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!



Sunday, May 17, 2015

Seasoned Hamburger Patties by Amy

Ingredients:
1 pound of lean ground beef
1 egg
1/2 to 3/4 cup of plain bread crumbs
1 teaspoon of mixed seasoning (I used Steak 'N Chop seasoning by Weber - ingredients are sea salt, garlic and onion spices and sugar.)

Assembly:
1. In a large bowl, mix all four ingredients with your clean hands. It's very therapeutic.
2. Grab a handful of the mixture, form into a ball and shape into a patty. I used a patty maker for uniformity.
3. Put wax/parchment paper between patties and place in a freezer bag. Freeze.

Serving Day:
1. Remove patties from the freezer and completely thaw.
2. Find the grill master in your family and grill the patties!
3. Put your favorite fixings on this mouth watering hamburger patty!

Saturday, May 16, 2015

Pineapple Chicken Kabobs

Ingredients: 1 can pineapples (save the juice)
                    3 tbs soy sauce
                    4 tbs honey
                    3 tbs apple cider vinegar
                    3 tbs canola oil
                    1 tsp sesame oil
                    1 tbs fresh grated ginger
                    4 cloves of garlic minced
                    1 1/2 sweet or red onion
                    2 lbs of chicken
                    multi colored peppers (red, green, orange, yellow)
                   
                   
                 
 Assembly:  Mix 1 can of pineapple juice with the soy sauce, apple cider vinegar, canola oil, sesame oil, ginger, garlic, onion and marinate the chicken 4-6 hours or overnight. Once chicken is marinated cut all of your vegetables and get ready to put everything on the skewers. Alternate the chunks of peppers, onions, pineapple, and chicken on the skewers.

 Serving Day: Fire that grill up!! Cook 8-12 minutes on a medium to high grill. Cook just enough to brown off the vegetables and chicken but do not let the chicken dry out. If you have time mix together a little honey, soy sauce, pineapple juice and heat it up on the stove then brush your kabobs once completed. 

Slow Cooker Honey Parmesan Chicken by Jackie

Adapted from: http://www.yourhomebasedmom.com/slow-cooker-parmesan-honey-pork-roast/

Ingredients:
1 3-4 lb. boneless pork loin roast
⅔ C grated Parmesan cheese
½ C honey
3 Tbsp. soy sauce
1 Tbsp. dried basil
1 Tbsp. dried oregano
2 Tbsp. chopped garlic
2 Tbsp. olive oil
1/2 tsp. salt

Assembly:
Place pork roast in a gallon size Ziploc freezer bag.  Mix remaining ingredients in bowl and pour over roast.  Lay flat to freeze.

Serving Day:
Thaw completely.  Place roast in slow cooker and pour juices over the top.  Cook on low for 5-6 hours.  Serve as is or pour sauce over each slice.

Optional Glaze: 
After removing meat from slow cooker, strain juices and put into a small sauce pan.
In small bowl, mix 2 tablespoons cornstarch and 1/4 cup of chicken broth together.
Stir mixture into the juices.  Stir until thickened, over medium heat.
 
 

Cheesy Chicken Rotini by Jen

Ingredients:
  • VELVEETA-Cheesy Chicken Rotini Image 222 oz. grilled skinless chicken breasts, cut into 1-inch strips/pieces
  • 1 pkg. (24 oz.) frozen broccoli, cauliflower and carrot blend
  • 1-1/2 can (15 oz.) Rotel Diced Tomatoes & Green Chilies, undrained
  • ¾ lb. (12 oz.) Velveeta cheese, cut into 1/2-inch cubed
  • 3 cups water
  • 4 cups rotini (spiral) pasta, uncooked
 
Assembly:
Bag 1 - Pour 4 cups uncooked pasta
Bag 2 - Combine chicken, frozen vegetables, tomatoes, cheese in freezer bag.

Serving Day:
Thaw chicken mixture.
Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender. Drain and set aside. In a large skillet, pour bag 2 ingredients; stir. Cook, covered until Velveeta is completely melted and vegetables are crisp-tender, stirring frequently. Combine with pasta and serve.  
 
 
 
 

Friday, May 15, 2015

Tater Tot Casserole by Beth

Ingredients:
1 lb. ground beef
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 c. milk
16 oz. frozen mixed vegetables
28 oz. package frozen tater tots

Assembly:
In skillet, brown beef with onions; drain.  In large bowl, mix beef/onion mixture, soups, milk, and frozen veggies (no need to thaw).  Spread into greased foil casserole pan.  Top with frozen tots.  Cover with foil lid and freeze.

