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

Directions:

Mix soups, broth, seasoning and chicken together 

Layer 9x13 inch pan with tortillas

Layer mixture

Layer cheese

REPEAT

Bake at 350* for 20-30 minutes

Divas:

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)

Directions:

Brown meat

Add in ingredients

Let simmer on the stove

Pour into containers to freeze

Divas:

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!

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
salt
pepper

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

Directions:

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

DIVAS:

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

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.

TO BAKE FROM FROZEN:

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.

Sausage and Chicken Gumbo

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

Ingredients:
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.

DINNER DIVAS:
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.

Sausage and Peppers- Gluten Free

Ingredients

5 Italian sausage links 

2 green peppers

1 red pepper

1 large onion

4 garlic cloves

2 cans Italian diced tomatoes

2 tablespoons Italian seasoning

Directions

Slice the peppers and onions lengthwise. Combine all ingredients in freezer bag. Seal the bag. Freeze!

When ready to eat: Defrost the bag(s) overnight in the fridge, or simply run under cold water until you can separate it into the crock pot. Add a drizzle of olive oil and two cups water. Cook in your slow cooker on LOW for 6 – 8 hours. Remove sausage links and slice them to desired portions size, then mix back into crock pot. Serve over rice and sprinkle with mozzarella cheese if you wish. Gluten Free meal.

Lasagna Casserole

Ingredients:
1 lb. ground beef
1/2 chopped onion
1 jar of spaghetti sauce (I use HEB'S tomato and basil)
8 oz. spiral noodles
1 pkg. shredded mozzarella
1 container cottage cheese (16 oz.)
Parmesan cheese

Brown the meat with the onion.
Mix it with the sauce, cooked spiral noodles, mozzarella, and cottage cheese.
Put in greased baking dish and sprinkle with grated parmesan cheese.

Bake at 350 for 30-45 minutes.
If frozen bake for an hour.

Spinach & Cheese-stuffed Manicotti

2 medium carrots peeled and finely chopped
1 pkg (8oz) cream cheese, softened
1 pkg (10 oz) frozen spinach, thawed drained and squeezed dry
1 cup (4 oz) shredded mozzarella
1 tbsp Italian Seasoning
1 garlic clove, pressed
1 jar (24-28 oz) spaghetti sauce
1 can (14.5 oz) Italian - seasoned petite diced tomatoes, undrained
1/2 cup water
12 manicotti noodles
1 oz Parmesan cheese grated

Preheat oven to 350 degrees.  Cook manicotti noodles according to package directions, drain and cool.  In a bowl combine carrots, cream cheese, spinach, mozzarella cheese, Italian seasoning, and garlic, mix well.  Spoon cheese mixture into a ziplock bag and snip off one of the corners.

Combine spaghetti sauce, tomatoes and water in a bowl, stir.  Spread 1/4 cup of the sauce on the bottom of your pan.  Pipe cheese filling into manicotti noodles and arrange in pan.  Pour tomato sauce on top.  Sprinkle parmesan cheese on top.

Bake, covered, for 40-45 minutes or until internal temp is 165 degrees in the center and the sauce is bubbly.

From frozen:  defrost then bake as directed.

White Turkey Chili

Ingredients:

2 tbls. oil

1 cup chopped onions

2 stalks of celery, thinly sliced

4 cups chopped cooked turkey

2 (15.5 oz.) cans great northern beans, drained

2 (11 oz.) cans Green Giant White Shoepeg Corn, undrained

1 (4.5 oz.) can Old El Paso Chopped Green Chilies

2 tsp. cumin

1/4 tsp. hot pepper sauce, if desired (I did not use because of the children)

2 oz. (1/2 cup) shredded Monterey Jack Cheese

1 tbls. chopped fresh parsley (I didn't use)

Directions:

1. Heat oil in large saucepan over medium heat until hot. Add onion and celery; cook and stir 2 to 3 minutes or until vegetables are tender.

2. Stir in all remaining ingredients except cheese and parsley; blend well. Cover; cook 15 to 20 minutes or until thoroughly heated, stirring occasionally.

3. To serve, ladle chili into bowls. Sprinkle with cheese and parsley.

You will receive this meal fully cooked. Defrost in refrigerator the night before. Heat on stove till warm. Ladle into bowls and garnish with cheese. I have also provided bread to go with the meal and the cheese for the topping. I hope you enjoy it! Brooke

Crock Pot Chicken Cacciatore

Crock Pot Chicken Cacciatore

5 chicken breasts

1 jar Prego Chunky Garden Spaghetti Sauce (24 ounces)

1 zucchini, chopped

1 green bell pepper, chopped

1 sweet onion, chopped

Directions:

Place all ingredients in gallon freezer bag

Shake around to get everything evenly distributed

Pour into crock pot, turn on LOW for 6-8 hours

Serve over spaghetti noodles

DIVAS:

Thaw freezer baggie for 24 hours

Place contents in crock pot on LOW for 6-8 hours

Boil noodles 6-7 minutes (until al dente)

Serve :)

Shana's Pesto Chicken Penne Casserole

Ingredients

• 1 package (16 ounces) penne pasta
• 6 cups cubed cooked chicken
• 4 cups (16 ounces) shredded Italian cheese blend
• 3 cups fresh baby spinach
• 1 can (15 ounces) crushed tomatoes
• 1 jar (15 ounces) Alfredo sauce
• 1-1/2 cups 2% milk
• 1 jar (8.1 ounces) prepared pesto
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, Alfredo sauce, milk and pesto. Drain pasta and add to chicken mixture; toss to coat.
• Transfer to two greased 8-in. square baking dishes. In a small bowl, combine the bread crumbs, Parmesan cheese and oil; sprinkle over casseroles.
• Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 40-45 minutes or until bubbly.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).

