Food

Recent Freezer Meals + Recipe

This week I am going to cook it up with my friend Lauren and build up my freezer meal stash, and I remembered that I hadn’t posted some of my freezer meals from November.

I made Chicken Enchiladas from Nourishing Traditions, Beef Empanadas and homemade tortilla chips and everything came out ah-mazing.

Here’s the Chicken Enchiladas recipe:

Chicken Enchiladas Recipe

Ingredients

  • Meat from 1 whole chickens – save bones to make stock!
  • 2 medium onions, finely chopped
  • 1 red pepper, seeded and diced
  • 1 green peppers, seeded and diced
  • 2-4 jalapeno peppers
  • 3 tablespoons extra virgin olive oil or lard
  • 1/2 cup tomato paste
  • 1 cup chicken stock
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • .5 teaspoon red chile flakes
  • 1 teaspoon salt
  • 1 clove garlic, peeled and mashed

Instructions

  1. Saute the onions and peppers
  2. Then add tomato paste, stock, oregano, cumin, red chile flakes, salt and garlic
  3. Cut up chicken and stir meat in
  4. Simmer for 15 minutes until most of the liquid has evaporated
  5. Serve up with the usual garnish sides, like avocado, shredded cheese, sour cream, etc.

Recent Freezer Meals Recipe

Recent Freezer Meals Recipe

Recent Freezer Meals Recipe

Then I fried up my own tortilla chips and they were the bomb.com. I bought sprouted tortillas and then sauted them in bacon grease. I have since also tried it coconut oil and it tastes almost as tasty as the bacon grease, but come on, its bacon grease, so nothing really can possibly taste better. I am going to try and do it in lard next. Yes, lard! Lard is good for you! Isn’t it awesome? Check out this post to learn more about the awesomeness of lard and how to make chips in it.

Recent Freezer Meals Recipe
Then, I made up some empanadas. These are such a BITCH to make, but they are so tasty.

Cooking up the inside is not such a big deal, it’s the rolling every little empanada that takes forever. I use my mother in law’s recipe. I have Peter’s mom bring me loads of pre-cut empanada pastry from Miami every time she comes to visit and I keep them in our beloved deep freezer. Want the recipe? It’s in my ecookbook!

Empanada freezer warning…. do not smoosh them all into a container like I did. They will not pull apart. They will still cook up tasty, but you will have a one big glob of empanada. So next time, I am going to wrap the each with freezer paper or freeze them on a cookie sheet for a few hours first (kinda like blueberries) and then add them to a container already frozen.

Wish me luck for Wednesday! We are only doing 6 different recipes, but it’s still gonna be a handful!

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  • carol
    January 18, 2011 at 2:46 AM

    Oh dear lord, this post looks as delicious as what its about! Have you ever tried to make homemade tortillas? Thats a trip, especially when they resemble countries, like Italy, France, and Greenland. They are very delicious and not as sweet as the store bought ones.

  • julie
    January 18, 2011 at 3:34 AM

    Don't forget about cordito from NT to go with the Enchiladas – It is so yummy with them!

  • Lula
    November 19, 2011 at 5:09 AM

    where are you located? I am Argentinean and e make empanadas all the time. I went through a phase where I'd make 100 and freeze them. There are argentinean markets that sell the pre made dough.
    email me: [email protected] and I can give you the addresses.

  • Anne
    November 21, 2011 at 5:35 PM

    If you want to freeze your empanadas without smooshing them, put them on a piece of parchment paper in the freezer. Once they freeze, then toss them into the container and they won't get stuck together! Genius! 🙂 Can't wait to try your enchilada recipe.

  • Christina
    March 1, 2012 at 4:12 PM

    Hi! I was wondering if your empanada recipe is posted anywhere on your blog . . .I can’t seem to find it and they sound delicious! Also, what would you recommend serving with them as a side?

    • Stephanie
      March 1, 2012 at 7:45 PM

      Oh they are. They will be included in an ecookbook I am working on as we speak! I think they pair great with a simple salad.

  • Allison
    April 19, 2012 at 8:29 PM

    Looks great, but it’s definitely not enchiladas…

    • Stephanie
      April 19, 2012 at 10:01 PM

      lol, but they taste good!

  • Crystal
    July 10, 2012 at 5:53 PM

    I just love your recipes and am becoming more and more determined to get better at OAMC. A little tip that I thought you might enjoy for your empanadas is something I use for my pierogies is a crimper? Not really sure what it’s called but I found a link with a picture of it. It definitely saves time!
    http://touchofnectar.files.wordpress.com/2008/10/gyoza4.jpg

    • Crystal
      July 10, 2012 at 5:55 PM

      oh and also if you freeze them separately on wax paper covered cookie sheet, you will be able to place them in baggie where they won’t stick to each other.