Tortilla Pizzas

4 burrito size tortillas
8 tbsp tomato basil or garlic alfredo pizza sauce
2 C shredded mozzarella
Dash of italian seasoning
Any desired topping, pepperoni, zucchini, peppers, roasted garlic, onions, mushrooms, etc










1. Preheat oven broiler to 400
2. Crisp tortillas one at a time in a pan on the stove
3. Remove tortilla and place on cookie sheet
4. Spread 2 tbsp of sauce on each tortilla
5. Place desired toppings on top of sauce
6. Cover with 1/2 C Cheese
7. Sprinkle a dash of italian seasoning
8. Place under the broiler until cheese is melted and brown

Beef and Broccoli

1 lb carne asada, sliced into thin strips
1 C beef broth
1/2 C soy sauce
1/3 C brown sugar
1 tbsp sesame oil
4 cloves garlic, minced
1 tsp onion powder
2 tbsp cornstarch
2 tbsp cooled sauce from the crock pot after being cooked
2 C frozen broccoli


1. Place beef in a crock pot
2. In a small bowl, combine broth, soy sauce, brown sugar, sesame oil, onion powder and garlic. Pour over beef. Cook on low for 6-8 hours
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine
4. Stir broccoli into the beef and sauce mix
5. Cover and cook an additional 30 minutes on high
6. Serve over rice

To Freeze:
1. Place beef, broth, soy sauce, brown sugar, sesame oil, onion powder and garlic in a freezer safe ziploc bag
2. When ready to cook, place the ziploc bag ingredients in the crock pot and cook on low for 6-8 hours
3. Then follow steps 3-6

(inspired by Crock Pot Beef and Broccoli, by BS Recipes)

Cheeseburger Casserole

1.25 lb ground turkey or beef
1 15oz box of pasta
1 onion, diced
3 cloves garlic
1 tbsp olive oil
29 oz canned diced tomatoes, drained
2 tbsp ketchup
3 tbsp dijon mustard
1 tsp ground black pepper
2 C shredded cheddar cheese




1. Cook onion and garlic in a skillet with olive oil until translucent
2. Add ground meat and cook until browned
3. While meat browns, cook pasta according to the box to al dente
4. Add ketchup, mustard, pepper and tomatoes to the meat and stir well to incorporate
5. Mix cooked pasta with meat mixture and stir well to incorporate
6. Transfer to 9x13 baking sheet, and cover with cheese
7. Bake at 350 covered for 15 minutes
8. Uncover and bake for an additional 5 minutes

To freeze:
1. Follow steps 1-5
2. Transfer to a freezable casserole dish and cover with cheese
3. To cook, let thaw completely
4. Bake at 350 covered for 15 minutes
5. Uncover and bake for an additional 5 minutes

Pizza Spaghetti

8 oz box of spaghetti
4 eggs
1/4 C milk
1/2 C parmessan cheese
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
1/2 tsp basil
1/2 tsp pepper
25 oz pizza sauce
2 C shredded mozzerella or Itailian blend cheese
1/2 lb pepperoni







1. Preheat oven to 375
2. Cook spaghetti to al dente 
3. Whip eggs and milk together, then add in seasoning and parmessan
4. Once pasta is cooked, run cold water over it until cool and drain well
5. Add pasta to egg/milk mixture
6. Place spaghetti noddles in a 9x13 pan (or split into two 8x8 pans)
7. Sprinkle with 1/4 C cheese and top with pizza sauce
8. Layer half of the pepperoni, followed by half of the remaining cheese and repeat
9. Bake for 30 min
10. Let stand 10 minutes before serving

To Freeze:
1. Follow steps 1-8
2. Cover and freeze
3. To cook, let defrost and bake at 375 for 30 minutes and let stand for 10 minutes before serving.

(inspired by Spahizza, by Money Saving Mom)

Taco Seasoning

1/2 C Chili powder
1/2 C Paprika
1/2 C cumin
1/3 C onion powder
1 tbsp garlic powder
1 tsp cayenne pepper
1 tbsp black pepper

1. Mix all together and store in an air tight container.
2. To use: add 2 tbsp for every 1 lb of browned ground beef, turkey or Chicken along with 1 cup water. Simmer until water is absorbed and enjoy.

(inspired by Homemade Taco Seasoning, by Once A Month Mom)

Sausage, Pepper and Onion Stew

6 smoked sausage links
2 tbsp olive oil
1 red pepper, cut into chunks
1 onion, cut into chunks
4 cloves garlic, minced
Dash of cayenne pepper
2 tbsp tomato paste
1/2 C white wine
3 C tomato sauce
1 1/2 C chicken stock

1. Place whole sausages in a stock pot with an inch of water and 1 tbsp olive oil. Bring to a boil and let water cook off allowing the sausages to fully cook and get a little crispy on the outside.
2. Remove the sausage once water and oil is cooked off and them set aside.
3. Place 1 tbsp olive oil, pepper, onion, garlic, and cayenne pepper in the same stock pot and cook for 10 minutes on medium or until veggies are soft and onions are translucent.
4. Add tomato paste, wine, tomato sauce and chicken stock. Stirring to incorporate the tomato paste.
5. Cut sausage at an angle into large chunks and add to boiling soup
6. Let boil for 2 minutes and serve.

