Sweet & Sour Chicken

Sweet & Sour Chicken (The quantity listed is for one family’s serving so multiply it for however many you’d like. We made 4!)

8 ounce Catalina Dressing

1 envelopes of MSG-free Onion Soup Mix

1 cans of whole cranberries

4 chicken pieces

Dump in freezer bag and mix.

On serving day, thaw completely. Bake at 400 for 25-30 minutes. Serve over rice. OR grill OR throw in crockpot! 

We preferred the flavor and consistency of this meal when we baked it instead of crockpot. I wouldn't say this was our favorite, but not bad for such an easy recipe.

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 See more at: http://joelandkitty.com/4o-freezer-meals-in-about-4-hours/

Stuffed Shells

Stuffed Shells

6 – 15oz ricotta (I bought mine at Sams and ended up using 3 Lg. containers for 10 pans of shells)

4-6 cups mozzarella shredded (about 1 lg. sam's size bag)

2 cups Parmesan

Italian seasonings (just mix a bunch of stuff till it tastes right)

4 eggs

Mix above together

2 – 12 oz Jumbo Shells – cook al dente (be careful not to stack too many on top of each other when draining and stuffing, I made that mistake and the ones on the bottom were completely mushed.

Favorite Tomato Sauce - I made mine using a #10 can of crushed tomatoes from Sams (added chopped onion, garlic, and seasonings and cooked down for approx 30 mins on low. I think I added an extra couple cans of crushed tomatoes cause one can wasn't enough)

Stuff cheese into shells

Thin layer of tomato sauce on bottom of tins

Layer shells – then top with more sauce (I added meat to top layer of sauce)

Then layer parmesan cheese

This made 6 tins with 14 stuffed shells in each!

Day of Cooking: Defrost and cook at 350 for 30 minutes–or cook frozen for ~an hour

- See more at: http://joelandkitty.com/4o-freezer-meals-in-about-4-hours/

Fajita Style Enchiladas

Beef Fajita-Style Enchiladas

Veggies:

1 onion, chopped (I used a red onion)

1 red pepper, chopped

1 green pepper, chopped

1 orange or yellow pepper, chopper

Saute the onion in a little olive oil and a dash of salt. When almost soft, toss in the peppers and saute until they are cooked to your liking. Remove from pan.

Cook on stove top:

1 lb. ground beef until done, drain fat. Add:

1/4 cup taco seasoning (use less if your family doesn't like spice. We like a little kick but nothig that burns.)

2/3 cup water

1 can black beans, drained

Let simmer until water is absorbed ( a few minutes), add the veggie mixture back to the pan.

Spray an 11 x 14 pan with non-stick cooking spray. Place a healthy amount of the beef mixture inside a flour tortilla, add a handful of shredded Monterrey jack cheese and roll up. Place overlapping sides on the bottom of the pan and continue the process until you have rolled all the mixture and cheese into the tortillas (mine made 15 enchiladas, squished tightly together in the pan, yours may make more or less. You may need two pans but will still have enough sauce).

Sauce:

Whisk together the following:

1 can of red enchilada sauce (I like La Parilla)

1 can of cream of mushroom soup, healthy request variety and

3/4 cup of milk

Pour the sauce mixture over the top of the enchiladas and sprinkle the top with cheese. Cook at 350 degrees for 30-40 minutes. Watch the top to make sure it doesn't burn. If it starts to look too brown, put foil over the top until finished cooking. If you make them the day before or earlier in the day a refrigerate them, you may need to cook the full 40 minutes. They also freeze really well. They did take longer than expected to bake when they weren't thawed. I'd say an 1-1 1/2 hours if they are completely frozen.

Serve over shredded lettuce and top with sliced avocado and sour cream. Enjoy!!