Meet The Freezer Friendz!

Looking for a way to simplify dinnertime in your home?
You've come to the right place!
Our freezer cooking recipes are sure to take the headache out of evening meal prep.
We invite you to leave comments after you try a recipe, as well.
We'd love to know what you think!

Saturday, January 16, 2016

Beef Pitas with Yogurt Sauce

Recipe adapted from the Taste of Home-Busy Family Favorites


Ingredients: PITAS
2 tsp. Dried Oregano
1 tsp. Dried Rosemary
1 tsp. Salt
1/2 tsp. Pepper
2 lbs. Beef Top Sirloin Steak, cut into thin strips
1 large Sweet Onion, sliced
8 tsp. Olive oil
8 Pita Breads


Ingredients:  SAUCE
2 cups (16 ounces) Whole Plain Yogurt
1/4 cup dried parsley
1 garlic clove, minced
1/4 tsp Salt


Assembly:
For Pita's, place all ingredients in a gallon size ziplock freezer bag and shake to mix.  Let air out of bag and place in freezer.


For Sauce, place all ingredients in a bowl to mix.  Pour into Quart size ziplock freezer bag, and place in freezer.


Serving Day:
Thaw all bags.  Place meat mixture in a nonstick skillet and cook on medium low, until beef is no longer pink. 


Serve beef mixture on warmed pita's with yogurt sauce.  You may also add lettuce and tomato, optional.  Leftover Sauce may be used to dip with pita chips.


Yield:  8 servings.

Balsamic Chicken by: Jen

Ingredients:
  • 1 teaspoon sea salt 
  • 1 teaspoon pepper 
  • 28 oz diced tomatoes 
  • 4 garlic cloves, minced 
  • 2 Tablespoon extra virgin olive oil 
  • 3/4 cup balsamic vinegar 
  • 6 boneless, skinless chicken breasts

Assembly:Combine all ingredients together in a ziploc bag.  Freezer ready. 


Serving Day:Slightly thaw chicken and place in crockpot low 4-6 hours. 

Wednesday, January 13, 2016

Chicken Pot Pie by Jackie

 Ingredients:

1 pkg. refrigerated pie crust
1 can cream of chicken soup
1 can cream of potato soup
1 (16 oz.) bag frozen, mixed vegetables
2 cups cooked chicken, shredded
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup chicken broth



Assembly: 

Place one pie crust in the bottom of a half size steam table pan or glass pie plate.  Mix remaining ingredients in large mixing bowl.  Top with other pie crust.  Use sharp knife to make slits or a design on top of crust.  This is important for venting the pie. Cover with lid.  Label and freeze.

Serving Day:
Option 1 - Cook from frozen:  Preheat oven to 425.  Bake covered for 1 hour.  Uncover.  Bake another hour or until crust is golden brown and inside is bubbly.

Option 2 - Thaw first. Bake uncovered for 35-40 minutes at 425. 

**Both methods: If edges start to brown early, cover them until inside is cooked through. 

Saturday, January 9, 2016

Spaghetti and Meatballs by Beth

adapted from http://www.kraftrecipes.com/recipes/the-best-meatballs-114119.aspx

Ingredients:
2 lb. ground beef
1 pkg. (6 oz) stuffing mix for chicken
1 c. water
2 eggs
16 oz. spaghetti noodles
Jar of spaghetti sauce
Assembly:
Heat oven to 400.  In large bowl, mix beef, stuffing, water, and eggs with hands.  Using large scoop (about 1/4 c.), shape into balls.  This will yield about 28-34 meatballs.  Each time I got a different amount.  Place meatballs on greased 15x10x1 pan (line with greased foil for less clean up). 


Bake for 18-20 min. or until done (160 deg).   Cool completely and place in gallon size freezer bag.  I gave each friend 24 meatballs (serving size is 4 meatballs).  Place in freezer. 
Serving Day:
Thaw meatballs in fridge.  Cook noodles per box instructions.  In large saucepan, place sauce and meatballs.  Heat up until hot.  You could probably place frozen meatballs in with the sauce.  It would just take longer to heat up.

