Make ahead meals are something I’ve thought about for a while but haven’t had much success in actually making them. Not because the recipes don’t turn out… but because I previously had no where to store them. When we built our new home six months ago we purchased a deep freezer and my make ahead possibilities seem to be endless. Many people plan make ahead meals when they are getting ready for a new baby. I, however, had a baby eight weeks ago and didn’t do much make ahead meals prior to delivery but rather now, during my maternity leave. I am preparing to return to work full time in a few days and hope to have several make ahead meals ready in the freezer for when I come home from work and still want a home-cooked meal on the table.
Upon searching for make ahead meals, I came across this post at The Sisters’ Café which lists many make ahead meal options. I chose to make Jen’s Frozen Beef Enchiladas. As listed, this recipe’s nutrition facts are as follows:
21.3 g fat
55.3 g carbohydrate
3.7 g fiber
41.2 g protein
My husband and I really enjoyed these enchiladas, and I’m looking forward to when we have the second frozen portion in the future.
As a main dish, this isn’t too bad for fat or calories. But if you are trying to watch your waistline, every little bit makes a difference! I only made two small substitutions. I decreased the portion of meat and added a can of black beans for protein and added fiber, without the additional fat of meat. I also substituted 2% cheese as I often do in recipes. When cutting the fat in cheese, 2% typically cooks similarly to its full fat counterpart and I rarely notice a change in taste. Fat free cheese, however, I NEVER recommend. It doesn’t taste cheesy and it doesn’t melt – not exactly what I want on my enchiladas!
Jen’s Frozen Beef Enchiladas – BETTER
1 pound eye of round beef
1 can red enchilada sauce
1 ½ cups shredded 2% cheese
1 can diced green chilies
1 can black beans, rinsed and drained
15 7-8” tortillas
1 additional can red enchilada sauce
½ c. shredded 2% cheese
Leave the roast in crock pot all day with a cup of water. After about 5-7 hours on high heat, it should shred pretty easily.
Add one can red enchilada sauce, 1 ½ c. cheese, green chilies, and drained black beans to shredded beef. Put meat mixture in tortilla and wrap. Place in a freezer bag. When ready to bake, put in baking dish (10 fit in a 9x13, 5 fit in an 8x8). Pour additional can of enchilada sauce on top and sprinkle with ½ c. cheese. Bake at 350 degrees for 35-40 minutes.
13.1 g fat
63.2 g carbohydrate
6.5 g fiber
37.4 g protein