Freezer Prepped Meals
I started prepping meals years ago, before it was ever cool. Having a barrel racing daughter involved in every activity in the world made it sooo much easier to keep up. Now here I am, daughter graduating college, in the process of opening a store front, canning, baking, catering and selling meals to awesome families, trying to save time and money.
So what are my top sellers? Italian Sausage Stuffed Shells, Chicken Pot Pie Casserole, Chicken Tortilla Bake and Family Pot Roast. I can make these things in my sleep at this point.... AND let me tell ya, y'all have amazing taste. The hubs loves all these except the Chicken Pot Pie casserole,, apparently having tasty veggies makes it not so tasty for him... insert eye roll here!!
Everyone asks, how do you have time for all of this,,, easy answer, I don't sleep. Like literally, if I get 4-5 hours a night, it's a good day. Ever have that problem, you are exhausted and you lay down and close your eyes, for 5 seconds. THEN, your brain suddenly wakes up and starts going over every single thing in your planner for the next three years. Every ingredient for every recipe, every catering job, every order for the next delivery, it all just starts whirling around like a friggin tornado in my head. BUT, there is hope, Benadryl!!! If you take 3 pills 30 minutes before laying down, you will get at least 5-6 straight hours of sleep. On the downside, it dries everything out, so you snore... ZZZZzzzzz, which apparently sounds like a semi using a jake brake in a tunnel, which wakes up the hubs..OOPS!!!
So after a restful night, I have lots of energy and decided to blog today and share one of my favorite Chili Con Carne recipes in honor of fall. Enjoy y'all!!
INGREDIENTS
- 1-2 tbsp. of olive oil
- 3 lbs. ground beef
- 6 cloves garlic crushed
- 2 large onions, chopped
- 2 medium peppers, chopped
- 2 fresh serrano peppers, seeds removed & diced (Keep the seeds in for a spicier chili.)
- 1 tbsp. ground cumin or to taste
- 1 tbsp. dried oregano or to taste
- 2 tbsp. chili powder
- Salt and pepper to taste
- 4 cups fresh tomatoes, coarsely chopped
- 1 can tomato sauce
- 1 can tomato paste
- 2 ears of local corn kernels cut off
- 2-4 cups beef stock water or vegan substitute
- 1-2 tbsp. of honey
- 2 cups black beans- drain and rinse
- Optional Toppings: sour cream, chopped green onions, fresh cilantro, and sliced jalapenos
DIRECTIONS
Heat olive oil in large cast-iron Dutch oven over medium-high heat. Add ground beef, breaking up with a spoon. Cook until done; drain off fat and discard.
Add the garlic and onion and continue to cook until they are translucent.
Add the peppers and chilis, and then stir in the spices: cumin, oregano, chili powder, salt, pepper until all the ingredients are well coated.
Add the honey, freshly chopped tomatoes, beans and beef broth.
Bring to a boil and let simmer for a couple hours. Top with Sour cream, jalapeno rings and cilantro..
If you have extra, let cool, throw it in a labeled freezer bag, freeze. When ready to eat again. Place in a crock pot on low for about 4 hours... and TA DA,,, you just prepped a meal folks!
ENJOY!
ENJOY!