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!

Sunday, March 1, 2015

Melt in your Mouth ~Cube Steak & Gravy~

*Freezer to Table*

Ingredients: Family Pack of Cube Steak (6) 
                   2 cans of Cream of Mushroom 

                   1 Pack of Onion Soup Mix 

                   3/4-1 cup of water 

Assembly: Place cube steak in crockpot and cover with cream of mushroom soup, onion soup mix and 3/4 cup of water. 

Day of Serving: Place bag of contents straight from the freezer into the crockpot   on low for 6-8 hours. 

Serve with a side of mashed potatoes or green beans 

Monday, February 16, 2015

Cavatini by Beth

16 oz. dry pasta (3-4 varieties, cooked and drained)
1 jar spaghetti sauce
1 can pizza sauce
1 lb. ground beef (browned and drained)
1 pkg. pepperoni
1 small can of mushrooms, drained
8 oz. mozzarella cheese

Combine all of above ingredients (except cheese).  Pour into greased 9x13 foil pan.  Top with cheese.  Cover and freeze.
Day of Serving:
Completely thaw in refrigerator.  Cover loosely with tented foil (if using foil lid, bend lid so that melted cheese will not stick to lid).  Bake at 375 for 1 hour, or until heated through.  Remove cover and broil for 3-4 min. or until cheese is slightly browned.

Sunday, February 15, 2015

Sweet Baby Rays Crockpot Chicken by Jen


6 pieces boneless skinless chicken breasts 
1 (18-28oz) bottle Sweet Baby Ray's) barbecue sauce 
1/4 cup vinegar
1 teaspoon red pepper flakes
1/4 cup brown sugar 
1 teaspoon garlic powder 

  1. Mix all ingredients except chicken.
  2. Put chicken in the crock pot and pour sauce mixture over it. (I usually save some sauce to drizzle over the chicken when I serve it).
Serving Day: 

Thaw. Cook on low for 4-6 hours.

Adapted from

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

 Meat:  Ranch House Pork Chops
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Assembly Day:
Place chops in freezer bag.  Mix seasoning and soup in a bowl and then pour over chops in freezer bag.  Freeze.

Serving Day:
Thaw chops completely.  Place pork chops with mixture into a crock pot and cook at HIGH for 4 hours OR on LOW for 6 hours.

Side Dish:  Parmesan Mashed Potatoes
You do not freeze these.  You make the mashed potatoes on the SERVING DAY.
4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves of garlic
1- 1 1/2 cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.
2. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Saturday, February 14, 2015

Italian Turkey Soup by Jackie

2.5 lbs. ground turkey breast (2c. cooked)
1 1/4 c. onion, diced
3 cloves garlic, finely minced
2 tbsp. olive oil
3/4 tsp. salt
3/4 tsp. pepper
2 1/4 cups carrots sliced
2 1/4 cups celery sliced
1 can diced tomatoes (28 oz) undrained
1 can diced tomatoes (14 oz.) undrained
4 1/2 cups beef broth
6 tbsp. tomato paste
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 1/2 tsp. thyme
3/4 tsp. chili pepper flakes
Heat olive oil in large skillet.
Add ground turkey, salt, pepper, onion and garlic to skillet and saute until turkey is cooked through.
Place meat into gallon size Ziploc freezer bag.
In same skillet add carrots and celery and saute just until slightly tender, not soft.
Pour into bag with meat.
Add tomatoes, beef broth, tomato paste and all the herbs to skillet and bring to a boil.
Pour into bag with meat & veggie mixture.
Serving Day:
Thaw completely.  Pour into a large soup pot.  Stir. Simmer on low heat for 30- 40 minutes.

Monday, January 12, 2015

Crockpot Chicken Ranch Tacos

Recipe courtesy of :

1 -14 oz can of Chicken Broth
1-Package of taco seasoning
1-Package of ranch dressing seasoning
4 Chicken Breast
2 cups of Cheese
Tortillas or Taco Shells

Assembly: Put chicken breast, chicken broth, taco seasoning, and ranch seasoning into a freezer bag.

Serving Day: Thaw then place in crockpot for 3-5 hours on low. Serve with taco shells and cheese. Add sour cream, salsa, or guacamole to garnish your tacos.

