Mushroom and Sausage Lasagna

16 oz crimini mushrooms, sliced
1 onion, diced
3 tbsp Italian seasoning
4 cloves garlic, minced
1 pound Italian chicken sausage
1 C dry red wine
1 egg
15 oz ricotta cheese
16 oz Italian blend shredded cheese
4 C garlic marinara sauce
9 oz package of lasagna noodles






1. Place mushrooms, onion, garlic, olive oil and season in a large skillet. Cooke for about 5 minutes on medium or until vegetables start to soften.
2. Add the sausage to the pan and cook until browned throughout, breaking it up as you cook it.
3. Add wine and simmer until the liquid all evaporates
4. Preheat oven to 400
5. While the meat cooks, cook the lasagna noodles according to the package
6. Mix egg, ricotta and 8 oz of the Italian cheese blend
7. Place 1 C of the marinara sauce on the bottom of a 9x13 pan
8. Cover marinara with a layer of noodles
9. Place 1/3 of the ricotta mix on the noodles and cover with 1/2 the meat mixture
10. Cover meat mixture in 1 C marinara sauce
11. Repeat for another layer
12. Cover the last layer in noodles and the remainder of the ricotta cheese
13. Cover in 1 C marinara and the 8oz of reamaining cheese
14. Back covered for 45 minutes
15. Remove foil and bake for an additional 5 until cheese is bubbly
16. Let stand for 10 minutes before serving

To Freeze:
1. Following steps 1-13
2. Cover and freeze
3. To cook, let defrost and follow steps 14-16

Vegetarian Stir Fry

1 red pepper, thinly sliced

1 green pepper, thinly sliced

1 orange pepper, thinly sliced

1 sweet onion, thinly sliced

1 1/2 C zucchini, thinly sliced 

2 C broccoli florets

1 C snap peas

1 tbsp olive oil

2 tsp soy sauce

2 tsp amino acid

4 tsp teriyaki sauce

1 tsp sesame seed oil

1. Place olive oil, onions and pepper in a wok or large skillet

2. Cook on medium for 7 minutes

3. Add soy sauce, amino acids and teriyaki sauce

4. Stir in the zucchini and broccoli 

5. Cook for about 5 minutes until veggies start to soften

6. Add snap peas and sesame seed oil

7. Serve over rice

Sweet Potato and Quinoa Chili

1 onion, finely diced
5 cloves garlic, minced
1 tbsp olive oil
1 sweet potato, peeled and diced
32oz vegetable broth
1 tbsp ground cumin
1 tbsp oregano
30oz canned black beans, drained
15oz tomato sauce
1 cup sweet corn
1 cup uncooked quinoa


1. Add onion, garlic and olive oil and cook until translucent in a large stock pot
2. Add sweet potato, vegetable broth, cumin, oregano, black beans, tomato sauce and corn
3. Bring to a boil and cook for 5 minutes
4. Add quinoa and cook for 20-25 minutes

Optional toppings:
Shredded Cheese
Avocado
Sour Cream

To Freeze:
1. Follow steps 1-4
2. Transfer to a freezer safe container
3. To reheat, warm in a saucepan

Pulled Pork Sandwiches

1 lb pork shoulder

1 bottle of BBQ sauce

1 onion, finely diced

½ C brown sugar

1 tsp ground mustard

1 tsp paprika

1 tsp ground pepper
1/2 tbsp garlic powder
1 tsp onion powder
2 tbsp Worcestshire sauce

8 hamburger buns

1. Cook on low for 8 hours or high for 4 hours in a slow cooker

2. Remove pork, shred and return to slow cooker for 15-30 minutes

3. Pile about a 1/2 C on each hamburger bun and enjoy!

To Freeze:

1. Place all ingredients in a freezer safe bag

2. When ready to make, dump all ingredients into the slow cooker 

3. Cook on low for 8 hours or high for 4 hours in a slow cooker

4. Remove pork, shred and return to slow cooker for 15-30 minutes

5. Pile about a 1/2 C on each hamburger bun and enjoy!

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

BBQ Pulled Chicken Sandwich

3 chicken breasts
1 1/2 C BBQ sauce (I used Stubbs)
1 tsp dry mustard
1 tsp garlic powder
1 tsp pepper
1/2 tsp onion powder
6 onion buns, toasted










1. Place all items in the crock pot and cook on high for 4 hours or low for 8 hours
2. Remove chicken breasts, shred and return to sauce in the crock pot
3. Let the shredded chicken sit in the sauce with the crock pot on low for 10 minutes to soak up the sauce
4. Place about a 1/2 C of shredded chicken on the bun
5. Enjoy!

To Freeze Option 1:
1. Place all ingredients in a freezer safe bag and freeze
2. When ready to heat up, place frozen contents in the crock pot and follow instructions 1-5

To Freeze Option 2:
1. Follow instructions 1-3
2. Place shredded chicken and sauce in freezer safe bag and freeze
3. To heat, place on stove top on medium low for 20 minutes or until hot OR Place in crock pot on low for 2 hours

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)