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!

Tuesday, December 12, 2017

Slow Cooker Taco Pasta by Jen

Adapted from: https://kristineskitchenblog.com/easy-slow-cooker-taco-pasta/

Ingredients: 
  • 1 pound lean ground beef
  • 1 bell pepper, chopped
  • 15 ounce can crushed tomatoes
  • 1 cup jarred salsa (I used mild)
  • 15 ounce can corn, drained
  • 3 tablespoons taco seasoning 
  • 2 ½ cups water or low sodium chicken broth (I used one 14.5 ounce can chicken broth plus enough water to total 2 ½ cups)
  • 12 ounces shell pasta shapes 
  • 1 cup shredded cheddar cheese

Assembly: 

Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Transfer beef to slow cooker.
Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.
Cook on low for 5-6 hours or high for 2-3 hours.
Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.
Stir in the cheddar cheese and serve.

Serving Day: 

From freezer, adjust crockpot settings. 
Bag 1 - Meat Mixture -- Thaw and Cook bag of meat on low for 5-6 hours or high for 2-3 hours.

Bag 2 -  Pasta -- Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.

Bag 3 - Cheese -- Stir in the cheddar cheese and serve.

Monday, December 11, 2017

Chicken, Broccoli, and Rice Casserole by Jen

adapted from: TheSeasonedMom.com
Ingredients: 

1 lb. uncooked chicken
1 cup uncooked rice
1 (12.6 oz) small broccoli florets
1 can condensed cream of chicken soup
3/4 cup water

Assembly: 

  1. Preheat oven to 375 degrees F.
  2. Spray a 9x13 casserole dish with cooking spray and set aside.
  3. In a large bowl, combine and whisk together cream of chicken soup and water to the prepared dish.
  4. Stir in uncooked rice, uncooked chicken and frozen broccoli. 
  5. Season with 1/2 t salt and 1/4 t pepper.
  6. Stir again
  7. Bake, covered, for 1 hour or until liquid is absorbed, the rice is tender, and the chicken is cooked through. 
Serving Day:

Remove from freezer, thaw completely and bake covered for at LEAST 1 hour. 

Sunday, December 10, 2017

Tator Tot Casserole by Beth

Rerun:  https://freezerfriendz.blogspot.com/2015/05/tater-tot-casserole-by-beth.html
(the only thing I did different from this above recipe, was add a layer of American cheese between the beef mixture and tater tots)

Friday, December 8, 2017

Baked Potato Soup by Jackie


Ingredients:
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
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

Assembly:
Mix celery, onion, chicken broth, milk, garlic, sour cream, ham, 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.

Serving Day:
Place thawed mixture from gallon freezer bag into 6 qt. pan. Simmer for 15 minutes.  Sprinkle cheese on top of each serving. 

* This recipe is adapted from Pampered Chef "Main Dishes" Cookbook.

Monday, December 4, 2017

Chicken Cacciatore by Tiffany

http://www.onehundreddollarsamonth.com/freezer-meal-recipe-chicken-cacciatore/

I doubled the below recipe, adapted slightly, and used 1 zucchini and 1 yellow squash instead of 2 zucchini.

Ingredients:
3 boneless, skinless, chicken breasts
1 {26 oz} jar of spaghetti sauce
1 zucchini, chopped
1 sweet pepper, chopped
1/2 onion, chopped
1 carrot, chopped
salt and pepper
1 clove minced garlic


There are 2 different ways you can make this. You can load all the ingredients into a gallon sized Ziploc bag, lay it flat, freeze, and cook it in the crock pot at a later date or layer the ingredients in a foil pan, seal and pop in the freezer.
Crock Pot Cooking Method: Cook from frozen on high for 8 hours or until chicken is thoroughly cooked, or thaw overnight in the refrigerator overnight and cook on low for 4 to 6 hours or until chicken is thoroughly cooked.
Oven Cooking Method: Thaw overnight in the refrigerator. Cook at 350 degrees for 50-60 minutes or until chicken is cooked thoroughly.
Serve over cooked spaghetti noodles if desired.

Saturday, November 11, 2017

Smoked Sausage Chowder by Beth

Ingredients:
1 lb. fully cooked smoked sausage, thinly sliced and halved
1 med. onion, chopped
4 c. potatoes, diced
2 lg. carrots, sliced
1/4 c. butter
3 c. water
2 tsp. parsley
1 1/2 tsp. basil
1/8 tsp. pepper
1 tsp. salt
1 can corn, drained
1 can creamed corn
8 oz. half and half
Assembly:
In large stockpot, brown the sausage and onion with the butter.  Add potatoes, carrots, and water.  Bring to a boil; reduce heat; cover and simmer for 15-20 min or until potatoes are tender.  Remove from heat and add remaining ingredients.  Cool.  Pour into gallon freezer bag.  Lay flat to freeze.
Serving Day:
Thaw in fridge.  Heat on stovetop until heated through. 

