Freezer Friendly: Lasagna Roll-Ups

Do you ever have those days where you just do NOT feel like cooking? Believe it or not, we do too. With a busy life of school and starting a business sometimes cooking for ourselves is just the last thing we want to do. However, eating out a lot recently has started to show its side effects on the scale. So in an effort to stay home to eat more, even when we really don’t feel like cooking, it’s time to stock the freezer. It’s the single best way we know to keep us from just going out and one we’ve been doing for years. {Check out our other Freezer Friendly Recipes}

Having food already prepared is part of our business model for Terra Cuisine. We’ve even turned our business name into a verb at our house. For example, “we’re Terra Cuisining ourselves so we can heat and eat!” We get the same benefits that our clients do!

I recently discovered this wonderful recipe! Its portion control, it’s homemade, and it is really delicious! Why go out when in 30-40 min we could be eating these Lasagna Roll-ups? I made a HUGE batch of these and put them in 3 Pyrex dishes for freezing. When we know we’re not going to feel like cooking we just take these out and either let them thaw overnight in the fridge or on the counter for an hour. Then just pop it in the oven for a bit, add a salad, and dinner is DONE!

The recipe is so simple to make and doesn’t take too much time. I did cut the cheese back on ours a little and they still tasted so delicious! I also substituted Italian sausage (one link of hot and 1 link of mild) in place of the hamburger that the original recipe called for to add more flavor. I forgot to take a picture of the roll ups with sauce and cheese on the top but I did add that before they went into the freezer. Kids would love these and they would even be great for entertaining with. They are like personal little lasagnas! Enjoy!

Guest Post: Shredded Venison Burrito with Williams' Mole Mex Sauce

Today you are lucky little blog readers! The cook of most of these meals is going to do a guest post for this amazing original recipe she created. The Other Williams has been cooking for 17 years. She stumbled upon her love for cooking after moving to the South and watching her stepmother prepare southern cuisine. Today The Other Williams' favorite food preparations involve smoked and grilled foods. She loves to cook and we both enjoy her amazing talent.
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Tonight we had a crock pot cooked shredded venison type burrito. I came up with this because we had a venison roast in the freezer that a friend had given us and i needed to come up with something to do with it. I knew that this roast would have little to no fat so that is why I decided to use the crockpot, to avoid a dry roast. You could also substitute pork for the venison. The Mexican flair came from my love of the shredded pork at Salsarita's. I hope this recipe peeks your interest and your taste buds.

Shredded Meat

• 1 1/2lbs. venison roast or pork roast
• 1c. water
• 5 smashed garlic cloves
• 1/2 med. onion diced
  
• 1 tbs. oregano
• 2 canned green chillies, diced
• 2tsp. chili powder
• 1tbs. onion powder
• 1 1/2 tsp. smoked paprika
• 2tsp. coriander
• 2tsp. cumin
• 1tbs. kosher salt
• 1tsp. ground pepper

Sauce

• 1 large can whole peeled tomatos
• 1/3c. water
• 1tbs. cocoa powder
• 1tsp. kosher salt
• 1/8c. cilantro
  

Combine all ingredients for shredded meat in slow cooker. Cook for 8-10 hours.
after cooking remove meat and solids. Shred meat with the tines of a fork. Put meat back
in slow cooker with juices. Either discard solids, add to meat, or puree and add back to meat. Adjust seasonings to taste. Cook on high until ready to eat.

For sauce, add tomatoes and juice to saucepan. Cook over medium heat for 20 minutes while breaking up tomatoes with spoon. Add cocoa to water and disolve. After 20min. or until most liquid is absorbed add cocoa and water and salt. Cook for another 10min. Turn off heat and add cilantro.

Add meat to warm tortillas. Roll up and top with sauce.
Additional condiments could be sour cream, salsa verde, or other mexican topping favorites.

Serving: 5-6

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Let me just say it's all in the sauce. The sauce The Other Williams came up with is really great. It's very similar to a mole sauce but it's a little simpler to make. This sauce would be great on just about any tex-mex or mexican-inspired dish. I could see it over rice, noodles, on tacos or taco salads, YUM!