Garlic Beef Enchiladas by Beth

Ingredients
Filling:
1 lb. ground beef
1 medium onion, chopped
2 T. flour
2-1/2 t. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. rubbed sage
14.5 oz can stewed tomatoes

Sauce:
4-6 garlic cloves, minced
3 T. butter
1/2 c. flour
14.5 oz can beef broth
15 oz. can tomato sauce
1 T. chili powder
1 t. cumin
1 t. sage
1 t. salt
10 flour tortillas (7 in)
8 oz. shredded Mexican blend cheese

Assembly
In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain.  Add flour and seasonings; mix well.  Stir in tomatoes; bring to a boil.  Reduce heat; cover and simmer for 15 min.  Meanwhile, in another saucepan, saute garlic in butter until tender.  Stir in flour until blended.  Gradually stir in broth; bring to a boil.  Cook and stir for 2 min. or until bubbly.  Stir in tomato sauce and seasonings; mix well.  Pour about 1-1/2 c. sauce in greased 9x13 foil pan.  Spread about 1/4 c. beef mixture down the center of each tortilla; top with 2 T. cheese.  Roll up tightly; place seam side down over sauce.  (You will probably have to lay a couple on top as they do not all fit side by side).  Top with the remaining sauce.  Cover with foil lid and freeze.

Serving Day
Thaw completely.  Cover and bake at 375 for about 60 min.  Uncover; sprinkle with remaining cheese.  Return to oven, uncovered, and bake an additional 10 min longer or until the cheese is melted.

White Chicken Chili from Jackie

*Adapted from original recipe by Vanessa Moorman

Ingredients:

1 lb. chicken breast

1 can or 2 cups chicken broth
2 cans pinto beans (with jalapeno optional for extra spicy!)
2 can northern beans (or any other white bean)
1 can diced green chilies
1 packet McCormick's White Chicken Chili Seasoning

Assembly: 

Place chicken breast, chicken broth, and seasoning packet in crock pot and cook oh high 2-3 hours until chicken looks cooked through.  Shred chicken.  Cool completely.  Place in gallon size Ziploc freezer bag.  Add cans of beans and green chilies- but do not drain off the juices.  

 

Serving Day:

Thaw completely.  Cook in crock pot on high for 2-3 hours.  Ladle into bowls and top with desired toppings (Sour Cream, Shredded Cheese, Sliced Jalapenos, Sliced Green Onions, Tortilla Strips, Crushed Tortilla or Corn Chips).

 

 

Easy Stroganoff by Amy

Ingredients:
1 pound of ground beef
1 medium onion, chopped
1/2 teaspoon of garlic
1 - 8 oz. package of fresh mushrooms or 1 - 4oz. can of mushrooms
2 tablespoons of all-purpose flour
1/2 teaspoon of salt (I used Kosher.)
1/4 teaspoon of pepper
1 can of cream of mushroom soup
1 - 16 oz carton of sour cream
1/4 cup of ketchup
1 teaspoon of soy sauce
1 teaspoon of Worcestershire sauce
1 bag of egg noodles

Assembly:
1. Cook ground beef, garlic and onion in a large skillet until meat is browned, stirring to crumble meat - drain.
2. Stir in fresh mushrooms - cook until mushrooms are tender.
3. Stir in flour and next two ingredients for 1 minute.
4. Stir in soup - simmer for 2-3 minutes - stirring occasionally.
5. Add sour cream, ketchup, soy sauce and Worcestershire sauce and simmer for 15 minutes - stirring occasionally.
6. Completely cool, bag in freezer Ziploc bag and freeze.

Serving Day:
1. Completely thaw.
2. Heat in saucepan - you might need to add a little milk.
3. While sauce is heating, cook noodles.
4. Serve over noodles!