Sunday, January 11, 2015

Cheesy Beef Spirals by Jen

2 cups uncooked spiral pasta
1.5 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 jar (24 ounces) spaghetti sauce
1 can (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sour cream
1/2 pound process cheese (Velveeta), cubed2 cups (8 ounces) shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with process cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese.

Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. 

Serving Day:
Thaw completely, Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. 

Saturday, January 10, 2015

Slow Cooker Beef Stroganoff by Amy (adapted from Once a Month Meals)


  • In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
  • Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.   Serve over pasta or rice.
  • Assembly Day:  Dump all ingredients into a gallon-sized freezer bag and Freeze!
  • Serving Day:  Thaw completely and cook in slow cooker on Low for 8 hours or on High for 5 hours. Serve over pasta or rice.

Sweet Mustard Chicken by Amy (adapted from Good Dinner Mom)

  • 4-6 boneless, skinless chicken breasts
  • ¾ cup good quality spicy brown mustard with whole mustard seeds
  • ¼ cup pure maple syrup
  • 2 Tablespoons brown sugar
  • 1 tablespoon plus 2 teaspoons red wine vinegar
  • Salt & pepper
  1. Preheat oven to 425 degrees F. Grease 9 x 13 pan.
  2. In small bowl, whisk together mustard, maple syrup, brown sugar and red wine vinegar.
  3. Arrange chicken in baking dish, leaving space between pieces.
  4. Liberally salt and pepper each chicken breast.
  5. Pour sauce mixture over chicken, making sure to coat all chicken pieces with some of the sauce.
  6. Bake 15 minutes, then open oven and with a ladle, gather some of the sauce from the pan and pour on chicken again.
  7. Reduce heat to 400 degrees and cook 15 minute more until sauce is bubbly and golden brown.                                                                                                                                                   This can be prepared in a crock pot. Cooking time is 3-4 hours on low.                     *Assembly for Freezing:   Do steps 2-5.  Then, place chicken mixture in a gallon-sized freezer bag.  Freeze.                                                                                                                         *Serving Day:  Thaw completely.  Do steps 1 and 7.

Cream of Wild Rice Chicken Soup by Beth

Adapted from Light & Tasty magazine, Oct/Nov 2001

1 large onion, chopped
1-2 carrots, shredded
1-2 celery ribs, chopped
1/4 c. butter
1/2 c. flour
1/4 t. seasoned salt
1/4 t. pepper
8 c. chicken broth
3 c. cooked wild rice (I used entire 6.2 oz. box of Uncle Ben's instant wild rice)
2 c. cubed, cooked chicken
1 c. evaporated milk
Chives, for garnish

In large stockpot, sauté onion, carrots, and celery in butter until tender.  Stir in flour, salt, and pepper until blended.  Gradually add broth.  Bring to boil, stirring frequently, over med-hi heat.  Boil for 2 min or until thickened.  Remove from heat, add rice and chicken.  Cool until warm.  Pour into gallon size Ziploc bag.  Lay flat to freeze.

Serving Day:
Thaw in refrigerator.  Heat and serve.

Friday, January 9, 2015

Parmesan Chicken Olivia by Jackie


6 boneless, skinless chicken breasts
3/4 cup Italian bread crumbs
3/4 cup fresh shredded parmesan cheese
just under ½ cup real mayonnaise

Brush each piece of chicken with mayonnaise.  I use a pastry brush.  Combine bread crumbs and parmesan in a bowl. Coat each chicken breast with the crumb mixture.  It is helpful to give a gentle pat to help the shredded cheese adhere.  Lay pieces of chicken flat in a gallon size Ziploc freezer bag. This will help to keep pieces from sticking to each other, which would allow smaller families to take fewer pieces at a time to cook, if desired.  Seal and label bag.  Freeze flat.

Serving Day:
Thaw completely. Transfer to baking dish & bake at 350F for 45 minutes or until chicken is done (165F).  Serve with cooked spaghetti noodles and red pasta sauce. 

Monday, December 22, 2014

Rerun: Sante Fe Soup by Jen

Original recipe with comments can be found at

1 ½ lbs. ground chuck, beef or turkey
1 can whole kernel corn
1 can black beans
1 can pinto beans
1 can red beans
1 can kidney beans
1 can petite diced tomatoes
1 can Rotel chilies & tomatoes
1 pkg. Hidden Valley Ranch dressing mix
1 pkg. of Taco seasoning mix
Brown meat, drain as needed, place in crock pot add dry pkg. mixes; add each can – including juice. Cook on low overnight or on high for 6 hours.

