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!

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. 

Saturday, April 8, 2017

Cincinnati Style Crockpot Chili w/ Spaghetti by Beth

2 lb. ground beef (I used 90/10 since the fat cannot be drained from this recipe)
6 oz. tomato paste
1 qt. water
1 small onion, finely chopped
1 T. white vinegar
1 T. salt
1 tsp. cinnamon
1 1/2 T. chili powder
1 T. pepper
2 tsp. allspice
1 tsp. cumin
16 oz. spaghetti noodles
16 oz. block sharp cheddar cheese, finely grated
In gallon size freezer bag, combine RAW beef with the next 10 ingredients.  Seal and mash up bag to mix ingredients, breaking up pieces of meat.  Lay flat to freeze.
Serving Day:
Thaw completely in the fridge.  Pour in crockpot and cook on low all day (or on high for about 4 hours).  Cook spaghetti noodles according to package directions; drain.  Serve chili on top of bed of spaghetti; top with handful (or two) of cheese.

Wednesday, April 5, 2017

Pizza Meatloaf by Tiffany

8 servings

2 eggs
1/4 teaspoon black pepper
1 teaspoon season salt
1 cup crushed saltines (I used bread crumbs)
6 oz pizza sauce
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella
1 teaspoon dried oregano
1 pound ground beef
1 pound ground Italian sausage
additional 2 oz pizza sauce
additional 1/4 cup shredded mozzarella

1. In a large bowl, mix the eggs, pepper, season salt, crackers/bread crumbs, 6 oz pizza sauce, Parmesan cheese, 1/4 cup mozzarella and oregano.

2. Add beef and sausage and mix well.

3. Add mixture to loaf pan. Put additional pizza sauce and mozzarella in separate freezer bags. Place bag of cheese and sauce on top of meat in loaf pan. Wrap in aluminum foil and freeze.

On Cooking Day
1. Preheat oven to 350 degrees, bake 50 minutes.

2. Spread remaining pizza sauce over top of loaf and bake 10 minutes.

3. Sprinkle with remaining mozzarella and return to oven for 5 minutes more.

Tuesday, April 4, 2017

Chicken, Broccoli, Bacon & Potato Bake by Jackie

Recipe adapted from

5 cups diced red potatoes 3 cups diced boneless skinless chicken breast 2 cups frozen broccoli 1/3 cup cooked, crumbled bacon 1/4 cup sliced onion cups shredded cheddar cheese ½ tsp salt ¼ tsp pepper ½ tsp garlic powder ½ cup heavy cream 2 Tbsp butter, cut into small pieces
  • Grease 9x13in. foil baking pan.
  • Layer ingredients in pan in this order: potatoes, chicken, broccoli, bacon, onion.
  • In a small bowl, mix salt, pepper, and garlic powder into the heavy cream. 
  • Pour heavy cream over ingredients.
  • Top with pieces of butter.
  • Sprinkle cheese on top.
  • Cover with foil.  Label and freeze.

Serving Day:  
Bake on 350, covered for one hour or until chicken is cooked through and potatoes are tender.

Jerk Chicken by Alicia

This recipe is from:

  • 6 boneless, skinless chicken breasts
  • 1 1/2 teaspoon dried thyme leaves
  • 1 1/2 teaspoon ground allspice
  • 3 tablespoons brown sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 tablespoon garlic powder
  • 3/4 teaspoon cinnamon
  • 1/4 + 1/8 teaspoon cayenne
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice

Combine all ingredients in a Ziploc freezer bag. Add chicken breasts and freeze flat.
To bake:
  1. Thaw.  Heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes or until done.

Wednesday, March 15, 2017

Beefy Burritos by Jackie

1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 taco size tortillas
1 c. shredded cheddar cheese

Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef.  Spread 1 Tbsp. of enchilada sauce on each tortilla.
Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla.  Fold tortilla in thirds and place in a greased aluminum foil baking dish seam side down. Cover burritos with remaining enchilada sauce (about 3 Tbsp.) and top with shredded cheese.
Cover with foil pan lid. Freeze.

