Archives for category: cheddar

Crock Pot Black Bean Enchiladas Recipe - easy and delicious slow cooker meal

Slow-Cooker Cheesy Black Bean Enchiladas Recipe

  • 1/2 onion, diced
  • 1 can (16 oz.) black beans, drained and rinsed
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. kosher salt
  • 3 c. of your favorite shredded cheese (Monterey jack, colby, cheddar, etc.)
  • 2 jars (approx. 16 oz. each) salsa
  • 1 package corn tortillas, warmed according to instructions on pkg.
  • 1 lb ground meat (beef, turkey, or chicken), browned and drained
  • optional toppings: sliced olives, sour cream, salsa, guacamole, jalapenos, etc.

In a medium bowl, mix together the filling: onion, beans, spices, meat, and approx. 1/2 to 1 c. of the cheese.

Spread approximately 1 c. of salsa over the bottom of slow cooker, enough to evenly coat the bottom with a thin layer.

Fill each of the tortillas with about 1/3 c. of filling, roll tightly, and pack seam-side down into the bottom of the slow cooker.

Spread another cup of salsa over the top and sprinkle with more (but not all) of the remaining cheese. Continue rolling the remaining tortillas with the remaining filling to make one more layer; sprinkle any leftover filling on top. Finish by pouring another cup of salsa over the top of the enchiladas.

Reserve the last part of the cheese to add later.

Cover slow cooker with lid and cook on HIGH for 2 to 4 hours. For the final 15 min. of cooking, sprinkle remaining cheese over the top, re-cover, and finish cooking.

Serve enchiladas with optional toppings.

recipe adapted from thekitchn.com

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

Delicious chicken chimichangas – baked not fried! I used a slow cooker 3-ingredient fiesta chicken for the filling, stuffed with delicious guacamole, and refried beans.

Chicken Chimichangas - awesome slow cooker chicken plus your fave fillings and toppings. Oven baked, not fried.

WHAT YOU NEED:

  • 1 lb. uncooked skinless boneless chicken breasts
  • 1 can cheddar cheese soup (don’t add water)
  • 1 16-oz jar salsa
  • 6 flour tortillas (fajita size)
  • ½ c refried beans
  • 1 c guacamole
  • 1 c shredded cheese (cheddar, monterey, jack cheese, etc.)
  • oil or cooking spray
  • optional toppings: additional guacamole, salsa, sour cream, olives, lettuce, jalapenos, green onions, cilantro, lime zest, lime wedges

WHAT YOU DO:

  • In slow cooker, add the soup, salsa, and chicken. Cook 3-4 hours on LOW (or 2-3 hours on HIGH), or until throroughly cooked. After chicken is done, using 2 forks, shred into small pieces.
  • Preheat oven to 425, and spray a baking sheet with non-stick cooking spray, or cover with a thin layer of oil.
  • While oven is heating, lay tortillas out on a flat surface. Spread refried beans in the middle of each.
  • Spread guacamole on top of the beans. Add chicken, then shredded cheese.
  • Roll into a burrito shape, and place on baking sheet. Spray the tops with cooking spray, or brush a tiny amount of oil on each.
  • Bake for 15-20 minutes or until the tortillas brown and are crispy.
  • Add optional toppings, and serve.

Oven Baked Chicken Chimichanga - slow cooker chicken plus your favorite fillings and toppings. So delicious. This recipe is a keeper for sure.

recipe adapted from lecremedelacrumb.com

Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas.

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.

Skinny Reuben Panini - lightened up with turkey, fat free cheese, and dill mustard instead of dressing.

Roasted Chickpeas - just 5 ingredients but tons of flavor. Perfect for a low fat healthy snack.

Whole Wheat Pasta Tossed with Veggies - the 'no recipe' recipe!

Gotta love Crock Pot recipes! Here’s one for CHEESY BACON HASHBROWNS. It’s basically the best. EVER. You just mix everything in your slow cooker and let it do its thing.

