Kitchen Hacks

The house is full of guests, and you’ve still got about a hundred things to do before getting the holiday meal on the table. If this scenario sounds all too familiar, we’ve got a solution. With a little planning, you can spend a peaceful day in the kitchen, then, when that special day arrives, pop everything in the oven, kick back and enjoy with the rest of them—stress free!

These recipes are not only easy to make, but they also freeze well and can be made up to two months ahead of serving—that’s a definite win for the whole family!

Vegetarian Enchiladas

Serves 6 – 8
Ingredients
For the Filling:

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 small zucchini, diced
1 cup corn kernels (fresh or frozen)
1 can black beans, drained & rinsed
1 tsp chili powder
1 tsp cumin
Salt & pepper to taste
1 cup shredded cheese (cheddar or Monterey Jack)
For the Enchiladas:
8–10 small flour or corn tortillas
2 cups enchilada sauce (store-bought or homemade)
Extra shredded cheese for topping
Fresh green onions, cilantro and sour cream for garnish (optional)

Instructions:

1. Lightly grease a 9×13-inch baking dish.

2. Cook the Filling:

Heat olive oil in a skillet over medium heat.
Sauté onion and garlic 2–3 minutes until softened.
Add bell pepper, zucchini, corn, black beans and spices. Cook 5–7 minutes until veggies are tender. Remove from heat.
Stir in 1 cup cheese.

3. Assemble Enchiladas:

Spread ½ cup of enchilada sauce on the bottom of the baking dish.
Place a few tablespoons of the veggie mixture in the center of each tortilla, roll up and place seam-side down in the dish.
Repeat with remaining tortillas.
Pour remaining enchilada sauce evenly over the top.
Sprinkle with extra cheese.

4. Freeze

Cover tightly with plastic wrap and foil; freeze for up to 2 months.

Baking Instructions:

From the Freezer:

Preheat oven to 375 degrees F
Remove plastic wrap – keep covered with foil.
Bake 35-45 minutes.
Remove foil for the last 5-10 minutes until bubbly.

Serve:

Serve with sour cream, green onions and cilantro (optional).

Mini Veggie Pot Pies

Makes: 12 mini pies
Ingredients

2 tbsp butter or olive oil
½ cup onion, finely chopped
1 garlic clove, minced (optional)
2 cups mixed vegetables (diced carrots, peas, corn, green beans, broccoli, small potato cubes)
1 cup diced mushrooms (optional)
2 tbsp all-purpose flour
1 cup milk or vegetable broth
½ cup shredded cheddar or mozzarella cheese (optional)
½ tsp salt
¼ tsp pepper
½ tsp dried thyme or Italian seasoning

Instructions:

1. Lightly grease a 12-cup muffin tin.
2. Make the Filling:

In a skillet, melt butter or oil over medium heat.
Add onion and garlic; sauté 2–3 minutes until soft.
Stir in vegetables, thyme and mushrooms; cook about 5 minutes until tender.
Sprinkle flour over the mixture and stir well for 1 minute.
Gradually whisk in milk or broth until smooth.
Simmer until thickened (about 3–5 minutes).
Season with salt and pepper.
Stir in cheese, if using. Remove from heat and cool slightly.

3. Prepare Crusts:

Unroll pie crusts or puff pastry.
Cut 12 large circles (~4 inches) for bottoms and 12 smaller (~3 inches) for tops.
A wide mug or glass works well as a cutter.

4. Assemble the Pies

Press the larger circles into the muffin cups.
Spoon in about 2 tablespoons of filling per cup.
Place a smaller crust circle on top and pinch edges to seal.
Cut a small slit in the top for steam to escape.

5. Freeze

Leave in tin, cover with plastic wrap and foil and freeze for up to 2 months.

Baking Instructions:

From the Freezer:

Preheat oven to 400°F.
Remove plastic wrap and foil.
Bake 25-35 minutes until golden brown.
Cool 4 minutes before removing from pan.

Vegetarian Lasagna

Serves 6 – 8
Ingredients

2 cups roasted vegetables (zucchini, bell pepper, spinach, mushrooms, carrots)
1 jar (24 oz) marinara or homemade tomato sauce
9–12 no-boil lasagna noodles
15 oz ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp dried oregano or Italian seasoning
Salt & pepper to taste

Instructions:

Roast vegetables lightly in the oven at 400 degrees until just tender—about 15 min.
Mix ricotta with 1 cup mozzarella, Parmesan and seasoning.
Assemble, layering sauce → noodles → cheese → vegetables → repeat.
Finish with a layer of mozzarella and Parmesan for a cheesy topping.
Cover tightly with plastic wrap and foil; freeze for up to 2 months.

Baking Instructions:
From the Freezer: