Chicken Enchiladas by Beth

Ingredients:
4 c. shredded, cooked chicken
2 c. shredded Mexican blend cheese, divided
1 can cream of chicken soup
1/3 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
24 oz. tomato sauce
1-1/2 Tbsp. chili powder
1/2 tsp. cumin
6 flour tortillas
Assembly:
In large bowl, combine chicken, 1 c. cheese, soup, onion, salt, and pepper.  Mix thoroughly.  In a separate bowl, combine tomato sauce, chili powder, and cumin.  In greased 9x13, pour about 1 c. of sauce on the bottom of the pan.   Lay out tortillas on counter, divide chicken mixture among the tortillas and spread mixture down the center of each tortilla.  Roll each up tightly and place in pan.  Pour remaining sauce over tortillas.  Cover and freeze.  Freeze remaining 1 c. of cheese for later use.
Serving Day:
Thaw completely in fridge.  Bake, uncovered, at 350 for 45 min or until heated through.  Top with remaining cheese and return to oven until cheese is melted.

Taco Bake by Jen

Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls
2 cups corn chips 
1 ½ pound lean ground beef
1 taco seasoning mix packet (from 1-oz package)
15 oz. tomato sauce
8 oz. sour cream
4 oz shredded cheese

Assembly:
Heat oven to 350 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9x13 inch pan; press over bottom and up sides to form crust.

Sprinkle with 1 cup corn chips.
In a skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato sauce and taco seasoning mix; simmer 5 minutes.
Spoon meat mixture in pan over chips.  Sprinkle with sour cream, cheese and remaining chips.

Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Serving Day:
Thaw completely. Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

Mexican Stuffed Shells by Beth

Ingredients:
1 box jumbo pasta shells
1 lb. ground beef
1/2 large onion, diced
14 oz. can fire roasted tomatoes, diced
2 T. Jackie's taco seasoning (http://freezerfriendz.blogspot.com/2015/05/jackies-homemade-taco-seasoning.html)
2 c. Mexican shredded cheese

Assembly:
Prepare pasta shells according to box instructions.  Rinse; run cold water over them; drain well.  Brown ground beef with onion until cooked; drain off fat.  Return beef to skillet and add taco seasoning and tomatoes.  (I processed the tomatoes in a blender as to not have large chunks of tomatoes).  Add 1 c. cheese to mixture.  Stuff beef mixture into shells and arrange in greased 9x13 pan.  I could fit about 24 shells into the pan.  If there is any remaining beef mixture, pour on top.  Cover tightly and freeze.  Put remaining 1 c. of cheese in baggie and freeze as well.

Serving Day:
Thaw completely in fridge.  Bake at 350, covered, for about 30-45 min (or until heated through).  Remove lid and cover with 1 c. cheese.  Return to oven and bake until cheese is melted and casserole is bubbly.

Chicken Tacos with Rice by Alicia

Recipe from: 
http://www.foodnetwork.com/recipes/alton-brown/taco-potion-19-recipe-2115513

I use to buy taco seasoning packets until I learned how much better it tastes to make my own (well, Alton Browns...), how quick and easy it was, not to mention CHEAP too!  I use this taco seasoning recipe for ground beef, chicken, and even shrimp.  It's delicious and I hope you enjoy all the flavor it has too.

Taco Seasoning Ingredients: 

• 2 tablespoons chili powder1 tablespoon ground cumin2 teaspoons cornstarch2 teaspoons kosher salt1 1/2 teaspoons hot smoked paprika1 teaspoon ground coriander1/2 teaspoon cayenne pepper
  

Chicken Tacos:

2lbs Chicken Breasts, cubed or strips

2TBSP Oil 

1 small onion, diced 

3 Garlic Cloves, chopped

1 1/2c of Chicken Broth (use low sodium) or Water  

1 1/2 portions of the Taco Seasoning 

Assembly: 

Cut chicken breasts to desired size, set aside.  Heat oil in skillet, add onion and garlic and cook until you begin to smell the aroma.  Add the chicken, only cook for about 3 minutes.  Mix the chicken broth or water with the taco seasoning, add this liquid mixture to the skillet.  Place a lid on top and let all the flavor finish cooking into the chicken (about 5-10 minutes, depending on chicken thickness).

Serving Day:

To freeze: cut chicken into desired size, add in chopped garlic and onion.
Thaw and follow the cooking directions above.

