Meet The Freezer Friendz!

Freezer Friendz was started in March 2008 by moms who were looking for a way to simplify dinnertime in their homes. The "Friendz" currently include Amy, Beth, Jackie, Jen, and Wendy. We meet once a month with our co-op to trade prepared freezer dinners with each other. We make the same dinner 5 times, then trade - yielding each of us 5 different dinners for the month, even though we each only cooked one recipe! We rotate our recipes amongst the following categories: beef & pasta, beef no pasta, chicken & pasta, chicken no pasta, soup/stew/chili and "other" (anything that does not fall under the previously listed categories).

Check out the comments with each recipe to see what the Freezer Friendz and others thought about the meals.

Feel free to leave your comments too after you try a recipe. We'd love to know what you think!

Thursday, April 17, 2014

Creamy Chicken and Rice by Beth

Ingredients
4 c. cooked rice
4-5 c. cooked, cubed chicken
1/4 c. butter
1/4 c. flour
2 t. chicken bouillon granules
1 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper
2 c. milk
12 oz. American cheese, sliced
2 c. sour cream
1/2 sleeve Ritz crackers, crushed
Assembly
Spread rice into a greased 9x13 dish; cover evenly with chicken; set aside.  In a saucepan, melt butter; stir in flour and seasonings until smooth and bubbly.  Gradually whisk in milk and bring to a boil, stirring constantly.  Cook and stir for 2 minutes or until thickened.  Reduce heat; add cheese (one slice at a time) and stir until cheese melts.  Stir in sour cream.  Pour sauce of rice/chicken.  Cover and freeze.
Serving Day
Thaw completely in fridge.  Bake, uncovered at 375 for 45 min, until heated through.  Cover with cracker crumbs and return to oven to lightly brown cracker crumbs.

Wednesday, April 16, 2014

Re-Run: French Toast Casserole by Jen

Re-run from Jackie:
http://freezerfriendz.blogspot.com/2008/10/french-toast-casserole-from-jackie.html

Ingredients:1 Italian bread, 1 lb loaf
1 Cream cheese, 8 oz
1/2 c. Sugar, divided
1/2 tsp. Vanilla or almond extract
1/2 c. Pecans (optional), chopped
4 Eggs
2 c. Milk
1 tsp. Cinnamon
Tbsp. Butter, melted

Assembly:
Cut bread into one inch cubes (about 14 cups). Place half of the bread cubes in a greased 9x13 inch-baking pan. Place the cream cheese in a microwaveable bowl or measuring cup. Cover the container with plastic wrap and cook on 100% power for 30 seconds. Stir it with a spoon, cover again and cook another 2 minutes. It should be completely melted. Stir half of the sugar and all of the extract into the cream cheese. Spoon the cream cheese mixture over the bread cubes (it will not completely cover them). Sprinkle the nuts over the cream cheese layer. Top with remaining bread cubes. In a bowl, beat the remaining sugar, eggs, milk, cinnamon, and melted butter together. The egg and milk mixture will make about 3 cups for each recipe.
Pour the egg and milk mixture over the bread cubes. Slide the pan into a labeled two-gallon freezer bag, seal and freeze.

Serving Day:
Thaw the casserole completely. Bake uncovered at 350 degrees for 35 minutes or until browned. Allow to sit at room temperature for 5 minutes or so before cutting. Serve with warm syrup or purchased or homemade fruit toppings.

Saturday, April 12, 2014

Coke Pot Roast by Amy

Ingredients:
3 pound roast
1 pkg. dry onion soup mix
1-10 oz. can cream of mushroom soup
1-12 oz. can of Coke

 Assembly:
1. Place all ingredients into a gallon-sized Ziplock bag
2. Freeze

 Serving Day:
1. Thaw completely
2. Place in crock pot and cook on low for 6 hours
3. Serve with a potato dish - We prefer mashed potatoes!

Sunday, March 16, 2014

Crock Pot Pulled BBQ

Ingredients:
2-3 lb. boneless pork roast or tenderloin, cubed
1 large onion, chopped
16 oz. bottle barbecue sauce
1/3 cup brown sugar
salt and pepper
Assembly:
1. Place meat in slow cooker. Sprinkle salt and pepper over pork. Add onions and sauce.
2. Cover. Cook on LOW 6-8 hours.
3. Use 2 forks to shred meat.
4. Serve on sandwich rolls with sauce.
Freezing:
1. Allow barbeque to cool completely.
2. Place barbeque in a freezer container (Ziploc bag).
Freezer to Eating:
1. Thaw barbecue completely.
2. Place in sauce pan. Warm up barbecue over medium heat. Add more sauce if barbecue is dry.
3. Serve on sandwich rolls with sauce

***For this freezer meal, I froze the meal RAW. You will need to THAW the meal and start at Step 2 under the Assembly section. 

