Dinner's in the Freezer: Part 2

Here are the rest of the recipes we will be using for our August bulk cooking session.


Mexican Lasagna with Chicken, Corn and Black Beans
1 1/2 lbs. shredded cooked chicken
1 cup each diced onions and bell pepper
2 t. minced garlic
1 cup canned black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup corn
1 1/2 t. chili powder
1 t. cumin
2 cups tomato based pasta sauce
1 cup salsa
1/4 t. pepper
2 T. fresh chopped cilantro
4 large tortillas or 8 small ones
1 1/2 cups shredded cheddar
1 cup sour cream
1/4 cup chopped green onions
Spray a 9 by 13 casserole dish with oil. In a saute pan cook onions, peppers, and garlic. Add the cooked chicken. Add the beans, tomatoes, corn, chili powder and cumin. Cook for 2 more minutes. Add pasta sauce, salsa and pepper. Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in cilantro and remove from heat. To assemble lasagna, spread 1/3 of the sauce on the bottom of the dish. Top with 1/2 the tortillas. Top with 1/3 of the sauce followed by 1/2 of the cheese. Cover cheese with remaining tortillas followed by remaining sauce. Sprinkle with remaining cheese. Cover with foil and freeze. When ready to eat, thaw and bake (with foil on) for 35 min. at 375. Uncover and bake 10 minutes more. Serve with sour cream and chopped green onions.

Gnocchi (ñoqui) Alfredo
(Don't know what gnocchi is? See this post.) The sauce will be made and frozen ahead of time. It is served with gnocchi. If gnocchi isn't available regular pasta will do.
2 lbs. frozen gnocchi
3 T. butter, divided
1 T. flour
1 1/2 cups milk
1/2 cup parmesan
dash ground nutmeg
1/2 lb sliced portobello mushrooms (you could use another type of mushroom)
Melt 1 T. butter and stir in flour. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat. Stir in cheese and nutmeg. Freeze sauce. When ready to eat, thaw sauce and do the following....In a large skillet cook remaining butter until golden brown. Add mushrooms and gnocchi that you have already boiled. Cook until the gnocchi are lightly brown and mushrooms are tender. Serve with sauce.

Lemon Chicken Tortellini
Sauce will be made and frozen ahead of time.
1 pkg. frozen tortellini
1 lb. boneless, skinless chicken breast, cut into 1 in. pieces
2 T. butter
1/2 small bell pepper, julienned
2 garlic cloves, pressed
3 cups chicken broth, divided
1/3 cup flour
1/2 t. salt
1/4 tsp pepper
2 t. grated lemon peel
1 (6 oz) pkg fresh spinach
6 T. parmesan
In a large skillet, saute chicken in butter until it is no longer pink. Remove and keep warm. In same pan cook red pepper until crisp tender. Add garlic and cook 1 minute longer. Add 2 cups broth; bring to a boil. Combine flour, salt, pepper, and remaining broth until smooth. Gradually stir into pan. Bring to a boil. Cook until thickened. Stir in chicken and lemon peel. Add spinach and cook til wilted. Freeze sauce. When ready to eat, thaw sauce, cook tortellini. Serve sauce over tortellini with parmesan sprinkled on top.