Saturday, November 8, 2008

October Recipes

Mexican Manicotti (chalene)

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Tex-Mex Corn Chip Chili (chalene)
2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1/2 sweet onion, finely chopped (about 1 cup)
1 clove garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
One 15-ounce can black beans
One 15-ounce can pinto beans
One 10-ounce can tomatoes with green chiles
Salt and pepper
1/2 cup chopped cilantro (optional)
12 ounces pepper jack cheese, shredded (about 3 cups)
One bag (about 10 ounces) corn chips, such as Fritos

Brown ground beef and onion in a saute pan until beef is cooked through. Add garlic, chili powder and cumin. Cook for 3-5 minutes. Cool.

In your ziploc bag, put beef mixture, beans and tomatoes. Seal and squish with your hands to mix. In a seperate sandwich bag, put in cheese and seal. Freeze.

Directions: Thaw. Cook in a crockpot on low for 4-6 hours (high 2-4) or on the stove for 30 minutes until heated through. Season to taste with salt and pepper. To serve, sprinkle with cilantro and cheese over Fritos.

Recipe courtesy of Every Day with Rachael Ray magazine March 2008

Black Bean Burritos (Kaly)

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Ginger Chicken (Brenda)
10 to 12 pieces of chicken
2 cups soy sauce
3/4 cup water if frozen/1 cup if thawed
1 2/3 cup brown sugar
1 cup green onion- chopped
2 tsp garlic- crushed
1 piece ginger root- 2 inch piece peeled and minced
2 tsp lemon juice or 1 lemon sliced

Marinate overnight. Grill, stir fry or bake 350 for 30 minutes

Freezer Adaptation: Mix all ingredients in a Zip Loc bag and freezer. When ready to cook, thaw, and grill, stir fry or bake 350 for 30 minutes.

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