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!

Tuesday, June 28, 2011

Crazy Chicken Marinade by Erica

  • 4 limes, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon dried sage
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 6 skinless, boneless chicken breast halves
Whisk all ingredients together. Let sit in shallow bowl for thirty minutes. Grill.

For freezing:
Pour whisked marinate into a bag with chicken breasts. Be sure the marinade has covered all pieces. Freeze.

For Cooking:
Thaw completely. Grill.

Sausage Minestrone by Erica

Makes two batches
  • 1 pound Bob Evans® Italian Sausage Roll
  • 1/2 cup chopped onions
  • 2(16 ounce) can small white beans
  • 2(14.5 ounce) can beef broth
  • 2(14.5 ounce) can diced tomatoes Italian style
  • 1 bag of vegetable soup frozen vegetables
  • 3 cups of water
  • 1/2 cup small uncooked pasta (i.e. elbow or rotini)
Cook onion and sausage together in pot. Mix remaining ingredients (except the pasta) together in pot and bring to a boil. Simmer on low heat for at least an hour to bring out the flavor. While simmering, cook noodles al dente. Put noodles in soup just before serving or freezing.

For Freezing:
Wait until completely cool to place in bags for freezing. This will fill two gallon size Ziploc baggies.

Serving Day:
Thaw in a dish to prevent leaking. Warm on stove top or in microwave until warm.

Mozzarella Beef Burgers by Jen

2 lb. ground beef
1 cup mozzarella cheese
1 cup bread crumbs
1/2 cup barbecue sauce, divided
8 hamburger buns

Mix meat, cheese, bread crumbs and 2 Tbsp. of the barbecue sauce. Shape into patties.  Wrap each burger in parchment paper or wax paper separately then place in gallon Ziploc bag before freezing for easy storage and serving.

Serving Day:
Thaw.  Preheat grill to medium-high heat.  Remove parchment paper, then place patties on grill; cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining 2 Tbsp. barbecue sauce during last 2 min. of grilling time. Fill buns with burgers and lettuce, if desired.

Stromboli by Jen

1 tube (11 oz.) refrigerator crusty French bread loaf
6-8 oz. thinly sliced deli ham
6-8 oz. thinly sliced deli turkey
6 green onions, chopped fine
1/4 teaspoon dried Italian seasoning
1 - 1 1/2 cups your favorite shredded cheese

1. Unroll dough on parchment paper. Place ham & turkey on dough leaving 1/2 inch to the edge; sprinkle with chopped onions, crumbled bacon & cheese.

2. Roll up jelly roll fashion, starting with the long side. Pinch seams to seal & tuck ends under. Place seam side down on baking pan.

3. Wrap in aluminum foil before freezing.

Serving Day:
Thaw stromboli, unwrap from aluminum foil and disgard foil. Leave parchment paper on cookie sheet, then Bake at 350 for 26-30 mins. or until golden brown.  Cool slightly before slicing; slice into 2 to 3 inch pieces.  Serve warm.

Tuesday, June 21, 2011

Coke-a-Cola Pot Roast (aka-Pepsi Pot Roast) by Wendy

***This recipe was originally submitted by Susan Lape. I used Coke a Cola instead of Pepsi simply due to personal preference. Any regular or diet Coke/Pepsi/or generic Coke/Pepsi-type soda will work just fine.***
(1) 2-3 lb. pot roast (I used 2.5 pound chuck roasts for each recipe)
(1) pkg. of dry onion soup/dip mix
(2) cans of 98% fat-free cream of mushroom soup
(16 oz.) of regular or diet Coke/Pepsi/generic cola equivalent

Assembly/Cooking/Freezing Directions:Mix soup/dip mix, both cans of soup, and cola together in a large mixing bowl. Place roast in a slow cooker/crock pot and pour soup mixture over top. Cover and cook on high 6 hours till it is falling apart. Then cool completely and place roast and its gravy into freezer bag, label and freeze.

Serving Directions:Thaw completely and re-heat. Serve with mashed potatoes, veggies, and/or a salad. Or you can easily shred the beef for delicious sandwiches.

Monday, June 6, 2011

Mexican Chicken and Black Bean Filling by Amy

1 1/2 pounds of boneless chicken (3-4 chicken breasts)
3 teaspoons of cumin
1 teaspoon of chili powder
1 1/2 teaspoons of salt
1/4 teaspoon pepper
1 can of black beans (rinsed and drained)
1 bag of frozen corn
1 jar (32 oz) of salsa

Optional Ingredients:
1 bag of shredded cheese
1 bag of tortilla chips

1. Make a "rub" with the 4 spices and rub on the chicken breasts - place in a crock pot.
2. Add the other ingredients (except chips and cheese) and mix.
3. Cook on low for 10 hours or on high for 3-4 hours. Shred chicken during the last hour of cooking to give the meat more flavor.

If you want to freeze:
1. Cool chicken mixture.
2. Pour into Ziploc freezer bag.
3. Freeze.

*For our group, you will need to thaw ingredients and then start at #3 under "Steps".

Serving day:
1. Thaw overnight.
2. Heat mixture and serve over rice with shredded cheese on top or just eat with tortilla chips.

More ideas for the chicken filling:
1. Mexican pizza topping.
2. Tacos
3. Taco salad
4. Breakfast burrito

Santa Fe Chicken Bake by Jackie

2 c. cooked shredded chicken
1 tub Philadelphia Santa Fe Cooking Crème
3 c. cooked rotini (= 2 c. uncooked)
2 c. frozen corn
1 can petite diced tomatoes
1 can black beans, drained and rinsed, optional (I did not put these in your meals this month.)
Mix all ingredients.  Pour into Ziploc gallon size bag.  Lay flat in freezer. 
Serving Day:
Thaw.  Pour into a 9x13” baking dish.  Cover.  Bake at 350 for 20 minutes.