Swiss Chard Rolls

I didn't grow any cabbage this year, but I have a healthy planting of rainbow swiss chard. Cabbage rolls are great to have on hand in the freezer, so I decided to use the swiss chard leaves in place of the cabbage leaves. I made up the filling, cut the washed leaves from the chard stalks, then put a handful of filling on the leaf and rolled it up pretty much like I would have with a cabbage roll. Tear off a sheet of foil about a foot long, measure out 1/2 cup of tomato sauce then pour a couple tablespoons of it on the foil. Place two rolls on top of the sauce, then pour the remainder of the 1/2 cup of sauce over the rolls. Seal the edges of the foil to make a packet, label, and freeze. To make these later, they can be thawed in the fridge overnight and bake the packets on a cookie sheet or in a pan at 350 degrees F for 45 minutes or from frozen for an hour or until heated through. You can also add shredded cheese to the top for the last 10 minutes of baking. Some recipes call for sweetened tomato sauce on top, but we like the simple, bright fresh flavor of a good, unseasoned tomato sauce. This is an incredibly healthy dish with the brown rice, the swiss chard leaves, the onion, and the tomato sauce! Here are the ingredients to go with the directions I just gave. I make these into packets of 2 rolls each, but you can certainly just make a whole pan of these fresh or to stash in the freezer.

2 lb ground beef
2 cups cooked brown rice
2 medium onions, diced
3 tsp black pepper
2 tsp garlic powder
2 tsp dried thyme
1 tsp kosher salt
12 medium to large swiss chard leaves
6 cups plain tomato sauce