Welcome to Week #3 of the Stock Your Freezer Fridays Series! I hope you have been enjoying these first few weeks of fall! My freezer is starting to look pretty good:) I’ve even made a few extra things on top of the foods made for Freezer Fridays and it’s going to pay off! There are busy weeks ahead, and I’m excited to be a little more organized this year, starting with my meal planning and freezer cooking. If you are just joining us, you can catch up on the Series, by reading here for Week #1, and here for Week #2. The other day I was reading about a woman who has a freezer cooking party at her house every month with her friends. Each person is in charge of bringing certain ingredients and supplies and they drink wine, talk and prepare meals together. Everyone has a great time and goes home with a bunch of meals to stock their freezer with. Sounds like fun, right?! I think I might just have to give that a try! Happy freezer cooking and have a wonderful weekend:)
This week’s Freezer Fridays recipes are:
Simple Homemade Vegetable Stock (16 cups)
Crockpot Pasta Fagioli (2 meals worth)
Pumpkin Coffee Cake with Cinnamon Struesel recipe from Shugary Sweets (2 cakes)
*It’s hard to put these cakes in the freezer- they look and smell sooo good!*
Ingredients
- 1 bunch of celery + 2 stalks
- 2 lbs. carrots
- 3 large onions
- 5 cloves of garlic
- 1 handful of fresh parsley
- 1/2 Tbsp. black peppercorns
- 1-1 1/2 Tbsp. sea salt
- 2 bay leaves
- water to fill an 8 qt. stock pot
- 2 to 2 1/4 lbs. 90% lean ground beef
- 2 (28 ounce) cans crushed tomatoes
- 1 (16 ounce) can red kidney beans
- 1 (16 ounce) can great northern beans
- 1 (32 ounce) container beef stock
- 3 tsp. dried oregano
- 2 tsp. pepper
- 2 Tbsp. dried parsley
- 1 (20 ounce) jar of your favorite spaghetti sauce
- 8 oz. fusilli pasta, uncooked
- 1 Parmesan cheese rind if you have it
- 10 Tbsp. unsalted butter
- 1 3/4 cup granulated sugar
- 1 can (15 oz.) pure pumpkin
- 3 eggs
- 2 3/4 cup all purpose flour
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 2 Tbsp. cinnamon
- 1 tsp. ground ginger
- 1/2. tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 1/2 tsp. salt
- 1/4 cup light brown sugar
- 1 1/2 cup powdered sugar
- 3 Tbsp skim milk
- Gallon sized freezer friendly plastic bags and/or
- Quart sized Mason jars and/or
- freezer friendly containers
*Linking up at Diana Rambles
*linking up at Tumbleweed Contessa
Hey Shannon! Great recipes. I post a lot of freezer meal recipes on my Facebook page and blog as well. Looking forward to seeing more from you. XXOO Tastefully, Trish
Thanks Trisha! I can’t wait to check some of yours out! I love making meals ahead of time:)
I’m so glad to have found you through Diana Rambles link-up! I am trying to learn more about freezer cooking. Pinning this so I can come back and check out all the previous weeks freezer Fridays!
Candace recently posted…Back to Basics Recipes
Thanks Candace, I’m so happy you stopped over:) I hope you enjoy the series!