New recipes: Two-timin’ Chicken pasta and Bean Burritos

A friend and I were talking recently about freezer cooking – possibly getting together and making/freezing several recipes. But really, I have no desire at this point in my life to spend a whole day cooking. But I have two recipes today that we have made and frozen several times and LOVE!

The first recipe came from a Birmingham Bargain Mom facebook post years ago ( I have NO idea who posted the recipe, but I love you sweet lady!) asking for your favorite 5 ingredient or less recipe 5 INGREDIENTS! woot woot! I makes a ton!! For a long time this was my go-to recipe when having a large group over for dinner. Then one night we decided to make it and freeze 1/2 to see how it turned out. Glory! It worked! So here is the recipe:

Two-timin’ Chicken Pasta

1 Jar Spaghetti Sauce
1 Jar Alfredo Sauce
1 box penne noodles
2-3 Chicken breast (cooked and cut bite-size) (I’ve used rotisserie chicken too!)
2 C Mozzarella cheese
1 handful Parmesan

{I know, I know there are six ingredients. She must have felt like a rebel. I never use the Parmesan. The first time I made this, I forgot to buy the Parmesan. So, we just added more mozzarella and it turned out great.}

Cook chicken then cut it up. Cook pasta and drain.

In a large bowl, mix together Spaghetti sauce and Alfredo Sauce. Stir in 2 C mozzarella cheese and chicken. Then mix in the pasta with the sauces.

Pour into casserole dishes and bake 30 minutes at 350. Then sprinkle with Parmesan cheese and broil until browned.

Let sit for about 10 minutes for sauce to thicken.

To freeze: I either use 3 of the square foil pans or 2 rectangle pans. I freeze before baking. When I want to cook it, I pull it out of the freezer either the night before or that morning letting it defrost. then cook as directed above.

** I usually make this for dinner and then freeze 1/2 -2/3 before baking. Cook once and have dinner for 2 or 3 nights!

My other favorite freezer recipe, Bean Burritos, is a pinterest find from Oven Love. Here is the recipe:

Bean Burrito:

1 1/2 cup rice (brown or white)
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 bag frozen corn kernels (10 ounces)
16 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterrey Jack cheese
Salsa and sour cream, optional
 
{The original recipe says you only need 8 flour tortillas. I have NEVER been able to use only 8. Every time I make these, I make a different about (I guess we all know mine are clearly not uniform sized) but I usually make 13-15)

Directions:

  1. Cook rice according to package. Set aside
  2. Heat oil in skillet. Add onions, garlic, jalapeno, cumin, salt and pepper. Cook until golden, about 10-12 minutes. Add tomato paste, cook stirring about 1 minute
  3. Add beans and 1 1/2 C water; bring to boil, reduce heat and simmer stirring occasionally until thickened, about 10-12 minutes. Add corn, cook until heated through about 2-3 minutes. Remove from heat.
  4. Heat tortillas according to package.
  5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. 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
  6. Serve immediately or wrap and freeze up to 3 months.

To reheat from frozen:
Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.

If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.

**We prefer to reheat using the microwave and oven – the burritos get a little crunchy. But when Chris takes these to work just the microwave works fine too.

Again, I usually make this for dinner and then freeze the rest for a quick lunch or dinner.

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pinned it. made it. loved it.

So I love pinterest. I spend WAY too much time on this site. However I tell myself it’s ok to spend so much time IF I actually make the recipes I pin. Then, it’s more like I spend all this time researching, right? Of course! So I thought I would share some of the recipes that we have tried and loved.

Also, I recently joined Weight Watchers. I mentioned that to several friends and I quickly learned 1/2 of the women at Highlands are also doing WW. (slight exaggeration, but only slight) So, I’ll try to share the PP for each recipe also. Keep in mind that whatever brand you use may change the points. Here is a breakfast recipe we have tried and loved. I’ll post more favorite recipes soon!

Breakfast Omelet

I originally pinned this from Six in the Suburbs however it doesn’t show up on their page anymore. So, I’ll share how I make these now.

Ingredients:
12 eggs
bacon
onion
bell pepper
spinach
-Anything you would put in your omelet
English Muffin

  1. Preheat oven to 350
  2. Grease muffin pan with butter cooking spray
  3. crack one egg in each muffin spot & use your fork to scramble
  4. Add other diced ingredients (spinach, onion, bell pepper, bacon)

You could also add cheese. The only reason I didn’t was to save points. Bake 15-20 minutes.
At this point you can wrap them up and put them in the freezer. When you want one, put the frozen egg in the microwave for about a minute. Throw your English muffin in the toaster and you have a quick, way better than McDonald’s Egg McMuffin.

**Before making these, I was pretty worried about the reheating a frozen egg. Sounds pretty sketchy, right? We have made these several times and they taste great.

6pp