We liked the flavor of this soup and it used up frozen garden squash. Double bonus!
Find the original recipe that I tried by clicking on the recipe title.
Nana's Chili Rellenos
1 can (27 oz.) whole green chilies, drained
4 cups shredded cheddar cheese
1 can (12 oz.) evaporated milk
1/4 c. flour
1 can (29 oz.) tomato sauce
1 envelope taco seasoning
8 oz. sharp cheddar cheese cubes
Slice chilies in half and remove seeds. Arrange in a 9 x 13. Sprinkle with cheese. Beat eggs, milk, and flour, until smooth; pour over cheese. Bake 350* for 30 minutes. Whisk tomato sauce and taco seasoning until blended; pour over casserole. Place cheese cubes on top. Bake 10-15 minutes longer or until top is set.
I used fresh chilies, homemade taco seasoning blend, left off the sharp cheddar, and cooked it on the stove rather than baking this dish. It was tasty.
Grilled Sweet Potato Salad
With avocado, cilantro, and lime juice this sounded yummy, but was just too strange of a combination added to sweet potatoes.
Freezer Crockpot Meal preparation.Our local homeschool group planned an afternoon of assembling freezer meals. We each brought our own ingredients & recipes from various blog posts, and chopped away. Annie helped me make 10 meals in about 2 hours...All.New.Recipes. We liked the Pineapple Chicken Burritos, Creamy Italian Pasta Soup, Honey Chicken, and Southwest Chicken Soup.
I had several gallon bags of frozen garden tomatoes I'd never canned, that were used up in these meals. I also used some of the chickens we butchered this spring and deer roasts that were in our freezer too. It was a good learning experience and I hope to try again with some different recipes.