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Looking for a way to simplify dinnertime in your home?
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Our freezer cooking recipes are sure to take the headache out of evening meal prep.
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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.