Shepherd's Pie

This is not your mother's Shepherd's Pie!  This is a copy cat of the Cheesecake Factory's recipe.  My friend Alyssa and her husband discovered it, and loved it.  I finally tried it when one of them mentioned how well it froze.  Really?  A delicious freezer meal!  I love to freeze individual portions in larger ramekins, then I eat them for lunch.  

Find the original recipe HERE.

The version I grew up with was very "70's".  A layer of ground beef, a layer of canned green beans, a layer of cream of mushroom soup, a layer of mashed potatoes and then sprinkled with cheese.   In defense of my mother, she is a fabulous cook and she has changed with the trends and styles of cooking.  I was recently looking through one of her old recipe collections from the 70's, and I was laughing because almost every recipe called for condensed cream soup or other heavily processed foods.  I feel like those kinds of ingredients are very frowned upon these days.  I try to cook with fresh and real food as much as possible.  That is why I love this recipe!

This is a dry house.  Ain't no alcohol in our home.  When a recipe calls for wine I use cooking wine found next to the vinegars at the grocery store.  Yeah yeah yeah... I know there is some alcohol content, but it is minimal and they say the alcohol cooks out.  It is more for flavor.  If you do not like the flavor then substitute it. In this recipe beef broth is a good substitute.  

prep 20 min, cook 40 min

• 2 tbsp oil, divided
• 12 oz white mushrooms,sliced thinly 
• 8 oz red wine, divided (I use less than this.  I use cooking wine or beef broth.)
• 1/2 cup carrots,julienned 
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb ground lamb or beef
• 3-4 sprigs fresh thyme, minced
• 1 cup frozen peas
• 2 tbsp butter, divided
• 2 tbsp flour
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 cup chicken or beef stock
• 2 medium zucchini,julienned 
• salt and pepper, to taste
• 6 cupsmashed potatoes(6 medium yellow potatoes, 4 tbsp butter, 1/2 cup cream)  
• 1 egg, beaten
• 2 tbsp Parmesan cheese, grated

1. If you happen to have left-overmashed potatoesskip to step 2.  Boil diced potatoes in salted water until soft, about 30 minutes.  
2. Pre-heat oven to 400F. Butter a large casserole dish.
3. Meanwhile in a large skillet, heat 1 tbsp oil over medium-high heat.  Add sliced mushrooms.  Saute mushrooms until soft and brown.  Add 2 oz red wine to the hot pan, stirring and scraping the pan.  Remove mushrooms to a plate.
4. Wipe out the pan and add the remaining 1 tbsp of oil, heat to medium.
5. Saute carrots until beginning to soften, then add onion and garlic.
6. When onions are soft add ground meat and brown, breaking meat into large chunks.
7. When meat is browned, season with salt, pepper and thyme.  Add mushrooms, peas and 1 tbsp butter.
8. Sprinkle mixture with flour and stir.  Then add tomato paste, Worcestershire, and remaining 6 oz wine.
9. Cook and stir mixture for several minutes.  Add stock and simmer until sauce is thick and somewhat reduced.
10. Remove from heat and stir in zucchini.  Season to taste.
11. Pour meat mixture into the prepared casserole.
12. Drain and mash potatoes with butter and cream as needed.
13. Spoon mashed potatoes over meat and spread and smooth the top. (At this point you can refrigerate or freeze the dish as desired.  I freeze individual servings in ramekins.)
14. Brush potatoes with a beaten egg and sprinkle with Parmesan.  I also like to sprinkle some more fresh thyme on top.  
15. Bake casserole 20-30 minutes or until hot and bubbling and potatoes are browned.  Cook time will be longer for a cold dish.