Cilantro Lime Chicken by Jackie

This recipe is one of our family favorites!  You can eat the chicken breasts as is or try one of the many ways we have enjoyed it.  One of our favorites is to serve it over rice with a little sprinkle of shredded cheddar cheese sprinkled on top.  We've also enjoyed it shredded as taco meat wrapped in soft tortillas.  My kids really love it shredded and served with tortilla chips.  However you choose to serve it, I hope you love it as much as we do!

Ingredients:
One 24-ounce jar medium or mild salsa

Juice from one lime
1/4 cup fresh cilantro, chopped
*3/4 tsp. chili powder
*1/4 tsp. garlic powder
*1/4 tsp. onion powder
*1/4 tsp. crushed red pepper flakes
*1/4 tsp. oregano
*1/2 tsp. paprika
*1/2 Tbsp. ground cumin
*1 tsp. sea salt
*1/4 tsp. black pepper
4-6 boneless, skinless chicken breast halves, trimmed of fat

                                                   

Assembly:
Mix all ingredients, except chicken, in a gallon Ziploc freezer bag.  Add chicken and coat well.  Freeze flat. 

Serving Day:
Thaw completely.  Place in slow cooker.  Cook on low for 6 hours. 

Variations:
1. You can substitute a 16 oz. jar of salsa and 8 oz. can of tomato sauce for 24 oz. salsa.
2. You can substitute one packet of taco seasoning for all spices (marked with *).  I used the spices listed in recipe for swap because it is healthier than prepackaged taco seasoning.

 *Adapted from http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html

Fiesta Chicken Enchiladas by Beth

Ingredients:
1 rotisserie chicken, meat removed and shredded (I used 4 c. shredded chicken breast)
2 c. shredded cheddar cheese, divided
1 c. sour cream
1/2 small onion, chopped
1 tsp. salt
1/2 tsp. pepper
8 (8 inch) flour tortillas
12 oz. salsa

Assembly:
Combine chicken, 1 c. cheese, sour cream, onion, salt, and pepper in large bowl; mix well.  Divide chicken mixture up between tortillas (about 3/4 c.).  Roll up and place seam down in greased 9 x 13 casserole dish.  They will fit tightly.  Cover and freeze.

Serving Day:
Thaw in refrigerator.  Bake, covered, at 350 until heated through, about 45-60 min.  Uncover and sprinkle remaining 1 c. of cheese over the tortillas.  Return to oven, uncovered, until the cheese melts and edges of the tortillas begin to get crisp.

Grilled Beef Fajitas

The original recipe is found in Taste of Home-Busy Family Favorites, by the Taste of Home Test Kitchen.
Ingredients:
1 sliced sweet red pepper
1 sliced onion
4 Tablespoons (1/4 cup) Olive oil
1 1/2 lbs boneless beef top round steak, cut into thin strips
2 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup spreadable chive and onion cream cheese
8 flour tortillas (8 inches)


Assembly:
Cut up and put in a gallon size ziplock bag, the first 7 ingredients.  I then double bag the bag and include the tortillas and cream cheese in the second bag.


Serving Day:
Thaw completely.  In a large skillet, sauté the beef mixture until the meat reaches desired doneness.  To serve, spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture.  Fold in sides and roll up. 
You may also cook the rolled-up tortilla on a Panini maker or indoor grill for 3-4 minutes or until tortilla is browned.


Yield:  8 servings

Chicken Tortilla Soup by Wendy

Ingredients:
22 oz. frozen Cubed Chicken Breast Dices
1 onion or 1/2 tsp. Onion Powder
2 garlic cloves, pressed
1/2 tsp. Chili Powder
1/2 tsp. Ground Cumin
6 Chicken boullion cubes
28 oz. diced tomatoes, undrained
7 oz. chopped green chilies, undrained
8 tsp fresh cilantro, snipped
1 cup shredded cheddar cheese
Tortilla Chips
6 cups water, (To be added when ready to cook.)


Assembly:
In a gallon size freezer bag pour chicken pieces, onions, garlic, chili powder, cumin, boullion cubes and green chilies. In a snack size bag place snipped cilantro.  In a sandwhich bag pour 1 cup of cheddar cheese. Pack all of the bags into another gallon size bag.


Serving Day:
Pour chicken mixture into an 8 qt. pan.  Add 6 cups water.  Heat on medium high until boiling.  Reduce heat and simmer 10 minutes.  This may also be cooked from frozen and/or in a crockpot.  Serve by placing tortilla chips in the bottom of your bowl.  Ladel soup over the top.  Place cheese on the top and sprinkle with cilantro if desired.  You may also add sour cream if you like, we didn't think it needed it.


