Meet The Freezer Friendz!

Freezer Friendz was started in March 2008 by moms who were looking for a way to simplify dinnertime in their homes. The "Friendz" currently include Amy, Beth, Jackie, Jen, and Wendy. We meet once a month with our co-op to trade prepared freezer dinners with each other. We make the same dinner 5 times, then trade - yielding each of us 5 different dinners for the month, even though we each only cooked one recipe! We rotate our recipes amongst the following categories: beef & pasta, beef no pasta, chicken & pasta, chicken no pasta, soup/stew/chili and "other" (anything that does not fall under the previously listed categories).

Check out the comments with each recipe to see what the Freezer Friendz and others thought about the meals.

Feel free to leave your comments too after you try a recipe. We'd love to know what you think!

Saturday, January 31, 2009

Minestrone Soup by Susan

3 14 oz cans beef broth
15 oz can red kidney beans, rinsed and drained
15 oz can garbanzo beans (chickpeas), rinsed and drained
14 1/2 oz can stewed tomatoes, undrained (I forgot to buy diced so I cut them for the kids)
11 1/2 oz can vegetable juice (V8)
6oz can tomato paste
2 tsp sugar
1 tsp dried Italian seasoning, crushed
1 1/2 cup loosely packed frozen mixed vegetables
2 cups cooked pasta (I used small shell pasta, again easier for the smaller kids)
2 cups fresh spinach leaves, cut into strips (I thawed out frozen chopped spinach)
Finely shredded Parmesan cheese (optional)

In a 4-qt Dutch oven combine beef broth, kidney beans, garbanzo beans, undrained tomatoes, vegetable juice, tomato paste, sugar, and Italian seasonings. Bring to boiling; add mixed vegetables. Reduce heat. Simmer, covered about 10 minutes or until vegetables are tender.

To serve right away:
Stir in spinach and cooked pasta; heat through. If desired, sprinkle each serving with Parmesan cheese.

To freeze:
Stir in spinach and allow soup to cool. Stir in cooked pasta and place in freezer container.

Serving Day:
Allow soup to thaw completely. Heat and serve with a little Parmesan cheese sprinkled on each serving.

Recipe from Better Homes and Gardens New Cook Book, 75th Anniversary Edition, p. 505


  1. Our family did okay with this meal.It wasn't a favorite but I must admit, I don't cook that was new in a dish for our family...not bad...not great...just new...Thanks!It was filling and full of flavor.

  2. This sure made alot of food. We enjoyed this, for dinner, then a couple lunches too. You know us we have to spice things up a bit, and this was great with some added red pepper flakes! Thanks!