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, June 21, 2017

Chicken Tacos with Rice

Recipe from:

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 


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:

    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
  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


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

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

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

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.

Cilantro Lime Chicken by Jackie

This recipe is one of our family favorites!  You can eat the chicken breasts as is or try one of the many ways we have enjoyed it.  One of our favorites is to serve it over rice with a little sprinkle of shredded cheddar cheese sprinkled on top.  We've also enjoyed it shredded as taco meat wrapped in soft tortillas.  My kids really love it shredded and served with tortilla chips.  However you choose to serve it, I hope you love it as much as we do!

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
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. 

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.

 *Adapted from

Wednesday, May 31, 2017

Brown Sugar Meatloaf by Alicia

After having my third child I was blessed with many meals from many friends.  This was one of my favorites and I had to get the recipe from her.  When she made this meatloaf, she made it with turkey and oh man was it delicious!!!  You can use ground beef or ground turkey in this recipe and both are yummy.  We pair this with chunky smashed potatoes and fresh red beets.  

  • 1/2 cup packed brown sugar
  • 1 cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1.5 - 2 lbs of lean ground beef
  • 1 cloves of garlic
  • 1 tbsp Worcestershire sauce
  • 1/2 cup milk
  • 2 eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 pkg dry onion soup mix
  • 3/4 cup oatmeal

Line a loaf pan with aluminum foil for easy serving and clean up. 
Combine brown sugar, ketchup, and 1 TBSP Worcestershire sauce, 
mix well and set aside.
In a separate bowl combine ground beef, minced garlic, 1 tbsp Worcestershire sauce, milk, 2 eggs, salt and black pepper, dry onion soup mix, and oatmeal. 
Mix well with your hand and then add 1/3 of the brown sugar mixture.
Pour enough of the brown sugar mixture to cover the bottom of the loaf pan.  
Add the meatloaf and top with the remaining brown sugar mixture. 

To bake:
Thaw the night before in the refrigerator.  
Preheat the oven to 350, bake for 1 hour or until the meatloaf reaches 165 degrees on a meat thermometer.  

Monday, May 22, 2017

Stromboli by Jen

*adapted and changed from

1 can (13.8 oz.) refrigerated pizza crust
9 Mozzarella Cheese Slices

6-8 oz. thinly sliced honey ham
6-8 oz. thinly sliced oven roasted turkey
6 green onions, chopped fine
1/4 teaspoon dried Italian seasoning

1. Unroll dough on parchment paper. Place ham & turkey on dough leaving 1/2 inch to the edge; sprinkle with chopped onions, & cheese.

2. Roll up jelly roll fashion, starting with the long side. Pinch seams to seal & tuck ends under. Place seam side down on baking pan.

3. Wrap in aluminum foil before freezing. 

Serving Day:
Thaw Stromboli, unwrap from aluminum foil and discard foil. Leave parchment paper on cookie sheet, then Bake at 350 for 26-30 mins. or until golden brown.  Cool slightly before slicing; slice into 2 to 3 inch pieces.  Serve warm.

NOTE: I doubled this recipe to feed 6 adults.  

Monday, May 15, 2017


4-6 pre-made chicken or steak skewers removed from the skewer OR 4 chicken breasts OR 1-2 lbs. Sirloin or Round Steak OR a 1-2 lb. pork tenderloin
Fresh vegetables of your choice OR 1 bag of frozen stir fry vegetables
1 to 2 cups of fresh pineapple chunks OR 1 can of pineapple chunks, drained
1/4 teaspoon red pepper flakes, optional

Spray crockpot with non-stick spray. Add meat, vegetables and pineapple to crockpot and pour the bottle of Island Soyaki on top. Cook on low 6-8 hours or high 4-6. Serve over a bed of rice.