Puffed Pastry Wrapped Tenderloin

Preseasoned pork tenderloin, cut in half lengthwise
Cream cheese
Sheet of puff pastry
Foil, non-stick is best

Smear cream cheese between two halves of tenderloin.  Wrap in puff pastry.  Place on foil & bake at 350 for 30-40 minutes.

May wrap up in foil & freeze if desired prior to cooking.

DINNER DIVAS
Thaw 24-48 hours.  Unwrap foil (can use same piece to cook it on), place on baking pan & bake at 350 for 30-40 minutes.

Cheesy Potatoes with Smoked Sausage

Prep Time: 10 minutes

Cook Time: 45 minutes

Makes: about 6 servings

Ingredients:

• 1 pkg. Hillshire Farm Angus Italian Style Smoked Sausage
• 1 bag (20 ounces) refrigerated shredded hash brown potatoes
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 cup sour cream
• 1 medium onion, chopped
• ¼ cup butter or margarine, melted
• ¼ teaspoon ground black pepper

Directions:

1. Preheat oven to 350°F.  Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray.  Cut sausage into ½” cubes.  Combine all ingredients in a large bowl.
2. Spread mixture evenly in prepared pan.  Bake 40-45 minutes or until lightly browned.  Let stand 5 minutes before serving.

*I used turkey smoked sausage and low fat sour cream

Baked Teriyaki Chicken

This recipe got LOTS of good reviews on All Recipes, so I hope it's yummy!

Ingredients:

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
  
• 1/4 cup cider vinegar
  

• 1 clove garlic, minced
  
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
  
• boneless skinless chicken thighs
    
  Directions: 
  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased baking dish.
  4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. 
   

Chicken Tenders "On the Ritz"

Chicken Tenders "On the Ritz"

1/2 cup prepared Ranch dressing
1/4 cup milk
1/2 tsp black pepper

1 cup finely crushed Ritz crackers
1/2 cup plain breadcrumbs
2 tsp dried parsley
chicken tenders
3 TBS melted butter

Your choice prepared dipping sauces (ranch, honey mustard, BBQ)

Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray or, for easier clean-up, line the cookie sheet with foil and spray foil with nonstick spray. (Dinner Divas: I sprayed the cooking tin, so you can cook in this if you prefer.)

In a small bowl, mix the Ranch dressing, milk, and pepper; set aside. In a shallow pan or dish, combine the cracker crumbs, breadcrumbs and parsley.

Dip each chicken tender into the dressing mixture, then roll in cracker crumb mixture to coat. Place tenders on prepared baking sheet, then drizzle with melted butter.

Bake, uncovered, for 10 minutes. Turn tenders over and bake an additional 10 min. If extra browning is desired, broil for 3 to 4 minutes. Remove from oven and serve with your choice of dipping sauces.

To prepare from frozen: Thaw and bake as listed above.

Crock Pot Chicken Fajitas

Heard a few people liked this one - so I am making it again for this month - pretty healthy, as it only has a few ingredients :)

Crock Pot Chicken Fajitas

4-5 chicken breasts - sliced lengthwise

2 Tbsp Fajita Seasoning

1 medium onion (cut into strips)

1 medium bell pepper (cut into strips)

1 can Rotel

In a gallon baggie, place chicken and Fajita Seasoning and shake it up

Add onion, bell pepper and Rotel

Seal and freeze

Divas:

Thaw in refrigerator for 24 hours

Place in Crock Pot for 4-5 hours on LOW

Serve on corn or flour tortillas (one package provided for you)

Add fixin's

Enjoy :)

Honey-Garlic Chicken Kabobs

Ingredients

• 1/4 cup vegetable oil
• 1/3 cup soy sauce
• 1/3 cup honey
• 2 cloves garlic minced
• Chicken

Instructions

In large bowl whisk together all ingredients in marinade.

Chop up veggies and chicken.

Mix marinade with veggies and chicken and let it sit for two hours (refrigerated) for up to 8 hours. The longer the better!

Pre-heat grill to medium heat (around 350-400 degrees).

Drain marinade from veggies and chicken and place on skewers. We've found it works best to put all the chicken on the same skewer, all the onions and peppers on one, etc. That way you can cook them as needed without over cooking.

Grill for around 12-15 minutes. Some veggies will cook faster than others, so you'll just have to keep an eye on them.

DIVAS...

