Tortilla soup

Toss the following ingredients into a pot and heat.

1 can of low sodium chicken broth-I used boulion and made 1 1/2 c.

1 can of mexicorn

1 can of diced tomatoes with chilis

1 can of non fat refried beans

half can of black beans

3/4 pack of taco seasoning (or 1 - 2 T from recipe below)

1 pack of pre-cooked southwest chicken strips-I used precooked chicken chunks

Taco seasoning: (this is what I used for this recipe)

1 T. Chili Powder

1/4 t. Garlic Powder

1/4 t. Onion Powder

1/4 t. Crushed Red Pepper

1/4 t. Dried Oregano

1/4 t. Paprika

1 1/2 t. Cumin

1 t. Cumin

1 t. Sea Salt

1 t. Black Pepper

mystery chicken

I have a mystery bag of chicken spiced with something yellow in a ziploc. It is not labeled and I cannot find a recipe in the blog that looks like it goes with it. Can someone please tell me what it may be. I would like to cook it. Thanks, Rachel

Sleep Deprivation in a Mother Leads to Murder

Jim Breuer - Let's Clear the Air

Re: Spicyness

Turns out that "hot" spices get "hotter" in the freezer, just like in the fridge. Fix Freeze Feast makes a caveat that says:

"If you taste something before it goes into the freezer and think its flavor should be stronger, resist the temptation to doctor the seasonings. Many flavors intensify in the freezer. If you need to, you can adjust the seasoning when you cook the entree."

I forgot about this when making my Pork & Green Chilis casserole, a non-F3 meal (from Better Homes & Gardens cookbook), and neglected to go light on the cumin and chili powder accordingly. So even the Batchellers' mouths were on fire when we ate it!

I did, however, remember this with the Black Bean Burritos, and it did not taste spicy to me at all when I made it, and my spice-tolerance is lowered due to pregnancy (I can't eat at Chipotle at all these days!), so I think this should be much better.

Black Bean Chili with Wheat Berries Burritos - November

From 366 Ways to Cook Rice, Beans, & Grains
"Wheat berries add texture and heartiness to this spicy*** party chili. Serve it with grated cheese, chopped sweet onion, chopped tomatoes, and heated flour tortillas or corn chips. Extras can be frozen and served as burrito filling at a later date."

1/4 c cooked wheat berries
2 c black beans
1 onion, diced
dashes chipotle chili sauce (to taste)
garlic cloves, minced (to taste)

1 28oz can tomato sauce + some water (couple of cups)
2 T chili powder
1 T ground cumin
salt and black pepper (to taste)
1/2 c chopped fresh cilantro

Drain beans & wheat berries, then combine all ingredients in a large saucepan. Bring to a boil and reduce the liquid to a thick sauce, then reduce the heat and continue simmering, covered, for a total of 30 minutes. Add the cilantro and simmer for 5 minutes more.

* After cooling, I put the filling into flour tortillas with some grated sharp cheddar cheese, then wrapped in foil, then bagged. *

To cook burritos:
Thaw or reheat straight from the freezer.


Microwave:
Remove foil, defrost, and reheat. (I can nuke 'em for 1-2 minutes.)


Oven:
Bake in foil at 375 for 30 minutes if frozen, 300 for 30 minutes if thawed.


Serve burritos with sour cream and a salad.

*** I did not put in all of the spices it called for. See my Re: Spicyness Post.

Breakfast Casserole - November

1 lb turkey bacon, cooked and sliced
1 c sauteed onions
16 oz frozen hash browns, thawed
1 c shredded cheddar cheese
1 t salt
12 eggs
1 c milk

Wisk together eggs, milk and salt. Then layer ingredients in a 9 x 13 baking dish - bacon, onions, hashbrowns, cheese, egg mixture. Bake at 350 for 35 to 45 minutes.

For FREEZER MEAL: thaw and reheat at 350 for 30 minutes.

Slow-Cooker Pulled Pork -- November

INGREDIENTS:

2-1/2 (2 pound) pork tenderloin 2-1/2 (12 fluid ounce) cans or bottles root beer 2-1/2 (18 ounce) bottles your favorite

barbecue sauce 20 hamburger buns, split and lightly toasted

DIRECTIONS:

You have scaled this recipe's ingredients to yield a new amount (20). The directions below still refer to the original recipe yield (8).

1.

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.