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!

Sunday, February 28, 2010

Teriyaki Beef by Andrea

1 1/2 lb. flank steak
2 cloves garlic, minced
2 T. white wine
1 T. sesame or olive oil
1/2 c. soy sauce
6 T. sugar
1/2 t. pepper
1 green onion, chopped
1 bag frozen stir fry vegetables

Cut thin strips of steak against the grain. Mix all other ingredients in gallon bag. Add meat and marinate for 1 hour or freeze.

Serving Day:
Defrost meat and vegetables. Discard marinade. Stir fry 2-4 min in hot wok or skillet turning to brown on each side. This works best if you do a few pieces at a time. Next stir fry veggies to desired doneness, then return meat to pan to mix and heat through. Serve over rice.

Saturday, February 27, 2010

Tish's 3 Bean Chili

**This is NOT Cincinnati style chili - sorry to all of those of you are big fans. I hope you will like this one for a change of pace:)**

1 pound of ground beef
1 whole medium onion, chopped finely
salt, pepper,chili powder (I use dark chili powder), and garlic powder to taste. (I never measure the amounts, so I will give you my best estimate: 1 to 1 1/2 tsp. salt, 1/2 to 1 tsp black pepper, 3 TBSP. chili powder, and 1 to 1 1/2 tsp garlic powder).
1 can of pinto beans
1 can of red beans
1 can of navy beans
1 can of petite diced tomatoes
another 2-3 TBSP of chili powder
6 oz. of beer (you can use non-alcoholic or all water if you prefer)
6 oz. water
1 tbsp brown sugar

Assembly/Cooking/Freezing Directions:
Season beef with salt, pepper, chili powder, and garlic powder. Add onions and brown. Then drain of any excess liquid. In a crock pot or large stock pot, add all the beans, tomatoes, additional chili powder,beer, water and brown sugar. Then simmer till hot. Cool and pour into freezer bags, then freeze.

Serving Directions:
Thaw completely then reheat. Or you can put it in frozen into a crock pot and heat till hot.

***We serve ours with cornbread and salad**

Friday, February 26, 2010

Stromboli (Jackie's recipe...but better!)

This is Jackie's wonderful recipe and I increased it by 1/2, for the most part. I had a terrible time "braiding" the dough...forgive me for the interesting way your stromboli may look.

1 1/2 loaf frozen bread dough
3 egg yolks, save whites
2 T. Parmesan cheese
1 1/2 tsp. parsley
1 1/2 tsp. oregano
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. pepper
3 T. oil
1 3/4 cup Italian pork sausage
35ish 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.


Wednesday, February 24, 2010

So You Forgot to Defrost! by Jackie

The original recipe is from Fix-it and Forget-It Cookbook and was written by Mary Seislstad. I have made slight adjustments for freezing.

6 boneless, skinless chicken breast halves (original recipe calls for frozen chicken)
2 10 3/4oz. cans cream of chicken soup
4 oz. can sliced mushrooms, or 1/2c. sliced fresh mushrooms
3/4 tsp. salt
1/4 tsp. pepper

Place chicken in gallon Ziploc bag. Mix remaining ingredients in separate bowl and pour over chicken. Freeze standing up, so it will fit in the crock pot when you are ready to cook.

Serving Day:
Cook from frozen. Remove plastic bag from frozen meal. Place meal in crock pot. Cook on low 10-12 hours. Serve over rice.

Freezer Friendz: I included cooked rice for you. Just add a little water and microwave to reheat.

Monday, February 8, 2010

Pesto Minestrone Soup with Tortellini by Susan

2 tsp Olive Oil
2 C Chopped Onion
4 1/2 C Water
2 bags frozen Vegetables- I used a regular mixed veggie and one that contained Zucchini
1 1/2 tsp Dried Oregano
1/2 tsp Black Pepper
4 cloves of Garlic
2 14.5 oz cans of diced tomatoes, undrained
2 14.5 oz cans of Vegetable or Chicken Broth (I used Chicken.)
4 Tbsp Commercially Prepared Pesto
18 oz Cheese Tortellini, cooked

Heat Olive Oil in a large Dutch Oven (5 Qt). Add Onion and saute 4 min, or until tender. Add water and next seven ingredients, through broth. Cover, reduce heat and simmer 5 minutes, or until vegetables are tender. Add Pesto and Tortellini. Cover and simmer until heated, just a few minutes. At this point you can serve or allow it to cool and freeze.

