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, 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.
  9. 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.
  10. 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

Sunday, July 9, 2017

Cheeseburger Sliders by Beth

I got this recipe from a Facebook video around Super Bowl time.  It doubles as a good dinner or appetizer!  http://fox8.com/2016/01/29/super-bowl-snacks-heres-an-easy-cheesy-pull-apart-sliders-recipe/

Ingredients:
1 lb. ground beef
1 teaspoon salt
1 teaspoon pepper
1 teaspoon mustard powder
½ teaspoon paprika
2 cups diced onion (about 1 medium onion)
3 cloves garlic, minced
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
12 slices cheddar cheese
12 dinner rolls
Glaze:
½ cup butter
2 tablespoons Brown Sugar
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 tablespoon sesame seeds

Assembly:
In large skillet, brown the beef with onion and garlic.  Drain; return to skillet and add seasonings.  Stir in drained tomatoes until combined. Slice dinner rolls in half and place bottom half of rolls in 9x13 baking dish. Top with beef mixture & sliced cheese. Top with the top half of the buns.
Mix all the ingredients for the glaze in a sauce pan over medium heat (or microwave about 40 seconds) and mix until melted, smooth, and combined. Pour evenly over the buns.

Serving Day:
Thaw in fridge.  Bake at 350 for 25 minutes.

Swiss Cheese Chicken By Tiffany

http://oneshetwoshe.com/2014/04/swiss-cheese-chicken.html


Ingredients:

2 pounds of chicken
1 can cream of chicken soup
1/4 cup milk
6 or more slices Swiss cheese
Box chicken flavored stove top stuffing
1/4 cup butter, melted

Assembly:
Place chicken on bottom of baking dish. Cover with sliced cheese. Mix milk and chicken soup together in a small bowl and spread over chicken and cheese.

Serving Day:
Thaw completely in fridge. Sprinkle stuffing over top of chicken, cheese and soup. Melt butter and drizzle over the top of stuffing. Bake uncovered at 350 for 45-60 minutes.

Saturday, July 8, 2017

Sloppy Joes

Recipe from: http://thepioneerwoman.com/cooking/sloppy-joes/

Growing up sloppy joes were a staple in our household so it became a comfort food for me.  I wanted something more than Manwich out of a can so I began looking up recipes which led me to the Pioneer Woman.  This recipe is easy (after the first time making it), makes a lot, and is nice on the wallet.  Make this and you'll NEVER go back to the can again!  ENJOY 

Ingredients: 
  • 2 Tablespoons Butter
  • 2-1/2 pounds Ground Beef
  • 1/2 whole Large Onion, Diced
  • 1 whole Large Green Bell Pepper, Diced
  • 5 cloves Garlic, Minced
  • 1-1/2 cup Ketchup
  • 1 cup Water
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Chili Powder (more To Taste)
  • 1 teaspoon Dry Mustard
  • 1/2 teaspoon Red Pepper Flakes (more To Taste)
  • Worcestershire Sauce, To Taste
  • 2 Tablespoons Tomato Paste (optional)
  • Tabasco Sauce (optional; To Taste)
  • Salt To Taste
  • Freshly Ground Black Pepper, To Taste

Assembly: 

Melt the butter in a large skillet, add ground beef and cook until brown. Drain most of the fat. 
Add onions, green pepper, garlic and cook until vegetables begin to soften. 
Add ketchup, brown sugar, chili pepper, dry mustard, and water; simmer for 15 minutes.  Add tomato paste, Worcestershire, and Tabasco and/or red pepper flakes. Season with salt and pepper (if needed). Cook for another 5 minutes. 


Allow the meat mixture to cool before putting it in a big ziplock bag and lying flat to freeze. 


Serving Day:

Thaw the meat mixture and warm in a skillet (adding water if needed).  Once warm, place a scoop on a toasted bun and serve with your favorite fries.  

Friday, July 7, 2017

BBQ Ranch Chicken by Jackie

Want a chicken recipe that is super easy and full of flavor?  Try this! I tasted this chicken a few years ago on a sample day at Sam's Club.  It was SO good that I asked the employee who made it for the recipe.  Meijer has Sweet Baby Ray's BBQ Sauce on sale for 88¢ this week, so it seemed like the perfect time to make it for my Freezer Friendz.  🌝

Ingredients:
Photo of the finished product to come soon.
6 chicken breasts, rinsed and trimmed
1 c. Hidden Valley Ranch Dressing
1 c. Sweet Baby Ray's Original BBQ Sauce

Assembly: 
Pour dressing and BBQ sauce into gallon size Ziploc freezer bag.  Mix well.  Place chicken breasts into bag.  Seal bag.  Make sure all chicken is well coated with sauce.  Freeze flat.

Serving Day:
Thaw completely.  Grill until cooked through.

Wednesday, June 21, 2017

Chicken Tacos with Rice by Alicia

Recipe from: 
http://www.foodnetwork.com/recipes/alton-brown/taco-potion-19-recipe-2115513

I use to buy taco seasoning packets until I learned how much better it tastes to make my own (well, Alton Browns...), how quick and easy it was, not to mention CHEAP too!  I use this taco seasoning recipe for ground beef, chicken, and even shrimp.  It's delicious and I hope you enjoy all the flavor it has too.

Taco Seasoning Ingredients: 
Chicken Tacos:
2lbs Chicken Breasts, cubed or strips
2TBSP Oil 
1 small onion, diced 
3 Garlic Cloves, chopped
1 1/2c of Chicken Broth (use low sodium) or Water  
1 1/2 portions of the Taco Seasoning 

Assembly: 

Cut chicken breasts to desired size, set aside.  Heat oil in skillet, add onion and garlic and cook until you begin to smell the aroma.  Add the chicken, only cook for about 3 minutes.  Mix the chicken broth or water with the taco seasoning, add this liquid mixture to the skillet.  Place a lid on top and let all the flavor finish cooking into the chicken (about 5-10 minutes, depending on chicken thickness).

