HONEY LIME CHICKEN ENCHILADAS

This is the current favorite enchilada recipe in our house. In fact it's the only enchilada recipe Truman will eat. He is apparently anti-red sauce enchiladas. Recipe from Mel's Kitchen Cafe.

6 tablespoons honey

5 to 6 tablespoons lime juice (2 to 3 large limes)

1 tablespoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon coarse, kosher salt

1/4 teaspoon black pepper

2 pounds chicken, cooked and shredded - about 4 cups total (I use a breast, thigh, and leg of a Costco rotisserie chicken)

Corn tortillas (about 15-20--or you can substitute flour tortillas)

4 cups (about 1 pound) shredded Monterey jack cheese (or a combo of cheddar and Monterey Jack)

16 ounces green enchilada sauce (I use a 15 oz. can of Hatch brand sauce)

1 cup heavy cream, sour cream, or half-and-half (I use cream)

Additional Toppings (optional): sour cream, chopped tomatoes, extra lime wedges, avocado, chopped cilantro

In a small bowl, whisk together the honey, lime juice, chili powder, garlic powder, salt and pepper. Place the shredded chicken in a resealable bag or other covered container. Pour the marinade over the chicken and toss until the chicken is evenly coated. Refrigerate for 30 minutes or up to 8 hours.

Lightly grease a 9x13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.

Mix together the marinated chicken and 3 cups of the shredded cheese. Fill each tortilla down the middle with chicken and cheese mixture, roll up like a burrito, and place seam side down in prepared 9x13 pan. Mix the remaining enchilada sauce with the cream. Spread sauce evenly on top of the enchiladas and sprinkle with remaining 1 cup of cheese. 

Bake at 350 degrees for 30-35 minutes until brown and crispy on top. Serve with chopped tomatoes, salsa, sour cream, extra lime wedges, chopped cilantro, and/or avocado.

**Freezer directions: bake at 350 covered for one hour, then uncovered for 30 minutes.

CROCKPOT WEEKNIGHT BEEF CHILI

This is the official favorite chili recipe in our house. It's nothing fancy but everyone loves it. I often serve it on top of Fritos with shredded cheese and sour cream on top (AKA "Frito Pie") but we love it with cornbread as well. This recipe is slightly adapted from America's Test Kitchen's Weeknight Beef Chili.

serves 8-12

2 slices high-quality sandwich bread, torn into quarters

1/4 cup whole milk

2 pounds 85% lean ground beef (90% lean works great too)

Salt and pepper

3 Tb. oil (I use extra-light olive oil, any light-colored oil will do)

1 large yellow onion, diced fine (about 2 cups chopped onions)

1/4 cup chili powder

1/4 cup tomato paste

6 garlic cloves, minced

1 Tb. ground cumin

1 tsp. dried oregano

1/2 tsp. red pepper flakes

1/2 tsp. chipotle chili powder

1 (28 oz.) can tomato puree

1 (28 oz.) can diced tomatoes

2 (15 oz.) cans dark red kidney beans, drained and rinsed

3 Tb. soy sauce

1 Tb. brown sugar

Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.

Heat oil in large pot over medium-high heat until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano, red pepper flakes, and chipotle chili powder and cook until vegetables are softened and lightly browned, 8 to 10 minutes.

Stir in beef mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink. Stir in tomato puree, scraping up any browned bits in the pot; transfer to slow cooker.

Stir diced tomatoes, beans, soy sauce, and sugar into slow cooker. Cover and cook until beef is tender, 6-8 hours on low or 3-5 hours on high.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Season with salt and pepper to taste and serve.

HAWAIIAN HAYSTACKS (UPDATED)

UPDATE (08/10/15)
I have come up with a much better version of this recipe that eliminates the cream of chicken soup. It is still very easy but tastes much better. I'll still leave the cream of chicken recipes up in case anyone wants to use those.

From Scratch:

2 boneless, skinless chicken breasts

Salt and pepper

1 Tb. cooking oil (I use extra light olive oil but any light oil will do)

2 Tb. butter

2 Tb. flour 

1 cup low-sodium chicken broth

1/4 cup heavy cream

Pat the chicken dry with paper towels and season both sides with salt and pepper. Preheat your cooking pan over medium-high heat until cooking oil is barely smoking. Cook chicken, without moving it, until nicely browned, then flip and cook until other side is browned and chicken is cooked through. Remove chicken to a plate and plate pan back on the heat.

