I have a love-hate relationship with frozen food.... I will walk up and down the frozen food aisle, marveling at all the choices, all the options, all the convenience. And then I look at the prices: mentally I start muttering, "Who can afford this? More than $4 for a frozen sandwich? Are people crazy?" Just when I get to the end of my litany, someone comes along, nudges me aside (probably thinking I'm the one that's crazy), and grabs the offendingly overpriced item I was just ranting about. While I often buy frozen meatballs (they are cheaper than making them myself) and the occasional frozen pizza, I typically steer clear of that section. Why? Because I see it as a mean black hole taking all my money and leaving me with fatter thighs.

While I adore anything to do with convenience foods, I am finally getting disciplined enough to avoid them, even rotisserie chicken (another major downfall of mine). To that end, I've been batch cooking meats (ground turkey, chicken, roasts, etc.), batch prepping veggies (if I'm going to stand there are cut 1 pkg. of mushrooms or 1 bell pepper, I might as well do all of them), and now I'm finally getting organized enough to make up my own frozen meals (mainly pastas now, but am slowly branching out) which are leaner, healthier, less sodium than their grocery-store counterparts.
With that, I offer a variation on frozen mostaccioli and lasagne:

1 lb. penne rigate pasta
28 oz. (or larger) jar tomato based pasta sauce
1 can cream of mushroom soup
1 can tomato sauce
1 tsp. garlic, minced
1 tsp. basil
*1/2 tsp. oregano
2 T. milk
*1/4 lb. ground turkey (or ground beef)
1/2 C. finely sliced mushrooms, onion, or bell pepper
1/8 C. parmesan
1 C. shredded cheese, mozarella or provolone work great

Preheat oven to 375.
Boil pasta as directed on package. While pasta is boiling, combine all remaining ingredients except shredded cheese in a 13x9" baking dish, stirring til well blended. Add pasta and stir until pasta is coated with sauce. Top with cheese and bake 10-15 minutes or til cheese is melted. Serve with salad and garlic bread.
Serves 6.
* optional ingredients

While DH enjoys pasta, he gets tired of the same noodle style quickly. I am a spaghetti girl through and through, but baby: this one's for you!

1 jar Light Alfredo Sauce
1 can cream of mushroom or cream of chicken soup (reduced sodium)
1/3 C. sour cream
1 tsp. garlic powder
3 T. milk
8 oz. button mushrooms, sliced thin
6 slices of turkey bacon, cooked til crispy, then crumbled
1 medium to large chicken breast, cut into strips
1/2 tsp. each garlic salt, dry minced onion, and oregano
1 lb. rotini pasta, cooked as directed on the box
1/4 lb. mozarella cheese, shredded
1 tsp. parsley

Preheat oven to 375.

In small non-stick pan, spray with cooking spray and sauteed mushrooms over a medium high til they are tender.

In 13x9" baking dish, combine jar of alfredo sauce, cream of mushroom/chicken, sour cream, and milk. Crumble turkey bacon, add mushrooms and cooked pasta, stir well.

In medium fry pan, spray with cooking spray and add chicken and spices. Coat well. Cook on medium for 6-10 minutes, when juices run clear turn to to a high heat and lightly brown. Cool and rough chop the chicken, add to pasta mixture, top with cheese, then with parsley.
Bake for 10-15 minutes or til cheese is fully melted.
Yield = 4-6 servings

I don't know about you, but spaghetti is my all time favorite dish. It doesn't hurt that I have 20 tomato plants planted around my house, or that I scored 26 boxes of pasta (1 lb. each) for free last time they were on sale. I'll explain the bargains later, but on to the sauce, because the Sauce is Boss!
Creamy Spaghetti Sauce
2 cans 14.5 oz each Italian style diced tomatoes
2 cans each 8 oz. tomato sauce
2 cans each 6 oz. tomato paste
1 can cream of mushroom soup
1/2 C. light sour cream
1/2 lb. browned ground turkey
1 lb fresh mushrooms (cremini or white button) finely chopped
*1 medium red bell pepper, finely chopped
*1/4 C. red wine
* 1/4 C. parmesan or mozzarella cheese
1 C. beef broth
1 T. dry minced onion
2 garlic cloves, crushed
1 1/2 tsp. oregano
2 tsp. basil
1 tsp chili powder
*1 bay leaf
* optional ingredients
Add all ingredients to crockpot, cook on high for 1-2 hour, reduce heat to low, cook 2 hours. Serve over noodles, with salad and garlic bread.
Yield - 8-12 servings