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!

Saturday, September 10, 2016

Cheeseburger and Fries Casserole by Beth

Ingredients:
1 1/2 lb. ground beef
1/2 onion, chopped
1 can cream of mushroom soup
1 tsp. garlic salt
1/4 tsp. pepper
1 c. shredded sharp cheddar cheese
24 oz. frozen seasoned French fries
Assembly:
In skillet, brown beef with onion; drain fat.  Combine beef with soup, salt, and pepper.  Spread into the bottom of a greased 9 x 13 foil pan.  Sprinkle cheese evenly over the top.  Cover evenly with French fries.  Cover with foil lid and freeze.
Serving Day:
Completely thaw casserole.  Bake at 350 for 30 min.  Then, increase heat to 400 and continue to bake until fries are crispy and meat mixture is bubbly (15-20 min).  Serve with ketchup and mustard, if desired.

Thursday, September 8, 2016

Italian Steak Sandwiches by Jackie

*Adapted from http://www.tasteofhome.com/recipes/italian-steak-sandwiches/print#

Ingredients: 
2 Tbsp. olive oil
3 garlic cloves, minced
1/8 + 1/16 tsp. crushed red pepper flakes
1 lb. sliced deli roast beef
3/4 c. beef broth
3 Tbsp. red wine or additional beef broth
1 Tbsp. dried parsley flakes
1 Tbsp. dried basil
1/4 + 1/8 tsp. salt
1/4 + 1/8 tsp. dried oregano
1/8 + 1/16 tsp. pepper
6 sandwich rolls, split
6 slices provolone cheese

Assembly: 
Heat oil in large skillet. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through.  Cool.  Place meat and juices into quart size Ziploc freezer bag.  Place cheese slices into Ziploc sandwich bag.  Place package of rolls, meat bag and cheese bag into 2 gallon freezer bag.  Label.  Lay flat to freeze.

Serving Day:
Thaw.  Heat meat in small pan.  Bake rolls until lightly browned.  Place beef slices on rolls; drizzle with broth mixture. Top with cheese.

Hearty Beef and Potato Bake by Jackie

Ingredients: 
This is what it looks like before adding the topping.
I didn't have a picture of it with the cheese and onions. 
2 cups cooked ground beef
3/4 c. chopped onion
2 garlic cloves, minced
3/4 tsp. salt
3/4 tsp. dried thyme leaves
1/2 tsp. pepper
16 oz. bag frozen, mixed vegetables
1 18 oz. jar beef gravy
6 cups hot mashed potatoes (I made them in the slowcooker with this recipe: http://www.food.com/recipe/vs-do-ahead-slow-cooker-mashed-potatoes-196153)
2 cups French's fried onions, divided
1 cup shredded cheddar cheese, divided

Assembly: 
Brown ground beef with 3/4 c. chopped onion and garlic.
Mix 1/2 cup of fried onions and 1 cup of cheese into the potatoes.
Spread potato mixture in the bottom and on the sides of a greased 9"x13" aluminum pan to form a shell.
Mix gravy, meat, veggies and seasonings together and pour into potato shell.
Cover and freeze.
Place remaining cheese and fried onions in separate small freezer bags.

Serving Day:
Thaw completely.
Preheat oven to 350 degrees.
Bake uncovered for 30 minutes, or until heated through.
Top with remaining cheese and fried onions.
Bake for 3 minutes, or until cheese is melted and onions are golden brown.

Chicken, Broccoli & Bacon Pasta by Jackie


*Adapted from http://juliasalbum.com/2015/07/creamy-broccoli-chicken-and-bacon-pasta-recipe/

Ingredients: 
3 c. chicken, cooked and shredded
4 cloves fresh garlic, minced or 4 tsp. store bought, minced garlic in jar
1 c. heavy cream
1 c. milk
1 1/2 c. Kraft Italian 5 Cheese shredded cheese
12 oz fettuccine
2 cups frozen broccoli florets
1 c. cooked, bacon crumbles
1/2 tsp. salt
1/8 tsp. pepper

Assembly:
Mix heavy cream, milk, and minced garlic in a small saucepan.  Bring to a boil. Add cheese and stir until completely melted. Stir in salt and pepper. Add chicken. Mix until chicken is coated.  Cool. Pour into a quart size Ziploc freezer bag.  Add bacon to a snack size Ziploc bag.  Add broccoli to a sandwich size Ziploc bag. Place all three bags into a gallon size Ziploc freezer bag and label. Freeze flat.

