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!

Sunday, December 23, 2012

Chicken Parmesan with Noodles


4 - 6 boneless skinless chicken breasts
1/3 cup olive oil
1 clove of garlic (crushed)
3/4 cup bread crumbs (fine - can be Italian)
1/2-3/4 cup Parmesan cheese
2 Tbsp. of minced parsley
1/4 tsp. ground thyme
1/8 tsp. pepper
1 jar of 3 Cheese Prego sauce
1/2 cup of Parmesan cheese

1. Mix olive oil and garlic in shallow dish. Mix other dry ingredients in similar bowl for coating. Dip chicken in oil, then in mix. Place in 9x13 baking dish.  Cover and freeze.

Serving Day:
1. Thaw completely. Remove foil and plastic wrap. Bake - 400 degrees for 20 minutes. Turn meat and continue baking for 20 minutes more.
2. While chicken is baking, heat sauce in pan. Pour sauce and sprinkle 1/2 cup of Parmesan cheese over chicken the last 5 minutes of baking.

3. Serve over spaghetti noodles.

Saturday, December 15, 2012

Tuscan Style Chicken by Jackie

*adapted from original recipe by Once A Month Mom

  • 1/3 cup Hellmann’s Real Mayonnaise
  • 3 Tbsp. diced roasted red peppers
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried parsley
  • pinch crushed red pepper flakes
  • 6 boneless, skinless chicken breast halves

  • Assembly:
    Trim all fat from chicken breasts.  Flatten chicken breasts to 1/4" thickness.  To do this, I lay a large piece of Glad Press 'n Seal on my counter.    Place 4 breasts on top.  Cover with another piece of Press 'n Seal.  Seal well around the edges.  Pound meat with a meat tenderizer.  (I'm sure you can tell - Mine is over 20 years old!)  Move chicken to a tray lined with waxed paper.  I ran out, so I had to use foil.  Foil works, is not ideal for later steps.
    Mix remaining ingredients in a bowl. Spread evenly on top of all 6 chicken breasts. 
    Place tray in the freezer and flash freeze the chicken.  This means, leave chicken in freezer until each piece is individually frozen.  Place chicken breasts in a gallon size Ziploc freezer bag.  Label and freeze.
    Serving Day:
    Take out the number of chicken breasts that you would like to cook.  Place them in a baking dish.  If any of the topping is stuck to bag, try to add it to the top of the chicken breasts.  Thaw completely.  Bake at 425 for 20-25 minutes or until cooked through. 

    Wednesday, December 12, 2012

    Layered Enchilada Bake by Jen

    Recipe from:
    Servings: 8
    1 lb. lean ground beef
    1 large onion, chopped
    2 cups Thick 'N Chunky Salsa
    1 can (15 oz.) black beans, rinsed
    1/4 cup Italian Dressing
    2 Tbsp. Taco Seasoning Mix
    6 flour tortillas (8 inch)
    1 cup Sour Cream
    1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

    Heat oven to 400ºF.  Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.  Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.  Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving. 
    Bake from Frozen:
    Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with additional foil. Freeze up to 3 months. When ready to serve, bake casserole, covered, in 400ºF oven 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.
    Serving Day:
    Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving. OR follow bake from frozen directions.

    Smoked Sausage Skillet Supper by Beth

    16 oz. smoked sausage (I used turkey), sliced into coins
    1/2 c. onion, chopped
    1/4 c. plus 2 T. butter
    2 cans green beans (16 oz each), drained
    3 c. diced, cooked potatoes
    1/4 c. plus 2 T. flour
    1 1/4 tsp. salt
    3 c. milk
    Saute sausage and onion in butter in large skillet until onion is tender and sausage is golden around edges.  Remove from heat.  While cooling sausage slightly, layer green beans and potatoes in gallon size Ziploc bag.  With slotted spoon, remove sausage from pan and add to bag.  In same skillet (with remaining butter), stir in flour and salt until smooth.  Gradually add milk and cook over low heat, stirring constantly with whisk.  Bring to boil and boil for 2 min.  Remove from heat and cool slightly.  Pour sauce over contents of freezer bag.  Allow to cool completely before sealing bag.  Lay flat to freeze.
    Day of serving:
    Thaw completely.  Transfer to large skillet (or stockpot) and heat until heated through.  You may need to add a little milk if mixture becomes too thick.