Lower the heat to medium-low and add butter to the pan. When melted, add flour and whisk together until fully incorporated, then cook for 1-2 minutes. Whisk in the chicken broth until all the lumps of the butter-flour mixture are smoothed out, scrape up any browned bits out of the pan, and let come to a simmer. Add the cream and season to taste with salt and pepper.

Shred or cube the chicken breast and add to the sauce. Serve over rice with any combination of the toppings listed at the bottom.

Cream soup version, stovetop instructions:
2 chicken breasts, cooked and shredded
1 (14 oz.) can cream of chicken soup
1 (14.5 oz.) can chicken broth

In a medium saucepan, add the cream of chicken soup and chicken broth and bring to a simmer. Continue to simmer until mixture reaches desired consistency and thickness. Add shredded chicken; stir to combine and continue to cook until chicken is heated through.

Serve on top of cooked rice with any combination of toppings.

Cream soup version, crockpot instructions:
2 chicken breasts, fresh or frozen
1 (14 oz.) can cream of chicken soup
1 (14.5 oz.) can chicken broth

Put the chicken, cream of chicken soup, and chicken broth in the crockpot and cook for about four hours on high. Shred the chicken with two forks and serve.

Optional Toppings:
Diced tomatoes
Diced green or red bell pepper
Grated cheddar cheese
Minced cilantro
Pineapple chunks
Green onions
Chow mein noodles

MAKE-AHEAD BREADED CHICKEN CUTLETS

This recipe makes a good heat-it-and-eat-it meal. It is meant to be made and frozen for future use and convenience. Recipe is from Martha Stewart Living magazine.

4 cups plain panko breadcrumbs
1/4 cup extra-virgin olive oil
1 tsp. coarse salt
4 large eggs
2 pounds chicken cutlets (about 10)
Salt and pepper
1/3 cup all-purpose flour

Preheat oven to 400 degrees. Toss panko, olive oil, and coarse salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely and then crush a few handfuls, to help crumbs adhere to chicken in next step.

Whisk eggs in a bowl. Pat dry chicken cutlets and season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment paper in between each layer. Freeze two hours, then transfer to resealable plastic bags and return to freezer. Best if used within 1 month.

To bake: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. If cutlets are not frozen, bake 8 to 10 minutes.

Ways to serve:
- Plain with dipping sauce of choice

- Chicken parmesan (Bake cutlets, top with marinara and mozzarella, put under broiler in oven until bubbly.)

- Chicken Milanese (Bake cutlets. Toss arugula greens with lemon juice, extra-virgin olive oil, coarse salt, and pepper. Top baked cutlets with salad and Parmesan shavings and serve with lemon wedges on the side.)

- Chicken tacos (Slice baked cutlets into strips and layer onto toasted tortillas with avocado, pico de gallo, sour cream, etc.)

- Chicken sandwich (Top baked cutlets with slice of cheese and melt under broiler. Serve on buns with mayo, bacon, lettuce, tomato, etc.)

CHICKEN NUGGETS

My boys love these. Don’t brine the chicken much longer than 30 minutes or it will be too salty. To crush the panko, place it inside a zipper-lock bag and lightly beat it with a rolling pin. This recipe doubles easily and freezes well.

serves 4

1 1/2 pounds boneless, skinless chicken breasts
2 cups water
1 tablespoon plus 1 teaspoon salt
2 tablespoons Worcestershire sauce
1 cup all-purpose flour
1 cup panko bread crumbs, crushed 
2 teaspoons onion powder
3/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon baking soda
3 egg whites (here's a link on how to separate egg whites from yolks)
4 cups peanut or vegetable oil

• Cut each chicken breast into evenly sized ½-inch-thick pieces (they can be any shape you want; just make sure the thickness of all the pieces is pretty uniform so they cook properly). Whisk water, 1 tablespoon salt, and Worcestershire in large bowl until salt dissolves. Add chicken pieces and refrigerate, covered, for 30 minutes.
• Remove chicken from brine, discard brine, and pat chicken dry with paper towels. Combine flour, bread crumbs, onion powder, 1 teaspoon salt, pepper, garlic powder, and baking soda in a shallow dish. Whisk egg whites in a second shallow dish until foamy. Coat half of chicken with egg whites and dredge in flour-crumb mixture, pressing gently to adhere. Transfer to plate and repeat with remaining chicken (don’t discard flour-crumb mixture). Let sit 10 minutes.
• Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large Dutch oven or stockpot over medium-high heat to 350 degrees (use the link to see how to gauge oil temperatures for deep frying without a thermometer). Return chicken to flour dish and turn to coat, pressing flour-crumb mixture gently to adhere. Fry half of chicken until deep golden brown, about 3 minutes, turning halfway through cooking. Drain chicken on wire rack set inside rimmed baking sheet and place in oven. Return oil to 350 degrees and repeat with remaining chicken.
• MAKE AHEAD: Cool fried nuggets, transfer to zipper-lock bag, and freeze for up to 1 month. To serve, adjust oven rack to middle position and heat oven to 350 degrees. Place nuggets on rimmed baking sheet and bake, flipping once, until heated through, about 15 minutes.