Crock Pot Cheesy Bacon HashbrownsWHAT YOU NEED:

  • 1 pkg, partially thawed, frozen shredded hashbrowns (usually they come in bags of approx. 1 lbs. or 2-ish lbs.)
  • 16 oz sour cream
  • 1 can cream of chicken soup (don’t add water)
  • 8 oz shredded sharp cheddar cheese + extra if you want any for a topping
  • 1/4 c milk
  • 1/2 white onion, chopped
  • 1/2 stick butter, softened
  • 1/8 tsp garlic salt
  • 3 oz cooked bacon bits + extra if you want any for a topping

WHAT YOU DO:

Spray slow cooker with non-stick cooking spray, or line with a crock pot liner. After making this for Thanksgiving yesterday, I would recommend splurging on the liner. We sprayed the crock pot with Pam but still ended up with a crusty mess. 😉

Add all ingredients to the slow cooker, then mix everything together.

Cover and cook on HIGH for 3 hours, stirring occasionally. Optional: before serving sprinkle with additional cheese and/or bacon bits.

recipe adapted from thefrugalgirls

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

Here’s yet another freezer meal I tried: Cheesy Chicken Enchiladas. I froze both batches, but you could always prepare one right away, and freeze the extra! I used red sauce in the mixture of both, then topped one with green sauce, and the other with red. Because those are the 4 cans of sauce we had in the pantry. 😉

Cheesy Chicken Enchiladas - freezer friendly - make 2 batches and freeze the extra. Use green or red enchilada sauce (or 1 of each!)

recipe adapted from happymoneysaver.com

CHEESY CHICKEN ENCHILADAS (makes 2 batches)

WHAT YOU NEED:

  • 2 lbs boneless chicken breasts – uncooked
  • 1 large onion, diced
  • 6 c. shredded cheese (I used a mixture of of marble cheddar & Mexican style)
  • 20 flour tortillas
  • 4 cans enchilada sauce (red and/or green – I used 2 red for the mixture, and 1 red on top of one, and 1 green on top of the other ’cause that’s what was in our pantry) or homemade enchilada sauce
  • 1 can black beans, drained and rinsed
  • 1 7-oz can chopped green chiles, drained
  • Optional toppings/sides: sour cream, olives, salsa, lettuce, beans, rice

WHAT YOU DO:

If preparing right away…

  • Preheat oven to 350F.
  • Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
  • In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
  • With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
  • Pour one can of enchilada sauce over the top of each batch.
  • Bake 25-30 mins, until melted and bubbly. Add optional toppings/sides.

If freezing…

  • Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
  • In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
  • With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
  • Pour one can of enchilada sauce over the top of each batch.
  • Cover with heavy duty foil and label with a permanent marker. Wrap in plastic wrap (I put them in jumbo 2.5 gallon zipper bags). Store in freezer.
  • To prepare, bake from frozen, at 400F for 45-60 mins, until melted and bubbly. Add optional toppings/sides.

Cheesy Chicken Enchiladas - make 2 and freeze the extra.

From freezer to oven - CHEESY CHICKEN ENCHILADAS

Want to use homemade enchilada sauce instead? Try this:

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!

 

Cheesy Pork Chops and Potatoes

Our daughter loves helping find potatoes as I dig them up from our garden (and picking out worms from the dirt to keep in a container for close observation of their “wormy party” as we work, ha).

Here’s a freezer recipe I made with some of our garden veggies: Cheesy Pork Chops & Potatoes. It has only 5 ingredients but has a great cheesy, potato-y flavor. It’s one of my favorites! I served these with a side of cilantro-lime rice (another one of my freezer-friendly favorites).

