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!

Saturday, October 15, 2011

Beef Vegetable Soup with Potatoes by Amy (repeat)

1 lb. ground beef, browned and drained
2 - 15 oz. cans diced tomatoes
2 carrots, sliced or cubed
2 onions, sliced or cubed
2 potatoes, diced
1-2 garlic cloves, minced
12 oz. can V-8 vegetable juice (or more)
1 1/2 - 2 cups sliced celery
2 tsp. beef stock concentrate or 2 beef bouillon cubes
2-3 cups vegetables (frozen)

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 12 hours or High 4-6 hours.

*If you want to freeze, combine all of the ingredients except for the vegetable juice.

Cooking Day:
1. Thaw completely.
2. Pour into slow cooker and add the vegetable juice. Cook on Low 12 hours or High 4-6 hours.

Thursday, October 13, 2011

Sweet and Sour Meatballs by Jen

1 bag of Frozen Homestyle Meatballs
1 large can of pineapple chucks and juice
1 jar of Kikoman’s Teriyaki Baste and Glaze
2 cups of frozen seasoning blend (chopped onions and peppers)
1 large bag of egg noodles or Rice

Place frozen meatballs in 9x13 baking dish. Pour seasoning blend, pineapples and juice over the top. Pour glaze on top of that. Freeze until ready to bake. Thaw 24 hours in frig before baking. Bake covered at 350 for 30-45 minutes.

Serve alone, with butter noodles or rice

Freezing Instructions:
In a large Ziploc bag: combine the pineapple chunks and juice, teriyaki glaze, frozen vegetables and frozen meatballs together. Freeze and store flat until serving day.

Serving Day:
Thaw meatball mixture Ziploc bag, Prepare egg noodles according to the package instructions. Pour meatball mixture into a 9x13 baking dish, Bake covered at 350 for 30-45 mins. Serve over the hot egg noodles.

Monday, October 10, 2011

Chicken with Marsala Sauce by Erica

8 tbs butter
4 tbs oil
2 cups mushrooms(sliced)
1 cup Marsala wine
1 cup chicken broth
1 clove garlic
4 chicken breasts cut in half about 3 pounds.
Garlic pepper, to taste
1 box of angel hair pasta

Mix butter, garlic and mushrooms in the bottom of a sauce pan. Cook until mushrooms are browned. Add the remaining ingredients, minus the chicken, into the pan and cook until boiled. Because of the wine, be sure to boil for at least 10 minutes to cook out alcohol taste.

In a deep baking dish spray bottom of pan with cooking spray. Place half pieces of chicken breasts in pan. Sprinkle with garlic pepper. Pour sauce over chicken.

To Freeze:
Cover uncooked chicken and sauce with foil. Freeze.

Note: I wanted the chicken to cook after thawing, to keep it moist, so the chicken I used was fresh and had not been previously frozen.

Serving Day:
Thaw in the refrigerator overnight. Cook at 350 degrees for 35-45 minutes. Check thickest portion of chicken to be sure it is done. Prepare angel hair pasta as directed. Serve chicken and sauce over the angel hair pasta.

Chicago Style Italian Shredded Beef Sandwiches by Jackie

I made this recipe before and it was a big hit.  At the request of my kids, I made it again for you.  You can find the recipe and leave comments at this link: