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, 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!