Broccoli Rice Casserole

Another meal that we made for the freezer during our freezer cooking marathon session was Broccoli Rice Chicken Casserole.  I got the recipe from MoneySavingMom:

http://moneysavingmom.com/2012/05/4-weeks-to-fill-your-freezer-chicken-broccoli-rice-casserole-day-14.html

The only change we made was adding some onions.  We had some extras from the other recipes.

This recipe was super easy to throw to together and freeze.  We used a rice cooker to cook the rice and just threw the ingredients in the bag and mixed it (kinda) in the bag.  Then in the freezer!

Verdict:  Super easy to make and freeze.  So far this is my favorite from the freezer dish as well.  It reheated nicely and was delicious.  I think this will make the rotation in the future for freezer meals.  I also want to possibly freeze this recipe in muffin tins to use for potato toppings!

Crockpot Spanish Rice

Crockpot Spanish Rice

Servings ~2-3 (as prepared)

Ingredients:
1/2 lb beef
1 green pepper, chopped
1/2 onion, chopped
8 oz tomato sauce (try Rotel's green chile tomato sauce for an extra kick!)
1/2 14 oz can diced tomatoes (I was using up some freezer stock)
1/2 cup rice, uncooked
1/2 t Salt
1/2 t Chili powder
~1 T Worchestire

Directions:
Spray crockpot with Pam.  Put in beef (cooked or raw).  Top with green pepper, onion, tomatoes, tomato sauce, seasonings and worchestire sauce.  Cook on low for 2.5 hours.  (Again, cook time depends on how full your CP is.  I have a large CP, 6 qt maybe? and this recipe as listed only filled maybe 1/4.  The original recipe calls for cooking on low 6-7 hours).

Serve as is or consider topping with shredded cheese or filling a tortilla.

I put this all together Monday night and put the CP in the refrigerator overnight.