Meet The Freezer Friendz!

Freezer Friendz was started in March 2008,
by friends who were looking for a way to simplify dinnertime in their homes.

The "Friendz" currently include Amy, Beth, Jackie, Jake, Jen, and Wendy. We meet once a month with our co-op to trade prepared freezer dinners with each other. Each of the Friendz make the same dinner 6 times, then trade - yielding each of us 6 different dinners for the month, even though we each only cooked one recipe!

Check out the comments with each recipe to see what the Freezer Friendz and others thought about the meals.

We invite you to leave your comments after you try a recipe, as well. You can even rate our recipes! We'd love to know what you think!

Tuesday, December 16, 2014

Re-run: Sante Fe Soup by Jen

Please comment here:
1 ½ lbs. Ground chuck, beef or turkey
1 can whole kernel corn
1 can black beans
1 can pinto beans
1 can red beans
1 can kidney beans
1 can petite diced tomatoes
1 can Rotel’s chilies & tomatoes
1 pkg. Of Hidden Valley Ranch dressing Mix
1 pkg. of Taco seasoning mix
Brown meat, drain as needed, place in crock pot add dry pkg. mixes; add each can – including juice. Cook on low overnight or on high for 6 hours.

Serving Day:
Freezer Friends – Thaw soup, stir, heat and enjoy!
Optional: Serve with sour cream, shredded cheese, taco chips or cornbread.

Creamy Chicken and Noodles by Beth

2-3 cups cooked chicken, cubed
3 c. chicken broth
6 oz. tomato paste
5 oz. frozen spinach, thawed and squeezed dry
4 c. dry egg noodles
14 oz. jar Alfredo sauce
In gallon size bag, combine chicken, broth, tomato paste, and spinach (don't even worry about mixing together).  Lay flat in freezer.
Day of Serving:
Thaw completely.  Pour contents of bag into large stockpot.  Place over med-high heat; bring to boil.  Add noodles and boil 10-12 minutes, stirring occasionally.  Add Alfredo sauce and heat until hot.  Serve and enjoy!

Sunday, December 14, 2014

Crockpot Orange Ginger Chicken

  • 2 pounds boneless, skinless chicken breasts, fat trimmed
  • The juice from two oranges (about 2/3 cup or more)
  • 2-inch of fresh ginger root, peeled and minced (about 6 tablespoons)
  • 3-4 tablespoons honey
  • 1-2 tablespoons coconut oil
  • 1 teaspoon crushed red pepper flakes 

     Assembly: Mix all the ingredients into your crockpot. 

Serving Day: 

Once all ingredients are in the crockpot simply set it on high for 3 hours or low for 6. Let the flavors infuse together and serve with your favorite rice and vegetables. Stir fry vegetables on the side are an excellent choice of color and nutrients. 

Compliments of

Beefy Burritos by Jackie

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

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 tortilla in thirds and place in a greased aluminum foil baking dish seam side down. (I had to use 2 aluminum pans to fit all 8 burritos.  Place 4 in each pan.)
Cover all burritos with remaining enchilada sauce (about 2 tsp. per burrito) and top with shredded cheese.

Cover with plastic wrap and aluminum foil.  Freeze.

Serving Day:
Thaw completely. Uncover. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Monday, November 17, 2014

Chicken Fiesta Soup by Amy (adapted from Once-a-Month Meals)


  • 3 cups chicken, cooked and shredded
  • 15.25 ounces canned corn - drained
  • 2 cups of enchilada sauce ( mild or medium)
  • 8 ounces chopped green chiles
  • 14.5 ounces canned diced tomatoes, don't drain
  • 14.5 ounces chicken broth 
  • 1 cup sweet onion, chopped
  • 1 teaspoon ground cumin 
  • 1 teaspoon chili powder 
  • 1 teaspoon black pepper
  • Additional desired toppings such as corn chips, sour cream and shredded cheese.  


Combine all ingredients and place in a slow cooker.  Cover and cook on low for 6-8 hours.  Serve with corn chips, sour cream and shredded cheese (if desired).

