Meal Swap – Stacey’s Recipes

Over the next few days I’ve got a couple of things going on: First, our dear dear friend from Thailand, Opal, is coming in town so we’re gonna be busy being host guides. Secondly, we’re gonna be talking about freezing a lot and how to meal swap. So I thought it would be fun to highlight the recipes we all made during our meal swap, that way you guys could just duplicate if you’d like. These recipes are all freezable and under $6 for 4 people! These two are using Ultra’s sale prices.
First up, here are Stacey’s recipes:

Meatloaf (this is super easy and thus one of my favorite). $4.10. Serve with potatoes 8LB for $2.50 and a veg.

1 lb ground meat (beef, turkey, chicken) – $2.50 at Ultra this week
1 box stove top stuffing (I use the low sodium chicken kind) – $1
3/4 cup water

Mix together and put in greased loaf pan
Top with sauce:
1/3 cup ketchup – $.25 (based on $1/bottle)
1/4 cup bbq sauce – $.25 (based on $1/bottle)
1 Tbsp brown sugar – $.10

Bake at 350 degrees for 1 hour (if frozen this would probably take 2 hours or so.)
I usually serve this with some sort of potato and a veggie.

Mexican Lasagna – This is a recipe for 8 and costs under $10

2 lb ground meat – $4 (no great deals on meat this week so hopefully you have some!)
1 onion chopped – $.25
1 or 2 cloves minced garlic – $.10
1 packet taco seasoning – $.50
1- 4 oz can diced green chilies – $.99
1 can diced tomatoes – $.99
1 (16 oz) jar taco sauce – $.99
1 can refried beans – $.89
12 flour tortillas – $1
9 oz shredded cheddar or Mexican cheese – $1.50

  1. In a large skillet brown meat with onion and garlic. Drain.
  2. Mix in the taco seasoning, green chilies, tomatoes, and taco sauce. Reduce heat and simmer for 20 minutes.
  3. Spread thin layer of meat mixture on bottom of 4 quart casserole dish.
  4. Cover with layer of tortillas, spread with refried beans. Follow with layer of meat mixture, then cheese. Repeat tortilla, bean, meat cheese pattern, making final layer meat mixture and cheese.
  5. Bake for 20-30 minutes (50 min. if frozen) at 350 degrees. Serve with sour cream and shredded lettuce.


  1. Coupon Callie says:

    These look SO yummy! I’m going to make the Mexican Lasagne for dinner tonight, except I’m a vegetarian so I think I’ll use meatless ground crumbles. Yum! Thanks so much for posting these!!

  2. Lasagna Recipe says:

    This lasagna is going in my frugal but tasty collection. I’m making a collection for my friends and family. I’m sure you can at well without spending a ton. Thanks for sharing!!

  3. stacey says:

    An update on the cooking time for the mexican lasagna – cooked mine last night frozen and it took more like a little over an hour and a half…it was worth the wait though!


  1. […] some of the recipes used, you can go to Sara’s Recipes and Stacey’s Recipes. Use these Freezeable Recipe links too or check out these two new ones Baked Ravioli and Orange […]

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