Make Ahead 4 Ingredient Cranberry Sauce

This is a recipe I love. It is super easy and doesn’t require much. 4 Ingredient, 1 pot.

I am making this now, so this will be one thing less I have to do right before Thanksgiving Day. I like to have all my ducks in a row when it comes to being prepared. I have had things go wrong in the past that could have been prevented. Nonetheless I will be preparing things ahead and hoping everything works fine.

Cranberry Recipe

 

Remember I said 4 Ingredients: I used Fresh Cranberries. Always go for fresh if you can, frozen will work too. I used pineapple juice, but any citrus juice can be switched. Orange Juice a good substitute too. Zest of an Orange. If you have a fancy zester like mine use it. If you don’t http://www.wikihow.com/Zest-an-Orange there are three other ways.  Molasses or you can use real maple syrup.

Multi of Ingredients

Cranb zest molasses mixed together

Boiling

notice the pop

Look Closely the berries are splitting (you’ll hear popping noises)

Simmer until thickened

Simmer until thickened

See

See

vibrant colorNote the Vibrant color. This will go nicely with the Turkey. It also goes great with a pork loin.

Allow it to completely cool before transferring to a container/ziploc bag to freeze. Unthaw the day of event, rewarm and serve.

 

Chicken Enchiladas, No fuss

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Chicken enchiladas is my favorite meal when it comes to mexican cuisine. This is an easy recipe meant for people who don’t cook all the time, but can do the very basics. If you prep all of this ahead of time, it’s too easy. it’s all a matter of putting things together, rolling them up, pouring them on, letting them get bubbly and voila!

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Ingredients

2lbs chicken breasts (boneless, preferably)

3 cans of enchilada sauce

4 cups of shredded cheese (I used Kraft Mexican)

2 small onions (Chopped)

3-4 cloves of garlic (minced)

12-24 small tortillas (I prefer larger, but that’s what they brought me)

Optional Add-ins:

Green Chilies

Rotel Tomatoes

Beans (black beans, refried, etc)

Yellow Rice

Salsa

So during the day yesterday I took the chicken and boiled it in a pot of water for 10-15 minutes until it was cooked through (no pink showing). I drained it and allowed it to cool.

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Once Cooled I tore it til it was small pieces. Placed it in a covered bowl and set aside.

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Take your onions, chop them and put them in a bowl and set aside. Mince your garlic, set aside,

DO THIS AHEAD OF TIME. Saves DSCN2928 DSCN2926you from having a big headache if you are not used to cooking at all.

Lessons I am teaching my brother-in-law and his significant other:

  1. Cook what you like
  2. Don’t spend god awful amounts of money on ingredients, but remember that fresh is better and usually cheaper
  3. It doesn’t take a rocket scientist, or a chef for that matter to make a delicious meal
  4. You can prep many things ahead of time, NO FUSS, as I said in my title
  5. Most of the meals you make can be frozen, prepared ahead, cooked later. (My goal is to teach them self sufficiency in that area) I repeat NO FUSS
  6. Any ingredients, particularly fresh produce can be prepped the day you bring them home from the grocery store and frozen until ready to put in your meals,
  7. Having a plan when you have a family is great, I showed them a template which I use (most of time) I try to plan weekly what I will be cooking, easy on me, on my purse, and I can coupon as well. http://organizedhome.com/printable/household-notebook/weekly-menu-planner  I will tell you this is a great way to start organzing yourself and your meals. And your family can decide what they want to eat and know what they are eating (no more “Mom, What’s for dinner?”)

Once you are ready to cook the enchiladas, saute the onions and garlic. Don’t burn the  garlic. Add in a can of the enchilada sauce, warming it up slightly. pour it into the chicken, adding  cup of cheese. Mix it all together. DSCN2931

In a casserole dish, put some enchilada sauce in the bottom (enough to cover it)

Take a tortilla, about 2-3 teaspoons full of chicken mixture and roll it up. place it seam side down in the casserole dish. Repeat until all mixture is gone. Cover with more enchilada sauce, and cheese.  Bake at 370 degrees for 20-25 minutes until bubbly.

There are other types of enchilada sauces but this is the only one I can find in the store. Dress it up, dress it down. Add some sour cream and some green onion for a pop of color. This can be interchangeable. I do beef enchiladas, those are much simpler in that you do everything in one pan and then transfer to the tortilla.

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Hope you enjoy this recipe.