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!

Thursday, December 12, 2013

Pork Chops by Wendy

6 pork chops
1 med onion
1/2 cup water
1/4 cup catsup
2 tsp. Worcestershire Sauce
2 tsp. Vinegar
Salt & Pepper to taste
1 (10oz.) can Cream of Mushroom

Fry pork chops in skillet until browned on both sides. Let cool and put in gallon size Ziploc.
2. Mix catsup, water, Worcestershire, vinegar, salt and pepper and soup in bowl and pour in Ziploc bag with pork chops.  Add sliced onions and freeze.

Serving Day:
Thaw completely. Pour into covered dish and bake at 350 degrees for 2 hours or until tender. You may also put this in a crock pot on high 4-6 hours.

Yield: 6-8 servings

Monday, December 9, 2013

Spiced Pork Chops by Beth

1/2 c. flour
1-1/2 t. garlic powder
1-1/2 t. ground mustard
1-1/2 t. paprika
1/2 t. celery salt
1/4 t. ground ginger
1/8 t. dried basil
1/8 t. dried oregano
1/8 t. salt
pinch of pepper
4-6 pork loin chops (about 3/4 inch thick)
1-2 T. cooking oil
1 c. ketchup
1 c. water
1/4 c. packed brown sugar

In a shallow dish, combine the first 10 ingredients; dredge chops on both sides.  Lay in single layer in a gallon freezer bag.  Combine ketchup, water, and brown sugar; stir until combined; pour into sandwich size bag (double bag).  Lay both chops and sauce flat in freezer.

Day of Serving:
Completely thaw chops and sauce bags in refrigerator.  In a skillet, brown chops in oil on both sides (do not fully cook, just brown).  Place pork chops in greased 9x13 pan.  Pour sauce over chops.  Bake, uncovered, at 350 for one hour or until tender.

Friday, December 6, 2013

Chicken Tetrazzini by Amy

1 package of vermicelli
3 cups chopped cooked chicken
1 cup shredded Parmesan cheese
1 can cream of mushroom soup
1 jar of Alfredo sauce
8 oz. package of sliced fresh mushrooms
1/2 cup chicken broth
1/4 cup dry sherry
1/4 teaspoon ground pepper

Assembly Day:
1.  Prepare pasta according to package directions.
2.  Saute the mushrooms in the sherry.
3.  Stir together the chicken, mushroom mixture, 1/2 cup Parmesan cheese, soup, sauce and broth.  Stir mixture into pasta.
4.  Pour into a 9x13 pan and top with remaining cheese.
5.  Freeze

Serving Day:
1.  Thaw completely.
2.  Preheat oven to 350 degrees.
3.  Bake at 350 degrees for 35 minutes or until bubbly.

Wednesday, December 4, 2013

Cilantro Lime Chicken by Jackie

*Adapted from

One 24-ounce jar medium or mild salsa
Juice from one lime
1/4 cup fresh cilantro, chopped
*3/4 tsp. chili powder
*1/4 tsp. garlic powder
*1/4 tsp. onion powder
*1/4 tsp. crushed red pepper flakes
*1/4 tsp. oregano
*1/2 tsp. paprika
*1/2 Tbsp. ground cumin
*1 tsp. sea salt
*1/4 tsp. black pepper
4-6 boneless, skinless chicken breast halves, trimmed of fat
Mix all ingredients, except chicken, in a gallon Ziploc freezer bag.  Add chicken and coat well.  Freeze flat. 

Serving Day:
Thaw completely.  Place in slow cooker.  Cook on low for 6 hours. 

Serving Options:
1. Serve as is.
2. Shred and serve over rice.
3. Shred and serve as taco meat.
4. Serve with tortilla chips.

1. You can substitute a 16 oz. jar of salsa and 8 oz. can of tomato sauce for 24 oz. salsa.
2. You can substitute one packet of taco seasoning for all spices (marked with *).  I used the spices listed in recipe for swap because it is healthier than prepackaged taco seasoning.

Tuesday, October 15, 2013

Cheesy Broccoli Soup by Jen

2 medium onions, chopped
6 cups water
5 chicken bouillon cubes
20 oz. frozen broccoli
3-4 cups of fine egg noodles
2 T butter 16 oz. Velveeta cheese, cubed
4 T Milk Salt & Pepper to taste

Bring to boil chopped onions, water and chicken cubes. Add frozen broccoli bring back to boil. Add noodles. Cook until noodles are tender. Remove from heat. Add butter, cheese, milk, salt/pepper Soup will thicken as it cools. If making this soup to freeze, let soup cool before putting in large Ziploc bags to go into your freezer. Fills a gallon Ziploc bag full. I would double bag the soup in the freezer.

Serving Day
Thaw, Heat and Serve.

Note: Made this recipe 1.5 times for 10-12 cups of soup serving 6 adults. If you go by the recipe it makes 6 small bowls. Kids ignore the broccoli because of the yummy noodles. :-) 

Monday, October 14, 2013

BBQ Chicken Cordon Bleu by Beth

6 chicken breasts, boneless & skinless
BBQ sauce of choice
12 slices of ham
6 slices of Swiss cheese

Put chicken breasts in gallon freezer bag; pour in BBQ sauce to cover.  Lay flat in freezer.

