Here it is the first week of November and we are on the heels of the craziest, busiest time of the year. I know there will be days when even I whine "I'm too tired to cook."

That's when I make a beeline to the extra freezer in our garage (everybody puts their freezers, washers and dryers in the garage here in the south, so when in Rome) and see what goodies I've stashed in there. (Spaghetti pie is one that is always in my freezer. Talk about yummy and recipe included below!)

I have a dozen or so favorite recipes that freeze really well and are great to make ahead and pop in the freezer. I'm sharing some of the best ones with you this week in hopes of making dinner time a little easier for you during the busy holiday season.

Just a reminder of the December column I am hoping you'll help me with. I'd love for my readers to share their favorite holiday recipe — you know the one that the family wouldn't show up at the dinner table if you didn't include it in your menu?

It can be a yummy hors d'oeuvre, a special gravy or stuffing recipe, a different way of preparing a veggie dish or a luscious dessert. Please send it along to me ASAP. Contact information is included at the end of What's Cooking every week. Deadline is Nov. 22, please.

CHICKEN BURRITOS

A quick and delicious meal! Serve with a salad and dinner is ready. You must remember to take this out of the freezer and put in fridge the night before you plan to serve it.

6 Tbsp. butter

1 large onion, peeled and chopped

1/4 cup chopped green bell pepper

1/2 cup all purpose flour

3 cups reduced sodium chicken broth

1 can (10 oz.) diced tomatoes and green chilies, undrained (like Rotel)

1 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. salt

2 Tbsp. chopped jalapeño pepper (optional-for more heat)

1 can (15 oz.) chili with beans

1 pkg. (8 oz.) cream cheese, cubed

8 cups shredded cooked chicken

24 flour tortillas (6 inch size), slightly warmed so pliable

6 cups (24 oz.) shredded Colby Monterey Jack cheese

Salsa for serving

Heat butter in a Dutch oven set over medium high heat. When hot, add onion and pepper and cook 5-7 minutes or until tender, stirring often.

Sprinkle with flour and stir until blended into veggies; gradually add broth, stirring constantly. Increase heat and bring to a boil; cook and stir 2 minutes. Reduce heat to low; stir in tomatoes, cumin, chili powder, garlic powder, salt, and jalapeños and cook 5 minutes. Stir in chili and cream cheese, stirring to melt cream cheese. Stir in chicken. Remove pan from heat.

Spoon about 1/2 cup filling across center of each tortilla; sprinkle each with 1/4 cup Colby-Monterey Jack cheese. Fold bottom and sides over filling and roll up. Place in two 13 by 9 by 2-inch baking dishes coated with non-stick cooking spray. Cover with foil. Bake in a preheated 350 F oven for 35-40 minutes or until hot and bubbly. Serve with salsa. Yield: 2 casseroles, 6-8 servings each.

FREEZE IT: Cover casserole with unbaked burritos in it tightly with foil and freeze for up to 3 months. To use, place casserole in fridge overnight and remove 30 minutes before baking. Bake as directed in a preheated 350 F oven increasing time as necessary to heat through, about 15 minutes. (If unsure, pop a thermometer in the center — it should read about 165 F.)

CHEESY JUMBO SHELLS

Be sure and cook the shells to al dente stage so they won't be mushy after baking. This is a great dish for "Meatless Mondays."

24 jumbo pasta shells, cooked according to package directions

1 Tbsp. extra virgin olive oil

1 medium zucchini, shredded and squeezed dry

8 oz. fresh mushrooms, wiped clean and chopped

1 medium onion, peeled and finely chopped

2 cups reduced fat ricotta cheese

1/2 cup shredded part-skim mozzarella cheese

1/2 cup shredded provolone cheese

1/2 cup grated Romano cheese

1 large egg, lightly beaten

1 tsp. mixed Italian seasoning

1/2 tsp. crushed red pepper flakes

1 jar (24 oz.) marinara sauce, divided use

1/4 cup grated Parmesan cheese

Heat oil in a large skillet set over medium-high heat. Add vegetables; cook 5-6 minutes or until veggies are tender. Remove from heat. Combine ricotta, mozzarella, provolone and Romano cheeses in a large bowl; stir in egg, Italian seasoning, and red pepper flakes and the cooked vegetables.

Spread 1 cup marinara onto bottom of a 13 by 9 by 2-inch baking dish. Fill pasta shells with cheese mixture; place on top of sauce in baking dish and top with remaining marinara. Sprinkle with Parmesan cheese. Cover with foil and bake in a preheated 350 F oven 40 minutes. Remove foil and continue baking 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.

