I'm Making 3 Freezer Meals 😋 True Rest...🕊️ #devotional #devotions #devotions

I make 3 freezer meals. Today's devotion is about the misconceptions around what the Bible means by "Rest" and how Jesus really throws us a curveball with the image He presents.
Remember: Life Happens... let's enjoy it!
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1. Tuscan Pasta (Freezer Meal)
Servings: 8 servings
Equipment
large pot
Skillet
Whisk
9x9 foil pans or 1 9x13 pan
Ingredients
16 ounces bow tie pasta 1 box
4 Tablespoons butter
4 garlic cloves finely minced or pressed through a garlic press
½ Tablespoon dried basil
8 ounces cream cheese softened and cut into small cubes
8 ounces sun dried tomatoes 1 jar, rinsed, drained and chopped
2 cups milk
8 ounces Parmesan cheese grated
½ teaspoon ground black pepper
½ teaspoon salt more to taste if needed
1 cup chicken cooked and cubed
Instructions
Cook pasta according to package directions. While it's cooking, prepare the sauce.
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it will become a smooth creamy paste. Stir in the sun-dried tomatoes.
Keep cooking over medium heat and add the milk and whisk quickly and constantly until it is blended into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.
Mix together with the cooked noodles and chicken.
When making them into freezer meals - put the noodles, sauce and chicken into foil tins. Wait until it cools down a little, place foil on top, and stick in the freezer. To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through. To cook when frozen but then thawed: Bake at 350 degrees for 30 minutes or until heated through.

2. Taco Rice Casserole
2 pounds Ground Beef
1 Onion chopped
2 cups Corn
2 cans Black Beans drained and rinsed
2 cans Diced Tomatoes with Green Chilies
1 Package of Taco Seasoning (or 4 tablespoons of homemade seasoning)
1 tsp Salt
4 cups Cooked Rice (I used regular that I cooked but you can use any)
3 cups Shredded Cheddar Cheese
Instructions
First brown your ground beef. Add in chopped onions and cook until soft.
Stir in Taco seasoning.
Add corn, tomatoes and beans.
Spray 2 9x13 pans with nonstick spray. Spoon 2 cups of rice into the bottom of each pan,
spreading it out evenly.
Spoon the meat mixture over the rice.
Top with the 1/2 of the cheese on each pan.
If you want to eat it right away:
Bake covered at 350 degrees for about 25 minutes until cooked through.
If you want to freeze it:
Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.

3. Crock-pot Shredded Chicken Tacos
Ingredients
2-4 boneless chicken breast
1 can corn drained
1 can black beans drained
1 can Rotel
1 package taco seasoning
Instructions
Place all ingredients in gallon size freezer bag. Seal bag and place in freezer. When ready to use thaw in fridge overnight. Empty the contents out of the bag and into crock pot. Cook on low 6-8 hours.
Spread chicken over tortilla chips, tacos, burritos, or salad and top with your choice of toppings including shredded cheese, green onions, black olives, lettuce, tomatoes, sour cream and salsa.

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