Tuna and Noodles

-2 (10.5 oz) cans of cream of mushroom

-2 (5 oz) cans of tuna

-1 (12 oz) bag of frozen vegetables

-1 (8 oz) bag of shredded cheddar cheese

-1 (12 oz) bag of egg noodles

1. Preheat oven to 350 degrees
2. Boil the egg noodles for 12 minutes
3.  Drain the cans of tuna over the draining egg noodles
4. Mix the noodles, tuna, cream of mushroom, frozen vegetables, and half the bag of cheese in a bowl
5. Put the noodle mixture in a 9x13 pan and sprinkle the rest of the cheese over top
6. Bake for 25 minutes

Million dollar spaghetti

-1 box of boiled spaghetti

-6 oz of cream cheese

-5 tbs of butter

-2 cups of mozzarella cheese

-1 jar of your favorite spaghetti sauce

-1 lb of ground beef, cooked 

1. Put your cooked spaghetti in a 9x13 pan
2. Separate your butter into tbs and place it on top of your spaghetti 
3. Mix together your sauce and meat
4. Place meat and sauce on top of the spaghetti
5. Cut up the cream cheese and spread it on top of meat and sauce mixture 
6. Sprinkle mozzarella cheese on top
7. Bake at 350 degrees F for 20 minutes 

Smashed potates

-4 potatoes, boiled and cut in half(I used red potatoes)

-2 tbs of oil olive

-1/2 cup of cheese(I used cheddar)

-1 tsp seasoning salt

1. Put potatoes in a bowl, add oil and seasoning 
2. Lay potatoes on a cookie sheet
3. Smash potatoes 1 time with a potato masher
4. Add a little bit of cheese to the top of each potato
5. Bake at 350 F for 15 minutes 

My favorite freezer to crock pot meals

Hawaiian chicken

-3 chicken breast 

-1 can of cubed pineapple

-1 bottle of Sweet Baby Ray's BBQ sauce 

1. Mix all the ingredients in a bowl, don't drain the juice from the pineapple 
2. This makes 3 servings for my one person household, so I put them in three bags. Portion accordingly 
3. Thaw before putting in crock pot
4. Cook on low for 5-6 hours. You can shred the chicken and make sandwiches or eat chicken breast whole 

Chicken fajitas

-3 chicken breast

-3 of your favorite color of peppers 

-1 onion 

-1 package of fajita mix

-1/2 cup of water

1. Cube your chicken breast
2. Slice your peppers and onions 
3. Mix all ingredients together in a bowl 
4. Portion accordingly
5. Thaw and cook on low for 5-6 hours 

Pot roast 

-1 pot roast 

-1 tbs of butter

-1 bag of carrots 

-6 red potatoes

-1 container of mushrooms 

-1 packet of pot roast seasoning

-1 cup of water 

1. My pot roast was a decent size so I cut it into 4 servings, again portion accordingly 
2. Peal ,boil and cube your potatoes, set aside to cool
3. Cook your mushrooms in the butter, set aside to cool
4. Mix together your water and seasoning
5. When everything is cooled down mix in a bowl and portion accordingly 
6. Thaw and cook on low for 5-6 hours depending on size of meat 

Chicken pot pie

Chicken pot pie 

Pie crust 

-2 1/2 cups of flour

-1/2 cup of butter 

-1/2 cup of shortening 

-5 tsp of ice water 

1. Combine butter, flour, and shortening. Mix until small pebbles form
2.  Add water to mixture one tsp at a time until a ball forms. Do not over handle dough
3. Cut dough in half and wrap in plastic wrap
4. Refrigerate for 3 hours 
5. Place flour underneath dough before rolling it out
6. Roll out dough to desired size and thickness

Pot pie filling
-3 cooked chicken breasts, cubed
-2 cups water
-2 bouillon cubes(chicken flavored)
-2 tbsp of butter
-2 tbsp of flour
-2 cups frozen vegetables(peas, carrots, corn and green beans)

1. Boil water and add bouillon cubes. Stir until dissolved
2. Meat butter in a pan, add flour, stir until the mixture becomes a paste
3. Add butter and flour paste to water
4. Stir mixture until it thickens, takes about 5 minutes 
5. Put chicken, vegetables, and gravy in a bowl and mix it together 

Put it all together

1. Roll out pie crust and place in the bottom of pie pan. Bake for 10 minutes at 350 degrees F 
2. Add meat and vegetable mixture to pie pan 
3. Roll out second half of pie crust and place it on top of pot pie filling
4. Cut four slits in the top of pie crust 
5. Bake at 350 degrees F for 30 minutes 

Lasagna

My favorite Lasagna 

-15 ounces of ricotta cheese

-2 cups of mozzarella cheese

-1 cup of cottage cheese

-1/2 cup of Parmesan cheese

-1 pound of hamburger

-1 pound of Italian sausage

-1/2 box of lasagna noodles 

-1 tsp of Italian seasoning

-4 tbs of parsley flakes 

-2  (28 ounce) cans of Italian seasoned tomatoes

-2 (6.5) cans of tomato sauce 

Directions:

1. Boil a pot of water and put your noodles in. Don't forget to salt your water! 
2. Brown your hamburger and Italian sausage. Once it is cooked thru add your tomatoes and tomato sauce. Simmer for 1 hour
3. Mix together your parsley flakes, Italian seasoning, ricotta cheese, cottage cheese and 1 cup of your mozzarella cheese. Divide cheese mixture in half
4. Divide your meat mixture into thirds. Put one third of the mixture in the bottom in a 9x13 pan. Add a layer of cooked noodles on top. Add half of the cheese mixture to the top of the noodles. Add 1/3 of meat mixture. Add another layer of noodles, cheese mixture, and then the rest of the meat mixture
5. Add the rest of you mozzarella cheese to the top of the meat mixture
6. Bake at 350 degrees for 35 minutes 
7. Lest it rest for 15 minutes

Tips:

-If you don't like a lot of sauce you can add just one can of tomatoes and tomato sauce

-You can also add vegetables to your lasagna like onions, mushrooms, or green peppers. Just sauté them in some butter and toss them into your meat mixture

-The longer you simmer your meat mixture the stronger the flavor it will have

-If you don't let the lasagna rest it will fall apart when you cut it 

-This recipe can be made ahead and frozen. Do not bake it. When you are ready thaw it out and bake like regular

-If you want thicker sauce you can add a 12 ounce can of tomato paste to the meat mixture