Serving Day:
Thaw in fridge.  Bake at 375 for 45 min. or until potatoes are golden brown and filling is heated through. 

Tuesday, May 5, 2015

Jackie's Homemade Taco Seasoning

My kids LOVE taco Tuesday!  Since today is Cinco de Mayo and it happens to fall on a Tuesday, how could I not make tacos?!!  Over the last year, I have been trying to perfect a homemade taco seasoning for my family and we have settled on this recipe.  We like our tacos not too spicy and not too mild.  This is a good middle of the road recipe. 

You may be asking why anyone would take the time and effort to make their own seasoning.  Sure, the packets are quick and inexpensive, but they are also chock full of preservatives that I'd rather not put in the food I serve to my family.  Once you try this mix, you won't want to go back.  Packaged mix now tastes like chemicals to me, since we have been eating homemade for so long.

One batch will last you quite a while.  Cook and freezer your ground beef ahead of time and you can have a great meal in about 5 minutes.


Jackie's Homemade Taco Seasoning
This recipe yields about 2 cups of mix.

Ingredients:
1 cup + 1 Tbsp. chili powder
1 Tbsp. + 2 tsp. garlic powder
1 Tbsp. + 2 tsp. onion powder
1 Tbsp. + 2 tsp. dried oregano
3 Tbsp. + 1 tsp. paprika
1/2 c. + 2 Tbsp. cumin
1 Tbsp. + 2 tsp. black pepper
1/3 c. salt

Assembly:
Mix all ingredients together in a bowl.  Store in an airtight container.

Serving Day:
Season one pound of cooked ground beef with 3 tablespoons of taco seasoning.  Add 1/2c. water and mix well.  Cook until meat is heated through.

Variations: 
Want to spice it up?  Increase the amount of chili powder and black pepper and add some crushed red pepper. 

Want it more mild?  Decrease the amount of pepper.

Want it more healthy?  Decrease the amount of salt. 



Saturday, April 11, 2015

Fajita Chicken Bake by Amy

Ingredients:
  • 3-4 boneless skinless chicken breasts
  • 1-2 tsp taco seasoning
  • 2 bell peppers in assorted colors, de-seeded and thinly sliced
  • 1 red onion, peeled and thinly sliced
  • 1-2 Tbsp olive oil
  • 1/2 cup shredded cheddar or Mexican blend cheese

Assembly:
  1. Trim the chicken breasts then lay them in a single layer in a foil pan.
  2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
  3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
  4. Drizzle the olive oil over the peppers and onions. 
  5. Freeze.
Serving Day:
  1. Thaw completely.
  2. Sprinkle cheese over the top of the dish.
  3. Bake at 375 F for 35-45 minutes or until chicken is cooked though and the juices run clear.

Friday, April 10, 2015

Maple Sausage Breakfast Casserole by Beth

Ingredients:
12 slices of bread (or 8 pack of hamburger/hot dog buns)
1 lb. maple flavored pork sausage
1 lb. shredded cheddar cheese
9 eggs, divided
milk
1 tsp. salt
dash pepper

Assembly:
Spray 9x13 pan with non-stick cooking spray.
Brown sausage, drain well.
Place 6 slices of bread (or 1/2 the package of buns torn into pieces) on bottom of pan.
Sprinkle 1/2 of the sausage and 1/2 of the cheese on top. Repeat the layers of bread, sausage, and cheese.
In measuring bowl, add 3 eggs.
Pour enough milk into measuring bowl (with eggs) to equal 3c. Add remaining 6 eggs and seasonings.
Whisk together until smooth.
Pour egg mixture evenly over top of casserole.
Cover and freeze.

Serving Day:
Thaw completely in refrigerator.  Place in casserole in COLD
oven; turn oven to 350.  Bake 45-60 minutes or until golden brown.

Freezer to Table~ Italian Sausage Soup by Wendy

Adapted from Taste of Home A+ Recipes from Schools Acrossed America.


Ingredients:
1 pound Italian Turkey Sausage
1 large onion, chopped
1 cup shredded carrot, (or 1 medium carrot-chopped)
1 celery rib, chopped
8 cubes, chicken bouillon
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
2 1/4 teaspoons Italian Seasoning Mix
3/4 cup uncooked orzo pasta


Assembly:
Cook sausage, onion, carrot and celery over medium heat, until sausage is no longer pink.  Drain off fat.  In gallon size Ziploc bag:  Add Meat Mixture, bouillon, tomatoes, tomato sauce, garlic and Italian Seasoning to bag.  Close bag and let out all of the air.  In sandwich size bag, measure out pasta.  Put gallon bag and sandwich bag into another gallon bag to freeze.


