Spaghetti Pie Casserole

Ingredients

• 1 package (8 ounces) spaghetti
• 1 pound ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 jar (14 ounces) spaghetti sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces reduced-fat cream cheese
• 1 cup (8 ounces) reduced-fat sour cream
• 3 green onions, chopped
• 1-1/2 cups (6 ounces each) shredded cheddar-Monterey Jack cheese

Directions

1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
3. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings.

by Carrie Harris 

Pesto Hamburgers Freezer Recipe

Makes 12 burgers.
3 lbs lean ground beef (not previously frozen!)
3 bread slices, crumbed (white or brown bread is fine)
2 onions, chopped
3 eggs
3/4 cup Parmesan cheese
6 tbsp pesto
3 garlic cloves, minced
Optional Basil Mayo for serving day (enough for 4 burgers)
1/4 cup mayonnaise
2 tbsp pesto
In a large bowl, combine egg, bread crumbs, onion, cheese, pesto and garlic, mixing well. Add ground beef, stirring until fully combined. Divide into 12 and make 12 burgers (about 5" in diameter), making sure to depress the center of each slightly. Flash freeze on cookie sheet, then transfer into freezer ziploc bag container. Or seperate each with wax/parchment paper, and freeze stacked.
On serving day: Remove burgers from freezer the night before or morning of serving, and allow to defrost in refrigerator. Cook on grill (indoor or outdoor) until center of burgers reach a temperature of 160F. Serve with basil mayonaise (mixing mayo and pesto together) on a bun with your choice of burger toppings.

http://www.momsbudget.com/freezerrecipes/pestoburgers.html

Quesadilla Casserole

1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese
1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.
3. Double wrap with heavy duty foil and label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.
Enjoy!!
We put sour cream on ours. Guacamole would be yummy on it too.

from http://joyfulmommaskitchen.com/quesadilla-casserole-freezer-meal/

SOUR CREAM BEEF ENCHILADAS - double

2 lbs of ground beef browned

1 can of rotel drained

2 packages of Low Carb Tortillas Whole Wheat

Taco Seasoning to taste

1 small onion chopped

2 or more cups of shredded cheddar cheese

Salsa

Sauce-

1- 8 oz package of cream cheese

1 cup sour cream

1/2 cup of chicken broth or water

1- jalapeno seeded & cored

1 handful of cilantro cleaned

2 tsp garlic powder

2 tsp onion powder

1 tsp salt or to taste

Brown the ground beef.

Add taco seasoning and a can of drained rotel (diced tomatoes and green onions).

Spray lightly a 9X13 baking dish with cooking spray.

Take a tortilla, fill with beef & cheese, roll up.

Continue the above step till pan is full.

In a blender add cream cheese, sour cream, broth or water, jalapenos, cilantro, garlic & onion powder, & salt. Blend well. Pour over rolled enchiladas.Cover with cheese.

Top with onions.Cover with foil and bake at 350 degrees for 25 to 30 minutes or until cheese has melted and dish is heated through.

Meat Loaf

1 pound ground beef

2 eggs

1/2 cup bread crumbs

1/4 cup ketchup

2 cloves garlic

2 dashes Worcestershire sauce

2 dashes Soy Sauce

2 pinches ground black pepper

2 tbs Italian season

Mix all together in a large bowl

form in to a loaf

Cook Now -Bake 350  on a broiler sheet for 30 mins 

Freeze- Place uncooked loaf in zip-lock bag press out all the air and rap in plastic rap. Label and place in freezer