Tag Archives: freezer friendly

Mashed Potato and Swiss Chard Enchiladas.

It’s been pretty quiet over here on the blog lately.  I’ve made some great recipes that I’m really excited to share with you but I’ve been having trouble finding the time to sit down in front of the computer to type it all up.  I have no other excuse besides the fact that having two children is totally kicking me in the ass right now.  The Fruitaholic is about to turn four and the Baby Burrito learned how to sit unassisted, crawl and pull herself up to standing all in the same day.  Gone are the days where I could simply turn on Nick Jr., plop the baby down on the floor with some toys and take a half hour to let the words flow (or cook dinner or wash dishes or do laundry or, well, you get the picture).

So I’ve counted on my participation in the swap to keep this little old blog afloat.  It ensures that once, every other week, I spend some quality time in the kitchen with a new recipe rather than trying to get something on the table quickly.  And then I missed the last swap because I forgot about the deadline to submit a recipe and this page sat empty.  So I made sure to get my recipe in as soon as I could this time around, especially because I was excited about the Mexican theme.  Some days I think about whether it’s worth it to keep the blog going but the people I’ve met within the blogging community and the opportunity to continue to push past my comfort zone make me think otherwise.

What I loved most about this recipe was how easily it came together.  Being short on time, I set aside the bag of potatoes I had purchased earlier that morning at the farmers market in lieu of premade mashed potatoes (I love the Simply Potatoes brand, found in the refrigerator section.  The only ingredients used are potatoes, mik and butter – nothing artificial!).  The most time consuming part was caramelizing the onions.  The Baby Burrito was having a bit of a tough day so I popped her in the carrier and she was happy as a clam while I tended to them.  I’ve been attempting to keep a little edible garden this year so I added swiss chard to the recipe just because I could.  And who doesn’t like added veggies?

The enchilada sauce I bought was a little bit on the spicy side so the Fruitaholic didn’t get a chance to try it but the Husby and I were big fans.  We were both pretty bummed that I forgot to put the leftovers away so he made me promise to make it again soon.  And I will, as long as I have a free moment!

Mashed Potato and Swiss Chard Enchiladas.

Slightly adapted from Kate's Recipe Box


  • 1 Tbsp. Vegetable Oil
  • 1 Yellow Onion, finely chopped
  • 6-8 Large Leaves Swiss Chard, ribs removed and chopped
  • 3 Cups Mashed Potatoes
  • 1/2 Cup Sour Cream
  • 2 Cups Shredded White Cheddar
  • 6 Tortillas
  • 2 Cups Green Enchilada Sauce, divided
  • Sour Cream, for serving
  • Cilantro, for serving


Preheat oven to 350.

Heat oil in a small pan over medium-low heat. Add the onions and cook, stirring occasionally, until they soften and turn a rich golden brown color. Add the swiss chard and cook 2-3 minutes, until wilted and soft.

Add 1 cup of the enchilada sauce to the bottom of a 9x11 baking dish and spread to cover.

Mix together the mashed potatoes, sour cream and caramelized onion and shard mixture. Place a large spoonful of the potatoes on the bottom half of a tortilla and top with cheese. Roll the tortilla up tightly and place seam side down in the baking dish. Pour the remaining cup of enchilada sauce over the tortillas and sprinkle with remaining cheese.

Bake 20 minutes until bubbly. If desired, broil 2-3 minutes until cheese starts to turn golden brown.

Garnish with sour cream and cilantro, if desired.


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Smoky Chipotle Black Bean Pineapple Chili Tacos.

You’ve probably noticed that I haven’t been doing much cooking lately.  Well, that’s not entirely true.  Over the past few weeks, I’ve actually been working away in the kitchen, feverishly making sure that my freezer is stocked full of meals to have once baby girl makes her arrival.    I’ve managed to be able to make 1-2 meals per day so I’m definitely on the right track.

Some of the meals I’ve been making are old favorites (Mini Honey Corn Dog Muffins, Cincinnati Chili, Carrot Apple and Oat Chicken Nuggets, Baked Rigatoni with Spinach and Mini Meatballs) but a lot of them are things we’ve never had before.  Most of the time, I’m not even tasting before wrapping it up and freezing.  And after having spent a fair chunk of time in the kitchen already, I’m usually way too tired to make dinner afterwards and end up ordering delivery or having the Husby pick something up on his way home.

Luckily, I had the common sense with this meal to set some aside for dinner in addition to the portion for the freezer and I’m so glad that I did.  It was incredibly easy to throw together in the morning while I prepared another meal I wouldn’t be eating for a while.  The crockpot as truly become my best friend lately.  This was seriously one of the best meals I’ve had in a long time (as evidenced by my quick response to post it to the blog!).  I knew it would be good as is, but I took the liberty of adding a bit of chipotle to enhance the flavor and served it as tacos.  I couldn’t ask for anything better!  It was the perfect meal for a chilly Fall night and I can’t wait for the day I take the rest out of the freezer!

Smoky Chipotle Black Bean Pineapple Chili Tacos.