(Inspired by Sausage, Pepper, Onion One Pot, by Rachel Ray)

Sloppy Joe Mac and Cheese

1 1/2 lb ground turkey or beef
4 cloves garlic, minced
Dash of cayenne pepper
1 tsp pepper
1 red bell pepper, finely chopped
1/2 C mushrooms, finely chopped
1 onion, finely chopped
1 tbsp dark brown sugar
1/8 C red wine vinegar
1/8 C worcestershire sauce
15 oz can tomato sauce
1 1/2 C uncooked whole wheat mini shells
1 1/2 C cauliflower, coarsely chopped
2 C light cheddar cheese

1. Preheat oven to 400
2. Brown meat, garlic and cayenne pepper in a large skillet. When browned add bell peppers, onion, mushrooms. Cook for 5-7 minutes or until veggies start to soften.
3. Mix together sugar, vinegar, worcestershire sauce, and tomato sauce and add to the meat mix. Simmer on medium-low to thicken sauce for 5-7 minutes
4. When the sauce thickens cook the pasta al dente for 7 minutes. When there is 5 minutes remaining, add cauliflower.
5. Strain pasta and mix with meat. Stir to combine well. Place 1/2 the mixture in a greased 9x13 pan. Cover with 1/2 the cheese and repeat.
6. Bake for 10-15 minutes or until cheese is melted and bubbly.

(inspired by Sloppy Joe Macaroni and Cheese Casserole, by Rachel Ray)

Cowboy Casserole

1 1/2 lbs. lean ground hamburger (or turkey)
1 medium onion, finely chopped
1 tsp olive oil
3 cloves garlic, minced
2 cans heart healthy cream of mushroom soup
1/2 C milk
5 tbsp fat free sour cream
3 cups frozen sweet corn
2 C cheddar cheese
1/2 bag extra crispy tater tots

Preheat oven to 350. In a medium skillet saute onion in olive oil until translucent. Add beef and garlic and brown meat. While the meat cooks, mix soup, milk and sour cream together in a large mixing bowl. Add corn and 1 cup cheese. When the meat is browned, add that to the soup mixture. Pour the Soup mixture into a 9x13 pan, layer with tater tots on top and cover with 1 cup cheese. Bake for 30 minutes. Broil for 5 minutes at the end for extra crispiness.

To Freeze: Follow directions until baking. To cook, thaw casserole and bake at 350 for 30 minutes. Broil for 5 minutes at the end for extra crispiness.

(inspired by Cowboy Casserole by The Cutting Edge of Ordinary)

Beef Stew

1 C onion, diced
3 C beef broth
2 C carrot, diced
2 tbsp brown sugar
1 C cubed red potato
1 tsp salt
1 C frozen peas
2 tsp worcestershire sauce
1 ½ lb. stew meat
½ tsp pepper
¼. tsp Thyme, ground
3 tbsp Flour
1 tsp garlic, minced
2 tsp tomato paste

Place all ingredients in one gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Beef Stew, by Real Mom Kitchen)

Goulash

3 C chopped onions
2.5 C green peppers, chopped
4 cans of beets, sliced
2 C of carrots
3 cloves garlic, minced
3 lbs. beef stew meat, cut into one inch cubes
1 6 oz. can tomato paste
4 tsp paprika
1/4 tsp ground black pepper
4 C hot cooked noodles
1/2 C dairy sour cream

Place all ingredients in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

(inspired by Freezer Cooking with Slow Cooker Recipes, by Mama and Baby)

Beef Stew

1 1/4 lb. beef stew meat, cubed
1/2 tsp pepper
2 C chopped carrots
1 medium onion, diced
6 stalks celery, chopped
4 potatoes, cubed
12 oz. sliced mushrooms
1 can cream of mushroom soup
2 tbsp onion powder
1 tbsp paprika
2 cloves garlic, minced
1 tbsp garlic powder
2 beef bouillon cubes


Place all ingredients in crock pot and cover the ingredients with water. Cook on low for 12-16 hours, the longer the better.

Sloppy Joes

8 hamburger buns
1.25 lbs lean ground beef
1/8 tsp pepper
1 1/2 C shredded carrots
1 medium onion, chopped
3 cloves of garlic, minced
1 red bell pepper, chopped
1/2 C mushrooms, chopped
1 tbsp red wine
1 tbsp worcestershire sauce
15 oz tomato Sauce
12 oz tomato paste
1/2 C sweet potato puree

In a large skillet brown meat over medium heat. Season with pepper. Add carrot, onion, garlic, bell pepper, mushrooms red wine and worcestershire sauce. Cook for 10 minutes or until onions become transparent. Add tomato sauce, tomato paste and sweet potato puree, cover and simmer for 10 minutes. Toast hamburger buns and place about 1/2 cup of sloppy joe mix on each bun.

(Inspired by Skinny Sloppy Joes, by Ginas Skinny Recipes)

French Dip

1 beef bouillon cube

4 C water

1 light beer

2 lb beef roast (chuck)

1 medium onion, sliced

6 mini french rolls (i get mine at Safeway)

12 slices provolone cheese

2 tbsp margarine

2 tsp garlic powder

Place the top 5 ingredients in a crock pot. Cook on low for at least 8 hours. Remove beef roast and shred meat. Set aside. Cut french rolls in half and place on cookie sheet. Spread margarine over both halves. Sprinkle on garlic powder. Place under the broiler until golden brown. Remove from oven and divide meat and sliced evenly between the bottom half of the rolls. Place a piece of provolone on each half. Broil until cheese is melted and bubbly. Divide broth from crock pot in 6 bowls for dipping.