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Thursday, April 30

Freezer Cooking 101 : April

The days are getting longer, and that means that we're ready to spend more time outside and less time in the kitchen!  Our freezer cooking tip this month is : Start Slow.  We've been encouraging this all along, by only bringing you one or two recipes each month.  Pick meals that you know your family enjoys, and cook twice as much.  Serve one for dinner, and freeze the other!  Most items freeze well, but avoid the following : fried foods, anything with a lot of dairy, and potatoes / rice.

Cheesy Chicken & Black Bean Enchiladas


  • 2 teaspoons olive oil
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (4-ounce) can diced green chiles
  • 1/3 cup prepared salsa, mild, medium or hot
  • 1 pkg taco seasoning
  • 1/2-1 cup red enchilada sauce
  • 4-6 (8-inch) whole wheat tortillas
  • 1 1/3 cups shredded Monterey Jack and or Cheddar cheese

  • Preheat oven to 400 degrees F. Coat a 9x9 casserole dish with cooking spray.
  • Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Add taco seasonings to the meat mixture.
  • Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces.
  • Put half of the enchilada sauce on the bottom of a 9x9 casserole dish. Arrange 4-6 tortillas on a flat surface. Top each tortilla with an equal amount of chicken/bean mixture and 1-2 tablespoons cheese. Roll up tortillas and place side by side in a shallow baking dish. Add remaining enchilada sauce to the top. Then, top tortillas with remaining shredded cheese.
  • Bake enchiladas 15 minutes, until cheese is golden.

Sugar Cookie Logs

  • 2 c all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 10 Tbsp unsalted butter (room temp)
  • 1 large egg
  • 1 c sugar
  • 1/2 tsp vanilla extract
  • Mix flour, baking powder, and salt - set aside.
  • Mix butter and sugar about three minutes with electric mixer.  Add egg and vanilla and continue beating until well mixed.
  • Combine flour and sugar mixtures.
  • On floured surface, divide dough into half.  Roll each half into a log about the size of a paper towel tube.
  • Wrap in plastic wrap and refrigerate until firm (at least two hours - up to three days).
  • To freeze : Cover plastic wrap with tin foil and freeze.  Thaw in refrigerator overnight before slicing and baking.  
  • To bake : Slice log into quarter-inch cookies.  Bake 7-10 minutes at 350.  
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