CLASS THREE: CROCKPOT, FREEZER, AND MAKE-AHEAD MEALS

"I don't have time to cook."

Have you ever said that? Thought it? I think at one time or another many of us have. Planning and executing a meal every night, whether just for yourself or for multiple people, can be difficult and even exhausting. However, I think if we are being really honest with ourselves we can generally find a place in our schedule to cook. 

This may mean cooking all your week's meals on one day. I know people who plan and cook a week's worth of meals on a Saturday or Sunday or weekday evening so they can still enjoy a homemade meal but do not have to worry about throwing something together after work. These major cooking-cram-sessions take less time than you might think--usually 1 to 2 hours or less depending on what you make. Type "cooking for a week" into a search engine and you will be amazed at the amount of material available to you. 

The best part of making meals ahead of time, in my opinion, is not the time saved in the kitchen during the week. It is the time gained at the table. Even if you live alone, dinner time at the table (and even cooking time in the kitchen!) is valuable and worthwhile. It is a perfect excuse to turn off distractions and tune in to your own thoughts and meditations and give the Holy Ghost an opportunity to communicate. President Gordon B. Hinckley once said, 

"Our lives become extremely busy. We run from one thing to another.

 We wear ourselves out in thoughtless pursuit of goals which are highly ephemeral. 

We are entitled to spend some time with ourselves in introspection, in development." 

(Link to President Hinckley's full article here.)

For those cooking for more than one, dinner time at the table presents an opportunity to talk and spend time all together in one place. While I concede that meal time can be hectic with children and is not always a peaceful happy time, I also can say that some of the most meaningful and sacred experiences I have had as a mother have come from conversations at the dinner table--conversations that never would have happened in a restaurant. In what I believe was a landmark talk, Elder Dallin H. Oaks said in 2007,

"The number of those who report that their 'whole family usually eats dinner together' has declined 33 percent. This is most concerning because the time a family spends together 'eating meals at home [is] the strongest predictor of children's academic achievement and psychological adjustment.' Family mealtimes have also been shown to be a strong bulwark against children's smoking, drinking, or using drugs. There is inspired wisdom in this advice to parents: what your children really want for dinner is you."

("Good, Better, Best" Link to talk here.)

You can cook. You can find time. Make it a priority and do not get discouraged by setbacks or the inevitable dinnertime disasters. You never know when the special moments may occur, but one thing is sure: they will never happen if you don't provide the opportunity.

Freezable (see this post for tips on how long to freeze foods)

HONEY LIME CHICKEN ENCHILADAS

MY FAVORITE LASAGNA

SLOW COOKER SHREDDED BEEF FOR TACOS This is our favorite shredded beef taco recipe.

EVERYDAY SHREDDED BEEF FILLING Cook in crockpot then freeze in individual servings for use on tacos, burritos, tostadas, quesadillas, or enchiladas.

EVERYDAY SHREDDED CHICKEN FILLING Use same way as described above in Shredded Beef Filling.

CROCKPOT GROUND BEEF TACO FILLING

CROCKPOT SLOPPY JOES

CROCKPOT WEEKNIGHT BEEF CHILI My family's favorite chili recipe.

CROCKPOT EASY TACO CHILI Chili can be eaten as-is or used on top of chili dogs, frito pie, nachos, or chili burgers, etc.

CROCKPOT TEXAS CHILI Can be used same way as described for taco chili. 

CROCKPOT CLASSIC TURKEY CHILI Can be used same way as described for taco chili.

