It hasn't sunk in yet!
An amazing family will be moving into our
One way I can make things a little easier for this mama is to prepare some meals for freezing. After all, she will be feeding 18 people on a daily basis - yikes!
And if she decides to cook fresh every day, or meals miraculously appear at our doorstep...then I'll have meals ready for the fog of jet lag :) You know that feeling, 24 eyes staring at you, wondering what's for dinner, and you haven't even thought about it - gah!
I've started a list of dishes that freeze well...and here's where you can help!
Do you have a super-delicious recipe that I can double or triple and will freeze well?
*hint* I'm not into complicated, fancy dishes. We like ground beef and chicken...and ground beef...and cheese :) I would love to try some new things though that will please a crowd!
Can't wait to see what you've got!!!!
5 comments:
Here's a few that we like!
Beef Nacho Casserole:
- 1 lb lean ground beef browned with onion and garlic
- Stir the meat into the following:
360 ml chunky salsa
1 c frozen corn
¾ c Miracle Whip (not mayo)
1 Tbsp. chili powder
- Crushed tortilla chips – about 2 cups, divided
& 2 c shredded cheese (cheddar) divided
- Layer ½ each of meat mixture, chips and cheese in a 9x13” pan.
- Bake 20 minutes at 350F.
- Serve with sour cream and extra chips.
And...
http://www.food.com/recipe/zarelas-famous-creamy-rice-casserole-from-aaron-sanchez-382247
Enjoy!
You can't go wrong with this website. There is a TON of info and recipes here, so get comfy before you start browsing it. Good luck!
Here is one of my families favorite recipes. You can make this and instead of cooking it freeze it after you put it together. Once you are ready to eat it take out of the freezer and bake for 1 hour at 350. I hope you like it and I hope you all have safe travels.
Enchilada Lasagna
1 16oz can enchilada sauce
1 pound ground beef
1 pack taco seasoning
1 small can of diced green chilies
1 small can of chopped black olives
4 cups of Mexican cheese
About 16 corn tortillas
Vegetable oil for frying corn tortillas
Sour cream for topping
1. Preheat oven to 350F.
2. Brown the ground beef and drain. Add the taco seasoning mix, ¾ cup of water, black olives, and green chilies. Cook until the water has cooked into the mixture. Turn off and let sit.
3. Put about ½ cup oil in a small fry pan. Cook corn tortillas about 10 seconds on each side. Put fried tortilla on a paper towel to drain finish the rest of the tortillas.
4. Open the can of enchilada sauce and put in a bowel or pie dish. Dip the corn tortillas in the enchilada sauce then put in a glass 8x8 baking dish. You can fit 4 tortillas on the bottom. Use about 1/3 of your meat mixture. Then sprinkle 1 cup of cheese on top of the meat mixture. Add another layer of tortillas continue until you have 3 layers of tortillas, meat, and cheese. On top of the last layer you will put another layer of tortillas and cheese. If you have any sauce left over pour over the top.
5. Bake 30 minutes. Let cool 10 minutes.
Put some sour cream on the top and enjoy.
Do you have pinterest? This is where I have compiled a bunch of freezer recipes. http://pinterest.com/libertyj/freezer-cooking/
This site might be helpful.
http://www.aturtleslifeforme.com/2011/06/freezer-meals-on-cheap.html
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