Crock Pot Freezer Meals Part 3

Here are a few more of my favorite crock pot freezer meals (click here for Part 1 and Part 2)

QUINOA CHILI

In crock pot or zip lock:
- 1 (28 oz) can crushed tomatoes
- 1 can rotel
- 4 (16 oz) cans black beans
- 16 oz frozen corn
- 1 large bell pepper, seeded and chopped
- 1 large onion, diced
- 1 teaspoon garlic powder (can use fresh minced)
- 1 teaspoon cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon chili powder
- OPTIONAL: 2 large chicken breasts

(I eyeball the spices and adjust to the taste buds of my family)

Day of cooking:
- 1 cup quinoa, rinsed
- 2 1/2 to 3 cups chicken broth

Cook time: 6 to 8 hours LOW

(if used chicken, shred it before serving)

Serving suggestion: cheese, sour cream, favorite chili toppings.


BLACK BEAN AND CHICKEN TACOS

In crock pot or zip lock:

-  1 lb skinless chicken tenders or breasts
- 1 can black beans, drained and rinsed
- 1 can rotel
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano

Cook time: 4 to 8 hours LOW

Serving suggestions: Shred chicken and serve with corn taco shells and favorite taco toppings and/or slaw.

For slaw:
- 1 1/3 cups shredded red cabbage
- OPTIONAL: 1 red onion thinly sliced
- 1 teaspoon red wine vinegar or lime juice
- salt and pepper to taste


KOREAN BEEF TACOS

In crock pot or zip lock:
- 10 cloves garlic, minced
- OPTIONAL: 3 inches of fresh ginger, peeled and minced
- 1 1/2 cup soy sauce
- 1 cup + 6 tablespoons brown sugar
- 3/4 cup rice vinegar (also called rice wine vinegar)
- 4 tablespoons sesame oil
- 2 teaspoons red pepper flakes

Mix well then add:
- 6 pounds beef

Cook time: 6 to 10 hours LOW  (remove sauce and thicken on stove.  Replace sauce to serve)

Serving suggestion: soft corn or flour tortillas, sour cream, and slaw (also good if you fry the soft corn tortillas)

For slaw:
- 4 teaspoons rice vinegar
- 2 teaspoon sugar
- couple pinches of salt
- - pinch red pepper flakes
-2 teaspoons sesame oil
- 2 teaspoons lime juice
- OPTIONAL: 1 handful of cilantro, chopped
- OPTIONAL: 1 teaspoon fresh ginger, finely minced
- 1/2 onion, thinly sliced
- 2 large carrots, peeled and shredded
- 1/2 head cabbage, thinly sliced
- 1/4 cup toasted sesame seeds

To toast sesame seeds, heat a small pan over medium heat.  Add the sesame seeds and stir for about 4 minutes, until golden brown and aromatic.  Remove immediately and set aside.  In a small bowl, mix vinegar, sugar, and salt.  Add onions, mix and let stand about 15 minutes.  Combine remaining ingredients, reserving sesame seeds until just before serving.  Can be made a few hours ahead and kept in fridge, sans sesame seeds.

Further Modified Mexican Chicken

While they're heading into summer across the ocean (not that I'm completely jealous...), we're hunkering down for Arctic blasts.  Yesterday we got a dusting of snow - on top of ice.  GROSS!!!  Hearing the nasty traffic reports and knowing that many cars weren't making it up the hill out of our small town, I decided it sounded like a lovely day to stay home!  Not wanting to go out to the grocery store or make my wonderful husband stop on the way home after a long cold day of work, I decided to see what I could make from things in the pantry and freezer (having just moved in after our wedding, I don't have a good handle on the food inventory). 

I had some, although not all, of the ingredients to make the processed version of THIS meal and decided to experiment. 

I had two family packs of leg quarters frozen, so used that instead of boneless chicken breasts (love that it worked to just throw them in the crock pots frozen! - And yes I was thankful for my two crock pots...feeding a ton of hungry boys these days)

Since I had upped the amount of chicken I used 2 cans of black beans (one in each crock pot).

Had a mostly full bag of frozen corn, so divided that between the two crock pots.

I  had one lime and some refrigerated lime juice.

Skipped the cilantro cause I didn't have any.

Used what was left of a LARGE jar of medium salsa (probably wasn't quite double the 16 ounces)

I didn't have cream cheese, but a dollop of low fat sour cream in each bowl was a hit and added that touch of creaminess.

