Ouch! But freezer is stocked!!

Mouseygail

I just finished up day two of stocking my freezer with premade meals.  Tonight was killer, but I'm sooo glad its done! 

I have:

3 pans of creamy chicken enchiladas

3 pans of chicken stuffed shells

2 bacon and green chili quiches

4 shepard's pies

3 chicken pot pies

3 pans of beef enchilada bakes

YAY!!

Now I need to con DH into rubbing my feet and back 

sasa625

Impressive!! All the hard work will definitely be worth it!

j11skate

Wow!! I'm not sure my back could take standing to make all that.  I'm not near as far but it kills me to even stand to cook one meal.  Great job!!

Quizzle

Awesome! I need to do that, I'm down to the wire.... *goes off to Google recipes...*

ela81

Holy cow! You've been a cooking queen!!! Sounds yummy!!!

GuitaristsGirl

Holy cow!  I spent all day cooking before I came back to work and only ended up with, like, 1/3 of that!!  I'd love your recipes if you feel like sharing  

Mouseygail

GuitaristsGirl:

Holy cow!  I spent all day cooking before I came back to work and only ended up with, like, 1/3 of that!!  I'd love your recipes if you feel like sharing  

  I don't have recipes for the shepherd's pie or chicken pot pie because I just wing those, but these are the recipes that I could dig back up for the others!  I ended up splitting each recipe into two 9" foil pie pans to get the quantities I made!  Also, I cheated a bit and used these jars of shredded turkey that my mom cans each year for us...so that saved a lot of time..but otherwise, with the chicken, I would just have boiled chicken breast cubes and then tossed them in the food processor for a second to shred)

Chicken Stuffed Shells
1 box Stove Top Chicken Flavor stuffing, prepared
1 cup Mayo or Miracle Whip
2 Whole chicken breasts; cooked and diced
2 cans cream of chicken soup
2 cups chicken broth
1 box jumbo shells boiled 10 minutes
Parmesan cheese for topping (I didn't use any)
 
Mix prepared stuffing with mayo and chicken.  Stuff cooled shells with chicken mixture. Mix the broth with the cream of chicken soup. Pour some of the soup in a 9x13 pan. Place shells in the dish and cover with the remaining soup.  You can sprinkle with cheese now or later. Cover with foil and bake 1 hour at 350. 
 

Ingredients

• 1 (10.75 ounce) can Campbell's? Condensed Cream of Chicken Soup or Campbell's? Condensed 98% Fat Free Cream of Chicken Soup
• 1 (8 ounce) container sour cream
• 1 cup Pace? Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1 cup shredded Monterey Jack cheese
• 10 Mission? Fajita Size Flour Tortillas, warmed
• 1 medium tomato, chopped
• 1 green onion, sliced

Directions

1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

 

What You Need

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1 lb. Lean ground beef

1 large  Onion, chopped

2 cups TACO BELL? HOME ORIGINALS? Thick 'N Chunky Salsa

1 can  (15 oz.) black beans, rinsed

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp.  TACO BELL? HOME ORIGINALS? Taco Seasoning Mix

6 Flour tortillas (8 inch)

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

Make It

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HEAT oven to 400?F.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.

BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

Ingredients

• 8 ounces bacon
• 1 (9 inch) unbaked 9 inch pie crust
• 2 cups sharp Cheddar cheese, shredded
• 1 cup shredded Monterey Jack cheese
• 3 tablespoons all-purpose flour
• 5 eggs, lightly beaten
• 1 1/2 cups half-and-half
• 1/2 cup diced onion
• 1 (4 ounce) can diced green chile peppers, drained

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust.
3. Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.

 

GuitaristsGirl

Thanks!!!