Pork Loaf with Applesauce Glaze

1 tablespoon butter
1 cup finely chopped onion
1 cup fresh bread crumbs
1 cup applesauce
1 egg
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground pork
1 teaspoon Dijon mustard
1/2 cup applesauce

Cook onion in butter until soft. Combine softened onion, bread crumbs, 1 cup applesauce, egg, salt and pepper. Add ground pork and mix well. Place in freezer bag. Combine mustard and 1/2 cup applesauce. Place in small bag and place in freezer bag with meat loaf. Label and freeze. 6 servings.
To serve: Thaw. Place meat in greased loaf pan. Spread applesauce mustard mixture over top. Cover with foil. Place loaf pan on baking sheet and bake for 30 minutes at 375 degrees. Remove foil and bake 30 minutes.

Cheesy Lasagna

1 pound lean ground beef
1 cup chopped onion
1/3 cup chopped green bell pepper
1 cup sliced mushrooms
1 (26-ounce) jar spaghetti sauce
1 tablespoon sugar
1 (8-ounce) package softened cream cheese
1/4 cup sour cream
2 cups shredded Mozzarella cheese
12 uncooked lasagna noodles

Brown ground beef with onion, bell pepper and mushrooms. Stir in spaghetti sauce and sugar. IN a separate bowl, combine cottage cheese, cream cheese and sour cream. In a greased foil baking pan, make the following layers: sauce, uncooked noodles, sauce, half the Mozzarella cheese, uncooked noodles, all the cottage cheese mixture, uncooked noodles, remaining Mozzarella cheese and remaining sauce. Cover with extra heavy foil. Label and freeze. 12 servings.
To serve: Thaw. Bake covered 1 hour at 350 degrees. Uncover and top with more Mozzarella cheese. Bake 5 minutes.

Red and white pasta

1 bag frozen cheese tortellini
1 jar spaghetti sauce
1 jar Alfredo sauce
1 bag italian cheese

Mix frozen pasta with red sauce,place in 9 by 13 pan.
Spoon white sauce over top.
Top with cheese. Bake at 350 for 30 to 40 min.

When cooking from frozen follow same instructions, once completely defrosted.

Pepper steak

1 lb of any steak
2 green peppers
1 red pepper
1 onion
1 can of beef broth
1/2 cup ketchup

Put all in slow cooker on low for 5-7 hours.
Serve over egg noodles, or rice.

when frozen just defrost and heat.

Tater Tot Casserole

Ingredients:
1 1/2 lbs ground beef
1 cup chopped onion
1 can Creme of Celery
1 can Creme of mushrooom
8 slice American cheese
1 bag of tater tots

Assembly Day:
Brown ground beef with onion. Layer beef in bottom of 9x13 foil pan. Spread soup over beef. Layer cheese slices over soup. Top with a layer of tater tots. Cover with foil. Freeze.

Serving Day:
Thaw completely. Uncover. Bake at 450 for about 22 minutes or until casserole is bubbly and tots are a golden brown color.

Beef Enchiladas

Ingredients:
1 lb Ground Beef
1 cup salsa
1 can black beans
1 can Enchilada Sauce
2-3 cups Mexican style Cheese
6-8 flour tortillas
9x13 pan
Pam or other cooking spray

Assembly:
Brown beef in skillet.
Add salsa, 1/2 of enchilada sauce and black beans. Mix until combined well.
Take a tortilla and meat mixture and roll.
Spoon a little bit on enchilada sauce on bottom of pan. Place rolled enchilada in pan. Continue until finished with all of them. Brush top of enchiladas with remaining sauce. Put rest of cheese on top.

Serving Day:
Thaw completely. Preheat oven to 350 degrees. Cook covered for 20-30 minutes until bubbly. Uncover and cook 5-10 more minutes or until cheese is browned.

Chicken and Rice Casserole

2 tbsp butter
1 med onion
1 pouch ready to serve rice (Uncle Bens)
3 cups cooked chicken
1 cup frozen peas
1 1/2 cups shredded cheddar
1 cup mayo
1 can Cream of Chicken soup
1 can sliced water chestnuts
1 jar (drained) sliced pimento
3 cups crushed ridged potato chips.

Melt butter in skillet and saute onion for 5 min. Microwave rice according to package. Combine onion, rice, chicken, peas, cheese, mayo, soup, water chestnuts, and pimento in large glass bowl. Toss gently. Spoon mixture in greases 13 by 9 pan. Top with chips.
Bake at 350 for 25 minutes.