Tortellini & Meatball Soup

Ok... I am repeating a past dish of mine for our April DD exchange.   You can just click below on link to get to original posting about it, instead of having to scroll down forever to find it.  You're welcome.

Tortellini & Meatball Soup

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn 
2 minced garlic cloves 
1/2 red onion, chopped
1 can black beans, drained and rinsed 
1 tsp cumin 

salt and pepper to taste

Directions: 

Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 

Serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Beef Enchiladas

Ingredients:
1 lb. lean ground beef
1 small onion - chopped
1 can chopped green chilies
1 package taco seasoning
8-10 tortillas
1 can enchilada sauce
1 large bag shredded Mexican blend cheese (some for inside the enchiladas and on top)

Cooking instructions:
1.Heat oven to 375 degrees, lightly grease baking dish.
2.Cook ground beef and onion. Add taco seasoning and follow directions on package.
3.Fill tortillas with ground beef/onion mixture, a spoonful of green chilies, and cheese.
4.Roll up and place seam sides down in baking dish.
5.Pour sauce over top; sprinkle with cheese.

If the enchiladas are thawed, they only need to cook 15-20 minutes or until hot. Enjoy!

Crock Pot Chicken Fajitas

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 :)

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!