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!

Wednesday, March 15, 2017

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 taco size 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. Cover burritos with remaining enchilada sauce (about 3 Tbsp.) and top with shredded cheese.
Cover with foil pan lid. Freeze.

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

Monday, March 13, 2017

Chicken Tetrazzini by Beth

3 c. cooked chicken, shredded or cubed
8 oz. package of fresh sliced mushrooms
1/4 c. plus 2 T. Marsala cooking wine
1 jar Alfredo sauce
1 can cream of mushroom soup
3/4 c. chicken broth
1/4 tsp. pepper
1 c. Parmesan cheese, divided
16 oz. angel hair pasta

Cook pasta in boiling water for 2 min; drain.  Pour noodles into greased 9x13 pan.  Top with cooked chicken.  In saucepan, sauté mushrooms in 1/4 c. Marsala wine until mushrooms are soft.  Layer mushrooms on top of chicken.  In mixing bowl, combine 2 T. Marsala wine, Alfredo sauce, mushroom soup, broth, pepper, and 1/2 c. Parmesan cheese.  Pour over pasta/chicken/mushrooms and gently toss to disperse the sauce throughout the casserole.  Sprinkle with remaining Parmesan cheese.  Cover and freeze.

Serving Day:
Thaw in the fridge.  Bake, uncovered, at 350 for 45 min, or until heated through and bubbly.

Friday, March 10, 2017

Max and Erma's Chicken Tortilla Soup by Tiffany


  • 2 (10 3/4 ounce) cans Cream of Mushroom Soup
  • 2 (10 3/4 ounce) cans Cream of Chicken Soup
  • 2 (10 3/4 ounce) cans condensed cream of celery soup
  • 2 (10 3/4 ounce) cans cheddar cheese soup
  • 2 (15 ounce) cans chicken broth
  • 1 (15 ounce) cans diced tomatoes (or you can use 1 can of Rotel and skip the can of green chiles)
  • 1 cup salsa 
  • 1 (4 1/2 ounce) cans green chilies 
  • 1 medium onion, chopped
  • 4 fresh garlic cloves, minced
  • 1 teaspoon chile powder
  • salt and pepper, to your taste
  • cooked chicken breasts, cut into small chunks

Mix all ingredients together

Serving Day:
Thaw all overnight in the 'fridge. You can either add both bags of soup and bag of chicken to a crock pot and cook on low for 4-6 hours or you can add to large soup pot, heat to a boil and then simmer for 1 hour. Top with tortilla strips.

Tuesday, February 14, 2017

Ground Beef Stroganoff with Noodles by Alicia


*1.5lbs ground beef
*2 cans of cream of mushroom
*1 jar of mushrooms (fresh works too)
*2 scoops of sour cream
*Dash of paprika
*1tsp sugar
*Pinch of garlic salt
*Pinch of onion powder
*1 bag of noodles


Brown the ground beef, draining the grease. Place ground beef back in the skillet mixing in the cream of mushroom, mushrooms and 2 scoops of sour cream.  Season with salt and pepper, paprika, sugar garlic salt and onion powder.  Place in a large Ziploc bag or Tupperware bowl.
Boil noodles for 3 minutes, rinse with cold water and place in large zip-lock bag.

Serving Day:

Place meat mix in a pan to reheat until bubbly.  Be sure to continuously stir to avoid burning.
Since the noodles have been cooked for 3 minutes already, finish cooking for 4 minutes in boiling water.  Serve the stroganoff over a bed of noodles and a side salad.

Sunday, February 12, 2017

Beef Stir-Fry by Beth

1 lb. chuck roast,  thinly sliced against the grain             
3 T. cornstarch
3 T. soy sauce                                                      
16 oz. package frozen stir-fry vegetables
2 T. minced garlic
1/2 jar baby corn, drained and cut in half
1/2 jar bean sprouts, drained                               
1 c. beef stock
1/4 c. brown sugar, packed
1/4 c. soy sauce
2 T. hoisin sauce
1 T. cornstarch
1 t. ginger                                                            
2 c. Jasmine rice

Place beef in quart size freezer bag.  In small bowl, mix cornstarch and soy sauce.  Pour over meat; seal; and mash up bag to mix.  In gallon size freezer bag, combine veggies, garlic, corn, and sprouts.  In quart size freezer bag, dump stock, brown sugar, soy and hoisin sauces, cornstarch, and ginger.  Seal and mash up to mix.  Freeze all bags flat.