Day of Serving:
Thaw chicken; dump contents of bag in greased 9x13 pan.  Cover with foil and bake at 350 for 1 hr 15 min, or until chicken is done.  Remove from oven; cover each piece of chicken with 2 slices of ham and then 1 slice of cheese.  Return to oven, uncovered, and bake until cheese melts.

Sunday, October 13, 2013

Beef & Noodles by Jackie

2 lb. beef stew meat
2 cans cream of mushroom soup
1 can tomato soup
1 bag egg noodles

In large bowl, mix the cans of soup together.  Add meat and mix until well coated.  Place gallon-size freezer Ziploc bag in large can.  Pour  into bag. 
Freeze for 2 hours in can. (If you freeze longer than this, the bag may become stuck in the can.  If this happens, it can be removed by running can under hot water.)
  Remove from can and freeze solid. 

Serving Day:
Remove contents from bag.  May need to use hot water to help release bag.  Place in slow cooker.  Cook on low for 10-12 hours.  If you prefer, you can thaw completely and then cook on low for 8-10 hours.  Serve over hot, cooked egg noodles.

Tuesday, September 10, 2013

Mexican Manicotti by Beth

**Take note this recipe requires a little assembly and THEN sitting in fridge overnight**

1 lb. ground beef, raw
16 oz. can refried beans
1 t. chili powder
1-1/2 t. oregano
8 oz. pkg. manicotti shells, uncooked
2-1/2 c. water
16 oz. jar salsa
16 oz. tub sour cream
1 c. Mexican blend shredded cheese

In a bowl, combine the raw meat, refried beans, and seasonings.  Spoon into uncooked manicotti shells.  Arrange in tray from box and place in gallon freezer bag. 

Day BEFORE serving:
Thaw salsa and cheese baggies.  Do not thaw manicotti.  In bowl, combine water and salsa.  Arrange frozen manicotti in 9x13 pan.; pour salsa/water over shells.  Cover and refrigerate overnight.

Day OF servingRemove pan from refrigerator 30 min. before baking.  Cover and bake at 350 for 1 hr.  Uncover; spoon sour cream over the top.  Sprinkle with the cheese.  Bake 5-10 min. longer or until the cheese is melted.

Sunday, September 8, 2013

Grilled Chicken with Pesto Bow Ties by Jackie

This recipe was slightly adapted from the recipe originally made by Debbie in 2010.  You can find her recipe at this link:

6 chicken breasts
1/2 bottle Italian dressing
1 box bow tie pasta
1 recipe Pesto (see recipe below)

Pesto (from the Better Homes and Gardens Cookbook)
1 cup firmly packed fresh basil leaves
1/2 cup firmly packed parsley springs with stems removed
1/2 cup grated Parmesan cheese
1/4 cup walnuts
1 large clove garlic, minced
1/4 teaspoon salt
1/4 cup olive oil
1/4 cup milk

Combine the chicken breasts and Italian dressing in gallon-size freezer bag.  Freeze flat.

Prepare pesto:  Combine all ingredients, except the oil and milk, in a food processor. Cover and process until a paste forms. Gradually add the oil and process until the consistency is like soft butter. Transfer the pesto to a mixing dish and whisk in about a quarter cup of milk. Freeze in pint size Ziploc freezer bag.

Serving Day:
Thaw chicken breasts and pesto in the refrigerator. Leave the pesto covered until you are ready to use it, or lightly coat it with olive oil (this keeps the pesto from turning brown).

Grill the chicken breasts (or bake in the oven).  Slice the breasts into strips. 

Cook the pasta according to the package directions. When the pasta is done, drain and return to the cooking pot. Add the pesto directly to the pasta and stir until the pasta is completely coated. Place chicken on top of the pasta.

Saturday, September 7, 2013

Monterey Burgers by Wendy

1 med onion
2 lbs. ground round
4 Tbsp. (or 1/4 cup) barbecue sauce
1 tsp. salt
1/2 tsp. pepper
1/2 lb. (or 2 cups) shredded Monterrey Jack cheese
8 hamburger buns

Finely chop onion. Combine onion, ground round, barbecue sauce, cheese, salt and pepper in bowl; mix well. Divide mixture into 8 equal portions. Form each portion into a flat patty.
Place 2 levels of 4 patties each on freezer paper or wax paper. Place in gallon size plastic resealable freezer bag. Lay flat in freezer to freeze.

Serving Day:
Heat in pan or on grill over medium-high heat, turning once, until done: 5 minutes per side for well done. Serve on hamburger buns.

Marinated Pork Tenderloin by Amy

1 cup Coca-Cola
1/4 cup beef broth
2 tablespoons cider vinegar
1 tablespoon honey mustard
2 small Granny Smith apples, chopped
4-6 green onions, finely chopped
2 cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Salt and black pepper
1 to 1 1/2 pounds whole pork tenderloin

Assembly Day:
1.  Combine Coca-Cola, beef broth, vinegar and mustard in large bowl and mix well.  Add apples, onions, garlic, cinnamon, ginger, salt and pepper to Coke mixture and mix well.
2.  Place pork tenderloin in large plastic ziploc bag.  Pour Coke mixture over pork, turning to coat.  Seal bag and marinade in freezer (or in refrigerator for 3 hours if you want to cook it on the assembly day).