FREEZE IT: Cover casserole of unbaked shells tightly with foil and freeze up to 3 months. To use, place casserole in 'fridge overnight and remove 30 minutes before baking. Bake as directed in a preheated 350°F oven increasing time as necessary to heat through, about 15 minutes.

BEEF TACO LASAGNA

This is a kid friendly dish that the whole family will enjoy. Adjust the heat of the salsa to your liking.

24 no boil lasagna noodles

2 lbs. lean ground beef

2 envelopes taco seasoning (1-1/4 oz. each)

4 large egg whites

30 oz. ricotta cheese

8 cups shredded cheddar cheese

2 jars (24 oz. each) chunky salsa (mild, medium or hot)

Immerse lasagna noodles in a dish of hot tap water for 5 minutes; remove from water and pat dry. Set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. Set aside. In a small bowl, combine egg whites and ricotta cheese, whisking to blend.

In each of two 13 by 9 by 2-inch baking dishes coated with non-stick cooking spray, lay­er four noodles, 3/4 cup ricotta mixture, half of the beef mixture and 1-1/3 cups cheddar cheese. Top each with four noodles, 3/4 cup ricotta mixture, 1-1/2 cups salsa and 1-1/3 cups cheese. Repeat.

Place casserole in a preheated 350 F oven and bake 35-­40 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 2 casseroles (8 servings each).

FREEZE IT: Cover uncooked casserole tightly with aluminum foil and freeze for up to 3 months. To use: Thaw in the fridge overnight and bake as directed increasing cooking time if not completely thawed.

SPAGHETTI PIE

This is one of my husband's favorite things to find in the freezer, especially if it's his turn to cook dinner. When I am making this for dinner, I always make one to eat and one for the freezer.

6 oz. dried spaghetti, cooked, drained and cooled

2 Tbsp. extra virgin olive oil

2 large cloves garlic, peeled and minced

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

2 large eggs, beaten well

3/4 cup freshly grated Parmesan cheese

1 cup ricotta cheese

1-1/2 cups spaghetti sauce with ground beef or turkey (or meatless for vegetarian version)

1/2 cup shredded fresh mozzarella cheese

1/2 cup regular shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

Combine cooked spaghetti with olive oil, garlic, salt and pepper. Stir in eggs and Parmesan cheese and mix well. Pour into a 9-inch pie plate coated with non-stick cooking spray and form into a "crust" by pushing spaghetti up the sides of the pie plate and on the bottom. Add ricotta in dollops over the spaghetti and carefully spread in an even layer with the back of spoon. Top with sauce; bake in a preheated 350 F oven for 30 minutes.

Remove from oven and top with shredded fresh mozzarella and regular shredded mozzarella; return to oven and continue baking for 15 minutes. Top with Parmesan and bake 5 minutes more. Remove from oven and let stand 10 minutes before cutting. Yield: 6 servings.

FREEZE IT: Wrap unbaked casserole tightly with foil and freeze for up to 3 months. To use: Leave casserole covered and bake at 350 F for 40 minutes. Uncover, then follow above directions (after “Remove from oven.”)

CHEESY MEATLOAF MINIS

These individual sized meat loaves cook in half the time of a large meatloaf and everyone gets their own little loaf.

1/2 cup fresh white bread crumbs

1 cup diced onion

2 garlic cloves, peeled and minced

1/2 cup ketchup, divided use

1/4 cup chopped fresh parsley

2 Tbsp. freshly grated Parmesan cheese

1 Tbsp. Dijon mustard

1 large egg, lightly beaten

3/4 tsp. dried mixed Italian seasonings

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

3 oz. white cheddar cheese, diced

1-1/2 lb. lean ground beef

Place a skillet over medium-high heat and when hot, add breadcrumbs; cook 3 minutes or until toasted, stirring frequently. Place breadcrumbs in a large bowl and set aside.

While breadcrumbs cook, heat a large skillet coated with non-stick cooking spray over medium-high heat. Add onion and garlic; sauté 3 minutes. Add onion mixture to breadcrumbs with 1/4 cup ketchup, parsley, Parmesan, Dijon, egg, Italian seasonings, salt, pepper, cheddar cheese and ground beef. Mix well with very clean hands and shape into 4 (4 by 2–inch) loaves on a rimmed sheet pan coated with non-stick cooking spray. Top each loaf with remaining ketchup and bake in a preheated 400 F oven for 30-35 minutes or until cooked through. Yield: 4 servings (1 meat loaf per serving.)

FREEZE IT: Make meat loaf mixture as directed and divide into 4 portions. Flatten each portion and wrap in plastic wrap and then put all 4 portions in a freezer zippy bag, seal and freeze for up to 3 months. To use: Thaw in fridge for several hours; shape, top with ketchup and bake as directed above.