Cheesy Pork Chops and Potatoes - includes freezer instructions - make 2 and freeze the extra. Only 5 ingredients but SO tender and delicious.

recipe adapted from thismomsheart.com

WHAT YOU NEED:

  • 5 pork chops (more if you use thin sliced chops)
  • 2 potatoes, thinly sliced
  • 1 can cheddar cheese soup
  • 1 c. milk
  • 1 c. chopped onion
  • salt and pepper

WHAT YOU DO:

If freezing – in a gallon-size freezer bag, mix cheddar cheese soup and milk. Add onion and potato. Season both sides of pork chops with salt and pepper then place in the bag. Label with a permanent marker and store in the freezer. To prepare, thaw overnight in the fridge. Pour into a 9×13 casserole dish and bake at 400F for 45-60 mins (or until potatoes are soft) and chops are cooked through.

If preparing right away – in a small mixing bowl, mix cheese soup and milk. Add onion. Season both sides of pork chops with salt and pepper, then place in a 9×13 baking dish. Pour approximately 1/3 of the cheese mixture on the pork chops. Then layer potato slices on top, and pour the remaining sauce on top. Bake at 400F for 45-60 mins (or until potatoes are soft) and chops are cooked through.

Optional: Serve with a side of cilantro-lime rice (also freezer friendly!)

As you can tell from this blog, I looove me some freezer meals. Our basement freezer was almost empty (gasp!) so I made 10 freezer-friendly recipes to stash away for our weekend meals. It took A LOT of time, but I figured it was worth it since I could buy everything at once, make a big mess in the kitchen at once, and then not have to worry about weekend meals for a long time.

Don’t have a lot of room in your freezer? You could always give some of these to families with a new baby, someone who’s having surgery, or even invite some friends over for a prep party. Split up the ingredients so everyone buys what you need, then make a day of making all the recipes (optional: add some wine to your shopping list! 🙂 )

 

shop once make 10 freezer recipes: includes a giant list of all the supplies and ingredients you need. Makes 2 lasagnas, 2 fiesta chicken, 3 brats & kraut casseroles, buffalo ranch chicken, 15 individ burritos, cheesy ranch pork chops, 3 chicken taco soup, 5 loaded baked potato soup, 3 chili, and 2 meatloaves.

Here are the 10 recipes I made (and qty of batches I ended up with):

Creamy Onion Lasagna (2)

Fiesta Chicken (2)

Turkey Bratwurst & Sauerkraut Casserole (3)

Buffalo Ranch Chicken (1)

Individual Cheesy Bean & Turkey Burritos (15)

Cheesy Ranch Pork Chops (1)

Chicken Taco Soup (3)

Loaded Baked Potato Soup (5)

Best Ever “No Recipe” Recipe Chili (3)

Mother-in-Law’s Famous Meatloaf (2)

And here’s the ginormous list of ingredients and supplies I needed.

First I stopped at the dollar store and stocked up on freezer bags, foil pans for the casseroles, spices like chili powder, and a few canned veggies like corn, beans, and tomatoes. Then I went to the grocery store to finish up the rest of my shopping list.

10 Freezer Meal Shopping List

  • Servings: -
  • Difficulty: -
  • Print

DAIRY
16 oz cottage cheese
16 oz French onion dip
3 packages of cream cheese
6 c. shredded cheddar cheese
4 c. shredded Swiss cheese
4 c. shredded mozzarella cheese
1 1/3 c. milk
1 1/2 c. cream
2 sticks butter
6 eggs
SPICES/SEASONING
Kosher salt
chili powder
garlic powder
1 packet taco seasoning
2 envelopes dry Ranch dressing mix
cornstarch, if needed, to thicken soup

 

PRODUCE
minced garlic in a jar
4 cloves garlic (or just used minced jar)
2 onions
1 bunch green onions
7 large potatoes

 

MEATS
1 lb. ground turkey
2 lbs ground beef
5 turkey bratwursts
4-6 pork chops
approx 4-6 lbs. chicken breasts

 

BOXED PASTA
4 c. uncooked penne pasta
2 pkg no-boil lasagna noodles

 

