After a long morning of trying to figure out a way to budget this massive food trip... with no answers, I decided to finish what I started the day before!!
Last night I found 2 packs of 2 lb boneless skinless chicken thighs in the freezer, while looking for a sweet treat to make me feel better. I found some homemade Zucchini bread and that made me happy :)
So the thighs were put in a crockpot and covered with water on low over night. I removed them in the morning and put them in the fridge to cool (HAHA, dogs can't open the fridge :P).
So after lunch, the girls went down for naps, and I chopped chicken! then I mixed the 1/2 the chicken, 1/2 the cooked veggies, 1/2 a bag of broccoli, 1/2 bag of green beans... darn, no peas! (Oh well, hubby isn't a big fan, so we'll just go with it). Added some sauce until it was nice and creamy, then put it in 2 bags to freeze (these sat in my pie plate so I'm sure I have the right amount!!). Then I did it again with the rest of the chicken and veggies, adding sauce until it was creamy.
I finished with 4 bags of Chicken Pot Pie filling, and a 2 cup bag of Savory cream sauce! Guess I made too much :)
As I was getting the food out of the fridge, I saw the ground turkey that I had thawed the night before... but I already had a frozen lasagna in the oven (2 1/2 hour baking time) so I decided to go ahead and make last night's Enchilada Casserole and just freeze it for later.
So I did, and the original recipe is for a 9x13, but with my changes, it made 2 full 8x8s!!
That's 6 meals into the freezer :) and 2 are bonus, unplanned meals!
The Chicken pot Pie recipe is in Day 1.
But here's the recipe for the Enchilada Casserole - with my HM Enchilada Sauce & HM Taco seasoning recipes. (Orig casserole recipe thanks to Katie Rienke)
Homemade Taco seasoning:
1 TBLS each: chili powder, cornstarch
1 tsp minced garlic or 2 garlic cloves or 1/2 tsp garlic powder
1/2 a small onion or 1/2 tsp onion powder
1/4 tsp cayenne, crushed red pepper flakes, or 10 shakes of Red Hot
1/2 tsp each: oregano, paprika, black pepper
1 tsp salt
1 1/2 tsp ground cumin
I usually add the garlic and onion to the cooking meat, then after draining the fat I add the rest with about 3/4 cup of water and keep over med heat until it thickens, stirring regularly.
Homemade Enchilada sauce
1 28oz can of tomato puree
1 taco seasoning
1 TBLS cornstarch (yes, extra added to the taco seasoning)
Stir and heat until thickened.
Enchilada Casserole (makes about 1 9x13 or 2 8x8s)
1 lb ground beef
1 small onion, diced
1 taco seasoning
1 can or 2 cups corn
1 can or 2 cups HM black beans
1 enchilada sauce (28oz)
12 corn tortillas
12 oz shredded cheddar
While heating enchilada sauce. Cook ground beef with onion and taco seasoning, add corn and beans until warm, then mix in 1/2 the sauce.
Layer in baking dish: sauce, tortillas, 1/2 meat mix, little cheese, tortillas, 1/2 meat mix, little cheese, tortillas, rest of sauce, rest of cheese.
Bake 20 mins or until cheese melts (can freeze before baking, bake frozen 35-45 mins).
Serve with fresh tomatoes, lettuce, and sour cream or your favorite taco toppings.