Cooking Day:
1.  Thaw completely.
2.  Preheat oven to 350 degrees  Remove pork from marinade, discard marinade.  Place pork in roasting pan.  Cook pork about 25-30 minutes, or until internal temperature reaches 165 degrees.
3.  Remove pork from oven and transfer to cutting board.  Let stand 10 to 15 minutes before carving.  Serve with applesauce and your favor side dish.

Friday, September 6, 2013

Sesame Teriyaki Chicken by Jen

24 oz. bottle of Sesame Teriyaki Sauce/Marinade
3 lb. bag of boneless skinless chicken breasts (about 6-7 halves)

Mix marinade and chicken breasts in large Ziploc freezer bag.
Place in freezer until ready to grill. Or thaw chicken, then refrigerate 30 min. to marinate.

Serving Day:
When chicken is thawed, heat grill to medium heat. Grill chicken 7 min.; turn over. Grill another 6 to 8 min. or until chicken is cooked through (165ºF)

Thursday, August 22, 2013

Re-Run: Ravioli Bake by Jen

**I updated a few ingredient quantities from the last time I made this recipe to serve the needs of our growing families.

1 jar (26 oz.) spaghetti sauce (You may need more sauce depending on your taste.)
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10 oz.) fat-free reduced-sodium beef broth
1/2 cup Italian dressing
1 lb. ground beef, browned
24 oz. refrigerated or frozen cheese-filled ravioli
1 cup shredded mozzarella cheese

Brown ground beef. Combine first 4 ingredients in 13x9-inch baking dish. Add ravioli; toss to coat. Cover with one layer of plastic wrap and one layer of aluminum foil.

Serving Day:
Thaw completely, Heat oven to 375°F. Brown ground beef then combine first 4 ingredients in 13x9-inch baking dish. Add ravioli; toss to coat. Cover. Bake 50 min. or until ravioli is tender. Top with cheese; let stand 5 min. or until melted

Wednesday, August 14, 2013

Cheesy Ranch Quarter Pounders by Jackie

2 lb. lean ground beef
4 tbsp. dry Ranch dressing mix
3/4 c. shredded cheddar cheese
8 hamburger buns

Mix all ingredients in large bowl.  Divide mixture into 8 (1/2 c.) portions. 
Press into 8 burger patties. 

Lay flat on a lined baking sheet.  Flash freeze. 
Place frozen patties into Ziploc freezer bag.  Place buns into Ziploc freezer bag. 

Serving Day:
Thaw completely or cook from frozen.  Grill until done to your liking.  Enjoy! 

Sunday, August 11, 2013

Chicken Enchiladas from Amy

1 cup diced sweet onion
3 garlic cloves, minced
1Tbsp. canola oil or EVO
2 cups chopped fresh baby spinach
2 (4.5 oz.) cans chopped green chilies, drained
3 cups shredded cooked chicken
1 (8 oz.) package of cream cheese, cubed and softened
2 cups (8 oz.) shredded pepper jack cheese
Optional:  1/3 cup chopped fresh cilantro
8 (8-inch) soft taco-size flour tortillas
Cooking spray

Filling steps:
1.  Saute onion and garlic in hot oil in a large skillet over medium heat - 5 minutes or until tender.
2.  Add spinach and green chilies - saute 1 to 2 minutes or until spinach is wilted.
3.  Stir in chicken and next 3 ingredients, and cook, stirring constantly - 5 minutes or until cheeses melted.
4.  Cool filling and place in Ziploc bag to freeze.

Serving day:
1.  Completely thaw filling bag.
2.  Preheat oven to 350 degrees.
3.  Spoon about 3/4 cup chicken filling down center of each tortilla.
4.  Roll up tortilla and place rolled tortillas - seam sides down in a lightly greased 9x13 inch baking dish.
5.  Lightly coat tortillas with cooking spray.
6.  Bake at 350 degrees for 30 to 35 minutes or until golden brown.

Monday, August 5, 2013

Creamy Chicken & Noodles by Beth

1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/2 c. onion, chopped
3 c. chicken broth
1 can (6 oz) tomato paste
4 c. egg noodles, uncooked
14 oz. jar Alfredo sauce
5 oz. (1/2 of 10 oz. pkg) frozen spinach, thawed and squeezed

You will need 4 quart size freezer bags.  In bag #1, place uncooked chicken and onion.  In bag #2, pour in broth and tomato paste (mixing is not necessary).  In bag #3, place noodles.  In bag #4, pour Alfredo sauce and spinach.  Place all 4 bags in gallon size freezer bag; freeze.

Day of Serving:
Thaw all contents of gallon bag.  Spray large skillet or stockpot with nonstick cooking spray.  Add bag #1 and heat over medium heat until chicken is no longer pink, approximately 5 min.  Add bag #2 and stir until tomato paste is dispersed.  Add bag #3.  Bring to boil; simmer on low heat for 10-12 min or until noodles are tender, stirring occasionally.  Add bag #4.  Mix well and heat until mixture is hot.  It will thicken the longer it simmers.  Serve and enjoy....goes good with buttered bread!