Serving Day:
Thaw completely. Uncover. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Monday, March 13, 2017

Chicken Tetrazzini by Beth

3 c. cooked chicken, shredded or cubed
8 oz. package of fresh sliced mushrooms
1/4 c. plus 2 T. Marsala cooking wine
1 jar Alfredo sauce
1 can cream of mushroom soup
3/4 c. chicken broth
1/4 tsp. pepper
1 c. Parmesan cheese, divided
16 oz. angel hair pasta

Cook pasta in boiling water for 2 min; drain.  Pour noodles into greased 9x13 pan.  Top with cooked chicken.  In saucepan, sauté mushrooms in 1/4 c. Marsala wine until mushrooms are soft.  Layer mushrooms on top of chicken.  In mixing bowl, combine 2 T. Marsala wine, Alfredo sauce, mushroom soup, broth, pepper, and 1/2 c. Parmesan cheese.  Pour over pasta/chicken/mushrooms and gently toss to disperse the sauce throughout the casserole.  Sprinkle with remaining Parmesan cheese.  Cover and freeze.

Serving Day:
Thaw in the fridge.  Bake, uncovered, at 350 for 45 min, or until heated through and bubbly.

Friday, March 10, 2017

Max and Erma's Chicken Tortilla Soup by Tiffany


  • 2 (10 3/4 ounce) cans Cream of Mushroom Soup
  • 2 (10 3/4 ounce) cans Cream of Chicken Soup
  • 2 (10 3/4 ounce) cans condensed cream of celery soup
  • 2 (10 3/4 ounce) cans cheddar cheese soup
  • 2 (15 ounce) cans chicken broth
  • 1 (15 ounce) cans diced tomatoes (or you can use 1 can of Rotel and skip the can of green chiles)
  • 1 cup salsa 
  • 1 (4 1/2 ounce) cans green chilies 
  • 1 medium onion, chopped
  • 4 fresh garlic cloves, minced
  • 1 teaspoon chile powder
  • salt and pepper, to your taste
  • cooked chicken breasts, cut into small chunks

Mix all ingredients together

Serving Day:
Thaw all overnight in the 'fridge. You can either add both bags of soup and bag of chicken to a crock pot and cook on low for 4-6 hours or you can add to large soup pot, heat to a boil and then simmer for 1 hour. Top with tortilla strips.

Tuesday, February 14, 2017

Ground Beef Stroganoff with Noodles by Alicia


*1.5lbs ground beef
*2 cans of cream of mushroom
*1 jar of mushrooms (fresh works too)
*2 scoops of sour cream
*Dash of paprika
*1tsp sugar
*Pinch of garlic salt
*Pinch of onion powder
*1 bag of noodles


Brown the ground beef, draining the grease. Place ground beef back in the skillet mixing in the cream of mushroom, mushrooms and 2 scoops of sour cream.  Season with salt and pepper, paprika, sugar garlic salt and onion powder.  Place in a large Ziploc bag or Tupperware bowl.
Boil noodles for 3 minutes, rinse with cold water and place in large zip-lock bag.

Serving Day:

Place meat mix in a pan to reheat until bubbly.  Be sure to continuously stir to avoid burning.
Since the noodles have been cooked for 3 minutes already, finish cooking for 4 minutes in boiling water.  Serve the stroganoff over a bed of noodles and a side salad.

Sunday, February 12, 2017

Beef Stir-Fry by Beth

1 lb. chuck roast,  thinly sliced against the grain             
3 T. cornstarch
3 T. soy sauce                      
16 oz. package frozen stir-fry vegetables
2 T. minced garlic
1/2 jar baby corn, drained and cut in half
1/2 jar bean sprouts, drained 
1 c. beef stock
1/4 c. brown sugar, packed
1/4 c. soy sauce
2 T. hoisin sauce
1 T. cornstarch
1 t. ginger                 ___      
2 c. Jasmine rice

Place beef in quart size freezer bag.  In small bowl, mix cornstarch and soy sauce.  Pour over meat; seal; and mash up bag to mix.  In gallon size freezer bag, combine veggies, garlic, corn, and sprouts.  In quart size freezer bag, dump stock, brown sugar, soy and hoisin sauces, cornstarch, and ginger.  Seal and mash up to mix.  Freeze all bags flat.