Hawaiian Haystack Sauce

I love the idea of Hawaiian Haystacks - rice with a chicken gravy of sorts and lots of vegetables and some cheese on top.  They are great to feed a crowd, and no side dishes needed.  However, I tend to never make them because the only way I have ever had them, or made them is with a couple of cans of condensed Cream of Chicken Soup slightly diluted with water for the gravy, with a little bit of added chicken.  And then one day I was searching through my good friend Emily's recipe blog and found this delicious recipe here.  (Most Delicious Dishes on my side bar - check out her blog for more perfect family dinners!)

This is now one of my favorite meals to make ahead in the freezer.  When I have extra shredded chicken from a rotisserie chicken, I make a batch of this sauce and throw it in the freezer for an easy weeknight dinner.  We now have this about once a month.  

Make a roux 

by melting  1/2 cup butter, then take off heat and using a whisk 

mix in 1/2 cup flour

Add:

2-3 cups water

2-3 tsp chicken bouillon 

1 cup milk or half and half

Cook until thickened.  Stir often so it doesn't scorch on bottom.   (I use my whisk.)

Add:

1 can cream of chicken soup

shredded cooked chicken ( I usually have a Costco rotisserie chicken and us about half of it)

Simmer about 10-15 minutes.  Season to taste with salt, pepper, and poultry seasoning.

shredded cheese

pineapple tidbits 

green onions (sliced)

red peppers (diced)

tomato, chopped

shredded coconut

celery, sliced

olives, sliced

crunchy chow mein noodles (I bribe my kids with these.  The more tomatoes they put on and eat, the more crunchy noodles they are allowed. hehehe)

Serves: about 6, I usually double it cause we love the leftovers!!  It freezes wonderfully!

Cajun Garlic Pork Roast

Are you looking for a delicious Autumn supper?  I love Pork roasts, and this recipe for a Cajun rub is so yummy and easy to make.  It literally takes 5 minutes to prepare, but with a few good side dishes (for example - garlic mashed potatoes) it becomes "Sunday dinner" quality. 

This recipe comes from Cooking Light May 2005.

 *This Roast Pork is best served with my special horseradish sauce on the side.  I mix 2 parts fat free sour cream with 1 part prepared horseradish. 

 Preheat oven to 350 degrees

1- 2 pound boneless pork loin roast, trimmed

Cooking Spray

 In small mixing bowl combine -

1 1/2 Tablespoons minced fresh garlic (I use bottled)

1 Tablespoon dried Oregano

2 teaspoons black pepper

1 teaspoon seasoned salt

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon crushed red pepper

Time to get down and dirty.  Use your hands to rub the seasoning mix into the roast really well.  Pack on the extra bits to form a nice crust.  Place roast on a broiler pan sprayed with cooking spray.  Bake at 350 for 1 1/2 hours or until thermometer registers 155 degrees.  Let stand for 10 minutes. 

Serving size - 3 ounces

calories 168, fat 6.2 g, protein 25.1 g, carb 1.7 g, fiber 0.7 g, chol 62 mg, sodium 246 mg

**for Freezer Meal - I usually buy a large family size package Pork Roast.  I use each piece in the package for different freezer meals.  I combine the rub and freeze in a small Ziploc, and tape to the wrapped roast then freeze.... OR you can rub on the seasonings then wrap and freeze.

Barbecued Pork Ribs

I am happy to say this recipe has received approval from an Aussie!  My brother in law loved this sauce!  I got this recipe from my good friend Alyssa.  She found it on allrecipes.com and used it for our freezer meal group.  It was one of the best freezer meals I ever received!  I have since then made it many times for my own family, and others.  Sometimes I do it as a freezer meal, ahead of time.  Other times I make it straight through!

Here is the link to the original.

• 8 pounds pork spareribs
• 3 cups ketchup
• 1 cup barbeque sauce
• 1 cup brown sugar
• 2 1/2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1 dash hot pepper sauce, or to taste
• 3 tablespoons steak sauce
• 2 cloves garlic, minced

Directions

1. Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)
4. Cut the ribs between the bones (I cut with kitchen shears) and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.
5. **Freezer Meal - Boil the pork ribs to shrink then drain, cool and cut.  Place ribs in bag.  Make sauce and cool.  Pour sauce over ribs in bag.  Freeze Flat.  When ready to prepare, thaw and bake as step 4 says to.

