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.

Dressed-Up Meatballs

Dressed-Up Meatballs 

1 pound frozen fully cooked meatballs
1 small onion, sliced
2 medium carrots, julienned
1 small green pepper, julienned
1 garlic clove, minced
1 jar (12 oz) sweet-and-sour sauce
4-1/2 teaspoons soy sauce
Hot cooked rice

Thaw meatballs and place in a microwave safe dish; top with onion, carrots, green pepper, and garlic. Combine sauces; pour over meatballs.
Cover and microwave on high 6-8 minutes or until veggies are tender and meatballs are heated through; stir and microwave another 3-4 minutes. Serve with rice.

Dinner Divas: Thaw overnight, place in microwave safe dish and follow instructions above.

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 Mexican cornbread for you to make along with your soup!