Serving Day:
Remove soup from plastic storage bags.  I cut them open with scissors.  Place frozen soup in pan with 8 cups water on Medium High.  Cook until thawed and bring to a boil.  Add the Orzo pasta and cook until pasta is tender.  Serve.  This is great served with a salad and bread sticks.


Makes:  10 servings, I do not half.  I freeze 1 meal per family.

Thursday, April 9, 2015

Rosemary Citrus Chicken by Jackie

Adapted from http://www.recapo.com/today-show/kathie-lee-hoda/kathie-lee-hoda-recipes/kathie-lee-hoda-erin-chase-citrus-rosemary-roasted-chicken-recipe/

Ingredients:
  • 6 chicken breasts, trimmed and rinsed
  • 1 orange, peeled and sliced
  • 1 tsp. garlic powder
  • 2 rosemary sprigs
  • 1 lemon, zested, peeled and sliced
  • 1 lemon, peeled and sliced
  • olive oil
  • seasoning salt
  • fresh ground pepper

  •  
    Assembly:
    Arrange chicken pieces in a 9x13" freezer safe baking dish. Drizzle chicken with olive oil.
    Sprinkle with seasoning salt, garlic powder, and pepper. Place sprigs of rosemary around the chicken. Sprinkle fresh grated lemon zest over chicken. Arrange citrus slices on top of the chicken and rosemary.
     
    Serving Day:
    Thaw completely.  Preheat oven to 400.  Roast chicken for 30-40 minutes or until chicken is fully cooked (internal temperature = 165F).  Let rest before serving. 

    Monday, March 9, 2015

    Freezer to Table ~Creamy Cheesy Chicken with Noodles~

    Ingredients:
    3 lbs (5-6 pieces) of chicken breast
    1 can of cream of chicken soup
    1 can of cheesy soup
    1 stick of butter
    4 chicken bouillon cubes
    4 cups of water
    1 tsp garlic powder
    1 tsp onion powder
    1 tbs dried minced onion
    1 bag of egg noodles (place in crock pot 30 minutes before you serve)

    Assembly:
    Place chicken in the freezer bag, cut up the stick of butter, empty a can of cream of chicken and cheesy condensed soup. Dissolve 4 chicken bouillon cubes with 4 cups of water and add to the Ziploc freezer bag.

    Add your spices and seal the bag.

    Serving Day:
    Empty items into the crock pot set on low and come back 6.5-7 hours later. Stir in a bag of egg noodles for the last 30 minutes then grab a plate and enjoy!


    Saturday, March 7, 2015

    Sweet and Sour Meatballs by Amy

    Ingredients:
    MEATBALLS
    2 1/2 lbs. hamburger
    5 eggs, beaten
    1 1/4 cups milk (I used whole milk.)
    1 1/4 cups grated Parmesan cheese
    2 1/2 cups Italian breadcrumbs
    6 crushed garlic cloves
    2 small onions, finely diced
    1 1/2 teaspoons pepper
    3 teaspoons salt

    SWEET and SOUR SAUCE
    1 can pineapple chunks {20 oz.}
    1/3 cup water
    3 tablespoons vinegar
    2 tablespoons soy sauce
    1/2 cup packed brown sugar
    3 tablespoons cornstarch
    1 large pepper (green, red, yellow or orange)



     
    Assembly for Meatballs:
    Preheat oven to 350. Mix all ingredients together. Roll into golf ball sized meatballs {makes about 30}. Bake for 30 minutes.
    Let cool. Place in Ziploc freezer bags.

    Assembly for Sweet and Sour Sauce:
    Combine the water, vinegar, soy sauce, brown sugar and cornstarch in a bowl.  Pour mixture into a quart size Ziploc bag and freeze.

    Serving Day:
    Drain pineapple, save juice and set pineapple aside. Measure 1 cup of pineapple juice {add water to reach a cup if the can doesn’t yield enough} and pour into a large skillet. Add thawed sauce mixture. Stir until smooth. Cook over medium heat until sauce begins to thicken. Add the pineapple, meatballs and green pepper. Reduce heat and simmer, uncovered, for 20 minutes or until meatballs are hot. Serve with rice.  I use long grain rice.  I put 2 cups of rice and 4 cups of water in a pan and bring to a boil.  Cover, put lid on pan, reduce heat to LOW, cook for 20 minutes.

