I am currently on a mission to stock up on freezer meals. You see, I usually don't plan dinners ahead of time. I'm more of a "Oh, it's 5:00. I should make dinner" kind of person. I'm trying to change that. I'm proud of the fact that I have 8 homemade meals in my freezer right now. That has never happened. My goal is to have about 20 in there within the next few weeks.
Along those lines, I am starting to think about baby #4, and when I think about that, my mind goes straight to the 8-10 week nausea and vomiting nightmare that will accompany my pregnancy. When I was pregnant with Halle, I kept thinking,
How can I possibly do this again once I have 3 children? I'm going to need a nanny or something!
One of the hardest things about having morning sickness while taking care of children is feeding them. So I figure that if I have lots of good meals in the freezer, that will eliminate a big source of stress. Hopefully these meals I'm making will last a while in the freezer. I'm not sure when baby #4 will come along.
Anyway, I just thought I would share one of the tastiest freezer meals I've made. We all liked it! That doesn't happen very often. It's from Our Best Bites.
Click here for the link to the recipe. Or see below...
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use
grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (flour ones are
really good as well) (
I USED FLOUR TORTILLAS)
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite:
Creamy Lime-Cilantro Ranch.
Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
