Simply make these meals on a slower weekend day and freeze for those crazy weeknights! Even the pickiest of eaters will love the cheesy wild rice casserole and chicken enchiladas.
1Easy breakfast burritos
Serves 5
Ingredients:5 flour tortillas6 bacon strips6 eggs, slightly beaten3/4 cup shredded cheddar cheeseAbout 4 teaspoons Sriracha sauceSalt and pepperDirections:- Heat a medium skillet over medium heat. Add bacon slices and cook until crispy. Remove from heat and drain on a paper towel. Chop into bite-size pieces.Reserve about one tablespoon of bacon drippings. Add beaten eggs and cook until just fluffy. Add salt, pepper and cheddar cheese. Heat until cheese is melted.Place eggs in the middle of each of the tortillas. Add bacon pieces to the top of the eggs. Drizzle with Sriracha (about 3/4 teaspoon on each).Roll the burritos up. To freeze, wrap each burrito in wax paper and then in aluminum foil. Freeze for up to one month. To reheat, remove burritos from foil and microwave on 60 percent power for about 1-1/2 minutes, or until heated.
Serves about 6
Ingredients:6 ounces wild rice2-1/2 cups water10 ounce package frozen spinach, thawed1/2 large onion, chopped1 tablespoon butterSalt and pepper to taste1 cup mozzarella cheese, shredded1 cup cheddar cheese, shredded1 tablespoon oreganoDirections:- In a 2-quart baking dish, place rice, water, spinach, salt, pepper and oregano. Preheat oven to 375 degrees F.In a skillet over medium heat, melt butter. Add onion and cook until soft and fragrant.Add the onions to the rice mixture, stir to combine. Add in 1-1/2 cups cheese and stir. Top with remaining cheese.Bake, covered, for about 20 minutes. Remove the top and bake another 20 minutes, or until rice is tender.To freeze, place the cooked casserole (without cheese on top) into a zip-closed bag. Freeze for up to 1 month. To reheat, top casserole with cheese and cook in preheated oven (350 degrees) for at least 45 minutes.
Serves about 6
Ingredients:6 flour tortillas3 boneless skinless chicken breasts1 medium onion, diced4 slices bacon, chopped3 tablespoons taco seasoning1/4 cup water12 ounces enchilada sauce1 cup shredded cheddar cheese, dividedSalt and pepperDirections:- In a medium skillet, heat bacon over medium heat. Cook until crispy and place on a paper towel. Chop into bite-size pieces. Save 1 tablespoon of drippings.Cut chicken into bite-size pieces and place in the bacon drippings. Cook until no longer pink, about 6 minutes. Add taco seasoning and water. Cook until sauce thickens, about 3-4 minutes. Add bacon and remove from heat.Preheat the oven to 350 degrees F. Grease a glass baking dish with nonstick cooking spray. Scoop filling (about 1-1/2 to 2 tablespoons) into the middle of the tortillas. Top with a handful of cheese.Wrap the enchiladas up and place wrap side down into the greased baking dish. Cover with enchilada sauce and remaining cheese.Cover with foil and bake for about 20 minutes, or until cheese is melted.When freezing, do not add the cheese to the top of the enchiladas. Wrap the dish tightly with foil and freeze for up to one month. When ready to bake, preheat oven and top enchiladas with cheese. Bake an additional 5-10 minutes.
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