Friday, October 4, 2013

Chicken Enchiladas

1 cup diced sweet onion
3 garlic cloves, minced
1Tbsp. canola oil or EVO
2 cups chopped fresh baby spinach
2 (4.5 oz.) cans chopped green chilies, drained
3 cups shredded cooked chicken
1 (8 oz.) package of cream cheese, cubed and softened
2 cups (8 oz.) shredded pepper jack cheese
Optional:  1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Cooking spray

Filling steps:
1.  Saute onion and garlic in hot oil in a large skillet over medium heat - 5 minutes or until tender.
2.  Add spinach and green chilies - saute 1 to 2 minutes or until spinach is wilted. 
3.  Stir in chicken and next 3 ingredients, and cook, stirring constantly - 5 minutes or until cheeses melted.
4.  Cool filling and place in Ziploc bag to freeze.

Serving day:
1.  Completely thaw filling bag.
2.  Preheat oven to 350 degrees.
3.  Spoon about 3/4 cup chicken filling down center of each tortilla.
4.  Roll up tortilla and place rolled tortillas - seam sides down in a lightly greased 9x13 inch baking dish.
5.  Lightly coat tortillas with cooking spray.
6.  Bake at 350 degrees for 30 to 35 minutes or until golden brown.

Sloppy Joes

1 lb. lean ground beef
Large jar of salsa
Worcestershire sauce
Random spice mix

Frozen Mama Instructions
Defrost meat and bread
Heat up the meat on the stovetop or microwave
Place meat on buns

October RSVP

RSVP here for October exchange on Wednesday the 23rd at 6:30 pm. RSVP by Friday the 18th.

Tuesday, October 1, 2013

Tomato soup


3 tablespoons good quality extra virgin olive oil
2 large shallots, minced
3 large cloves of garlic, minced
1 thick slice of good bread, diced
650 grams (23 ounces) fresh tomatoes, diced (if available, otherwise use canned)
400 grams (14 ounces) good canned tomatoes
2 tablespoons tomato paste
1 teaspoon salt (to taste)


Add 2 tablespoons of olive oil to a pot along with the shallots and garlic and sauté over medium-heat until the shallots just start to turn brown around the edges.
Add the bread, and then continue to sauté, stirring constantly, until the bread starts to turn brown around the edges and the shallots are fully caramelized.
Add the fresh tomatoes, canned tomatoes, tomato paste and salt. Cover and simmer over low heat for 20 minutes.
Add the soup to a heat resistant blender (or use an immersion blender) along with the remaining olive oil. Puree the soup, strain if you prefer.*
    Taste the soup and adjust seasoning to taste.

Frozen mamas: Thaw & reheat.
*I didn't bother with straining so it's a bit of a thicker soup.

From (with a couple slight changes):