New Orleans Red Beans and Rice , medium $6-7

Ingredients: 
1 pound dried red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1 pound andouille sausage, sliced
3 tablespoons Creole seasoning*
Hot cooked rice**
Garnish: sliced green onions

Preparation: 
Place first 8 ingredients in a 4-quart slow cooker. (red beans are in the freezer container.)
The other ingredients are in a ziplock bag (no water in the bag).
Add 7 cups of water and cook, covered, at HIGH 7 hours or until beans are tender.
Serve with hot cooked rice (brown rice is also in freezer container) Garnish, if desired.

*Creole seasoning
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

** Rice directions
On stovetop
1. Bring 2 1/2 C water to boil in 2-quart saucepan.
2. Stir in rice.
3. Cover. Reduce heat and simmer 45 min.
4. Fluff with a fork and serve.

Microwave
1. Mix 3 cups water and rice in 2 1/2 quart microwave dish.
2. Microwave on high 10 min uncovered, then microwave for 20 min at 50% power.
3. Let sit for 5 min 4. Fluff with fork and serve.

Breakfast Casserole - Easy, $8/family

*Freezer club: defrost 24 hours in advance in refrigerator. Bake as directed below. I tripled  the recipe for 6 families in freezer club.

6 eggs
1/2 cup flour
1 cup milk
1 tsp baking powder
3 oz. cream cheese
8 oz. small curd cottage cheese
6-10 oz. grated Monterrey jack cheese
6 oz. grated mild cheddar cheese
1 lb. jimmy dean sausage (cook, crumble, drain)
1/8 tsp salt
3 tbsp. butter

In large bowl beat eggs with a whisk.  Add flour, baking powder & milk.  Cut cream cheese into small cubes.Add cream cheese cubes & cottage cheese to egg mixture.  Add remaining ingredients (except butter) to mixture. Butter bottom & sides of a 9x13 casserole dish & pour mixture in.  Dot with small pieces of butter. Sprinkle lightly with paprika if desired.  Cover and refrigerate overnight.  Next morning bring to room temperature and bake at 350 for 45 minutes.  (I rarely actually bring it to room temp...)

Cilantro Lime Chicken fajitas

* To make ahead/freezer meal - Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos. 

 

2-3 large boneless, skinless chicken breasts (or flank steak is great too!)

 salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc. I used sauteed onion and bell peppers, avocado and sour cream)

Season chicken with salt, pepper and garlic powder. Grill chicken. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Cilantro Lime Pesto

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.