Calzones

I was craving Calzones one day, and decided to make some.  They turned out super yummy.  Here is how I made them.

Prepared Pizza dough, I used my whole wheat pizza dough recipe, with a little bit of added flax meal.

Turkey Sausage, crumbled and browned

Veggies - I used zucchini,  red bell pepper, onion and mushrooms

Shredded Mozzarella
Marinara sauce - bottled, or homemade

Brown the meat, add in cut up vegetables. 

Roll dough out into 8 inch circles.  Spread meat and Veggie mixture on one half of the dough.  Sprinkle a bit of shredded Mozzarella over meat and veggies.  Cut a few slits on the opposite side of dough.  Fold over and pinch the lose edges together.

Bake at 400 degrees for 15-20 minutes, or until done. Before baking I sometimes like to sprinkle Johnny's Garlic Seasoning on top or some shredded Parmesan.

Dip in heated Marinara sauce.

Albondigas Soup

I really love soup.  Monday night is soup night at our house, except for the hot parts of Summer.  This soup is a favorite around here.  This is another recipe from my mom.  I do not know who she got it from.  

Albondigas is Spanish for Meatball.  This is a slightly spicy, meatball stew.  It is really delicious!  

Freezer Meal Directions - Potatoes do not freeze well.  If preparing for the freezer leave the potatoes out, then add when you heat it up, then cook long enough to cook the potatoes.  I prefer to prepare and freeze the meatballs only.  In the original recipe the meatballs are plopped into the soup, raw - after the veggies are in and cooking.  I prepare the raw meatballs then line them on a silpat to freeze.  After an hour of individually freezing I throw the frozen meatballs into a Ziploc bag.  When I am ready to prepare the soup I take the meatballs out of the freezer, prepare the veggies and soup, then plop the still mostly frozen meatballs into the soup.  It works great, and saves me a lot of time at dinner to have the meatballs pre-made.

Soup

2 cans beef consomme soup

2 cans water                                               Carrots

1 Bay Leaf                                                  salt & pepper

celery                                                          potatoes

green bell pepper                                         zucchini

1/4 tsp. cumin                                              onion

1 large can of diced tomatoes

Meat balls

1 1/2 pounds of hamburger (if your family is smaller you can use less - 1 pound.  I use more like 2 pounds.)

3/4 tsp. salt

2 Tbsp. chili powder

1 cup bread crumbs

3/4 cup rice, uncooked

1 egg

Place all veggies in large soup pot, with consomme and water.  Add all soup ingredients and simmer for 1 hour.  If meatballs were not made ahead and frozen, now is when you make them.  Drop meatballs in and cook for another 45-60 minutes.  Stir gently occasionally, so meatballs do not fall completely apart.

Some meatballs will fall apart, as the rice cooks in side them,and as you stir, but it adds a wonderful texture and is really good.  This is less likely to happen if they were previously frozen. 

Beef Balsmaic Sandwiches

We call these 'Crock Pot Sandwiches' to keep things simple.  I have no idea where my mom found this recipe.  She started making it after I was long gone from home, and married.  It has become a family favorite for sure.  My kids get so excited when they come home from school and smell this from the crock pot.  

I keep things simple by serving cut up veggies and or fruit on the side, or coleslaw is really good on the side.  

I have done this as a freezer meal for friends.  I cook it up in the crock pot, then let it sit and cool a bit before transferring to plastic bags and freeze flat.  I like to freeze my leftovers to do sandwiches another night, or make shredded beef enchilada's.  