Freezing Directions:

Place chicken in a gallon size freezer bag.  Combine remaining ingredients and place in freezer bag. Ensure bag is evenly mixed.  Remove as much air as possible, label & seal.  

Serving Day:  
Thaw. Place in a slow cooker.  Cover and cook on low for 6-8 hours.  Serve with corn chips, sour cream and shredded  cheese (if desired).  

Sunday, November 16, 2014

Rerun: Chicken Lasagna Roll-ups by Jen

Please leave your comments on the original post:

Makes:6-9 servings

6-9 lasagna noodles, uncooked
12oz. Canned Chicken
1 cup Ricotta Cheese or Cottage Cheese
1/4 cup Grated Parmesan Cheese
1 egg, lightly beaten
1/2 tsp. Italian seasoning
1 t. minced garlic (optional)
2 cups spaghetti sauce
1 cup Shredded Mozzarella Cheese

Preheat oven to 375°F. Cook noodles as directed on package. Rinse with cold water; drain well
MIX chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.

Bake 30 minutes or until heated through.

Serving Day:
Thaw, Preheat to 375 and Bake for 30 mins or until heated through.

Cottage Pie by Beth

inspired from:  Zippy Shepherds Pie on All Recipes

2 lbs. potatoes, peeled and cubed
1 lb. ground beef
1 medium onion, chopped
1 tsp. fresh, minced garlic
1 1/2 c. beef broth
1 1/2 Tbsp. cornstarch
1/4 c. ketchup
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. Worcestershire sauce
1 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper
14 oz. can diced tomatoes, drained
14 oz. can corn, drained
16 oz. package frozen peas and carrots
1/2 c. milk
2 T. butter
1 c. shredded sharp cheddar cheese

Put potatoes in large pot and cover with water; bring to boil.  Cook until potatoes are tender.  While potatoes are cooking, brown beef, onion, and garlic in large skillet until beef is no longer pink.  Drain and return to skillet.  In small bowl, whisk cornstarch with a little of the broth until cornstarch dissolves; pour into skillet with beef.  Add remaining broth, ketchup, soy sauce, Worcestershire sauce, curry, salt and pepper.  Bring to boil, stirring constantly, and boil for 2 min.  Remove from heat and add tomatoes, corn, and frozen peas/carrots.  Pour into 9x13 pan, set aside.  Drain potatoes and return to pot.  Add milk and butter and whip until smooth (add more or less milk according to your liking of consistency for mashed potatoes).  Spoon potatoes over beef mixture.  Top with cheese.  Cover and freeze.

Serving Day:
Thaw in fridge (this is very thick and will take probably a couple days to thaw).  Bake, uncovered, at 350 for about an hour, or until casserole is heated through.  If cheese starts to brown before center is hot, loosely cover with tented foil.  Let sit for 15 min. before serving.

Wok Charred Beef with Noodles by Jake

  • 1 lb sirloin tips
  • 1-1.5 cup of onions
  • 1.5 tablespoons canola oil
  • 1 cup red cabbage
  • 1 cup carrots  (you can substitute to the vegetables of your choice)
  •  2 garlic cloves
  •  1 tbs rice vinegar
  •  3 tablespoons of soy sauce
  •  Knob of fresh ginger
  •  Noodles of choice (6-8 oz)  (Ramen, rice noodles, udon, chow mein)

Combine 2 finely minced garlic cloves, 1 tbs rice vinegar, 3 tbs of soy sauce, 1 tbs of canola oil, 2 tsp grated ginger, into a bowl. Slice the beef tips very thin and pour half of the marinade over the beef. Sit it aside and cook the noodles.

Follow the instructions to whatever noodles you pick but usually Asian noodles cook in under 6 minutes. Once your noodles are finished, rinse them with cold water and set aside.