Serving Day:
Freezer Friendz – Thaw soup, stir, heat and enjoy!

Optional: Serve with sour cream, shredded cheese, taco chips or cornbread.

Honey-Glazed Pork Tenderloins by Wendy

- Adapted from recipe by Diane Cotton of Franklin, NC

1/2 tsp. garlic powder
1/2 tsp. ground Chipotle Pepper (I used Pampered Chef Chipotle Rub)
1/2 tsp. pepper
2 pork tenderloins (I bought a 3 pound pkg. - but the recipe calls for 2 pound pkg.)
1 Tbsp. canola oil
1/2 cup honey
2 Tbsp. soy sauce
1 Tbsp. balsamic vinegar
1 tsp. sesame oil (I did not use, because it was too expensive-I omitted this)
Combine the first three ingredients; rub over pork.  In a large ovenproof skillet, brown pork in canola oil on all sides.  In a small bowl, combine the honey, soy sauce and vinegar.
To Freeze:
In a Freezer safe bag, add cooled tenderloins and sauce together.  Freeze until serving day.

Serving Day:
Thaw completely.  Empty contents of bag onto an oven safe pan.  If you do not have an oven safe pan, a baking dish will work just fine. 
Bake uncovered, at 350 degrees for 25-30 minutes or until thermometer reads 145 degrees, basting occasionally with pan juices.  Let stand for 5 minutes before slicing.

Tuesday, December 16, 2014

Creamy Chicken and Noodles by Beth

2-3 cups cooked chicken, cubed
3 c. chicken broth
6 oz. tomato paste
5 oz. frozen spinach, thawed and squeezed dry
4 c. dry egg noodles
14 oz. jar Alfredo sauce

In gallon size bag, combine chicken, broth, tomato paste, and spinach (don't even worry about mixing together).  Lay flat in freezer.

Day of Serving:
Thaw completely.  Pour contents of bag into large stockpot.  Place over med-high heat; bring to boil.  Add noodles and boil 10-12 minutes, stirring occasionally.  Add Alfredo sauce and heat until hot.  Serve and enjoy!

Sunday, December 14, 2014

Crockpot Orange Ginger Chicken by Jake

Compliments of

  • 2 pounds boneless, skinless chicken breasts, fat trimmed
  • The juice from two oranges (about 2/3 cup or more)
  • 2-inch of fresh ginger root, peeled and minced (about 6 tablespoons)
  • 3-4 tablespoons honey
  • 1-2 tablespoons coconut oil
  • 1 teaspoon crushed red pepper flakes 
Assembly: Mix all the ingredients into your crockpot. 
Serving Day: 
Once all ingredients are in the crockpot simply set it on high for 3 hours or low for 6. Let the flavors infuse together and serve with your favorite rice and vegetables. Stir fry vegetables on the side are an excellent choice of color and nutrients. 

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 tortilla in thirds and place in a greased aluminum foil baking dish seam side down. (I had to use 2 aluminum pans to fit all 8 burritos.  Place 4 in each pan.)
Cover all burritos with remaining enchilada sauce (about 2 tsp. per burrito) and top with shredded cheese.

Cover with plastic wrap and aluminum foil.  Freeze.

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

Monday, November 17, 2014

Chicken Fiesta Soup by Amy (adapted from Once-a-Month Meals)


  • 3 cups chicken, cooked and shredded
  • 15.25 ounces canned corn - drained
  • 2 cups of enchilada sauce ( mild or medium)
  • 8 ounces chopped green chiles
  • 14.5 ounces canned diced tomatoes, don't drain
  • 14.5 ounces chicken broth 
  • 1 cup sweet onion, chopped
  • 1 teaspoon ground cumin 
  • 1 teaspoon chili powder 
  • 1 teaspoon black pepper
  • Additional desired toppings such as corn chips, sour cream and shredded cheese.  


Combine all ingredients and place in a slow cooker.  Cover and cook on low for 6-8 hours.  Serve with corn chips, sour cream and shredded cheese (if desired).

Freezing Directions:

Place chicken in a gallon size freezer bag.  Combine remaining ingredients and place in freezer bag. Ensure bag is evenly mixed.  Remove as much air as possible, label & seal.  