2 1/2 - 3 pound boneless beef rump roast
1/2 tsp. Italian Seasoning
1/2 tsp. salt
1/2 tsp. garlic powder
Pepper
1 large sweet onion (I use yellow if I have no sweet on hand)
3/4 cup balsamic vinaigrette dressing (I use the low oil Paul Newman's - It's my favorite)
8 Sandwich buns split, ciabatta buns are great.
1/4 cup sun dried tomato spread (I mix a Tbsp or 2 with a 1/4 cup of Mayonnaise.
sliced Provolone cheese

1. Spray large skillet with cooking spray.  If roast comes in netting, do not remove.  Sprinkle beef with seasonings, and brown on all sides.

2. Spray a 5-6 qt. slow cooker with cooking spray.  Place sliced onion on bottom.  Place beef on top.  Pour dressing over the beef and onion.

3.  Cover on low setting and cook for 8-9 hours.

4.  Place beef on large cutting board and cut off netting if necessary.  Cut or shred beef.  Return beef to the crock pot, and the juices.

To Serve - Spread the Sun dried tomato mix on both sides of a toasted bun.

Place some shredded beef and onion on, using a slotted spoon.   Top with a slice of cheese.

Delicious!

Don't forget to use the leftovers for delicious shredded beef enchiladas! 

Mustard Pork Marinade

I am not a mustard lover, but I love this recipe!  That should tell you how dang good it is!  My entire family, including all kids, loves this for dinner.  Not only is it delicious, but it is so easy to prepare and make.  If making it as a freezer meal, reserve some of the mustard mix and freeze in a separate, smaller bag, to thaw and use when the dish is served.

Boneless Pork Chops, Cut up Pork Loin or Pork Ribs (If using pork ribs, boil for 1 hour in salt water to create about 1/2 inch shrinkage.)

¾ cup mustard                                     1/8 teas. Thyme

6 drops liquid smoke                            ½ teas. Seasoning salt

1/8 teas. Garlic powder                        2 T soy sauce

1/8 teas. Paprika                                  3 T Worcestershire sauce

1/8 teas. Oregano                                1 T Apple Cider Vinegar

Mix all together, set aside about 1/4 of mixture to use later for basting and dipping.  If I am doing more than 5-6 pork chops, I double the marinade recipe, so we have more later for dipping and basting. 

After Marinating, grill or broil till cooked all through.

If doing as a freezer meal, put pork in a freezer bag, with the marinade, some being set aside and frozen seperately. 

Tortellini Soup

I got this out of a ward cookbook from Colleen Widmer.  My family LOVES this soup!  It is often made in our house!  I have changed the recipe a bit - the measurements, to fit my family.  This is the recipe as I make it.  When I make it as a freezer meal, I prepare the whole dish without the tortellini.  I thaw the soup and bring to a simmer before adding the tortellini.

1 1/2 lbs. turkey sausage (sweet or mild)               
1 can tomato sauce

2 tsp. minced garlic

1/2 cup chopped onion                                        
1 1/2 cups chopped zucchini

5 cups beef broth (water with beef bouilion)          
3 cups cheese tortellini

1/2 cup water                                                       
1/2 tsp. oregano

1 can chopped tomatoes                                       
1/2 tsp. basil

1 cup peeled, sliced carrots           

Brown sausage, drain off any grease and rinse with hot water to eliminate more fat.  Add garlic and onions to cook and stir a little longer.  Add everything else and simmer for 25 minutes. 

***If doing a freezer meal simmer for 10-15 minutes in order to half cook the vegetables before cooling and freezing in a freezer bag.  When ready to prepare, thaw, heat and add tortellini.  Simmer for another 15-20 minutes.                        

Indonesian Beef Curry with Coconut Basmati Rice

Indian food is very much liked in our family.  Our kids love it, and we love it!  This recipe is Indonesian Curry which is different from Indian, but similar in a lot of the spices and flavors.  Besides the delicious flavor, my favorite things about this recipe are, it is a Cooking Light recipe (May 2008), and this makes a great freezer meal!  Also, this makes a great leftover for lunch the next day.  I like to double this, so we have lots of extra.