BROCCOLI CHEESE CHICKEN AND RICE CASSEROLE

HAWAIIAN HAYSTACKS

BEEF STEW

SOUR CREAM NOODLE BAKE

CHICKEN NOODLE SOUP

CHICKEN AND WILD RICE SOUP

CHICKEN SPAGHETTI

CHIMICHANGAS

FARMHOUSE CHICKEN CHOWDER

AREPAS Freeze the arepas (Venezuelan corn cakes) and make the filling the day of or even a day before.

HOMEMADE CHICKEN STOCK This can be used as a soup base; easy and delicious.

CHICKEN ENCHILADAS One of my favorite freezer meals.

BASIC BEEF AND BEAN CHILI Can be used same way as described for taco chili--see above.

STUFFED PASTA SHELLS OR MANICOTTI

GROUND BEEF TACOS Make a big batch and freeze for use as needed.

MAKE-AHEAD BREADED CHICKEN CUTLETS

Also good for freezing: cooked, shredded chicken; pre-formed burger patties; burritos (here's a good bean recipe)

Crockpot (read below for tips on slow cooking)

CROCKPOT WEEKNIGHT BEEF CHILI My family's favorite chili recipe.

CROCKPOT CLASSIC TURKEY CHILI Eat as-is or use on top of chili dogs, frito pie, chili burgers, or nachos.

CROCKPOT EASY TACO CHILI Eat as-is or use on top of chili dogs, frito pie, chili burgers, or nachos.

CROCKPOT TEXAS CHILI Eat as-is or use on top of chili dogs, frito pie, chili burgers, or nachos.

SLOW COOKER SHREDDED BEEF FOR TACOS

CROCKPOT BARBECUED DRUMSTICKS Very easy; crowd-pleaser.

EVERYDAY SHREDDED BEEF FILLING For use on tacos, burritos, tostadas, quesadillas, or enchiladas.

EVERYDAY SHREDDED CHICKEN FILLING For use on tacos, burritos, tostadas, quesadillas, or enchiladas.

CROCKPOT GROUND BEEF TACO FILLING

CROCKPOT SHREDDED BARBECUED CHICKEN Eat on white bread or hamburger buns.

CROCKPOT LOADED BAKED POTATO SOUP

CROCKPOT CHICKEN CURRY IN A HURRY

CROCKPOT WHITE CHICKEN CHILI My boys like this recipe, which makes me love it that much more.

CROCKPOT NO-FUSS BROWN RICE

CROCKPOT BACHELOR BEEF STEW

CROCKPOT SLOPPY JOES

CROCKPOT TORTILLA SOUP

CROCKPOT MASHED POTATOES

CREAMY WHITE CHICKEN CHILI

SLOW COOKER MEATLOAF

In reality, not all crockpot meals are created equally. Some recipes really fall flat in terms of flavor and end up being big disappointments. For those who are or want to be serious about slow-cooking meals in a crockpot, I would suggest finding a trusted recipe resource either in the form of a blog or a cookbook. My trusted source of choice is a cookbook called America's Test Kitchen Slow Cooker Revolution. Fair warning: many of their recipes require around 15 minutes of prep and cook time prior to the actual slow-cooking. Trust me, those 15 minutes are well worth it. They use that time to develop flavor from the spices, meat, and aromatics you put into the dish.

CROCKPOT EASY TACO CHILI

I like this recipe because the portion size is more reasonable for my family size and is very easy to put together. Sometimes I like to use pinto beans instead of black beans. From America's Test Kitchen Slow Cooker Revolution.

serves 4-6

2 cups frozen chopped onions (or 2 medium onions, minced)
1 (1-ounce) packet taco seasoning
2 Tb. tomato paste
2 Tb. vegetable oil (or reasonable substitute)
1 1/2 tsp. garlic powder (or 6 garlic cloves, minced)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 Tb. brown sugar
1 slice white sandwich bread, torn into quarters
2 Tb. whole milk
1 pound 85 percent lean ground beef
Salt and pepper
1 cup frozen corn

Microwave onions, taco seasoning, tomato paste, oil, and garlic powder in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir beans, tomato sauce, tomatoes with juice, and sugar into slow cooker.

Mash bread and milk into paste in large bowl using fork. Mix in ground beef and 1/4 teaspoon pepper using hands. Stir beef mixture into slow cooker, breaking up any large pieces. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of beef with spoon. Stir in corn and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve.

