Baked Potato Chowder [Soup]
makes 4 entrees, 6 servings each
Ingredients:
10 lbs russet potatoes, baked and cooled
1 cup butter
2 cups chopped onion
1/4 cup dried parsley
2 Tbsp. beef bouillon granules (may substitute vegetable bouillon)
1 Tbsp. minced garlic (about 9 cloves)
1 Tbsp. dried basil
2 tsp. salt
2 tsp. black pepper
2 1/3 cups whole wheat flour (or 2 cups all-purpose)
12 cups water
4 cups half-n-half
1 pound sharp cheddar cheese, cut into large chunks
Directions:
Cut potatoes in half; scoop out flesh. Set potato aside and discard skins.
Melt butter in a large stockpot over medium heat. Add onions and cook, stirring, until soft, about 5 minutes. Add parsley, bouillon, garlic, basil, salt, and pepper; cook, stirring, for 2 minutes. Add flour; cook, stirring, 2 minutes longer. Mixture will be like a paste. Gradually add water, half-and-half, and potato; cook, stirring frequently, until soup has thickened, about 30 minutes. Add cheese; cook, stirring, until melted. Cool. Freeze.
Bag Label:
Baked Potato Chowder Date:___________
Thaw. Bring soup to a simmer over medium
heat. Do NOT boil.
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Saturday, August 18, 2012
Monday, August 13, 2012
Stuffed Manicotti Freezer Meal Recipe
Stuffed Manicotti Freezer Meal Recipe
Meat Sauce
3 cups cooked ground beef (about 1 lb raw)
1 1/2 cups water (can instead be added at time of baking, see 'Bag Label' below)
4 tsp. dried basil (triple if using fresh)
12 oz. tomato sauce
1/2 cup chopped onion
1 1/2 tsp. salt
2 Tbsp. dried parsley
Cheese Stuffing
12 oz. low-fat ricotta cheese
12 oz. low-fat cottage cheese
1 egg
1/3 cup parmesan cheese
2 Tbsp. dried parsley
1/4 tsp. salt
14-16 dry manicotti shells
2 cups shredded cheddar cheese (to be added at time of baking)
Directions:
Combine ingredients for cheese stuffing and fill dry shells. Put into freezer bag. Then combine ingredients for meat sauce and pour over shells in bag. When thawed, bake at 400 degrees 45 minutes covered, add 2 cups grated cheddar cheese and bake additional 15 minutes uncovered.
Bag Label:
Stuffed Manicotti Date:___________
Thaw. Add 1 1/2 cups water. Bake at 400° for
45 min covered. Add 2 cups cheddar cheese
& bake an additional 15 min uncovered.
Meat Sauce
3 cups cooked ground beef (about 1 lb raw)
1 1/2 cups water (can instead be added at time of baking, see 'Bag Label' below)
4 tsp. dried basil (triple if using fresh)
12 oz. tomato sauce
1/2 cup chopped onion
1 1/2 tsp. salt
2 Tbsp. dried parsley
Cheese Stuffing
12 oz. low-fat ricotta cheese
12 oz. low-fat cottage cheese
1 egg
1/3 cup parmesan cheese
2 Tbsp. dried parsley
1/4 tsp. salt
14-16 dry manicotti shells
2 cups shredded cheddar cheese (to be added at time of baking)
Directions:
Combine ingredients for cheese stuffing and fill dry shells. Put into freezer bag. Then combine ingredients for meat sauce and pour over shells in bag. When thawed, bake at 400 degrees 45 minutes covered, add 2 cups grated cheddar cheese and bake additional 15 minutes uncovered.
Bag Label:
Stuffed Manicotti Date:___________
Thaw. Add 1 1/2 cups water. Bake at 400° for
45 min covered. Add 2 cups cheddar cheese
& bake an additional 15 min uncovered.
Monday, April 23, 2012
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.
Friday, April 20, 2012
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.
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.
