Freezer recipes II

Stuffed Pepper Soup

Ingredients:

• 3 cups cooked brown rice
• 1 lb 95% lean ground beef
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium chicken broth
• 1/2 tsp dried marjoram (I didn't have any so I just added extra garlic)
• salt and fresh pepper to taste

Directions:

In a large pot or dutch oven, brown ground meat on high heat and season with salt.Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 8 cups. 

-I did not add the rice before I froze this recipe. It's a simple addition at mealtime.
-----


Chicken Tortilla Soup

4 shredded chicken breasts
1 tblsp olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped red pepper
3 cloves garlic, minced
1 can rotel tomatoes and chilies
32 oz low sodium chicken stock
4 cups water
3 tblsp tomato paste
1 can black beans (drained)
1 can corn (buy organic, don't eat GMO!)
3 tblsp cornmeal

Combine first 10 ingredients until onions are soft. Add the rest of the ingredients and simmer for a few hours. At mealtime, use fried tortilla strips (or tortilla chips), cilantro, shredded cheese, and sliced avocado for toppings.

-The next time I make this recipe, I will use a jar of spicy salsa instead of the rotel. It's good, just missing a little kick.
----



Chicken Fajitas
(This is one of the fastest, cheapest, easiest freezer meals)

4 Chicken breast
1 envelope fajita seasoning
1 bag of frozen fajita vegetables

Cut raw chicken into bite sized pieces, drop into gallon sized freezer bags. Add the seasoning envelope and 1 cups water. Squeeze all the air out of the bag and let marinate in the fridge for a few hours. Freeze flat. Cook in crockpot on low for 4-6 hours (depending on thaw time). Add bag of frozen veggies during the last 1/2 hour of cook time.
----



All three of these recipes are best frozen flat in freezer bags. They make tidy little stacks, which is great if you have limited freezer space.