Put everything except the sour cream in the crock pot and cooked it on high for 6 hours. 

Served over rice.

The boys declared it delicious!

Forgot to take pic after it was cooked...this is while it was cooking in the crock pot

Savory Muffins: Mexican

 

The kids, finally, talked me into letting them take sandwiches to school for their lunches.  At the beginning of the school year, I relented ... instead of leftovers, they could make sandwiches.  I guess they grew tired of them real quick because now we are looking for other options!! (just not leftovers!) I have been thinking that savory muffins might be a good bet.  Jono is home sick today and has taste tested these and given his thumbs up.  We will see what Alia thinks when she gets home in a bit. 

I tried to make these a bit 'mexican' ... will play around with different flavors and ingredients in subsequent batches.  I think the options will be endless!

what i used.

'dry' ingredients

4 cups self raising flour

1 cup chopped ham

1 cup grated cheese (I used half mozzarella and half tasty (white cheddar))
1 spring onion, chopped

1 cup canned corn, drained

1 (4oz) can green chiles

1/2 cup sliced green olives

a hand full of fresh coriander (cilantro), chopped

salt

pepper

 'wet' ingredients

3/4 cup olive oil

2 cups milk

2 eggs, lightly beaten

what to do.

Pre-heat oven to 180C/375F.  Line muffin tins with cupcake papers ... or grease.  Whichever is your preference.  I use the papers. In a large bowl, combine dry ingredients.  Then add the wet ingredients to the dry.  Gently stir until just combined.   Don't over mix or your muffins will be tough.  (but make sure you get all the flour down at the bottom ... no one likes a bite of unmixed flour in their muffin!)  Bake in oven until golden.  Mine took 25 minutes.  In hindsight, I'd probably leave them another 5 minutes next time ... they are cooked but only just! 

I'm going to freeze these in individual ziplocks so they are easy for the kids to grab when they pack their lunches!

Super Easy Salsa

 

I've been trying to cook out of the pantry this week and I needed some salsa to go with our burrito bowls the other night.  I did a bit of research on line and then threw this together ...

2 x 400g (14oz) cans of tomatoes

1 small can of green chillies

1 small red onion, cut into 8chunks

whole garlic cloves, to taste

1 cup fresh coriander (cilantro) leaves

1/2 tsp cumin, more or less to taste

juice of one lime

1/4 tsp sugar

Put everything but the tomatoes and chillies into a food processor or blender.  Pulse it til it's chopped up.  Add the tomatoes and chillies and pulse til it's as smooth or chunky as you like.  That's it.  So easy.  So yummy. 

Used the leftovers in chicken chimichangas last night !

Creamy Chicken & White Bean Enchiladas

This is delicious.

For the Chicken and Beans:

Olive Oil
Onion, 1/4 cup, finely diced
Garlic, 2 or 3 cloves, minced
1 can chopped green chilies
1 can Cannellini (Navy) beans
2 chicken breasts, cooked and shredded
1/3 cup water or chicken stick. (if not using stock, add a stock cube to the water)
1 tsp cumin

Heat olive oil. Saute onions and garlic til soft. Add green chilies, beans, water (or stock) and cumin. Mix and cover. Simmer on low for 10 - 15 minutes or until it's thick and the liquid has pretty much boiled away.

For the Sauce: (about the time I start making this, I turn on the oven to preheat to 180C/375F)

1 tsp butter
Onion, 1/2 cup, finely diced
2 TBLS whole wheat flour
1 cup chicken stock
2 cans chopped green chilies
1/2 cup greek yoghurt
salt

Melt butter. Saute onion til soft. Add flour and mix into butter/onion mixture. Add chicken stock, stirring continually til sauce becomes smooth. Bring to the boil (over med heat) and let sauce thicken (5 minutes or so) Add chilies. Salt to taste. Stir and let simmer another minute or two them remove from heat and stir in greek yoghurt.

Everything Else You'll Need:

250g Mexican cheese ( this is a mix of cheddar, colby jack and queso quesadilla)
Flour Tortillas
Fresh Coriander (Cilantro)

To Assemble:

Spread a bit of the sauce on the bottom of a 9x13" baking dish. Fill each tortilla with a couple of spoonfuls of the chicken/beans. Roll and place in baking dish. Continue til baking dish is full. Top with sauce and then cheese. Cover with alfoil and bake 20 minutes or til cheese is melted. Top with fresh coriander (cilantro).