Saturday, March 15, 2014

Lil' Cheddar Meat Loaves

Ingredients:
3 eggs
1/2 cup Milk
1 cup Cheese
1/2 cup saltines (crushed)
1/2 cup onion-chopped
1/2 teaspoon Salt
1-1/2 lb. ground beef

Sauce:
2/3 cup Ketchup
1/2 cup packed Brown Sugar
1-1/2 teaspoon prepared mustard

Assembly:
Mix together in a mixing bowl the eggs, milk, cheese, saltines, onion, salt and ground beef. Divide the mixture into a sections to create 8 mini loaves. I put my loaves on freezer paper and had a long enough piece of paper to go over the top of the loaves. Then I put the loaves in a gallon size ziplock bag. I had to use 2 bags as I could only fit 6 loaves in one bag without smushing them. Thee second bag has 2 loaves and the sauce mixture.

Prepare sauce mixture in sandwich ziplock bag and enclose in second gallon size ziplock bag.

Serving Day:
Thaw the loaves, then remove the loaves from the paper and place loaves in a baking dish. Add sauce topping and bake uncovered at 350 degrees for 45 minutes.

Friday, March 14, 2014

Marinated Chicken and Rice Bake by Jackie

Ingredients:
6 boneless, skinless chicken breasts
1/4 c. low sodium soy sauce
1/4 c. Worcestershire sauce
1 can cream of chicken or mushroom soup
1 1/3 c. water or reserved marinade *
1 c. rice, uncooked
1 tsp. paprika
1/2 tsp. pepper (use 1 tsp. if you like more spicy food)

Assembly:
Mix soy sauce and Worcestershire in Ziploc freezer bag.  Add chicken to mixture.  Add enough water to cover chicken.  In pint size Ziploc bag, mix soup with spices.  Place rice in separate bag. 

Serving Day:
Thaw completely.  Add water or reserved marinade and rice to soup mixture.  Pour into an 11"x8" baking dish.  Lay chicken on top.  Cover.  Bake on 375 for 45 minutes.

*I use marinade because I like the extra flavor.
**If not freezing, be sure to marinade the chicken overnight for best flavor.

Thursday, March 13, 2014

Italian Beef Tortellini Soup by Beth

Ingredients
1 lb. ground beef
1 med. onion, chopped
2 t. garlic, minced
4 oz. fresh mushrooms, sliced
1 T. Italian seasonings
3/4 t. salt
1/8 t. pepper
2 cans (15 oz) Italian style diced tomatoes
3 1/2 c. beef broth
10 oz. frozen chopped spinach, thawed and squeezed
Package frozen cheese tortellini

Assembly
In skillet, cook ground beef, onion, and garlic over med/high heat.  When the meat is about halfway cooked, add the mushrooms and continue to cook mixture until the meat is browned; drain.  Place the meat mixture and remaining 6 ingredients in a gallon sized freezer bag.  Seal and lay flat in freezer.

Serving Day
Thaw bag in fridge.  Pour contents in large stockpot.  Heat up soup until hot.  Meanwhile, boil tortellini as directed on the package.  Once the soup is hot, add the drained tortellini.  You may need to add more water if the soup is too thick.  Add additional salt/pepper to your taste.

Friday, February 21, 2014

Pesto Chicken by Jen (Re-Run)

http://freezerfriendz.blogspot.com/2010/08/pesto-chicken-by-jen.html

Ingredients:
6 Frozen chicken breasts
2 jars of prepared Pesto
1 box whole wheat pasta

Assembly:
Place frozen chicken breasts in dish.
Next spoon pesto over the top of each breast.
Freeze until ready to bake.

Serving Day:
Thaw 24 hours in refrigerator
Place entire bag of chicken with marinade in 9x13 dish.
Bake at 350 for 45 minutes covered.
Serve with whole wheat pasta.

