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 :)