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!

Tuesday, September 15, 2015

White Chicken Chili by Jake

3-4 Chicken Breast
1.5-2 tsp chili powder
1.5 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 can of chicken broth
4.5 ounce can of chopped green chilies
1 can of drained corn  (I prefer white corn)
2 cans of Northern beans drained
2 tbs butter
2 tbs flour
1 cup milk
1/2 cup sour cream
1 tsp Better than Bouillon chicken base
1/2 tsp seasoning salt

Assembly: Put chicken and spices in the crock pot. Add chicken broth, corn and beans. In a small sauce pan melt butter on medium heat and whisk in the flour, allowing it to bubble and brown a little bit. Gradually whisk in the milk and chicken base. Let the sauce thicken for about 2-3 minutes and add to the crockpot. Add sour cream and let mix it all together.

Serving Day: Cook on low 6-8 hours and then serve and enjoy! 

Monday, September 14, 2015

Stromboli by Jen

*adapted from

1 1/2 can (13.8 oz.) refrigerated pizza crust
1/2 cup Grated Parmesan Cheese
12 Mozzarella Cheese Slices
1/2 cup chopped red peppers

20 slices Oven Roasted Turkey Breast
20 slices Smoked Ham

Heat oven to 425°F.  Unroll pizza crust on baking sheet sprayed with cooking spray. Pat out dough to 15x10-inch rectangle; sprinkle with Parmesan cheese. Layer remaining ingredients lengthwise down center of dough.  Fold dough in half over filling; pinch edges together tightly to seal. Cut small slits in top of dough to vent. 

Serving Day:

Thaw, Bake 15 to 18 min. or until golden brown. Cool slightly before cutting to serve.

Saturday, September 12, 2015

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 large whole wheat 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 in thirds.  Place in 2 - gallon size Ziploc freezer bag.  Place 1/4 cup enchilada sauce in snack size Ziploc bag.  Place 1 cup of cheese in snack size Ziploc bag. Place both sauce and cheese bags into the burrito bag.  Lay flat to freeze.

Serving Day:
Thaw completely. Grease large baking dish.  Place burritos seam side down in baking dish.  Cover all burritos with remaining enchilada sauce (about 2 tsp. per burrito) and top with shredded cheese. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Creamy Pot Roast for the Crock Pot by Amy

3 pound roast
1 can of cream of mushroom soup
1 package of dry onion soup mix
1 can of Coke
Kosher salt and pepper to taste

1.  Place roast in gallon size Ziploc bag.
2.  Sprinkle roars with Kosher salt and pepper.
3.  Pour onion soup mix, cream of mushroom soup and Coke over roast.
4.  Freeze.

Serving Day:
1.  Thaw completely.
2.  Place contents of the bag on a crock pot.
3.  Cook on low for 8 hours occasionally spoon sauce over roast.

Taco Chicken Foil Pack by Beth

adapted from:
6 boneless, skinless chicken breasts
6 tsp. taco seasoning mix (I made Jackie's recipe previously posted)
3 medium sized potatoes, thinly sliced
2 zucchini, thinly sliced
1/2 red onion, thinly sliced
1-1/2 c. salsa
1-1/2 c. Mexican blend shredded cheese
sour cream (not included with our swap)
On counter, lay out six 12 inch squares of heavy duty aluminum foil; spray with nonstick cooking spray.  In center of each foil square, place potatoes (each packet will have 1/2 of a potato).  Next, layer zucchini (about 1/3 of a zucchini per packet) and then red onion.  Sprinkle 1/2 tsp. taco seasoning over veggies on each square.  Top each with raw chicken breast.  Sprinkle the top of each breast with another 1/2 tsp. taco seasoning (each packet will have total of 1 tsp. taco seasoning).  Top each square with 1/4 c. salsa and 1/4 c. cheese.  Fold each foil square to make a packet. Place packets in freezer bag; freeze.
Serving Day:
Place frozen foil packets on rimmed baking sheet.  Bake at 400 for 1 hour and 20 min.  Once done, carefully puncture a hole in the side of each packet to drain all the juice.  Carefully open and slide onto plate. Serve with sour cream, if desired.

Sunday, August 9, 2015

Brown Sugar Chicken for the Grill by Amy

6 chicken breasts - You can filet them for a "quick grill".
1 cup of brown sugar
1 cup of vegetable oil
1/2 cup of white vinegar
1/2 cup of soy sauce

For the marinade, whisk together brown sugar, oil, vinegar and soy sauce in a bowl.  Place chicken in a Ziploc bag and pour marinade over the chicken.  Freeze.

