Freezer Chili Macaroni

• lean ground chicken↗1 lb
• garlic clove↗1

  minced

• stewed tomatoes, preferably Mexican style↗1 ounce

  398 mL

• tomato sauce↗1 ounce
• chili powder↗1 tablespoon
• dried oregano↗1⁄2 teaspoon
• ground cumin↗1⁄2 teaspoon
• elbow macaroni↗1 cup

  or 1 cup wagon wheel macaroni

• fresh green beans↗1 cup

  or 1 cup frozen cut green beans

• salt and pepper
• AFTER FREEZING OR BEFORE SERVING
• shredded monterey jack cheese1 cup

  or 1 cup cheddar cheese

Step-by-step instructions

1. 1

   In a large skillet, cook chicken with garlic over medium high heat, breaking it up with a wooden spoon, for 5 minutes or until chicken is no longer pink.

2. 2

   Stir in tomatoes, tomato sauce, chili powder, oregano and cumin. Bring to a boil. Stir in macaroni and green beans; bring back to a boil. Reduce heat to medium low cover and cook, stirring occasionally, for 15 minutes or until the pasta and beans are tender. Season to taste with salt and pepper. If freezing, see “to freeze” section below, otherwise proceed with Step 3.

3. 3

   Serve sprinkled with cheese.

4. 4

   TO FREEZE: Let pasta mixture cool. Spoon into freezer containers, seal, date and label. Freeze for up to 3 months.

5. 5

   TO SERVE: Thaw in microwave or in refrigerator overnight. Reheat in baking dish at 350°F for 30 to 35 minutes or until hot and bubbly. Proceed with Step 3, above. Serves 4.

6. 6

   The Freezer Cookbook.