Wow! I can’t believe we are on Week #4 of the Stock Your Freezer Fridays Series! Every week my daughter says, “Geez, mom. It’s time for you to freezer cook again? It doesn’t seem like it’s been a week already!” The weeks are going by very fast. If you missed a week, you can find Week #1 here, Week #2 here and Week #3 here. How is your freezer cooking going? I am thrilled to have some “back up” meals stocked in my kitchen. I have to admit that my family has eaten some muffins and some chili that were made during the last few week’s of my freezer cooking. I guess I don’t have to wait until the Series is over to start using some of the meals. Because my daughter and I were feeling a little under the weather this week with colds, having a few things I could just grab quickly for everyone else helped me out a lot. This week I included Chicken Noodle Soup to the recipe list because you never know when you might need it:) Have a wonderful weekend!
The Recipes For This Week Are:
Ingredients
- 18 eggs
- 1/4 cup butter
- 5 -6 onions
- 1/2 green pepper
- 1/4 cup milk
- 1/2 lb. sausage, browned and fat drained, or cooked bacon, copped ham, etc.
- 1/2 (26 oz.) bag frozen hash browns-shredded potatoes
- 2 cups Sharp Cheddar Cheese
- salt & pepper to season
- 20 flour tortillas
- 2 - 2 1/2 lbs. ground beef
- 8 cloves garlic
- 2 (28 oz.) cans crushed tomatoes
- 6 bay leaves
- 2 Tbsp. soy sauce
- 2 cups elbow macaroni, uncooked
- 19 cups water
- 1/4 cup brown sugar
- 1 Rotisserie Chicken
- 1 bunch celery, with leaves
- 1 good handful fresh parsley
- 2 tsp. sea salt
- 5 large carrots
- 1 Tbsp. Olive Oil
- 4-5 cups cooked ribbon noodles or soup noodle of your choice
- paper towels
- gallon sized freezer bags
- freezer friendly covered casserole dish or container
*Linking up at Six Sisters’ Stuff