Serving Day:
1. Completely thaw chicken.
2. Remove chicken from the bag and discard marinade.
3. Grill the chicken.
4. Enjoy

Saturday, August 8, 2015

Backyard Burgers *Freezer to Table*

Ingredients: 2.5 lbs Ground Beef
                    1 tsp Garlic Salt
                    1.5 tsp Onion powder
                    1 tsp black pepper
                    1 tsp Garlic Powder
                    1.5 tbs Worcestershire sauce (I use the famous Lea & Perrins sauce that is an original    19th century recipe)

Assembly: Mix all of the ingredients together. Roll the ground beef into a ball and then flatten each patty with an indent in the middle of each one. It cooks more even with a indentation in the middle of the patty.

Serving Day: FIRE UP THE GRILL! Once your grill is nice and hot. Cook your burgers to an internal temperature of 165 and get ready for a mouth watering burger. Throw all of your favorite toppings on and enjoy.

Thursday, August 6, 2015

Very Greek Grilled Chicken by Jackie

6 chicken breasts
1/2 c. extra virgin olive oil
1/3 c. fresh squeezed lemon juice
1 tsp.  fresh lemon zest
1 tsp. Greek seasoning
1 tsp. poultry seasoning
1 tsp. dried oregano
1/4 tsp. black pepper

Trim chicken and put into gallon-size freezer Ziploc.  Mix all other ingredients in small bowl and pour over chicken.  Lay flat to freeze.

Serving Day:
Thaw completely.  Grill. 

Tuesday, July 21, 2015

Turkey Ravioli Lasagna by Beth
Turkey Ravioli Lasagna Recipe
1 lb. ground turkey
1/2 tsp. garlic powder
salt and pepper, to taste
1 c. grated carrots
1 c. chopped fresh mushrooms
1 T. olive oil
28 oz. spaghetti sauce
25 oz. frozen cheese ravioli
8 oz. shredded mozzarella cheese
1/2 c. grated parmesan cheese
In skillet, brown turkey; drain and season with garlic powder, salt, and pepper.  In saucepan, cook carrots and mushrooms in oil until tender; remove from heat and stir in spaghetti sauce.  In greased 9x13 foil pan, spread 1/2 c. of sauce mixture.  Layer half of the frozen ravioli (no need to cook first if freezing), half the turkey, and half the cheeses.  Repeat layers.  Cover with foil lid and freeze.
Serving Day:
Thaw in fridge.  Bake, covered, at 375 for 40-45 min or until bubbly and heated through.  Remove lid and bake another 10 min or until golden.  Let stand 15 min before serving.

Friday, July 17, 2015

Get Out of the Kitchen and Enjoy Your Summer!

Summer is in full swing!  We love to use our grill in the summer for quick, easy dinners.  How about you?  One of the ways that I have found helpful for keeping me in the fun with my kids and out of the kitchen, is flash marinating.  See our instructions below for this super easy, very tasty way to make some flavorful meat for the grill.   

Flash Marinade
  • Mix marinade in small bowl or open a bottle of your favorite pre-made marinade. 
  • Place raw chicken or beef in a freezer Ziploc bag.
  • Pour in your marinade.
  • Lay bag flat and freeze.  
  • Thaw overnight when you are ready to use the meat.  
In the freezing and thawing processes, your meat will be infused with the marinade and will be tenderized at the same time. You are now ready to cook!

Thursday, July 16, 2015

Melt-in-Your-Mouth Beef by: Jen

Melt In Your Mouth Short Ribs Recipe*adapted from


3 lbs. beef rib steak
2 tablespoons packed brown sugar
3 cloves garlic, minced
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup
1 bottle (12 fluid ounces) dark ale or beer 
Hot mashed potatoes or egg noodles
Note: Add 1 teaspoon dried thyme leaves, crushed if desired.  

Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat.  Stir the soup and ale in a small bowl. Pour over the beef.  Cover and cook on LOW for 8 to 9 hours 
OR on HIGH for 4 to 5 hours.-- until the beef is fork-tender. Serve with the mashed potatoes or egg noodles. 

Serving Day:
Thaw completely.
Cover and cook on LOW for 8 to 9 hours 
Or on HIGH for 4 to 5 hours. or until the beef is fork-tender. Serve with the mashed potatoes or egg noodles.  

