Red Beans and Rice

New Orleans Red Beans and Rice (Southern Living 199?)

1lb. dried red beans
7C. water
1 green bell pepper, chopped
1 med. onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1/2 lb. andouille sausage, sliced (I use a whole package of smoked sausage. You can order/purchase andouille from Schnucks, but I haven't tried it yet. Today I am using turkey sausage with Hormel turkey peperoni.)
3 T. creole seasoning (Tony's)
Hot cooked rice
Garnish: sliced green onions

Place first 8 ingredients in a 4 quart slow cooker.
Cook, covered, at HIGH 7 hours or until beans are tender. Serve with hot cooked rice. Garnish, if desired. Makes 31/2 quarts.

Twice Baked Potatoes

twice baked potatoes
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided (optional)

Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes in preheated oven for 1 hour.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

Black Bean Burritos

Makes 6-4 serving meals (1 1/2 burritos per serving)

3 1/2 pounds dried black beans or 13 pounds of canned black beans, drained and rinsed

In a large stockpot, soak bean overnight (if using dried beans). Drain and rinse. Return to stockpot, cover with water and simmer 1 hour or until desired tenderness. Drain and set aside.

olive oil
7 medium onions, finely chopped
2 T plus 1 t garlic, pressed or minced
7 pounds canned diced tomatoes, undrained
7 jalapeno peppers, seeded and diced
2 T plus 1 t chili powder
2 T plus 1 t ground cumin
2 T plus 1 t dried oregano
3 lemons, sliced and seeded
1 t salt

Work in batches as necessary. In a large stockpot over med heat, heat oil. Saute onions, garlic and jalapeno peppers until tender. Stir in drained beans, tomatoes, chili powder, cumin, oregano, lemon slices and salt (omit if using canned beans) and bring to a boil at high heat. Reduce heat, cover, and simmer 30 minutes. Remove cover and simmer until slightly thickened (approx 20 mins). Remove lemon slices. Working in batches as necessary, puree half of bean mixture in a blender or food processor until smooth. Add unblended bean mixture to blended and stir thoroughly. Cool.

48 ounces mild salsa or picante sauce
6 cups shredded Monterey Jack or Co-Jack cheese
36 10-inch flour tortillas

Package salsa in snack bags (1 cup per meal or 1/4 cup per serving). Package cheese in snack bags (1 cup per meal or 1/4 cup per serving).

Assemble burritos by placing 1/2 cup bean mixture onto each tortilla, folding ends in, and rolling. Place 6 burritos (or 1 1/2 per serving) in each tin. Cover with a sheet of plastic wrap, pressing down to cling to food. Place a package of salsa and a package of cheese in each tin. Cover. Freeze.

Recipe from Cooking Among Friends: Meal Planning & Preparation Delightfully Simplified by Mary Tennant & Becki Visser.

FREEZER CHICKS INSTRUCTIONS:

Defrost in refrigerator. Preheat over to 350 degrees. Remove cover, salsa, cheese and plastic wrap. Spread salsa over burritos. Cover loosely with foil to prevent drying. Bake until bubbly around the edges and hot in the center (approx 30 mins). Remove foil and sprinkle with cheese during the last 5 mins of baking. Let stand at room temperature 15 mins before serving.

Fiesta Enchiladas

1 1/2 cups shredded Mozzarella cheese
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cup frozen corn, thawed
1 cup chopped onion
1/2 teaspoon minced garlic
salt and pepper to taste
1 (15 oz) container reduced-fat ricotta cheese
1 egg white
12 (8-in) flour or flavored tortillas
1 (16 oz) jar salsa

In a large bowl, mix 1 cup of the Mozzarella and the spinach, corn, onion, garlic, salt and pepper, ricotta and egg white. Place 1/3 cup of the mixture evenly down the center of each tortilla. Roll the tortillas and arrange them, seam side down, in a 3 quart baking dish coated with non-stick cooking spray. Pour the salsa over the filled tortillas and sprinkle with the remaining Mozzarella cheese.

From Holly Clegg's trim & terrific Freezer Friendly Meals.

FREEZER CHICKS DIRECTIONS: Remove from freezer and thaw. Preheat the oven to 375 degrees. Bake, covered, for 50 minutes to 1 hour, or until the tortillas are heated through and the cheese is melted.