Curry - 

Cooking Spray             
1 1/2 lbs. lean top round, cut into thin slices (I also use petite sirloin)

1 1/2 Tbsp. canola oil  
1/2 cup thinly sliced shallots (I use minced onion)

2 Tbsp. minced, fresh ginger

6 garlic cloves, thinly sliced (I use 6 tsp. bottled, minced garlic)

2 serrano chiles, thinly sliced (I mince them - wear food prep gloves)

2 tsp. ground coriander   1 1/2 tsp. ground cumin

3/4 tsp. salt                     1/2 tsp. ground cloves

1/2 tsp. black pepper      3 cardamom pods, crushed (I use 1 tsp. ground cardamom)

1 stick of cinnamon         1 cup vegetable broth

1 Tbsp. lime juice

Rice - 

1 1/4 cups water

1 cup uncooked basmati rice

1 cup light coconut milk

1/4 tsp. salt

To prepare curry - 

Heat a large skillet, coated with cooking spray.  Cook beef, in single layer.  Do one 1/2 at a time if needed.  Cook for about 3-4 minutes.  Place beef in bowl on the side.

Reduce heat, add oil to pan.  Add Shallots, ginger, garlic, and chili's.  Cook 4 minutes stirring occasionally.  Stir in Coriander, cumin, salt, cloves, pepper, cardamom and cinnamon stick.  Cook 30 seconds, stirring constantly.  Return beef to pan, and add broth. 

Cover, reduce heat. (**This is when I let it cool and freeze it flat in a Ziploc bag.**)  Simmer 35 minutes or until beef is tender.  Uncover and cook for 10 more minutes, or until sauce is thick.  Discard Cinnamon stick and add in lime juice.  

To Prepare Rice - 

Bring all ingredients to a boil.  Cover and turn heat down and simmer for 18 minutes.    Take off heat and let sit for 5 minutes.  Fluff with a fork.

Nutritional Information - Serving Size 2/3 cup rice and 1/2 cup Curry

Calories  280, Fat  9.4g, Protein  27.9, Carbs  18.6,  Fiber  1g.

Pork Satay with Peanut Dipping sauce

I love this meal!  It is really delicious!  It is from the Weight Watchers 2007 annual recipes for success.  The recipe says to cook the pork strips on wooden skewers.  I find it much easier to just lay the pieces on the broiler pan without the skewers, although the kids find the skewers way fun.  The peanut sauce with this recipe is very yummy.  I always have served this with Basmati Curried Rice.

1- 1 lb. pork tenderloin, trimmed       1/4 cup soy sauce

2 Tbsp. brown sugar                         1 Tbsp. creamy peanut butter

1 Tbsp. fresh lime juice                      2 tsp. minced garlic

18 (6-inch) wooden skewers, soaked for 30 minutes.

Cooking spray

Peanut dipping sauce *

Cut pork into strips and pieces.  Place pork in Ziploc bag.

Combine soy sauce and next 4 ingredients in a small bowl.  Whisk till blended.  Pour over tenderloin strips in bag.  ***Freezer meal - Lay flat in bag with marinade and freeze. 

Marinate at least 1 hour, turning bag occasionally.

Preheat broiler.  Spray broiler pan with cooking spray.  Either lay pieces of pork on broiler, or thread them on to the skewers.  Broil 3 minutes on each side.  Serve with Peanut Dipping Sauce.

*Peanut Dipping Sauce

Combine all ingredients in a small saucepan; stir with a whisk until well blended.  Bring to a simmer over medium heat and cook 5 minutes or until slightly thick.  Cool slightly before serving with pork.

***Freezer Meal - I combine all the ingredients and cook for just a minute or two, then cool completely before freezing flat in a small Ziploc bag attached to the big bag of marinating pork.

