Jill, here are some favorites of ours.

ITALIAN SOUP WITH AN ALABAMA ZING

1 lb. ground Italian sausage, browned and drained
1 can chopped tomatoes with liquid
1 can corn, drained and rinsed
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
3 carrots, scraped and sliced thinly
3 cans beef broth
1 pkg. dry onion soup mix
2 cups water
3 onions, chopped
3 cloves garlic, minced
2 ribs celery, chopped
1 cup elbow macaroni

Put the browned sausage into a large pot. Add the onions, garlic, and celery and cook slowly until the onions are transparent. Add the rest of the ingredients. Simmer for 1 1/2-2 hours. Turn the heat up to medium high and add the macaroni. It is ready when the macaroni is done.

I served this with cheese, crackers, and fresh fruit. The soup freezes well.

MRS. D.'S PIZZA CASSEROLE

1 pkg. pepperoni
1 lb. ground beef, browned and drained
1 pkg. cooked egg noodles
1 small can mushrooms, drained (optional)
1 can cheddar cheese soup
1 jar pizza sauce
2 cups mozzarella cheese
Salt and pepper to taste

Add all of the ingredients together except for the mozzarella cheese. Sprinkle it on the top of the casserole. Bake at 350 degrees for 25-30 minutes. You can make this in two casserole dishes. They can have one whenever you make it and another to put in the freezer.

I serve this with three bean salad, fresh bread, and dessert.

HAM AND CHEESE PIE OR REAL MEN DO EAT QUICHE IF YOU TELL THEM THAT IT IS PIE

2 cups ground ham
2 cups Cheddar cheese
4 eggs
1 red bell pepper, diced
1 (8 oz.) pkg. fresh mushrooms, washed and sliced
1 bunch green onions, chopped
2 tsp. baking powder
4 large eggs, beaten
1/2 tsp. pepper
1 cup milk
2 9-inch deep-dish pie shells, unbaked

Beat the eggs slightly. Add the remaining ingredients and mix well. Pour into unbaked pie shells. Bake at 425 degrees for 35 minutes or until a knife inserted into the center of the "pie" comes out clean.

Bake both pies at the same time. Serve one and freeze one. These pies are delicious cold. However, if you want to serve one for supper, remove it from the freezer and let it thaw in the refrigerator. Heat it at 300 degrees for 20-25 minutes or until it is heated through. You can also heat individual slices in the microwave.

CROCKPOT PORK
Make this a day ahead to remove most of the fat.

1 (5-6 lb.) pork roast (I use Boston butts), rinsed
2 onions, chopped
pepper
salt
1/2 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 tsp. apple cider vinegar
3 cloves garlic minced
2 cups water
1 pkg. onion soup mix
1 bell pepper, sliced thinly

Slice the pork roast into two parts. Spray the crockpot with PAM. Put the chopped onions, minced garlic, and bell pepper in the bottom of the crockpot. Place the pork roast on the top of the vegetables. Salt and pepper the pork. Mix the vinegar, garlic, water, onion soup mix, garlic powder, onion powder, and parsley flakes together in a bowl. Pour over the pork roast. Cook for 7-8 hours. Remove the pork roast from the crockpot and place into the refrigerator. Pour the "drippings" into a colander. Discard the vegetables, but save the pork stock. Place the stock into a bowl and put it in the refrigerator.

The next day, remove the pork roast from the refrigerator. Shred the lean meat from the pork roast and put into a microwave-safe bowl. Discard the pork fat.

For barbecued pork, mix 1 bottle of your favorite barbecue sauce with 1/4 cup frozen lemonade concentrate. Mix it well and place it into the microwave. Heat on 50 power for 5-10 minutes. After having barbecued pork sandwiches for supper, freeze the remaining pork in 1-qt. ZipLoc Freezer Bags.

Remove the pork stock from the refrigerator. Skim off all of the fat and discard. Pour the remaining stock into a measuring cup. Add enough water to make 2 1/2 cups stock.

In a microwave-safe dish, heat the stock--about 10 minutes. Put one cup of converted rice into the heated stock. Cook for 12-15 minutes in the microwave or until all of the pork stock has been absorbed. Serve with the barbecued pork.

Jill, I hope that this helps! These recipes are on my mind because I fixed these for supper last week. I will try to think of some more EZ recipes for you to make.

Good luck with your trip and with your cooking!