Wednesday, July 17, 2013

Re-Run: So You Forgot to Defrost Chicken! by Jen

* The original recipe is from Fix-it and Forget-It Cookbook and was written by Mary Seislstad. I have made slight adjustments for freezing.

6 boneless, skinless chicken breast halves (original recipe calls for frozen chicken)
2 10 3/4oz. cans cream of chicken soup
4 oz. can sliced mushrooms, or 1/2c. sliced fresh mushrooms
3/4 tsp. salt
1/4 tsp. pepper

Place chicken in gallon Ziploc bag. Mix remaining ingredients in separate bowl and pour over chicken. Freeze standing up, so it will fit in the crock pot when you are ready to cook.

Serving Day:
Cook from frozen. Remove plastic bag from frozen meal. Place meal in crock pot. Cook on low 10-12 hours. Serve over rice.

Freezer Friendz: I included egg noodles for you.

Re-Run, Please post here:

Sunday, July 14, 2013

Thai Beef with Noodles from Amy

1 1/2 lbs. of steak for stir fry -  cut into strips (I used top round steak.)
1/2 cup Sherry
3 tbs. lite soy sauce
2 tsp. grated ginger
1 tsp garlic
1 tsp dark roasted sesame oil
1 package of lo mein noodles

Place strips of meat into a freezer bag.
Mix ingredients of sauce together in a bowl and whisk.
Pour into bag and freeze.

Serving Day:
Thaw completely
Preheat skillet, cook meat and sauce until warmed and meat is cooked to your liking.
Serve over cooked noodles.

*To add vegetables to our meal, I used a bag of frozen stir fry vegetables.  Before I cooked the meat, I put 2 tablespoons of the sesame oil in a pan - heated.  I put the vegetables in the hot oil and cooked.  I removed the vegetables and then cooked the meat to my liking.  Then I put a cornstarch mixture (3 tablespoons cornstarch and 3 tablespoons water) into the pan with the meat - sauce will thicken.  Finally, I returned the vegetables to the pan and heated.  Serve over noodles.

Thursday, July 11, 2013

Smoked Kielbasa Primavera from Jackie

*adapted from Taste of Home recipe Smoked Sausage Primavera

8oz. uncooked spaghetti
3 cups frozen broccoli cuts
1/2 cup sweet red pepper sliced into strips
1/2 cup yellow bell pepper sliced into strips
1/2 cup coarsely chopped onion
2 (14oz.) smoked polska kielbasa ropes cut into 1/2" slices
1/2 cup water
1 (12 oz.) can evaporated milk
4 tablespoons butter
1 tsp. Italian seasoning
1/2 cup grated Parmesan cheese

Bring onion, water and sausage to a boil in a large skillet.  Reduce heat and cover.  Simmer for 7-8 minutes.  Add milk, seasoning and butter to skillet.  Cook and stir until butter is melted.  Cool completely.  Pour into gallon size Ziploc freezer bag.  Add broccoli and peppers into a separate quart size Ziploc freezer bag.  Add Parmesan cheese into a pint size Ziploc freezer bag. 

Serving Day
Thaw kielbasa mixture and cheese bags only.  In large pot, cook spaghetti according to package directions, adding frozen broccoli and peppers during the last 4 minutes of cooking time.  While pasta is cooking, heat kielbasa mixture in microwave until hot.  Drain spaghetti and vegetables.  Return to pot.  Add sausage mixture and cheese to spaghetti.  Toss to coat all noodles.  Serve hot.

Thursday, June 27, 2013

BBQ Beef Calzones by Beth

1 lb. ground beef
1 small onion, chopped
8 oz. tomato sauce
3/4 tsp. salt
1/8 tsp. pepper
8 drops Tabasco sauce
3 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. mustard
1 Tbsp. relish
1 Tbsp. Worcestershire sauce
1 can Grands biscuits

In skillet, brown ground beef with onion; drain.  Return to skillet and add remaining ingredients.  Do not worry about heating contents up as you will be freezing.  Flatten biscuits to about a 5 inch circle.  Scoop approximately 1/4 c. BBQ mixture in center of biscuit.  Fold dough over; press and seal edges.  Place on cookie sheet and bake at 350 for about 13-15 minutes.  Do not bake completely, remove from oven just before calzones start to turn golden.  Cool completely.  Flash freeze calzones on wax paper lined cookie sheet.  Once frozen solid, take off cookie sheet and place in freezer bag.

Day of Serving:
Preheat oven to 350.  Place frozen calzones on cookie sheet.  Bake 20-25 min, turn calzones and bake another 5 min, or until golden.

Friday, May 17, 2013

Barbequed Burgers by Jen

Barbecued Burgers recipe
*adapted from

2 lb. lean ground beef
1 cup Barbecue Sauce, divided
1/2 cup dry bread crumbs
1 egg
8 slices of American cheese
8 hamburger buns, split

Mix meat, 4 Tbsp. barbecue sauce, bread crumbs and egg just until blended; shape into 8 (1/2-inch-thick) patties. Freeze in large Ziploc bag or cook right away. 

