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!

Monday, July 20, 2009

Italian Beef Hoagies by Wendy

3 each - 1 cup (4 oz.) shredded Provolone Cheese - separated into 3 small freezer bags.

18 hoagie rolls - 6 per large freezer bag = 3 large freezer bags

Make Ahead Ground Beef:
3 medium onion
3 pound ground beef or turkey
3 garlic clove, pressed

Chop onion. Place onions, beef and pressed garlic into a 12" skillet. Cook over med-high heat 15-18 minutes or until beef is no longer pink. Divide beef mixture into three portions.

Prepare and freeze:
To one portion of Make-Ahead Ground Beef (You will need to make 3 portions):

1 each green and red bell pepper, sliced
1/4 cup water
2 Tbsp red wine vinegar
1 pkt. (1 oz.) onion soup mix
1 Tbsp Italian Seasoning mix
Combine in large resealable plastic bag. Freeze for up to three months.

To serve:
Microwave packet on DEFROST (30% power) 8-10 minutes or until softened. Pour into 10" skillet and bring to a simmer over medium heat.

  • Sprinkle 1 cup (4 oz.) shredded Provolone cheese over beef mixture.
  • Cover with lid and simmer 1-2 minutes or until cheese is melted.
  • Spoon into 6 warm hoagie rolls.

Variation: I supplied everyone with 6 slices of provolone cheese

Yield: 6 servings per plastic bag. (This recipe is for 3 meals 6 servings each).

BBQ Chicken by Debbie

6 boneless, skinless chicken breasts
1 bottle Kroger BBQ sauce

Combine the chicken and sauce in a gallon freezer bag. Store flat in the freezer.

Serving Day:
Thaw chicken completely. Bake in the oven or grill. Enjoy! (Sorry for the delay in posting. I just noticed this wasn't here.)

Thursday, July 16, 2009

Taco Bake by Missy

What you need!
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.)Taco Seasoning
Mix 3/4 cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese,
divided 1 cup salsa of your choice

Make It!
HEAT oven to 400°F.
Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
Stir sour cream into prepared Dinner; spoon 1/2 into 8-inch square baking dish.
Top with layers of meat mixture, 1 cup cheese and remaining Dinner mixture; cover with foil.

15 min.;top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.

Prep Time: 15 min Total Time: 35 min Makes: 6 servings, 1 cup each

As you can see...i did not layer this dish. I mixed the noodles, seasoned meat, and sour cream together. After baking that for 30 min (or until warmed and bubbling) you will then add the salsa, cheese, and crushed tortillas chips until the cheese is melted (5-10 min.)...Enjoy!!

When freezing this meal I under cooked the pasta by about 3 min and added the seasoned/cooked hamburger and sour cream together. I then placed that into a freezer bag. I separately bagged the salsa and cheese and crushed tortilla chips and combined all bags into a large freezer bag. Just to let you know, if you taste the tortilla chips after the thawing process they may seem a bit chewy and stale...the baking process crisps them worries!

Wednesday, July 8, 2009

Chicken Lasagna by Susan

1 lb Boneless Skinless Chicken Breast, cooked and shredded (I chopped in food processor)
1 yellow onion, diced
1 jar Pasta sauce, 24 oz
minced garlic, I used approx 3-4 cloves
olive oil
Lasagna Pasta, 3/4 lb
16 slices of Kraft Swiss cheese, (individually wrapped sandwich type)
10 oz shredded Mozzarella Cheese
1 Tbs Table Salt
1 C Water
9" x 13" dish

Assembly Day:
1. Cook lasagna noodles according to the package directions. If freezing under cook a little so they don't end up mushy.

2. Saute the onion and garlic in olive oil in a deep pot until the onion is golden in color.

3. Add the chicken, salt and water. Cook on Medium until the sauce thickens a little bit. Add small amounts of water if it gets too thick, just be careful not to thin it too much.

4. Lightly coat the bottom and sides of the baking dish with olive oil to avoid noodles sticking.

5. Place a layer of noodles on the bottom of the dish. Spoon sauce over top of noodles. Place a layer of Swiss cheese on top of noodles. ( I folded each slice in half, separated, and used approx. 3 halves for each lasagna noodle.)