Serving Day:
Thaw all bags in the fridge.  In large skillet, sauté veggies in a little oil over med-high heat until crisp tender.  Remove veggies.  Add a little more oil.  Cook beef in same skillet until browned, about 5 min.  Add veggies, pour in sauce, and bring to a boil.  Boil for 2 minutes until sauce thickens.  Serve over rice.
***For rice:  In saucepan, bring 3 c. water to boil.  Stir in rice.  Cover.  Reduce heat and simmer for 15 min. or until all the water is absorbed***

Saturday, February 11, 2017

Honey Sesame Chicken by Tiffany

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds boneless, skinless chicken breast

Serving Day:
  1. Thaw freezer bag overnight in refrigerator or in the morning in water.
  2. Add contents of freezer bag to crockpot and cook on “low” setting for 4 hours in a 6-quart crockpot or 8 hours in a 4-quart crockpot.
  3. Top with sesame seeds and serve with steamed broccoli and rice.

Wednesday, February 8, 2017

Baked Potato Soup by Jackie

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 or green onions with tops thinly sliced
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

Place celery, chicken broth, milk, garlic, 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. Freeze ham or bacon in pint size freezer bag. Place all 3 bags into 2 gallon freezer bag to keep it all together.  Have container of sour cream in fridge to go with this recipe.

Serving Day:
Place thawed mixture from gallon freezer bag into 6 qt. pan. Add ham and sour cream and heat until boiling. Simmer for 15 minutes.  If using bacon, sprinkle on top of each serving, along with the cheese. 

* This recipe is adapted from Pampered Chef "Main Dishes" Cookbook and was a rerun of earlier recipe made by Wendy.

Wednesday, January 18, 2017

Best Marinated Chicken by Jackie

**Recipe adapted from


½ c. extra virgin olive oil
½ c. balsamic vinegar (or other vinegar)
¼ c. soy sauce
¼ c. Worcestershire sauce
⅛ c. lemon juice
¾ c. brown sugar
2 tsp. dried rosemary
2 tbsp. Dijon mustard
2 tsp. salt
1 tsp. ground black pepper
2 tsp. garlic powder
6 boneless, skinless chicken breasts

Trim chicken breasts.  Place in gallon size Ziploc freezer bag.  Mix remaining ingredients in a bowl.  Pour over chicken.  Seal bag.  Lay flat, label and freeze. 

Serving Day:
Thaw completely. Grill or bake until cooked through. 

Friday, January 13, 2017

White Chicken Chili by Beth

Adapted from Taste of Home Feb/March 2001

1 lb. chicken breast, cut into bite-size cubes
1 med. onion, chopped
1 T. oil
2 cans (15.5 oz) Bush's white chili beans (with mild chili sauce)
1 3/4 c. chicken stock
7 oz. can green chilies, chopped
1 1/2 t. garlic powder
1 t. salt
1 t. cumin
1 t. oregano
1/2 t. pepper
1/4 t. chili powder
1c. sour cream
1/2 c. whipping cream

In large saucepan, sauté chicken and onion in oil until chicken is no longer pink.  Remove from heat and allow to cool slightly.  Meanwhile, in gallon size freezer bag, dump in the next 9 ingredients (beans though chili powder).  Add chicken and seal.  Gently squish bag to mix ingredients.  Freeze upright (with seal side up).  In quart size freezer bag, dump in sour cream and whipping cream.  Seal and squish bag to mix.  Also, freeze upright.

Serving Day:
Dump frozen soup base into crock-pot (you may need to run warm water on outside of bag to loosen easier from the bag).  Cook on low all day (8-10 hrs).  Place sour cream packet in the fridge while soup base is cooking all day.  If it's not thawed completely, microwave on a low setting just until thawed.  Add sour cream contents to soup.  Turn to high for about 10-15 min, or until heated through. 

**To NOT use a crock-pot:  Thaw both bags completely in the fridge.  Pour soup base into large stockpot.  Bring to boil; reduce heat and simmer, uncovered, for 30 min.  Remove from heat; stir in the sour cream mixture and serve immediately.