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Our freezer cooking recipes are sure to take the headache out of evening meal prep.
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Monday, August 27, 2012

Chicken Lasagna Roll-Ups by Jen (Re-run)

Prep Time:10 min

Total Time:40 min
Makes: 6-9 servings (I make this recipe 1 1/2 times for our freezer meal group to feed 6 adults)

6 lasagna noodles, uncooked
1 pkg. (6 oz.) Italian Style Chicken Breast Strips or (12oz.) Canned Chicken
1 cup Ricotta Cheese
1/4 cup Grated Parmesan Cheese
1 egg, lightly beaten
1/2 tsp. Italian seasoning
1 t. minced garlic (optional)
2 cups spaghetti sauce
1 cup Shredded Mozzarella Cheese

Preheat oven to 375°F. Cook noodles as directed on package. Rinse with cold water; drain well
Mix chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.

Bake 30 minutes or until heated through.

Note: If freezing place roll-ups in a 9x13 aluminum pan.

Serving Day:
Thaw, Bake uncovered 30 minutes or until heated through.

Friday, August 17, 2012

Cheeseburger and Fries Casserole by Beth

Adapted from Katie Pokopac's recipe

1 1/2 lb. ground beef
1 can cream of mushroom soup
garlic salt and pepper, to taste
6-8 slices American cheese
26 oz. OreIda frozen fries (I used Seasoned Crinkles)

Brown meat in skillet and drain.  Mix soup and seasonigs with meat.  Transfer to greased 9 x 13 baking dish.  Layer cheese on top of meat mixture, breaking cheese to cover entirely, if needed.  Layer frozen fries on top of cheese.  Cover and freeze.

Day of Serving:
Completely thaw casserole.  Bake at 350 for 30 min.  Then, increase heat to 400 and continue to bake until fries are crispy and meat mixture is bubbly (15-20 min).  Serve with ketchup and mustard, if desired.

Thursday, August 16, 2012

Potato and Ham Casserole by Jackie

2 Tbsps olive oil
2 Tbsps butter
1/2 c. diced onion
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. milk
2 c. diced ham
1/2 tsp salt
1/2 tsp pepper
1 bag (32oz.) frozen Southern Style Hash Brown diced potatoes (I have also made this casserole out of cut up leftover baked potatoes.)

In a large saucepan heat oil and butter over medium heat; add onion and cook until translucent.  Add soup, milk, ham, salt and pepper and stir well; remove from heat.  Cover bottom of a 9″ x 13″ aluminum foil baking dish with frozen potatoes and pour sauce evenly over the top.  Cover with Press and Seal wrap and then cover with a layer of aluminum foil.  Label and freeze.
Serving Day:
Thaw completely.  Remove all wrap.  Bake uncovered at 350 degrees for 40 minutes.