Chicken Enchiladas

2 cups cooked chicken (shredded or diced)
1 small can diced green chilis
1 can black or red beans
1 can Cream of Chicken soup
1 cup sour cream
2 cups grated cheddar cheese
tortillas

Combine all the ingredients (excepts tortillas) and mix thoroughly.  Place a row of the mixture on one side of a tortilla and roll.  Place seam side down in a sprayed 9x13 or 8x8 pan.  Continue until all but a little bit of the mixture is left over.  Put the remaining filling on top of the enchiladas and then cover with a little extra grated cheese.

Bake at 350 degrees for approximately 45 minutes.  (Time depends on the size of your pan and how much filling you place in each tortilla.)

To bake from frozen:  Thaw in refrigerator and bake as above.

**These are the original directions.  I often tweak the ingredients depending on how much I have left of sour cream or if I have any beans, etc.  I like a little more Cream of Chicken soup so I usually put more of that in there and sometimes I also add a can of drained diced tomatoes.  

Erika's meatloaf

This is actually Mandi's recipe :)

1 lb hamburger
3/4 C evaporated milk
1 pkg lipton soup mix
1 egg
20 saltine crackers
Sauce:
1/2 C ketchup
6 T brown suger
2 T mustard

Bake at 350 for 1 hour.

Combine meatloaf ingredients and place in a greased loaf pan, poke a few holes throughout and cover with your sauce. Bake at 350 for an hour and you are set!

From frozen- thaw over night then put in pan, poke some holes for the sauce to seep into it and cover with sauce. Bake as directed.

Erika's Turkey Burgers

Monterey Jack Turkey Burgers

3/4 pounds ground turkey
2 tablespoons minced scallion
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon minced garlic
1/2 c. shredded Monterey Jack cheese

In large bowl, combine turkey, scallion, soy sauce, ketchup, and garlic, mix well. Add cheese; stir to mix well. Shape turkey mixture into 4 equal patties. Heat grill sprayed with nonstick cooking spray. Cook 5-6 minutes on each side, until browned and cooked through. Yummy on rolls with tomato, avocado and bacon.

From frozen: You can grill from frozen, just add some minutes to the cooking time.

Rolls: You can thaw these babies on the counter for an hour or so and then pop them in the oven for a few minutes or cut them in half and toast them on the grill.

Honey Dijon Glazed Ham

1 Center cut ham steak

1T honey
1T Dijon mustard
2 t fresh lemon juice
2 green onions, chopped
2 T. olive oil
1 t lukewarm water
1/2 t kosher salt
1/4 t. cayenne pepper

Glaze: Whisk honey, mustard, lemon juice, and green onions together in medium mixing bowl. In a steady stream, whisk in olive oil and lukewarm water. Sprinkle ham steak with salt and cayenne pepper and place in freezer bag. Pour glaze over ham and freeze, using freezer bag method.

Serving Day: Place ham steak on grill, basting occasionally with glaze, until steak is marked by grill and well warmed through. Pineapple slices may also be grilled before serving with ham. Ham can also be cut into chunks and threaded alternately on skewers with chunks of pineapple, then grilled. Eat over rice and enjoy!!

Balsamic Roasted Chicken Thighs

5 chicken thighs
1/2 cut olive oil
3 T Balsamic Vinegar
2 garlic cloves, pressed
1/2 tsp salt
1/4 t pepper

Cooking Day: mix ingredients together to make marinade and then pour over chicken in bag. Freeze in bag.

Serving Day: Thaw completely. Place chicken , skin side up in a baking pan. Roast uncovered at 350 degrees for 35-40 minutes. You can also grill if you prefer.

Enjoy!

Smoked Beef Brisket

To heat from frozen:  place in simmering water until warmed through (usually 15 minutes).  Serve with BBQ sauce or on its own.

Meat and Vegetable Sauce

1 small zucchini
1 small onion
3 cloves garlic
1 medium carrot
1 lb. mild Italian pork sausage
1 28 oz. can crushed tomatoes
1 can whole tomatoes
1 can diced tomatoes
1 can tomato sauce
1-2 T. Italian seasoning
crushed red pepper flakes (to taste)
salt and pepper (to taste)

In large frying pan, saute zucchini, onion, garlic and carrot in olive oil until tender.
In large stock pot, brown Italian sausage and then drain.
Return sausage to pot and add all the tomatoes EXCEPT diced tomatoes.
With an immersion blender, blend sausage and tomatoes until desired consistency.  (If you like really chunky meat sauce you can skip this step.)
Add diced tomatoes, sauteed vegetables and remainder of ingredients.
Taste for seasoning adjustment.
Simmer for an hour.

To cook from frozen:  Thaw package in refrigerator overnight.  Pour sauce into sauce pan to heat while you cook your noodles.  Cook noodles very al dente and add to sauce to soak up extra liquid.