Mexi Chicken

I forgot to take pictures of this meal but it turned out really well. We ate it for dinner once and then I divided the rest into 6 freezer bags for later.

Mexi Chicken - modified from Frozen Assets
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
4 cups water
2 cups pearl barley
2 16 ounce cans of diced tomatoes, undrained
4 cups tomato sauce
One small can Mexican sauce
3 cups chicken broth
2 cans whole kernel corn, drained
2 T chili powder
1 T cumin
4 cups cooked chicken, chopped
2 cups kidney beans

1. Cook onion, pepper and garlic in a bit of oil until tender in a large stock pot.

2. Add all remaining ingredients except chicken and beans.

3. Bring to a boil.

4. Reduce heat and simmer for 30 minutes, stirring often, until barley is tender.

5. Add chicken and beans and simmer an additional 10 minutes until heated through.

6. Cool, spoon into freezer bags, label and freeze.

TO SERVE:

Thaw in refrigerator. Heat mixture in skillet. Serve over multi-grain tortilla chips or in flour tortillas with a side salad.

Makes 18 servings.

Rice and Beans

Here is another recipe that I made with the intention of placing it in the freezer for post-baby days. Again, it came from the book, Frozen Assets: Cook for a Day, Eat for a Month.

Rice and Beans - modified from Frozen Assets
2 cans beans (or 4 cups dried, cooked) - I used 2 cups black beans, and 2 cups kidney beans
2 1/2 cups frozen corn
1 red onion, diced
1 green pepper, diced
2 cups long grain brown rice, uncooked
4 cups chunky salsa (any heat)
3 cups tomato juice
1 T cumin
1 T oregano
2 cups cheddar cheese, grated

1. In a large bowl, combine all ingredients except cheese.

2. Pour into 3 8x8 freezer safe casserole dishes (I use disposable tin foil dishes).

3. Cover and bake at 375 for 1-1 1/2 hours until the rice is cooked and most of the liquid is absorbed.

4. Let cool. Label and freeze. Optional: you can divide the cheese into small freezer bags now and freeze it attached to the casseroles or you can just grate and add the cheese when you serve the dish, which is what I choose to do.

TO SERVE:

Thaw in refrigerator. Sprinkle with grated cheddar cheese. Reheat at 350 for 15-20 minutes until cheese is melted and beans and rice is heated through.

Makes 3 8x8 casseroles (about 4-5 servings each).

Black Bean Dip

Look for a quick, easy, and delicious appetizer to take to a New Year's Eve party? Here it is!

Black Bean Dip
1 can black beans, rinsed and drained
1 jar salsa
1 can corn, drained
2 green onions, chopped
Chili powder, to taste
Tortilla chips

1. Mix together first 5 ingreidents. Taste, add more seasoning if necessary.

2. Serve with tortilla chips for dipping.

Makes LOTS of servings!