Southwestern Quinoa Salad

This is a yummy recipe I got from my friend Emily, who got it from Pinterest. This is my second time making it. It is so versatile, as long as you like Mexican food. Put it on any taco type food. Or dip chips in it. Or eat it with a spoon. Whatever you do with it, you're going to love it. The original recipe comes from here, but here is how I made it.


1 cup quinoa (I used red quinoa this time)

1 tablespoon butter

2 cups chicken broth (I used chicken bullion in boiling water and it was still tasty)

1/2 cup diced bell pepper, any color you wish.

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1/2 cup diced red onion

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1 cup corn (if you use a can, drain it, then use all the corn... it's over a cup, but tasty)
1 (15 ounce) can black beans, drained
1/4 cup chopped cilantro
1 large tomato, diced
Juice of 3 limes, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon adobo seasoning (If you can't buy adobo, you can find a recipe for it here)
salt and black pepper to taste

Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted. The original recipe says this should take about 3 minutes, but I have found it to take much longer every time. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.

Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, and adobo seasoning, in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

Black Bean Stack

I saw this recipe on pinterest and had to try it. 

I made a couple of changes ... here's how I did mine.

4 flour tortillas (as close to the same size as your springform pan as possible)
a blub of canola oil
1 large onion, diced
1 jalapeno, diced (I took out the seeds and ribs)
4 garlic cloves, minced
1 teaspoon ground cumin
salt and pepper
2 cans of black beans, drained and rinsed
12 ounces of beer (I used Little Creatures Pale Ale)
2 cups frozen corn
3/4 cup spring onions, thinly sliced
2 & 1/2 cups tasty (or cheddar) cheese, shredded

So, if your tortillas are bigger than your springform pan, use the bottom of the pan as a guide, and trip them to the right size. Set aside. Heat oil in a heavy bottom pan over medium heat. Add onion, jalapeno, garlic, cumin, salt and pepper. Stir and cook til soft ... maybe 5 minutes. Throw in your beans and beer. Increase heat and bring to the boil. (About now you should turn your oven on to 400F/200C.) Reduce heat back to medium and simmer, about 10 minutes or until most of the been has evaporated. Add corn and spring onions. Simmer a bit longer to reduce liquid just a bit more. Maybe only another minute or two. Layer like this ... tortilla, beans, cheese. Use 1/2 cup cheese for the first three layers and then finish the top layer with 1 cup cheese. Bake about 20 minutes or until cheese is melted. Remove side of springform pan and voila ... black bean stack ! I had a bit of cilantro left from the carrots I made as a side dish, so sprinkled that one top !  Served with a bit of Greek yoghurt too.  Delish.  I had this for lunch the next day and it was just as good leftover !! 

Chipotle Chicken Posole

Sundays are a hectic day at our house. We are up early, gone late and the last thing either  of us want to do is make lunch, spend more money, or eat poorly. So we have been trying to kill all three birds with one crock pot.

Last night I was rummaging around for whatever was on hand, trying do decide what to throw in the ol' crockery and i found this:

2 bone in chicken breast
1  15 oz can of gold hominy (you can substitute corn)
1 can of diced green chiles
2 chipotle peppers in adobo sauce
1 seeded and diced jalapeño pepper
1 medium onion chopped
6 chopped garlic cloves
some chopped celery
cilantro


I had no homemade stock on hand so I boiled up some 6 cups of water and threw in 2 chicken cubes and a half of a bacon bullion cube.  I let it cool and then set it aside to use in the morning.

This morning I seasoned the chicken with pepper, salt, smoked paprika and some Trader Joe's 21 seasoning salute.  I love this stuff.  I poured the stock in the crock pot and set the chicken in it.
Pour in the whole can of hominy with the juice and add the onion, celery, garlic, jalapeño, chipotles, and chiles then stir.

I covered and cooked for 5 hours on high.

When we got home I removed the chicken and deboned and shredded and added back to the soup.
This is when I added cilantro. I love the stuff, but no one else in my house does so it also works to add it to each individual bowl.

A good way to cut some spice is to add some sour cream if you have it.

Turns out the soup is about 300 calories per bowl.
Tasty, delicious and pretty inexpensive.

Chicken & Black Bean Tostada Bowl

When we were in the States I bought some Tortilla Bakers for making individual tostada bowls. I used them for the first time (with tortiallas) the other night.

I followed the instructions on the box for making the bowls.

Lightly spray your little bakers with non stick spray.

