Are you dealing with back-to-school season, long days at the workplace or just unpredictability about exactly what to make for dinner? We have actually turned timeless frozen dinners that you ‘d find at your local supermarket into easy, healthy choices. Stock these satisfying suppers in your freezer and the answer will be much faster than takeout– and more income friendly too.
Texas Chili-n-Corn Mac
Makes 4 portions
2 tablespoons olive oil
One 10-ounce container mushrooms, sliced
1 green bell pepper, seeded and sliced
1 cup corn kernels
1 carrot, chopped
1/2 medium onion, chopped
2 cloves garlic, finely sliced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
One 28-ounce can crushed tomatoes
One 15-ounce can red kidney beans, drained pipes
One 8-ounce box quinoa macaroni, cooked until barely al dente
1 cup shredded cheddar cheese
1 scallion, carefully sliced, for topping
First, you should heat the olive oil in a large pot over medium heat. Include the mushrooms, bell pepper, corn, carrot, onion, garlic, chili powder, cumin, salt and pepper; cook until softened, about 10 minutes. Then, stir in the tomatoes and beans; bring to a boil. Stir in the cooked macaroni and toss to coat. At the end, divide uniformly between 2 6-cup glass baking dishes and leading each with the cheese.
To eat now: Pre-heat the broiler to low and cook until the cheese is melted, about 3 minutes.
To freeze and eat later on: Cover the glass baking meal with a tight-fitting cover and freeze up to 1 month. To thaw, location in the refrigerator overnight. Cover with foil and bake in a 400 degree F oven until warmed through, about 20 minutes.
Per serving: Calories 543.8; Fat 18.2 g (Saturated 7.2 g); Cholesterol 29.9 mg; Salt 812.6 mg; Carbohydrate 78 g; Fiber 13.8 g; Sugars 4.0 g; Protein 21.7 g.