Monday, April 16, 2012
Ravioli Bake Freezer Meal Recipe
Ravioli Bake Freezer Meal
Ingredients:
1 (16 oz) jar spaghetti sauce
1 (14 1/2 oz) can diced tomatoes, undrained
1/4 cup Italian dressing
2 (9 oz, each) packages refrigerated or frozen cheese-filled ravioli
1 cup shredded mozzarella cheese
1 tsp basil
Directions:
Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a 13x9 baking dish. Add ravioli & mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Freezer Meal Directions:
Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a freezer-safe baggie. Include separate baggie of ravioli and separate baggie of cheese.
Freezer Meal Label:
Thaw tomato sauce and cheese. Preheat oven to 375 degrees. Pour tomato sauce into 13x9 baking dish. Add frozen ravioli and mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Ingredients:
1 (16 oz) jar spaghetti sauce
1 (14 1/2 oz) can diced tomatoes, undrained
1/4 cup Italian dressing
2 (9 oz, each) packages refrigerated or frozen cheese-filled ravioli
1 cup shredded mozzarella cheese
1 tsp basil
Directions:
Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a 13x9 baking dish. Add ravioli & mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Freezer Meal Directions:
Combine spaghetti sauce, tomatoes & liquid, dressing, & basil in a freezer-safe baggie. Include separate baggie of ravioli and separate baggie of cheese.
Freezer Meal Label:
Thaw tomato sauce and cheese. Preheat oven to 375 degrees. Pour tomato sauce into 13x9 baking dish. Add frozen ravioli and mix lightly. Cover with foil. Bake 50 minutes or until ravioli are tender. Remove foil, stir. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Wednesday, April 11, 2012
Shepherd's Pie Freezer Meal Recipe
Shepherd’s Pie Freezer Meal
Recipe by Our Best Bites
Ingredients:
1 lb. lean ground beef
1 medium onion, minced
4-5 cloves garlic, minced
1 1-lb. bag frozen vegetables (I used peas and carrots)
1 teaspoon seasoning salt
1 1/2 teaspoons dried parsley
pinch of dried thyme
10 dashes Tabasco sauce
1/4 cup all-purpose flour
6 ounces V8 juice
1 14.5-ounce can beef broth
1 1/2 tablespoons red wine vinegar
6 cups mashed potatoes (I used this tutorial with russet potatoes and buttermilk)
1/2 cup freshly grated Parmesan
1/2 cup freshly grated sharp cheddar cheese
Instructions:
In a large saucepan or skillet, brown ground beef with onion and garlic. Cook, stirring frequently, until the meat is browned and the onions and garlic are tender and fragrant. Add the frozen veggies and cook, stirring frequently, until most of the moisture has evaporated. Add seasoned salt, parsley, thyme, and Tabasco and stir until combined. Add the flour and stir until completely coated.
Add the vinegar, V8 juice, and beef broth and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until the mixture is thickened (about 15 minutes).
Preheat oven to 400 degrees.
While the beef mixture is simmering, prepare the potatoes according to your preference. Add the Parmesan and sharp cheddar cheeses. Spoon into a gallon-sized heavy-duty Ziploc bag and set aside.
When the beef mixture is done simmering, season to taste and then ladle the beef mixture into a 9x13 baking dish. Cut the corner off the Ziploc bag and pipe onto the beef mixture. Place in oven for 15 minutes and bake until lightly browned on top. Serves 6.
Freezer Meal Instructions:
After beef and vegetable mixture is cooked, cool and ladle into freezer-safe baggies. After cheeses are added to mashed potatoes, cool, & spoon potatoes into a freezer-safe baggie. Lay flat to freeze.
Freezer Meal Label:
Thaw. Preheat oven to 375. Place beef mixture into bottom of 9x13 pan. Without opening bag, mix mashed potatoes. If they appear a little watery, add a little sour cream to thicken. Cut the corner off the freezer bag and pipe onto the beef mixture. Place in oven for 45-60 minutes and bake until lightly bubbly & lightly browned on top.