Serving Day:
Thaw completely.  Then Broil or Grill (see below)

Broil, 6 inches from heat, 4 min. on each side. Brush with half the remaining barbecue sauce; broil 1 to 2 min. or until burgers are done (160°F), turning and brushing occasionally with remaining barbecue sauce. Top with cheese if desired; broil 1 min. or until melted.


Preheat grill to medium-high heat.  Place patties on grill; Cook these burgers with indirect heat. Cover grill with lid. Grill 4 to 6 min. on each side or until burgers are cooked through (160°F), brushing with remaining barbecue sauce during last 2 min. of grilling time. Top with cheese if desired.

Here are a few backyard BBQ tips on grilling burgers:

•Make sure the grill is the appropriate temperature Medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist.
•Always clean and oil the grill grate This prevents burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.
•Cook burgers properly: cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). For an accurate reading, insert the thermometer into the patty horizontally

Garlic and Herb Chicken by Jackie

Weber All Natural Roasted Garlic and Herb Seasoning
6 boneless, skinless chicken breasts

Trim all fat and yucky stuff from chicken breasts.  Rinse chicken.  Rub seasoning into each chicken breast.  Place flat in gallon size Ziploc Freezer bag. 

Serving Day:
Thaw completely.  Grill until cooked through.  Enjoy!

Slow Cooker Parmesan Honey Pork Roast by Beth

2-3 lbs. boneless pork loin
2/3 c. Parmesan cheese
1/2 c. honey
3 T. soy sauce
2 T. dried basil
2 T. garlic, minced
2 T. olive oil
1/2 t. salt
2 T. cornstarch
1/4 c. water

Place roast in gallon freezer bag.  In small bowl, combine the next 7 ingredients (cheese through salt).  Pour sauce in sandwich bag and place inside larger bag with pork.  Freeze.

To Serve:
Thaw completely.  Place roast in slow cooker.  Gently squeeze sauce bag to remix all the ingredients; pour over roast.  Cook on low for 6-7 hours or until meat thermometer reads 160 degrees.  Remove to serving plate and keep warm.  Pour sauce in small saucepan and bring to a boil.  Combine water and cornstarch until smooth.  Add to saucepan and bring to second boil.  Cook and stir for 2 min or until sauce thickens.  Serve sauce over sliced roast.

Saturday, April 27, 2013

Re-run Santé Fe Soup by Jen

1 ½ lbs. Ground chuck, beef or turkey
1 can whole kernel corn
1 can black beans
1 can pinto beans
1 can red beans
1 can kidney beans
1 can petite diced tomatoes
1 can Rotel’s chilies & tomatoes
1 pkg. Of Hidden Valley Ranch dressing Mix
1 pkg. of Taco seasoning mix

Brown meat, drain as needed, place in crock pot add dry pkg. mixes; add each can – including juice. Cook on low overnight or on high for 6 hours.
Optional: Serve with sour cream, shredded cheese, taco chips or cornbread.

Serving Day:
Freezer Friends – Thaw soup, ADD Ranch dressing packet to soup, stir, heat and enjoy!

Thursday, April 25, 2013

Chicken Mushroom from Amy

Serving Day
From thawed:  cook it at 350 degrees for 45 min. 
From frozen: cook in the crock pot frozen on high for 3-4 hours

Serve over rice.

Tuesday, April 23, 2013

Chicken Penne Al Fresco by Wendy

4 garlic cloves, peeled or pressed
2 cups grape or cherry tomatoes
3 cups uncooked mezze penne pasta, (any tube shaped pasta requiring 9-11 min. cook time may be be substituted.)
3 cups chicken broth
3/4 cup dry white wine such as Chardonnay (3/4 cup chicken broth may be substituted.)
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups lightly packed fresh basil leaves
1 oz. Parmesan Cheese, grated (about 1/4 cup packed)
2 cups diced grilled chicken breasts

1. Spray Covered Microwave Dish with olive oil, then add garlic and tomatoes. Cover; microwave on high 4-5 minutes. Crush tomatoes and put in gallon size Ziploc bag with broth, wine, chicken, salt and black pepper.

2. Put pasta in a quart size Ziploc bag. Coarsely chop basil and put in sandwich Ziploc bag with grated Parmesan Cheese. I then put all 3 bags in another gallon size Ziploc bag. Freeze.

Serving Day:
Thaw completely. Two options to cook, microwave OR stove top:

Microwave: Put broth mixture in covered dish with pasta. Heat in microwave 16-18 minutes or until pasta is tender, stirring after 10 minutes. Remove baking dish and add Parmesan cheese and basil mixture to dish. Mix and serve.

Stove top: Put broth mixture in pot and heat till boiling. Add pasta, cook until pasta is tender. Add Parmesan cheese and basil mixture to pan and serve.

Monday, April 22, 2013

Spaghetti Pie by Jackie

This recipe is adapted from Missy's Spaghetti Pie.