Turn your stove top burner on high and pour ½ tbs of oil into the pan. Once it is hot, carefully put the marinated meat in the wok/skillet and sear it for one minute. After the meat is cooked pour it in a bowl and set aside. Saute’ the onions, carrots, red cabbage or whatever vegetables you pick for 30 seconds and then add the meat back in. Pour the rest of the marinade over the meat and put the noodles in the wok/skillet to warm up.

Serving Day:
Take out the noodles and place in a boiling pot of water for 2 minutes. Drain the water and set the noodles aside. Pull the vegetables out of the bag and turn your stove top burner to high. Put 1/2 to 1 tbs of oil into the wok/skillet. Once it is heated up sauté the vegetables for 30-45 secs. Add the beef in and sauté it for 30 sec - 1 minute. Add the noodles and turn off the heat.

Serve and enjoy!

Saturday, November 15, 2014

Balsamic Grilled Chicken with Roasted Red Peppers by Jackie

6 boneless, skinless chicken breasts
1/4 c. balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
6 fresh basil leaves
6 roasted red pepper pieces
6 slices of fresh mozzarella
1/8 c. Balsamic Reduction (homemade or bottled)

Trim chicken and place in gallon size Ziploc freezer bag with vinegar, olive oil and garlic.  Zip closed and mix around until all chicken pieces are coated.  Flash freeze basil leaves and roasted red peppers.  Place peppers in a Ziploc snack bag.  Place basil in a Ziploc snack bag.  Place mozzarella in a snack size Ziploc bag.  Place Balsamic Reduction in a snack size Ziploc bag.  Place all 5 bags together in one 2 gallon size freezer bag. 

Serving Day:
Thaw all bags completely.  Grill chicken.  You can bake in the oven on 350 for 20-30 minute, if the weather isn't suitable for grilling.  When chicken is cooked through, top with one basil leaf, a slice of mozzarella and a red pepper piece. Heat until cheese is melted.  Drizzle with balsamic reduction.  Enjoy!

You can choose to use a store bought reduction or make your own. 
I like this kind.  It's around $5 per bottle, but I used one bottle for 9 meals. 



Sunday, October 26, 2014

Niven Chili by Jake

½ lb bacon
1 onion chopped
2 cloves garlic, minced
1 lb ground beef
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2-3 tablespoons chili powder
1 tablespoon cumin
1 tsp garlic salt
1 tsp oregano
1 tsp black pepper
½ tbs brown sugar
1 teaspoon salt
2 cans beans (I use several different kinds, pinto, black, kidney rinsed)
add 1 can of water
1.    Turn stove top on med-med high.
2.    Put bacon in the pot to start to cook, once browned add minced onions until translucent. Add garlic once onions are soft.
     a.    Mix in the spices (chili powder, cumin, oregano, garlic salt)
                    i.    Throw in brown sugar and allow all of the spices to cook in for about 1 min.
     b.    Put the tomatoes and tomato paste in. Let simmer.
                   i.    Add water until you like the consistency of the chili.
3.    In a skillet, brown the beef and drain the fat.
      a.    Pour into the chili
4.    Stir in the rinsed beans of your choice.
5.    Let simmer for on low for an hour or more.
6.    Cool completely. 
7.    Pour 12 cups of chili into one Ziploc freezer bag.  Lay flat and freeze. 
Serving Day:
Thaw completely.  Reheat and serve.



Monday, October 13, 2014

Chicken Margherita Pasta by Amy

(Adapted from Once a Month Cooking recipe which can be found here:

2-3 cups of cubed or shredded cook chicken
2 Tablespoons of olive oil
1 Tablespoon of balsamic vinegar
2 Tablespoons of dried basil
1 cup of grape tomatoes, sliced
16 oz. bag of penne pasta
1 cup of shredded mozzarella cheese

1.  Toss first five ingredients and put chicken mixture in freezer bag - freeze.

Serving Day:
1.  Thaw bag of "chicken" mixture.
2.  Cook pasta. (Friendz: Our pasta came al dente, so no need to cook.)
3.  Toss chicken mixture, pasta, and cheese.
4.  Place in casserole dish, cover and bake at 350 degrees for 20 minutes.