Between damp paper towls, microwave your tortillas for about 15/20 seconds. Fit it into the baker. Bake in 350F/170C oven for 5-8 minutes. (I will do ours longer next time. I was worried they would burn but the bottom and sides weren't really crispy like the top ~ as you can see in the photos !)

Cool for 5 minutes before removing from baker. Then place on rack to cool completely.

We filled these ones with ....

Chicken, diced and cooked with a mexican spice mix

Black beans, straight out of the can, drained

Tomatoes, diced

Spring Onion, chopped

Cheddar Cheese, grated

Greek Yoghurt, dolloped (you could use sour cream but we didn't have any)

Avocado, chopped

Lettuce, chopped small

Breakfast Burritos

My sister Ellie taught me how to make these ...
although, I've added a few little homemade salsa's of my own to the mix ....

There are lots of components ... and no real measurements, it depends on how many you are cooking for ... you'll work it out !

Potatoes: Chop 'em small and shallow fry with garlic powder and salt in a bit of olive oil. Fry til crispy (or done to your liking) These take a while so get them started and then do everything else.

Bacon: Chop and cook til crispy.

Eggs: Scrambled. Do these at the end so that they are hot when you serve !

Tomato Salsa: For this one I diced two tomatoes, 1/4 of a red onion (finely diced), 1 clove of freshly minced garlic, 2 handfuls of fresh coriander, salt, pepper and the juice of one lime. Mix.

Green Chili Salsa: 1/4 of a red onion (finely diced), 3 cloves of garlic (minced), 2 tins of fire roasted green chilies, 1/2 cup chicken stock. Sautee the onion and garlic in a bit of olive oil. Add the chilies and the chicken stock. Stir occasionally so it doesn't burn. Keep it going til the sauce thickens up.

Cheese: Cheddar. Grated.

Flour Tortillas: Warmed

Top the tortillas with whatever combo of ingredients you want ... add Sour Cream too. Fold it up and eat it ! So good !!

I was going to add Avocado this time too but I forgot. I think it would be really good ....

Burrito Bowl

This is such an easy meal ... I love it.

We just throw everything on the table, or on the kitchen counter, and everyone

makes their own bowl to their own liking.

Here's what we have in ours, but you can do whatever you like, that' s the beauty of the burrito bowl !

Brown Basmati Rice, cooked and mixed with lime juice and fresh coriander (cilantro)
Black Beans
Grated Cheese
Spring Onions, Sliced
Black Olives
Guacamole
Sour Cream
Salsa (optional)
Jalapenos (optional)

That's it ... then just fill your bowl with whatever combination takes your fancy ...



My bowl.



Rory's bowl.

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yum

Changas in the Weber !

So ... our oven broke the other night.
We discovered it when we went to put these in it !

We needed a plan B.
We decided to try them in the Weber BBQ!

We are so glad we did !
They were amazing. It added a smokiness to them.

We will do them this way from now on !

What you need:
1 and 1/2 cups cooked and thinly diced chicken ( about 2 breasts )
1 jar salsa, I use a medium
1 tsp ground cumin
1/2 tsp oregano
1 cup shredded cheddar cheese
2 chopped green onions (spring onions)
I also mix in leftover cilantro (coriander) from making guacamole !
12 eight inch flour tortillas
2 TBLS melted butter, or olive oil
--

Mix salsa, cumin, oregano, chicken, cheese and onions. Place about 1/4 cup chicken mixture in centre of each tortilla. Roll. Brush very liberally with melted butter, or olive oil. Bake at 400F degrees for 25 minutes or until golden brown. (watch them the first time you make them ... mine don't ever take that long to cook) OR cook in a hooded BBQ ... about 25 minutes. Sprinkle with additional cheese. Serve with salsa (I don't add more salsa to mine but my husband likes hot salsa so he puts that on here ...), sour cream and guacamole.

Chicken Taco Salad a la Bon-Chan

I wanted to make taco salad but taco beef often gives me indigestion. Not fun. So ... I wanted to try it with chicken. I love chicken soft tacos from taco bell. Gasp. I don't know that I could eat one now, knowing what I know about fast food, but I do love that flavor. Well, I don't need to anymore because this chicken totally did it for me. I don't know that it's a taco bell replica but it doesn't need to be because it was delicious and totally filled that taco bell spot.