On Serving Day:
Thaw, Reheat and enjoy. (We ate ours with Corn Bread.)

The original recipe was half of the above. I received this amount from another freezer group and it fed my family of 6. The original recipe called for 2 diced zucchini and one bag of frozen vegetables. However I was able to find a vegetable variety that included zucchini and chose to use two bags of frozen vegetables instead. The original recipe also called for the tortellini to be uncooked and simmer in the broth after the vegetables are tender, but on the advice of my friend who gave it to us I chose to precook the tortellini. She has made this often and found she was consistently having to add additional broth after the tortellini was cooked to have enough liquid.

Wednesday, February 3, 2010

Southwestern Pot Roast by Katie

3 lb. roast
8 small red potatoes, halved
1 lb. bag baby carrots
1 jar (16 oz) salsa

Place potatoes in the bottom of a slow cooker. Coat roast with flour and place on top of potatoes. Place carrots around the roast. Pour salsa over roast. Cook on low for 8-10 hours. Serve or freeze in freezer bag.

Serving day:
Thaw. It's already fully cooked so just reheat in microwave, oven, or even back in the slow cooker (this might be best to keep from drying out). Tear apart roast with fork and enjoy!

Baked Chicken with Gravy

6 uncooked chicken breasts
3 cans Campbell's Cream of Chicken Soup
1 full can of milk

In a large bowl, combine the 3 cans of soup and milk. Stir until smooth. Pour mixture into a 9x13 baking dish. Lay uncooked chicken breasts into soup. I like to wiggle them down into the soup and cover with the mixture. Bake at 350 for 2 1/2 hrs.

Freezing Instructions:
I combined soup and milk and stirred till smooth and added the uncooked chicken breasts then poured into a Ziploc freezer bag. Place into freezer.

Serving Day:
Thaw bag of soup/chicken and pour into a 9x13 pan. Bake @350 x 2 1/2hrs. I gave each of you a box of mashed potatoes to serve with the meal. It is also wonderful over rice.


Tuesday, February 2, 2010

Baked Shells Casserole by Debbie

5 tablespoons olive oil, divided
6 cloves garlic, finely chopped, divided
1 large onion, finely chopped, divided
1 small carrot, grated
Salt and pepper
1 1/2 teaspoons oregano
1 teaspoon crushed red pepper flakes
1 teaspoon fennel seeds, crushed by pressing under flat of your knife
2 tablespoons chopped fresh thyme
1/2 cup dry white or red wine
2 cups chicken stock
2 - 28 ounce cans Italian crushed tomatoes
1 pound medium shell pasta (not the large stuffing shells)
2 boxes frozen chopped spinach, defrosted and wrung dry
1/4 teaspoon nutmeg
2 cups ricotta cheese
1/2 cup grated Parmesan cheese
2 large egg yolks, lightly beaten

In a large pot, heat 3 tablespoons olive oil over medium heat. Add 4 cloves of chopped garlic, 3/4 of finely chopped onion, and the carrot. Season with salt and pepper, oregano, red pepper flakes, fennel seeds, and thyme. Gently saute 10 minutes, stirring frequently. Add wine and reduce a minute. Add stock and tomatoes. Bring sauce up to a bubble and reduce heat to simmer. Simmer sauce about 45 minutes.

After sauce has been simmering for 30 minutes, preheat oven to 375 degrees.

Bring a pot of water to a boil for the pasta. Salt water and cook pasta for 5 minutes.