I just cut up and marinated the chicken, cause the veggies likely won't freeze and then thaw well... plus my family is a strictly meat kabob kind of family.  So I will throw in a bag of frozen veggies for each family too.

Slow Cooker BBQ Ribs

Slow Cooker BBQ Ribs

 

 

Ingredients:

1-2 lbs of country-style pork ribs

1 1/2 cups ketchup

1 1/2 Tablespoons seasoned salt

1/2 teaspoon liquid smoke

1/2 cup brown sugar

1/2 cup white vinegar

Directions:

Place pork in resealable gallon-sized freezer bag. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.

Crock Pot Pineapple Chicken

Crock Pot Pineapple Chicken

Ingredients:

4 large chicken breasts

1 20 ounce can of pineapple chunks with the juice

1 medium onion cut up

2 Tablespoons soy sauce

1/2 cup chicken broth

Directions:

Chop onion and place in crock pot

Place chicken breast on top of onion

Dump pineapple and juice on top

Add in soy sauce and chicken broth

Cook on HIGH 4-5 hours or LOW 6-8 hours

Serve over rice 

DIVAS:

Thaw for 24 hours

I have bagged each step 1-4

Follow steps to put in the crock pot

I have provided a bag of rice for each family

Rosemary Shrimp Scampi

6 T fresh lemon juice
8 T olive oil
2 t salt
1/2 t freshly ground black pepper
1/2 t red pepper flakes
6 garlic cloves, minced
2 (6 inch) rosemary sprigs, finely chopped and stems discarded
40 large shrimp, peeled and deveined (about 1 pound)
cooking spray
lemon wedges, optional

Combine first 7 ingredients in a zip-top plastic bag.  Add shrimp to bag; seal and shake to coat. Marinate in refrigerator for 30 minutes, turning bag occasionally.

Grill or boil shrimp 2 minutes on each side or until shrimp are done (should be pink).

Serve with pasta and lemon wedges (optional).

Freezing Suggestions:
To freeze for later, simply dump all the marinade ingredients into a freezer ziplock bag and shake.  Add the frozen or fresh shrimp and freeze.  When ready to cook, can run bag under warm water until the shrimp are thawed.  Grill/broil away and you're done!

Additional suggestions:
The author of the blog (thrivinghomeblog.com) also said that she will sometimes double the marinade, boil it (to make sure it's safe after having raw shrimp in it) while the shrimp is cooking, and then toss it with angel hair pasta and the cooked shrimp.  Grate a little fresh Parmesan over the top and sprinkle with freshly chopped parsley.  Another idea is to serve over cous cous or brown rice with some of the extra sauce.

FYI: I DOUBLED THE MARINADE TO LEAVE YOU THE TOSSED WITH PASTA OPTION AVAILABLE!

Lentil Soup with Knockworst

Ingrediants:

16 oz. bag of lentils
4 cloves of garlic
1 bundle of green onion
2 lg. celery sticks (diced)
2 lg. carrots (diced)
3 potatoes
1 dash of nutmeg
Salt & Pepper to your taste
Maggie 20 Squirts or to your taste
4 slices of bacon fried and crisp then crumple into small pieces

Prep:
Clean & Rinse Lentils
Add Celery, carrots, green onions and garlic into a pot of 12 cups of water
add 3 full pinches of salt and pepper to your taste & dash of nutmeg
Add Maggie - 20 squirts or to your taste
cook to a boil
Simmer for 1 hour
Add Diced potatoes the last 20 minutes
add cooked slices of bacon (crumbled)
stir and let set for 10 minutes

 

Knockwurst- slice knockwurst and cook on stove until heated.  Put 4-5 slices per bowl.

*Add sliced Knockworst to your bowl of soup!! Ready to EAT!!!

Kielbasa & Potato Grill Packs

Ingredients:

1 14 ounce Polska Kielbasa 

 2 large potatoes (cut into small pieces)

1 medium green bell pepper (cut into slivers)

1 medium onion (diced)

4 tsp Olive Oil

1/2 tsp salt

1/2 tsp pepper

Prepare:

Have 4 sheets of 12x18 foil sheets cut for use - spray with cooking spray

Wash/cube potatoes - lay them on foil first

Cut Kielbasa, bell peppers and onion and layer on

Drizzle 1 tsp Olive Oil on each pack

Sprinkle salt and pepper

Fold over so edges meet - then fold again to make a seal on top and sides

Heat oven to 350* - or have coals ready to grill

If cooking in the oven, place packs on jelly roll pan (to catch any juices) and if grilling, place 4-6 inches away from fire
Cook for 30-40 minutes for both oven and grill
Enjoy :)

DIVAS:
Thaw 24-48 hours
Cook with above directions

Grilled Honey-Cumin BBQ Pork Packs

 

Ingredients

1/2 cup barbecue sauce

1/4 cup honey

2 teaspoons ground cumin

4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)

1/2 ear of corn

1 cup crinkle cut carrots

2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges

1 teaspoon salt 

 

Cooking Instructions:

• 1 Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• 2 Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
• 3 Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 4 Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.