The salad itself was really simple. I made individual plates (and made lunches straight into tupperware containers at the same time) for each of us !

chopped lettuce leaves
a spoonful of black beans
sliced avocado
sour cream
a chunk of lime
corn chips
simple homemade salsa
chicken

for the salsa
chopped tomatoes
chopped cilantro (coriander leaves)
finely diced red onion
crushed garlic
lime juice
salt and pepper

mix the above to taste

for the chicken
300g chicken ( I'll do more next time )
1/2 Tablespoon paprika
1/2 Tablespoon cumin
1/2 Tablespoon garlic powder
1/2 Tablespoon onion flakes
1/2 Tablespoon sea salt

mix spices.
add to chicken when frying in olive oil.
i didn't use all of the spice mix ... saved about 1/2 for next time !

Other things I might also add to the salad but didn't this time ...
black olives
grated cheddar cheese
cilantro lime rice

Jono Makes Chimichangas

I am so loving cooking with each of my children once a week ! I think they are loving it too. As soon as one week is finished, they are already telling me what they'd like to make the following week ! Too cute ! And they are good little cooks. Really getting to know their way around the kitchen ! I love that !

So, Jono chose chicken chimichangas ... we changed the recipe a bit to get rid of the jar of salsa. I couldn't tell a difference. We didn't make the tortillas this time. We'll try that next time though !

Jono did so well. I cooked the chicken but he did pretty much everything else !

Here's how we did the changas ...
2 or 3 chicken breasts, cooked and thinly diced
400g tin of diced tomatoes
small jar of diced green chilies
1 tsp ground cumin
a few sprigs of fresh oregano, chopped
1 cup shredded cheddar cheese
2 chopped green onions (spring onions)
6 eight inch flour tortillas ~ we use more than this !
Olive Oil

Mix tomatoes, green chilies, cumin, oregano, chicken, cheese and onions. Place a couple spoonfuls of chicken mixture in center of each tortilla. Roll tortillas and place seam side down in a greased casserole dish. (I don't grease anything ... I use baking paper) Brush liberally with olive oil. Bake at 400F degrees for 25 minutes or until golden brown. (watch them the first time you make them ... mine don't ever take that long to cook) Sprinkle with additional cheese. Serve with salsa, sour cream and guacamole.

Speaking of guacamole ... I made some to go with the changas ...

Here's how ...

2 avocados, one mashed, one chopped
2 tomatoes, chopped
red onion, diced
garlic - to taste, I use about 4 or 5 cloves - crushed
splash of lemon juice
fresh cilantro ( coriander )

Mix all those things together. EASY DONE ! Very Tasty !!
Do ahead if possible because it's yummiest after the flavors all infuse !!

Mexican Chicken ~ with Unprocessed Modifications

I discovered and first cooked this recipe over a year ago. I was wanting to cook it again but the salsa doesn't fit with our unprocessed specifications. Lots of preservatives in store bought salsa ! The other night, I decided to experiment with it and it was a huge success !! I neglected to take a photo so am going to repost this old one with both recipes in it ...

All I did the other night was change a few ingredients, the rest is the same.

So ... Instead of the jar of salsa ... I added ...
1 can of diced tomatoes
1 can diced green chilies
and a few dried onion and garlic flakes.

I cooked the chicken for 6 hours. Turned it off for a couple hours. Turned it back on 30 minutes before we wanted to eat to throw in the cream cheese ... but ... see instructions below for all those details ...

I found this amazing recipe over at 'from Mommy's kitchen'.
Made it the other day and we loved it.
Kids loved it.
I loved it.
Rory loved it.
Rory even loved it for lunch the next day !
And I have another full meals worth frozen to eat in the next week or two !!
Love that !
Lots of love involved with this meal !

Here's the recipe ...

4-5 boneless chicken breasts, frozen
1 can black beans (15 ounce)
2 cups corn, fresh or frozen
3 limes, juiced
3 tablespoons fresh cilantro, minced (optional) - I didn't have any fresh so I used dried.
1 jar of medium salsa (16 ounce)
1 package low fat cream cheese (8 ounce)

Place the frozen chicken breasts in the bottom of the slow cooker. Add all of the remaining ingredients except the cream cheese.

Cook on high heat for 5-6 hours , until chicken is fully cooked and falling apart. A half an hour before serving, stir to break up the chicken and add the cream cheese, let melt, mix it in just before serving.

Serve over rice.

PS .. Next time we have it we are going to try serving it in ................ drum roll please ............ yep, you guessed it ........... flour tortillas !!!!!!!!

Mexican Cous Cous

I made this up.
It was delicious.

I'll make it again ... on purpose next time !