Saturday, December 12, 2015

Chicago Style Italian Shredded Beef Sandwiches by Jackie

*This is my variation of CHICAGO STYLE ITALIAN BEEF SANDWICHES from COOKS.COM
Servings: 12
Ingredients:
3 cloves garlic, minced
1 tsp. salt
1/4 tsp. freshly ground pepper
1 (4 lb.) beef bottom round roast
1 tbsp. instant beef bouillon granules
1 tsp. dried Italian seasoning
1/2 tsp. dried oregano leaves
1/2 tsp. crushed red pepper
1/4 c. water
green pepper slices, cooked (optional)
12 (6" each) crusty Italian or French hoagie buns, split
12 slices provolone cheese

Assembly:
Combine garlic, salt and pepper; rub evenly over roast. Place roast in slow cooker. Combine bouillon granules, Italian seasoning, oregano and red pepper & water in bowl. Pour over meat. Cook on low 10-12 hours until meat is easily shredded with fork. Cool meat. Place half of the meat and juice in each of 2 Ziploc freezer bags. Place 6 buns in each of 2 gallon Ziploc freezer bags. Place 6 slices of cheese in each of 2 pint size Ziploc freezer bags. If desired, place a meat, bun and cheese bag in a 2 gallon Ziploc bag to keep the meal organized.

Serving Day:

Thaw meat, buns & cheese. Heat meat just until warm in microwave. Spread melted butter on rolls. Toast them in oven on broil. Put meat on roll. Add cooked green peppers if desired. Place cheese on top. Place in oven until cheese is melted.

Tuesday, November 17, 2015

Sun-dried Tomato/Pesto Chicken & Pasta by Jen

Ingredients:
3 lb chicken (frozen)
2 jars of Alfredo sauce
1 small jar of sun-dried tomato & pesto
Box of Pasta of choice.  


Assembly:
Place chicken in large Ziploc bag and cover with sauces.

Serving Day:
Place bag of chicken with sauces in the bottom of the slow cooker.  Sprinkle with salt and pepper.
Cook high for 4-6 hours or low for 6-8 hours.

Meanwhile cook pasta as directed on package.  Serve chicken over hot pasta with sauce.

Sunday, November 8, 2015

Chicken Tortilla Soup by Wendy

Ingredients:
22 oz. frozen Cubed Chicken Breast Dices
1 onion or 1/2 tsp. Onion Powder
2 garlic cloves, pressed
1/2 tsp. Chili Powder
1/2 tsp. Ground Cumin
6 Chicken boullion cubes
28 oz. diced tomatoes, undrained
7 oz. chopped green chilies, undrained
8 tsp fresh cilantro, snipped
1 cup shredded cheddar cheese
Tortilla Chips
6 cups water, (To be added when ready to cook.)


Assembly:
In a gallon size freezer bag pour chicken pieces, onions, garlic, chili powder, cumin, boullion cubes and green chilies. In a snack size bag place snipped cilantro.  In a sandwhich bag pour 1 cup of cheddar cheese. Pack all of the bags into another gallon size bag.


Serving Day:
Pour chicken mixture into an 8 qt. pan.  Add 6 cups water.  Heat on medium high until boiling.  Reduce heat and simmer 10 minutes.  This may also be cooked from frozen and/or in a crockpot.  Serve by placing tortilla chips in the bottom of your bowl.  Ladel soup over the top.  Place cheese on the top and sprinkle with cilantro if desired.  You may also add sour cream if you like, we didn't think it needed it.


Yield:  8 servings

Saturday, November 7, 2015

Taco Soup by Jackie

Ingredients:
1lb. ground beef (browned with minced onion and drained)
1 pkg. taco seasoning (or 3Tblsp. Homemade Taco seasoning)
1 (16oz.) can tomato sauce
1 can corn, drained
1 can kidney beans, drained
2 cans diced tomatoes, undrained
2 empty diced tomato cans of water

Tortilla Chips, crushed
Shredded cheddar cheese

Assembly:Add taco seasoning to browned meat. Pour all ingredients in gallon size Ziploc bag.  Lay flat to freeze.

Serving Day:Thaw. Place in large pot. Simmer until warm. Top with shredded cheddar cheese and crushed tortilla chips.

**I used the homemade taco seasoning found at this link:  http://freezerfriendz.blogspot.com/2015/05/jackies-homemade-taco-seasoning.html 

Southwestern Goulash by Wendy

This recipe is from Taste of Home - Busy family Favorites Cookbook, by Vikki Rebholz of West Chester, Ohio.

