Here's where I divide it up for freezing. I freeze these containers, then take out and let thaw slightly. Pop out of container and put in a big freezer bag. On eating day, just take out a block (these are about 3 cups) and let thaw and then heat on the stove.
This is a recipe I got from Fix It and Enjoy It by Phyllis Pellman Good.
Recipe:
1 T olive oil
1 medium onion chopped
2 garlic cloves, minced
2 medium sized raw sweet potatoes, peeled and diced
1 T chili powder
1 16oz jar salsa
1 cup water
2 15oz can black beans, drained
sour cream
cilantro
In large saucepan, saute onion and garlic in oil for 4 min. Stir in sweet potatoes, chili powder, salsa and water. Heat to boiling. Reduce heat and cook 12-15 min. or until potatoes are fork tender. Add beans, cook 3 more minutes. Garnish with sour cream and cilantro.
I made a double recipe for this one.
3 comments:
I love the notion of freezing your son's portions in the muffin tins to make them smaller! Briliant!
I agree with Alison, what a great idea! I'll have to remember that one!
I made this a few weeks ago and froze it so last night was the first time I actually tasted it. Really good for how easy it was.
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