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!

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.

Mexican Casserole

Mexican Casserole

Ingredients

1 lb. hamburger meat

1 can enchilada sauce

1 can cream of mushroom soup

1 can chili beans

1 can sweet corn

4 cups shredded cheese

12-15 corn tortillas

Instructions

You can either use 2 8x8 pans or 1 9x13 pan (I made 2 9x9's for each family)

Spray the bottom of your pan lightly with PAM

Tear corn tortillas into bite size pieces and layer the bottom

Spread 1 cup of cheese over tortillas (use 2 cups if making 9x13)

In a saucepan, brown your hamburger meat

Mix in one at a time:

enchilada sauce

cream of mushroom soup

sweet corn

chili beans

Let simmer for a few minutes

Pour mixture over tortillas and cheese

Top with 1 cup of cheese (use 2 cups if making 9x13)

Bake at 350* for 15-20 minutes until cheese is bubbling

DIVAS

Thaw for 24 hours - bake in the oven at 350* for 35-45 minutes

Stick a fork in the middle to see if it is warmed through

Best Ever Meat Loaf

2 lb. lean ground beef

1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup water

2   eggs, beaten

1/2 cup KRAFT Original Barbecue Sauce, divided

Heat oven to 375°F. Place meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl. Mix until just until blended. Shape into  2 loaf. Top with remaining barbecue sauce. Bake  one for 1 hour or until done and freeze the other loaf.

*for frozen loaf, thaw and cook as above.

Sausage Strombolis

1 lb sausage, browned (can use Jimmy Dean precooked crumbles, one bag, as substitute)
2 cups mozzarella cheese
1 egg
Pillsbury pizza dough

Spray cookie sheet with Pam.  Combine sausage, cheese and egg.  Scoop onto pizza dough and fold over.  Cut steam slits, bake at 350 for 20 minutes or so... until bubbling and brown.

To Freeze:
Cook for slightly less time, cool, wrap in foil & freeze.  To cook from frozen, thaw & place on cookie sheet.  Bake at 350 for 5-10 minutes, until warm and bubbly/browned.

I used thin-crust pizza (you could use regular), so my initial cooking time was only 12-13 minutes prior to freezer preparation.  It is best to gauge time based on appearance during cooking.