Note: Having 3 9x13 pans would be very nice - you can buy disposable ones or get some cheap from a 2nd-hand store. Also, for the Black Bean Torta it calls for a big 6 quart crockpot when it comes to cooking it at home. If you don't have one of these, I'm thinking baking it at a low temperature in a 9x13 in the oven would work.
- Basil Tortellini Soup
- Shepherd’s Pie
- Lasagna (red sauce with beef)
- Cashew Chicken
- Southern Gumbo
- Taco Casserole
- Stuffed Chicken Breasts
- Black Bean Torta
- Basil Tortellini Soup
4 c broth9 oz pkg refrigerated tortellini1 15oz can white beans1 14oz can diced tomatoes1 T dried basil1T balsamic vinegar1/4 t salt1/4 t pepper
To assemble:In a ziploc, combine the broth, tortellini, beans, tomatoes, basil, balsamic vinegar, salt and pepper. Stir to mix. Seal and freeze flat.To prepare:Thaw completely in the refrigerator. Put soup in a saucepan and bring to a boil. Simmer until tortellini is done, 7-9 minutes. Sprinkle shredded parmesan cheese on top of each serving, if desired. Additional items needed:parmesan cheese, if desiredServing ideas:caesar salad, crusty bread, or a grilled turkey and cheese sandwich
- Cashew Chicken
2 Pounds Boneless Chicken, cut into 1-inch strips
1 1/2 Cups Orange Juice
2/3 Cup Honey
1/2 Cup Soy Sauce
2 Tablespoons Cornstarch
2 Teaspoons Ground Ginger
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Tablespoons Vegetable Oil
6 Green Onions, cut-up
2 Cloves Garlic
5 Large Carrots, cleaned and sliced
4 Celery Stalks, sliced
2 Cups Cashews
To assemble:
Combine juice, soy sauce, honey, cornstarch and seasonings and put into a quart bag. Combine the veggies in a gallon bag. Put chicken strips in a quart bag and cashews in a sandwich bag. Put all bags in a gallon bag and freeze.
To prepare:Thaw completely in the refrigerator. Heat 1 tablespoon oil until it begins to smoke. Stir-fry vegetables for several minutes until the onions become fragrant. Set aside. Remove from skillet, heat another tablespoon of oil until smoking and stir-fry chicken strips until browned and tender. Add cooked vegetables, cashews and sauce mix. Continue cooking until sauce bubbles and thickens. Serve over hot rice.Additional items needed:riceServing ideas:fruit - Southern Gumbo
1/2 Onion
3 Celery Stalks
1 Green Bell Pepper
5 Tomatoes
4 Tablespoons Butter
2 ½ cups Chicken Broth
2 Teaspoons Thyme
1 Dash Cayenne Pepper
2 Teaspoons Salt, to taste
12 Ounces Crab Meat, canned
To assemble:
Slice onion, celery, green pepper and tomatoes into uniform size slices. Put
veggies in a gallon bag. Combine broth, thyme and pepper and salt in a quart
To prepare:
Thaw completely in the refrigerator. Sauté sliced vegetables until tender in oil or
butter. Add chicken broth and seasonings bag plus one bay leaf. Simmer for 30
minutes. Remove bay leaf and stir in crabmeat. Heat only to warm
crabmeat. Serve over hot rice.
Additional items needed:
Rice
Oil or butter for sautéing
1 bay leaf
Serving ideas:
fruit - Taco Casserole
1 Pound Ground Beef, browned and drained
1 Package Taco Seasoning Mix
1 Package Corn Chips
3 Green Onions, diced
2 Cups Cheddar Cheese
1 Can Chili With Beans
3 Tomato, chopped
12 Ounces Picante Sauce
To assemble:
Mix meat and taco seasoning. Layer ingredients in 9x13-inch pan: corn chips, ground beef with taco seasoning, onion, 1 c. cheddar cheese, chili with beans, tomatoes, salt and pepper to taste, picante sauce and final layer of 1 c. cheese.
To prepare:
Thaw completely in the refrigerator. Bake at 325 for 5-7 minutes, until cheese melts. Top with lettuce, sour cream, etc.
Additional items needed:
Optional toppings: lettuce, sour cream, black olives
Serving ideas:
Fruit, Spanish rice - Stuffed Chicken Breasts
2 # chicken breasts
½ # Mozzerella cheese
1 cup butter
½ teaspoon salt
¼ teaspoon pepper
2 eggs
1 cup seasoned bread crumbs
1/3 cup parsley, chopped
2 Tablespoons rosemary, minced
To assemble:Pound breasts until 1/8 inch thick. Sprinkle with salt and pepper. Spread with half of butter. Cut cheese in 4 strips. Roll in center of breasts. Roll in eggs, and bread crumbs and place in buttered baking dish. Pour remaining butter, parsley, and rosemary over chicken.
To prepare:Thaw completely in the refrigerator. Bake 20 minutes at 350 degrees, cook until done.Additional items needed:noneServing ideas:bread, salad, yellowneck squash - Black Bean Torte
1 Tablespoon Vegetable Oil
1 Cup Onions, chopped
1 Tablespoon Garlic, minced
1 Teaspoon Cumin
1 Tablespoon Oregano
1/4 Teaspoon Black Pepper
3 Cups Corn Kernels
1 Can Black Beans
3 Cups Tomato Sauce
4 Ounces Cream Cheese, cubed
1 Package Flour Tortillas
1 Can Green Chiles, mild
1 Cup Monterey Jack Cheese, shredded
To assemble:
In a large skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, cumin, oregano and pepper and cook, stirring for 1 minutes. Add corn, black beans and tomato sauce and bring to a boil. Remove from heat. Add cream cheese and stir until melted. Ladle into a gallon bag. Take a package of tortillas, a can of green chiles and sandwich bag 1 cup Monterey Jack cheese.
To prepare:Thaw completely in the refrigerator. Spoon about 1/2 cup of bean mix into the bottom of the slow cooker stoneware. Lay 1 tortilla on top of mixture. Spread 1/2 cup bean mix over tortilla. Repeat until all the tortillas are used up. Pour remaining sauce over top of the torta. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until mixture is hot and bubbling. Spread drained green chilies evenly over top of torta and sprinkle evenly with shredded cheese. Cover and cook on High for 30 minutes until cheese is melted.
Additional items needed:noneServing ideas:chips and salsa, green salad