Loaded Chicken and Potatoes by Beth

Ingredients:
3-4 large potatoes, diced
1-1 1/2 lb. chicken breast, cubed (raw)
1 Tbsp. paprika
2 Tbsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. hot sauce
2 Tbsp. BBQ sauce
1/2 lb. bacon, diced and cooked
1/2 c. green onions
2 c. cheddar cheese, shredded
sour cream
Assembly:
In large bowl, combine spices, hot, and BBQ sauces.  Toss with raw chicken and potatoes, until pieces are evenly coated.  Pour into greased 9x13 pan.  Bake at 400 for 45-55 min. or until potatoes are soft and chicken is done.  Cool.  Cover and freeze.  Freeze green onions, bacon, and cheese in separate bags.
Serving Day:
Thaw casserole in the fridge.  Bake, covered, at 350 for 45 min, or until heated through.  Cover with bacon, green onion, and cheese.  Return to oven to melt the cheese.

Wednesday, November 8, 2017

Tuscan Chicken by Jackie

*adapted from original recipe by Once A Month Mom http://onceamonthmom.com/hellmanns-tuscan-glazed-chicken/

Ingredients:

  • 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.
    Here is a method I've found successful for flattening chicken.
    1. Lay a large piece of Glad Press 'n Seal on the counter.   
    2. Place 6 breasts on top. 
    3. Cover with another piece of Press 'n Seal.
    4. Seal well around the edges.  
    5. Pound meat with a meat tenderizer.  Move chicken to a tray lined with parchment paper. 






    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. 

    Friday, October 27, 2017

    Lawnmower Taco Casserole by Tiffany

    https://lifeasmom.com/freezer-cooking-with-ground-beef-and-turkey/

    Ingredients:
    • 1 to 1 1/2 pound ground beef or turkey
    • 1 to 2 tablespoons taco seasoning
    • 1/4 cup flour
    • 2 cups chicken or beef broth
    • 9 ounces tortilla chips, crushed
    • 2 cup grated cheese
    • For day of serving: shredded lettuce, salsa, sour cream, black olives
    Assembly:
    1. In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine.
    2. Stir in broth and bring to a simmer. Simmer until sauce thickens.
    3. Once cooled freeze.
    Serving Day:
    On serving day, thaw.

    Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese.

    Place in 325° oven and bake for about 20 minutes or until bubbly, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start. Serve with toppings.

    Sunday, October 8, 2017

    Ravioli Bake by Jackie

    Ingredients:
    1 medium green pepper, chopped
    1/2 c. chopped onion
    1 tsp. olive oil
    1 garlic clove, minced
    1 jar (26-28 oz.) spaghetti sauce
    1 (25oz.) pkg. of beef ravioli
    2 c. shredded mozzarella cheese
    16 (1/2") slices of French baguette
    1/4 c. butter
    1/2 c. shredded Parmesan cheese

    Assembly:
    Heat oil in skillet.  Sauté onion, peppers and garlic until veggies are tender.
    Stir in spaghetti sauce and ravioli.
    Place one layer of mixture in 9x13 baking dish.
    Add layer of mozzarella cheese.
    Add layer of remaining ravioli mixture.
    Cover, label and freeze.
    Place bread in quart size Ziploc bag.  Place Parmesan in snack size Ziploc bag.  Place both of these bags and butter into a gallon size Ziploc freezer bag.  Label and freeze.

    Serving Day:
    Thaw.  Bake covered pan of ravioli in 400 degree oven for 15 minutes or until ravioli is warm.  Uncover.  Melt butter.  Toss bread in butter to coat evenly.  Arrange bread slices standing up around the outer edge of pan.  Press them slightly into ravioli mixture.  Sprinkle Parmesan cheese over entire pan, including bread.  Bake uncovered for 15 minutes or until the mixture is bubbling and the bread is crisp and golden brown.

    Thursday, October 5, 2017

    Crockpot Chicken Philly Cheesesteak by Tiffany

    http://newleafwellness.biz/2015/05/06/crockpot-chicken-philly-cheesesteak/

    Ingredients:
    • 3 tablespoons corn starch
    • 1 cup chicken broth
    • 2 pounds boneless skinless chicken breasts, cut into strips
    • 1 large onion; sliced
    • 3 bell peppers (the more colorful the better), cut into strips
    • 1/2 teaspoon black pepper
    • 1 clove of garlic, minced
    • 6 slices of provolone cheese
    Assembly:
    1. Add all ingredients to freezer bag, except cheese. (You can add broth and cornstarch.)
    2. Remove as much air as possible, seal, and freeze for up to three months.
    Serving Day:
    1. Place all ingredients EXCEPT for cheese and rolls in crockpot.
    2. Cook on “low” setting for 6 hours, or until chicken is cooked through and peppers are soft.
    3. Lay cheese over mixture.
    4. Cook on “low” for additional 10 minutes or until cheese is melted.
    5. Serve on a fresh, hot roll.

