Your Personal Food Bank

Dear Friends,

Getting ready for the holidays for some people is like getting ready for a root canal: even the anticipation is painful.

It totally does not have to be that way. Anyone who has blessed their homes 15 minutes at a time understands exactly what I am saying. As FlyLady says, you hit a lick at a snake.

Why shouldn’t dinner time during the holidays be equally as simple? And even though our routines usually get stretched and pulled during this time, we still have the ability to get dinner on the table and get everyone fed. I’m not talking drive thru, either!

I challenge you to start thinking of your freezer as your own personal “food bank”. Where you throw an extra casserole in the freezer for a rainy day, or you double a meatloaf or main course soup recipe so you’re never without a back up plan OR you have the ability to bless someone else (like when a neighbor has a baby, etc.). OR you can use our fabulous freezer menus; they totally ROCK! http://savingdinnershop.com/

Now is the time for all good flybabies to come to the aid of their freezer. Let’s get that thing stocked! It’s really easy?if you’re going to go to the trouble of making a favorite casserole, why not make two and freeze one? Making two or even three meatloaves isn’t any more work than making one. Lasagna freezes beautifully, as does one of my favorite recipes from Saving Dinner (it’s in the FlyLibrary!), Mexican Torta?recipe included.

So get cooking! Get that freezer stocked! Time’s a wasting!

Stocking your freezer will keep dinner happening at your house during the hectic holidays.

Love,
Leanne Ely, Your Dinner Diva since 2001
http://savingdinner.com Fr*ee Menu-Mailer when you get our Daily Dish
Come and Get It! Great recipe below, look!

Mexican Torta
Serves 6

1/2 pound ground turkey
1 tablespoon olive oil
1 envelope taco seasoning (low-sodium, if available)
2 medium onions, chopped
2 cloves garlic, pressed
1 (4 oz.) can chopped green chilis, drained
16 corn tortillas, cut into wedges
2 cups shredded reduced-fat Monterey Jack cheese
1 (16 oz.) can refried beans (use fat-free)
1 (7 oz.) jar roasted red bell peppers, drained
salsa
low-fat sour cream

In a skillet, heat olive oil over medium high heat and cook onions till translucent. Add garlic and cook another minute. Then add turkey, and cook until browned, breaking into small pieces, as you go. Add the taco seasoning package according to package directions mixing well and allowing to simmer for a couple of minutes until slightly thickened. Stir in the chilies and set aside.

Heat oven to 400 degrees.

Lightly grease a 10″ pie plate. Place one fourth of the tortilla pieces on the bottom of the pie plate (till covered). Spread with half of the turkey mixture; sprinkle with 1 cup of the cheese. Place another one fourth of the tortillas on cheese; spread with beans. Place yet another one fourth of the tortillas on beans; top with roasted peppers. And finally, place the remaining tortillas on the roasted peppers and spread with remaining turkey mixture. Top with remaining 1 cup cheese. Cover and bake 30 to 40 minutes or until cheese is melted and center is hot. Let sit 10 minutes before cutting into your masterpiece.

Can be served with salsa and sour cream, if desired.

Per serving: 339 Calories (kcal); 9g Total Fat; (25% calories from fat); 20g Protein; 42g Carbohydrate; 4g Fiber; 34mg Cholesterol; 942mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

SERVING SUGGESTIONS: Serve with brown rice, steamed broccoli and a bowl of baby carrots for the table.

VEGETARIANS: Substitute TVP crumbles for the turkey.

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