Recipe by Our Best Bites
Ingredients:
1 lb. lean ground beef
1 medium onion, minced
4-5 cloves garlic, minced
1 1-lb. bag frozen vegetables (I used peas and carrots)
1 teaspoon seasoning salt
1 1/2 teaspoons dried parsley
pinch of dried thyme
10 dashes Tabasco sauce
1/4 cup all-purpose flour
6 ounces V8 juice
1 14.5-ounce can beef broth
1 1/2 tablespoons red wine vinegar
6 cups mashed potatoes (I used this tutorial with russet potatoes and buttermilk)
1/2 cup freshly grated Parmesan
1/2 cup freshly grated sharp cheddar cheese
Instructions:
In a large saucepan or skillet, brown ground beef with onion and garlic. Cook, stirring frequently, until the meat is browned and the onions and garlic are tender and fragrant. Add the frozen veggies and cook, stirring frequently, until most of the moisture has evaporated. Add seasoned salt, parsley, thyme, and Tabasco and stir until combined. Add the flour and stir until completely coated.
Add the vinegar, V8 juice, and beef broth and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until the mixture is thickened (about 15 minutes).
Preheat oven to 400 degrees.
While the beef mixture is simmering, prepare the potatoes according to your preference. Add the Parmesan and sharp cheddar cheeses. Spoon into a gallon-sized heavy-duty Ziploc bag and set aside.
When the beef mixture is done simmering, season to taste and then ladle the beef mixture into a 9x13 baking dish. Cut the corner off the Ziploc bag and pipe onto the beef mixture. Place in oven for 15 minutes and bake until lightly browned on top. Serves 6.
Freezer Meal Instructions:
After beef and vegetable mixture is cooked, cool and ladle into freezer-safe baggies. After cheeses are added to mashed potatoes, cool, & spoon potatoes into a freezer-safe baggie. Lay flat to freeze.
Freezer Meal Label:
Thaw. Preheat oven to 375. Place beef mixture into bottom of 9x13 pan. Without opening bag, mix mashed potatoes. If they appear a little watery, add a little sour cream to thicken. Cut the corner off the freezer bag and pipe onto the beef mixture. Place in oven for 45-60 minutes and bake until lightly bubbly & lightly browned on top.
Monday, April 9, 2012
Chicken Parmesan Freezer Meal Recipe
Chicken Parmesan Freezer Meal
Ingredients:
3-4 chicken breasts
2 cups flour
2 eggs
splash of milk
2 cups bread crumbs
1 cup Parmesan cheese
1 tsp Italian seasoning (omit if using seasoned bread crumbs)
salt & pepper
1 cup mozzarella cheese
1 jar favorite spaghetti sauce
Directions:
Prepare an assembly line with three bowls. Put flour in the first bowl; eggs & milk in the second; and bread crumbs, cheese, & Italian seasoning (combined) in the third. Season chicken breasts with salt & pepper. Place chicken in flour bowl and coat both sides, then dip in egg mixture bowl, followed by bread crumbs and cheese bowl mixture. Repeat with each breast. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min. If frozen, cook at 400 for 1 1/2 hours.
Freezer Meal Directions:
After coating chicken breasts in the 3 bowls, wrap each individual breast with plastic wrap and place in a labeled, freezer-safe baggie.
Freezer Meal Label:
2 options:
1. Thaw. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min.
2. If frozen, cook at 400 for 1 1/2 hours.
Ingredients:
3-4 chicken breasts
2 cups flour
2 eggs
splash of milk
2 cups bread crumbs
1 cup Parmesan cheese
1 tsp Italian seasoning (omit if using seasoned bread crumbs)
salt & pepper
1 cup mozzarella cheese
1 jar favorite spaghetti sauce
Directions:
Prepare an assembly line with three bowls. Put flour in the first bowl; eggs & milk in the second; and bread crumbs, cheese, & Italian seasoning (combined) in the third. Season chicken breasts with salt & pepper. Place chicken in flour bowl and coat both sides, then dip in egg mixture bowl, followed by bread crumbs and cheese bowl mixture. Repeat with each breast. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min. If frozen, cook at 400 for 1 1/2 hours.
Freezer Meal Directions:
After coating chicken breasts in the 3 bowls, wrap each individual breast with plastic wrap and place in a labeled, freezer-safe baggie.
Freezer Meal Label:
2 options:
1. Thaw. Put spaghetti sauce in casserole dish leaving about 1/4 in jar. Place chicken on top and pour remaining sauce on top of each breast, followed by mozzarella cheese. Cook at 400 degrees, covered, for 35 min. Take foil off and cook for 10 more min.
