Spaghetti Pie - Super Easy, Super Cheap, and Freezes Beautifully!

This is a fabulous freezer friendly recipe that my friend Melissa (whom I still call Missy in my mind, comes from being childhood friends) shared with me. Got to say that it is surprisingly delicious. Most of the items can be found at any given time in my stockpile, so that makes this recipe super frugal as well.

This recipe makes three pies, you could use one for supper and freeze the other two.

Sauce:

• 2 ½ lbs ground chuck, browned
• 1-2 cups of sweet onions
• 1 jar of Ragu sauce
• 1 cup of brown sugar
• 2-3 cloves of garlic

Crust:

• 12 oz spaghetti cooked
• ½ cup butter
• 1 cup Parmesan cheese
• 3 beaten eggs

Other layer:

• 2 cups of sour cream
• 1 1/2 cups of mozzarella cheese

Prep:

• Brown hamburger meat and chopped onions until meat is thoroughly cooked.
• Add sauce and simmer for at least an hour.
• Once sauce is simmering cook spaghetti per package directions. Drain noodles.
• Mix hot noodles, butter, and Parmesan cheese together. Let cool completely.
• Once spaghetti mixed with Parmesan cheese and butter is completely cooled, mix in the three beaten eggs.
• Spoon spaghetti mixture into three greased pie plates.
• Spread 2/3 cups of sour cream on each pie
• Spoon sauce onto all three pies (if you plan on freezing the pies, put tin foil over the pie plates and put in freezer).
• If you aren’t freezing the pies, bake at 350 for 30 minutes.
• Pull pies out and spread 1/2 cup of mozzarella cheese, bake for 15 more minutes.
• Let sit for 10 minutes before cutting.

If you don't want to make three pies, you can use a 13x9 pyrex dish as well.
Bon Appetit!

Hibachi Chicken without the flaming onion (or the price!)

Teriyaki Sauce:

- 1/2 large onion, chopped
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
- 1/4 cup vinegar

Combine ingredients into a sauce pot:

Cook on low until onions are caramelized.

Now you have the sauce!

I cook the chicken like they do at the restaurant. I put it in whole and let it cook more of the way before cutting it up into bit size pieces.

I add water then cover with a lid for most of the cooking process, it keeps the chicken nice and moist.

Pull the chicken out and cut into bite size pieces. Then put back in the skillet, add the above teriyaki sauce:

Voila! Hibachi Chicken without the hefty price of the restaurant!

Bon appetit!

Fried Rice:
2 cups of cold or day old rice.
1/4 cup of Soy Sauce
4 eggs (I like my fried rice with a lot of eggs, feel free to use less)
2 Tablespoons of Oil

Put oil in large skillet, add rice, pour Soy Sauce over rice. Using a spatula continuously stir. After rice has a nice brown color to it, crack eggs. Continue mixing until eggs and thoroughly cooked.

Now for the finishing touch: Shrimp Sauce or White Sauce or whatever they call this fattening yummy goodness!

1 cup mayonnaise
3 tablespoons white sugar
1 tablespoon rice vinegar
2 tablespoons melted butter
3/4 teaspoon paprika
3/8 teaspoon garlic powder
**If you like heat** I add 1 teaspoon of Red Roster chili sauce.

Mix together in a bowl, cover, and refrigerate!