September 20, 2009

Freezer Meal Group - September

Yesterday I made Brown Bag Burritos (recipe below) for the freezer meal group I am a part of. Crafty W., aka sister dear, asked me if I wanted to join her and a group of ladies from her town for a freezer meal group where each month (August through May) we make, in our case, six of one freezable meal each month and then on the designated day we meet and exchange meals and bring home six different freezer meals (one of which is our own). Last month I made BBQ Chicken Pasta which I must admit I haven't dared try. (Back story - I made a freezer meal I found online and I had never tried it before and what sounded good upon reading did not turn out looking so good upon making. Needless to say I probably made some families afraid to receive future meals from me.) In return for my questionable meal I received Chili Mac, Chicken Biscuit Casserole, Chicken Enchiladas, Chicken Soup, and Chicken Tetrazzini. As posted previously I have made the Chili Mac and Chicken Biscuit Casserole the past two "date" nights at KLB's house. I have the Chicken Enchiladas in the refrigerator defrosting so we can eat them in a day or two.

This month I received Taco Soup, Hashbrown Quiche, Chicken Stir Fry, Creole Franks, and Hamburger Soup. They all sound pretty good and it looks like where last month was a chicken month, this month is a little more diverse. Either way I really don't mind and I am excited to try everything. Now on to the recipes.

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Brown Bag Burritos
from Leftovers on Purpose
Print Recipe

2 pounds ground beef
1 (30 oz) large can refried beans
1 (30 oz) large can enchilada sauce or homemade enchilada sauce (recipe below)
2 (15 oz) cans black beans or homemade black beans from the freezer*
3 cups package shredded cheese
1/3 cup dried minced onions
1 Tbsp garlic powder
1 tsp salt
1 Tbsp dried oregano
20 burrito-sized flour tortillas

Brown the ground beef and drain. Add all other ingredients (except tortillas), bring to a boil, reduce heat and simmer for 20 minutes. Preheat oven to 375 degrees. Spray baking pan(s) with cooking spray. Fill the tortillas with about 1/3 cup of the meat and bean mixture. Roll tortillas, folding in the sides, into burrito. Place in baking pan. Spray the tops of the rolled burritos with cooking spray. Place in oven for 15-20 minutes to crisp and beginning to brown. Serve as desired.

++ To freeze: After cooling, place on a baking sheet and place in freezer until firm. Once fir place in freezer bag and freeze. To reheat, place burritos in a Crock-Pot on high for three hours. If frozen together, separate burritos after an hour or so. OR Heat in microwave for 2 - 3 minutes, turning over half way through.

*Use the directions for Garbanzo Bean/Chickpeas in the Crock-Pot.

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Enchilada Sauce
from Fern Creek
Print Recipe

2 Tbsp oil
2 Tbsp flour
2 Tbsp chili powder
1 tsp cumin
1 (14 oz) can chicken broth
1 (8 oz) can tomato sauce
1 tsp salt
1/4 tsp garlic powder

Heat oil in a skillet; stir in flour and chili powder; cook for one minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.

++I made extra of this and have it in the freezer for future use. I will definitely not be purchasing red enchilada sauce any more.

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All total I made 49 burritos and had enough burrito mix leftover to freeze two quart bags. One night when we want "fresh" burritos I will put a bag in the refrigerator to defrost the night before and heat it in a pot when I get home from work. Mmmm, tasty.

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