Serving Day:

To freeze: cut chicken into desired size, add in chopped garlic and onion.
Thaw and follow the cooking directions above.

Meatball Sliders by Jen

Recipe adapted from: http://www.homemadeinterest.com/easy-meatball-sliders/

Ingredients:
    These cheesy Meatball Sliders are an easy appetizer recipe for game day. Make them for your next party!
  • 12 -15 Slider buns
  • 12 -24 Meatballs, cooked
  • 2 -3 c Spaghetti Sauce
  • 2 -3 c Mozzarella cheese, shredded
  • 3 tbsp Parmesan cheese
  • 1 tbsp Italian seasoning
  • 2 tbsp Olive oil
Assembly:
  1. Preheat oven to 350°F.
  2. Place the bottom half of the slider buns in a casserole dish.
  3. Spoon a little sauce on each bun then place a meatball on each one, and add just a little more sauce over the meatballs.
  4. Cover the meatballs in mozzarella cheese.
  5. Place the top buns over the meatballs and brush them with a little oil.
  6. Combine the Parmesan cheese and the Italian seasoning then sprinkle it over the buns.
  7. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.
  8. Enjoy!

Serving Day:
Thaw, Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.

Cheeseburger Unstuffed Shells by Tiffany

Ingredients:

2 pounds ground beef
steakhouse seasoning
1/4 cup sweet pickle relish
15oz tomato sauce
1/2 cup ketchup
1/4 cup mustard
1 pound medium shells
2 cups shredded cheddar cheese
1/3 cup chopped onion
couple dashes Worcestershire sauce

 Assembly:
Cook shells in boiling water per package directions, drain and set aside. Brown ground beef with steakhouse seasoning and onion. Remove from pan with slotted spoon. In a large bowl mix together ketchup, relish, mustard and worcestershire sauce, add ground beef and mix well. In the bottom of a 9 x 13 pan, add the tomato sauce. Top with noodles and spread in even layer. Top with ground beef mixture and spread in even layer. Top with shredded cheese.

 Serving Day:
Thaw completely. Set oven to 350. Bake covered for 30 minutes. Uncover and bake until cheesy is bubbly and brown.

Monday, June 19, 2017

Slow Cooker Honey Parmesan Pork Roast by Beth

http://www.sixsistersstuff.com/2011/12/slow-cooker-parmesan-honey-pork-roast.html

Ingredients:
2-3 lbs. boneless pork loin
2/3 c. Parmesan cheese
1/2 c. honey
3 T. soy sauce
2 T. dried basil
2 T. garlic, minced
2 T. olive oil
1/2 t. salt
2 T. cornstarch
1/4 c. water

Assembly:
Place roast in gallon freezer bag.  In small bowl, combine the next 7 ingredients (cheese through salt).  Pour sauce in sandwich bag and place inside larger bag with pork.  Freeze.

To Serve:
Thaw completely.  Place roast in slow cooker.  Gently squeeze sauce bag to remix all the ingredients; pour over roast.  Cook on low for 6-7 hours or until meat thermometer reads 160 degrees.  Remove to serving plate and keep warm.  Pour sauce in small saucepan and bring to a boil.  Combine water and cornstarch until smooth.  Add to saucepan and bring to second boil.  Cook and stir for 2 min or until sauce thickens.  Serve sauce over sliced roast.

Saturday, June 17, 2017

Teriyaki Meatballs by Jackie

 Do you love an easy meal? As a mom of four active children, I sure do!   
My slow cooker saves dinnertime for us on a regular basis, especially now, with the busyness of summer! Freezer Friend, Jen, first made this recipe back in 2011, as a baked dish. I decided to try it in the slow cooker and it worked perfectly!  I hope you enjoy this delicious, colorful dish as much as we do!



Meatball Ingredients:
36 - 1 oz. frozen homestyle meatballs (I used Deluxe Meatballs from GFS.)
1 large can of pineapple chucks and juice
1 jar of Kikoman’s Teriyaki Baste and Glaze (Kroger brand works too.)
2 cups of frozen 3 pepper and onion blend  

Assembly ~ Meatballs:
Pour pineapple chunks and juice, teriyaki glaze, frozen vegetables and frozen meatballs into a gallon size Ziploc freezer bag. Freeze bag standing up, so it can easily be put into slow cooker while still frozen. 

Serving Day ~ Meatballs:
Option 1: Cook from thawed:
Thaw completely. Pour meatball mixture into a 9x13 baking dish.  Bake covered at 350 for 30-45 minutes. Serve over the cooked rice.
 
Option 2: Cook from frozen:
Pour frozen meatball mixture into slow cooker.  Cook on low for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

Serve both options over prepared rice.

Rice Ingredients:
1 bag of  rice
1 Tbsp. butter
1 tsp. salt

Assembly ~ Rice:  
Place rice, butter and salt into quart size freezer bag.  Freeze flat.

Serving Day ~ Rice: 
(Note to Freezer Friendz Swap Group: I already added butter and salt into your bags of rice.)

Stove Top Directions:
Add rice and 3 1/3c. water in a saucepan.  Stir and bring to a boil.  Lower heat to simmer.  Cover and simmer for 20 minutes or until all water is absorbed.  Remove from heat and let stand covered for 5 minutes. 

Microwave Directions:
Add rice and 3 1/3 c. water to microwave safe container.  Stir and cover.  Cook on High (100%) power for 5 minutes.  Cook on Medium (50%) power for 30 minutes.  Remove from microwave and let stand covered for 5 minutes.