Frozen Beef Enchiladas
a la the Sister's Cafe

1 eye of round roast
1-2 cans Red Enchilada sauce
1 1/2 c shredded cheese
1 can diced green chilis
about 15 tortillas
1 additional can enchilada sauce and cheese

Leave roast in Crock Pot all day with a cup of water or broth, and shred. Add sauce, cheese and chilis to meat. Roll in tortillas and place in gallon ziplock bag(s).

Defrost, and place in 9x13 pan. Pour 1 can sauce over the top and sprinkle with cheese. Bake 350 for 35-40 minutes.

Chef's note: this made plenty for 2 servings. Divide and put in 2 bags.

Simple, Perfect Chili
a la Pioneer Woman

2 lbs ground beef
2 cloves garlic, chopped
1- 8oz can tomato sauce
2 T chili powder
1 t cumin
1 t organo
1 t salt
1/4 t cayanne pepper
1/4 c masa harina
2-  15oz cans beans

brown meat and garlic. drain fat, add tomato sauce and spices. simmer low for 1 hour. mix masa with 1/4 c water and mix in.
to eat right away, mix in beans and serve.
to freeze: place cooked beef/tomato/masa mixture in a ziplock in the freezer. defrost with a little water on stove, then add beans to serve.

chef's note: i didn't have masa harina, but i used cornmeal to give it that thickness and flavor.

Blueberry Muffins
a la Carlie

3/4 c milk
1/4 c lemon juice
2 c flour
3/4 c sugar
1 T baking powder
1/2 t cinnamon
1/2 t salt
1 egg, slightly beaten
1/4 c vegetable oil
1 c fresh or frozen blueberries

In small bowl, mix milk and lemon juice, set aside.
In large bowl, combine flour, sugar, powder, cinnamon and salt. set aside. add egg and oil to milk mixture, mix well. Gently stir in flour mixture until just moistened. Fold in blueberries.
Fill muffin cups 2/3 full. Bake 400 for 22-24 minutes.