Ingredients:1 lb. ground beef (about 2 c. cooked beef)
10 oz. spaghetti (uncooked)
2 tbsp. butter
1/2 cup grated Parmesan cheese
2 eggs (well beaten)
2 cups small curd cottage cheese
1 32 oz. jar of Classico Tomato and Basil pasta sauce
8 oz. Italian Blend shredded cheese

Brown ground beef with minced onion.  Drain grease.  In a small bowl, combine beaten eggs and Parmesan cheese.  Cook spaghetti according to package directions.  Drain spaghetti and mix in butter until melted.   Add cooked spaghetti to the egg mixture.  Stir until well coated. 
Form into a crust that covers the bottom
and slightly up the sides of your 9x13 pan.

Spread the cottage cheese over spaghetti noodles.

Mix ground beef and pasta sauce together in
medium size bowl.  Spread sauce mixture
over the cottage cheese.

  Cover and freeze.

Serving Day:
Thaw completely. Bake uncovered at 350 for 30 min. or until warm in the center. Add shredded cheese and put back in oven for an additional 15 minutes or until cheese is melted.

Sunday, April 21, 2013

Matchless Meatloaf (Coca-Cola Refreshing Recipes cookbook) from Amy

1 1/2 pounds lean ground beef
1 1/2 cups fresh bread crumbs or prepared bread cumbs (plain or Panko crumbs)
1/4 cup minced onion
2 tablespoons finely cut parsley (I used dried parsley.)
1 egg
1/2 cup Coca-Cola
2 tablespoons ketchup
1 1/2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon basil leaves
1/8 teaspoon black pepper

1/4 cup of chili sauce

Assembly Day:
Break up meat with fork in large bowl; add crumbs, onion and parsley, mixing well.  Beat egg; mix with remaining ingredients in a separate bowl. Pour over meat mixture.  With fork, toss lightly to blend thoroughly.  Mixture will be soft.  Turn into a 9x5x3 inch loaf pan.  Cover with plastic wrap and heavy duty foil.  Freeze.

Serving Day:
Thaw completely.  Remove wrappings.  Bake at 350 degrees for 1 hour uncovered. In the last 10 minutes, spread chili sauce on top of meat loaf.  Let set abou 10 minutes before slicing.

Wednesday, April 17, 2013

William's Chicken by Beth

1-1/2 lb. chicken, cooked and cubed
8 oz. sour cream
1 can cream of chicken soup
1 box Stove Top stuffing, chicken flavor
8 oz. Monterrey Jack cheese, shredded

Make stuffing according to directions on the box.  Place half the stuffing in greased 9x13 pan.  Layer chicken on top.  Sprinkle half the cheese on the chicken.  Mix soup and sour cream.  Pour over the cheese layer.  Top with remaining stuffing, breaking up larger clumps to cover as much as possible.  Sprinkle with remaining chicken.  Cover and freeze.

Day of Serving:
Thaw casserole completely.  Bake at 375 for 45-60 min, or until golden and bubbly.

Thursday, April 11, 2013

Pepsi Pot Roast from Wendy

I had made this great re-run again as it is a big hit in my family.  I have attached the most recently made version of this by our friend Amy. Please click the link below to leave a comment.  Thanks!

Cooking Tip:  If using a crock-pot instead of the oven, place vegetables in the bottom then top with the roast.  Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours 

Monday, March 11, 2013

Italian Chicken Pasta Toss by Jackie

This is a Pampered Chef recipe originally posted by Wendy in 2010.  It has lots of veggies, but also has fun bowtie pasta and great flavor to entice the kids to eat healthy!  For cooking instructions and to leave comments, please click on this link:

Sunday, March 10, 2013

Spicy Chicken Soup by Amy

1 - 16 oz. jar mild chunky salsa
2 cans of diced tomatoes
2 cans of chicken broth
2 cans of black beans - drained
1/2 t salt
1 t ground black pepper
1 t garlic powder
2 T dried parsley
1 T onion powder
1 T chili powder
1 onion - chopped
3 cloves garlic - chopped
6 skinless, boneless chicken breasts
1 - 15 oz bag frozen corn

Assembly Day:
Put all ingredients in ziploc bag EXCEPT for the chickent broth and the corn. Freeze.

Serving Day:
Put  FROZEN ziploc bag ingredients in crock pot and cook for 8 hours.  When the contents are thawing in the crock pot, stir in the chicken broth.  During the last 30 minutes of cooking time, add the corn.  Serve with cheese, tortilla strips and sour cream.

Friday, March 8, 2013

Beefy French Onion Pasta by Beth

10-12 oz. pasta of choice
1 lb. ground beef, cooked and drained
1 medium onion, chopped
1 T. minced garlic
1 T. olive oil
1/4 c. flour
14 oz. can (or 2 c.) beef broth
1 packet of Lipton's Onion Soup mix
1/3 c. marsala cooking wine
2 T. light cream
1 1/2 c. shredded mozzarella cheese
Cook pasta for 3 min. less than directions on box; drain.  In large skillet, heat olive oil. Add the onions and garlic until soft and caramelized.  Add the flour.  Whisk in broth, wine, and soup mix packet.  Bring to boil over med high heat, stirring constantly.  Boil for 2 min.  Remove from heat and add cream.  Combine pasta, beef, and sauce.  Pour into 9x13 pan.  Cool slightly, cover, and freeze.
Day of Serving:
Thaw completely.  Bake, covered, at 375 for one hour (or hot in the center).  Remove cover; top with cheese.  Bake, uncovered, an additional 5-10 min. (or until cheese is melted).  Then, broil for a couple minutes to make cheese slightly crispy.