Serving Day:
Thaw chicken and bacon bags only.  Cook pasta according to instructions. Add broccoli during the last 4 minutes of cooking time.  Drain.  Heat up chicken bag.  Add chicken and bacon to cooked pasta. Mix gently.

Wednesday, August 24, 2016

Re-Run Meatball Subs by Jen

http://freezerfriendz.blogspot.com/2015/10/italian-meatball-subs-by-jen.html

Monday, August 22, 2016

Rosemary Citrus Chicken by Jackie

This month, I decided to make a rerun of a healthy, citrus chicken dish.  
I think this dish is SO pretty!  It makes me smile every time I make it!  
The whole recipe can be found here:

Brazilian Steakhouse Chicken by Jackie

Ingredients: 
6 chicken breasts
1/4 cup McCormick Grill Mates Brazilian Steakhouse Seasoning
1/4 cup vegetable oil
1/4 cup water
1 Tblsp. red wine vinegar

Assembly: 
Rinse and trim chicken.  Place in one gallon Ziploc freezer bag.  Mix all remaining ingredients in bowl.  Pour over chicken.  Freeze flat.

Serving Day:
Thaw completely.  Grill until done.

Beef Smoked Sausage Primavera by Jackie

This is a rerun of a summer favorite.  You can find the recipe here: http://freezerfriendz.blogspot.com/2015/06/smoked-beef-sausage-primavera-by-jackie.html

Monday, August 1, 2016

Bacon-Wrapped Pork Loin by Beth

http://thecookiewriter.com/bacon-wrapped-pork-loin

Ingredients:

  • 4 lb bonless pork loin
  • 8 slices bacon, uncooked
  • Salt and pepper
  • 3 garlic cloves
  • 1 tsp. ground ginger
  • ¼ tsp. red chili flakes
  • ¼ cup soy sauce
  • 2 tsp. dry mustard
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. honey

  • Assembly:
    Combine the garlic, ginger, chili flakes, soy sauce, mustard, vinegar, and honey in small bowl. Whisk together until combined, set aside.  Place pork loin in foil pan; score the meat; season with salt and pepper.  Pour sauce evenly over the pork loin. Drape the bacon slices over the top of the roast, tucking ends under the side of the meat.  Cover with foil lid and freeze.

    Serving Day:
    Thaw in fridge.  Preheat oven to 375.  Bake for  1-1 hour 30 minutes, uncovered, or until meat thermometer reads 160. Cover near the end of cook time to prevent bacon from burning, if necessary.  Allow roast to rest for 10 min before slicing. 

    Wednesday, July 20, 2016

    Wildtree Hickory Grilled Rodeo Chicken by Jen

    adapted from: Wildtree Get your Grill On Meal Prep Class.



     
     
    Ingredients:
    3 lbs. boneless, skinless chicken breasts 
    3 tablespoon Wildtree Hickory Smoked Grapeseed Oil
    3 tablespoons Wildtree Rodeo Rub
    **Needed at Cooking Time: 1 lime juiced.  
    Assembly:
    In a gallon freezer bag, combine the chicken with the Hickory Smoked Grapeseed oil and Rodeo Rub and freeze.

    Serving Day:
    Thaw freezer bag completely.  Preheat the grill to medium-high heat.  Grill the chicken breasts for 5-7 minutes on each side or until cooked through 165 degrees.  Squeeze lime juice over chicken after flipping.  


    Monday, July 11, 2016

    Salsa Sloppy Joes

    This is from the Taste of Home-Busy Family Favorites Cookbook, Krista Collins-Concord, NC.


    Ingredients:
    1 pound ground beef
    1-1/3 cup salsa (15 oz.) (I used Chi-Chi's salsa)
    1 can (10-3/4 oz.) condensed tomato soup, undiluted
    1 tablespoon brown sugar
    8 hamburger buns


    Assembly:
    In a large skillet cook beef over medium heat until no longer pink; drain. Stir in the salsa, soup and brown sugar. Let cool a few minutes before filling into gallon size ziplock bag.


    Serving Day:
    Thaw. pour into large skillet.  Cover and simmer for 10 minutes or until heated through.  Spoon 1/2 cup onto each bun.