Whatcha Need :

1 carrot, shredded
1 onion, diced
2 cloves garlic, roughly crushed and chopped
1 cob of corn ... corn cut off, cob disposed of
1/2 a tomato that has been sittin' in the fridge needing to be used, chopped
3/4 jar of medium salsa (again ... needing to be used !)
1 can of black beans, drained
1 and 1/4 cup veg stock
1 cup cous cous
Salt and Pepper

Whatcha Do :

Using your favorite big cast iron skillet, on a med/high heat ... sautee carrot, onion, garlic, corn and tomato (seasoned with S & P) til done to your liking. Add black beans. Move all this stuff to the outter edges of the pan and pour in the veg stock. Bring to the boil ... it takes like 30 seconds to get there ! Add the cous cous. Stir everything together. Cover. Cook for a few minutes then add the salsa. Stir it all together again and just let the juices cook off. Again ...doesn't take long.

I served it with a dollop of greek yoghurt and steamed asparagus !

YUM !!

The Fish Taco Verdict

A week ago, I'd never had a fish taco.
I've now made them TWICE !

I've gotta tell ya, I'm glad my parents made me eat whatever they put in front of my face and that I grew into a person who will try just about anything. I draw the line at brains and things still alive. BUT ... had I not grown up all over the world, eating new foods and discovering many culinary delights, I may not have tried this. I mean, seriously, fish AND taco ?? Together ?? Nah. BUT ... I did try it and I love it !!! My cousin Jill invented this recipe and I'm so glad she did ! My whole family is. The kids love this ... although, Alia prefers her in a bowl with the tortilla on the side, and we make the kid's batter a bit less spicy than ours ...

Here's take one ... last Sunday night.
I made the batter and I did not do a good job of it.
It was watery.
As well, I forgot to dip the fish in the flour before the batter.
Sometimes I get so excited, I forget to read the recipe thoroughly !
It was still delicious ...

But tonight ...

Uh, yeah, Sunday night again ...maybe a tradition is starting (??)
we made them again only this time Rory did the batter.

And he did a better batter.

He didn't forget the flour.

And it was even more delicious !!

If you haven't tried these, you should ... I'm serious.

Don't let the fish and the taco scare you off.

PS ... the recipe looks complicated, but it isn't ... as long as you don't get too excited !!

Menu Plan Monday - Khrista - Edition 27

• Mexican Style Lasagna
• Pesto Farfalle (I'm making it without the chicken.)

*And the Tater Tot Casserole is for my husband. I can't stand the stuff, and will probably eat a salad or something, but he has requested it a couple times this month, so I thought I would appease him. :)
I'm also hoping Bonnie posts the Ecuadorian Quinoa Vegetable Soup soon, so I can try it. It's weird how I planned to make the original, and then came on here and saw she was going to post a variation. Can't wait!
More menus at I'm An Organizing Junkie ...

Menu Plan Monday - Bonnie - Edition 6

It's a bit of a "cook the easy meals" week for me !
Last week we tried almost all NEW recipes.
I loved making them, and eating them, they were all great.
But this week ... I am goin' with what I know best.

Friday
Pizza and Movie Night
We actually had pizza this week !!

Saturday
We took Sushi over to the resort where Gina and Eddie were staying.

Sunday
Remember when I made Enchiladas last week ?
I mentioned freezing it.
We had the frozen stuff last night and it was GOOOOOOOOD !
Just reheated in the microwave.
Couldn't tell it had been frozen !! Tasted just like last week !
(if not better !!)

Monday
That's tonight and I'm NOT COOKIN' !!
I've been a busy little bee today and I'm too tired !
Rory and I are going to do our Chinese/Indian thing for dinner.
He gets Indian ... the kids and I get Chinese.
We all get it to go and eat it at home together !

Tuesday
Rory's Carbonara
Have you all tried this yet ?
Gotta try it !

Wednesday
Fried Rice

Thursday
I think this Thursday will be a bit of a
"pull everything out of the fridge and see what I can throw together" night !

What's on the menu at your place this week ?
Head on over to this weeks Menu Plan Monday and share ....

Bonnie's Enchilada Photos

These were delicious and would have been super easy if it weren't for the fact that I made my own enchilada sauce and re-fried beans. But, if you store bought those or had them already made ahead of time ... then, yeah, this would have been a cinch !

Here's the recipes you need :
Enchilada Sauce
Re-Fried Beans (I used black beans)
Enchiladas of Loveliness

It made way too much for us ... and it was too spicy for the kids. But, I just froze the extras and we'll see how it does re-heated next week !