Mexicali Pork Loin

Time for another blog post.  I hope fall is treating everyone well.  Here is a recipe that would be excellent to have on hand for a cool fall evening!

Here is the link to the recipe that I made:  http://food.families.com/blog/freezer-cooking-pork-recipes#

I modified it slightly so here's the ingredients I used:

Mexicali Pork Loin

1 1 and 1/2 lb Pork Loin
1/2 cup green bell pepper chopped
1/4 cup diced onion
1 can Rotel diced tomatoes with green chilies drained (10oz)
1 can diced tomatoes (14oz)
1 can whole kernel corn drained (14oz)
1 can kidney beans rinsed and drained (14oz)
1/2 cup white rice
1/2 cup water
Salt and pepper to taste
EVOO

1.  I purchased a whole pork loin because it was on sale for a good price.  I cut it in half and used half for this recipe and half for a Honey Sesame Pork Loin(I'll post that recipe later:).  Season pork loin with salt and pepper and brown it on both sides quickly.  Don't cook it too long as it needs to cook later when you heat up the dish.  The point is to just brown it and seal in some flavor.  Set aside to cool.

2.  In the same pan, cook green pepper and onion in oil till tender but not brown.  Stir in both cans of tomatoes, corn, kidney beans, uncooked rice, and water.  Season with a little salt and pepper.  (I went light on the salt since the canned products have lots of salt already.)  Bring mixture to boil.

Veges cooking(this is before I added the rice)

3.  Pour vegetable/rice mixture into a 12x7 baking dish and place the pork loin on top.  Cover well and freeze.

The finished product

4.  To serve:  Thaw dish.  Cover and bake at 350 degrees for 35 min.  Uncover and bake 10-15 min more or until the meat is at 160 degrees F.  Let stand for 5 min before slicing pork.

I hope you enjoy this recipe and make it for someone you love.  I think this recipe is a good way to use pork, especially pork loin which goes on sale quite often.  Stay tuned for my Honey Sesame Pork Loin that was also quick and easy to make!

Chicken, Spinach, and Pasta Bake

Another recipe here.  This is one that I made up.  I had leftover chicken from the soup recipe and used up some things that I had in the freezer and pantry.

Chicken, Spinach, and Pasta Bake

Ingredients

2 cups chicken cubed

1 16oz box of pasta (I used whole wheat elbows)

1 28oz can of crushed tomatoes with basil

1 10oz box of frozen spinach(defrosted and rung out in a kitchen towel to remove excess moisture)

1/2 cup shredded Parmesan cheese

1 cup shredded mozzarella cheese

1 tsp garlic powder

1 tsp onion powder

1/2 tsp oregano

salt and pepper to taste

Directions:

1.  Cook pasta.  Slightly under cook the pasta as it will cook further when baked.  

2.  In a large casserole dish combine chicken, tomatoes, pasta, spinach, half of Parmesan, garlic powder, onion powder, oregano, and salt/pepper to taste.  (Careful not to use too much salt as there is lots of salt in the cheese and canned tomatoes.)

Chicken and tomatoes

3.   Top mixture with mozzarella and remaining Parmesan.

Yes please, I like cheese on top!!

4.  Cover with plastic wrap, foil, and label(so you can figure out what it is later;)  Freeze until ready for use.

5.  To reheat, defrost in refrigerator for about 24 hours.  Bake at 350 degrees for 45 min to an hour or until browned and bubbly.   

This is a great meal for kids.  Kids love pasta and cheese, and to get to that they'll have to eat the spinach too!  Use whole wheat pasta to bump up the protein and fiber.  

Chicken Tortilla Soup

Ok here's an easy one to start with.  Have patience with me as I'm still figuring out how to work this thing:)

I found the recipe on this site:

http://kitchencents.com/articles/soups-and-stews-for-the-freezer/

I modified the recipe slightly.  Here's what I used.

Ingredients:

 1 tsp olive oil

 1 c chopped onion

 2 garlic cloves, minced

 2 cup shredded chicken breast

 1 c frozen corn

 1 tsp cumin

 1-1/2 tsp Worcestershire sauce

 1/2 tsp chili powder

 32 oz chicken broth(I made my own!)

 1 14.5 oz can diced peeled tomatoes (do not drain)

 1 10.75 oz can condensed tomato soup undiluted

Salt and pepper to taste

First off, here's instructions on how to make your own chicken broth.  I love doing this because: 

1. It saves money.

2. Its really easy if you are going to cook chicken anyway.

3.  You can control what goes into it.  I try to watch the salt content of dishes I make so this is a great way to do it.  Also if you like a particular spice in your broth you can add that too.

 I got bone in, skinless breasts, but you can use whatever kind of chicken you like or whatever is the best sale that week.  First, make sure to select a pot that will be deep enough so when you cover the chicken with water it will be submerged.  Second, put your chicken the pot.  Third, chop an onion in quarters and add that to the pot.   Feel free to add carrots, celery, and other root vegetables for more flavor also.   Then add some spices.  I like a little salt, peppercorns, and bay leaves.  Cover the chicken with water and bring to a simmer.  Do not boil it but just let it gently simmer until the chicken is cooked.  The time will depend on what kind of chicken you are using.  Just make sure the chicken is firm to the touch and the juices are clear.  (I tend to play it safe and cut it with a knife a little to check.)  Once the chicken is cooked take it out to cool.  Strain the broth.  Now you have lots of good chicken stock to use!  Refrigerate any unused portion.  It should keep for about a week.

Making chicken broth

Now that you have the chicken cooked and some chicken broth, here is how you make the soup.

1.  Heat olive oil in a large soup pot over medium-high heat.  

2.  Add onion and garlic; saute for 2 min.  

3.  Stir in pulled chicken.  Note:  I find it easiest to pull the chicken by hand.  Just make sure you wait till it is cooled off!!  You can also use two forks.

4.  Then add the rest of the ingredients

5.  Bring to boil.  Reduce heat and simmer 1 hour.

The soup in action

To freeze, put  soup into freezer containers.  Note:  Make sure not to overfill the containers as the contents will expand when frozen.  To reheat,  place the soup in a pot, bring to boil and simmer for about 30 minutes.  Add the soup to dinner bowls and top with tortilla chips,  sour cream, shredded cheese, cilantro, hot peppers, green onions or whatever toppings float your boat!

The Finished Product!!

That was easy right?  I used four chicken breasts and made four containers this size of soup.  The containers have twist on tops so they are very secure.  This is a good meal to give to a friend or family member or just to keep on hand for those nights when you don't feel like cooking.

The Purpose of this Blog

My name is Missy. I don't have many talents in life, but I love to cook. I've found a way to make cooking something I can do to glorify God. For the past year or so I've been making some extra meals for the freezer ministry at my church. Basically I make meals, bring them to the church freezer, and members of our church distribute them to people in our church that are in need. I'll also make meals for friends going though a hard time or friends that have just had a baby. I've collected quite a few recipes and wanted to make a blog to share them. That way if you have someone you know that is in need of a meal, you'll have a resource to check out. I'll show you pictures of the process and any changes that I've made to the recipes. Many of the recipes will be from other sources, but a few will be my own. I'll also give you tips on how to stretch that budget and allow you to make more meals. Enjoy and God Bless!