Recipe for today:

slice about 4 pounds of potatoes (I used red ones, buttery-colored flesh)
slice thinly one onion
put into crockpot, and pour over it one jar of classico classic alfredo sauce. Swish about a third of that jar with milk to get any stray sauce bits out, and add to the pot.
Brown up some strips of pork- I used boneless pork chops, three or four, seasoned with rosemary and paprika. Add the strips to the pot.
Add two cans of corn, with juice, to the pot

Cook on low for about 6 or 7 hours. This makes a scrumptious scalloped potato/pork/corn casserole, easy to reheat, easy to freeze, and easy on the budget. Lots of flavor, fairly low in sodium.