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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.



  1. Everyone loved this meal, so flavorful! The basil didn't really freeze well, so I didn't use it. But, still very good anyway. Thanks for the healthy meal!!!

  2. I agree about the basil. Mi did use it, even though it looked yucky. It still had good flavor. Made this for company and they loved it!