Sunday, July 12, 2015

Italian Subs by Beth

6 sub buns, split horizontally
12 slices provolone cheese
red onion, thinly sliced
tomato, sliced (I used Roma because they are
       smaller and fit better on the buns)
6 slice salami, cut in half
18 slices deli ham
1 T. olive oil
2 t. apple cider vinegar
2 1/2 t. dried basil
1/8 t. pepper
Open the buns and on the bottom bun layer one slice of cheese (cut in half to fit), onion, tomato, 1 slice of salami (cut in half to fit), 3 slices of ham, and another slice of cheese (cut in half to fit).  Combine remaining ingredients and drizzle over top layer of cheese.  Cover with top bun and place 3 subs in gallon size freezer bag (you will need 2 bags).  Freeze.
Serving Day:
Thaw subs in fridge.  Place subs on cookie sheet, removing top bun.  Broil for 3-5 min. or until cheese is melted (this may take longer as the entire sub is cold).  Replace top bun and return to oven just until top bun gets lightly toasted.  **This meal can probably be cooked from frozen, I'm just not sure how long to tell you to bake it.  If you decide to do it this way, please comment with instructions**

Cilantro Lime Chicken by Jackie (Rerun)

I love the versatility of this meal!  You can eat this on rice, in regular taco shells or on tortilla chips. This time, I've included tortillas for you.  Just shred the meat at the end of the cooking time and serve on the tortillas. Enjoy!

For cooking directions, see original recipe at this link:



Saturday, June 13, 2015

Smoked Beef Sausage Primavera by Jackie

*adapted from Taste of Home recipe Smoked Sausage Primavera

8oz. uncooked thin spaghetti
3 cups frozen broccoli cuts
2 cups frozen Tri-Color Pepper and Onion Blend
1.5-2 smoked beef sausage ropes cut into 1/2" slices
1/2 cup water
1 (12 oz.) can evaporated milk
4 tablespoons butter
1 tsp. Italian seasoning
1/2 cup grated Parmesan cheese

Bring water and sausage to a boil in a large skillet.  Reduce heat and cover.  Simmer for 7-8 minutes.  Add milk, seasoning and butter to skillet.  Cook and stir until butter is melted.  Cool completely.  Pour into gallon size Ziploc freezer bag.  Add broccoli and peppers into a separate small Ziploc bags.  Add Parmesan cheese into a snack size Ziploc bag.  Place spaghetti (broken in half) into snack size Ziploc bag.

Serving Day
Thaw sausage mixture and cheese bags only.  In large pot, cook spaghetti according to package directions, adding frozen broccoli and peppers during the last 4 minutes of cooking time.  Remove from heat and drain when pasta is done and veggies are cooked to your liking.  While pasta is cooking, heat sausage mixture in microwave or on stove until hot.  Drain spaghetti and vegetables.  Return to pot.  Add sausage mixture and cheese to spaghetti.  Toss to coat all noodles.  Serve hot.

Friday, June 12, 2015

Angel Broccoli Chicken by Beth

adapted from:
2 lb. boneless skinless chicken breast, cut into bite-size pieces
12 oz. frozen broccoli florets
8 oz. Neufchatel cream cheese (1/3 less fat), softened
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. Kraft Tuscan House Italian dressing
1/2 c. white cooking wine
16 oz. angel hair pasta
Layer chicken and broccoli in gallon size freezer bag (note, the chicken is raw and the broccoli can still be frozen).  In mixing bowl, beat remaining of ingredients (except the pasta).  Pour on top of chicken and broccoli.  Seal and lay flat to freeze.
Serving Day:
Thaw completely in fridge.  Pour contents of bag in crock-pot.  Cover and cook on HIGH for 2-3 hours or low for 4-5 hours.  Cook pasta according to directions on box.  Serve chicken mixture over hot pasta.  Enjoy!

Friday, June 5, 2015

Asian Glazed Chicken Quarters

This is my version from the Pampered Chef "Great Grilling Recipes" Cookbook.

1-2 1/2" pc. fresh ginger root, peeled
1/2 cup Hoisin Sauce
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1/4 cup Brown Sugar
2 tsp. Garlic Powder
6 Chicken Leg Quarters, skinned

1.  Remove skin from raw chicken.  Make 3/4" slits in the chicken thighs and drumsticks to allow marinate to penetrate into the meat.  Place chicken in gallon size Ziploc bag.
2.  Peel ginger root and grate it enough to make 2 1/2 Tablespoons.  Combine ginger, hoisin sauce, Soy sauce, Vinegar, brown sugar and garlic powder in bowl.  Mix and pour half of sauce into a sandwich bag to save when grilling.  Pour the remaining sauce in bag of chicken.  Freeze in freezer.
Serving Day:
1.   Thaw completely and cook on grill, covered with foil, over med-high heat, 25-30 minutes. Turn frequently and baste occasionally with reserved marinade.

Sunday, May 17, 2015

Seasoned Hamburger Patties by Amy

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.)

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

1 can pineapples (save the juice)
3 tbsp. soy sauce
4 tbsp. honey
3 tbsp. apple cider vinegar
3 tbsp. canola oil
1 tsp. sesame oil
1 tbsp. 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)
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 Pork by Jackie

Adapted from:

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

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

  • 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
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.