Monday, January 23, 2012

Black Bean Soup

4 cans black beans (3 to blend for base, 1 for hearty filling)
1 can corn, drained
2 C chicken broth
1 lb ground beef
1 C salsa

Cook your meat, set aside. Prepare your optional toppings, set aside. Blend 3 cans of black beans with 2 C of chicken broth in the blender. You may have to do a couple sessions if it does not all fit in the blender. Pour it into a large pot. Add sals.  I do one cup, but depending on your preferecnes you can add more or less.  Add drained corn, cooked meat and last can of black beans.  Heat all together.  Serve with toppings...i.e. avocado, cheese, tomatoes, sour cream, chips.

Looks really gross, but YUMMY!

Freezer meal night!

Chicken Puffs

Pork burritos

Cheese/bean enchiladas -- 2 cans of refried beans, 4 cans of enchilada sauce (divided), 2 cups cheese.  Put mixture in tortillas, rolled them up and put them in a 9x13 pan, covered with enchilada sauce.

Breakfast pockets  -- we used Rhodes rolls and let them thaw for an hour or so, pressed them out and then put the filling in and pressed them like a hot pocket!  YUM!!!

Pizza -- we got the crust from Papa Murphy's and added our own toppings

Cross Rib Roast
Taco soup
Dressed Up Sloppy Joes

Creamy Baked Taquitoes
Cornflake Chicken Tenders
Chicken Puff

Another successful day of freezer meal cooking!  LOVE IT!!!  We spent about 4 hours on Saturday morning assembling all of these recipes and now we are stocked up for quite a few weeks!  So excited!!

Pork Burritos

Sweet Shredded Pork Burritos

Meat: (This recipe makes 45-50 burritos)
10 lbs boneless pork roast
4 cans tomato sauce
3 C brown sugar
2 cans coke or Dr. Pepper
2 cloves garlic, diced
1/2 C or 1 bunch of finely minced cilantro

Put meat in crock pot. Add tomato sauce, sugar and garlic. Add soda and cilantro. Cook on medium heat 4 hours or more. shred when tender.

The following ingredients are based off 1 serving of about 15 burritoes
I used converted rice with a conversion of 2:1, we used 2 cups.
2 C of cheese
2 cans of black beans drained

Mix all ingredients together in a bowl. fill burrito tortillas with 1/4 C to 1/3 C mixture. Roll and freeze.  Cook at 350* for 12-15 minutes each side. No need to thaw prior to cooking.  Or microwave for 2-3 minutes.

Top with your favorite burrito toppings!

Chicken Puffs

2 pck crescent rolls
6 ounces softened cream cheese
2 cups cooked chicken in small pieces
1 green onion finely chopped
1 package of peas
Salt and pepper to taste
1/4 tsp garlic powder
1 sleeve ritz crackers
1 cube butter
1 can cream of chicken soup
1/2 C of milk

Cook and shred chicken. mix cream cheese, chicken, peas, onion and all seasonings together.  Freeze in a bag or you can put it into the crescent rolls and then freeze those.

Thaw out chicken mixture. Roll out crescent rolls. fill rolls with chicken filling and roll up. Melt butter, dip rolls in the butter and roll into the crushed crackers. Bake at 350* for 20-30 minutes or until brown.

Mix cream of chicken and milk in a pot and heat over stove on low. pour on top of cooked chicken rolls