CROCKPOT TEXAS CHILI

Texas-style chili has big chunks of beef in place of beans. This particular recipe calls for both. From America's Test Kitchen Slow Cooker Revolution.

serves 8 to 12

3 medium onions, minced (about 3 cups)

1/4 cup chili powder

1/4 cup tomato paste
3 Tb. vegetable oil (or reasonable substitute)

8 garlic cloves, minced

2 Tb. ground cumin

1 Tb. minced fresh oregano or 1 tsp. dried
2 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can tomato puree

2 cups low-sodium chicken broth

1/4 cup Minute tapioca

3 Tb. soy sauce

2 Tb. minced canned chipotle chile in adobo sauce (readily available in Hispanic foods section of grocery--use less if you are sensitive to spicy food)
2 Tb. brown sugar, plus extra as needed
2 bay leaves
1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks
Salt and pepper
3 scallions (aka green onions), sliced thin

Microwave onions, chili powder, tomato paste, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir beans, tomato puree, broth, tapioca, soy sauce, chipotles, sugar, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Season with salt, pepper, and sugar to taste, sprinkle with scallions, and serve.

CROCKPOT CLASSIC TURKEY CHILI

Do not use ground turkey breast here (also labeled 99% fat free) or the turkey will be very dry. From America's Test Kitchen Slow Cooker Revolution.

serves 8 to 10

2 slices white sandwich bread, torn into quarters

1/4 cup whole milk

2 pounds ground turkey

Salt and pepper

3 Tb. vegetable oil (or reasonable substitute)

3 medium onions, minced (about 3 cups)

1/4 cup chili powder

1/4 cup tomato paste

6 garlic cloves, minced

1 Tb. ground cumin

1 Tb. minced fresh oregano or 1 tsp. dried

1/2 tsp. red pepper flakes (use less if you are sensitive to spicy food)

1 (15-ounce) can tomato sauce

2 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can diced tomatoes

1 1/2 cups low-sodium chicken broth

3 Tb. soy sauce

1 Tb. brown sugar

2 tsp. minced canned chipotle chile in adobo sauce (readily available in Hispanic foods section of grocery--use less if you are sensitive to spicy food)

Mash bread and milk into paste in large bowl using fork. Mix in ground turkey, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8 to 10 minutes.

Stir in turkey mixture, 1 pound at a time, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes per pound. Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.

Stir beans, diced tomatoes with juice, soy sauce, sugar, and chipotles into slow cooker. Cover and cook until turkey is tender, 4 to 6 hours on low.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of turkey with spoon. Season with salt and pepper to taste and serve.

MY FAVORITE LASAGNA

There are too many lasagna recipes to count, and chances are good your favorite recipe is the one your mom made growing up. This recipe happens to be my favorite and it should come as no surprise to those of you who have read this blog to find out that it comes from America's Test Kitchen. Those people know what they are doing.

It freezes beautifully and I highly recommend making a double batch of it--freeze one lasagna and eat the other. Also, here's a tip for those of you who are cooking for just yourself or only one or two other people: make your lasagnas in bread pans. One batch of a typical 9 x 13 lasagna will translate into three bread pan-sized lasagnas. A lasagna noodle is about the length of a bread pan so you end up with one cute little lasagna that's just the right size.

The lasagna will keep in the freezer for up to two months if wrapped first in plastic wrap and then in foil. The original recipe suggests defrosting the lasagna for a day or two in the refrigerator, then baking as directed but extending the baking time by 5 minutes. If you want to bake it straight from the freezer, keep the lasagna covered for a longer amount of time for the initial baking period and uncover for only the last 25 minutes. You will know when it is done baking and ready to serve if you see the sauce bubbling.

serves 8-10

Tomato-Meat Sauce  
1 tablespoon olive oil
1 medium onion, chopped fine (about 1 cup)
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1 pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork (I use 1/2 pound ground beef and 1/2 pound mild Italian sausage--remove meat from sausage casings)
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
1/4 cup heavy cream
1 (28-ounce) can tomato puree (Western Family brand sells this)
1 (28-ounce) can diced tomatoes, drained

Ricotta, Mozzarella, and Pasta Layers  
15 ounce container ricotta cheese (whole milk or part skim) (1 3/4 cups)
2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
1/2 cup chopped fresh basil
1 large egg, lightly beaten
1/2 teaspoon table salt
1/2 teaspoon ground black pepper
12 no-boil lasagna noodles from one 8- or 9-ounce package (I use Barilla no-boil noodles)
16 ounces whole milk mozzarella, shredded (4 cups)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil in large, heavy-bottomed Dutch oven or stockpot over medium heat until shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes; set sauce aside. (Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before assembling lasagna.)

Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper in medium bowl with fork until well-combined and creamy; set aside.

Smear entire bottom of 9- by 13-inch baking dish with 1/4 cup meat sauce. Place 3 noodles on top of sauce. Drop 3 tablespoons ricotta mixture down center of each noodle and smear across the noodle to cover it. Sprinkle evenly with 1 cup shredded mozzarella. Spoon 1 1/2 cups meat sauce evenly over cheese. Repeat layering of noodles, ricotta, mozzarella, and sauce two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, sprinkle with remaining cup mozzarella, then with remaining 1/4 cup Parmesan. Lightly spray a large sheet of foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes; cut into pieces and serve.

EVERYDAY SHREDDED BEEF FILLING

This filling is good on top of tostadas or in burritos, tacos, quesadillas, or enchiladas. It can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. From America's Test Kitchen Slow Cooker Revolution.

makes about 4 cups

2 onions, minced
1/3 cup chili powder
2 Tb. vegetable oil (or reasonable substitute)
6 garlic cloves, minced
1 Tb. ground coriander
1 Tb. ground cumin
1/2 tsp. cayenne pepper (use less if you are sensitive to spicy foods)
1 (15-ounce) can tomato sauce
2 tsp. sugar
1 (3-pound) boneless beef chuck roast, trimmed of some fat and cut in half
Salt and pepper
1 Tb. fresh lime juice

Microwave onions, chili powder, oil, garlic, coriander, cumin, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir tomato sauce and sugar into slow cooker. Season beef with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer beef to large bowl, let cool slightly, then shred into bite-sized pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt and pepper to taste.

CROCKPOT SLOPPY JOES

This recipe doubles easily if you are feeding a really big crowd. From America's Test Kitchen Slow Cooker Revolution. 

serves 8

2 slices white sandwich bread, torn into quarters
1/4 cup whole milk
2 pounds 85% lean ground beef
Salt and pepper
2 Tb. vegetable oil (or reasonable substitute)
2 onions, minced
4 garlic cloves, minced
1 tsp. chili powder
1 (15-ounce) can tomato sauce
1 cup ketchup
2 tsp. brown sugar
1/2 tsp. hot sauce
8 hamburger buns

Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper using hands.

Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, garlic, and chili powder and cook until onions are softened and lightly browned, 8 to 10 minutes.

Stir in beef mixture, 1 pound at a time, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes per pound. Stir in 1 cup tomato sauce, scraping up any browned bits; transfer to slow cooker.

Stir in remaining tomato sauce, ketchup, sugar, and hot sauce into slow cooker. Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high. 

Let meat mixture settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of beef with spoon. Season with salt and pepper to taste. Spoon mixture onto buns and serve.

EVERYDAY SHREDDED CHICKEN FILLING

This chicken is good on top of tostadas or in burritos, tacos, quesadillas, or enchiladas. You can use all breast or all thigh meat instead of the combination called for in this recipe. This filling can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. From America's Test Kitchen Slow Cooker Revolution.

makes about 4 cups

1 onion, minced
3 Tb. chili powder
2 Tb. vegetable oil (or reasonable substitute)
1 jalapeño chile, stemmed, seeded, and minced
3 garlic cloves, minced
2 tsp. ground coriander
2 tsp. ground cumin
1 (8-ounce) can tomato sauce
1 1/2 tsp. sugar
1 pound boneless, skinless chicken breasts, trimmed of fat
1 pound boneless, skinless chicken thighs, trimmed of fat
Salt and pepper
1 Tb. fresh lime juice

Microwave onion, chili powder, oil, jalapeño  garlic, coriander, and cumin in bowl, stirring occasionally, until vegetables are softened, about 5 minutes; transfer to slow cooker.

Stir tomato sauce and sugar into slow cooker. Season chicken with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until chicken is tender, 4 to 6 hours on low.

Transfer chicken to large bowl, let cool slightly, then shred into bite-size pieces; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

Toss shredded chicken with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt and pepper to taste.