    Overstuffed Mexican Peppers by Jackie

    Ingredients:
    3 large or 4 regular size bell peppers
    1/2 c.  quinoa, uncooked
    1 lb. ground beef
    1/4 tsp. black pepper
    3/4 tsp. chili powder
    1/4 tsp. garlic powder
    1/4 tsp. onion powder
    1/4 tsp. dried oregano
    1/2 tsp. paprika
    1 1/2 tsp. ground cumin
    1 tsp. sea salt
    1/2 c. water
    1 (15oz.) can black beans, drained and rinsed
    1 Roma tomato, seeded and diced
    1 (4oz.) can diced green chilies
    1/2 c. cilantro, minced
    3/4 c. picante sauce
    1 1/2 c. grated Mexican cheese (Monterrey Jack, Cheddar, Queso Quesadilla & Asadero combo), divided
    1 (15 oz.) can mild, red enchilada sauce

    Assembly:
    Add quinoa, 1 cup of water and a pinch of salt to small saucepan and bring to a boil over medium-high heat.  Boil 5 minutes.  Turn off heat.  Cover and let steam for 15 minutes.  Fluff with a fork. 

    Brown beef and onion in skillet.  Drain fat and return meat to skillet.  Add seasonings and water.  Cook for 5 minutes. 

    Add quinoa, beans, chilies, cilantro, picante sauce and 1 cup cheese.  Mix well. 

    Pour enchilada sauce into aluminum freezer pan. 

    Cut peppers in half.  Place in baking dish.  Divide filling equally into each pepper.  Sprinkle with remaining 1/2 c. cheese.  Cover.  Freeze.

    Serving Day:
    Thaw completely.  Bake covered for 25-30 minutes on 375 degrees.  Remove foil.  Bake another 5 minutes. 

    *If you prefer spicy, top peppers with enchilada sauce from the bottom of the baking dish.  If you like things more mild, I recommend not putting the sauce on the peppers. 

    Thai Chicken Calzones by Beth

    Adapted from
    http://www.pillsbury.com/recipes/grands-thai-chicken-calzones/3de466bc-bbe2-4eb4-a1d9-c322887992ae?src=SH

    (I made this recipe 1 1/2 times for our group to produce 12 calzones)

    Ingredients:
    2 c. cooked chicken, finely chopped
    1 1/2 c. coleslaw mix
    1/2 c. red bell pepper, finely chopped
    1/3 c. Thai peanut sauce
    3 green onion, chopped
    2 T. fresh cilantro, finely chopped
    1 can Pillsbury Grands biscuits (8 biscuits)

    Assembly:
    Preheat oven to 375.  In medium bowl, mix the first 6 ingredients.  Flatten each biscuit into a 6 inch circle.  Divide filling evenly onto each biscuit (about 1/3 c.).  Spread filling to cover half of biscuit to within 1/4 inch of the edge.  Fold other half over the filling; pinch edges firmly to seal.  Bake at 375 for 14 minutes.  Do not bake completely, remove from oven just before calzones begin to golden.  Allow to completely cool and place in single layer in freezer bag.  Six calzones fit in one gallon size freezer bag.

    Serving Day:
    Preheat oven to 350.  Place desired number of frozen calzones onto greased cookie sheet.  Bake 20-25 min, turn calzones and bake another 5 min, or until golden.

    **Caution, this has a bit of a kick (even without the cilantro and with non-spicy peanut sauce).**
    This is the peanut sauce I used.  I have made it before with a different brand and they weren't as spicy (however, I don't remember the name of that brand).

    Tuesday, March 3, 2015

    Corned Beef in the Crockpot by Jen

    Happy St. Patrick's Day!! 
    Ingredients:
    6 carrots, cut into chunks (or bag of baby carrots)
    2 onions, chopped
    2-3 lb. corned beef brisket with seasoning packet
    12 oz. bottle beer (Guinness)
    2 Tbsp. yellow mustard
    1/4 cup brown sugar
    1 cup water

    Assembly:

    Combine all ingredients in a gallon Ziploc bag. Freeze until ready to cook.

    Thaw entire bag. Dump contents in Crockpot, cover and cook on low setting for 10-12 hours.

    Remove corned beef from Crockpot and cover with foil until ready to serve.

    To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side; I myself prefer honey mustard.

    If you have a newer, hotter cooking Crockpot you might want to check it after 8 or 9 hours. Although, with this much liquid, there shouldn't be much problem with anything burning.