Friday, October 10, 2014

Macaroni & Cheese by Beth

16 oz. shell macaroni, cooked and drained
1/2 c. butter
1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
5 c. milk
16 oz. Velveeta cheese, cubed

Make sauce while macaroni is cooking.  Melt butter in large saucepan.  Combine flour and seasonings in separate bowl.  Add to melted butter (over medium/high heat) and whisk until smooth and bubbly.  Gradually add milk, whisking constantly.  While stirring, add cheese-one cube at a time.  Continue to stir until cheese is melted and sauce is thickened, remove from heat.  Dump cooked and drained macaroni in greased 9x13 pan.  Pour sauce on top.  Sprinkle with paprika.  Cool, cover, and freeze.
Serving Day:
Thaw completely in fridge.  Bake at 375 for approximately 40-45 minutes or until browned and bubbly.  Enjoy!

Bacon Cheeseburger Meat Loaf By Jen

For complete recipe, visit:   (5 star rating)

Serving Day:
Thaw completely.  Bake uncovered for 1-1 1/4 hours or until meat temperature is 160 degrees.  Cool for 10 minutes.  Cut into slices.  Serve with your favorite burger toppings: mayo, relish, ketchup, mustard, etc.  Enjoy!

    Thursday, October 9, 2014

    Tuscan Style Chicken by Jackie

    *adapted from original recipe by Once A Month Mom

  • 1/3 cup Hellmann’s Real Mayonnaise
  • 3 Tbsp. diced roasted red peppers
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried parsley
  • pinch crushed red pepper flakes
  • 6 boneless, skinless chicken breast halves

  • Assembly:
    Trim all fat from chicken breasts.  Flatten chicken breasts to 1/4" thickness.

    You can do this two different ways:  1.  Lay a large piece of Glad Press 'n Seal on the counter.    Place 4 breasts on top.  Cover with another piece of Press 'n Seal.  Seal well around the edges.  2.  Place 3 breasts into a Ziploc freezer bag.  Seal. 

    Pound meat with a meat tenderizer.  (I'm sure you can tell - Mine is over 20 years old!)  Move chicken to a tray lined with waxed paper or plastic wrap.  I ran out, so I had to use foil.  Foil works, is not ideal for later steps, as the chicken sometimes freezes to the foil.

    Mix remaining ingredients in a bowl. Spread evenly on top of all 6 chicken breasts. 
    Place tray in the freezer and flash freeze the chicken.  This means, leave chicken in freezer until each piece is individually frozen.  This usually takes 3-4 hours.  Place frozen chicken breasts in a gallon size Ziploc freezer bag.  Label and freeze.
    Serving Day:
    Option 1:  Take out the number of chicken breasts that you would like to cook.  Place them in a baking dish.  If any of the topping is stuck to bag, try to add it to the top of the chicken breasts.  Thaw completely.  Bake at 425 for 20-25 minutes or until cooked through.
    Option 2:  Cook from frozen.  Bake on 425 for 45 minutes, or until internal temperature reaches 165-170 degrees.  

    Monday, September 15, 2014

    Rerun: Beef and Noodles by Jackie

    Please leave comments on original post:

    2 lb. beef stew meat
    2 cans cream of mushroom soup
    1 can tomato soup
    1 bag egg noodles

    In large bowl, mix the cans of soup together.  Add meat and mix until well coated.  Place gallon-size freezer Ziploc bag in large can.  Pour into bag. 
    Freeze for 2 hours in can. (If you freeze longer than this, the bag may become stuck in the can.  If this happens, it can be removed by running can under hot water.)
      Remove from can and freeze solid. 

    Serving Day:
    Remove contents from bag.  May need to use hot water to help release bag.  Place in slow cooker.  Cook on low for 10-12 hours.  If you prefer, you can thaw completely and then cook on low for 8-10 hours.  Serve over hot, cooked egg noodles.

