Mexican Black Bean Casserole Freezer Meal Recipe

Mexican Black Bean Casserole

Adapted from http://momonamission.me/

Ingredients:

·      1 can whole kernel corn, drained and rinsed, or 1 ½ cups frozen corn (about 16 oz)

·      1 can black beans, rinsed (1 ½ cups)

·      1 (14.5 oz.) can diced tomatoes with basil, garlic and oregano

·      1 (4 oz) can chopped green chilies

·      1/3 cup sliced green onions

·      ¼ cup chopped cilantro, optional

·      2 tsp ground cumin

·      1 tsp oregano

·      1/8 tsp chipotle chili powder, optional

·      4 small (about 6 inch) corn tortillas

·      1 ½ to 2 cups shredded cheddar cheese (you could also use a Mexican blend)

Instructions:

·      Preheat the oven to 400 degrees. Lightly grease a 9x13 pan with cooking spray.

·      Combine the first nine ingredients in a bowl and mix well.

·      Place 2 tortillas side-by-side in the bottom of the pan. Spoon ½ of the bean, corn, and tomato mixture over the tortillas. Top with ¾ to 1 cup of cheese. Repeat the layers in each pan.

·      Cover with foil and bake for 15-20 minutes, or until hot and bubbly.

·      Serving Suggestions: Garnish with sour cream or guacamole. Serve with green salad and/or vegetable, Mexican rice, tortilla chips and salsa.

Freezing Directions: Cover with labeled foil and freeze. Thaw for 24 hours and bake covered at 400 degrees for 30 minutes. (I lined a 9x13 pan with foil, assembled casserole, covered with plastic wrap & more foil, and then placed in the freezer. After frozen, I removed the foil-covered casserole and placed it in a large Ziploc bag with a label. This way it takes up less room in the freezer and you don’t have your pans in the freezer.)

Freezer Meal Label:

Remove from bag, place in 9x13 baking pan, and thaw in refrigerator for 24 hours. Remove plastic wrap and replace foil. Bake covered at 400 degrees for 30 minutes.

Serving Suggestions: Garnish with sour cream or guacamole. Serve with green salad and/or vegetable, Mexican rice, tortilla chips and salsa.

Navajo Tacos Freezer Meal Recipe

Navajo Tacos Freezer Meal

Ingredients:
1 lb ground beef
1 can kidney beans, drained & rinsed
1 can diced tomatoes
1/2 - 1 packet taco seasoning
can of biscuits
1 cup sour cream
1 tsp fresh lemon juice
2 tsp dry ranch dressing mix
shredded cheese
lettuce
other toppings, if desired (salsa, guacamole, sliced olives, etc)

Directions:
Brown ground beef, drain. Add seasoning, beans, and tomatoes. Simmer 10 minutes. Mix together sour cream, lemon juice, and dry ranch mix. Preheat a frying pan on the stove over medium to med-high heat. Open can of biscuits. Roll each individual biscuit out very thin. Cook biscuits one at a time in the frying pan, flipping once (done after golden brown on both sides). Prepare an assembly line. First spread a thin layer of sour cream mixture over cooked biscuit. Then add meat, cheese, lettuce, and other toppings if desired.

Freezer Meal Directions:
Brown ground beef, drain. Add seasoning, beans, and tomatoes. Simmer 10 minutes. Let cool. Spoon into a freezer-safe baggie. Include a can of biscuits (can these be frozen?? I put mine in the fridge), separate baggies of shredded cheese, and ranch dressing mix.

Freezer Meal Label:
NOT included: lettuce, sour cream, fresh lemon juice, other toppings
Thaw. Reheat meat mixture in a skillet. Mix together sour cream, lemon juice, and dry ranch mix. Preheat a frying pan on the stove over medium to med-high heat. Open can of biscuits. Roll each individual biscuit out very thin. Cook biscuits one at a time in the frying pan, flipping once (done after golden brown on both sides). Prepare an assembly line. First spread a thin layer of sour cream mixture over cooked biscuit. Then add meat, cheese, lettuce, and other toppings if desired.