Saturday, February 9, 2013

Parmesan Meatloaf by Jackie

*adapted from

2 large eggs
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. ground black pepper
3 tsp.  dried basil
2/3 cup grated Parmesan cheese
1/2 cup onion, finely chopped
1/3 cup Panko breadcrumbs
2 lbs. lean ground beef (I used 90% lean.)
1 cup shredded mozzarella
2-2/3 cup marinara sauce, separated (I used Classico Tomato and Basil.)

In a large bowl, stir eggs, garlic, salt, and pepper until blended. Mix in 2/3 cup marinara sauce, basil, Parmesan, onion and panko.  Add beef and mix well with hands.  Form 1 in thick loaf and place in an aluminum 9x13” baking pan.   Lay a sheet of Reynolds Non-stick aluminum foil over meat.  Pour remaining 2 cups marinara into quart size Ziploc freezer bag.   Place  shredded mozzarella into Ziploc quart size freezer bag.  Place both bags gently on top of wrapped meat.  Cover pan with lid or double wrap it with foil. 

Serve Day Directions:
Thaw completely.   

Preheat oven to 375.  Spread 1/2 cup sauce thinly over the top.  Bake meatloaf until cooked through and meat thermometer registers 160F, 30 to 45 minutes.  
Cut the meatloaf into eight squares and separate the squares slightly.  On each square, spread 2 generous tablespoons sauce, leaving a border of meat visible.  Sprinkle 1 Tbsp. of mozzarella cheese in center of sauce.  Return meatloaf to oven. Bake until the cheese melts, about 5 minutes.

Friday, February 8, 2013

Chicken Cordon Bleu Bake by Beth

8 oz. pasta of choice
1 can cream of chicken soup
¾ c. milk
2 T. Dijon mustard
3 c. cooked chicken, cubed
6 slices deli ham, julienned (I used ¾ c. chopped ham)
Salt and pepper to taste
2 T. butter, melted
1 c. Panko breadcrumbs
1 ½ c. Swiss cheese, shredded

Cook pasta in boiling water for 3 min less than directions on box.  Drain and set aside.  In a large bowl, combine soup, milk and mustard until blended.  Add chicken, ham, pasta, salt, and pepper.  Spread pasta mixture into greased 9 x 13 pan.  Top with Swiss cheese.  In a small bowl, combine butter and Panko then sprinkle on top of cheese.  Cover and freeze.

 Day of Serving:
Thaw casserole completely in the fridge.  Bake covered, at 350 for 40-45 min, or until hot and bubbly.  Uncover and broil for 3-4 min, or until the top is golden brown.

Thursday, February 7, 2013

Taco Pasta Toss by Jen

*adapted from
Servings: 4
This recipe serves 4 so I made it 1 1/2 times for our group.
1/2 lb. spaghetti, uncooked

1 lb. lean ground beef
1 small onion, chopped
1 pkg. (1-1/4 oz.) taco seasoning mix
1 cup water
1 cup frozen corn
1/2 cup Thick 'N Chunky Salsa
1 cup shredded Mexican cheese
Assembly:Cook spaghetti as directed on package, omitting salt.
Meanwhile, brown meat with onions in large skillet. Stir in taco seasoning mix, water, corn and salsa. Bring to boil; cover. Simmer on medium-low heat 3 min. or until heated through, stirring occasionally. Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with remaining ingredients.

Optional: Top with shredded lettuce and sour cream

Serving Day:
Thaw completely.  Cook spaghetti as directed on package, omitting salt.  Place meat mixture in a large skillet until heated through, stirring occasionally.  Drain spaghetti; place in large bowl. Add meat sauce; mix lightly. Top with remaining ingredients.  Optional: Top with shredded lettuce and sour cream

Monday, February 4, 2013

No More Perfect Moms

Bear with me, as I share something other than a recipe today. 
               Don't worry, recipes are coming this weekend!                     
Have you ever read a book that you just wanted to share with everyone you knew? 
This is that book for me. 
Have you ever had any of these thoughts:  
Why do all of the moms I know have it all together,
while I struggle to make it through a day with my kids?  
My house is clean...but it will be a mess in 30 minutes.  
God must be so disappointed in me...I didn't read my bible this week.
I love my why does marriage take so much work? 
All I want to do is be a good why do I feel so bad at it? 
If you've thought any of these types of thoughts, then this is a book for you too!  
In January, I was invited to be a part of the book launch team for No More Perfect Moms by Jill Savage. I was excited to do it, because I have struggled with perfectionism for many years and very badly want to break the cycle. I struggle constantly with feeling that I don't measure up, whether it be as a parent, as a wife, as a daughter, or as a daughter of Christ. This book helped me not only to remember that my value in God's eyes is all that matters, but it also gave me practical action steps in each chapter to work on overcoming my desire to be perfect in every aspect of my life.  The author even talks about freezer cooking as a means to help deal with perfectionism in homemaking! 