Cooking rice:
Rinse rice under cold water. Place 3 cups water in sauce pan and bring to a boil. Add rice and bring to gentle simmer. Cove rice and turn heat to low. Cook 18 minutes. Remove lid and fluff with a fork.
Freezer Meal Directions:
You can also throw all of the ingredients into a large bowl and then place ingredients into a large freezer bag or container. When ready to use, put in refrigerator and thaw overnight and the next morning fill the crockpot and cook on low for 6-8 hours.

Saturday, May 6, 2017

Sizzlin' Chicken Skewers by Beth

I got this recipe from the Kraft food magazine I used to get (when it was free).  Our family LOVES this grilled chicken.  I have made this and taken it camping for an easy dinner.  I froze it in a large plastic container, threw it in the bottom of cooler (still frozen).  It thaws while helping to keep everything else cold that's on top.  FYI, it probably won't thaw that same day.
**I doubled it for our group**
**Alert...contains peanuts**
Sizzlin' Chicken Skewers Image 1
2/3 c. hot water
1/2 c. Kraft teriyaki BBQ sauce
1/2 c. creamy peanut butter
1/2 c. soy sauce
1/2 c. fresh cilantro, finely chopped
1/4 c. honey Dijon mustard
2-2 1/2 lbs. boneless, skinless chicken breasts, cut into strips (I used chicken tenderloin and cut each in half)
wooden skewers
Soak skewers in water while making the marinade and cutting the chicken.  Mix the first 6 ingredients (everything but the chicken) in a bowl and whisk until blended; set aside.  Thread the chicken on the skewers; I filled my skewer.  Place in foil pan (9x13 size).  Pour marinade on top.  Cover and freeze.
Serving Day:
Thaw completely in the fridge.  The chicken will marinate while it thaws.  Grill 5-7 min. or until chicken is cooked through.

Wednesday, May 3, 2017

Fire Roasted Tomato Bisque

One day I went to Panera Bread with friends and tried their tomato soup and I was in love!!  The problem was I can't recreate a dish (I wish I could), so I began searching online.  I ran across this recipe on and thought it sounds hearty and delicious.  I made this adding extra vegetables and haven't turned back!  I make it in big batches and freeze it in portions my family will eat.  I pair this with a chicken parmesan grilled cheese or grilled cheese with roasted mushrooms and onions smothered in smoked chipotle Gouda!  


  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 medium carrot, finely chopped
  • 3 celery rib, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock or canned low-sodium broth
  • Two 14 1/2-ounce cans diced fire-roasted tomatoes, drained
  • 3 tablespoons tomato paste
  • 2 teaspoons sugar
  • 1/4 cup heavy cream
  • Salt and freshly ground white pepper
  • 1/2 cup garlic or cheese croutons, for garnish (optional)


Chop the onion, carrot, celery, and garlic cloves.  Melt half of the butter in a large stock pan.  Add the vegetables, continue stirring until soft and brown, but not burnt.  Add flour and stir for about a minute until the flour is fully incorporated.  Add the broth or homemade chicken stock, roasted tomatoes, tomato paste and sugar.  Bring to a boil, then lower the heat and cover until vegetables are soft.  
Once the vegetables are soft, use an immersion blender to blend to the consistency you desire.  I prefer on the chunky side, so I blend less.  Continue blending if you prefer smooth.  Lastly, add the heavy whipping cream, 2 TBSP butter and salt and pepper.  

To bake:

Thaw in a bowl in the frog overnight.  Place in a sauce pan and bring to a simmer to reheat and ENJOY!  If you think last minute I want Tomato Bisque, place the bag in cold water to help quickly begin the thawing process enough that it can be broken into chunks.  In a sauce pan, add enough water to cover the bottom, place the chunks in, cover with a lid.  Stir occasionally until its thawed and warmed through, then ENJOY! 

Tuesday, April 11, 2017

Tahani Goddess Chicken by Jen

3 lbs. of chicken breasts
3/4 c water

1 cube chicken bouillon
1/4 c tahini (sesame paste)
2 T soy sauce
1 T honey
2 t minced fresh ginger

2 t butter 
Place chicken in a gallon-sized freezer bag.  Mix all other ingredients together.  Pour sauce 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.