"Blessed be the God and Father of our Lord Jesus Christ, who has blessed us with every spiritual blessing in the heavenly places in Christ, just as He chose us in Him before the foundation of the world, that we would be holy and blameless before Him. In love He predestined us to adoption as sons through Jesus Christ to Himself, according to the kind intention of His will, to the praise of the glory of His grace, which He freely bestowed on us in the Beloved." Ephesians 1:3-6

Monday, October 28, 2013

Freezer to Crockpot: Unstuffed Mexican Shells

Very excited to try this recipe this week! I prepped it about a month ago and it's been calling my name from the freezer.

1lb meat-cooked
3/4 cup green pepper
2 cup salsa
1 t cumin
1 t chili powder
1 can black beans (drained, rinsed)
1 can diced tomatoes
1 can chilies
2 cup cheese
1 8oz pkg cream cheese
2 cup noodles (small shells)

To prep and freeze: add all to zip lock bag EXCEPT noodles and cream cheese
To cook: ingredients into slow cooker EXCEPT noodles and cream cheese on LOW 4 hours. At the 4 hour mark, stir in cream cheese.  Just after doing that, boil the noodles and add to crock pot.  Once noodles are added, turn to high and cook 10 more minutes.
*can also be baked at 350 for 30 minutes

It's on the menu for Wednesday, so we'll see how it turns out!
UPDATE: this is AMAZING!!!!!!! SOOOO yummy, I can't say enough good about it! We had enough to feed 2 adults and 2 toddlers (I made slightly more noodles than 2 cups it calls for) and had enough for daddy to take to work for leftovers! (this is a big deal because our family eats A LOT.)

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