    Wednesday, October 4, 2017

    Taco Bake by Jen

    Ingredients:
    1 (8 ounce) can refrigerated crescent dinner rolls
    2 cups corn chips 
    1 ½ pound lean ground beef
    1 taco seasoning mix packet (from 1-oz package)
    15 oz. tomato sauce
    8 oz. sour cream
    4 oz shredded cheese

    Assembly:
    Heat oven to 350 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9x13 inch pan; press over bottom and up sides to form crust.

    Sprinkle with 1 cup corn chips.
    In a skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato sauce and taco seasoning mix; simmer 5 minutes.

    Spoon meat mixture in pan over chips.
      Sprinkle with sour cream, cheese and remaining chips.


    Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.


    Serving Day:
    Thaw completely. Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

    Tuesday, September 19, 2017

    Turkey/Pork Tenderlion by Jen

    Ingredients: 
    1 whole turkey or pork tenderloin (both halves)
    1 1/2 t Garlic powder
    3 t Onion powder
    1 t Rosemary
    3 t Thyme
    1 1/2 t black pepper
    1 1/2 t cayenne pepper
    2 T Kosher salt
    2 T Paprika
    2 T sugar 

    Assembly: 
    Mix all the seasonings.  Marinade the pork tenderloin in the sauce for an hour or more, up to 6 hours, in the refrigerator.

    Serving Day:

    Cook until internal temperature reaches 165 degrees.
    GRILL: Grill for approximately 20-30 mins, turning every 5 mins.
    or   
    BAKE: Preheat oven to 325.  Bake in pan for approximately 50-60 mins. 
    or
    BROIL: Place in a pan 4 inches from heat.  Broil for approximately 20-30 min. turning every 5 mins.  



    Monday, September 11, 2017

    Mexican Stuffed Shells by Beth

    Ingredients:
    1 box jumbo pasta shells
    1 lb. ground beef
    1/2 large onion, diced
    14 oz. can fire roasted tomatoes, diced
    2 T. Jackie's taco seasoning (http://freezerfriendz.blogspot.com/2015/05/jackies-homemade-taco-seasoning.html)
    2 c. Mexican shredded cheese

    Assembly:
    Prepare pasta shells according to box instructions.  Rinse; run cold water over them; drain well.  Brown ground beef with onion until cooked; drain off fat.  Return beef to skillet and add taco seasoning and tomatoes.  (I processed the tomatoes in a blender as to not have large chunks of tomatoes).  Add 1 c. cheese to mixture.  Stuff beef mixture into shells and arrange in greased 9x13 pan.  I could fit about 24 shells into the pan.  If there is any remaining beef mixture, pour on top.  Cover tightly and freeze.  Put remaining 1 c. of cheese in baggie and freeze as well.

    Serving Day:
    Thaw completely in fridge.  Bake at 350, covered, for about 30-45 min (or until heated through).  Remove lid and cover with 1 c. cheese.  Return to oven and bake until cheese is melted and casserole is bubbly.

    Thursday, September 7, 2017

    SLOW COOKER BEEF GYROS by Tiffany

    https://www.365daysofcrockpot.com/slow-cooker-beef-gyros-recipe/

    Ingredients:

    FOR BEEF:
    • 2 lbs beef stew meat or chuck roast (cut into bite size pieces or strips)
    • 1 large onion, thinly sliced
    • ¼ cup extra virgin olive oil
    • 1 Tbsp minced garlic
    • 1 tsp dried oregano
    • ½ tsp salt
    • ¼ tsp pepper
    • 2 Tbsp fresh lemon juice
    • Warmed pita folds
    • Sliced tomatoes and lettuce, for serving
    FOR THE TZATZIKI SAUCE (I chose to buy pre-made dressing instead of making)

    • 1 cup plain Greek yogurt
    • 1 cup diced cucumber, seeded and shredded
    • 1 Tbsp dried dill or 2 Tbsp fresh dill
    • 1/4 tsp salt
    • 1 garlic clove, minced
    • Salt and pepper

    1. Assembly:
    2. Add beef to the freezer bag.
    3. Combine ¼ cup olive oil, garlic, oregano, salt,pepper and lemon juice in a small bowl. Pour over the meat and toss to coat, in the slow cooker. Toss in the sliced onions. Freeze.