  • 1 Lb. Ground Beef
  • 1 16 oz. Jar Pineapple Salsa (I used Mrs. Renfro's brand)
  • 1 15 oz. Can Crushed Pineapple, drained
  • 2 15 oz. Cans Black Beans, rinsed and drained
  • 3 oz. Tomato Paste
  • 1 Tbsp. Chili Powder
  • 1 Tbsp. Pureed Chipotle in Adobo
  • 1 Bell Pepper, diced (I used a pre-diced Tri Color blend)
  • 1 Onion, diced
  • 1 Package Corn Tortillas
  • Cilantro, chopped, for serving
  • Shredded Mexican Blend Cheese (or Crumbled Queso Fresco), for serving
  • Sour Cream, for serving
  • Lime Wedges, for serving


In a skillet set over medium heat, brown the ground beef.

Combine ground beef, pineapple salsa, crushed pineapple, black beans, tomato paste, chili powder, chipotle, bell pepper and onion in a crockpot and cook on low for 8 hours. Alternately, combine ingredients in a large stock pot and cook until vegetables are tender, about 45 minutes.

Before serving, heat a dry skillet over medium heat and warm tortillas, one at a time, about 30 seconds per side.

Add a spoonful of chili to each tortilla and garnish with cilantro, cheese, sour cream and lime.

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Adapted from and Inspired by Branny Boils Over


Pepperoni Pizza Puffs.

Happy first day of Fall!

Even though there are still a few more weeks left of the season, baseball has been set on the back burner in favor of football.  And even though I’m not a fan of the game, I’m a big fan of all the food that goes along with it.  Even if it’s just the Husby watching the game, I ultimately end up making a huge spread to graze on throughout the day.

This week’s swap was another Blogger’s Choice and I was introduced to a new-to-me blog, Becoming Pigzilla.  I initially had picked out a different recipe and had gone to the grocery store to get all of the ingredients, but even though I remember putting potatoes into a produce bag, they somehow never made it into my cart nor onto the belt at the register.  Baby is eating my brain!

Luckily, I had all of the ingredients for these pizza puffs waiting at home.  They were simple to whip up and made for an awesome lunch.  The Fruitaholic thought they were too spicy but next time I’ll omit the red pepper flakes to make them more kid friendly.  I’m already planning to make a double batch for the next big game and one to have in the freezer for a quick meal once baby girl gets here.

Pepperoni Pizza Puffs.

Serving Size: 24 Mini Puffs


  • 3/4 Cup Flour
  • 3/4 tsp. Baking Powder
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Parsley
  • 1 tsp. Dried Basil
  • 1 tsp. Garlic Powder
  • 1 tsp. Red Pepper Flakes
  • 1/2 tsp. Salt
  • 3/4 Cup Milk
  • 1 Egg
  • 1 Cup Mozzarella Cheese, shredded
  • 1/4 Cup Parmesan Cheese
  • 1 Cup Mini Pepperoni
  • 1/2 Cup Marinara Sauce


Preheat oven to 375.

In the bowl of a stand mixer fitted with the wire beater, whisk together the flour, baking powder, oregano, parsley, basil, garlic powder, red pepper flakes and salt until well combined. Add the milk and egg then mix again. Stir in the mozzarella, parmesan and pepperoni. Let sit for 10 minutes.

Using a cookie scoop, spoon batter into the greased cups of a mini-muffin tin. Bake for 20 minutes, until tops are puffy and golden brown.

Serve warm with marinara sauce for dipping.

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Mini Honey Corn Dog Muffins.

With the Husby out of town this week, I’ve been on the lookout for simple, uncomplicated meals for the Fruitaholic and myself.  As soon as I saw these on Pinterest, I immediately added them to this week’s meal plan.

When the Husby is home, I don’t usually worry about what to make for dinner, since it’s pretty simple to make some mac and cheese or a PBJ for the Fruitaholic if he doesn’t like what we’re eating.  But when we’re on our own, I prefer to make something that I’m sure the Fruitaholic will like (so I end up eating a lot of the aforementioned foods).  These were perfect for our needs!

They’re all the fun of the battered red hot on a stick without the pointy weapon that all kids seem to love.  The Fruitaholic kept asking for more “hot dog pancakes.”  I ate an absurd amount before I had even plated any for him.  They would be a wonderful addition to a party spread.  I froze the leftovers, so I’m excited to have an easy lunch solution later this week.

Mini Honey Corn Dog Muffins – slightly adapted from Iowa Girl Eats

  • 1/4 Cup Melted Butter
  • 1/4 Cup Unsweetened Applesauce
  • 1/2 Cup Sugar
  • 1 Tbsp. Honey
  • 2 Eggs
  • 1 Cup Buttermilk
  • 1/2 tsp. Baking Soda
  • 1 Cup Cornmeal
  • 1/2 Cup All Purpose Flour
  • 1/2 Cup Whole Wheat Flour
  • 1/2 tsp. Salt
  • 8 All-Beef Hot Dogs, cut into 1″ bites

Preheat oven to 375.  Spray a mini-muffin tin with non-stick spray.

Combine butter, applesauce, sugar and honey in a bowl and mix until combined.  Add the eggs, mix again, then add the buttermilk and stir together until smooth.

In a separate bowl, mix together the baking soda, cornmeal, flours and salt.  Add half of the mixture to the wet ingredients, stir until combined, then add the remaining half and stir again.

Spoon 1 Tablespoon of batter into each mini-muffin cup.  Stick one hot dog piece into the middle of each cup.

Bake for 10-12 minutes until the cornbread is golden brown.  Cool in the muffin tin for 5 minutes then transfer whatever is not being served to a cookie rack.

Store the leftovers in the refrigerator.  To reheat, microwave for 20-30 seconds.  If reheating from frozen, microwave for 1-2 minutes, until warm all the way through.