Courtney and I freezer cooked yesterday. We kept it pretty simple, but our freezers are now stocked with all sorts of meals.
Parmesan Garlic Chicken
Black Bean Tortilla Bake
Asian Flank Steak
Poppyseed Chicken
Manicotti
Chicken Enchiladas
Orange Teriyaki Chicken
Buttermilk Herb Chicken
These are from either “Don’t Panic – Dinner’s in the Freezer” or “Don’t Panic – More Dinner’s in the Freezer.” Except for the manicotti and poppyseed chicken, which are Courtney’s recipes. Yes, I’ll share some recipes.
Makes 6 servings
1 lb. ground beef
1/2 cup chopped onion
1 15-oz. can black beans, drained and rinse
1 16-oz. can stewed tomatoes (I usually use diced tomatoes)
1/2 cup enchilada sauce
1 t. chili powder
1 t. cumin
1/4 t. pepper
6 flour tortillas
3 oz. cream cheese, softened
1 4-oz. can diced green chiles, drained
1 cup shredded Monterey jack or cheddar cheese (for serving day, if freezing)
Brown ground beef and onions in large skillet; drain fat. Put stewed tomatoes into a blender and blend just long enough to break up large tomato pieces. (I skip that step with the diced tomatoes.) Add to skillet with meat. Stir in black beans, enchilada sauce, chili powder, cumin and pepper. Bring to a boil, cover, and simmer about 10 minutes. Remove from heat and let cool.
Spread one side of tortilla with cream cheese, topping with green chiles. Fold tortillas in half over cream cheese. Pour half of the cooled meat sauce into the bottom of a 7-by-11 baking dish. (We actually did two smaller ones.) Arrange the folded tortillas over the sauce, overlapping if necessary. Pour the remaining sauce over the tortillas.
Freeze at this point, if that’s your plan. Thaw to slush state when ready to bake.
To serve, cover dish with foil and bake at 350 degrees for 20-30 minutes, until heated through. Uncover and sprinkle with cheese on top. Bake for 5 more minutes or until bubbly.
Makes 6 servings
6 boneless chicken breasts
1 cup freshly grated Parmesan cheese
1 envelope Italian dressing mix
2 gloves garlic (I just used minced garlic)
1/2 cup olive oil
Mix together cheese, garlic and Italian mix. Dip chicken breasts in olive oil, then coat with cheese mixture. Store in freezer bag, if you’re freezing it.
Thaw completely before cooking. Place in greased baking dish and bake at 400 degrees for 45-60 minutes.
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