    Yield:  8 servings

    Chicken Noodle Stew

    This recipe was adapted from Taste of Home-Busy Family Favorites - Turkey Noodle Stew - Traci Maloney of Toms River, NJ
    Ingredients:
    1 lb. chicken cut into 1/4" slices (I used frozen diced chicken precooked)
    1 med. onion, chopped
    1 can (14 1/2oz.) chicken broth
    1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
    2 cups frozen mixed vegetables
    1 tsp. lemon pepper seasoning
    3 cups uncooked extra-wide egg noodles
    1 cup water-ADD ON COOKING DAY


    Assembly:
    In a gallon size bag, add chicken, onion, broth, soup vegetables and seasoning and seal shut.  In a quart size bag fill with noodles and seal shut. Put both bags into another gallon bag for storing together and freeze.


    Serving Day:


    Thaw completely.  Pour mixture and 1 cup of water into a large skillet; bring to a boil. Stir in noodles.  Reduce the heat; cover and simmer for 10 minutes or until the noodles and vegetables are tender.
    Yield:  6 servings

    Sunday, July 10, 2016

    Grilled Asian Chicken by Beth

    Ingredients:
    1 1/2 c. lime juice
    3/4 c. soy sauce
    6 Tbsp. brown sugar
    6 cloves garlic
    3 Tbsp. grated ginger
    6 bone-in chicken thighs
    6 chicken legs
    Assembly:
    Wash chicken and place in gallon size freezer bag.  In bowl, combine first five ingredients; mix well.  Remove about 3/4 cup of marinade and seal in small bag to freeze.  Pour remaining marinade over chicken.  Seal and freeze.
    Serving Day:
    Thaw both bags in the refrigerator.  Remove chicken from bag and grill, skin side down, for 10 min over direct heat.  Then, turn and grill on the other side over indirect heat, close grill lid.  Heat until chicken reaches 165.  While grilling, pour reserved marinade into small saucepan.  Bring to boil, reduce to simmer and cook until sauce thickens.  Remove chicken from grill onto serving platter.  Drizzle with glaze. 

    Wednesday, June 22, 2016

    Chicken Tortilla Rollups by Jackie

    Ingredients: 
    2 cups chicken, cooked and shredded
    1 can cream of chicken soup
    1 small can chopped green chilies
    2 cups shredded cheddar, divided
    6-8 burrito size tortillas

    Assembly: 
    Combine all ingredients in a bowl, except 1 cup cheese and tortillas.
    Divide mixture evenly among 6-8 burrito tortillas.
    Spread mixture down the center of the tortilla.
    Roll up burritos and place seam side down in aluminum freezer pan.
    Sprinkle remaining cheese over top.
    Cover with aluminum lid.  If you don't have one of these, you can cover with a layer of plastic wrap and a layer of aluminum foil.

    Serving Day:
    From Frozen: Bake, uncovered, in preheated 350 degree oven for 30-40 minutes or until warmed through.  
    From Thawed: Bake, uncovered, in preheated 350 degree oven for 20-30 minutes or until warmed through.

    **Hint: You can also make this without the chilies.  We just like the extra flavor they add to the dish.

    Sunday, June 12, 2016

    Roasted Red Pepper Chicken by Jen

    Ingredients
    1 bottle of Roasted Red Pepper Italian Dressing
    3lbs chicken breasts

    Assembly
    Trim chicken.  Place in gallon-size Ziploc freezer bag.  Pour entire bottle of dressing over meat.  

    Serving Day
    Thaw completely.  Discard marinade.  Grill or bake until cooked through.  Enjoy!

    Saturday, June 11, 2016

    Rerun: No Fuss Lasagna by Beth (originally Wendy's recipe)

    Here is the link to the recipe. 

    The only things I changed was:
    1) Add 1/2 large onion (chopped) to the ground beef while browning.
    2)  I did not get Zesty spaghetti sauce, so instead, I added 1 1/2 tsp. garlic powder and 1 1/2 tsp. of basil to the saucy beef mixture.