Yield:  8 servings

Taco Soup by Jackie

Ingredients:
1lb. ground beef (browned with minced onion and drained)
1 pkg. taco seasoning (or 3Tblsp. Homemade Taco seasoning)
1 (16oz.) can tomato sauce
1 can corn, drained
1 can kidney beans, drained
2 cans diced tomatoes, undrained
2 empty diced tomato cans of water

Tortilla Chips, crushed
Shredded cheddar cheese

Assembly:Add taco seasoning to browned meat. Pour all ingredients in gallon size Ziploc bag.  Lay flat to freeze.

Serving Day:Thaw. Place in large pot. Simmer until warm. Top with shredded cheddar cheese and crushed tortilla chips.

**I used the homemade taco seasoning found at this link:  http://freezerfriendz.blogspot.com/2015/05/jackies-homemade-taco-seasoning.html 

Beefy Burritos by Jackie

Ingredients:
1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 large whole wheat tortillas
1 c. shredded cheddar cheese


Assembly:
Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef (about 1/3c.).  Spread 1 Tbsp. of enchilada sauce on each tortilla.

 Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla. Fold in thirds.  Place in 2 - gallon size Ziploc freezer bag.  Place 1/4 cup enchilada sauce in snack size Ziploc bag.  Place 1 cup of cheese in snack size Ziploc bag. Place both sauce and cheese bags into the burrito bag.  Lay flat to freeze.

Serving Day:
Thaw completely. Grease large baking dish.  Place burritos seam side down in baking dish.  Cover all burritos with remaining enchilada sauce (about 2 tsp. per burrito) and top with shredded cheese. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Taco Chicken Foil Pack by Beth

adapted from:  http://www.kraftrecipes.com/recipes/foil-pack-taco-chicken-75567.aspx

Ingredients:
6 boneless, skinless chicken breasts
6 tsp. taco seasoning mix (I made Jackie's recipe previously posted)
3 medium sized potatoes, thinly sliced
2 zucchini, thinly sliced
1/2 red onion, thinly sliced
1-1/2 c. salsa
1-1/2 c. Mexican blend shredded cheese
sour cream (not included with our swap)
Assembly:
On counter, lay out six 12 inch squares of heavy duty aluminum foil; spray with nonstick cooking spray.  In center of each foil square, place potatoes (each packet will have 1/2 of a potato).  Next, layer zucchini (about 1/3 of a zucchini per packet) and then red onion.  Sprinkle 1/2 tsp. taco seasoning over veggies on each square.  Top each with raw chicken breast.  Sprinkle the top of each breast with another 1/2 tsp. taco seasoning (each packet will have total of 1 tsp. taco seasoning).  Top each square with 1/4 c. salsa and 1/4 c. cheese.  Fold each foil square to make a packet. Place packets in freezer bag; freeze.
Serving Day:
Place frozen foil packets on rimmed baking sheet.  Bake at 400 for 1 hour and 20 min.  Once done, carefully puncture a hole in the side of each packet to drain all the juice.  Carefully open and slide onto plate. Serve with sour cream, if desired.

Cilantro Lime Chicken by Jackie (Rerun)

I love the versatility of this meal!  You can eat this on rice, in regular taco shells or on tortilla chips. This time, I've included tortillas for you.  Just shred the meat at the end of the cooking time and serve on the tortillas. Enjoy!

For cooking directions, see original recipe at this link:  http://freezerfriendz.blogspot.com/search?q=cilantro+lime+chicken

 

 



 

Jackie's Homemade Taco Seasoning

My kids LOVE taco Tuesday!  Since today is Cinco de Mayo and it happens to fall on a Tuesday, how could I not make tacos?!!  Over the last year, I have been trying to perfect a homemade taco seasoning for my family and we have settled on this recipe.  We like our tacos not too spicy and not too mild.  This is a good middle of the road recipe. 

You may be asking why anyone would take the time and effort to make their own seasoning.  Sure, the packets are quick and inexpensive, but they are also chock full of preservatives that I'd rather not put in the food I serve to my family.  Once you try this mix, you won't want to go back.  Packaged mix now tastes like chemicals to me, since we have been eating homemade for so long.

One batch will last you quite a while.  Cook and freezer your ground beef ahead of time and you can have a great meal in about 5 minutes.


Jackie's Homemade Taco Seasoning
This recipe yields about 2 cups of mix.