Ingredients:
1 cup uncooked elbow macaroni
1 pound ground beef
1 medium onion, chopped
1 can (28oz) diced tomatoes, undrained
2/3 cup frozen corn
1 can (8oz) tomato sauce
1 can (4 oz) chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 cup minced fresh cilantro


Assembly:
Measure macaroni and place in sandwhich size ziplock bag.
In a pan on medium heat, cook beef and onion until meat is no loger pink; drain. 
In a gallon size ziplock bag, place tomatoes, corn, tomato sauce, chillies, cumin, pepper, salt and cooled meat. 
Mince fresh cilantro and place in snack size ziplock bag.
Place all bags in another ziplock bag together and place in freezer.

Serving Day:
Thaw.  Cook macaroni. Meanwhile, heat meat mixture bag, bring to a boil and simmer uncovered until heated through. Drain macaroni, add to meat mixture.  Stir in cilantro and heat through. Serve.

Yield:  6 servings.

Slow Cooker Roast Chicken by Wendy

This recipe is from www.chewoutloud.com

Ingredients:
1 Large Onion, chopped
1 large (5-6 lbs.) Roasting Chicken
4 tsp. table salt
2 tsp. smoked paprika
1 1/2 tsp. garlic powder
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/4 tsp. black pepper
1 Slow Cooker Roasting Bag Liner


Assembly:
Place chopped onion on the bottom of the slow cooker bag.  Remove giblets from chicken and towel dry it very well, both inside and out.  Using your fingers, gently pry the skin away from the chicken all around so you'll be able to season chicken underneath skin.  I made slits in 6 different slots, 2 on top and 1 on the bottom to do this.


In a small bowl, combine all the spices, from salt to pepper.  Mix well.  Use your hands to evenly spread two thirds of the spice mixture onto chicken, underneath the skin.  Be sure to include all areas of chicken (legs, back, thighs, etc).  Use remaining spice mixture to spread on top of the skin.  Place seasoned chicken on top of the chopped onion in the cooking bag.  Close and keep chilled overnight if serving the next day.  I froze mine by putting the cooking bag inside of a Ziploc bag.


Serving Day:
Thaw in your fridge for 2 days. Place bag with chicken in slow cooker.  Cook on Low 5-6 hours. Keep on warm until ready to serve.

I wanted to try to cook this from frozen on High for 5-6 hours. Let me know how it was.

Serves: 4-6
This dish is delicious over fluffy rice or potatoes.

Wednesday, November 4, 2015

Mom's Meatloaf by Beth

Ingredients:
2 lbs. ground beef
1-10.5 oz. can condensed tomato soup, divided
1/4 c. chopped onion
2 eggs, slightly beaten
1/2 tsp. salt
1/8 tsp. pepper
1/2 sleeve Ritz crackers, crushed

Assembly:
Mix ingredients (only mix 1/2 can of soup) together and shape firmly into loaf.  Place into foil loaf pan.  Cover with foil and freeze.  Place remaining 1/2 can soup in small plastic bag and freeze.

Serving Day:
Thaw completely in fridge.  Remove foil, pour 1/4 c. water around the edges of the loaf.  Bake at 350, uncovered, for 1 hr and 15 min.  Blend tomato soup in bag with 1/4 c. water and 2-3 Tbsp of drippings from meatloaf.  Heat in small saucepan and pour over meatloaf. 

Friday, October 23, 2015

Crockpot BBQ Chicken by Jackie


Recipe adapted from http://www.familyfreshmeals.com/2014/06/best-crockpot-bbq-chicken.html#_a5y_p=2090194

Ingredients:
2.5 lbs. boneless, skinless chicken breasts
1 cup Sweet Baby Rays BBQ sauce
¼ cup Kraft Roasted Red Pepper Italian dressing
¼ cup brown sugar
1 tbsp. Worcestershire sauce
sea salt to taste
 
 
 
 
 

Thursday, October 15, 2015

BBQ Spareribs by Beth

Ingredients:
8-10 lbs. pork spareribs
seasoned salt
garlic powder
12 oz. Coke
1/2 c. brown sugar
1 c. ketchup
1 c. BBQ sauce
1 t. ginger
1 t. liquid smoke

Assembly:
Sprinkle both sides of ribs with seasoned salt and garlic powder (like a rub).  Place ribs in large stockpot with enough water to cover (cut to fit, if needed).  Over medium-high heat bring the water to boil and cook for 1 hour.  Remove from water and allow to cool.  Wrap ribs tightly in heavy duty aluminum foil.  Place in 2 gal size plastic bag.  In qt. size freezer bag, add the remaining ingredients.  Seal and squish around contents to mix them well.  Lay BBQ sauce bag inside larger plastic bag with ribs.  Freeze.