2/3 cup chicken broth         1/2 cup creamy peanut butter

2 tsp. minced, fresh ginger   4 tsp. fresh lime juice

2 tsp. soy sauce                  2 tsp. minced garlic

 

Italian Delight

My mom got this recipe from her mother. One time my mom made it for my dad, when they were newly married, and used pitted olives.  I think he my have broken a tooth!  I always slice my olives in this dish, so that for sure has never happened to me.

3 cups uncooked pasta            1 can tomato sauce

1 lb. hamburger                       1 can pitted olives, sliced

1 lg. onion                               8 oz. shredded cheese

1 green pepper                        1 Tbsp Worcestershire sauce

1 tsp. minced garlic                  1/2 tsp. paprika

1 can tomato soup                    4 shakes cayenne paper

1 lg. creamed corn

Cook pasta in boiling water according package directions.

Brown hamburger with chopped onion, green pepper and garlic.  Drain and rinse.  Add tomato soup, creamed corn, tomato sauce, olives and spices.  Simmer, add noodles, top with cheese.  Bake 350 degrees for 20 minutes.

***Freezer meal - Prep everything except the pasta.  (If you add the pasta, only cook it aldente before adding it to the rest for the freezer)    Thaw, add pasta if needed, then top with cheese to bake.

Sesame-Chili Chicken with Gingered Watermelon Salsa

This is one of our favorite Summer recipes!  I make it all the time, all Summer long!  For convenience sake I have figured out how to prep it as a freezer meal as well.  The original recipe is found in Cooking Light Magazine June 2006. 

This is also very good with fish instead of chicken.  One year my brother in-law caught some rock fish and brought it to dinner.  We added it to the marinade and it was delicious, as well as the chicken.

***I usually double this recipe, and serve it with Curried Basmati Rice.

Chicken -

2 Tbsp. low-sodium soy sauce (I just use regular soy sauce)

1-2 Tbsp. chili sauce with garlic

1 Tbsp. dark sesame oil

4 (6 oz.) boneless, skinless chicken breast halves

Salsa -

2 cups diced, seeded watermelon

1/4 cup diced yellow bell pepper (I've used other colors as well)

2 Tbsp. thinly sliced green onions

1 Tbsp. finely chopped fresh cilantro

2 tsp. mirin - sweet rice wine (since I never have or have used sweet rice wine, I just use rice vinegar as a substitute and that works great)

1 tsp. lime juice, fresh (I usually use bottled)

1 tsp. peeled, grated fresh ginger

1/8 tsp. salt

1 jalapeno pepper, seeded and minced

1. Mix marinade ingredients and pour over chicken in bowl or Ziploc bag.  Let marinate for at least 1 hour, turning chicken occasionally.

2. Prepare Grill. 

3. Prepare Salsa by mixing all the salsa ingredients, cover and chill till service.

4. Grill chicken for about 6 minutes on each side or until done. 

Garnish with more cilantro and lime wedges if desired.

*Yield 4 servings, Serving size: 1 chicken breast half and 1/2 cup salsa.  Calories 247  Fat 4.6g  Protein 40.2g  Carb 8.7g   Fiber 0.7g

***Freezer Meal directions - Prep chicken and marinade in Ziploc bag and freeze flat.  Prep all of salsa without the watermelon.  Toss the salsa into boiling water for 2 minutes to blanch, grab out with mesh strainer and let cool.  Freeze in a small Ziploc bag laying flat.  When ready to prep thaw chicken - it will marinate as it thaws.  Thaw salsa and add watermelon, toss till mixed well. 

Adobo Chili Chicken Wraps

This is one of my favorite crock pot meals.  It works great as a freezer meal.  I have had some fun experimenting with this one.  I have used this filling on seasoned rice and in enchilada's.  I also use this when I make NY Burrito's.  I heat up rice in some Olive Oil and Kosher Salt.  Add in some Cumin, Chili powder, and fresh Cilantro.  Then the water to cook the rice.  I layer in a tortilla the rice, the chicken with adobo, then toppings.  It is SO good!

