Friday, February 29, 2008
I thought I'd start a post where we could comment in the comment section about the meals that we just started to dig into. We had the shells last night and they were delish. Also we had Salsa Chicken and that was hearty and wonderful as well so thanks, Brandy and Marcy. I have to laugh at the leverage I have with my kids now. "Elise and Isaac eat this all the time, it's their favorite." It works.
Wednesday, February 27, 2008
If you thought they were good here's the recipe. This makes 36 enchiladas or three pans of 12 each--make one, freeze two..... Or four pans of 9... or 6 pans of 6..... you get the idea.
In one bowl mix:
6 cups cube cooked chicken (about 3 lbs.)
2 cans rinsed black beans
2 cans tomatoes with green chilies (drained but keep the juice)
In a second bowl mix:
Juice from the chili tomatoes
3 16 oz containers of sour cream2 cans cream of chicken soup
6 cups cheese (I like the fiesta blend)
*Lay out 36 8in. tortillas and portion out 1/4 cup of chicken black bean mixture on each one.
*Then top with a liberal tablespoon of cheesy cream mixture on each using only half and saving the other half for the top.
*Roll and line in a 9x13 pan or in a gallon freezer ziploc.
*Spread the remaining cheesy cream among the three pans or divide it into sandwich or quart size ziplocs to freeze flat.
*Top with two more cups of cheese each.
*Bake 350 for around 30 minutes. Just until bubbly.
In one bowl mix:
6 cups cube cooked chicken (about 3 lbs.)
2 cans rinsed black beans
2 cans tomatoes with green chilies (drained but keep the juice)
In a second bowl mix:
Juice from the chili tomatoes
3 16 oz containers of sour cream2 cans cream of chicken soup
6 cups cheese (I like the fiesta blend)
*Lay out 36 8in. tortillas and portion out 1/4 cup of chicken black bean mixture on each one.
*Then top with a liberal tablespoon of cheesy cream mixture on each using only half and saving the other half for the top.
*Roll and line in a 9x13 pan or in a gallon freezer ziploc.
*Spread the remaining cheesy cream among the three pans or divide it into sandwich or quart size ziplocs to freeze flat.
*Top with two more cups of cheese each.
*Bake 350 for around 30 minutes. Just until bubbly.
Friday, February 22, 2008
Tuesday, February 12, 2008
So we're getting together to trade, Friday the 22nd. This time around there are 11 total. Is there anyone that would like a bye? We welcome Mindy from Logan! She's a guest swapper wanting to load the freezer before her baby comes. So if you're up on meals leave a comment and you can come back for March. If everyone wants food--we'll just make 11 or bring 10 and you won't take home one of your own.
Also if you know what you're going to be making--You can post it on the side.
I'll be putting a few recipes on here from my "cookbook" that I got for Christmas that had some good freezing ones. Also if you have any good ideas or come across any--post away.
Loved the Tortilla soup Brandi so if you get a chance can you post it?
Also if you know what you're going to be making--You can post it on the side.
I'll be putting a few recipes on here from my "cookbook" that I got for Christmas that had some good freezing ones. Also if you have any good ideas or come across any--post away.
Loved the Tortilla soup Brandi so if you get a chance can you post it?
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