Serving Day:  
Thaw. Place in a slow cooker.  Cover and cook on low for 6-8 hours.  Serve with corn chips, sour cream and shredded  cheese (if desired).  

Sunday, November 16, 2014

Rerun: Chicken Lasagna Roll-ups by Jen

Please leave your comments on the original post:

Makes:6-9 servings

6-9 lasagna noodles, uncooked
12oz. Canned Chicken
1 cup Ricotta Cheese or Cottage Cheese
1/4 cup Grated Parmesan Cheese
1 egg, lightly beaten
1/2 tsp. Italian seasoning
1 t. minced garlic (optional)
2 cups spaghetti sauce
1 cup Shredded Mozzarella Cheese

Preheat oven to 375°F. Cook noodles as directed on package. Rinse with cold water; drain well
MIX chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.

Bake 30 minutes or until heated through.

Serving Day:
Thaw, Preheat to 375 and Bake for 30 mins or until heated through.

Cottage Pie by Beth

inspired from:  Zippy Shepherds Pie on All Recipes

2 lbs. potatoes, peeled and cubed
1 lb. ground beef
1 medium onion, chopped
1 tsp. fresh, minced garlic
1 1/2 c. beef broth
1 1/2 Tbsp. cornstarch
1/4 c. ketchup
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. Worcestershire sauce
1 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper
14 oz. can diced tomatoes, drained
14 oz. can corn, drained
16 oz. package frozen peas and carrots
1/2 c. milk
2 T. butter
1 c. shredded sharp cheddar cheese

Put potatoes in large pot and cover with water; bring to boil.  Cook until potatoes are tender.  While potatoes are cooking, brown beef, onion, and garlic in large skillet until beef is no longer pink.  Drain and return to skillet.  In small bowl, whisk cornstarch with a little of the broth until cornstarch dissolves; pour into skillet with beef.  Add remaining broth, ketchup, soy sauce, Worcestershire sauce, curry, salt and pepper.  Bring to boil, stirring constantly, and boil for 2 min.  Remove from heat and add tomatoes, corn, and frozen peas/carrots.  Pour into 9x13 pan, set aside.  Drain potatoes and return to pot.  Add milk and butter and whip until smooth (add more or less milk according to your liking of consistency for mashed potatoes).  Spoon potatoes over beef mixture.  Top with cheese.  Cover and freeze.

Serving Day:
Thaw in fridge (this is very thick and will take probably a couple days to thaw).  Bake, uncovered, at 350 for about an hour, or until casserole is heated through.  If cheese starts to brown before center is hot, loosely cover with tented foil.  Let sit for 15 min. before serving.

Wok Charred Beef with Noodles by Jake

  • 1 lb sirloin tips
  • 1-1.5 cup of onions
  • 1.5 tablespoons canola oil
  • 1 cup red cabbage
  • 1 cup carrots  (you can substitute to the vegetables of your choice)
  •  2 garlic cloves
  •  1 tbs rice vinegar
  •  3 tablespoons of soy sauce
  •  Knob of fresh ginger
  •  Noodles of choice (6-8 oz)  (Ramen, rice noodles, udon, chow mein)

Combine 2 finely minced garlic cloves, 1 tbs rice vinegar, 3 tbs of soy sauce, 1 tbs of canola oil, 2 tsp grated ginger, into a bowl. Slice the beef tips very thin and pour half of the marinade over the beef. Sit it aside and cook the noodles.

Follow the instructions to whatever noodles you pick but usually Asian noodles cook in under 6 minutes. Once your noodles are finished, rinse them with cold water and set aside.

Turn your stove top burner on high and pour ½ tbs of oil into the pan. Once it is hot, carefully put the marinated meat in the wok/skillet and sear it for one minute. After the meat is cooked pour it in a bowl and set aside. Saute’ the onions, carrots, red cabbage or whatever vegetables you pick for 30 seconds and then add the meat back in. Pour the rest of the marinade over the meat and put the noodles in the wok/skillet to warm up.

Serving Day:
Take out the noodles and place in a boiling pot of water for 2 minutes. Drain the water and set the noodles aside. Pull the vegetables out of the bag and turn your stove top burner to high. Put 1/2 to 1 tbs of oil into the wok/skillet. Once it is heated up sauté the vegetables for 30-45 secs. Add the beef in and sauté it for 30 sec - 1 minute. Add the noodles and turn off the heat.

Serve and enjoy!