Sunday, March 4, 2012

Giant Beef and Bean Burritos

From Erin (via Freezer Meals for Us)

This is enough for 4 8x8 pans
2 lbs ground beef
1 diced onion
taco seasonings
6 cups refried beans (I just used homemade mashed pinto beans)
at least 3 cups shredded cheddar cheese
4 cups cooked white rice
package of burrito sized tortillas cut in half

Brown the hamburger with onion. Season with cumin, salt and pepper, and chili powder.
Spray the pans with cooking spray then line them with tortilla halves that cover the bottom and drape over the sides.

Layer ground beef, beans, rice, then cheese on top of the tortillas. Fold the hanging edges over the top.
Cover with foil and freeze. 

To Serve: Thaw. Bake covered at 350 for 1-1/2 hours. Take off the foil and top with more cheese. Serve with sour cream or salsa.

Sausage and Spinach Barley Soup

From Erin (via Allrecipes)

2 lbs Italian sausage
1 cup diced onion
6 cloves of minced garlic
1 tsp Italian seasoning
3 quarts homemade chicken bone broth
3 carrots peeled and sliced
2 (10 ounce) packages frozen chopped spinach
1 cup uncooked hulled barley

1. In a skillet over medium heat, brown the sausage, onion and garlic. Season with Italian seasoning. Remove from heat and drain.
2. This was enough for all four meals so I split it and cooked half in the crock pot for 7 hours on low, and half simmered on the stove for 1 1/2 hours.

To Serve
Thaw. Reheat over low-medium heat on the stove until hot.

Black Bean Tortilla Casserole

From Brooke (via Martha Stewart)
our version is without mushrooms


  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 1 can black beans, rinsed and drained
  • 8 corn tortillas, warmed and halved
  • 2 cups salsa
  • 1 1/4 cups shredded Monterey Jack cheese (4 ounces)


  1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add garlic and cayenne; season with salt and pepper. Add black beans and stir to combine. Cook until beans are warmed through, 2 minutes. Remove from heat.
  2. Arrange 5 tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese. Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with remaining tortilla halves, salsa, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes.

February Menu

Moroccan Hamburgers
Chicken and Stuffing Bake
Chicken Enchiladas
Potato Soup
Oven Fried Parmesan Chicken
Chicken Pot Pie

Chicken Pot Pie

From Bridget

Chicken Pot Pie
2 cans fully cooked Premium Chunk Chicken (Tyson)
1 med. Onion chopped
1 tsp. Garlic Powder
Salt and Pepper to taste
2 cans Cream of Chicken Soup
1/4 cup Chicken broth
1 16oz bag frozen Mixed Veggies
2 Tbsp Butter
1/4 cups Heavy Whipping Cream or Whole Milk
4 9oz Frozen Pie Shells

1. In a 10 or 12 inch Skillet Saute (Stove on medium heat) 1 Tbsp
butter, chicken, onion and garlic with salt and pepper.
2. Add soup and add about 1/4 cup of Chicken broth to thin it out.
3. Add frozen veggies, 1 Tbsp butter and whipping Cream or Milk; salt
and pepper to taste.
4. Turn Stove to low or off
5. Bake 2 9oz  Empty Pie Shell at 400 degrees for 10 minutes.
6. Add the "guts" to the 2 semi-cooked shells.
7.With the other 2  pie shells you can either cut up into strips and
crisscross on top or add the full shell on top of the other.
8. Bake at 400 degrees for 15 minutes or until crust is golden.
Yeilds 2 9oz Chicken Pot Pie Serves 12

Reheat: After Frozen Bake at 400 degrees for 10 to 15 minutes