homemade freezer meals

This recipe was posted by Tralee1111 originally, it is awesome!!!

I did use 8 - 6" corn tortillas instead of the wheat though

ENCHILADA LASAGNA

1 lb. fresh ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 small sweet red pepper, chopped
1 package (8 oz) fat free cream cheese, softened
1 tsp. chili powder
1 can (10 oz) enchilada sauce
6 whole wheat flour tortillas (8 in)
1 cup (4 oz) shredded reduced-fat Mexican cheese blend
Salsa and reduced fat sour cream, optional

1. Preheat oven to 400 degrees.
2. In a large skillet, cook the turkey, onion and peppers over medium heat untl meat is no longer pink, drain. Cut cream cheese into pieces and add to turkey, along with chili powder.
3. Pour enchilada sauce in a shallow plate. Dip two tortillas in sauce to coat. Please two tortillas in a 13 x 9 baking pan coated with cooking spray. Spread half of the turkey mixture over tortillas. Sprinkle with 1/3 cup cheese. Repeat dipping two tortillas in sauce and then layer on top. Repeat turkey and cheese layers. Dip last two tortillas in sauce and place on top. Sprinkle with cheese.
4. Bake for 20-25 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Serve with sour cream and salsa if desired.

You can cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed above.

If you add salsa and sour cream, you will need to add that into your nutritional total.

Serves 8

Each servning:
Calories: 282
Fat: 11g
Sat Fat: 3g
Carb: 27g
Fiber: 2g
Protein: 22g
Chol: 697 mg

Check out Divasdinners.blogspot.com. It's a group of ladies from my sister-in-law's neighborhood that gets together once a month to do freezer meals. They post all of their recipes on the blog and I happily steal every one of them! I've yet to try one I didn't like.

http://www.delish.com/recipes/cooking-recipes/freezer-meals has 18 recipes you could try. and i found this


i found this recipe on 3 fat girls on a diet
Chicken/Broccoli/Rice Casserole (with a twist)
9 servings, 375 cal. per serving, $1.33 per serving

1 3/4 lbs. (28 oz.) of boneless, skinless chicken breasts
2 1/4 lbs. (36 oz.) of frozen (thaw before using) or fresh broccoli (I got Steamfresh broccoli florets super cheap at Wal-Mart, or I would have bought fresh)
315 grams (just under 1 3/4 c.) of uncooked brown rice (I used Uncle Ben's natural whole grain brown rice)
10 oz. can of condensed cream of mushroom soup
3 c. of water
1 tbsp. dried minced onion
1 tsp. of garlic salt
1/2 tsp. of chili powder
1/2 tsp. of black pepper

and here comes the "secret" ingredient...

1 1/2 tbsp. of oyster sauce

Preheat the oven to 350 degrees. Cut the chicken into roughly 1 1/2 inch cubes and throw everything together in a large casserole dish and cook uncovered for 30 minutes, stir thoroughly, and cook an additional 30 minutes or until rice is desired tenderness.

Check out Divasdinners.blogspot.com. It's a group of ladies from my sister-in-law's neighborhood that gets together once a month to do freezer meals. They post all of their recipes on the blog and I happily steal every one of them! I've yet to try one I didn't like.

Thanks! I just checked it out and they do sound pretty good. My question on their recipes, though, is how do you determine the serving size. Do you just say, this looks like 8 servings or how do you figure it out?

This recipe was posted by Tralee1111 originally, it is awesome!!!

I did use 8 - 6" corn tortillas instead of the wheat though

ENCHILADA LASAGNA

1 lb. fresh ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 small sweet red pepper, chopped
1 package (8 oz) fat free cream cheese, softened
1 tsp. chili powder
1 can (10 oz) enchilada sauce
6 whole wheat flour tortillas (8 in)
1 cup (4 oz) shredded reduced-fat Mexican cheese blend
Salsa and reduced fat sour cream, optional

1. Preheat oven to 400 degrees.
2. In a large skillet, cook the turkey, onion and peppers over medium heat untl meat is no longer pink, drain. Cut cream cheese into pieces and add to turkey, along with chili powder.
3. Pour enchilada sauce in a shallow plate. Dip two tortillas in sauce to coat. Please two tortillas in a 13 x 9 baking pan coated with cooking spray. Spread half of the turkey mixture over tortillas. Sprinkle with 1/3 cup cheese. Repeat dipping two tortillas in sauce and then layer on top. Repeat turkey and cheese layers. Dip last two tortillas in sauce and place on top. Sprinkle with cheese.
4. Bake for 20-25 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving. Serve with sour cream and salsa if desired.

You can cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed above.

If you add salsa and sour cream, you will need to add that into your nutritional total.

Serves 8

Each servning:
Calories: 282
Fat: 11g
Sat Fat: 3g
Carb: 27g
Fiber: 2g
Protein: 22g
Chol: 697 mg

this sounds really good! but, how do you determine serving size for this?

Divide the whole thing into 8 pieces. I cut it down the middle, then into quarters