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!

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.