Cream Cheese Chicken Chili Freezer Meal Recipe

Cream Cheese Chicken Chili Freezer Meal

Ingredients:
1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
8 oz light cream cheese
2 chicken breasts

Directions:
Drain and rinse black beans. Place chicken at bottom of crock pot, then pour out whole can of corn, Rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Freezer Meal Directions:
Place all ingredients except cream cheese in a freezer-safe baggie. Mix together. Include 8 oz package of light cream cheese (have them place cream cheese in refrigerator - it can be frozen but it changes texture a little bit; it lasts quite a while in fridge).

Freezer Meal Label:
Thaw. Place into a 6-quart crock pot. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

***I've made this recipe, and I would suggest adding only 1/2 the amount of cream cheese. Also, it tastes great garnished with fresh tortilla chips.***

Fajita Chicken Freezer Meal Recipe

Fajita Chicken Freezer Meal

Ingredients:
2 cooked chicken breasts sliced or shredded OR 1/2 rotisserie chicken
1 bag frozen bell peppers OR 2-3 fresh chopped bell peppers
1 small onion, chopped (optional)
ground cumin
Cajun seasoning
chili powder
garlic salt
ground cayenne red pepper
ground coriander seed
tortillas or rice

Directions:
Mix chicken, bell peppers, & onion. Sprinkle each spice all over the top (until you can see each spice). Go easy with chili powder, red pepper, & Cajun seasoning if sensitive to spice (good to have a little extra if serving it with sour cream and guacamole). Mix & cook in a skillet until warm (or fresh bell peppers are tender). Serve on tortillas or over rice. Great with sour cream, or greek yogurt & guacamole.
- Easy sides ideas: Beans, rice, simple salad.

Freezer Meal Directions:
Prepare as directed without onion & bell peppers. Place seasoned chicken in a freezer-safe bag. Include frozen bell peppers & tortillas. Instruct to add fresh onion, if desired.

Freezer Meal Label:
Thaw chicken. Chop small onion, if desired. Add seasoned chicken, onion, and frozen bell peppers to a skillet. Heat until warm. Serve on tortillas or over rice. Great with sour cream, or greek yogurt & guacamole. - Easy sides ideas: Beans, rice, simple salad.

Oven Baked Chicken Fajitas Freezer Meal Recipe

Oven Baked Chicken Fajitas Freezer Meal

Ingredients:
1 lb boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded & sliced
12 flour tortillas
toppings such as cheese, sour cream, and guacamole - if desired

Instructions:
1. Preheat oven to 400. Grease a 13x9 baking dish. Place chicken strips in dish. Set aside.
2. In a small bowl place next 6 ingredients (oil through salt). Mix well.
3. Drizzle oil/spice mixture over chicken. Stir, & make sure chicken is well coated.
4. Add can of tomatoes, sliced onion, and peppers. Stir to coat.
5. Bake uncovered for 20-25 minutes (until chicken is cooked through) & vegetables are tender. Serve on warmed tortillas with toppings of your choice.

Freezer Meal Instructions:
Place all ingredients into a labeled gallon-sized ziploc container.  Mix well. Freeze.

Label as follows:
Oven Baked Chicken Fajitas
Thaw. Place contents of bag into a greased 13x9 baking dish. Bake uncovered for 20-25 minutes. Serve on warmed tortillas with toppings of your choice.

Chicken Tacos Freezer Meal Recipe

Chicken Tacos
Amy

Ingredients:
1 lb chicken
1 can black beans
2 cups frozen corn or 1 can of corn
2-3 cups Pace salsa

Directions:
Combine all ingredients and place in crock pot. Cook on high for 3-4 hours. Shred chicken and serve in tortillas.

***FREEZER INSTRUCTIONS***: After chicken is cooked and shredded, cool, place in freezer-safe baggies, and freeze. Give a package of tortillas as well.
***TO COOK FROM FROZEN***: Thaw. Heat on stove top until heated through. Serve in tortillas.

