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, January 31, 2011

Freezer Friendz Inclement Weather Procedure

In the event of school delays or closings due to weather, we will follow the plan below:

If any district involving one of our swappers is delayed, we will meet at 11:00 on the originally scheduled swap day. Currently those schools include Mason and CHCA.

If any district involving one of our swappers is closed, we will meet the following Thursday at the originally scheduled time. Currently those schools include: Mason & CHCA.

Rerun: Um Um Skillet by Jackie

Go to this link for serving day instructions and leave your comments there.

Friday, January 28, 2011

Fettuccine Alfredo with Chicken & Broccoli by Jen

Serves 4, so I made it 1 1/2 times.

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips (~2 cups)
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) cream cheese, cubed
3 Tbsp. grated parmesan cheese, divided
2 cups chopped cooked broccoli before serving.
1/4 tsp. garlic powder
1/4 tsp. pepper

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, 2 Tbsp. parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.

DRAIN pasta; place in large bowl. Add chicken mixture and chopped cooked broccoli before serving, toss to coat. Sprinkle with remaining parmesan.

FREEZER FRIENDZ: Cook pasta. Cook broccoli. Thaw or simmer chicken/cream sauce mixture over low heat. Drain pasta; place in large bowl. Add chicken/cream mixture and chopped cooked broccoli before serving, toss to coat. Sprinkle with remaining parmesan.

Thursday, January 13, 2011

Chicken Taco Quiche by Andrea

This month I repeated a favorite Katie made for our group. I used all mild ingredients, so if you like more spice or heat, you can add it to your liking. Enjoy!

Wednesday, January 12, 2011

French Dip by Jen

1 beef chuck roast (3 pounds), trimmed
1 can beef broth
1 envelope of dried onion soup mix
6-8 French rolls, split
6 slices of provolone cheese

Place roast in a 5-qt. slow cooker. Add the beef broth and onion soup mix packet. Cover and cook on high for 5-6 hours or until beef is tender or on low for 8-10 hours
Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. Pour broth into small cups for dipping. Serve beef on rolls.

Freezer Friendz:
Thaw meat. Place in crock pot on low for 8-10 hours.
Remove meat from broth; shred with forks and keep warm. Strain broth; skim of fat. Pour broth into small cups for dipping. Serve beef on rolls with slice of cheese.

Yield: 6 servings.

Tuesday, January 11, 2011

Chicken and Rice Casserole by Amy

4-6 chicken breasts, boiled or baked - then cut in small pieces or shred
1 can of cream of chicken soup
1 - 8 oz. carton sour cream
1 cup of uncooked rice
1/2 cup of sauteed onions or onion powder to taste
1 sleeve of Ritz crackers - crushed
1 stick butter - melted
1. Cook rice according to directions.
2. Combine soup and sour cream then stir in the chicken and sauteed onions/onion powder.
3. Put the mixture in a buttered/greased casserole dish.
4. Mix butter and crackers - sprinkle on top of the chicken mixture.
5. Cover with a layer of plastic wrap and a layer of aluminum foil.  Freeze.

Serving Day:
1. Thaw casserole completely.
2. Uncover casserole bake at 350 degrees for 30 minutes.

Monday, January 10, 2011

Stuffed Chicken 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.

Sirloin Tip Roast with Carrots and Potatoes by Wendy

1 sirloin tip roast (3 1/2 to 4 lb.)
Salt and Pepper
2 Tbsp. all-purpose flour
2 Tbsp. unsalted butter
2 Tbsp. vegetable oil
2 lb. baby carrots or 8 large carrots cut into pieces
2 lb. potatoes (about 6 med. size cut into quarters)

Pat roast dry and season on all sides with salt and pepper. Sprinkle flour over roast and use your hands to spread it out and pat it evenly over meat.

Melt butter and 1 Tbsp. oil in a large pan over medium-high heat on top of stove. Add roast and cook, turning with togs, until browned on all sides, about 15 min. total. Place in gallon size Ziploc bag and freeze.

Place carrots and potatoes in a large Ziploc bag and toss with 1 Tbsp. of oil. Freeze in freezer.

To serve: Thaw completely. Place roast in roasting pan placing vegetables in pan all around roast. Roast, stirring vegetables often, until a meat thermometer inserted into thickest part of roast registers 140 degrees, or cook for 1 hour 30 minutes to 1 hour 45 minutes. Transfer roast to a cutting board, tent loosely with foil and let rest for 10 minutes. Thinly slice roast and serve warm with carrots and potatoes.

Serves: 10 Per Serving: 533 Cal., 25g Fat (10g Sat.), 146mg Chol., 4g fiber, 49g Pro., 24g Carb., 236mg Sod.

Sunday, January 9, 2011

Chicken Enchilada Soup by Jackie

My sister recommended this recipe. It is slightly modified from the Chicken Enchilada Soup III recipe. Warning: It looks like mush, but it is very tasty!

1 pound skinless, boneless chicken breast halves (= 3c. cooked)
1 tbsp. vegetable oil
1/2 c. diced onion
1 clove garlic, minced
1 qt. (32oz.) chicken broth
1 c. masa harina
3 c. water, divided
1 c. enchilada sauce
2 c. shredded Cheddar cheese
1/2 tsp. salt
3/4 tsp. chili powder
1/2 tsp. ground cumin
1 c. corn

1.In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides. Remove and set aside. (Or use left-over rotisserie chicken to save time.)
2.Cook onion and garlic in remaining oil until onions are translucent. Pour in chicken broth.
3.In a bowl, whisk together masa harina and 2 cups water until well blended. Pour into pot with remaining 1 cup water, enchilada sauce, Cheddar, salt, chili powder and cumin. Bring to a boil.
4.Shred cooked chicken and add it to the pot. Add corn to pot. Reduce heat and simmer 30 to 40 minutes, until thickened.
5. Cool completely.
6. Pour into gallon size Ziploc freezer bag.
7. Freeze flat on a cookie sheet.

Serving Day:
Thaw completely.
Reheat on stove or in microwave.

Top with sour cream and/or crushed tortilla chips.