CANNED GOODS
2 large jars (45 oz each) pasta sauce
1 can corn
1 can diced tomatoes
4 or 5 cans of tomatoes for chili (various types: stewed, diced, chopped, Italian-style, etc)
2 cans black beans
1 can pinto beans
1 can refried beans
3 or 4 cans of beans for chili (variety of black beans, kidney beans, chili beans, red beans, etc)
1 can enchilada sauce
1 can green enchilada sauce
16 oz sauerkraut, drained
1 can (10-12 oz) chicken breast
2 jars (approx 16 oz ea) of salsa

 

SOUPS
2 cans condensed cream of mushroom soup
4 cans Cheddar Cheese soup
1 can cream of chicken soup
11 c. chicken broth (or bouillon cubes to make broth)
2 envelopes onion soup mix

 

FOR STORING/FREEZING/LABELING
permanent marker
two 9×13 foil pans
three 8-in square foil pans
freezer-safe soup containers (I used 11 alltogether)
paper towels (I used 15 individual paper towels to wrap burritos),
roll of heavy duty foil
pop-up foil wrappers (for individual burritos) OR just use roll of heavy duty foil
gallon freezer bags (I used 20 alltogether)
jumbo 2.5 gal storage bags (I used 3 alltogether)

 

CONDIMENTS
2 Tbs. spicy brown mustard
2 Tbs. yellow mustard
12 oz bottle Frank’s Red Hot Buffalo Wing sauce
1/2 c. ketchup

 

MISC
16 crushed saltines
15-20 flour tortillas (8-inch)
slow cooker liners

 

OPTIONAL IDEAS… for when you eat the recipes, so I wait to buy these (or get the non-perishables now and the fresh items later):
Individual burrito toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes
For chili: bread bowls, toppings such as sour cream, crackers, shredded cheese, Fritos/corn chips
For loaded baked potato soup: bread bowls, toppings such as bacon bits, sour cream, crackers, shredded cheese, chives
For buffalo chicken sandwiches: buns, toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese. For buffalo chicken salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese.
Toppings for chicken taco soup: shredded cheese, tortilla chips, hot sauce, sour cream, avocado

recipebookandmore.wordpress.com

 

I split the preparations into two groups. The first day I made:

The second day I made:

 

Shop once, make tons of awesome freezer meals. Great variety of lasagna, soups, individual burritos, casseroles, chicken, pork chops, and more.

Have any questions, comments, or suggestions? Feel free to let me know! This was a big project and I’m sure I left out something or need to tweak some instructions, etc! 🙂

Want more freezer inspiration? Here are some other make-ahead recipes:

Individual Spinach Lasagna Roll-Ups

Braided Pepperoni Pizza

Cilantro-Lime Rice

Lemon Pepper Chicken

Greek Marinated Chicken

Ceddar Ranch Chicken

Ranch Parmesan Chicken

Crock Pot Garlic Ranch Chicken

Crock Pot Chicken Teriyaki

Kickin’ Buffalo Lime Chicken

Crock Pot Citrus Chicken

Crock Pot Garlicky Goodness Honey Mustard Chicken

Cream Cheese Banana Nut Bread

Chocolate Zucchini Bread

French Onion Crusted Pork Chops

Cheesy Pork Chops and Potatoes

3-Ingredient Slow Cooker Ranch Pork Chops

3-Ingredient Cheesy Ranch Pork Chops

Part of my SHOP ONCE, MAKE 10 FREEZER RECIPES project.

Here’s a recipe I used to make some individual-serving burritos. They are great to heat up just one or two at a time. Just heat from frozen in the microwave, and add your favorite toppings!