Ingredients:
1 cup + 1 Tbsp. chili powder
1 Tbsp. + 2 tsp. garlic powder
1 Tbsp. + 2 tsp. onion powder
1 Tbsp. + 2 tsp. dried oregano
3 Tbsp. + 1 tsp. paprika
1/2 c. + 2 Tbsp. cumin
1 Tbsp. + 2 tsp. black pepper
1/3 c. salt

Assembly:
Mix all ingredients together in a bowl.  Store in an airtight container.

Serving Day:
Season one pound of cooked ground beef with 3 tablespoons of taco seasoning.  Add 1/2c. water and mix well.  Cook until meat is heated through.

Variations: 
Want to spice it up?  Increase the amount of chili powder and black pepper and add some crushed red pepper. 

Want it more mild?  Decrease the amount of pepper.

Want it more healthy?  Decrease the amount of salt. 

Overstuffed Mexican Peppers by Jackie

Ingredients:
3 large or 4 regular size bell peppers
1/2 c.  quinoa, uncooked
1 lb. ground beef
1/4 tsp. black pepper
3/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1/2 c. water
1 (15oz.) can black beans, drained and rinsed
1 Roma tomato, seeded and diced
1 (4oz.) can diced green chilies
1/2 c. cilantro, minced
3/4 c. picante sauce
1 1/2 c. grated Mexican cheese (Monterrey Jack, Cheddar, Queso Quesadilla & Asadero combo), divided
1 (15 oz.) can mild, red enchilada sauce

Assembly:
Add quinoa, 1 cup of water and a pinch of salt to small saucepan and bring to a boil over medium-high heat.  Boil 5 minutes.  Turn off heat.  Cover and let steam for 15 minutes.  Fluff with a fork. 

Brown beef and onion in skillet.  Drain fat and return meat to skillet.  Add seasonings and water.  Cook for 5 minutes. 

Add quinoa, beans, chilies, cilantro, picante sauce and 1 cup cheese.  Mix well. 

Pour enchilada sauce into aluminum freezer pan. 

Cut peppers in half.  Place in baking dish.  Divide filling equally into each pepper.  Sprinkle with remaining 1/2 c. cheese.  Cover.  Freeze.

Serving Day:
Thaw completely.  Bake covered for 25-30 minutes on 375 degrees.  Remove foil.  Bake another 5 minutes. 

*If you prefer spicy, top peppers with enchilada sauce from the bottom of the baking dish.  If you like things more mild, I recommend not putting the sauce on the peppers. 

Crockpot Chicken Ranch Tacos

Recipe courtesy of : http://www.dessertnowdinnerlater.com/2014/04/crockpot-chicken-ranch-tacos/

Ingredients:
1 -14 oz can of Chicken Broth
1-Package of taco seasoning
1-Package of ranch dressing seasoning
4 Chicken Breast
2 cups of Cheese
Tortillas or Taco Shells

Assembly: Put chicken breast, chicken broth, taco seasoning, and ranch seasoning into a freezer bag.

Serving Day: Thaw then place in crockpot for 3-5 hours on low. Serve with taco shells and cheese. Add sour cream, salsa, or guacamole to garnish your tacos.

Rerun: Sante Fe Soup by Jen

Original recipe with comments can be found at http://freezerfriendz.blogspot.com/2013/04/re-run-sante-fe-soup-by-jen.html

Ingredients:

1 ½ lbs. ground chuck, beef or turkey
1 can whole kernel corn
1 can black beans
1 can pinto beans
1 can red beans
1 can kidney beans
1 can petite diced tomatoes
1 can Rotel chilies & tomatoes
1 pkg. Hidden Valley Ranch dressing mix
1 pkg. of Taco seasoning mix
 

Assembly:

Brown meat, drain as needed, place in crock pot add dry pkg. mixes; add each can – including juice. Cook on low overnight or on high for 6 hours.

Serving Day:

Freezer Friendz – Thaw soup, stir, heat and enjoy!

Optional: Serve with sour cream, shredded cheese, taco chips or cornbread.

Beefy Burritos by Jackie

Ingredients:
1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 large whole wheat tortillas
1 c. shredded cheddar cheese


Assembly:
Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef.  Spread 1 Tbsp. of enchilada sauce on each tortilla.

 Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla.

Fold tortilla in thirds and place in a greased aluminum foil baking dish seam side down. (I had to use 2 aluminum pans to fit all 8 burritos.  Place 4 in each pan.)

