Anybody else have a husband who “won’t eat it if it’s a casserole” ? 

My sister-in-law, Kari,  told me of this recipe idea…but she said, “You can’t call it a casserole, or Randy won’t eat it!”  Apparently it’s a common theme with husbands.  Many don’t like casseroles.

(My husband on the other hand…would probably eat it no matter what you called it.  If there’s food in it…he likes it.)

So as Kari was making this, she decided… “It’s layered like a lasagna.  I think I’ll call it Enchilada Lasagna.”  (Fun name….I like it!)

Hey…call it whatever you want to.  This dish is simple to prepare…really yummy to eat…and is great to make ahead of time, freeze, thaw and bake.

I LOVE Make Ahead Casser Meals!

Beefy Enchilada Bake (aka Enchilada Lasagna) 

1 lb. Ground hamburger meat
3 T. arrowroot powder or flour
1/2 cup water
1-2 t. chili powder (depending on your taste)
salt
3 cups tomato sauce
8 oz. shredded cheddar cheese
12 corn tortillas

Brown hamburger meat.  Do not drain grease!  Put cooked hamburger meat in separate bowl, salt  and set aside.  Sprinkle arrowroot powder into the grease and stir (if you do not have enough grease to absorb the arrowroot powder, add 2 T. butter). Keep your burner on medium to high heat.  Pour in water and “smoosh” the clumps of arrowroot powder/grease around while you stir the water in.  This will thicken and make a gravy.  Pour in tomato sauce and chili powder.  Stir well until bubbly.  This is now your enchilada sauce! 

Cut corn tortillas into one inch strips.  Dip tortilla strips in enchilada sauce and coat thoroughly.  Cover bottom of baking dish with enchilada sauce coated tortilla strips.  Sprinkle 1/3 of the cooked ground beef over the tortillas…then a little cheese.  Repeat layers twice more:  enchilada sauce coated tortilla strips, meat, cheese.  If you have any leftover enchilada sauce, drizzle it over the top.

Cover and bake for 30 – 40 minutes or until bubbly.

There you go…a great meal that you can make ahead of time…and pull out when you need it! 

Because I’ve had several requests for more meals like this…and because I LOVE having meals like this…I’ve been playing a lot in my kitchen to come up with more great recipes that can save you time and energy!  I’ll keep these recipes coming!

But I’m curious…does your family eat “casseroles”?  Because I can come up with anti-casserole names.  I’ll go think of some now…

(Easy Chicken HooHaa;  Tasty Noodley Goodley;  Cheesy Pleasey Chicken; Chunky Beef Bucket…)

Be sure to check out Rocks in my Dryer for more Works for me Wednesday tips!

(Turkey Salad Surprise ; Couch Potato Cuisine…)

Technorati Tags: beefy enchilada bake, make ahead meals, freezer meal

On a day when there’s lots of activity (um…that would be every day…), it’s so nice to have a meal prepared in the freezer ready to pull out and bake.  Quickly toss a salad and warm up a veggie…and your meal is made!

Over the next several weeks, while I continue to post new breakfast ideas…and great ways to eat lots of fruits and veggies…I’ll also be posting some great recipes that you can make up ahead of time and put into the freezer to have on hand for busy evenings. 

To start us off…here’s a super easy recipe to put together.  There’s nothing fancy about this dish…but it’s tasty just the same.

Cheesy Beef and Rice 

1 cup long grain brown rice
1 lb ground beef
3 T. minced onion, or fresh chopped onion
1/2 t. garlic powder
sea salt, to taste
1 cup sour cream
1/3 cup milk
1 cups shredded cheddar cheese

Boil two cups of water.  Stir in rice.  Cover and simmer for 45 minutes.  Brown ground beef with onion and garlic powder.  Mix with rice and salt well.  Stir in sour cream and milk.  Spread into a casserole dish.  Sprinkle cheese on top.  Cover well and freeze.

To bake:  Thaw casserole on counter all day.  Place uncovered in a 350 degree oven for 30 minutes, or until bubbly.

I hope you’ll keep coming back to read more recipes of dishes that you can make ahead of time and put into the freezer! 

You’ll read more great kitchen tips here!

Please come over and join me for Gratituesday!!  What’s God been doing in your life this week?!

Lunch time around here can be a hectic time…

These Pizza Pockets are a perfect treat that you can make ahead put in the freezer…then throw in the oven at lunchtime.

Here’s how I made these:

I used my regular pizza recipe…

Crust

3 1/2 cups whole wheat flour
1 t. sea salt
1 cup melted butter
1 cup plain yogurt

Stir ingredients together until thoroughly mixed.

Pizza Sauce

1 1/2 cups tomato sauce
1/2 t. garlic powder
1 1/2 t. oregano
1 1/2 t. basil

Stir together and simmer for a few minutes.

Pizza Pocket Fillings

Grated mozzarella or white cheddar cheese, cooked hamburger, pepperoni, olives, peppers, mushrooms

To form a Pizza Pocket

Roll a small ball of dough into a circle.  Place one tablespoon of pizza sauce in the center.  Put in a small amount of your choice of toppings.  Fold the dough in half.  Use a fork to pinch the edges together.

Lay Pizza Pockets on a cookie sheet lined with parchment paper.  Freeze for about one hour.  Pop them off the cookie sheet and put them into a freezer bag…and back into the freezer.

Bake your Pizza Pockets

For frozen Pizza Pockets, bake in a 400 degree oven for 30 minutes.  If the Pizza Pockets are thawed, bake at 400 degrees for 20 minutes.

I love the convenience of this nutritious ”fast food”!  Serve them with fruit and veggies(God’s fast food!)…and you’ve got yourself a quick and easy lunchtime treat!!

You’ll find more healthy treat recipes here.

For more great kitchen tips go to Tammy’s Recipes.