2. If frozen, cook at 400 for 1 1/2 hours.
Monday, November 14, 2011
Sausage Hash Freezer Meal Recipe
Sausage Hash
Alyson
Ingredients:
1 lb ground sausage
1 cup shredded carrots
3 cups frozen potatoes with onion and bell peppers
1 cup shredded mozzarella cheese
Directions:
To Freeze: Cook sausage thoroughly in pan. Add carrots and cook for 5 more minutes. Place mixture in gallon-sized freezer-safe bag. Place potatoes and cheese in 2 separate bags and place in gallon-sized bag. (Be sure the meat is completely cool before you put cheese next to it, otherwise it will melt into a blob.)
To prepare after freezing: Thaw meat mixture in fridge overnight or pull out early in the day. Heat frozen potatoes in pan with a little hot oil, and then add meat to pan. Simmer for 20 minutes. Add salt and pepper to taste. Sprinkle with cheese. Let melt and serve.
Alyson
Ingredients:
1 lb ground sausage
1 cup shredded carrots
3 cups frozen potatoes with onion and bell peppers
1 cup shredded mozzarella cheese
Directions:
To Freeze: Cook sausage thoroughly in pan. Add carrots and cook for 5 more minutes. Place mixture in gallon-sized freezer-safe bag. Place potatoes and cheese in 2 separate bags and place in gallon-sized bag. (Be sure the meat is completely cool before you put cheese next to it, otherwise it will melt into a blob.)
To prepare after freezing: Thaw meat mixture in fridge overnight or pull out early in the day. Heat frozen potatoes in pan with a little hot oil, and then add meat to pan. Simmer for 20 minutes. Add salt and pepper to taste. Sprinkle with cheese. Let melt and serve.
Sunday, October 9, 2011
Baked Manicotti Freezer Meal Recipe
Baked Manicotti
Alyson
Ingredients:
2 cups marinara sauce, divided
1 egg, lightly beaten
1 (15 oz) tub part-skim Ricotta cheese
1 1/2 cups grated Parmesan cheese
1/4 cup pesto
12 manicotti shells, cooked and rinsed in cold water
Directions:
Spread 3/4 cup marinara sauce on bottom of a 9X13 baking dish. Mix egg, cheeses, and pesto until well blended. Spoon cheese mix into large resealable plastic bag. Using scissors, cut a small hole in one corner of the bottom of the bag. Fill manicotti shells, one at a time, squeezing cheese mix into both sides of each shell. Place manicotti over sauce in baking dish. Pour remaining 1 1/4 cup marinara sauce over manicotti. Cover with foil. Bake at 350 degrees for 40 min or until heated through.
***FREEZER INSTRUCTIONS***: After covering with foil, place in freezer.
***TO COOK FROM FROZEN***: Frozen, bake covered at 375 degrees for 90 min or until heated through. Thawed, bake covered at 375 degrees for 50 min or until heated through.
Alyson
Ingredients:
2 cups marinara sauce, divided
1 egg, lightly beaten
1 (15 oz) tub part-skim Ricotta cheese
1 1/2 cups grated Parmesan cheese
1/4 cup pesto
12 manicotti shells, cooked and rinsed in cold water
Directions:
Spread 3/4 cup marinara sauce on bottom of a 9X13 baking dish. Mix egg, cheeses, and pesto until well blended. Spoon cheese mix into large resealable plastic bag. Using scissors, cut a small hole in one corner of the bottom of the bag. Fill manicotti shells, one at a time, squeezing cheese mix into both sides of each shell. Place manicotti over sauce in baking dish. Pour remaining 1 1/4 cup marinara sauce over manicotti. Cover with foil. Bake at 350 degrees for 40 min or until heated through.
***FREEZER INSTRUCTIONS***: After covering with foil, place in freezer.
***TO COOK FROM FROZEN***: Frozen, bake covered at 375 degrees for 90 min or until heated through. Thawed, bake covered at 375 degrees for 50 min or until heated through.
Tuesday, September 27, 2011
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.
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