    http://freezerfriendz.blogspot.com/2011/08/no-fuss-lasagna.html

    Sunday, May 15, 2016

    Cajun Chicken Pasta by Beth

    adapted from http://thepioneerwoman.com/cooking/cajun-chicken-pasta/

    Ingredients:
    1-1 & 1/2 lb raw chicken breast, cubed
    3 1/2 tsp Cajun seasoning, divided
    2 T. olive oil, divided
    2 T. butter, divided
    1/2 yellow pepper, seeded and sliced
    1/2 orange pepper, seeded and sliced
    1 red pepper, seeded and sliced
    1/2 large red onion, thinly sliced
    3 t. garlic, minced
    4 whole Roma tomatoes, diced
    1 1/2 t. fresh cilantro, finely chopped
    2 c. low sodium chicken broth
    1/4 c. white cooking wine
    1 c. heavy cream
    1/4 t. pepper
    1/4 t. salt
    2 T. flour
    1 lb. fettuccine noodles
    Assembly:
    Sprinkle 1 1/2 tsp. Cajun seasoning over chicken cubes; toss to coat.  Heat 1 T. butter and 1 T. oil in large skillet over high heat.  Add the chicken in a single layer.  Cook until chicken is no longer pink, turning with tongs; do not stir.  Remove with slotted spoon and put in gallon size freezer bag to cool.  In same skillet add remaining butter and olive oil (1 T. each).  Add peppers, onion, and garlic.  Saute over high heat until peppers become soft.  Add remaining Cajun seasoning (2 tsp), tomatoes, and cilantro.  Cook for an additional minute.  Remove veggies from the pan and add to the freezer bag with chicken.  In the same skillet, pour the wine and broth.  Bring to a boil.  Remove a little of the liquid and whisk with the flour in a small bowl until all the lumps are out.  Add to the rest of the liquid mixture.  Pour in cream and return to a boil; boil for 2 minutes or until thickened.  Season with salt and pepper (You may add more Cajun seasoning if you want it spicy...I did not for our group).  Allow to cool and then pour into freezer bag with chicken and veggies.  Seal and lay flat to freeze. 
    Serving Day:
    Thaw in the fridge.  Cook fettuccine noodles per package directions.  Meanwhile, heat contents of freezer bag in saucepan on stove.  Drain noodles and mix with hot chicken mixture.  Serve.

    Garlic & Herb Beef Bottom Round Roast by Jackie

    **Adapted from http://www.justapinch.com/recipes/main-course/beef/beef-bottom-round-roast-perfection.html

    Ingredients:
    4-6 lb. beef bottom round roast

    6 cloves garlic, minced
    1 Tbsp. coarse sea salt
    2 Tbsp. dried rosemary
    1 Tbsp. dried thyme
    1 Tbsp. cracked black pepper
    2 Tbsp. minced onion flakes
    1/4 c. olive oil



    Assembly:
    Place roast on a plate.  Mix all dry ingredients together.  Add oil until a paste forms.  Smear mixture on all sides of the roast.  Place in gallon size Ziploc freezer bag.  Label and freeze.














    Serving Day:
    Thaw completely.  Place roast in slow cooker. Cook on low for 6-8 hours.

    Optional:
    Remove the roast from slow cooker. Combine drippings with 1-3 tablespoons
    of flour.  Increase temperature to high until gravy reaches desired consistency.

    Tuesday, April 19, 2016

    Creamy Italian Chicken by Jen

    Adapted from: http://www.the-girl-who-ate-everything.com/2009/07/crockpot-italian-chicken.html#Usbc41b8LBh95Tg2.99

    Ingredients:
    6 Chicken breasts
    1 1/2 envelope Italian salad dressing mix
    1 1/2  package (8 ounces) cream cheese, softened
    2 cans (10-3/4 ounces) condensed cream of chicken soup
    Hot cooked pasta or rice

    Assembly: 
    Place the chicken in a crock pot and sprinkle Italian dressing over it.  Combine cream cheese and cream of chicken soup in a small pot over low heat until completely melted.
    Pour over chicken in 
    the Ziploc freezer bag. 

    Serving Day:
    Empty items into the crock pot set on low and come back 6.5-7 hours later.  Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.  Once you have cut up the chicken, throw it back in the crock pot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk.  Prepare noodles before ready to serve, and enjoy chicken over hot cooked noodles!

    Saturday, April 16, 2016

    Very Greek Grilled Chicken by Jackie

    The weather has been crazy here the past few weeks.  We had shorts weather and then within a day we were experiencing freezing temperatures and snow again.  Well, the end of this week brought warmer weather back, hopefully for good! I'm choosing to believe that it is now spring!  With spring comes grill season.  I always get a little giddy when we change our Soup/Stew/Chili category for freezer swap back to Grillables in the spring because it signals that we get to be outside more.  To kick off our grillables season, I decided to make this delicious chicken recipe.  Hope you like it!



    Ingredients:
    6 boneless, skinless 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. Enjoy!