No More Perfect Moms is an awesome book that talks about every aspect of mothering and of being a woman in general with pure honesty. Jill Savage shares moments from her own life that remind us that most women struggles with the same things that I do. Some are just more willing to let it be known.

If you love a great bargain AND would love to break free of perfectionism, I would encourage you to order the book this week. Keep reading to find out how to get the book plus $100 in free resources for the price of the book.
If you purchase Jill Savage’s new book,  No More Perfect Moms,  anytime between February 3-9 (online or at a store…and yes, electronic versions such as Kindle and Nook count too!) Send a copy of your receipt to Scan it, take a picture of it - just be sure to send it to the email! You'll be given access to well over $100 worth of resources that will help you on your mothering journey - absolutely free!

What will you receive?

6 Sixty Minute Audio Workshops (MP3 format) from Hearts at Home
• Desperate for Wisdom - Dr. Juli Slattery
• How to Fight for Your Marriage - Dr. Juli Slattery
• It is Well with Your Soul - Jennifer Rothschild
• Multiple Intelligences - Dr. Kathy Koch
• Ten Stress Strategies Every Mom Needs - Jill Savage
• The God Who Sees You - Tammy Maltby

4 Printables from Hearts at Home
• 10 Stress Strategies Every Mom Needs
• “Love Is”—I Corinthians 13 for Parents
• Mom Rules
• How to Fight Fair In Marriage

3 Free E-book’s (including PDF, Kindle, iPad, and Nook editions!) from Moody Publishers
• Live Free by Kendra Smiley
• Growing Grateful Kids by Susie Larsen (I LOVE THIS BOOK TOO!!!)
• Real Moms Real Jesus by Jill Savage

1 Contest Entry
You will be entered in a drawing to win hotel accommodations and two Hearts at Home Mom Conference registrations for you and a friend at a conference of your choice! (If unable to attend a conference, a Hearts at Home Conference To-Go will be substituted for the winner and a friend.)

This offer is available for this week only (Feb 3-9)!

Grab a copy of No More Perfect Moms, scan your receipt, email it, and start enjoying your new book PLUS all of the extra bonuses you’ll receive! It’s “mom university” delivered right to your computer! 

Tuesday, January 15, 2013

Baked Bean Casserole by Beth

1 lb. ground beef
1 small onion, chopped
28 oz. and 15 oz. cans baked beans in brown sugar
BBQ sauce
Grands refrigerated biscuits
1 c. cheddar cheese

In large skillet, brown beef and onion; drain.  Return beef to skillet (off of heat), add beans and condiments to taste.  Pour into gallon freezer bag.  Freeze flat.

Serving Day:
Thaw completely.  Pour into 9x13 pan; stir.  Bake at 375 for 35 min.  Remove from oven and place biscuits on top of beans; sprinkle with cheese.  Return to oven for 15-20 min. or until biscuits are golden.  (If you put the biscuits on cold beans, the bottom of the biscuits will be doughy while the tops get overdone).

Saturday, January 12, 2013

Sausage Minestrone by Jackie

*adapted from Erica Drake's earlier recipe

1 lb Bob Evans Italian Sausage Roll
1/2 cup onion
2 (15.5 oz) cans cannelloni beans
1 (32 oz) box beef broth
2 3/4 cups water
11/2 cup fresh carrots, sliced
1 cup fresh celery, sliced
1 cup small, uncooked pasta (I used Datini.)
Parmesan cheese (optional)

Cook onion and sausage in a large soup pot until sausage is done.   Add all remaining ingredients, EXCEPT for the pasta.  Mix and bring to a boil.  Simmer on low heat for at least an hour to bring out the flavor.  Cool soup completely.  Pour soup into a gallon size Ziploc freezer bag.  You may find that you have a little that won't fit.  If this happens, either put the rest in a quart size bag or keep it in the fridge for lunch. :) Place pasta in a Ziploc snack bag and place in pantry until serving day.

Serving Day:
Thaw soup.  Cook pasta.  Add noodles.  Warm on stove top or in microwave.

Optional - Sprinkle with Parmesan cheese.

*Serving suggestion:  Serve with salad and Italian bread.

Thursday, January 10, 2013

Baked Ziti with Chicken in Queso Sauce by Jen

*Repeat from Missy - April 2010


2 Cups Shredded Chicken (cooked)
2 Cans Cream of Chicken Soup
1 Can Mild RO*TEL
2 inches Velveeta "cheese"
2 Cups Shredded Cheese
1 Box Ziti Noodles (cooked as directed on box)

Assembly: Cook chicken and shred. Cook Ziti as directed on the box and drain. Melt the Velveeta cheese in the microwave. Mix cans of soup, RO*TEL, and melted Velveeta cheese together. Stir all ingredients together and pour into 9x13 dish. Bake at 350 for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese. ENJOY!!

Freezing Instructions: Mix shredded chicken, soup, RO*TEL, and melted Velveeta and place wet ingredients into a freezer safe container or bag. Place into freezer. On baking day, thaw completely. Cook Ziti as directed on the box and drain. Stir together ziti with thawed ingredients and place in oven safe dish. Bake at 350 for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese.