Welcome to Week #5 of the Stock Your Freezer Fridays Series! The weeks are flying by and I can’t believe October is almost over! The stores are already full of holiday items and the hustle and bustle of the season is right around the corner. The weather is getting cooler and I have been making soup at least once a week. Do you have a favorite freezer friendly soup you would like to share? If so, feel free to leave a link to it in the comment section so others can give it a try this fall and winter:) If you are just joining us and would like to catch up on the the other weeks in our Stock your Freezer Fridays Series, you can find Week #1 here, Week #2 here, Week #3 here, and Week #4 here. Have a wonderful weekend and stay warm! Happy Freezer Cooking!
This Week’s Recipes are:
(1 ) 9 x 13 sized dish of Baked Spaghetti
(2) 9 inch baking dishes of Freezable Egg Breakfast Bake from Food.com
Ingredients
- 1 lb. spaghetti
- 1 Tbsp. extra virgin olive oil
- 1 lb. 80 % ground beef
- 1/2 tsp. salt
- 1/2 tsp. dried oregano
- 1/4 tsp. pepper
- 1 (26- 32 oz.) jar of your favorite spaghetti sauce
- 1 cup freshly grated Parmesan Cheese
- 2 cups freshly grated Mozzarella Cheese
- 1/2 Tbsp. dried parsley
- 4 1/2 cups seasoned croutons
- 2 1/2 cups cheddar cheese, shredded
- 1/2 cup onion, chopped
- 1/4 cup red bell pepper, minced
- 4 ounces green chilies, minced drained
- 9 eggs
- 3 cups milk
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 12 slices cooked bacon, crumbled
- 2 cups whole wheat flour
- 2 cups all purpose flour
- 2 cups old fashioned rolled oats
- 2 cups light brown sugar,firmly packed
- 4 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground allspice
- 1 cup raisins
- 1 cup golden raisins
- 4 eggs
- 2 cups buttermilk
- 2 tsp. vanilla extract
- 1 cup vegetable oil
- 2 cups shredded carrots, lightly packed
*Linking up at The Thriftiness Miss
