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Preparing meals ahead of time and freezing them will save you some much time and headache on those busy stressful days. Many of these meals can then be dumped into a slow cooker where they can cook all day while you are away. Either way, meal planning ahead of time will get you those hot meals that you want to provide for your family during these cold winter months. You can freeze almost any food and it will be food safe but sometimes the quality of the foods will deteriorate when you freeze them so knowing which foods do and do not freeze well are essential. The Cooperative Extension office has many different resources and recipes for freezer meals and slow cooker meals. It also important to make sure you are using the correct equipment such as freezing casseroles in shallow containers. Feel like you are just way too busy to cook? Learn batch-cooking freezer meal tips and hacks. This weekly series takes place on Tuesdays so join us on Tuesday, November 14, 2023 at 2:00 p.m. Register for this FREE weekly series at bit.ly/Dish
Enjoy this& Beezus) at 7:00 p.m. It’s rated G, so the whole family can attend! See you on Friday, August 12th! delicious recipe from Penn State Extension, adapted from Betty Crocker. For more Food for Thought programs, activities and recipes, check us out on Facebook
Freezer Ready Chicken Enchiladas – serves 6
From Penn State Extension
Nonstick cooking spray
1 Tbsp olive oil
1 small yellow onion, finely chopped
2 cloves garlic, finely chopped
2 cups cooked, shredded, boneless, skinless chicken breast
½ Tbsp chili powder
½ Tbsp cumin
1 can (14oz) red mild enchilada sauce
2 cups shredded cheddar cheese
6 whole wheat tortillas (6-inch)
Chopped fresh cilantro, salsa, and sour cream, if desired
Line 11×7 inch baking dish with foil, then spray with cooking spray. Set aside. In an 8-inch skillet, heat oil over medium-high heat. Add onion and cook for 3 to 5 minutes or until tender and translucent. Add garlic and cook for 1 minute. Transfer the mixture to a medium bowl and add chicken, chili powder, and cumin. Stir until well combined. Pour 1/3 cup of the enchilada sauce into baking dish, and spread in even layer. Add 3/4 cup of the enchilada sauce to the chicken mixture along with 1 cup of the cheese. Stir until well combined. Place 1/2 cup of the chicken mixture into the middle of each tortilla. Roll up, and place seam sides down in baking dish. Top with remaining enchilada sauce, followed by remaining cheese. Cover enchiladas with a layer of foil. Freeze overnight or until enchiladas are firm. Use foil to lift enchiladas out of baking dish. Place enchiladas in gallon-size resealable food-storage plastic bag until ready to use. When ready to bake, heat oven to 375°F. Place enchiladas back into 11×7-inch baking dish. Bake enchiladas, covered with foil sprayed with cooking spray, 45 minutes. Remove foil, and bake about 15 minutes longer or until enchiladas are heated through and cheese is melted and bubbly. Let stand 5 minutes. Top with cilantro before serving. Serve with sour cream and salsa.
Nutrition Facts: 420 calories, 20g fat, 95mg cholesterol, 460mg sodium, 1g fiber, 32g protein
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