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!

Monday, January 16, 2017

Re-Run: French Dip by Jen

http://freezerfriendz.blogspot.com/2011/01/french-dip-by-jen.html

Friday, January 13, 2017

White Chicken Chili by Beth

Adapted from Taste of Home Feb/March 2001

Ingredients:
1 lb. chicken breast, cut into bite-size cubes
1 med. onion, chopped
1 T. oil
2 cans (15.5 oz) Bush's white chili beans (with mild chili sauce)
1 3/4 c. chicken stock
7 oz. can green chilies, chopped
1 1/2 t. garlic powder
1 t. salt
1 t. cumin
1 t. oregano
1/2 t. pepper
1/4 t. chili powder
1c. sour cream
1/2 c. whipping cream
 Assembly:
In large saucepan, sauté chicken and onion in oil until chicken is no longer pink.  Remove from heat and allow to cool slightly.  Meanwhile, in gallon size freezer bag, dump in the next 9 ingredients (beans though chili powder).  Add chicken and seal.  Gently squish bag to mix ingredients.  Freeze upright (with seal side up).  In quart size freezer bag, dump in sour cream and whipping cream.  Seal and squish bag to mix.  Also, freeze upright.
Serving Day:
Dump frozen soup base into crock-pot (you may need to run warm water on outside of bag to loosen easier from the bag).  Cook on low all day (8-10 hrs).  Place sour cream packet in the fridge while soup base is cooking all day.  If it's not thawed completely, microwave on a low setting just until thawed.  Add sour cream contents to soup.  Turn to high for about 10-15 min, or until heated through. 
**To NOT use a crock-pot:  Thaw both bags completely in the fridge.  Pour soup base into large stockpot.  Bring to boil; reduce heat and simmer, uncovered, for 30 min.  Remove from heat; stir in the sour cream mixture and serve immediately.

Wednesday, January 4, 2017

COPY CAT STOUFFER’S LASAGNA by Tiffany

  1. In a large pan over medium heat, combine ground beef, sausage, tomato sauce, Italian seasoning, nutmeg, red pepper flakes, and black pepper.
  2. Cook for 15 minutes.
  3. Set aside to cool.
  4. In a small bowl, stir together grated Parmesan and ricotta cheese.
  5. Pour 1/2 cup of sauce into the bottom of indicated number of pans.
  6. Top with enough lasagna noodles to cover the bottom.
  7. Layer meat sauce, ricotta cheese mixture, and then lasagna noodles ending with meat sauce on top.
  8. Cover top of lasagna with mozzarella cheese.
  9. Cover tightly with foil, label, and freeze.
  • Serving Day:
  • Bake at 375 covered for 45 minutes.
  • Uncover and bake another 10 minutes.

Friday, December 9, 2016

Rerun: Sante Fe Soup by Jen

http://freezerfriendz.blogspot.com/2014/12/rerun-sante-fe-soup-by-jen.html

Thursday, December 8, 2016

Fiesta Chicken Enchiladas by Beth

Ingredients:
1 rotisserie chicken, meat removed and shredded (I used 4 c. shredded chicken breast)
2 c. shredded cheddar cheese, divided
1 c. sour cream
1/2 small onion, chopped
1 tsp. salt
1/2 tsp. pepper
8 (8 inch) flour tortillas
12 oz. salsa
Assembly:
Combine chicken, 1 c. cheese, sour cream, onion, salt, and pepper in large bowl; mix well.  Divide chicken mixture up between tortillas (about 3/4 c.).  Roll up and place seam down in greased 9 x 13 casserole dish.  They will fit tightly.  Cover and freeze.
Serving Day:
Thaw in refrigerator.  Bake, covered, at 350 until heated through, about 45-60 min.  Uncover and sprinkle remaining 1 c. of cheese over the tortillas.  Return to oven, uncovered, until the cheese melts and edges of the tortillas begin to get crisp.

Sunday, November 13, 2016

Grilled Beef Fajitas

The original recipe is found in Taste of Home-Busy Family Favorites, by the Taste of Home Test Kitchen.
Ingredients:
1 sliced sweet red pepper
1 sliced onion
4 Tablespoons (1/4 cup) Olive oil
1 1/2 lbs boneless beef top round steak, cut into thin strips
2 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup spreadable chive and onion cream cheese
8 flour tortillas (8 inches)


Assembly:
Cut up and put in a gallon size ziplock bag, the first 7 ingredients.  I then double bag the bag and include the tortillas and cream cheese in the second bag.


Serving Day:
Thaw completely.  In a large skillet, sauté the beef mixture until the meat reaches desired doneness.  To serve, spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture.  Fold in sides and roll up. 
You may also cook the rolled-up tortilla on a Panini maker or indoor grill for 3-4 minutes or until tortilla is browned.


