Saturday, February 6, 2010

Easy Freezy Recipes

I tripled all of these recipes for my Feb. bulk cooking day. I also made roast beef by slow-cooking it in the oven in water and 2 packets of onion soup mix. The Cheesy Fries recipe, also from this cookbook, was posted a few days ago.

Taken from Taste of Home's 5 Ingredient Cookbook

Green Chili Burritos
1 can of beans (refried)
8 flour tortillas (6 inches)
1/2 # cooked ground beef (we skipped this ingredient)
1-2 C. shredded cheese
1 can green chilis
Mix ingredients and put in tortillas. Roll up the tortillas into burritos and place in a pan. Bake until heated through.
I opted to dump a can of enchilada sauce over my 3 pans of burritos before freezing. They are super yummy!
Green Chili Rice Casserole
1 can of cream of celery soup
1 C. sour cream
1 can green chilis
1 C. shredded cheddar
3-4 C. cooked rice or 1.5 C. instant rice (I used cooked brown rice)
Mix all ingredients and bake until heated through.
Fiesta Macaroni
1 16 oz. package of elbow mac
1/3-1# of ground beef (I used 1# of ground turkey for my tripled recipe)
1 16 oz. jar of salsa
10 oz. shredded cheese
1 can chili beans
Cook beef and drain. Cook and drain macaroni. Mix beans, cheese, and salsa and add to the cooked macaroni. Add hamburger. Stir well and bake until heated through.
(This is my adaption of my mother-in-law's easy lasagna--my kids love this!)
Easy Lasagna
1. C. sour cream
2 C. small curd cottage cheese
3 C. shredded mozarella
11/2 jars of Ragu (I used the Six Cheese flavor)
1/2 box of lasagna noodles
(You can add hamburger if desired, or chunky tomatoes, etc.)
Cook lasagna noodles until done. Drain. Put 1/2 c. spaghetti sauce in bottom of pan. Put one layer of noodles across the pan. In bowl mix sour cream and cottage cheese together well. Spread 1/3 of white mix across noodles. Add a layer of about 1 C. of mozzarella. Put another layer of sauce on top of the cheese and then another layer of lasagna noodles. Do the white layer, cheese layer, sauce, and noodles again and then one last time, ending with sauce-covered mozzarella on the very top of the lasagna. (Feel free to do 2 layers instead of 3 if you prefer--it doesn't really matter). Cover with foil and bake until heated through, pulling foil off for the last 20 minutes to let the top brown a little bit. When frozen, you can thaw for a few days in the fridge or bake frozen, just be aware that it may take 2 hours to cook, depending on your oven. Leave 20 minutes for the lasagna to "set up" before dinner and it will be more firm for cutting rather than runny. Feel free to added grated parmesan with the mozzarella for a more authentic (but also more expensive) lasagna.

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