Cover all burritos with remaining enchilada sauce (about 2 tsp. per burrito) and top with shredded cheese.

Cover with plastic wrap and aluminum foil.  Freeze.


Serving Day:
Thaw completely. Uncover. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Aunt Tina's Fiesta Chicken by Jackie

Ingredients
4-6 chicken breasts
1 can cream of chicken soup
1 can of water (use empty soup can)
1 jar salsa
16 oz. frozen corn or small can of corn
1/2 pkg. taco seasoning
1 1/2 cups parboiled rice, cooked

Assembly
Mix all ingredients, except rice, in a gallon size Ziploc freezer bag.  Lay flat to freeze.  Place rice in quart size Ziploc freezer bag.  Lay flat to freeze.

Serving Day
Thaw completely.  Place all ingredients, except rice in slow cooker.  Cook 6 hours on low or 2-3 hours on high.  Cook rice.  Serve over rice.

Directions for cooking rice on stove top: Pour contents of rice bag into pan with 3 1/3c. water. Add butter and salt if desired. Stir and bring to a boil. Lower heat to simmer. Cover and simmer 20 minutes or until all water is absorbed. Remove from heat and stand for 5 minutes.

Directions for cooking rice in microwave: Pour contents of rice bag into microwave safe container with 3 1/3c. water. Add butter and salt if desired. Stir and cover. Cook on MEDIUM (50%) power for 20-25 minutes. Remove from microwave and let stand for 5 minutes. 

Mexican Pizza by Beth

Ingredients:
1 loaf frozen bread dough
1 lb. ground beef
1 packet taco seasoning
16 oz. can refried beans
1 tomato, chopped
3 green onion, sliced
8 oz. cheddar cheese, grated
1 c. crushed tortilla chips
Assembly:
Thaw bread dough as directed on package; let rise; punch down.  Roll out to fit into well greased jelly roll pan (15x11) and up on sides.  Prick entire crust with fork.  Bake at 375 for 10 min.  (This is just partially baking the crust).  Cool 5 minutes and transfer crust to cooling rack.  Meanwhile, brown beef and drain.  Add taco seasoning and water as directed on the package and cook as directed.  Set aside.  Spread refried beans over cooled crust.  Spread beef mixture over beans.  Top with onion, tomatoes, and cheese.  Wrap in plastic wrap and finally in aluminum foil. 
Serving Day:
Remove frozen pizza from wrapping and set inside 15x11 baking pan.  Bake at 375 until heated through (I'm guessing 18-20 min like most frozen pizzas...keep an eye on it.  I have never done this from frozen, but should work nicely).  When pizza has about 5 min of baking left, sprinkle with tortilla chips and return to oven for 5 min. 

Shredded Salsa Beef over Rice by Jackie

**Recipe adapted from Don't Panic, Dinner's in the Freezer

Ingredients:
1 1/2-2 lbs. beef chuck roast
1 Tblsp. oil
1 onion, chopped
1 (4 oz.) can chopped green chilies
1 c. chunky salsa
2 Tblsp. brown sugar
1 Tblsp. soy sauce
1 garlic clove, minced
1/2-1 c. water

Assembly:
Place oil in skillet and brown beef on all sides. Place beef in crockpot. Add remaining ingredients and enough water to barely cover roast. Cover. Cook on low 10-12 hours until beef is tender. Remove and shred, using 2 forks to pull apart.  Discard fatty pieces.  Return meat to crockpot and stir to combine meat and liquid. Cool completely. Skim solid grease off the top and discard.  Pour into Ziploc quart-size freezer bag. Freeze enough rice for 6 servings in Ziploc sandwich bag. Place both small bags in a gallon-size Ziploc bag.  Freeze flat.

Serving Day:
Thaw completely. Reheat slowly in pan. Serve over cooked rice (see directions below).

Directions for cooking rice on stove top: Pour contents of rice bag into pan with 3 1/3c. water. Add butter and salt if desired. Stir and bring to a boil. Lower heat to simmer. Cover and simmer 20 minutes or until all water is absorbed. Remove from heat and stand for 5 minutes.

Directions for cooking rice in microwave: Pour contents of rice bag into microwave safe container with 3 1/3c. water. Add butter and salt if desired. Stir and cover. Cook on MEDIUM (50%) power for 20-25 minutes. Remove from microwave and let stand for 5 minutes.

Optional:
Serve as a filling for tacos, burritos, chalupas. Serve with your favorite taco toppings.