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Monday, September 19, 2011

Day 36: Stouffer's Cheese Enchiladas

I am still cooking for a houseful, a wild and wonderful combination of carnivores, vegetarians and pescetarians. But one thing we have in common is our love of Mexican food. So tonight I decided to try Stouffer's Cheese Enchiladas with rice and black beans. I thawed them in the refrigerator overnight, followed the package directions and popped them in a 400-degree oven at 6PM, and pulled them out, steaming hot and ready to eat an hour later. I served a simple salad of lettuce, tomatoes and ranch dressing on the side. On a scale of 1-5, my family gave it a 3.5 - not bad for a frozen entree. Definitely worth a try!

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