3 c. cooked and shredded pork roast
4 oz green chilies, undrained
1/2 c. green salsa
1 pckg Queso Fresco, 12 oz (found by the cream cheese)
20 corn tortillas
Preheat oven to 425 degrees.
Combine pork, chilies, and green salsa.
Warm tortillas.
Crumble 1 Tbsp of the queso fresco in the middle of a tortilla. Top with 1-2 Tbsp pork mixture. Roll up.
Place the rolled tortilla seam down on a oiled cooking sheet. It should make about 20. Spray with cooking spray.
Bake at 425 for 20-25 minutes. Serve hot.
To freeze: Make as noted above to the point you bake them. Place in a dish single layered, not touching each other and set aside in freezer. Once frozen place in a freezer bag. To cook, heat oven to 425 degrees and cook for 30 minutes.
Showing posts with label Freezer Meals. Show all posts
Showing posts with label Freezer Meals. Show all posts
Wednesday, July 21, 2010
Thursday, July 1, 2010
July's Theme!
Hey Everyone!
Can you believe how fast June flew by? It seems as though we've all been busy, by the results of our votes, we'll be doing freezer meals again this month!
Have a wonderful 4th and keep on cooking!
Leah
Can you believe how fast June flew by? It seems as though we've all been busy, by the results of our votes, we'll be doing freezer meals again this month!
Have a wonderful 4th and keep on cooking!
Leah
Saturday, May 29, 2010
Southwestern Beef Wraps
* I made this last night and it was SO yummy! We omitted the onions and it still tasted great
Southwestern Beef Wraps by Our Best Bites
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Place chopped onion in the bottom of the slow cooker
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast
Place roast over onions, top with chopped peppers,
and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours OR (and this is Kate's Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.
Shred meat and then serve with desired toppings!
FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.
http://www.ourbestbites.com/2009/08/southwestern-beef-wraps.html
Southwestern Beef Wraps by Our Best Bites
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Place chopped onion in the bottom of the slow cooker
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast
Place roast over onions, top with chopped peppers,
and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours OR (and this is Kate's Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.
Shred meat and then serve with desired toppings!
FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.
http://www.ourbestbites.com/2009/08/southwestern-beef-wraps.html
Saturday, May 8, 2010
Cream Cheese Chicken
1/4 c. butter
2 lbs chicken breast, sliced into strips
1 can cream of chicken soup
1 8 oz package cream cheese
Place chicken and butter in crock pot on high for 2 hours. Remove chicken from crock pot. Add cream of chicken soup and cream cheese to butter and stir until smooth. Remove sauce from crock pot and let cool. Add chicken and sauce into 1 gallon freezer bag. Label and freeze.
TO SERVE:
Thaw and warm sauce until its hot and bubbly. Serve over warm rice.
This is one meal that even my kids will eat!
2 lbs chicken breast, sliced into strips
1 can cream of chicken soup
1 8 oz package cream cheese
Place chicken and butter in crock pot on high for 2 hours. Remove chicken from crock pot. Add cream of chicken soup and cream cheese to butter and stir until smooth. Remove sauce from crock pot and let cool. Add chicken and sauce into 1 gallon freezer bag. Label and freeze.
TO SERVE:
Thaw and warm sauce until its hot and bubbly. Serve over warm rice.
This is one meal that even my kids will eat!
Wednesday, May 5, 2010
Chicken Pot Pie -Freezer Meal
The recipe makes 2.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk (or just use 1 soup size can)
4 cups cooked chicken
1 1/2 tsp. salt
1/4 tsp. pepper
Saute onion, celery & carrots in butter. Add flour, stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk and cook until thick and bubbly, stirring constantly. Add chicken, salt and pepper. Divide into two Ziploc freezer bags.
To cook: Spray 8 x 8 pan and pour defrosted chicken mixture into it. Top with shredded cheddar cheese and biscuits. Bake for 35 minutes at 375.
To make biscuits: Mix 1 cup Bisquick, 3 Tbsp milk and 1/4 cup sour cream.
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/3 cup butter
1/2 cup flour
2 cups chicken broth
1 cup evaporated milk (or just use 1 soup size can)
4 cups cooked chicken
1 1/2 tsp. salt
1/4 tsp. pepper
Saute onion, celery & carrots in butter. Add flour, stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk and cook until thick and bubbly, stirring constantly. Add chicken, salt and pepper. Divide into two Ziploc freezer bags.
To cook: Spray 8 x 8 pan and pour defrosted chicken mixture into it. Top with shredded cheddar cheese and biscuits. Bake for 35 minutes at 375.
To make biscuits: Mix 1 cup Bisquick, 3 Tbsp milk and 1/4 cup sour cream.
Saturday, May 1, 2010
May's Theme: SALADS and FREEZER MEALS
Hey Everyone,
This month we will be doing two different themes, Salads and Freezer Meals. With summer coming up, and everyone having busy schedules, how wonderful would it be to pull out a meal from your freezer and have dinner ready. If you do freezer meals, please include all informations such as packing, etc.
Thanks!
Leah
This month we will be doing two different themes, Salads and Freezer Meals. With summer coming up, and everyone having busy schedules, how wonderful would it be to pull out a meal from your freezer and have dinner ready. If you do freezer meals, please include all informations such as packing, etc.
Thanks!
Leah
Subscribe to:
Posts (Atom)