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, August 9, 2015

Brown Sugar Chicken for the Grill by Amy

Ingredients:
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

Assembly:
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

Ingredients:
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

Assembly:
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

http://www.tasteofhome.com/recipes/turkey-ravioli-lasagna
Turkey Ravioli Lasagna Recipe
Ingredients:
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
Assembly:
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 Recipes.com

Ingredients: 

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.  

Assembly:
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

Ingredients:
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
Assembly:
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:  http://freezerfriendz.blogspot.com/search?q=cilantro+lime+chicken

 
 

 

Saturday, June 13, 2015

Smoked Beef Sausage Primavera by Jackie

*adapted from Taste of Home recipe Smoked Sausage Primavera http://www.tasteofhome.com/Recipes/Smoked-Sausage-Primavera

Ingredients
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

Assembly
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:  http://www.kraftrecipes.com/recipes/smart-choice-angel-chicken-149069.aspx
 Ingredients:
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
Assembly:
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.

Ingredients:
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

Assembly:
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

Ingredients:
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.)

Assembly:
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

Ingredients:
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)
                 
Assembly:
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 Chicken by Jackie

Adapted from: http://www.yourhomebasedmom.com/slow-cooker-parmesan-honey-pork-roast/

Ingredients:
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

Assembly:
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

Ingredients:
  • 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
 
Assembly:
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.  
 
 
 
 

Friday, May 15, 2015

Tater Tot Casserole by Beth

Ingredients:
1 lb. ground beef
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 c. milk
16 oz. frozen mixed vegetables
28 oz. package frozen tater tots

Assembly:
In skillet, brown beef with onions; drain.  In large bowl, mix beef/onion mixture, soups, milk, and frozen veggies (no need to thaw).  Spread into greased foil casserole pan.  Top with frozen tots.  Cover with foil lid and freeze.

Serving Day:
Thaw in fridge.  Bake at 375 for 1 hour or until potatoes are golden brown and filling is heated through.  To crisp up tots, broil for 5 min. 

Tuesday, May 5, 2015

Jackie's Homemade Taco Seasoning

My kids LOVE taco Tuesday!  Since today is Cinco de Mayo and it happens to fall on a Tuesday, how could I not make tacos?!!  Over the last year, I have been trying to perfect a homemade taco seasoning for my family and we have settled on this recipe.  We like our tacos not too spicy and not too mild.  This is a good middle of the road recipe. 

You may be asking why anyone would take the time and effort to make their own seasoning.  Sure, the packets are quick and inexpensive, but they are also chock full of preservatives that I'd rather not put in the food I serve to my family.  Once you try this mix, you won't want to go back.  Packaged mix now tastes like chemicals to me, since we have been eating homemade for so long.

One batch will last you quite a while.  Cook and freezer your ground beef ahead of time and you can have a great meal in about 5 minutes.


Jackie's Homemade Taco Seasoning
This recipe yields about 2 cups of mix.

Ingredients:
1 cup + 1 Tbsp. chili powder
1 Tbsp. + 2 tsp. garlic powder
1 Tbsp. + 2 tsp. onion powder
1 Tbsp. + 2 tsp. dried oregano
3 Tbsp. + 1 tsp. paprika
1/2 c. + 2 Tbsp. cumin
1 Tbsp. + 2 tsp. black pepper
1/3 c. salt

Assembly:
Mix all ingredients together in a bowl.  Store in an airtight container.

Serving Day:
Season one pound of cooked ground beef with 3 tablespoons of taco seasoning.  Add 1/2c. water and mix well.  Cook until meat is heated through.

Variations: 
Want to spice it up?  Increase the amount of chili powder and black pepper and add some crushed red pepper. 

Want it more mild?  Decrease the amount of pepper.

Want it more healthy?  Decrease the amount of salt. 



Saturday, April 11, 2015

Fajita Chicken Bake by Amy

Ingredients:
  • 3-4 boneless skinless chicken breasts
  • 1-2 tsp taco seasoning
  • 2 bell peppers in assorted colors, de-seeded and thinly sliced
  • 1 red onion, peeled and thinly sliced
  • 1-2 Tbsp olive oil
  • 1/2 cup shredded cheddar or Mexican blend cheese

Assembly:
  1. Trim the chicken breasts then lay them in a single layer in a foil pan.
  2. Sprinkle the taco seasoning over the top of the chicken breast to taste.
  3. Lay your thinly sliced onions and peppers on top of the chicken breast, spread out evenly over the top.
  4. Drizzle the olive oil over the peppers and onions. 
  5. Freeze.
Serving Day:
  1. Thaw completely.
  2. Sprinkle cheese over the top of the dish.
  3. Bake at 375 F for 35-45 minutes or until chicken is cooked though and the juices run clear.

Friday, April 10, 2015

Maple Sausage Breakfast Casserole by Beth

Ingredients:
12 slices of bread (or 8 pack of hamburger/hot dog buns)
1 lb. maple flavored pork sausage
1 lb. shredded cheddar cheese
9 eggs, divided
milk
1 tsp. salt
dash pepper

Assembly:
Spray 9x13 pan with non-stick cooking spray.
Brown sausage, drain well.
Place 6 slices of bread (or 1/2 the package of buns torn into pieces) on bottom of pan.
Sprinkle 1/2 of the sausage and 1/2 of the cheese on top. Repeat the layers of bread, sausage, and cheese.
In measuring bowl, add 3 eggs.
Pour enough milk into measuring bowl (with eggs) to equal 3c. Add remaining 6 eggs and seasonings.
Whisk together until smooth.
Pour egg mixture evenly over top of casserole.
Cover and freeze.

Serving Day:
Thaw completely in refrigerator.  Place in casserole in COLD
oven; turn oven to 350.  Bake 45-60 minutes or until golden brown.

Freezer to Table~ Italian Sausage Soup by Wendy

Adapted from Taste of Home A+ Recipes from Schools Acrossed America.


Ingredients:
1 pound Italian Turkey Sausage
1 large onion, chopped
1 cup shredded carrot, (or 1 medium carrot-chopped)
1 celery rib, chopped
8 cubes, chicken bouillon
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 garlic clove, minced
2 1/4 teaspoons Italian Seasoning Mix
3/4 cup uncooked orzo pasta


Assembly:
Cook sausage, onion, carrot and celery over medium heat, until sausage is no longer pink.  Drain off fat.  In gallon size Ziploc bag:  Add Meat Mixture, bouillon, tomatoes, tomato sauce, garlic and Italian Seasoning to bag.  Close bag and let out all of the air.  In sandwich size bag, measure out pasta.  Put gallon bag and sandwich bag into another gallon bag to freeze.


Serving Day:
Remove soup from plastic storage bags.  I cut them open with scissors.  Place frozen soup in pan with 8 cups water on Medium High.  Cook until thawed and bring to a boil.  Add the Orzo pasta and cook until pasta is tender.  Serve.  This is great served with a salad and bread sticks.


Makes:  10 servings, I do not half.  I freeze 1 meal per family.