Serving Day:
Thaw all bags in the fridge.  In large skillet, sauté veggies in a little oil over med-high heat until crisp tender.  Remove veggies.  Add a little more oil.  Cook beef in same skillet until browned, about 5 min.  Add veggies, pour in sauce, and bring to a boil.  Boil for 2 minutes until sauce thickens.  Serve over rice.
***For rice:  In saucepan, bring 3 c. water to boil.  Stir in rice.  Cover.  Reduce heat and simmer for 15 min. or until all the water is absorbed***

Saturday, February 11, 2017

Honey Sesame Chicken by Tiffany

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds boneless, skinless chicken breast

Serving Day:
  1. Thaw freezer bag overnight in refrigerator or in the morning in water.
  2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.
  3. Top with sesame seeds and serve with steamed broccoli and rice.

Wednesday, February 8, 2017

Baked Potato Soup by Jackie

1-(2lb.) bag hash brown potatoes, or 6 left over baked potatoes (remove skin and chop)
1/2 c. celery, chopped
1/2 c. chopped onions or green onions with tops thinly sliced
1 1/2 (14 1/2 oz.) cans chicken broth (21 3/4oz. total)
2 c. milk
1 garlic clove, pressed
3/4 tsp. salt
1/2 tsp. ground black pepper
1 c. light sour cream
1 c. shredded cheddar cheese
1-8 oz. package diced ham or 6 slices of cooked and crumbled bacon

Place celery, chicken broth, milk, garlic, salt and pepper in a gallon size Ziploc freezer bag.  Add  potatoes and mix. Remove all air from bag, seal and lay flat on a cookie sheet to freeze. Place cheddar cheese into pint size freezer bag and freeze. Freeze ham or bacon in pint size freezer bag. Place all 3 bags into 2 gallon freezer bag to keep it all together.  Have container of sour cream in fridge to go with this recipe.

Serving Day:
Place thawed mixture from gallon freezer bag into 6 qt. pan. Add ham and sour cream and heat until boiling. Simmer for 15 minutes.  If using bacon, sprinkle on top of each serving, along with the cheese. 

* This recipe is adapted from Pampered Chef "Main Dishes" Cookbook and was a rerun of earlier recipe made by Wendy.

Wednesday, January 18, 2017

Best Marinated Chicken by Jackie

**Recipe adapted from


½ c. extra virgin olive oil
½ c. balsamic vinegar (or other vinegar)
¼ c. soy sauce
¼ c. Worcestershire sauce
⅛ c. lemon juice
¾ c. brown sugar
2 tsp. dried rosemary
2 tbsp. Dijon mustard
2 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
6 boneless, skinless chicken breasts

Trim chicken breasts.  Place in gallon size Ziploc freezer bag.  Mix remaining ingredients in a bowl.  Pour over chicken.  Seal bag.  Lay flat, label and freeze. 

Serving Day:
Thaw completely. Grill or bake until cooked through. 

Friday, January 13, 2017

White Chicken Chili by Beth

Adapted from Taste of Home Feb/March 2001

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

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


  • Ingredients:
  • 1 pound cooked Ground Beef
    1 pound cooked Ground Sweet Italian Sausage
    34 ounces Tomato Sauce
    2 tablespoons Italian Seasoning
    1 teaspoon Nutmeg
    1 teaspoon Red Pepper Flakes
    ½ teaspoons Black Pepper
    ½ cups Parmesan Cheese, Grated
    15 ounces Ricotta Cheese
    9 ounces No-Boil Lasagna
    2 cups Mozzarella Cheese, Shredded
  • Assembly:
  • In a large pan over medium heat, combine ground beef, sausage, tomato sauce, Italian seasoning, nutmeg, red pepper flakes, and black pepper.
    Cook for 15 minutes.
    Set aside to cool.
    In a small bowl, stir together grated Parmesan and ricotta cheese.
    Pour 1/2 cup of sauce into the bottom of indicated number of pans.
    Top with enough lasagna noodles to cover the bottom.
    Layer meat sauce, ricotta cheese mixture, and then lasagna noodles ending with meat sauce on top.
    Cover top of lasagna with mozzarella cheese.
    Cover tightly with foil, label, and freeze.
  • Serving Day:
  • Bake at 375 covered for 45 minutes.
    Uncover and bake another 10 minutes.

Thursday, December 8, 2016

Fiesta Chicken Enchiladas by Beth

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

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.
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)

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... 

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
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


* 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

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

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

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

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.