Freezer Meals

It's the end of September so I am starting my freezer meals since I know the first couple weeks after Zara is born I won't want to go near the kitchen. This is an easy one. It's Mexican Chicken Stuffed Shells with Cream Cheese, Enchilada sauce, and Peppers.

First I took a large rotisserie chicken and cubed it up. I sit at my dining room table with the lid for the bones and skin, and a paper plate to chop the chicken up on.

Next I chopped up finely half an onion, 1 green bell pepper, 1 orange bell pepper, and 3 green onions. 

I sautéed those in a little bit of olive oil till soft and added half a tbls of Cumin and a bunch of Taco Seasoning. 

Once the seasoning was toasted I added 2 blocks of cream cheese and 1/4 cup of chicken stock, stirred that till it was mixed completely. Then added a large pinch of salt and pepper. Next I added all of the shredded chicken, it was like 4 cups worth and a can of mild Rotel.

I didn't get a picture but then I added a can of drained and rinsed black beans. 

Next I boiled a box of Shells for 10 minutes making sure they were al dente. Then put a couple of spoonfuls of salsa into the bottom of my glass dish for dinner tonight, and in a aluminum pan for freezing. 

I filled the pasta shells with the chicken mixture and lined them up in the salsa.

Then poured a can of mild Enchilada sauce over all of the shells then shredded a block of Sharp Cheddar Cheese over the top of the shells. Covered both tightly with foil, put one in the freezer and the other in the oven at 350° for 30 minutes. Then broiled the top till bubbly and brown. We ate them with cubes of avocado, it was delicious!! 

We were going to have leftover fried pies for dessert but there was a knock at the door and a little girl was selling candy bars. So we each had a caramel bar, it was for charity! What could we do? Haha. Yum!