CROCKPOT GROUND BEEF TACO FILLING

Do you ever come home and want to eat delicious tacos and wish they were already made? Here is your answer to that problem. The filling can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. From America's Test Kitchen Slow Cooker Revolution.

makes about 6 cups

2 onions, minced
1/4 cup chili powder
3 Tb. vegetable oil (or reasonable substitute)
6 garlic cloves, minced
2 tsp. ground cumin
2 tsp. ground coriander
1 Tb. minced fresh oregano or 1 tsp. dried
1 (8-ounce) can tomato sauce
2 tsp. cider vinegar
2 tsp. light brown sugar
2 slices sandwich bread, torn into quarters
1/4 cup whole milk
2 pounds 90% lean ground beef
Salt and pepper

Microwave onions, chili powder, oil, garlic, cumin, coriander, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir tomato sauce, vinegar, and sugar into slow cooker.

Mash bread and milk into paste in large bowl using fork. Mix in ground beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper using hands. Stir beef mixture into slow cooker, breaking up any large pieces (do not overmix). Cover and cook until beef is tender, 6 to 8 hours on low or 3 to 5 hours on high.

Let beef filling settle for 5 minutes, then remove fat from surface using large spoon. Break up any remaining large pieces of beef with spoon. Season with salt and pepper to taste. 

FROZEN FOOD STORAGE GUIDE

This information comes from the Oregon State University Master Food Preserver Resource Notebook. Their recommendations are based on preserving the quality of the food being frozen--freezing a food for longer than the recommended period of time might result in a loss of quality, but won't necessarily affect the safety of that food.

Food quality can be preserved by using proper air-removal and wrapping techniques. Foods that are double-wrapped in plastic wrap and then aluminum foil tend to do best. Remove as much air as possible to prevent freezer burn.

Fresh Meats
Beef roasts/steaks: 12 months
Hamburger/chopped steak: 4 months
Ground chicken, turkey, pork, veal, lamb, etc.: 3-4 months
Pork roasts: 8 months
Pork chops: 4 months

Cured, Smoked, Ready-to-Serve Meats
Bacon, corned beef, hot dogs, etc.: 1 month
Ham (whole, half, sliced): 1-2 months
Luncheon meats: 1-2 months
Sausage: 2 months

Cooked Meats
Beef and pork: 2-3 months

Cooked Poultry
Dishes and cooked poultry slices or pieces covered with gravy or broth: 4-6 months
Fried poultry: 4 months

Fresh Poultry
Chicken and turkey: 12 months

Casserole Dishes
Meat: 4-6 months
Creamed meat, fish, poultry: 2-4 months

Commercially Frozen Seafood
Shrimp, uncooked: 1-2 months
Crab meat (Dungeness): 3 months
Clams, shucked: 3 months
Oyster, shucked: 4 months
Cooked fish and shellfish dishes: 3 months
Fillets (cod, flounder, halibut): 6 months
Fillets and steaks (salmon, trout, bass): 2-4 months

Fruits and Vegetables
Most fruits and vegetables and juice concentrates: 12 months

Milk Products
Pasteurized cheeses: 1-2 months
Cheddar-type cheeses: 6-12 months
Butter and margarine: 6 months
Cottage cheese: 1-2 weeks
Cream cheese: 4 months
Frozen milk desserts (ice cream, etc.): 3 months

Prepared Foods
Cookies: 6 months
Pre-baked cakes: 2-4 months
Fruit pies: 4-6 months
Breads: 2-3 months
Yeast bread dough and pie shells, unbaked: 1-2 months
Pastries, unbaked: 6-8 weeks
Pastries, baked: 2-3 months

CHIMICHANGAS

2 Tb. butter

4 Tb. vegetable oil (or reasonable substitute)
1 medium onion, chopped (about 1 cup)
3 cloves garlic, minced
1 jalapeno pepper, seeded and ribbed and diced
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
Salt
2 Roma tomatoes, chopped (1 for cooking, 1 for topping)
2 Tb. chopped fresh cilantro
2 1/2 cups cooked shredded chicken
1/4 cup sour cream
1 15-ounce can refried beans
4 10-inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping
Shredded lettuce, for topping

Preheat the oven to 450 degrees. Melt the butter with 2 tablespoons oil in a small bowl in the microwave and set aside. Heat the remaining 2 tablespoons oil in a 10 or 12-inch skillet. Add the onion and jalapeno and cook until soft, about 3 minutes. Add the garlic, chili powder, cumin, and 1 teaspoon salt and cook for about 30 seconds or until fragrant. Add 1 chopped tomato and the cilantro and cook until some of the tomato juice has evaporated off and mixture has thickened, about 2-3 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet and brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with more cheese, lettuce and tomato and serve with the remaining refried beans, if desired.