    Sunday, March 1, 2015

    Melt in your Mouth ~Cube Steak & Gravy~

    *Freezer to Table*

    Ingredients:
    Family Pack of Cube Steak (6) 
    2 cans of Cream of Mushroom 
    1 Pack of Onion Soup Mix 
    3/4-1 cup of water 

    Assembly:

    Place cube steak in crockpot and cover with cream of mushroom soup, onion soup mix and 3/4 cup of water. 

    Serving Day:

    Place bag of contents straight from the freezer into the crockpot   on low for 6-8 hours. 

    Serve with a side of mashed potatoes or green beans 




    Monday, February 16, 2015

    Cavatini by Beth

    Ingredients:
    16 oz. dry pasta (3-4 varieties, cooked and drained)
    1 jar spaghetti sauce
    1 can pizza sauce
    1 lb. ground beef (browned and drained)
    1 pkg. pepperoni
    1 small can of mushrooms, drained
    8 oz. mozzarella cheese

    Assembly:
    Combine all of above ingredients (except cheese).  Pour into greased 9x13 foil pan.  Top with cheese.  Cover and freeze.







    Day of Serving:
    Completely thaw in refrigerator.  Cover loosely with tented foil (if using foil lid, bend lid so that melted cheese will not stick to lid).  Bake at 375 for 1 hour, or until heated through.  Remove cover and broil for 3-4 min. or until cheese is slightly browned.

    Sunday, February 15, 2015

    Sweet Baby Rays Crockpot Chicken by Jen

    Ingredients:
    6 pieces boneless skinless chicken breasts 
    1 (18-28oz) bottle Sweet Baby Ray's) barbecue sauce 
    1/4 cup vinegar
    1 teaspoon red pepper flakes
    1/4 cup brown sugar 
    1 teaspoon garlic powder 

    Assembly: 
    1. Mix all ingredients except chicken.
    2. Put chicken in the crock pot and pour sauce mixture over it. (I usually save some sauce to drizzle over the chicken when I serve it).
    Serving Day: 
    Thaw. Cook on low for 4-6 hours.

    Adapted from food.com

    Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

    Meat:  Ranch House Pork Chops
    6 pork chops, 1/2 inch thick
    1 packet dry Ranch Dressing Seasoning
    10 oz. can Cream of Chicken Soup

    Assembly Day:
    Place chops in freezer bag.  Mix seasoning and soup in a bowl and then pour over chops in freezer bag.  Freeze.

    Serving Day:
    Thaw chops completely.  Place pork chops with mixture into a crock pot and cook at HIGH for 4 hours OR on LOW for 6 hours.

    Side Dish:  Parmesan Mashed Potatoes
    You do not freeze these.  You make the mashed potatoes on the SERVING DAY.
    4 lbs. peeled, cubed potatoes
    5 Tablespoons real butter
    1 Cup fresh grated Parmesan cheese
    6 cloves of garlic
    1- 1 1/2 cups warm milk
    1 Tablespoon salt, or to taste
    1 teaspoon fresh cracked black pepper, or to taste

    1. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

    2. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

    Saturday, February 14, 2015

    Italian Turkey Soup by Jackie

     
    Ingredients:
    2.5 lbs. ground turkey breast (2c. cooked)
    1 1/4 c. onion, diced
    3 cloves garlic, finely minced
    2 tbsp. olive oil
    3/4 tsp. salt
    3/4 tsp. pepper
    2 1/4 cups carrots sliced
    2 1/4 cups celery sliced
    1 can diced tomatoes (28 oz) undrained
    1 can diced tomatoes (14 oz.) undrained
    4 1/2 cups beef broth
    6 tbsp. tomato paste
    1 1/2 tsp. basil
    1 1/2 tsp. oregano
    1 1/2 tsp. thyme
    3/4 tsp. chili pepper flakes
     
    Assembly:
    Heat olive oil in large skillet.
    Add ground turkey, salt, pepper, onion and garlic to skillet and saute until turkey is cooked through.
    Place meat into gallon size Ziploc freezer bag.
    In same skillet add carrots and celery and saute just until slightly tender, not soft.
    Pour into bag with meat.
    Add tomatoes, beef broth, tomato paste and all the herbs to skillet and bring to a boil.
    Pour into bag with meat & veggie mixture.
     
    Serving Day:
    Thaw completely.  Pour into a large soup pot.  Stir. Simmer on low heat for 30- 40 minutes.