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Saturday, January 14, 2012

Pork Chops with Caribbean Jerk Marinade plus Pot-Luck Potatoes by Amy

6 Pork Chops (pork tenderloin sliced 1 1/2" thickness)
1 bottle of K.C. Masterpiece Caribbean Jerk Marinade
1. Place chops into a gallon sized Ziploc bag.
2. Pour marinade over pork chops.
3. Freeze.
Serving Day:
1. Thaw pork chops.
2. Grill chops and enjoy
3. Serve with the potatoes!!!
Pot-Luck Potato Casserole:

2 pounds of frozen hash browns (I used the shredded kind.)
1/4 cup of melted butter
1 teaspoon of salt
1/4 teaspoon of black pepper
1/2 cup of chopped onion
1 can of cream of chicken soup
16 ounce container of sour cream
2 cups of shredded cheddar cheese
1. Defrost potatoes.
2. Combine potatoes and melted butter in large bowl.
3. Add the rest of the ingredients and mix carefully.
4. Pour into greased 9x13 inch pan. (I split this recipe and place the mixture into two 8x8 pans. I freeze one pan.)
5. Bake at 350 degrees for 45 minutes.
Serving Day:
1. Thaw completely.
2. Remove covering.
3. Bake at 350 degrees for 45 minutes.


  1. Only ate the pork chops. They were delicious. Great sauce. The kids loved it.

  2. Now for the potatoes...brought them to potluck. They went over very well. Yum!

  3. We enjoyed this meal. It was plenty to serve us for 3 meals.