Meal Stacking - 03/07/05

By: Robin Shea - marketdays@insightbb.com
By: Robin Shea - marketdays@insightbb.com

Ingredients

  • Crushed red pepper
  • Dry sherry
  • Minced garlic (or 1 garlic clove)
  • Cornstarch
  • Vegetable oil or olive oil
  • Sugar
  • Ground ginger
  • Rice (enough for 4 servings)
  • Ground cumin
  • Soy sauce
  • 8 oz. chicken broth
  • 1 pkg. (16 oz.) frozen broccoli, carrots, & water chestnuts stir-fry
  • ½ lb. medium shrimp, shelled & deveined
  • 1 can (14.5 oz.) whole tomatoes
  • 1 med. onion
  • 1 clove garlic (or minced garlic)
  • 1 c. fresh cilantro
  • 2 cans (15 to 16 oz. each) pinto beans
  • 1 can (15 to 16 oz.) black beans
  • 1 container (15 to 16 oz.) Ricotta or Cottage cheese
  • 1 small green bell pepper
  • 6 (8” diameter) flour tortillas
  • 1 oz. (¼ c.) shredded Cheddar cheese
  • 1 oz. (¼ c.) shredded Monterey Jack cheese
  • 16 oz. (4 c.) Mexican pasteurized prepared cheese product with jalapeno peppers (or Velveeta block with 2 small cans chopped jalapeno peppers)
  • 2 bags tortilla chips
  • 2 cans (4.5 oz. each) sliced black olives
  • 1 med. tomato
  • 8 oz. sour cream

  • Optional: (for Enchiladas & Nachos) 2½ c. (1 lb.) cooked ground beef or shredded chicken

Directions

How to start stackin’:
  1. If using ground beef in the last two recipes, brown 1 lb. ground beef.
    Let cool; bag & label for:
    • 1 c. - Quick Dinner Nachos
    • 1½ c. - South-of-the-Border Enchiladas

  2. If using chicken in the last two recipes purchase 1 deli rotisserie &
    shred meat. Place in bags & label for:
    • 1 c. - Quick Dinner Nachos
    • 1½ c. - South-of-the-Border Enchiladas


Place bags in freezer or refrigerator depending on when meals will be prepared.



Meal #1 - South-of-the-Border Enchiladas

  • 1 can (14.5 oz.) whole tomatoes, undrained
  • 1 med. onion, chopped (½ c.)
  • 1 clove garlic, minced
  • ¼ c. chopped fresh cilantro
  • 2 tsp. honey
  • 1 tsp. crushed red pepper
  • 1 can (15 to16 oz.) black beans, drained & rinsed (reserve 2T. for Meal #2)
  • 1 c. ricotta or cottage cheese
  • 1 small green pepper, chopped (½ c.)
  • 1 tsp. ground cumin
  • 6 (8” diameter) flour tortillas
  • 1 oz. (¼ c.) shredded Cheddar cheese
  • 1 oz. (¼ c.) shredded Monterey Jack cheese
  • Optional: 1 ½ c. cooked ground beef or shredded chicken


  1. Heat oven to 375?. Spray a 9”x 13” baking dish with non-stick cooking
    spray. Place tomatoes, onion & garlic in a blender or food processor. Cover; blend until smooth.
  2. Cook blended mixture, 2 T. cilantro, honey, & red pepper in a 2 qt.
    saucepan over Med. heat for 3 minutes, stirring occasionally.
  3. Mix beans, Ricotta or Cottage cheese, bell pepper, cumin & remaining 2 T.
    cilantro. Spread ½ c. tomato sauce in bottom of baking dish. Spoon ½ c. bean mixture down the center of each tortilla. Roll up tortilla & place seam side down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheeses.
  4. Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly & cheese
    is melted.
    Serves 4 - 6.


Meal #2 - Shrimp & Vegetables in Black Bean Sauce
  • 4 c. hot cooked rice
  • 2 T. black beans, drained/rinsed, finely chopped (reserved from Meal #1)
  • 1 T. soy sauce
  • 2 tsp. dry sherry
  • ½ tsp. ground ginger
  • ½ tsp. sugar
  • 1 garlic clove, minced
  • 1 c. (8 oz.) chicken broth
  • 1 pkg. (16 oz.) frozen broccoli, carrots, & water chestnuts stir-fry
  • 1 T. oil
  • ½ lb. medium shrimp, shelled & deveined


  1. Cook rice as directed on package. Keep warm.
  2. In a small bowl, combine beans, soy sauce, sherry, ground ginger, sugar &
    minced garlic; mix well. In another small bowl, combine chicken broth & cornstarch; blend well. Set aside.
  3. In a large skillet or wok, combine 2 T. water & frozen vegetable. Bring
    to a boil. Reduce heat to Med.; cover & cook 7 to 9 minutes or until vegetables are crisp-tender. Drain in colander.
  4. Wipe skillet dry with paper towel. Heat oil in the same skillet over
    Med-High heat until hot. Add shrimp; cook & stir 2 to 3 minutes or until shrimp are pink. Add bean mixture; cook & stir 1 minute. Add cornstarch mixture & cooked vegetables; cook & stir 2 to 3 minutes or until sauce is thickened & bubbly.
  5. Serve over rice. Sprinkle with drops of soy sauce as desired.
    Serves 4.


Meal #3 - Quick Dinner Nachos
  • 2 cans (15 to 16 oz.) pinto beans, drained & rinsed
  • 16 oz. (4 c.) Mexican pasteurized prepared cheese product w/ jalapeno peppers, cubed or Velveeta block, cubed w/ 2 small
    cans chopped jalapeno peppers
  • 12 c. (2 bags) tortilla chips
  • 2 cans (4.5 oz. each) sliced black olives 1½ c. tomato, chopped & seeded
  • ? c. sour cream
  • ½ c. fresh cilantro, chopped
  • Optional 1 c. cooked ground beef or shredded chicken


  1. In a medium saucepan, combine beans & cheese; cook over Med. heat until
    cheese is melted, stirring frequently.
  2. Place 2 c. tortilla chips on each individual serving plate. Spoon about ?
    c. bean mixture over chips. Top with olives, tomatoes, sour cream, & cilantro.
  3. Serve immediately.
    Serves 6.

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