While the pasta water comes to a boil, heat remaining 2 tablespoons olive oil in a small skillet over medium heat. Add remaining garlic and onion and saute to soften, about 5 minutes. Add spinach, pulling it apart and separating it as you add it to the pan. Stir to combine well and season with salt, pepper, and nutmeg. Turn off heat.

Drain undercooked pasta and return it to the hot pot. Add spinach mixture to the pot along with ricotta and grated Parmesan cheese. Stir to combine. Add eggs and stir.

Pour a thin layer of tomato sauce in the bottom of a 9x13 greased casserole dish. Top with the pasta mixture. Add a thin layer of tomato sauce to the top. You can either freeze at this point, or bake for 30 minutes.

To Use After Frozen
Thaw casserole completely. Place in a 375 degree oven for about 30 minutes, or until bubbly. Can serve with extra tomato sauce and Parmesan cheese.
(This recipe is taken from Rachael Ray.)

Party Pasta Bowl by Mel

This is a repeat of one of our favorites. You'll find the recipe under my name from last year. Enjoy!

Fried Rice with Ham by Andrea

1/4 c. oil
6 c. cooked short grain rice (sticky or sushi rice)
1/3 + c. soy sauce
4 eggs, slightly scrambled
salt & pepper mixed into eggs, to taste
1 1/2 c. diced ham
12 oz. frozen diced vegetables

Heat oil over med. high heat in a large skillet or wok. Add in rice, breaking up any clumps. Once warmed, drizzle soy sauce over and mix in. Scrape bottom of pan frequently to rice from sticking. Make a hole in rice and pour eggs in center, allowing them to set before mixing into rice. Add in ham and vegetables and allow them to heat. Eat immediately or spread on a cookie sheet to allow to cool some before spooning into freezer bag.

Reheating Directions:
This is completely cooked, so it may simply be defrosted in the microwave in the freezer bag to keep it from drying out. Cook until defrosted, breaking the rice up some after every few minutes. You may eat it straight from the microwave or toss it in a hot skillet for a few minutes after microwaving. When I tested it out, I preferred it stir-fried 3-4 minutes in the skillet.

Monday, February 1, 2010

Chicken Stuffed Shells by Wendy

1 box Large Shells (for stuffing)
1 box Stove Top Stuffing
1 Stalk Celery Chopped
2 cups Chicken chopped or 1 large can of chicken
1 cup Mayonnaise
2 can Cream of Chicken Soup
1 can Water
1 cup Parmesan Cheese

Cook shells according to directions on box. Prepare Stuffing Mix according to directions on box. Add celery, chicken and mayo to prepared Stuffing Mix. Mix well. Fill shells with the Stuffing Mix using a Medium Scoop (2 Tbsp size). Put stuffed shells into a 9x13 pan (approx. 34 shells).

To make Soup Mix, pour soup and water into a bowl and mix with a whisk. Pour soup mix over Stuffed Shells. Top with the Parmesan Cheese. Cover with foil and freeze.

To Serve: Thaw completely. Bake covered at 350 degrees for 40-50 minutes.

This recipe makes enough for 1-1/5 servings. I only make this recipe 5 times to get 6 dinners.

Chicken and Veggie Fold Over by Debbie K

This is a variation of a standby at my house.

1 loaf bread dough rolled out onto a cookie sheet.

Spread 1/2 a can of Mushroom soup across 3/4 of the length of bread.

Top with cooked chicken and veggies ( I used corn, peas and carrots).

Fold over and pinch edges. Sprinkle top with Parmesan cheese and garlic powder.

Cook for 25 minutes in a 375 oven.

To reheat- leave in foil. Thaw and cook at 375 for about 35 minutes to heat through. Remove foil and cook an additional 10 minutes to crisp the crust.

I made the bread dough from scratch- but store bought from the freezer section will work.

Chicken Macaroni Bake by Jackie

Morrow Ladies,
I thought this recipe sounded yummy and it got good reviews from the other group, so I am stealing this one from Jackie!
you can get all the details on how to make and freeze/cook by going to Jackie's name and it is her recipe from Dec 2009!
Hope you enjoy!