Baked Ham & Cheese Sliders by Jen (Re-Run)

http://freezerfriendz.blogspot.com/2012/06/baked-ham-cheese-sliders-by-jen.html

Ingredients :
12 slider buns
1 lb. thinly sliced deli ham
6 oz. sliced Swiss cheese
3/4 c. melted butter
1 1/2 T. yellow mustard
1 1/2 tsp. Worcestershire sauce
1 T. poppy seeds (I cut back a little bit based on comments)
1 T. dried, minced onion

Assembly:
Line baking pan with buns. Remove tops of buns and set aside. Layer ham evenly on all buns. Layer cheese evenly on all buns. Place tops of buns onto the sandwiches. In small bowl, mix butter, mustard, Worcestershire sauce, poppy seeds and onion. Pour mustard mixture evenly over buns.

Serving Day: Preheat oven to 350. Place in oven directly from freezer.  Bake covered for 40 minutes. Uncover. Bake another 5 minutes.

**Can use Kings Hawaiian rolls in place of slider buns.
***This makes a great appetizer for parties too!

Make-Ahead Unstuffed Shells by Jen

Recipe From: Kraftfoods.com

Ingredients:
4 cups pasta shells, uncooked
1 lb. extra-lean ground beef - I used my grass-fed beef ;-)
1 jar (24 oz.) marinara sauce
1 tub (10 oz.) PHILADELPHIA Italian Herb Cooking Crème OR 8 oz Cream cheese and added herbs
1/3 cup chopped fresh basil
1/4 cup Grated Parmesan Cheese
1-1/2 cups Shredded Mozzarella Cheese

Assembly:
Cook pasta as directed on package, omitting salt.
Meanwhile, brown meat in large skillet; drain.
Stir in marinara sauce; simmer on medium heat 2 min.
Remove from heat. Drain pasta.
Mix cooking crème, basil and Parmesan in large bowl; stir in pasta.
Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce.
Sprinkle with mozzarella; cover with foil.
Refrigerate up to 24 hours or freeze for later.

Serving Day:
Thaw, Heat oven to 375ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.

Sunday, February 16, 2014

Shredded Salsa Beef over Rice by Jackie

**Recipe adapted from Don't Panic, Dinner's in the Freezer

Ingredients:
1 1/2-2 lbs. beef chuck roast
1 Tblsp. oil
1 onion, chopped
1 (4 oz.) can chopped green chilies
1 c. chunky salsa
2 Tblsp. brown sugar
1 Tblsp. soy sauce
1 garlic clove, minced
1/2-1 c. water

Assembly:

Place oil in skillet and brown beef on all sides. Place beef in crockpot. Add remaining ingredients and enough water to barely cover roast. Cover. Cook on low 10-12 hours until beef is tender. Remove and shred, using 2 forks to pull apart.  Discard fatty pieces.  Return meat to crockpot and stir to combine meat and liquid. Cool completely. Skim solid grease off the top and discard.  Pour into Ziploc quart-size freezer bag. Freeze enough rice for 6 servings in Ziploc sandwich bag. Place both small bags in a gallon-size Ziploc bag.  Freeze flat.

Serving Day:
Thaw completely. Reheat slowly in pan. Serve over cooked rice (see directions below).

Directions for cooking rice on stove top: Pour contents of rice bag into pan with 3 1/3c. water. Add butter and salt if desired. Stir and bring to a boil. Lower heat to simmer. Cover and simmer 20 minutes or until all water is absorbed. Remove from heat and stand for 5 minutes.

Directions for cooking rice in microwave: Pour contents of rice bag into microwave safe container with 3 1/3c. water. Add butter and salt if desired. Stir and cover. Cook on MEDIUM (50%) power for 20-25 minutes. Remove from microwave and let stand for 5 minutes.

Optional:
Serve as a filling for tacos, burritos, chalupas. Serve with your favorite taco toppings.

Mexican Chicken Bean Filling by Amy

Ingredients:
1 1/2 pounds of boneless chicken (3-4 chicken breasts)
3 teaspoons of cumin
1 teaspoon of chili powder
1 1/2 teaspoons of salt
1/4 teaspoon pepper
1 can of black beans (rinsed and drained)
1 bag of frozen corn
1 jar (32 oz) of salsa

Optional Ingredients: To be put with meal AFTER IT IS COOKED! 
1 bag of shredded cheese
1 bag of tortilla chips

Assembly:
1. Make a "rub" with the 4 spices and rub on the chicken breasts - place in a crock pot.
2. Add the other ingredients (except chips and cheese) and mix.
3. Cook on low for 10 hours or on high for 3-4 hours. Shred chicken during the last hour of cooking to give the meat more flavor.

If you want to freeze:
1. Cool chicken mixture.
2. Pour into Ziploc freezer bag.
3. Freeze.

