Double recipes for dinner ideas tonight!

It's been a few days since I have posted some dinner recipes...we have been eating, but I have not been posting! Oh dear...let me catch up. The other night we had Taco soup-but if you ask me this should be called taco stew. So I made a quick corn bread and served this on top. It was VERY tasty, if I do say so myself. I also wrapped some in a tortilla and topped it off with some cheddar cheese and hot sauce-which made for a great lunch the next day. This recipe was from Paula Dean's Quick and Easy Meals. Super fast preparation even if you don't freeze for later.

Taco Soup
1 3/4 pound ground chuck
1 large onion
1 clove garlic, minced
2 (14.5 ounce) cans diced tomatoes
1 (16 ounce) can kidney beans
1 (16 ounce can pinto beans
1 (16 ounce) jar salsa
1 (15.25 ounce) can corn
1 (15 ounce) can black beans
1 (14.5 ounce) can chicken broth
1 (1.25 ounce) package taco seasoning mix

In a large dutch over, cook beef, onion, and garlic over medium-high heat until beef is browned and crumbly; drain well. Stir in tomatoes, kidney beans, pinto beans, salsa, corn, black beans, broth, and taco seasoning. Bring to a boil; reduce heat, and simmer, uncovered, for 30 mins. FREEZE...

Then last night we had a Cannelloni with Cheese Sauce dish we made at our freezer cooking night. These were interesting, but all my kids ate them-because I bribed them-and my husband had seconds and thirds. So, if you want to try a twist on cannenolli, feel free to make these and freeze. They freeze well and come out tasty. I got this recipe from http://organizedhome.com/

Cannelloni with Cheese Sauce

Ingredients:

2 cups marinara sauce
1⁄4lb ground beef, browned
1⁄4lb italian sausage, browned
1cuponion, chopped and sauteed
6 cannelloni, large
1cup white sauce
6 oz cheddar cheese, grated
2 tbsp parmesan cheese, freshly grated

Instructions
To make filling, combine browned beef, browned sausage, sauted onion and Marinara Sauce. Cook cannelloni as directed, but cook for only 3/4 recommended time; rinse and drain. Fill cannelloni with filling mixture and pack firmly into greased baking dish. (easiest way to fill these cannellonis is to fill a pastry bag or a ziploc bag with the mixture and fill them up.)
To make cheese sauce, warm White Sauce until nearly boiling; add grated cheddar cheese and stir until melted. Pour over cannelloni, coating pasta generously. Cool.
To freeze: cover baking dish with aluminum foil; place in freezer bag. Label and freeze.
To prepare: uncover and bake frozen casserole in 400-degree oven for 1 hour, or until hot and bubbling. Sprinkle with parmesan cheese, return to oven for 5 minutes to brown top.

Enjoy!