Monday Meal #1

I would love to say that today I had a wonderful freezer meal tonight, but the reality is that Life happened! :) We started back to school today I had a late dr's apt and the boys started basketball practice, which all left us with an hour after I got home to the Dr to the time the boys practice started...so this evening became a pizza night! But I do have the entree that we had last night to review!

Our first trial with the freezer meals was Mexican Chicken Lasagna. To be honest the name is a tad misleading. Yes it is made in lasagna style and with lasagna noodles, but it tastes nothing like what you think lasagna should. :) Matt and I really liked it, and the kids did as well. There are tomatoes in the recipe so the kids had to pick that out. And since I was not sure how the kids would handle the green chillies, I only put them on half the lasagna so that Matt and I could have them, but the kids wouldn't freak out. :) An added bonus? It re-heats well and tastes even better the next day!

Mexican Chicken Lasagna

16 oz Ricotta Cheese
Garlic powder (about 1tsp)
1 egg
10 lasagna Noodles(UNCOOKED)
1 can black beans rinsed and drained
1 cup mild salsa
1 packet Taco seasoning
3 cans stewed tomatoes
about 3 cooked chicken breasts, chopped (I sprinkled with paprika before baking)
1 4oz can green chillies
Monteray Jack Cheese- shredded


Mix egg, ricotta and garlic- set aside
In a bowl put tomatoes, black beans, salsa and seasoning- mix well

Start with a shallow layer of tomato mixture (should just cover bottom of dish), place 5 lasagna noodles on top. Spread half the Ricotta mixture over noodles and top with half the chopped chicken. Sprinkle with cheese. Repeat steps for second layer. EXCEPT: sprinkle chillies before adding cheese.

Cover with foil and freeze.

When ready to bake- thaw in refrigerator for at least one day (may take longer depending on your freezer and length of time frozen. Bake at 350 for 45-60 min or until noodles are tender. Let set for about 5 min before slicing and serving.