Make and Freeze Recipes: Great Foods You Can Cook, Freeze, and Use Quickly and Easily (Eat Better For Less Guides) Read Online Free PDF Page B

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CHICKEN BURRITOS
     
     
3 boneless chicken breasts
     
16 ounces of homemade salsa (see recipe above)
     
14 ounces of black beans, kidney beans, red beans or pink beans (or
    a mix of these)
     
1 tablespoon olive oil
     
1 dash chili powder
     
1 (8 oz) pkg shredded taco cheese
     
1 (8 count) pkg burrito-sized tortillas
     
Wax paper
     
Freezer bags
     
     
Place the chicken breasts in a large sauce pan.
     
Cover with the salsa.
     
Add just enough water to cover the chicken.
     
Place over medium high heat.
     
Bring to a boil.
     
Reduce heat to low and simmer 15 minutes.
     
The chicken should be white all the way through when done.
     
Remove the chicken from the pot and cool until easily touched.
     
Shred the chicken with a knife and fork or pair of forks.
     
Return the shredded chicken to the pot.
     
Bring back to a boil to reduce the liquid of the mixture so that is
    looks less watery.
     
When mixture becomes as thick as you like, remove it from the heat.
     
Mix the beans together and then mash at least part of them with the
    olive oil.
     
Add the chili powder to the beans and mix well. Mix the mashed beans
    with any whole beans.
     
Lay a tortilla flat on a piece of wax paper. Place 3 T of the bean
    mixture down the middle of the tortilla, slightly to one side.
     
Place 4 T of the chicken mixture on top of the beans.
     
Sprinkle with cheese.
     
Fold in the sides of the tortilla and roll from the end closest to
    the filling until completely closed. Tuck in the ends of the
    tortilla and any stray filling as you roll your way to the end of
    the burrito.
     
Continue until you used all the tortillas.
     
Wrap each burrito in the wax paper.
     
Place the burritos in a freezer bag.
     
Freeze for up to three months.
     
To cook, unwrap the burritos.
     
Place in the microwave for about 3 minutes or just until the burrito
    is beginning to thaw.
     
Preheat the oven to 350 degrees.
     
Lightly spray a cookie sheet with a non-stick cooking spray.
     
Lay the burritos on the cookie sheet.
     
Bake 12 minutes or until the burrito begins to brown. Cook to
    desired doneness. You can sprinkle a bit of shredded cheese on top
    in the last 4 minutes of cooking as well and let it melt.
     
     
Serve with rice, wedge potatoes, salsa, black beans on the side,
    sour cream, shredded lettuce, more shredded cheese, and any other
    items you enjoy with your Mexican meal.
     
     
Remember, if you are cooking your own beans from a dried state, be
    sure to follow the package instructions and cook them thoroughly to
    avoid gastric upset.
     

 
MEATY MEALS
     
     
Many people enjoy meat as part of their meals, so here are some
    meaty meal ideas for the family. If you are trying to eat lighter,
    you can substitute ground turkey for the beef in all of the recipes
    in this guide.
     

 
PEPPERONI PASTA BAKE
     
     
1 lb ground chuck
     
1 medium onion, chopped
     
1 small green pepper, chopped
     
8 ounces of mushrooms
     
32 ounces of tomato sauce (see recipe in the pantry
     section)
     
1 t Italian seasoning
     
1 lb spaghetti or linguine, broken into small pieces
     
3/4 C milk
     
2 eggs, slightly beaten
     
1 (5 oz) pkg sliced pepperoni
     
1 1/2 C shredded Cheddar cheese
     
2 C shredded Monterey Jack cheese
     
Freezer Wrap
     
     
Place a large pot of water on the stove over high heat. Bring to a
    rapid boil.
     
Boil the spaghetti as directed on the package.
     
Drain and rinse.
     
Place the ground chuck in a large skillet over medium high heat.
     
Add the onion, green pepper and mushrooms.
     
Cook until the meat is browned, being sure to crumble the meat so it
    is not in chunks.
     
Drain the meat in the pan carefully, removing an excess oil.
     
Add the pasta sauce, tomato sauce and Italian seasoning.
     
Stir until well combined.
     
Simmer for 15 minutes.
     
Place the eggs and milk in a large bowl and blend.
     
Place the spaghetti in the egg mixture and toss to cover.
     
Lightly spray a large