Ingredients
3/4 c. cornmeal
1 1/2 c. milk
1 egg, beaten
1 lb. ground beef or turkey, browned and drained
1 envelope dry chili seasoning mix (I use taco mix)
16-oz. can diced tomatoes
16-oz. can corn, drained
1 cup shredded cheddar cheese

Directions
Combine cornmeal, milk, and egg.

Stir in meat, seasoning mix, tomatoes, and corn until well blended.  Pour into slow cooker

Cover.  Cook on high 1 hour, then on low 3 hours.

Sprinkle with cheese.  Cook another 5 minutes until cheese is melted.

Makes 8 Servings

Ingredients
6 oz. spaghetti (or 3 cups cooked)
2 Tbsp. butter or margarine
1/3 c. parmesan cheese, grated
2 eggs, well beaten
1 c. cottage cheese
1 lb. ground beef or turkey
1 jar spaghetti sauce
1/2 c. mozzarella cheese

Directions
Cook spaghetti according to directions; drain. Stir butter into hot spaghetti. Add parmesan cheese and eggs. Pat spaghetti mixture into a buttered 10" pie plate (or 9x13 dish) to make the spaghetti crust. Spread cottage cheese over the crust. Brown ground beef and add jar of favorite spaghetti sauce. Pour over the cottage cheese (can be frozen at this point, if desired). Bake, uncovered, at 350 degrees for 30 minutes. Spread with mozzarella cheese and bake for 5 minutes more or until cheese has melted.

Ingredients
16 oz. package egg noodles
1 pound lean ground beef or turkey
1/2 onion, chopped
2 cloves garlic, minced
1 (0.75 ounce) packet dry brown gravy mix
3-4 ounces cream cheese
1/2 cup milk
8 ounces sour cream
2 (10.75-oz) cans condensed cream of mushroom soup

Directions
1. Bring large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium heat, brown the ground beef or turkey until no pink shows; drain. Add onion and garlic to the skillet and saute with the hamburger to soften the onions.
3. Mix brown gravy and cream cheese with hamburger until cream cheese has given the mixture a whitish look. Add milk, sour cream, and mushroom soup to hamburger mixture and stir to blend and heat through.
4. Serve hamburger mixture over cooked noodles.

Serves 6

Notes: I like to double the recipe and freeze half the hamburger mixture for later.

Ingredients
1 box Barilla no-cook lasagne noodles
1 jar favorite tomato sauce
1 16-oz. container cottage cheese
1 pound mozzarella cheese, shredded
4 cloves minced garlic (optional)
1 pound cooked ground turkey (optional)

Directions
In a 9x13 pan, line bottom with 3-4 noodles, cover with tomato sauce (1/3 jar), spread 1/2 of container of cottage cheese, and 1/3-pound of shredded mozzarella cheese. Optional - add 1/2 pound cooked ground turkey and/or 2 cloves of minced garlic between cottage cheese and shredded cheese layers. Repeat same steps for second layer. For third layer, repeat steps for noodles, sauce, and shredded cheese only.

Cover with foil and bake in oven at 350 degrees for 60 minutes or until noodles are tender and cheese is melted through.

Serves 6

Ingredients
1 pound ground beef or turkey
1 can (10 3/4 oz) cream of mushroom soup
1 can french fried onion rings
2 to 3 cups frozen tater tots
1 cup shredded cheddar cheese

Directions
Grease a 3-quart casserole dish. Brown meat in the microwave; drain. Stir in soup and onion rings. Cover the top with tater tots. Bake at 350 degrees until tater tots are browned, about 30 minutes. Top with shredded cheese and return to oven until melted.

Freezer method:  Combine first two ingredients in gallon freezer bag and freeze.  Thaw meat mixture, s onion rings and follow directions above.

Ingredients
3 lb of ground beef/turkey
4 med slices of soft bread, torn in pieces
1 1/2 cup milk
2 egg, beaten
1/2 minced onion
1/2 c chopped celery
2 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
1/2 tsp garlic salt
2 tbsp worchestershire sauce
6 tbsp catsup for the top of the loaf

Directions
Preheat oven to 350. Add all ingredients to bowl & mix thoroughly. Shape into two loaves in a 9x13 baking pan. Bake until done, approx. 1 1/2 hours.

Ingredients
1 lb. Lean ground beef or turkey (2 ½ c. browned)
1 ¼ c. Onion, chopped
2 c. Carrots, peeled and sliced
1 c. Green bell pepper, chopped
(1) 16-oz. can cut green beans, drained
(1) 16-oz. can corn, drained
3 stalks celery, sliced
(1) 46-oz. can tomato juice (low sodium)
2 tsp. Sugar
1 tsp. Celery seed
Salt and pepper to taste

Directions
Cook ground beef or turkey in a large saucepan until brown, about 10 to 15 minutes. Drain the fat and min in remaining ingredients. Bring to a boil; reduce heat. Simmer covered 30 minutes, stirring occasionally. Cool and freeze.

To prepare for serving, thaw stew. Then bring to a boil; reduce heat; simmer 10 minutes.

Ingredients
½ c. Onion, chopped
2 cloves Garlic, minced
1 Tbsp. Oil
2 Tbsp. Chili powder
1 tsp. Ground cumin
½ tsp. Oregano
½ tsp. Red pepper flakes
2 Tbsp. Tomato paste
(1) 29-oz. can Crushed tomatoes
2 c. Vegetable broth
(2) 29-oz. cans Pinto or red kidney beans
Salt and pepper to taste

Directions
In a large saucepan, briefly cook onion and garlic in oil. Stir in spices, tomato paste, crushed tomatoes and vegetable broth. Bring to a boil; stir and reduce heat to simmer. Drain the liquid from the beans and add to saucepan. Allow chili to thicken before serving. Add salt and pepper to taste.

Sprinkle cheddar cheese on top.

Can also add cooked ground turkey or beef to the recipe.

Ingredients
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Directions
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

You can also make the meat mixture ahead of time and freeze in ziploc bags. Thaw and serve with the lettuce or tortillas.