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!

Friday, April 18, 2008

Mexican Pork Chops by Jackie

from 30 Day Gourmet Freezer Cooking Manual
Servings: 6

6 pork chops
2 T. vegetable oil
1-1/2 c. water
3/4 c. uncooked long grain rice
8 oz. tomato sauce
2 T. taco seasoning mix (I used 3T. to give it more flavor.)
1 med. green pepper, chopped
1 C. (4 oz.) shredded cheddar cheese

Assembly Directions:
To Pre-Bake on Cooking Day: Brown the pork chops in a large skillet with the oil. Sprinkle them with salt and pepper (optional). In a sprayed 9x13 baking dish, combine the water, rice, tomato sauce, and taco seasoning; mix well. Arrange the browned chops over the rice and top with green pepper. Cover and bake at 350° for 1 hour.

To Bake on Serving Day: Brown FRESH pork chops in the oil. Cool and place in freezer container or bag. In a separate freezer bag or container, place rice water, tomato sauce and taco seasoning. Stir well in container and seal. Seal cheese and pepper in separate bags. Label all bags and freeze.

Freezing Directions:
Pre-Baked Casserole:
Remove from oven and cool. Wrap dish in freezer paper, or foil, or place dish in 2-gallon freezer bag. Put shredded cheese in a small freezer bag and attach to the casserole dish. Seal, label, and freeze.

Non-Baked Meal: Tape all freezer bags together or put all in 2-gallon freezer bag.

Serving Directions:
Pre-Baked Casserole: Thaw casserole. Cover tightly with foil and bake at 350° for 15 minutes. Sprinkle cheese and return to oven uncovered for 15 minutes.

Non-Baked Meal: Thaw all bags. Pour contents of rice bag in sprayed 9x13 casserole. Arrange chops over rice. Sprinkle pepper over chops. Cover with foil and bake at 350° for 1 hour. Top with cheese and bake uncovered an additional 15 minutes.

Thursday, April 17, 2008

Mustard Marinated Chicken Breasts by Jackie

1/4 c. Dijon Mustard
1/4 c. Soy Sauce (lower sodium)
1/4 c. Lemon Juice
1/2 tsp. Thyme
3/4 tsp. Basil
1/2 tsp. Parsley
1/8 tsp. Sage
6 Chicken Breasts

Mix mustard, soy sauce & lemon juice and pour over chicken.
Sprinkle spices over meat. Freeze in Ziploc freezer bag or let marinade for several hours in fridge.

Serving Day:
Thaw. Grill or bake @ 350 for 25 minutes or until chicken is done.

**Also great for marinating beef.

Wednesday, April 16, 2008

EASY BBQ Chicken Recipe by Mags

You are going to laugh when you see how easy this is...! :)

4-6 fresh chicken breasts
2 regular bottles of your favorite BBQ sauce (I used Kroger Brand Honey BBQ).
1 high-quality freezer bag

Pull off any fat from your chicken breasts.
Poke holes all over your chicken breasts with a fork.
Drop your chicken breasts into your Zip-loc freezer bag.
Pour in the two bottles of BBQ sauce.
Seal, label, and freeze!

This is called "Flash Marinating" - the sauce will infuse through your meat as it thaws when you are ready to use it. You can do it with any marinade or sauce! Easy! Easy!

On Cooking Day:
Thaw Chicken (still in baggie).
Pour thawed chicken and sauce into a greased 13"x9" pan.
Bake at 350F for 45 minutes or until cooked through.

Put frozen meat in crock pot for 8-9 hours. Shred with two forks and make BBQ sandwiches.

:) Mags

Welcome To Freezer Friendz!

Our little group of 4 are trading freezer meals once a month - on our blog, you can find the recipes we use as well as polls for how well it was enjoyed by our families. You find links to some great sites, quick tips, and other information.

Comments are welcome - we hope you enjoy our Blog!

Jackie, Wendy, Tish, & Mags