A fun loving drama queen who is head over heels in love with food. Culinary school hopeful (Le Cordon Bleu - Paris), full time recipe creator, food, home and travel writer for She Knows.com and "mom" to a furbaby. Wife of a social media ...
Summer break isn't relaxing for all of us. In fact, it can be even more hectic than holiday season or back to school! With juggling baby sitters and work schedules, the last thing you have time for is preparing dinner. Instead of stressing, pull out one of these healthy, delicious make-ahead freezer meals!
Simply make these meals on a slower weekend day and freeze for those crazy weeknights! Even the pickiest of eaters will love the cheesy wild rice casserole and chicken enchiladas.
Easy breakfast burritos
5 flour tortillas
6 bacon strips
6 eggs, slightly beaten
3/4 cup shredded cheddar cheese
About 4 teaspoons Sriracha sauce
Salt and pepper
Heat a medium skillet over medium heat. Add bacon slices and cook until crispy. Remove from heat and drain on a paper towel. Chop into bite-size pieces.
Reserve about one tablespoon of bacon drippings. Add beaten eggs and cook until just fluffy. Add salt, pepper and cheddar cheese. Heat until cheese is melted.
Place eggs in the middle of each of the tortillas. Add bacon pieces to the top of the eggs. Drizzle with Sriracha (about 3/4 teaspoon on each).
Roll the burritos up. To freeze, wrap each burrito in wax paper and then in aluminum foil. Freeze for up to one month. To reheat, remove burritos from foil and microwave on 60 percent power for about 1-1/2 minutes, or until heated.
Cheesy wild rice casserole
Serves about 6
6 ounces wild rice
2-1/2 cups water
10 ounce package frozen spinach, thawed
1/2 large onion, chopped
1 tablespoon butter
Salt and pepper to taste
1 cup mozzarella cheese, shredded
1 cup cheddar cheese, shredded
1 tablespoon oregano
In a 2-quart baking dish, place rice, water, spinach, salt, pepper and oregano. Preheat oven to 375 degrees F.
In a skillet over medium heat, melt butter. Add onion and cook until soft and fragrant.
Add the onions to the rice mixture, stir to combine. Add in 1-1/2 cups cheese and stir. Top with remaining cheese.
Bake, covered, for about 20 minutes. Remove the top and bake another 20 minutes, or until rice is tender.
To freeze, place the cooked casserole (without cheese on top) into a zip-closed bag. Freeze for up to 1 month. To reheat, top casserole with cheese and cook in preheated oven (350 degrees) for at least 45 minutes.
Chicken & bacon enchiladas
Serves about 6
6 flour tortillas
3 boneless skinless chicken breasts
1 medium onion, diced
4 slices bacon, chopped
3 tablespoons taco seasoning
1/4 cup water
12 ounces enchilada sauce
1 cup shredded cheddar cheese, divided
Salt and pepper
In a medium skillet, heat bacon over medium heat. Cook until crispy and place on a paper towel. Chop into bite-size pieces. Save 1 tablespoon of drippings.
Cut chicken into bite-size pieces and place in the bacon drippings. Cook until no longer pink, about 6 minutes. Add taco seasoning and water. Cook until sauce thickens, about 3-4 minutes. Add bacon and remove from heat.
Preheat the oven to 350 degrees F. Grease a glass baking dish with nonstick cooking spray. Scoop filling (about 1-1/2 to 2 tablespoons) into the middle of the tortillas. Top with a handful of cheese.
Wrap the enchiladas up and place wrap side down into the greased baking dish. Cover with enchilada sauce and remaining cheese.
Cover with foil and bake for about 20 minutes, or until cheese is melted.
When freezing, do not add the cheese to the top of the enchiladas. Wrap the dish tightly with foil and freeze for up to one month. When ready to bake, preheat oven and top enchiladas with cheese. Bake an additional 5-10 minutes.