Veggie Enchiladas Easy $8-9

Veggie Enchiladas

Yield: 12 enchiladas
Ingredients:
For the sauce:
1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
2 (8 oz.) cans tomato sauce
½-¾ cup water
Salt and pepper

For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. canola oil
1 medium onion, chopped
1 red or yellow bell pepper, seeded and chopped fine
1 (8 oz.) zucchini, halved lengthwise, seeded and chopped
3 cloves garlic, minced
1½ cups enchilada sauce (above), divided
1 cup finely crumbled queso fresco or feta cheese
½ cup minced fresh cilantro
¼ cup drained chopped canned green chiles
Salt and pepper

For assembly:
12 (6-inch) corn tortillas (i used flour because i thought they would freeze better)
1 cup shredded cheddar cheese
Lime wedges, for serving

Directions:
To make the enchilada sauce, heat the oil in a saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste. (This makes more sauce than you will need for the enchiladas. The extra can be frozen for later use or passed with the enchiladas for serving.)

Preheat the oven to 450˚ F. Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth. Set aside. Add the oil to a large skillet and heat over medium-high heat until shimmering. Add the onion and bell pepper and cook until slightly softened, 5-7 minutes. Add the zucchini and cook just until tender, 3-5 minutes more. Stir in the garlic and cook just until fragrant, about 30 seconds. Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.

Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles. Season with salt and pepper to taste.

To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds. Place 1/3 cup of the filling mixture down the center of a tortilla. Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down. Repeat with the remaining filling and tortillas. Pour 1 cup of the sauce over the enchiladas, spreading it evenly. Sprinkle the shredded cheddar over the top of the sauce. Cover with foil and bake until the enchiladas are heated through, about 10 minutes. Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired. Serve warm with lime wedges.

Freezer Club: Thaw and cook in the oven with foil until heated through.

Pork Tenderloin (Easy, $10 per family)

pork tenderloin 2 lbs. per family
soy sauce
lemon juice
oil   (I used vegetable)
garlic powder
parsley flakes

Wash and trim fat from pork.  Marinate in a gallon sized Ziplock  for an hour.  Use equal parts soy sauce, lemon juice and oil.  I used 1/3 cup of each.  After marinating, set pork on a cutting board and sprinkle generously with garlic powder and parsley flakes (1-2 Tblsp. of each).  Cook on the grill 30-35 minutes turning as it browns.

Side Note:  I didn't freeze the pork as it was purchased fresh.  The purchase by date is August 11 so I figured you can decide if you'd like to freeze it yourselves or use it as a fresh meal sometime in the coming week to two.  The marinade should last at least that long as well (keep it refrigerated). 

Freezer Club Instructions: Wash and trim fat from pork.  Place in gallon sized Ziplock.  Shake marinade as the oil probably separated from the lemon juice/soy sauce and pour over the pork.  Marinate in refrigerator for 1 hour.  After marinating, place pork on a cutting board and sprinkle with the garlic/parsley mixture.  Grill for 30-35 minutes turning as it browns.  

Sausage Egg Strata, Easy $5-6

Sausage Egg Strata (serves 12, see note below on freezer club portions)

attention raw egg, thaw in fridge.

1/2 pd Turkey Breakfast Sausage ( I mixed 2 parts Turkey, 1 part Maple)

1 medium onion

1 med red bell pepper

12 Lg Eggs

4 cups 1% milk

1 tsp salt

pepper to taste

6 cups cubed whole wheat bread (about 7 slices)

1 tbsp Dijon Mustard

1 1/2 cups Grated Cheese

Cook sausage into small crumbles (take out and drain)

Dice Onion and Peppers, put onion and red peppers in pan with sausage grease and stir until soft, In a separate bowl, combine eggs, milk, salt, and pepper whisk until blended.

Spray bottom of pan with Pam. Spread bread in the dish. Scatter onion, pepper and sausage mixture over bread, brush with mustard, sprinkle with cheese, pour egg mixture over top. Let sit over night in fridge then freeze.

To Thaw: attention, raw egg. Thaw in fridge

Preheat to 350

Bake uncovered until puffed and lightly brown, about an hour.

Side Note: I made 7 servings, I used 4 dozen eggs, 3 lbs of Sausage, 4 large red peppers, and 5 onions, 2 loaves of bread, 16 cups of milk (almost a gallon).

Motherhood Is a Calling (And Where Your Children Rank)

Ran across this blog post and wanted to share!

Motherhood Is a Calling (And Where Your Children Rank)

Chicken BLT Salad (Fresh Meal)

$6-7/family; Easy, 1 hour prep. Ingredients below are for a family of four.
Instructions for freezer club: all ingredients are prepped separately, so your meal should last 3-4 days or as long as your fresh veggies last! Chicken has been grilled, chopped and frozen.

6 cups bite-sized pieces salad greens (I use romaine)
2 C cup-up cooked chicken breast
8 slices bacon, cooked crisp and crumbled
2 large tomatoes, cut into wedges
1 hard-boiled egg

BBQ salad dressing:
1/2 C light or fat-free mayo
1/4 C barbecue sauce
1 T instant minced onion
1 T lemon juice
1/4 tsp salt
1/4 tsp pepper

Mix all together, serve on salad!

Runza Sandwiches

$8 per familly, Medium, Prep Time: 3 hours, Ingredients are for 6 sandwiches.

Ingredients:
1/2 head of cabbage
1 lb of ground beef
12 frozen bread rolls (I use Rhoades)
1/4 onion, chopped
6 slices of provolone cheese
2 TBS butter
1/4 tsp garlic salt
3/4 tsp Kosher Salt
1/2 TBS fresh cracked pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Italian Seasoning

Directions:
Allow bread rolls to thaw on greased baking sheet for about 2-3 hours.

Chop cabbage and place in a large skillet with butter and garlic salt, allow to soften over medium high heat for about 5 minutes, reduce heat to medium-low and allow to sit for about 7 more minutes or until cabbage is soft and brown. Shut off skillet heat and cover cabbage with a lid and allow to steam until it is completely wilted and soft (could take an additional 25-30 minutes)

While cabbage is steaming, press 2 thawed bread rolls together and roll on floured board until they are very thin and shaped in a circle.
Set flattened rolls aside on a greased baking sheet  and place a slice of provolone cheese in the center of each round.


Brown the beef and onions and all remaining seasonings together until beef is fully cooked. Drain. Add the cooked cabbage to the pan of seasoned beef and stir until combined.

Spoon the Beef and Cabbage mixture over the cheese and bread rolls. Tuck the bread around the mixture and flip over on baking sheet so that the seam is down.

Bake at 350 for 20-25 minutes.

Freezer Club:
To prepare for the freezer, spray a small piece of foil with cooking spray to place each dough circle on instead of a baking sheet. Also spray the top of the runza before folding inside the foil to avoid sticking while baking. Wrap each sandwich in foil individually.

Bake From Freezer:
Place frozen sandwiches (still in foil, seam side up) on a greased baking sheet and bake at 415 for 20 minutes, undo foil from the top and bake an additional 15 minutes. Cool and Enjoy! These are delicious served with a fruit salad and fresh veggie or sweet potato fries. You can also change up the flavor by adding sauteed mushrooms or try dipping them in BBQ sauce, ketchup, or mustard and serve with pickles!