Yield:  8 servings

Friday, November 11, 2016

Mussolini Lips (AKA Stuffed Shells) by Beth

My mom would make these frequently when I was little.  I always wondered why she called them Mussolini Lips... 

Ingredients:
1 1/4 lb. ground beef
1 med. onion, chopped
1/2 tsp. garlic powder
8 oz. mozzarella cheese
1/2 c. Italian bread crumbs
1/4 c. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
18 giant shell pasta
24 oz. spaghetti sauce
1/2 c. parmesan cheese
Assembly:
In a skillet, brown meat with onion until browned; drain; cool.  While cooling, cook the shells in boiling water for 9 min.  Drain and place in single layer on wax paper (to avoid sticking).  While shells cool, mix in the remaining next 7 ingredients to the beef.  Stuff the shells with the meat mixture.  Spoon about 1/4 of the sauce over bottom of greased 9x13 pan.  Place stuffed shells in single layer.  Pour remaining sauce over the shells.  Sprinkle with parmesan.  Cover and freeze.
Serving Day:
Thaw in fridge overnight.  Bake, uncovered,
 at 375 for 30-40 min. or until browned and bubbly. 

Thursday, November 10, 2016

Dump & Bake Meatball Casserole by Jen

Ingredients:

* 1 (16 ounce) package uncooked rotini pasta
* 1 (25 ounce) jar marinara sauce
* 3 cups water
* 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
* 2 cups shredded mozzarella (or Italian blend) cheese
* Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish

Assembly:
Combine first 4 ingredients in a baking dish and freeze.

Serving Day:
1. Thaw bag completely
Preheat oven to 425 degrees F.
2. In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
3. Uncover; stir.
4. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

Monday, October 10, 2016

No-Guilt Chicken Pot Pie by Jen

Ingredients:• 18 oz frozen mixed vegetables, thawed
• 2 cups cut-up cooked chicken
• 2 cans (10 3/4 oz.) condensed cream of chicken soup
• 2 cups Original Bisquick
• 1 cup milk
• 2 eggs

Assembly:
Preheat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9" pie plate.
Stir remaining ingredients until blended. Pour into 9x13.
Bake about 30 minutes or until golden brown.

Freezer Friends:
Thaw, Bake uncovered at 400 degrees for 30 minutes.  Enjoy!

Asian Toasted Sesame Chicken by Jen

Ingredients:
1 bottle of Asian Toasted Sesame Dressing
3 lbs. of chicken breasts

Assembly:
Place chicken in a gallon-sized freezer bag.  Pour entire bottle of dressing over meat.

Serving Day:
Thaw completely. Discard marinade.  Grill or bake until cooked to 160 degrees.

Crockpot - Cook low from frozen on low 6-8 hours.

Saturday, September 10, 2016

Cheeseburger and Fries Casserole by Beth

Ingredients:
1 1/2 lb. ground beef
1/2 onion, chopped
1 can cream of mushroom soup
1 tsp. garlic salt
1/4 tsp. pepper
1 c. shredded sharp cheddar cheese
24 oz. frozen seasoned French fries
Assembly:
In skillet, brown beef with onion; drain fat.  Combine beef with soup, salt, and pepper.  Spread into the bottom of a greased 9 x 13 foil pan.  Sprinkle cheese evenly over the top.  Cover evenly with French fries.  Cover with foil lid and freeze.
Serving Day:
Completely thaw casserole.  Bake at 350 for 30 min.  Then, increase heat to 400 and continue to bake until fries are crispy and meat mixture is bubbly (15-20 min).  Serve with ketchup and mustard, if desired.

Thursday, September 8, 2016

Italian Steak Sandwiches by Jackie

*Adapted from http://www.tasteofhome.com/recipes/italian-steak-sandwiches/print#

Ingredients: 
2 Tbsp. olive oil
3 garlic cloves, minced
1/8 + 1/16 tsp. crushed red pepper flakes
1 lb. sliced deli roast beef
3/4 c. beef broth
3 Tbsp. red wine or additional beef broth
1 Tbsp. dried parsley flakes
1 Tbsp. dried basil
1/4 + 1/8 tsp. salt
1/4 + 1/8 tsp. dried oregano
1/8 + 1/16 tsp. pepper
6 sandwich rolls, split
6 slices provolone cheese

Assembly: 
Heat oil in large skillet. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through.  Cool.  Place meat and juices into quart size Ziploc freezer bag.  Place cheese slices into Ziploc sandwich bag.  Place package of rolls, meat bag and cheese bag into 2 gallon freezer bag.  Label.  Lay flat to freeze.

Serving Day:
Thaw.  Heat meat in small pan.  Bake rolls until lightly browned.  Place beef slices on rolls; drizzle with broth mixture. Top with cheese.

