A couple of years ago I got a bit smarter and started freezing meals! I don’t know why I had never thought of it before. Now, I often make a larger batch and plan to freeze some for a future meal. Today I’m making Chili; yesterday I made Chicken Enchilada Casserole.
Here are the recipes:
About 2 pounds ground beef
2 onions, chopped
5 celery stalks, chopped
1 bell pepper, chopped
6 cloves garlic, minced
2 t. chili powder
1 1/2 T. dried parsley flakes
salt and pepper
2 large cans kidney beans
1 large can chili beans
12 oz. can tomato paste
29 oz. can tomato sauce
1 large can diced tomatoes (I used my last ones that were frozen from my garden!)
Brown beef with onions and garlic; drain. Add all ingredients to a large crock-pot and cook on low for 6-8 hours. My mother-in-law discovered that the celery won’t cook as fast after the tomatoes are added, so you may want to wait until they’re done before added the 3 cans of tomato.
After it cools, I’ll fill up several large freezer baggies and lay them flat in the freezer for future meals!
Mexican Chicken Casserole
4 cups cooked chicken, shredded or chopped
2 T. fresh cilantro, snipped
1 can cream of chicken soup
1 8 oz. package Mexican-style cheese blend
1 cup sour cream
1 small can (4 oz.) chopped green chilies, undrained
1 t. chili powder
1/2 t. cumin
12 corn tortillas (6-inch), each cut into about 6 pieces
Mix together all ingredients, but only 1 cup of the cheese. Put into a square baking dish. Pour the rest of the cheese on top. Bake uncovered 350 degrees for 30 minutes.
I doubled the recipe and was able to divide this into 3 square baking dishes. I used disposable foil ones for the freezer, uncooked, and covered with foil.