1/2 bag frozen grilled chicken breast strips
Large flour tortillas
shredded cheddar cheese
shredded lettuce
1 can black beans
1 tomato, diced
Chipotle style rice
Chipotle style rice
1 tbsp oil (canola/vegetable)
2 tsp fresh cilantro, chopped fine
1 fresh key lime (or ½ regular lime)
½ tsp salt (kosher or sea salt)
1 cup long grain white rice (or basmati, if you can bear the funky smell)
2 cups water
Sautee the rice in oil until almost translucent (as if you are making a risotto)....(I skipped this step)
Add water, bring to a boil.
As soon as the water begins to boil, turn the heat down low.
Simmer, covered for 15-20 minutes, or until all water is absorbed.
Turn off heat. DON'T PEEK. LEAVE IT COVERED for 30 minutes (this is the "steaming" part.... Chipotle steams rice every hour). This is what makes the rice fluffy. You won’t be happy with yourself if you don’t do this. Be patient. Good things come to those who wait. (I wasn't patient enough and only let it sit about 5-10 minutes)
Remove lid, let some of the steam out. It may be helpful to transfer rice into a mixing bowl for the next step.
Mix salt and juice of key lime together until salt is dissolved. (I also added a bit of lemon juice. I read on some other sites that they add a citrus juice of lemon and lime)
Pour it over rice, fluff with a fork.
Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture.
2 tsp fresh cilantro, chopped fine
1 fresh key lime (or ½ regular lime)
½ tsp salt (kosher or sea salt)
1 cup long grain white rice (or basmati, if you can bear the funky smell)
2 cups water
Sautee the rice in oil until almost translucent (as if you are making a risotto)....(I skipped this step)
Add water, bring to a boil.
As soon as the water begins to boil, turn the heat down low.
Simmer, covered for 15-20 minutes, or until all water is absorbed.
Turn off heat. DON'T PEEK. LEAVE IT COVERED for 30 minutes (this is the "steaming" part.... Chipotle steams rice every hour). This is what makes the rice fluffy. You won’t be happy with yourself if you don’t do this. Be patient. Good things come to those who wait. (I wasn't patient enough and only let it sit about 5-10 minutes)
Remove lid, let some of the steam out. It may be helpful to transfer rice into a mixing bowl for the next step.
Mix salt and juice of key lime together until salt is dissolved. (I also added a bit of lemon juice. I read on some other sites that they add a citrus juice of lemon and lime)
Pour it over rice, fluff with a fork.
Sprinkle in cilantro, and toss well to evenly coat with cilantro and lime mixture.
(Not exactly Chipotle flavor, but it was good enough for us!)
TUESDAY: Chicken Spaghetti
1 can cream of chicken soup
1 can cheddar cheese soup
1/2 to 1 can chicken broth
1 can rotel
2 c. cubed cooked chicken
1 pkg. cooked spaghetti
1 c. shredded cheddar cheese
Combine all ingredients in a casserole dish. Sprinkle with cheese. Bake at 350 degrees for 25-30 minutes.
1 can cheddar cheese soup
1/2 to 1 can chicken broth
1 can rotel
2 c. cubed cooked chicken
1 pkg. cooked spaghetti
1 c. shredded cheddar cheese
Combine all ingredients in a casserole dish. Sprinkle with cheese. Bake at 350 degrees for 25-30 minutes.
WEDNESDAY: Freezer Meal (this came from my Mother in Law...we LOVE it!!)
ITALIAN BEEF HOAGIES / FRENCH DIP
3-5 lbs. beef brisket or sirloin roast
1 pkg dry Zesty Italian Dressing
12 oz Beef Broth (could make beef bouillon cube)
1 jar Peperoncini (drained)
1 jar Italian mix Giardiniera (half drained), (has cauliflower in it)
Crock pot 12 or more hrs on low. (Mine got done ~ 10 hrs)
Save juice for dipping
I bought a brisket at Wal-mart and cut it in half for this recipe (also too big for a crock pot). I froze the other half .
Before adding the brisket to the crock pot, be sure to trim the fat off the bottom side. If you don’t get all the fat that’s ok.
THURSDAY: Leftovers
FRIDAY: Crock Pot Beef Brisket
1 cut beef brisket
1 3/4 cups BBQ sauce
2 teaspoons brown sugar
1 teaspoon garlic salt
1 teaspoon seasoned salt
2 teaspoons pepper
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
2 teaspoons worchestershire sauce
Combine all ingredients in ziplock bag. Marinate 3-4 hours or overnight in refrigerator. Place in crock pot, cover and cook on low for 9-11 hours or high for 5-6 hours.
Cheesy Potatoes
1/2 cup melted butter or margarine, divided (I use about 1/4 cup if that)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onions
1 (10 3/4 oz.) can cream of chicken soup
1 pt. sour cream (I use the low fat kind)
2 cups shredded cheddar cheese
1 (2lb. bag) frozen souther style hash browns, thawed
2 cups crushed corn flakes
Mix 1/4 cup melted butter along with the rest of the ingredients except for the corn flakes. Place in a large greased baking dish. Mix the corn flakes and remaining melted butter together and sprinkle on top. Bake at 350 degrees for 40-45 minutes.
SATURDAY: Frozen Pizza
SUNDAY: Leftovers
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