Originally Posted by lerlisha
Ooooh! So many good ideas here!
Last night I made a veggie soup that was delicious, then I made a second soup base minus the things that I didn't think would freeze well (zucchini, potatoes, orzo). The recipe is here
, we definitely get butternut squash in the states. I'd love to get your recipe!
, I've been reading about freezer storage and second what albanyaloe said. Label, label, label. A lot of people prefer glass containers with a sturdy seal, some don't mind plastic containers or bags. One thing I learned about which was a good tip - if you're freezing meat that you don't want to freeze together (like, I breaded some chicken tenders to freeze last night), lay the food out flat on a baking sheet and "flash freeze" for 2-3 hours, then package the food in your chosen container. This works for fruit too - if you find a good sale on blueberries and buy a lot of them, flash freeze them, then wrap 'em up and toss in the freezer for later.
, I'm not gluten-free but I do try to limit gluten and find I feel better when I do. Can't wait to see some of your recipes!
, would you share your enchilada recipe?
, I've been looking for a good bread recipe for just regular loaves of wheat "sandwich" bread. Do you have something like that? I'd love to see your recipes if so!
Sorry it took so long for me to get back to you
Here's the enchilada recipe as given to me...then I'll post my notes after.
Cheese Enchiladas - 350* 20min
8 large corn tortillas
1 bunch chopped green onions
2 can enchilada sauce
1 pound each, shredded cheddar and jack
1 can diced green chiles
1/4 cup finely chopped cilantro
brush tortillas with oil on both sides, place on cookie sheet bake 350* for 3-4 min
coat bottom of baking dish with a little of the sauce, pour remaining sauce in a bowl big enough to fit tortillas in
mix together white parts of onions, cheese, chiles, and cilantro
dip each tortilla in sauce, drain off excess, lay on counter and fill with cheese mixture -- roll up, place seam side down in dish
pour remaining sauce over of the top of enchiladas and then sprinkle on remaining cheese mixture
garnish with green onion tops and sour cream
Okay, so I can never find "large" corn tortillas, so I buy a pack of the standard size, not sure how many it makes. I actually rarely follow the recipe anymore and just wing it, adding in black beans or spinach in the filling. For my husband we use green sauce, jalepenos, cilantro, cheese, and chicken. I usually buy tomato sauce and add my own seasonings. I also don't heat the tortillas in the oven, I just put a little oil in a frying pan/griddle and warm them on there as I assemble them.
FYI - when frozen and reheated, it's more of a casserole, than being able to take an individual enchilada out!