Breakfast Burritos

These were surprisingly good and super easy to just microwave for a minute or so.

Breakfast Burritos

Makes 4 burritos

4 large Tortillas

1/3 lb sausage, cooked and drained

6 eggs, scrambled with salt and pepper to taste

1 cups shredded cheese

Warm tortillas in the microwave to soften. Fill each tortilla with some sausage, eggs, and cheese. Wrap into a burrito and then wrap in foil. Put foil wrapped burritos into a ziploc bag and freeze. Thaw and bake at 350 for 10-15 minutes or until cheese is melted and they are heated through, rotating halfway through baking time.

Stuffed bell peppers

These worked well. I personally would rather not have pre boiled them, but they were still good.

Stuffed Green Peppers

4 large green peppers

3/4 lb ground beef

2 T chopped onion

1 t salt

1/8 t garlic salt

2 cups cooked rice

1 cup Salsa

2 cups Grated cheddar cheese

De-seed peppers and boil 5 minutes. Cook ground beef and onion. Stir in salt, garlic, rice and salsa. Stuff the peppers and put in a baking dish. Top with cheese.

Cover and bake 350* for 45 min.

Bake uncovered 15 minutes longer.

Ham & Cheese Rolls

This would be good with pretty much any filling.

Ham & Cheese Rolls (4 servings)

Take 1 piece of dough and roll it into a circle (we used some frozen roll dough, placed in the fridge overnight so they had thawed but not risen) Put one 1 oz cheese (about 1 cup shredded) and 1/4 cup chopped ham in middle. Fold over the dough and seal. Spray a piece of foil with non stick spray. Wrap roll in foil, then put in gallon size zip top bag. Freeze.

Unwrap. Place on cookie sheet and bake 30 minutes or until golden brown.

Zesty Slow Cooker BBQ Chicken

Everyone has raved about this. I haven't tried it, but it has turned out really well for everyone else.

ZESTY SLOW COOKER BBQ CHICKEN

3 lbs Boneless Skinless Chicken Breast Halves

1 - 18 oz Mesquite BBQ Sauce

1/2 cup Zesty Italian Salad Dressing

1/4 cup Brown Sugar

2 TBS Worcestershire Sauce

Combine BBQ Sauce, Italian dressing, brown sugar, and Worcestershire in a gallon size bag. Mix in bag. Add chicken. Freeze.

Thaw, place in slow cooker and cook for 6-8 hours on low. Use fork to shred chicken, and serve on buns. 

Green Chili Chicken Enchiladas

I suspect that just about any enchilada recipe would freeze well, but this is the recipe we tried. I have made this recipe several times fresh, and it is tasty.

Green Chili Chicken Enchiladas

2 Chicken Breasts, cooked & shredded

1 15 oz cans green chili enchilada sauce

1/2 can diced green chilies

8 small flour tortillas

1 c shredded cheese

4 oz cream cheese

Pour 1/4 can enchilada sauce into a 9x13 pan.  Save 1/4  can for the top, add other 1/2 can into the chicken.  Add the cream cheese and chilies & heat until the cream cheese is melted.  Spoon into enchiladas with a handful of cheese.  Pour the rest of the enchilada sauce on top.  Sprinkle cheese on top and freeze.

Bake from frozen, covered for 30 min, uncovered for 20-30 minutes @ 350*.