Taco Casserole

2 (15 oz) cans chili
1 can cream of mushroom soup
1 pkg. taco seasoning
1 lb ground beef, browned and drained
1 pkg. Frito chips
2 c. shredded cheddar cheese, divided

Mix chili, soup, taco seasoning, 1 c. cheese, and ground beef together.  If freezing see directions below.  Otherwise place the meat mixture in a 9x13 pan and top with chips.  Bake at 350 for 30 minutes or until bubbly.  Take out of oven and top with remaining cheese.  Can also top with sour cream olives, tomatoes, salsa, etc.

Freezing directions: Place meat mixture in gallon Ziploc freezer bag and freeze.  Include a bag of Fritos (can be frozen their bag) and shredded cheese with meal.

*This was a ton for our family so I would divide in half for 8x8 pan and only use 1/2 bag of Fritos.

Chicken Rice Wraps

2 cups dry rice, cooked
1 lb chicken, cooked and shredded
2 c. salsa
1 pkg. taco seasoning mix
8 lg. flour tortillas
shredded cheese

In a large bowl combine chicken, salsa, seasonings and rice.  Spoon over tortilla, sprinkle with cheese and wrap.

To freeze: place burritos on cookie sheet and flash freeze.  After hard, wrap in Saran Wrap and then put burritos in freezer bag.  To reheat, heat 2 minutes in microwave, flipping once.

(I found this recipe online, but can't remember where exactly I found it...)

Crispy Coconut Chicken Fingers

12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper (you can leave this out if you want to skip the spice for the kiddos)

Preheat oven to 450 degrees. Give coconut a rough chop so it’s about the same size as the panko pieces.  Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.  Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.  Bake in your 450 degree oven for about 20 minutes or until juices run clear. Try not to overcook them because chicken tenders go from perfect to overcooked really fast! If your tenders are on the small side, they could even be done in about 15 minutes so keep an eye on them. If they’re big they can take more like 25. The coconut will be nice and golden and the panko crisp, but light in color still.

Freezer Instructions: Prepare chicken fingers through coating them in the panko/coconut mixture. Place in a single layer on a lined baking sheet and freeze for several hours. Remove from freezer and transfer to a gallon-sized Ziploc bag or a freezer safe container. When ready to cook, preheat oven to 450. Bake for 25-30 minutes or until juices run clear.

(From ourbestbites.com)

Breakfast Burritos

9 small potatoes, cut in small cubes
3 lbs sausage (they turned out pretty meaty so you could use a lot less)
40 eggs, beaten (I beat them in a blender with the milk and it saved a TON of time!)
Milk
Chopped green chilies, to taste
Seasoning salt, pepper and garlic powder to taste
Shredded cheese
Tortillas

Brown sausage.  In a separate pan, cook potatoes in a small amount of oil until softened and brown.  Pour eggs into 2 large pans greased with leftover grease from sausage.  Add chilies and seasoning.  Cook eggs until are halfway done, then add the potatoes and sausage.  Stir constantly until eggs are cook through.

On each tortilla place a large spoonful of egg mixture, then sprinkle cheese on top and roll up burrito.  Place burritos, seam side down, on a cookie sheet close to each other, but not touching.  Flash freeze on cookie sheet in freezer for 1-2 hours.  After burritos are frozen, wrap in saran wrap, then place burritos in a gallon bag.

To reheat, unwrap burrito and microwave for 2 minutes.

This made 36 really big burritos (too big for one meal for me).  They heat up really well and taste great!