In a 3-4 quart cooker layer –

1 can (15 oz.) black beans, rinsed

2½ lbs. boneless skinless chicken thighs

2 cloves garlic, minced

2 T chopped chipotle chiles in adobo sauce (from 7-11oz. can)

1 t ground cumin

1 cup salsa

Cover and cook on low setting for 7-8 hours (High setting for 4-6 hours)

Scoop out chicken pieces onto plate and shred up, taking off any extra fat etc.  Stir back into bean mixture.  Dispose of fat and extra’s.

***I usually freeze half of this, because it makes a lot.  I let it cool and then freeze in a Ziploc bag.  Lay flat in freezer.  I will usually do burritos the first time then do something new with the frozen portion later in the month.

Warm flour tortilla’s (I wrap tortillas in foil then heat in oven.) and serve with toppings such as –

Sour cream           Chopped Tomatoes (I love the taste of the fresh tomatoes on this filling.)

Shredded cheese 

Black Bean Tostada's

I got this out of a grocery stand cookbook done by Betty Crocker.  I love this meal so much.  It is healthy and easy and makes a good left over for lunch the next day. It also makes a great freezer meal!

1 Package flat, hard Tostada shells.

Cook & Drain –

                1 lb. Ground beef or ground turkey

                ½ cup onion, chopped

Stir in 1 can (10 oz.) chopped tomatoes and green chili’s, undrained. I sometimes blend up the tomatoes in a magic bullet so my kids do not know they are there.  I will also add other pureed veggies like Carrots.

Heat to boiling, then reduce heat.

Simmer uncovered about 10 minutes or until liquid is evaporated. 

Stir in 1 can (15 oz.) black beans, rinsed and drained

***For freezer meal let cool and freeze in Ziploc bag and freeze flat.  When ready to prepare, thaw, warm up and serve on shell with toppings.***

Heat through.  

Top tostada shells with bean mixture, lettuce tomato, cheese and sour cream. 

Chicken Cashew

This is a good one to double if you are feeding more than 4 adults.  I always want leftovers of this dish.  It is very good reheated.  It is also a good recipe to do everything ahead of time.  Chop and shred all the ingredients the night or morning before cooking, and the job will be much easier to throw together at the last minute.   It can be cooked in a large fry pan if you don’t own a wok.

1 lb. boneless chicken breasts,                          2 Tblsp. oil

        cut in thin strips                                         1 small cabbage, shredded,

2 Tblsp. soy sauce                                                  about 4 cups

1 Tblsp. cornstarch                                            1 teas. Sugar

2 Tblsp. oil                                                         ½ cup cashew nuts

½ teas. salt                                                         1 teas. cornstarch

1 lb. Mushrooms, sliced                                      ¼ cup soy sauce
1 small onion, sliced (I like about 1/2 inch strips)
Cooked Rice

Put cut up chicken strips with 2 Tablespoons and 1 Tablespoon of cornstarch.  Let sit at room temperature for about 15 mintues.  In a wok heat 2 Tablespoons oil.  Add in salt, and then chicken.  Stir fry till chicken cooked through.  Add in mushrooms and onions till tender.  Place in warm bowl. 

*** If making a freezer meal I let this cool then package in a Ziploc bag and freeze flat.  When ready to prepare take out and let thaw.  Cook the cabbage then throw in the previously frozen chicken mixture, and finish.  I prefer not to freeze the cabbage or cashews.  They do not stay as crisp after frozen.***

Wipe out the wok.  Heat oil and add cabbage and sugar.  Stir fry till crisp-tender, about 3 minutes.  Add in chicken and veggie mix.  Add in Cashews.  Mix together 1 teas. cornstarch and 1/4 cup soy sauce.  Pour over, and stir in.  As it cooks it will thicken. 

Serve over rice.  I like Japanese Sticky rice with this dish.