Hearty Beef and Potato Bake by Jackie

Ingredients: 
This is what it looks like before adding the topping.
I didn't have a picture of it with the cheese and onions. 
2 cups cooked ground beef
3/4 c. chopped onion
2 garlic cloves, minced
3/4 tsp. salt
3/4 tsp. dried thyme leaves
1/2 tsp. pepper
16 oz. bag frozen, mixed vegetables
1 18 oz. jar beef gravy
6 cups hot mashed potatoes (I made them in the slowcooker with this recipe: http://www.food.com/recipe/vs-do-ahead-slow-cooker-mashed-potatoes-196153)
2 cups French's fried onions, divided
1 cup shredded cheddar cheese, divided

Assembly: 
Brown ground beef with 3/4 c. chopped onion and garlic.
Mix 1/2 cup of fried onions and 1 cup of cheese into the potatoes.
Spread potato mixture in the bottom and on the sides of a greased 9"x13" aluminum pan to form a shell.
Mix gravy, meat, veggies and seasonings together and pour into potato shell.
Cover and freeze.
Place remaining cheese and fried onions in separate small freezer bags.

Serving Day:
Thaw completely.
Preheat oven to 350 degrees.
Bake uncovered for 30 minutes, or until heated through.
Top with remaining cheese and fried onions.
Bake for 3 minutes, or until cheese is melted and onions are golden brown.

Chicken, Broccoli & Bacon Pasta by Jackie


*Adapted from http://juliasalbum.com/2015/07/creamy-broccoli-chicken-and-bacon-pasta-recipe/

Ingredients: 
3 c. chicken, cooked and shredded
4 cloves fresh garlic, minced or 4 tsp. store bought, minced garlic in jar
1 c. heavy cream
1 c. milk
1 1/2 c. Kraft Italian 5 Cheese shredded cheese
12 oz fettuccine
2 cups frozen broccoli florets
1 c. cooked, bacon crumbles
1/2 tsp. salt
1/8 tsp. pepper

Assembly:
Mix heavy cream, milk, and minced garlic in a small saucepan.  Bring to a boil. Add cheese and stir until completely melted. Stir in salt and pepper. Add chicken. Mix until chicken is coated.  Cool. Pour into a quart size Ziploc freezer bag.  Add bacon to a snack size Ziploc bag.  Add broccoli to a sandwich size Ziploc bag. Place all three bags into a gallon size Ziploc freezer bag and label. Freeze flat.

Serving Day:
Thaw chicken and bacon bags only.  Cook pasta according to instructions. Add broccoli during the last 4 minutes of cooking time.  Drain.  Heat up chicken bag.  Add chicken and bacon to cooked pasta. Mix gently.

Wednesday, August 24, 2016

Re-Run Meatball Subs by Jen

http://freezerfriendz.blogspot.com/2015/10/italian-meatball-subs-by-jen.html

Monday, August 22, 2016

Rosemary Citrus Chicken by Jackie

This month, I decided to make a rerun of a healthy, citrus chicken dish.  
I think this dish is SO pretty!  It makes me smile every time I make it!  
The whole recipe can be found here:

Brazilian Steakhouse Chicken by Jackie

Ingredients: 
6 chicken breasts
1/4 cup McCormick Grill Mates Brazilian Steakhouse Seasoning
1/4 cup vegetable oil
1/4 cup water
1 Tblsp. red wine vinegar

Assembly: 
Rinse and trim chicken.  Place in one gallon Ziploc freezer bag.  Mix all remaining ingredients in bowl.  Pour over chicken.  Freeze flat.

Serving Day:
Thaw completely.  Grill until done.

Beef Smoked Sausage Primavera by Jackie

This is a rerun of a summer favorite.  You can find the recipe here: http://freezerfriendz.blogspot.com/2015/06/smoked-beef-sausage-primavera-by-jackie.html

Monday, August 1, 2016

Bacon-Wrapped Pork Loin by Beth

http://thecookiewriter.com/bacon-wrapped-pork-loin

Ingredients:

  • 4 lb bonless pork loin
  • 8 slices bacon, uncooked
  • Salt and pepper
  • 3 garlic cloves
  • 1 tsp. ground ginger
  • ¼ tsp. red chili flakes
  • ¼ cup soy sauce
  • 2 tsp. dry mustard
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. honey

  • Assembly:
    Combine the garlic, ginger, chili flakes, soy sauce, mustard, vinegar, and honey in small bowl. Whisk together until combined, set aside.  Place pork loin in foil pan; score the meat; season with salt and pepper.  Pour sauce evenly over the pork loin. Drape the bacon slices over the top of the roast, tucking ends under the side of the meat.  Cover with foil lid and freeze.

    Serving Day:
    Thaw in fridge.  Preheat oven to 375.  Bake for  1-1 hour 30 minutes, uncovered, or until meat thermometer reads 160. Cover near the end of cook time to prevent bacon from burning, if necessary.  Allow roast to rest for 10 min before slicing.