Vegetable Enchiladas

2 T. olive oil, plus more for baking dishes
2 t. ground cumin
1/4 cup all purpose flour
1/4 cup tomato paste
1 can vegetable broth
salt and pepper

3 cups grated pepper jack cheese
1 can black beans, rinsed and drained
1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 box (10 oz.) frozen corn kernals, thawed
6 scallions, thinly sliced
corn or flour tortillas

1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 t. cumin, flour and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to simmer and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper and set aside.

2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites and remaining 1 t. cumin. Season with salt and pepper.

3. Preheat oven to 400. Lightly oil a 9 x 13 baking dish. Set aside. Stack tortillas and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil and heat in oven for 5 to 10 minutes. Top each tortillas with a heaping 1/3 cups of filling, roll up tightly and arrange, seam side down in prepared baking dish.

4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake uncovered until hot and bubbly, 15 to 20 minutes. Cool 5 minutes, serve garnished with scallion greens.

To Freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in anairtight container. Freeze enchiladas and sauce for up to 2 months.

To Bake from Frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through.) Preheat oven to 400. Remove foil and plastic wrap from baking dish, and pour sauce over enchiladas; cover with foil. Bake 30 minutes, remove foil and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Italian Crock Pot Chicken

4 to 6 boneless, skinless chicken breasts
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese, softened
1 packed Good Seasons italian dressing mix

Thaw chicken. Place in crock pot. Combine soup, cream cheese and dressing mix. Pour over chicken in crock pot and cook all day on low heat. Serve over noodles or rice.

Tortellini Soup

1 pound mild Italian sausage
1 onion, chopped
2 cloves garlic, minced
1 cup water
2 (13 3/4 ounce) cans beef broth
1/2 cup white wine or apple juice
3 carrots, sliced
1 (28 ounce) can crushed tomatoes
1 t. basil
1 t. oregano
1 cup sliced zucchini (optional)
4 T. parsley, chopped
1 green pepper, chopped
8 ounces cheese tortellini (refrigerated or frozen)

In large soup pan, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, wine, carrots, tomatoes, basil, oregano, zucchini, parsley and green pepper. Simmer for 30 minutes or longer. Add tortellini 5 to 10 minutes before serving and cook until tender, but not soggy. Garnish with Parmesan Cheese.

From frozen: Thaw soup, but keep tortellini frozen. Warm soup and bring to boil. Add tortellini and cook for two to three minutes. Serve immediately. Can also cook tortellini separately and add to warmed soup.

Honey-Hoisin Pork Tenderloin

2 tablespoons sliced green onions
2 tablespoons hoisin sauce
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon hot water
2 garlic cloves, minced
pinch of sage
1 (1-pound) pork tenderloin, trimmed
1/4 teaspoon salt
Cooking spray
1/2 teaspoon sesame seeds

Preheat oven to 400°.
Combine first 7 ingredients in a small bowl. Pour 1/4 cup honey mixture into a large zip-top plastic bag; reserve remaining honey mixture. Add pork to bag; seal and marinate in refrigerator 30 minutes, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork with salt. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 2 minutes, browning on all sides. Brush 1 tablespoon reserved honey mixture over pork. Place skillet in oven. Bake at 400° for 20 minutes or until a thermometer registers 160° (slightly pink) or until desired degree of doneness.
Place pork on a platter; let stand 5 minutes. Cut pork across the grain into thin slices. Drizzle with the remaining honey mixture.

If frozen: thaw pork and sauce, marinate pork in 1/4 cup sauce, reserving remainder. Follow remaining recipe as above. Thawing may take more than one day.