Chicken Tortilla Soup (Cafe Rio Style) Freezer Meal Recipe

Chicken Tortilla Soup
Carrie

Ingredients:
1 Tbsp olive oil
3 Roma tomatoes, roughly chopped
1 Poblano or 1 Anaheim pepper, seeded and roughly chopped
1 onion, roughly chopped
3 cloves garlic, roughly chopped
1/2 tsp salt (more or less, to taste)
1/4 tsp pepper
1 Tbsp olive oil
3/4 lb cooked chicken and shredded (2-3 breasts, or about 1/2 rotisserie chicken, shredded)
1 tsp cumin
32 oz (4 cups) chicken broth
garnishes: tortilla chips, cheese, sour cream, salsa, or guacamole

Directions:
Heat 1 Tbsp olive oil over medium heat in a large soup pot. Add tomatoes, pepper, onion, garlic, salt and pepper. Let simmer on medium to medium-low heat for about 10 minutes. Once vegetables are softened, transfer to a blender and puree. In the same large soup pot, add 1 Tbsp olive oil, cooked chicken, and cumin (and salt and pepper, to taste). Once chicken is warmed up, add vegetable puree back into large soup pot. Add chicken broth and stir to combine. Let simmer an additional 15-20 minutes. Garnish with tortilla chips, cheese, sour cream, salsa, or guacamole.

***FREEZER INSTRUCTIONS***: Before adding chicken broth, remove from heat. Add broth and cool quickly. Portion into freezer-safe baggies. In two separate small baggies, place cheese and tortilla chips.

***TO COOK FROM FROZEN***: Thaw. Place soup into large soup pot. Bring to a low boil, and simmer for 15-20 minutes. Garnish with tortilla chips, cheese, sour cream, salsa, or guacamole.

Slow Cooker Santa Fe Soup Freezer Meal Recipe

Santa Fe Soup
Lindsay

Ingredients:
1 lb ground beef, cooked and drained
1 can kidney beans, liquid reserved
1 can diced tomatoes, liquid reserved
1 can black beans, liquid reserved
1 can pinto beans, liquid reserved
1 can whole corn, liquid reserved
1 packet ranch dressing mix
1 packet taco seasoning
garnishes: sour cream, cheese, Frito chips

Directions:
Put all ingredients (do not drain) into crock pot and cook until warm*. Top with sour cream, cheese and Frito chips.

*For a crowd I use 2 cans/packages of everything. You can easily adjust this recipe to your preference, adding more or less of what you like. You can cook until warm but I like to cook it all day for even better flavor.

***FREEZER INSTRUCTIONS***: Place everything (except garnishes) into a large freezer-safe baggie and stir to mix. In two separate small baggies, place cheese and Frito chips.

***TO COOK FROM FROZEN***: Thaw. Place soup into crock pot and cook until warm, about 3-4 hours on low. Top with sour cream (not included), cheese and Frito chips.

Bean Burritos Freezer Meal Recipe

Bean Burritos

Adapted from Martha Stewart

Stock your freezer with these healthy single-serving dinners (or hearty lunches). These vegetarian burritos reheat well in the microwave, making them A-OK for a workplace kitchenette.

Ingredients:

3/4 cup(s) rice (brown or white)

2 tablespoon(s) olive oil

1/2 medium onion, chopped

4 garlic cloves, chopped

1 jalapeno chile, chopped (ribs and seeds removed, for less heat)

1/2 teaspoon(s) ground cumin

Coarse salt and ground pepper

3 tablespoon(s) tomato paste

3 can(s) (15 ounces each) pinto beans, drained and rinsed

1 bag(s) (10 ounces) frozen corn kernels

2 scallions, thinly sliced

8 (10-inch) burrito-size flour tortillas

2 cup(s) (8 ounces) shredded Monterey Jack cheese

Salsa and sour cream, optional

Directions:

Cook rice according to package instructions; set aside.

Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.

Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.

Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve immediately, with salsa and sour cream.

Makes 8 burritos.

***FREEZER INSTRUCTIONS***: Wrap individually in first plastic, then aluminum foil. Freeze up to 3 months.

***TO COOK FROM FROZEN***: Remove foil and plastic wrap. Wrap loosely with paper towel and place on microwave-safe plate. Microwave on high, 1:30 to 1:40. Serve immediately, with salsa and sour cream.

Slow Cooked Creamy Chicken Tortilla Soup Freezer Meal Recipe

Slow Cooked Creamy Chicken Tortilla Soup

from Campbell's Kitchen

Ingredients:

1 cup Pace® Picante Sauce

2 cans (10 3/4 ounces each) Campbell's cream of chicken soup

1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces

2 cups frozen whole kernel corn

1 can (about 15 ounces) black beans, rinsed and drained

1 soup can water

1 teaspoon ground cumin

4 corn tortillas (6-inch), cut into strips

1 cup shredded Cheddar cheese (about 4 ounces)

1/3 cup chopped fresh cilantro leaves

Directions:

Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker (crock pot). Cover and cook on LOW for 4 to 5 hours, HIGH for 2 to 2 1/2 hours or until the chicken is cooked through. Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

***FREEZER INSTRUCTIONS***: Combine picante sauce, soup, chicken, corn, beans, cumin, and cilantro in a freezer-safe baggie. In two additional (separate) small baggies, place cheese and tortillas.

***TO COOK FROM FROZEN***: To cook, take out of freezer. Place cheese and tortillas in refrigerator. Set soup on counter for about 30 minutes, then dump contents of soup bag into slow cooker (crockpot). Add an additional 2 cups of water. Cook on high for 4 hours, or low for 8 hours. Stir the tortillas and cheese into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

Baked Creamy Chicken Taquitos * and * Mexican-Style Black Beans & Corn Freezer Meal Recipe

Baked Creamy Chicken Taquitos
recipe adapted from OurBestBites.com

http://www.ourbestbites.com/2009/04/baked-creamy-chicken-taquitos/

1/3 C (3 oz) low fat cream cheese
1/4 C green salsa or green enchilada sauce (salsa verde or chile verde)

1T fresh lime juice (about ½ lime)
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded* cooked chicken (*Tip: shred cooked chicken by using the paddle on your Kitchen Aid or wire whisk on your Bosch!)
1 C grated cheese
small flour or corn tortillas (10-12, depending on size)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with parchment paper (or foil and lightly coat with cooking spray).

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

If using corn tortillas (or cold tortillas):

[Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking (corn tortillas crack more than wheat). It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.]

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip them in salsa, sour cream, guacamole, or Creamy Lime-Cilantro Ranch Dressing (recipe follows).

Mexican-Style Black Beans & Corn

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 can whole kernel corn, drained

1 (11.5 oz) can tomato juice (1 1/3 cup)

1 tsp. salt

2 Tbsp. fresh cilantro, chopped

In a medium saucepan, add oil. Place pan over medium heat until oil shimmers. Add garlic and cumin and sauté until fragrant, about 1-2 minutes. Add beans, corn, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. If desired, serve over rice.

***FREEZER INSTRUCTIONS***: (Taquitos) After rolling up the tortillas, place them seam-side down in a freezer-safe baggie. (Beans) After adding beans, corn, tomato juice, and salt, add cilantro and stir well. Do not heat through. Ladle into quart size freezer-safe baggies. Lay flat in freezer.

***TO COOK FROM FROZEN***: (Taquitos) Preheat oven to 425 degrees. Cover a cookie sheet with parchment paper. Place frozen taquitos onto parchment paper without letting them touch each other. Spray taquitos lightly with cooking spray and sprinkle with salt. Bake for 25-30 minutes, or until heated through and lightly browned. (Beans) Thaw under warm running water (or bowl of warm water). Heat on stovetop until hot.

Creamy Lime-Cilantro Ranch Dressing

Recipe by Our Best Bites

http://www.ourbestbites.com/2009/03/creamy-lime-cilantro-dressing/

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on the packet)

1 C mayo

1/2 C milk

2 Tbsp fresh lime juice (juice from 1 lime)

2 cloves garlic, roughly chopped

1/2 C roughly chopped cilantro

1/4 C green salsa*

hot sauce

Place milk, mayo, and ranch mix in a blender. Add fresh lime juice, garlic, cilantro and green salsa. Blend until smooth. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.