Only 2 weeks left until we go on vacation. And by vacation I mean when we go to Michigan for a family reunion. I know when we get back, we are going to be in no hurry to go shopping, cook, clean, etc. So, I am planning ahead and starting to grab recipes that will double well so I can have a well-stocked freezer before we go.
Here is the menu this week. It includes four meals that will be added to our freezer stash (surprisingly, I'm down to only 1 meal left in there).
Sunday: Spaghetti Pie* (my mother-in-law's recipe...see below)
Monday: Mexican Beef & Spinach Casserole*
Tuesday: Spaghetti Squash with Bacon & Parmesan (modified from this recipe)
Wednesday: Lentil Tacos
Thursday: Bacon Wrapped Apple BBQ Chicken*
Friday: Out
Saturday: Peachy Pulled Pork*
*indicates meals that were added to my freezer stash
Spaghetti Pie Recipe
Ingredients:
1 pound ground beef
1/4 cup chopped onions
1/4 cup chopped green pepper
1-8oz can of cut up tomatoes
1-6oz can of tomato paste
1 tablespoon sugar (or an amount to your liking)
1 tablespoon dried oregano
1/4 teaspoon of salt
1/4 teaspoon of garlic salt
8 oz spaghetti noodles
2 tablespoons of butter
1/3 cup of parmesan cheese
2 eggs
8 ounces ricotta
Mozzarella cheese
Brown beef and drain. Add onions, green peppers, tomatoes, sugar, oregano, salt, and garlic salt and cook.
Cook spaghetti to al dente. Stir in egg, butter, and parmesan cheese. Form like a pie crust in a greased pie plate. Layer ricotta, then meat mix. Chill 2-24 hours.
Bake for 60 minutes at 400. Bake another 30 minutes at 350. During the last 10 minutes, add mozzarella to top.
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