*For our group, you will need to thaw ingredients and then start at #3 under "Steps".

Serving day:
1. Thaw overnight.
2. Heat mixture and serve over rice with shredded cheese on top or just eat with tortilla chips.

Friday, February 14, 2014

Chicken Casserole by Beth

Ingredients:
8 oz. macaroni noodles, uncooked
3 c. chicken, cooked and cubed
2 cans cream of chicken soup
2 c. milk
1 can water chestnuts, sliced and drained
1 jar pimento strips, drained
1 tsp. seasoned salt
1/2 t. pepper
8 oz. cheddar cheese, shredded

Assembly:
In gallon freezer bag, dump in all of the ingredients EXCEPT macaroni noodles.  Freeze.

Day BEFORE Serving:
Thaw freezer bag in fridge.  Pour into greased 9x13: stir in uncooked macaroni noodles and stir until all ingredients combined.  Cover and return to fridge for 9-13 hours. 

Serving Day:
Bake, uncovered, at 350 for 1 hour. 

Tuesday, January 28, 2014

Garlic Beef Enchiladas by Beth

Ingredients
Filling:
1 lb. ground beef
1 medium onion, chopped
2 T. flour
2-1/2 t. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. rubbed sage
14.5 oz can stewed tomatoes

Sauce:
4-6 garlic cloves, minced
3 T. butter
1/2 c. flour
14.5 oz can beef broth
15 oz. can tomato sauce
1 T. chili powder
1 t. cumin
1 t. sage
1 t. salt
10 flour tortillas (7 in)
8 oz. shredded Mexican blend cheese

Assembly
In a saucepan over medium heat, cook beef and onion until meat is no longer pink; drain.  Add flour and seasonings; mix well.  Stir in tomatoes; bring to a boil.  Reduce heat; cover and simmer for 15 min.  Meanwhile, in another saucepan, saute garlic in butter until tender.  Stir in flour until blended.  Gradually stir in broth; bring to a boil.  Cook and stir for 2 min. or until bubbly.  Stir in tomato sauce and seasonings; mix well.  Pour about 1-1/2 c. sauce in greased 9x13 foil pan.  Spread about 1/4 c. beef mixture down the center of each tortilla; top with 2 T. cheese.  Roll up tightly; place seam side down over sauce.  (You will probably have to lay a couple on top as they do not all fit side by side).  Top with the remaining sauce.  Cover with foil lid and freeze.

Serving Day
Thaw completely.  Cover and bake at 375 for about 60 min.  Uncover; sprinkle with remaining cheese.  Return to oven, uncovered, and bake an additional 10 min longer or until the cheese is melted.

Monday, January 20, 2014

White Chicken Chili from Jackie

*Adapted from original recipe by Vanessa Moorman

Ingredients:
1 lb. chicken breast
1 can or 2 cups chicken broth
2 cans pinto beans (with jalapeno optional for extra spicy!)
2 can northern beans (or any other white bean)
1 can diced green chilies
1 packet McCormick's White Chicken Chili Seasoning

Assembly: 
Place chicken breast, chicken broth, and seasoning packet in crock pot and cook oh high 2-3 hours until chicken looks cooked through.  Shred chicken.  Cool completely.  Place in gallon size Ziploc freezer bag.  Add cans of beans and green chilies- but do not drain off the juices.  
 
Serving Day:
Thaw completely.  Cook in crock pot on high for 2-3 hours.  Ladle into bowls and top with desired toppings (Sour Cream, Shredded Cheese, Sliced Jalapenos, Sliced Green Onions, Tortilla Strips, Crushed Tortilla or Corn Chips).

 

 

Sunday, January 19, 2014

Easy Stroganoff by Amy

Ingredients:
1 pound of ground beef
1 medium onion, chopped
1/2 teaspoon of garlic
1 - 8 oz. package of fresh mushrooms or 1 - 4oz. can of mushrooms
2 tablespoons of all-purpose flour
1/2 teaspoon of salt (I used Kosher.)
1/4 teaspoon of pepper
1 can of cream of mushroom soup
1 - 16 oz carton of sour cream
1/4 cup of ketchup
1 teaspoon of soy sauce
1 teaspoon of Worcestershire sauce
1 bag of egg noodles

Assembly:
1. Cook ground beef, garlic and onion in a large skillet until meat is browned, stirring to crumble meat - drain.
2. Stir in fresh mushrooms - cook until mushrooms are tender.
3. Stir in flour and next two ingredients for 1 minute.
4. Stir in soup - simmer for 2-3 minutes - stirring occasionally.
5. Add sour cream, ketchup, soy sauce and Worcestershire sauce and simmer for 15 minutes - stirring occasionally.
6. Completely cool, bag in freezer Ziploc bag and freeze.

