Southwestern Chicken and Rice Casserole

This is a recipe I came up with several years ago and have been tweaking it ever since. I think it's just about how I like it. This is actually not a dish I regularly freeze because it is so easy to put together, but you could definitely freeze it.

1 pkg Knorr Mexican Rice Mix (quick cooking)
1 cup water
1 can diced tomatoes with liquid
1 can Mexi-corn (drained)
1 can black beans (drained and rinsed)
1 can chopped olives
1 1/2 lbs chicken breasts (chopped into 1 inch pieces)
1 can cream of chicken soup
1 tsp cumin
2 tsp smoked paprika
1/2 tsp minced garlic
1-2 tsp taco seasoning
1 tsp dried cilantro
1 cup Mexi-blend cheese

Sprinkle rice packet into a 9x13 pan. Stir in water and tomatoes. Pour corn, beans and olives over rice. Evenly distribute chicken pieces over mixture. To make sauce combine soup and spices. Stir well. Spread over chicken. Sprinkle cheese over top. Freeze.

Thaw in fridge. Bake at 350 for approximately 45 minutes until chicken is cooked through and casserole is bubbly.

Frozen Pineapple Treat

I bought four pineapples today to cut up and freeze for smoothies. As I was cutting I remember a treat we haven't had in a long time. This is the perfect way to use up overripe pineapple sitting in your fridge. Just throw it in a Ziploc and save for this enjoyable treat.

• Cut your fresh pineapple into 1-2 inch chunks.
• Freeze in a Ziploc.
• Pull pineapple out of the freezer about 30 minutes prior to making. Thaw slightly on the counter.
• Place pineapple in the food processor. (You really need a food processor for this. A blender won't work) Puree until very smooth. It will be the consistency of a very thick smoothie. Add a small amount of orange or pineapple juice to thin if necessary (only a tablespoon or so at a time).
  
• Add a small amount of sugar if needed. Blend again.
  
• Spoon into dishes and eat immediately.
  

This is a wonderful summer treat, but it's really good any time of the year and a great substitute for ice cream.

Spanish Chorizo Chicken Chili

This is one of my very favorite freezer soups. I love it. It has a nice strong flavor and is quite hearty with all the meat. It's a perfect soup for colder months and pairs well with French bread. Rachael Ray really does have some great recipes.

Spanish Chorizo Chicken Chili

I always make a double batch and freeze it in quart bags. I have a couple adjustments:

• I use bite size chicken breast pieces instead of the ground chicken.
• Cook the chorizo in a separate pan rather than with the chicken as the recipe says. Chorizo has a great flavor, but it is seriously greasy. You want to drain the grease. Cook it in a separate frying pan while the chicken cooks, then mix together after draining.
• I leave out the sherry and most of the hot sauce.
• I use a jar of roasted red peppers instead of the piquillos.
• I use plain old cheddar on top instead of the Manchego. I don't use Spanish olives because I don't like the flavor.
• IMPORTANT: You can't substitute regular paprika for the smoked paprika. The smoked paprika makes this soup so enjoyable. I bought a large container at Sam's Club about a year ago and it's almost gone. I'm sad to report they don't carry it anymore. It's a hard spice to find. When you find it buy lots. I use it in tons of stuff--anything with a Mexican/Southwestern/Spanish influence. I love the smokey flavor.