6. Place a layer of noodles on top of Swiss cheese and repeat 2-3 more times, or until the Swiss cheese is all used. (Typically I would finish the last layer and have 1-2 slices left, so I just added those to the top layer because it was not enough for an additional layer.)

7. On the last layer of noodles, top with sauce, and then cover with all of the mozzarella cheese.

To serve immediately: Bake in oven at 350 degrees for 25 minutes or until cheese is melted, turning gold. Let cool for 10 minutes and serve.

To freeze:
1. Cover with heavy duty foil and freeze.
2. If you thaw it completely before baking (it will take about 1 1/2 to 2 days). Bake at 350 degrees covered for 45 minutes. Check after about 30 minutes to be sure all is progressing well. Uncover for the last 5-10 minutes for the cheese to melt and brown.
3. There is a little more guess work in the unthawed area. I have researched that it could take up to 2 hours covered at 325 degrees. Uncovering the last 10 minutes to brown the top. (Keep a close eye on this and use your experience to guide you as it is an estimate.)
4. If you have a thermometer it should read approximately 165 degrees in the center.

Modified from - The original recipe called for 2lbs of chicken shredded. Due to the amount being made I chopped it in my food processor. I don't know if the smaller chicken pieces seem to have made the sauce too thick so I reduced the amount of chicken to 1lb. Also, they suggested you use 8 full slices of Swiss on each layer, I felt that would be too cheesy and made the adjustments above to give more pasta pieces. *****In the directions it stated to only use Kraft sliced Swiss, individually wrapped kind, due to other brands/varieties not melting as creamily. I followed this suggestion*****

Tuesday, July 7, 2009

Bisquick Chicken Tenders & Mac-n-Cheese from Mags

Bisquick Chicken recipes from back of Bisquick box... :)

  • 6 fresh chicken breast cut in half or thirds length-wise (or use 12-15 chicken tenderloins)
  • 1 1/3 cup Bisquick
  • 1 cup grated Parmesan cheese
  • 1 tsp. salt OR garlic salt
  • 1 tsp. paprika
  • 2 eggs - slightly beaten
  • 6 tablespoons melted butter
  • 2 boxes of your favorite macaroni-n-cheese.

  1. Cut chicken breasts into strips length-wise.
  2. Mix Bisquick, Parmesan cheese, garlic salt and paprika in a gallon-size Ziploc bag.
  3. Crack 2 eggs in a bowl - lightly whisk with the melted butter.
  4. Dip chicken strips into egg mixture.
  5. Drop chick strips in bag and shake to coat.

To freeze for later:
Line up the strips in a 9x13" pan and cover tightly with aluminum foil. Or line up in a Zip-lock freezer bag.

Serving Day:
Cook on a sprayed foil-lined or sprayed baking sheet for 12-15 minutes at 450F (or until cooked through).
You can also pan-fry the thawed chicken breasts in a skillet.
Prepare Mac-n-Cheese as directed on box - serve on the side.

:) Mags

Monday, July 6, 2009

RLCA Breakfast Sandwiches by Katie

My mom is a cook at RLCA (aka: Round Lake Christian Assembly), this one of our favorites from camp. We spend a lot of time up there during the summer and thought we'd bring a little something back to share with you! I ordered all the ingredients from her and then just assembled the sandwiches. Everything is already pre-cooked!

Thomas English Muffins
pre-cooked sausage patties
pre-cooked scrambled eggs
American cheese slices

Layer sausage patty, egg, and cheese on English muffin. Top with remaining English muffin half. Wrap in foil. Freeze inside freezer bag.

Serving Day:
Thaw. Because they are already pre-cooked, you just need to warm them up.

Option 1: Keep in foil and put on a cookie sheet and warm in oven.

Option 2: Remove foil and warm up in microwave. It doesn't take long, maybe 20-30 sec. depending on your microwave.


