Freezer Tacos Kit Recipes

FREEZER TACOS KIT

Steps:

• Add rice, water, corn, green onion, bullion and roughly half of the diced tomatoes to a rice cooker. Cook as you normally would. (Or, bring to a boil in a saucepan, reduce heat and simmer until done, about 12-15 minutes.) Cool thoroughly.
• Meanwhile, brown beef and onion in skillet. Drain off the fat (I usually rinse it off under hot water in a mesh colander.) Add the seasoning mix and remaining tomatoes (including the juice,) stir well. Set aside to cool.
• Meanwhile, if you are using block cheese, shred it. Toss with as little cornstarch as is possible (this will help keep the pieces from forming a single glob in the freezer.) If you buy pre-shredded cheese, you don't need it.
• TO ASSEMBLE: Make sure that all food is cooled enough that it won't melt a ziplock bag. The ground meat should fit into a quart sized bag. The rice should also fit into a quart sized bag. The cheese will probably fit into a sandwich size bag. The tortillas may need a gallon size, depending on what kind you use. If you made beans, I'd put them in a quart bag. After all of the food is in bags, smooth it out so that you have nice flat bags, being careful not the break the seals. Freeze on something flat, such as a cookie sheet. The next day, or several hours later, place all ingredients in one gallon or 1 1/2 gallon bag and seal.
• TO REHEAT: First off, smash the bag of cheese to separate the pieces, and pour in to a serving dish to defrost on the counter. Microwave the beans, rice, and meat together in their bags on high for 3 minutes. Remove them each to a serving bowl, and microwave 3-10 minutes more, depending on how many bowls fit into your microwave at once. (You may need to smash the bags to separate the food, and break it up with a fork. I like to stir it once in the middle of reheating because microwaves don't heat evenly.) The tortillas should separate easily, and only need 30-40 seconds to warm them by the time everything else is warmed. The rice may need a tablespoon of water or broth added so it doesn't taste dry.
• It sounds complicated, but really you get a nice meal, and few dishes, in 10-15 minutes or reheating / set the table time.

MONTEREY CHICKEN FREEZER DINNER KIT

Steps:

• In a large freezer bag combine the chicken, olive oil and paprika. Seal the bag and massage chicken to coat well with paprika. Squeeze out as much as you can and seal well.
• In a quart size freezer bag add the onions, peppers and garlic. Seal the bag.
• In a quart size freezer bag add the tomatoes and broth.
• I choose to measure the rice and cheese at this point and place in freezer bags (separately) and freeze.
• Place all of the sealed baggies into a large freezer bag with recipe number or print and tuck inside. Seal the bag. Lay flat in the freezer.
• To cook; thaw.
• Heat oil in a skillet.
• Add chicken and saute until golden brown on both sides. Transfer to a plate and keep warm.
• Stir in onions, peppers and garlic adding a little more oil if needed. Cook until tender being careful not to burn the garlic!
• Add in tomatoes and chicken broth, bring to a boil.
• Stir in rice, return chicken to pan with any juices on plate. Cover and reduce to warm or low.
• Cook until rice is done, about 5 minutes.
• Sprinkle with cheese and cover until cheese melts.