    Monday, August 18, 2014

    Tangy Pineapple Chicken by Jen (Re-Run)

    Please post comments here:

    Serving Day: Thaw.  Pour bag of chicken with pineapple chunks in 9x13 pan.   Cover and bake at 350 for 30-40 mins.

    Wednesday, July 30, 2014

    Aunt Tina's Fiesta Chicken by Jackie

    4-6 chicken breasts
    1 can cream of chicken soup
    1 can of water (use empty soup can)
    1 jar salsa
    16 oz. frozen corn or small can of corn
    1/2 pkg. taco seasoning
    1 1/2 cups parboiled rice, cooked

    Mix all ingredients, except rice, in a gallon size Ziploc freezer bag.  Lay flat to freeze.  Place rice in quart size Ziploc freezer bag.  Lay flat to freeze.

    Serving Day
    Thaw completely.  Place all ingredients, except rice in slow cooker.  Cook 6 hours on low or 2-3 hours on high.  Cook rice.  Serve over rice.

    Directions for cooking rice on stove top: Pour contents of rice bag into pan with 3 1/3c. water. Add butter and salt if desired. Stir and bring to a boil. Lower heat to simmer. Cover and simmer 20 minutes or until all water is absorbed. Remove from heat and stand for 5 minutes.

    Directions for cooking rice in microwave: Pour contents of rice bag into microwave safe container with 3 1/3c. water. Add butter and salt if desired. Stir and cover. Cook on MEDIUM (50%) power for 20-25 minutes. Remove from microwave and let stand for 5 minutes. 

    Saturday, July 26, 2014

    Crock Pot Chicken Fajitas by Amy

    1 pound boneless, skinless chicken breasts, cut into strips
    1 (15 ounce) can diced tomatoes
    1 (4 ounce) can diced green chilies
    1 medium onion, sliced
    1 large bell pepper, seeded and sliced
    2 Tablespoon vegetable oil
    2 teaspoons chili powder
    2 teaspoons cumin
    1/2 teaspoon garlic powder
    1/2 teaspoon dried oregano
    1/4 teaspoon salt
    12 flour tortillas, warmed to serve
    1. Place chicken, tomatoes and chilies in gallon size ziploc bag. 
    2. Place veggies in quart size ziploc bag. 
    3. Place spices in snack size bag. 
    4. Put three bags in a gallon size ziploc bag and freeze. 
    Serving Day Directions:
    1. Completely thaw the three bags
    2. Spray slow cooker with non-stick cooking spray. 
    3. Place all ingredients in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours or high for 2 hours.
    4. Serve with tortillas, shredded cheese, pico de gallo, and guacamole.

    Thursday, July 17, 2014

    Tuna Melt Patties from Wendy

    *Recipe adapted from Cool Kitchen Cooking by Pampered Chef

    2 cans (6oz. ea.) water-packed white tuna, drained
    1/3 c. finely chopped celery
    1/4 c. green onions with tops, sliced
    1/4 c. unseasoned dry bread crumbs
    2 T. light mayonnaise
    2 T. sweet pickle relish, drained
    1 egg white
    1 tsp. prepared mustard
    4 English muffins, split
    4 slices (3/4 oz. ea.) reduced-fat American cheese
    Additional mayo and mustard (optional)

    Flake drained tuna.  Add celery, onions, bread crumbs, relish, egg white and mustard to tuna.  Mix well.  Form into 4 round patties, 1/2" thick.  Place in gallon-size Ziploc freezer bags.  Freeze flat.

    Serving Day
    Thaw completely.  Heat griddle.  Place muffins cut side down on pan and toast 1-2 minutes.  Remove from pan.  Set aside.  Lightly spray patties with vegetable oil.  Cook patties over medium heat for 6 minutes, carefully turning after 3 minutes.  Top with cheese.  Continue cooking 1-2 minutes, or until cheese is melted.  Spread muffins with additional mayo or mustard, if desired.  Top with lettuce and tomato and tuna patty.