Serving Day:
1. Completely thaw.
2. Heat in saucepan - you might need to add a little milk.
3. While sauce is heating, cook noodles.
4. Serve over noodles!

Thursday, December 12, 2013

Pork Chops by Wendy

Ingredients:
6 pork chops
1 med onion
1/2 cup water
1/4 cup catsup
2 tsp. Worcestershire Sauce
2 tsp. Vinegar
Salt & Pepper to taste
1 (10oz.) can Cream of Mushroom

Assembly:
Fry pork chops in skillet until browned on both sides. Let cool and put in gallon size Ziploc.
2. Mix catsup, water, Worcestershire, vinegar, salt and pepper and soup in bowl and pour in Ziploc bag with pork chops.  Add sliced onions and freeze.

Serving Day:
Thaw completely. Pour into covered dish and bake at 350 degrees for 2 hours or until tender. You may also put this in a crock pot on high 4-6 hours.

Yield: 6-8 servings

Monday, December 9, 2013

Spiced Pork Chops by Beth

Ingredients:
1/2 c. flour
1-1/2 t. garlic powder
1-1/2 t. ground mustard
1-1/2 t. paprika
1/2 t. celery salt
1/4 t. ground ginger
1/8 t. dried basil
1/8 t. dried oregano
1/8 t. salt
pinch of pepper
4-6 pork loin chops (about 3/4 inch thick)
1-2 T. cooking oil
1 c. ketchup
1 c. water
1/4 c. packed brown sugar

Assembly:
In a shallow dish, combine the first 10 ingredients; dredge chops on both sides.  Lay in single layer in a gallon freezer bag.  Combine ketchup, water, and brown sugar; stir until combined; pour into sandwich size bag (double bag).  Lay both chops and sauce flat in freezer.

Day of Serving:
Completely thaw chops and sauce bags in refrigerator.  In a skillet, brown chops in oil on both sides (do not fully cook, just brown).  Place pork chops in greased 9x13 pan.  Pour sauce over chops.  Bake, uncovered, at 350 for one hour or until tender.

Friday, December 6, 2013

Chicken Tetrazzini by Amy

Ingredients:
1 package of vermicelli
3 cups chopped cooked chicken
1 cup shredded Parmesan cheese
1 can cream of mushroom soup
1 jar of Alfredo sauce
8 oz. package of sliced fresh mushrooms
1/2 cup chicken broth
1/4 cup dry sherry
1/4 teaspoon ground pepper

Assembly Day:
1.  Prepare pasta according to package directions.
2.  Saute the mushrooms in the sherry.
3.  Stir together the chicken, mushroom mixture, 1/2 cup Parmesan cheese, soup, sauce and broth.  Stir mixture into pasta.
4.  Pour into a 9x13 pan and top with remaining cheese.
5.  Freeze

Serving Day:
1.  Thaw completely.
2.  Preheat oven to 350 degrees.
3.  Bake at 350 degrees for 35 minutes or until bubbly.

Wednesday, December 4, 2013

Cilantro Lime Chicken by Jackie

*Adapted from http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html
Ingredients:
One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
*3/4 tsp. chili powder
*1/4 tsp. garlic powder
*1/4 tsp. onion powder
*1/4 tsp. crushed red pepper flakes
*1/4 tsp. oregano
*1/2 tsp. paprika
*1/2 Tbsp. ground cumin
*1 tsp. sea salt
*1/4 tsp. black pepper
4-6 boneless, skinless chicken breast halves, trimmed of fat
                                                   
Assembly:
Mix all ingredients, except chicken, in a gallon Ziploc freezer bag.  Add chicken and coat well.  Freeze flat. 

Serving Day:
Thaw completely.  Place in slow cooker.  Cook on low for 6 hours. 

Serving Options:
1. Serve as is.
2. Shred and serve over rice.
3. Shred and serve as taco meat.
4. Serve with tortilla chips.

Variations:
1. You can substitute a 16 oz. jar of salsa and 8 oz. can of tomato sauce for 24 oz. salsa.
2. You can substitute one packet of taco seasoning for all spices (marked with *).  I used the spices listed in recipe for swap because it is healthier than prepackaged taco seasoning.