Serving Day:
Thaw ribs and sauce.  Preheat oven to 350.  Place foil packet of ribs on large baking sheet with sides (I used my jelly-roll size stone).  Open up foil and pour thawed sauce over the ribs; reseal.  Bake for 30 min.  Open up foil; spoon sauce over the ribs; return to oven uncovered for another 30 min.  If desired, remove several times in that last 30 min to baste the ribs with the sauce.  There will probably be leftovers.  I spent the time to take the meat off the bone and had pulled BBQ pork another night!

Wednesday, October 14, 2015

Italian Meatball Subs by Jen

Ingredients
32 oz. frozen meatballs
1 jar marinara sauce
6 -8 deli hoagie buns
6 - 8 slices provolone cheese

Assembly 
Pour meatballs and sauce into gallon-size Ziploc freezer bag.  Freeze upright for easy placement of frozen food into crockpot.  Place cheese in quart-size Ziploc freezer bag. Freeze flat.

Serving Day
Thaw meatball bag enough to release into slow cooker.  Running under warm water for a few minutes does the trick.  Cook on low for 4 hours.  Toast buns in oven.  Place 4 meatballs and a small amount of sauce on each bun.  Top with a slice of cheese.  Broil 1-2 minutes until cheese melts.  Enjoy!


Tuesday, September 15, 2015

White Chicken Chili by Jake

Ingredients:
3-4 Chicken Breast
1.5-2 tsp chili powder
1.5 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 can of chicken broth
4.5 ounce can of chopped green chilies
1 can of drained corn  (I prefer white corn)
2 cans of Northern beans drained
2 tbs butter
2 tbs flour
1 cup milk
1/2 cup sour cream
1 tsp Better than Bouillon chicken base
1/2 tsp seasoning salt

Assembly:
Put chicken and spices in the crock pot. Add chicken broth, corn and beans. In a small sauce pan melt butter on medium heat and whisk in the flour, allowing it to bubble and brown a little bit. Gradually whisk in the milk and chicken base. Let the sauce thicken for about 2-3 minutes and add to the crockpot. Add sour cream and let mix it all together.

Serving Day:
Cook on low 6-8 hours and then serve and enjoy! 

Monday, September 14, 2015

Stromboli by Jen

*adapted from kraftfoods.com

Ingredients:
1 1/2 can (13.8 oz.) refrigerated pizza crust
1/2 cup Grated Parmesan Cheese
12 Mozzarella Cheese Slices
1/2 cup chopped red peppers

20 slices Oven Roasted Turkey Breast
20 slices Smoked Ham

Assembly: 
Heat oven to 425°F.  Unroll pizza crust on baking sheet sprayed with cooking spray. Pat out dough to 15x10-inch rectangle; sprinkle with Parmesan cheese. Layer remaining ingredients lengthwise down center of dough.  Fold dough in half over filling; pinch edges together tightly to seal. Cut small slits in top of dough to vent. 

Serving Day:

Thaw, Bake 15 to 18 min. or until golden brown. Cool slightly before cutting to serve.
  

Saturday, September 12, 2015

Beefy Burritos by Jackie

Ingredients:
1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 large whole wheat tortillas
1 c. shredded cheddar cheese


Assembly:
Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef.  Spread 1 Tbsp. of enchilada sauce on each tortilla.
 Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla. Fold in thirds.  Place in 2 - gallon size Ziploc freezer bag.  Place 1/4 cup enchilada sauce in snack size Ziploc bag.  Place 1 cup of cheese in snack size Ziploc bag. Place both sauce and cheese bags into the burrito bag.  Lay flat to freeze.

Serving Day:
Thaw completely. Grease large baking dish.  Place burritos seam side down in baking dish.  Cover all burritos with remaining enchilada sauce (about 2 tsp. per burrito) and top with shredded cheese. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Creamy Pot Roast for the Crock Pot by Amy

Ingredients:
3 pound roast
1 can of cream of mushroom soup
1 package of dry onion soup mix
1 can of Coke
Kosher salt and pepper to taste

Assembly:
1.  Place roast in gallon size Ziploc bag.
2.  Sprinkle roars with Kosher salt and pepper.
3.  Pour onion soup mix, cream of mushroom soup and Coke over roast.
4.  Freeze.

Serving Day:
1.  Thaw completely.
2.  Place contents of the bag on a crock pot.
3.  Cook on low for 8 hours occasionally spoon sauce over roast.