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Tuesday, November 26, 2013

Jennifer's Breakfast Burritos

Breakfast Burritos Makes 20 Burritos
1 dozen eggs, lightly beaten 3 pounds yellow-flesh potatoes, boiled and cut into bite size pieces 1 cup sour cream 1 teaspoon salt 1 teaspoon black pepper 20 ten-inch flour tortillas 1 pound deli ham, cut into bite size pieces 2 cups shredded cheddar cheese (about 8 ounces) Aluminum foil 4 one-gallon freezer bags
1. Scramble the eggs in a large greased skillet over medium heat until just set. 2. Combine potato, scrambled eggs, sour cream, salt, and pepper in a large bowl. {I also mix in the ham and cheese so that it is just one less step when filling the tortillas} 3. Lay all the tortillas out on a work surface. Divide the potato/egg mixture evenly among the tortillas (about half a cup each). Divide the ham and cheese evenly over the egg mixture. 4. Wrap each tortilla burrito-style and then wrap each individually in foil. Divide evenly among freezer bags. Seal and freeze.
TO COOK Thaw the burritos in the refrigerator or reheat them straight form the freezer. (I put them in the refrigerator the night before then make the in the morning or we have breakfast for dinner some nights so I'll take them out in the morning and make them that night.)
MICROWAVE Remove foil, defrost, and reheat.
OVEN Frozen: Bake in foil at 375 F for 45-50 mins. Thawed: Bake in foil at 300 F for 45-50 mins.

Deidre's Enchilada Casserole

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Chicken broth
1 packet Enchilada seasoning
2 cups cooked and shredded chicken
2 cups shredded Fiesta blend shredded cheese
10 corn tortillas into fourths

Mix soups, broth, seasoning and chicken together 
Layer 9x13 inch pan with tortillas
Layer mixture
Layer cheese
Bake at 350* for 20-30 minutes

Thaw in refrigerator overnight
Bake at 305* with foil on for 30 minutes
You may want to serve it with Spanish rice and beans

Beki's Black Bean Taco Soup

Black Bean Taco Soup

1 pound ground beef
1 package of taco seasoning (I used McCormick Original)
1 can sweet corn (15 ounces)
1 can black beans - rinsed and drained (15 ounces)
2 cans crushed tomatoes (15 ounces each)
1 can tomato sauce (8 ounces)
1 can Rotel MILD (10 ounces)

Brown meat
Add in ingredients
Let simmer on the stove
Pour into containers to freeze

Thaw soup for 24 hours
Heat until warm and bubbly
Enjoy :)

I have added a package of cornbread for you to make along with your soup!

Tuesday, October 29, 2013

Kristen's Chili

1 Tablespoon canola oil
1 onion (chopped)
1 green bell pepper (chopped)
2 cloves garlic (diced)
1 lb ground beef or turkey
1 can stewed tomatoes
1 can tomato sauce
1 Tablespoon Chili powder or more to taste
dash of cayenne pepper or more depending on how hot you want your chili

Saute onion and pepper in canola oil until softened.  add garlic and saute for about 30 seconds.  Add meat and brown.  While browning meat add chili powder, cayenne pepper, salt and pepper.  Once meat is browned add stewed tomatoes and break up tomatoes with spoon, add tomato sauce.  Let chili come to a simmer and simmer for 20 minutes.  Taste and add additional seasonings if needed.  The flavor will intensify the longer it sits and usually tastes better the next day.

Serve over rice and fritos.  Add what ever toppings you desire.

From frozen just heat to desired temperature and serve over rice.

Pepperoni & Cheese Stromboli

Pepperoni & Cheese Stromboli

1 can Pillsbury Artisan Pizza Crust
About 50 pepperonis
1 cup shredded mozarella cheese

Heat oven to 350*
Spray foil or pan with PAM
Roll out pizza dough and smooth out (should make a rectangle)
Layer on pepperonis (I overlapped them a bit)
Layer cheese
Roll lengthwise like a cinnamon roll
Tuck under edges and pinch seam to seal
Cook for 20-25 minutes
Let sit for 5 minutes before cutting and serving
Serve with marinara dipping sauce

Each family has 2 strombolis and 1 jar of marinara
Thaw for 24 hours in the fridge
Heat oven to 350*
Unwrap stromboli
Can bake it on the foil it is wrapped in
Bake 15-20 minutes until heated through

Monday, October 28, 2013

Turkey Empanadas

2 cups cooked yellow (saffron) rice
6 oz or 1 cup cooked turkey, cut into 1/2" squares (can use deli turkey)
1 cup shredded Monterey Jack cheese
2 tsp fajita seasoning
2 refrigerated pie crusts

Preheat oven oven to 400 F. Lay a sheet of parchment paper or foil on a cookie sheet.

In a large bowl combine the cooked rice, turkey, cheese, and fajita seasoning.

Unroll pie crusts. Spread 1/2 of filling on each pie crust, putting filling on the bottom half of the round. Fold the top of the pie crust over and seal the edges well, forming a half-moon shape. Cut slits in each empanada to allow steam to escape.

Bake for 25-35 minutes or until golden brown. Serve with salsa, guacamole and/or sour cream.


FYI... I split the filling up into two separate baggies so that you could make it two different times if you want, only thawing one bag of filling and one pie crust at a time. Half of the recipe feeds my family of four that includes two kiddos. 

Remove from freezer and place in refrigerator 48 hours to thaw.

Then follow above baking directions.

Thursday, October 24, 2013

Sausage and Chicken Gumbo

This is my favorite meal ever! I hope you guys enjoy!!! :)

Roux Mix (I use Tony Chachere's Creole Instant Roux Mix)
Tony Chachere's Original Creole Seasoning
1 tbs chopped garlic
1 chicken
8 cups stock
1 1/2 lbs. sausage (I use Kountry Boy smoked pork and beef w/garlic)
4 cups onion
2 cups celery
2 cups green pepper

Season and brown chicken in oil over medium heat, add sausage to pot and saute w/chicken. Remove both from pot.

Make roux. Add onions, celery, green pepper. Add garlic and stir continuously. After veggies reach desired tenderness, return chicken and sausage to pot and cook w/veggies, continuing to stir frequently. Gradually stir in stock and bring to a boil. Reduce heat and simmer and cook for an hour. Season to taste with Tony Chachere's seasoning.

Thaw and heat over medium heat for 1 hour.
Serve over rice and with a side of french bread. If you want, you can garnish with green onions.