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

Cheesy Bean and Turkey Burritos

adapted from tasteofhome.com

WHAT YOU NEED:

  • 1 lb. ground turkey
  • 1 can enchilada sauce – here’s a recipe for homemade sauce
  • 1 can refried beans
  • 1 c. black beans, strained and rinsed
  • 1/4 c. water
  • 3 green onions, chopped
  • 4 1/2 Tbs. chili powder
  • 1 1/2 tsp. garlic powder
  • 3/4 tsp. Kosher salt
  • 4 c. shredded cheddar cheese
  • 15-20 flour tortillas (8-inch)
  • Optional toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes, etc.
  • For freezing: 15-20 paper towels (1 for each burrito), foil (I used a pop-up foil wrapper for each burrito), storage bags

WHAT YOU DO:

In a large skillet, brown the turkey over medium heat until cooked; drain.

Transfer turkey to a large pot, then mix in enchilada sauce, refried beans, black beans, water, onions, chili powder, garlic powder, salt, and cheese. Heat on med-high, until cheese melts then simmer for 20 mins.

Spoon the mixture on to tortilla shells, then roll into burrito shapes. Wrap each burrito in a paper towel, then in foil. Place in a zipper bag (I used a jumbo 2.5 gallon bag, which held all 15 burritos) and label with a permanent marker. Store in freezer.

To reheat, remove burrito(s) from freezer and remove foil. Heat in paper towel in microwave for 2-3 mins.

Makes 15-20 servings.

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

 

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave - from frozen!

Cheesy Bean and Turkey Burritos recipe - make then wrap individually so you can freeze. Then heat up 1 (or all) at a time in the microwave.

 

Cheesy Bean & Turkey Burritos - make a giant batch and freeze individually. Re-heat however many you want in the microwave from frozen.

Homemade Tortillas - just 4 ingredients you probably already have. Great for tacos, burritos, quesadillas, and more! Want to make your own tortillas? Here’s an awesome recipe!

 

 

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!

 

fresh homemade salsa Fresh homemade salsa recipe

We had an impromptu taco night, so I thawed some frozen ground beef and tried out a homemade tortilla recipe. It was fun to roll out the dough and the tortillas tasted great! You could also use the tortillas for quesadillas, burritos, gorditas, or even just to dip in salsa.

Here’s what we ended up with…

Homemade Tortillas - just 4 ingredients you probably already have. Great for tacos, burritos, quesadillas, and more!

WHAT YOU NEED:

  • 2 1/4 c. all-purpose flour + more for rolling surface
  • 1/2 Tbsp. baking powder
  • 1 Tbsp. salt
  • 3/4 c. vegetable oil
  • 3/4 c. warm water

WHAT YOU DO:

  • In a mixing bowl, combine flour, oil, baking powder, and salt.
  • Form dry ingredients into a mountain and make a hole (“volcano”).
  • Pour water and oil in the hole and mix.
  • When dough is firm, gently knead on a flat surface.
  • Break off golf ball sized pieces, and roll into balls.
  • Place dough balls on a floured baking sheet.
  • Cover with a damp paper towel and let sit for 30 mins.
  • Place dough balls on a floured surface and roll out into 6-inch flat circles.
  • Cook on a skillet at medium heat (no oil or cooking spray needed) for approximately 1 min per side (watch for bubbles, sort of like pancakes).

Makes approximately 12-14 tortillas

recipe adapted from hirethestache.com

I can’t wait to make homemade tortillas again and I’m going to serve them in these taco trucks” that I just ordered. Aren’t they cute?!? 🙂 For now we used some fast food tacos…

taco trucks!

 

Homemade Tortillas - just 4 easy ingredients you probably already have. Mix, roll flat, then heat in a skillet for 1 minute on ea side.

 

Homemade Tortillas - just 4 simple ingredients you probably already have. Just mix, roll out, and heat in a skillet for 1 minute on ea side.

 

Homemade Flour Tortillas - just 4 easy ingredients you probably already have. Mix, roll out, and heat for 1 minute on ea side.

 

Homemade Flour Tortillas - so easy you probably already have the 4 ingredients. Awesome for tacos, burritos, gorditas, and quesadillas!

 

Easy Homemade Flour Tortillas - just 4 ingredients that you probably already have. Awesome for tacos, burritos, quesadillas, and gorditas.