Sunday, July 5, 2009

Tangy Pork Chops by Mel

6 pork chops
2 medium onions chopped
4 celery ribs chopped
2 green peppers sliced into strips
2 cans diced tomatoes with juice
1 c. ketchup
1/4 c. cider vinegar
1/4 c. brown sugar
2 Tbs. lemon juice
1 beef bouillon cube

1. Quickly brown chops in oil, set aside
2. Combine remaining ingredients in bowl
3. Spoon small amount of tomato mixture in bottom of crock pot
4. Place chops on top and cover with remaining tomato mixture
5. Cover and cook on low 6-7 hours
6. Carefully remove chops and place on platter
7. (optional) Mix cornstarch and water and use to thicken sauce.
8. Place all ingredients in freezer bag together

Serving Day:
1. Thaw completely.
3. Reheat in microwave until hot
4. Serve over rice or with mashed potatoes

Serves 6

Thursday, July 2, 2009

Beef Roll-Ups-submitted by Tish

Serves 6

1 lb. of ground beef, UNcooked
1/2 cup of pizza or tomato sauce
3/4 cup of grated mozzarella cheese
Italian seasoning to taste
salt and pepper to taste
dried Garlic-Garlic from Tastefully simple or garlic powder, to taste
6 strips of bacon, Uncooked

Assembly Day:
On waxed paper, press the hamburger into a 9x12 rectangle.I put the waxed paper into a jelly roll pan to make pressing it into a rectangle easier. Sprinkle on seasonings and spread on sauce and cheese. Starting at the long side, roll it up into a log. Cut into 6 pieces. Wrap each piece with a strip of bacon and secure it with a toothpick. Place the rolls on waxed paper on a cookie sheet and flash freeze till solid. Place in freezer bag and seal.

Serving Day:
Remove as many rolls as you need. Thaw completely. You may broil them for 15 minutes, or grill them (this is the BEST way to cook them, I think). ENJOY!

You can make this recipe lots of different ways. You can add pepperoni, onions, etc. to your roll-ups before you roll the meat up. You can substitute BBQ sauce and cheddar cheese for the pizza sauce and mozzarella cheese. You could sprinkle on some Lipton's dry onion soup mix, or dried Ranch dressing mix to the plain beef,spread some A-1 sauce over the beef, add some blue cheese or your favorite cheese for "grown-up" beef roll-ups. The possibilities are endless.

**Submitted in part from 30day Gourmet recipe collection***

Wednesday, July 1, 2009

Stromboli by Jackie

1 loaf frozen bread dough
2 egg yolks, save whites
1 T. Parmesan cheese
1 tsp. parsley
1 tsp. oregano
¼ tsp. garlic powder
¼ tsp. pepper
2 T. oil
12 oz. Italian pork sausage
2 oz. turkey pepperoni slices
8 oz. Mozzarella or Pizza cheese
Italian seasoning

Assembly Day:
Thaw dough according to directions. Mix everything except meat and mozzarella. Roll dough out onto greased surface. Spread spice mixture on top, being careful to leave one inch of dough all the way around with no mixture on it. If the dough has wet mixture it on it, it will not seal. Cover with meat and cheese. Pull sides up, twisting to seal dough. Put on jelly roll stone or baking pan. Seal ends and wrap underneath. Beat egg whites. Brush on top. Sprinkle with Italian seasoning. The Freezer Chicks have an awesome tutorial on how to make Stromboli at this link:

To Freeze:
Bake in 350 oven 15 minutes or just until barely golden. Cool completely on cooling rack. Double wrap in Heavy Duty Aluminum Foil. Freeze flat.

Serving Day: Thaw completely. Bake in 350 oven for 15-20 minutes or until golden brown and the cheese is melted. If the top is browning too quickly and the inside is not finished, just lay a piece of foil over the Stromboli for the remainder of the baking time. Let cool 10 minutes. Slice in 1 inch slices. Dip in pizza sauce.

Mom's Pizza Sauce by Jackie

2 (6 oz.) cans tomato paste
4 (6 oz.) cans water
¼ tsp. salt
1/8 tsp. pepper
1 tsp. basil
½ tsp. garlic powder
1 tsp. oregano
½ tsp. sugar
½ c. onion

Mix all ingredients in medium saucepan. Simmer until hot. The longer you let it simmer, the better the flavor. Cool completely. Pour 2 cups into pint size freezer Ziploc bags. Lay bags flat. Freeze.

Serving Day:
Thaw completely. Heat in microwave safe dish.