The Best Lasagna Ever, Easy, $12/family

Ingredients
1-1/2 pounds Ground Beef
1 pound Hot Breakfast Sausage
2 cloves Garlic, Minced
2 cans (14.5 Ounce) Whole Tomatoes
2 cans (6 Ounce) Tomatoe Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 teaspoon Salt
3 cups Lowfat Cottage Cheese
2 whole Beaten Eggs
1/2 cups Grated (not Shredded) Parmesan Cheese
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 pound Sliced Mozzarella Cheese
1 package (10 Ounce) Lasagna Noodles
(add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil to Pasta Water)

Preparation Instructions
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic.  Cook over medium-high heat until browned.  Drain half the fat; less if your feeling naughty.  Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt.  After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.  In a medium sauce bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt.  Stir together well.  Set aside.  Cook lasagna until "al dente" (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.  Spoon half the cottage cheese mixture over the noodles.  Spread evenly.  Cover cottage cheese with a layer of mozzarella cheese.  Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture.  Sprinkle top generously with extra Parmesan.  Either freeze, refrigerate for up to two days, or bake immediately: 350-degree overn for 20-30 minutes, or until top is hot and bubbly.

This recipe was found via the pioneer woman blog.  I doubled the recipe to make 4 meals.

Momma's Old Fashioned Meatloaf-Easy, 1.15 hrs, $8 per family

Ingredients:

1 1/2 lbs. ground beef
1 envelope Lipton Recipe Secrets Onion Soup Mix
3/4 cup cracker crumbs (saltines)
2 eggs
Salt & Pepper
1/2 cup chopped green peppers *optional
Ketchup

Directions:

Pre-Heat oven to 350
In a large mixing bowl. Combine ground beef, soup mix, eggs and salt & pepper. Mix Well.
Add in crushed cracker crumbs and green peppers. Mix together until all ingredients are evenly mixed together.
Shape meat mixture into loaf and place in 13 x 9-inch baking or roasting pan.
Drizzle meat mixture with ketchup to taste.

Bake uncovered 45 minutes to 1 hour.
Let stand 10 minutes.

Freezer Club:  Thaw completely. Place in oven at 350 degrees for 45 minutes to 1 hour. Let stand 10 minutes.

Sweet & Sour Chicken - Easy, 2.5 hrs, $14/family

Chicken Breading:
4 chicken breasts
salt and pepper
1 cup cornstarch
1/2 tsp ginger
1/2 tsp garlic powder
2 eggs, beaten
1/3 cup greek yogurt
1/3 cup milk
1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes and season with salt and pepper. Dip chicken into cornstarch, garlic, and ginger blend and coat all the way and then into the egg mixture. Heat oil in large skillet. Cook chicken over medium high heat until browned. Place in 9x13 baking dish.

Sauce:
 1 1/2 cups brown sugar
 1/2 cup ketchup

1/2 cup white distilled vinegar

  2 Tablespoons soy sauce
1 1/2 teaspoon garlic powder
1/2 tsp red pepper flakes
Pineapple juice (drained from can)

Vegetables and Fruit:
1/2 Red Pepper
1/2 Green Pepper
 1 can Diced Pineapple (reserve juice)
 
 

Whisk together sauce ingredients until smooth, then pour evenly over chicken, vegetables, and pineapple. Mix well so that everything gets "sauced." Place in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

Reheat from Freezer: (Chicken has not been baked yet!). Thaw completely and follow above directions for baking. 

Chicken Divan

Ingredients  (I tripled the recipe below to get 6 8x8 pans' worth)
2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Directions
Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula.

If freezing, cover with lid or foil and freeze. When ready to cook, thaw completely.

Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Notes

I combined the Parmesan and bread crumbs in a small Ziploc with the frozen casserole with instructions to combine with melted butter and sprinkle on top before baking.

Source: http://www.foodnetwork.com/recipes/paula-deen/chicken-divan-recipe/index.html