Beef Enchiladas

1 28 oz can enchilada sauce
1 pound ground beef, browned and drained
1 medium onion browned with the ground beef
2 cups shredded Monterey Jack cheese
1 cup shredded Cheddar Cheese
6-8 flour tortillas (depending on how big you fill them) fajita size

Optional: Some people like to add a can of corn and green chilies to their enchiladas, but I don't really like to have that much spice inside because of the girls. We'll add more spice to the outside. I also see a lot of recipes that add a cup of sour cream to the inside. I don't do this and am not sure how well that'd freeze.

Serve with your typical sides: Lettuce, sour cream, refried beans, salsa, guacamole...

Pour 1/3 of your enchilada sauce into the bottom of your pan. Mix another third with your ground beef and Monterey Jack cheese. Fill your tortillas, about 1/3-1/2 cup each and roll up. I place them in the pan seam side down, which is not the traditional way, but what I do. Top with the remaining 1/3 can of enchilada sauce and your cheddar cheese. Spray a piece of foil and place sprayed side down over your enchiladas.

Bake at 350 degrees from fresh for about 45 minutes to an hour until warmed through and bubbly. From frozen, either thaw and bake the same way or give it an extra hour from frozen.

Sweet and Sour Pork

1 20 oz. can pineapple chunks… only use the juice when preparing- add chunks when ready to eat
½ cup water
½ cup vinegar
½ cup packed brown sugar
2 Tbls. Ketchup
2 Tbls. Soy sauce
2lbs. boneless pork, cut into 1 in. cubes
1 ½ tsp salt
½ tsp garlic salt
½ tsp black pepper
2 Tbls. Vegetable oil
2 Tbls. Cornstarch
1 large bell peppers, cut into 1 in. pieces… added when ready to eat
1 large onion, cut into 1 in. pieces… added when ready to eat
Hot Cooked Rice… to be served on

*Drain pineapple, reserving juice in a bowl. Add water, vinegar, brown sugar, ketchup, and soy sauce to pineapple juice; set aside.

*Sprinkle pork cubes with salt, garlic salt and black pepper. Preheat oil in a large skillet over medium-high heat. Brown pork cubes in hot oil. Turn heat to low. Add 1 cup of pineapple juice mixture to skillet. Cover and simmer gently about 20 minutes or until pork is tender.

*Add cornstarch to the remaining pineapple juice mixture, whisking to break up any lumps; whisk into skillet. Turn heat to high, whisking constantly until mixture boils and thickens. STOP HERE IF FREEZING… and put into a freezer bag and freeze up to 2 months. Defrost completely in refrigerator and then continue with next step.

*Add pineapple chunks, bell pepper and onion to skillet. Cook about 5 minutes more or until vegetables are heated through. Serve over rice.