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, November 17, 2014

Chicken Fiesta Soup by Amy (adapted from Once-a-Month Meals)


  • 3 cups chicken, cooked and shredded
  • 15.25 ounces canned corn - drained
  • 2 cups of enchilada sauce ( mild or medium)
  • 8 ounces chopped green chiles
  • 14.5 ounces canned diced tomatoes, don't drain
  • 14.5 ounces chicken broth 
  • 1 cup sweet onion, chopped
  • 1 teaspoon ground cumin 
  • 1 teaspoon chili powder 
  • 1 teaspoon black pepper
  • Additional desired toppings such as corn chips, sour cream and shredded cheese.  


Combine all ingredients and place in a slow cooker.  Cover and cook on low for 6-8 hours.  Serve with corn chips, sour cream and shredded cheese (if desired).

Freezing Directions:

Place chicken in a gallon size freezer bag.  Combine remaining ingredients and place in freezer bag. Ensure bag is evenly mixed.  Remove as much air as possible, label & seal.  

Serving Day:  
Thaw. Place in a slow cooker.  Cover and cook on low for 6-8 hours.  Serve with corn chips, sour cream and shredded  cheese (if desired).  

Sunday, November 16, 2014

Rerun: Chicken Lasagna Roll-ups by Jen

Please leave your comments on the original post:

Makes:6-9 servings

6-9 lasagna noodles, uncooked
12oz. Canned Chicken
1 cup Ricotta Cheese or Cottage Cheese
1/4 cup Grated Parmesan Cheese
1 egg, lightly beaten
1/2 tsp. Italian seasoning
1 t. minced garlic (optional)
2 cups spaghetti sauce
1 cup Shredded Mozzarella Cheese

Preheat oven to 375°F. Cook noodles as directed on package. Rinse with cold water; drain well
MIX chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.

Bake 30 minutes or until heated through.

Serving Day:
Thaw, Preheat to 375 and Bake for 30 mins or until heated through.

Cottage Pie by Beth

inspired from:  Zippy Shepherds Pie on All Recipes

2 lbs. potatoes, peeled and cubed
1 lb. ground beef
1 medium onion, chopped
1 tsp. fresh, minced garlic
1 1/2 c. beef broth
1 1/2 Tbsp. cornstarch
1/4 c. ketchup
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. Worcestershire sauce
1 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper
14 oz. can diced tomatoes, drained
14 oz. can corn, drained
16 oz. package frozen peas and carrots
1/2 c. milk
2 T. butter
1 c. shredded sharp cheddar cheese

Put potatoes in large pot and cover with water; bring to boil.  Cook until potatoes are tender.  While potatoes are cooking, brown beef, onion, and garlic in large skillet until beef is no longer pink.  Drain and return to skillet.  In small bowl, whisk cornstarch with a little of the broth until cornstarch dissolves; pour into skillet with beef.  Add remaining broth, ketchup, soy sauce, Worcestershire sauce, curry, salt and pepper.  Bring to boil, stirring constantly, and boil for 2 min.  Remove from heat and add tomatoes, corn, and frozen peas/carrots.  Pour into 9x13 pan, set aside.  Drain potatoes and return to pot.  Add milk and butter and whip until smooth (add more or less milk according to your liking of consistency for mashed potatoes).  Spoon potatoes over beef mixture.  Top with cheese.  Cover and freeze.

Serving Day:
Thaw in fridge (this is very thick and will take probably a couple days to thaw).  Bake, uncovered, at 350 for about an hour, or until casserole is heated through.  If cheese starts to brown before center is hot, loosely cover with tented foil.  Let sit for 15 min. before serving.

Wok Charred Beef with Noodles by Jake

  • 1 lb sirloin tips
  • 1-1.5 cup of onions
  • 1.5 tablespoons canola oil
  • 1 cup red cabbage
  • 1 cup carrots  (you can substitute to the vegetables of your choice)
  •  2 garlic cloves
  •  1 tbs rice vinegar
  •  3 tablespoons of soy sauce
  •  Knob of fresh ginger
  •  Noodles of choice (6-8 oz)  (Ramen, rice noodles, udon, chow mein)

Combine 2 finely minced garlic cloves, 1 tbs rice vinegar, 3 tbs of soy sauce, 1 tbs of canola oil, 2 tsp grated ginger, into a bowl. Slice the beef tips very thin and pour half of the marinade over the beef. Sit it aside and cook the noodles.

Follow the instructions to whatever noodles you pick but usually Asian noodles cook in under 6 minutes. Once your noodles are finished, rinse them with cold water and set aside.

Turn your stove top burner on high and pour ½ tbs of oil into the pan. Once it is hot, carefully put the marinated meat in the wok/skillet and sear it for one minute. After the meat is cooked pour it in a bowl and set aside. Saute’ the onions, carrots, red cabbage or whatever vegetables you pick for 30 seconds and then add the meat back in. Pour the rest of the marinade over the meat and put the noodles in the wok/skillet to warm up.

Serving Day:
Take out the noodles and place in a boiling pot of water for 2 minutes. Drain the water and set the noodles aside. Pull the vegetables out of the bag and turn your stove top burner to high. Put 1/2 to 1 tbs of oil into the wok/skillet. Once it is heated up sauté the vegetables for 30-45 secs. Add the beef in and sauté it for 30 sec - 1 minute. Add the noodles and turn off the heat.

Serve and enjoy!

Saturday, November 15, 2014

Balsamic Grilled Chicken with Roasted Red Peppers by Jackie

6 boneless, skinless chicken breasts
1/4 c. balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
6 fresh basil leaves
6 roasted red pepper pieces
6 slices of fresh mozzarella
1/8 c. Balsamic Reduction (homemade or bottled)

Trim chicken and place in gallon size Ziploc freezer bag with vinegar, olive oil and garlic.  Zip closed and mix around until all chicken pieces are coated.  Flash freeze basil leaves and roasted red peppers.  Place peppers in a Ziploc snack bag.  Place basil in a Ziploc snack bag.  Place mozzarella in a snack size Ziploc bag.  Place Balsamic Reduction in a snack size Ziploc bag.  Place all 5 bags together in one 2 gallon size freezer bag. 
Serving Day:
Thaw all bags completely.  Grill chicken.  You can bake in the oven on 350 for 20-30 minute, if the weather isn't suitable for grilling.  When chicken is cooked through, top with one basil leaf, a slice of mozzarella and a red pepper piece. Heat until cheese is melted.  Drizzle with balsamic reduction.  Enjoy!

You can choose to use a store bought reduction or make your own. 
I like this kind.  It's around $5 a bottle, but I used one bottle for 9 meals.