by cindy on February 8, 2012
This weeks second freezer friendly dish is Beef Enchiladas. I will have to say that this is one of my favorite bulk cooking recipe. The recipe was given to me by one of my best friends a few years ago and has become a family favorite. Not only is this recipe freezer friendly it is also frugal. Oh, I almost forgot to mention it is so yummy. I hope you and your family enjoy it as much as we do.
Tara’s Beef Enchiladas Recipe
- 2 1/2 lb. ground beef
- 2/3 cup chopped onions
- 1 can condensed cream of mushroom soup (10 3/4 oz)
- 1 can condensed tomato soup (10 3/4 oz)
- 3 cans enchilada sauce (10 oz)
- 20 (8 inch) flour tortillas
- 2 1/2 cups shredded cheese + extra cheese for topping
Cook beef and onions in a large pot over medium heat until no longer pink. Drain meat. Combine both soups and enchilada sauce in bowl and mix well. Add 1 1/2 cups of sauce into beef mixture. Pour about 1 cup of sauce into 2 13-in x 9-in pans. Set extra sauce to the side for later.
Lay out room temperature flour tortillas divide meat mixture among the tortillas about a 1/4 cup each; top with 2 tablespoons of cheese. Roll each tortilla up tightly and place 10 enchiladas per pan seem side down. Top with reserved sauce.
Cover one pan with foil and bake at 350 degrees for 25 min. Uncover and top with cheese. Back an additional 5 minutes or until cheese is melted.
Cover and freeze remaining pan for up to 3 months. When ready to use thaw and bake as directed.
by cindy on February 7, 2012
This weeks easy bulk cooking recipe is adapted from one of my favorite freezer cooking books called Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family
. Enjoy!
Marinated Chops Recipe:
- 1 Boneless Pork Loin (6-8 lbs.) Tip: Have the butcher slice this for you into desired thickness. Many stores will run Boneless Pork Loin on sale for $1.99 a lb. or less.
- 1 Bottle of light beer (1 1/2 cups)
- 1/2 cup Ketchup
- 1/4 cup White Balsamic vinegar
- 1/4 cup packed Brown Sugar
- 1/4 cup Dijion mustard
- 2 tsp. minced garlic
- 1/2 tsp. Black pepper
- 2 – 4 gallon size freezer bags
Rinse and drain pork lion chops and divide into freezer bags in meal size portions. Mix beer, brown sugar, mustard, and ketchup until well blended. Divide marinade evenly into each of the freezer bags. Divide garlic and pepper evenly into each bag. Seal and freeze each bag.
When ready to cook thaw pork loin in the refrigerator. Grill chops outside until done. (160%)
Tip: During cold months I use my George Foreman Grill
.
by cindy on December 22, 2011
by cindy on December 20, 2011
Welcome to the first annual “HHC Holiday Cookie Recipe Swap”.
The recipe swap will be held once a week on Dec 6th, 13th, and 20th.
Here is my favorite cookie recipe:
My Secret Cream Cheese Cut-Out Cookies Recipe
I am excited to see lots of new and fun ideas and hope you are too.
by cindy on December 17, 2011
I wanted to share one of my favorite Holiday Appetizers. It is super easy to make and also very cheap if you but the ingredients while they are on sale. I spent less than $5 making the whole tray! 
- 2 pkgs (8 oz each) cream cheese
- 1 pkg (.4 oz) ranch salad dressing mix
- 1/2 cup minced sweet red pepper
- 1/2 cup minced celery
- 1/4 cup minced green onions
- 3 or 4 10″ flour tortillas
In a mixing bowl, blend cream cheese + dressing mix until smooth. Add red pepper, celery, and onions. Mix well. Spread about 3/4 cup on each flour tortilla. Roll up tightly. Wrap each tortilla in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2″ pieces and serve.
*Tip: I purchased the red pepper, celery, and green onions from the salad bar. The vegetables were already chopped and I was able to get just the amount I needed. Sometimes it is cheaper to do this rather than to buy big bags of the vegetables if you have no other plans to use what is left.