    4. On Serving Day:
    5. Thaw completely.
    6. Pour bag contents in slow cooker.
    7. Cover and cook on LOW for 6-10 hours (depending on your slow cooker) or until beef is extremely tender. (If it’s not tender, it’s not done yet).
    8. Remove lid and salt and pepper to taste. If desired, break up the meat into smaller bite-size pieces.
    1. Make the tzatziki sauce (or use store bought). Combine yogurt, cucumber, dill, salt and garlic in medium bowl. Stir until creamy and combined. Salt and pepper to taste.
    2. Serve beef over pita folds with Tzatziki sauce, onions, tomatoes and lettuce.

    Friday, August 18, 2017

    Crockpot Butter Ranch Chicken by Jen

    Adapted from StockpilingMoms.com

    Ingredients: 

    3 lbs. boneless, skinless chicken breasts
    1 1/2  packet of ranch mix
    1 1/2  stick of butter, cut into slices

    Assembly:
    Place chicken in a gallon ziploc bag, Sprinkle ranch seasoning on top.  Place butter slices on and freeze until ready to cook.  


    Serving Day:
    Thaw chicken, Place chicken in bottom of the slow cooker (I used a 4 qt).  Cook on low 8 hours.  Serve and enjoy!

    Saturday, August 12, 2017

    Shortcut Chicken Manicotti by Beth

    http://www.kraftrecipes.com/recipes/shortcut-chicken-manicotti-recipe-108695.aspx
    Ingredients:
    1 can cream of chicken soup
    1 1/2 c. water
    1/4 lb. Velveeta cheese, cubed
    12-16 oz. frozen broccoli florets
    12 manicotti noodles, uncooked
    1 lb. chicken breasts, cooked and cut into strips
    1/4 c. parmesan cheese

    Assembly:
    In large saucepan, heat up soup, water, and cheese until cheese is completely melted, stirring frequently.  Pour about 1/3 of the soup mixture on the bottom of a greased 9x13 pan.  Fill the uncooked manicotti noodles with strips of chicken; place in the pan.  Layer broccoli on top of noodles.  Cover completely with the remaining soup mixture.  Sprinkle with parmesan cheese.  Cover and freeze.

    Serving Day:
    Thaw completely in the fridge.  Bake, covered, at 400 for 40 min or until pasta is tender and casserole is heated through.  Remove cover and bake an additional 15-20 min, if needed.

    Jake's Backyard Burgers by Jackie

    Ingredients: 
    2 lbs Ground Beef
    1 tsp Garlic Salt
    1 1/2 tsp Onion powder
    1 tsp black pepper
    1 tsp Garlic Powder
    1 1/2  tbs Worcestershire sauce
                     
    Assembly:
    Mix all ingredients in large bowl.  Divide mixture into 8 (1/2 c.) portions. 
    Press into 8 burger patties.  Lay flat on a lined baking sheet.  Flash freeze. 
    Place frozen patties into Ziploc freezer bag.  Place buns into Ziploc freezer bag. 
    This pic is from different burgers I made.  Forgot to take photo of this recipe, so I thought this would suffice for now.  LOL!
    Serving Day:
    Thaw completely or cook from frozen.  Grill until done to your liking.  Enjoy! 

    Tuesday, August 8, 2017

    Grilled Citrus and Herb Chicken by Tiffany

    Ingredients:
    1 pound boneless skinless chicken breasts (thin cut is best)
    ¼ cup olive oil
    2 cloves of garlic, finely minced
    the zest and juice from 1 lemon
    the zest and juice from 1 orange
    ½ teaspoon dried basil
    ½ teaspoon dried oregano
    ¼ teaspoon dried thyme
    salt and pepper to taste
    2 tablespoons chopped parsley
    Optional: lemon wedges for serving

    Instructions:
    1. Place the olive oil, garlic, lemon and orange zest, lemon and orange juice, basil, oregano and thyme in a resealable plastic bag. Seal and shake to combine.
    2. Place the chicken in the bag, seal and shake until chicken is coated with the marinade.

    Serving Day:
    1. Thaw completely in fridge
    2. Preheat the grill or a grill pan over medium high heat.
    3. Remove the chicken from the marinade and season both sides generously with salt and pepper.
    4. Grill for 4-5 minutes on each side or until chicken is cooked through.
    5. Remove from grill and let the chicken rest for 5 minutes. Sprinkle with parsley and serve, with lemon wedges if desired.

    Recipe by The Recipe Critic at https://therecipecritic.com/2017/07/grilled-citrus-and-herb-chicken/

    Tuesday, July 11, 2017