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January 16, 2005
Okay, so I've seen a lot of blog writers lately share some of their favorite recipes. And, right now, I am looking for good dinner recipes that I can make and freeze 1/2 of, so that I'll have some easy meals for after baby's arrival (or before when I'm too lazy to really cook - ha ha). I've already frozen half of a casserole (before baking it) this week, and half of a baked lasagna. Could I be nesting?
I'll get things rolling and start off with one of my favorite recipes. Got it from a magazine and we LOVE it around here - pretty easy to make, too. I did freeze part of it, but I don't know if it will defrost well or not. I guess we'll see.
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MEXICAN MANICOTTI
1 box manicotti shells
1 lb. ground beef or turkey, thawed but not cooked
1 can refried beans
2.5 tsp. chili powder
2 tsp. oregano
1 jar (16 oz) picante sauce
2.5 c. water
16 oz. sour cream
2 c. shredded cheddar or mexican-style cheese
sliced olives (optional)
green onions (optional)
chopped tomatoes (optional)
The night before or morning of:
- Mix the raw meat, beans, and spices together
- Stuff in shells and put in a 13x9 in. casserole (if I have extra stuffing I kind of put it around the shells after they're arranged)
- Mix water and picante sauce. Pour over shells and cover. Leave in refrigerator overnight or all day
Dinner Time:
- take dish from refrigerator and let sit about 30 min.
- Cover with foil and Bake at 350 for one hour
- Top with sour cream, cheese, and any other toppings you would put on tacos. Bake another 10 minutes, uncovered.
- Let stand about 10 min. before serving
We LOVE it around here - and as with any pasta dish, it also tastes great as leftovers. If you like guac, that also tastes REALLY good on top when you serve it!
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So, who has some good recipes out there with ingredients that aren't too complicated? Anything that freezes well is EVEN better!
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