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, December 22, 2014

Rerun: Sante Fe Soup by Jen

Original recipe with comments can be found at

1 ½ lbs. ground chuck, beef or turkey
1 can whole kernel corn
1 can black beans
1 can pinto beans
1 can red beans
1 can kidney beans
1 can petite diced tomatoes
1 can Rotel chilies & tomatoes
1 pkg. Hidden Valley Ranch dressing mix
1 pkg. of Taco seasoning mix
Brown meat, drain as needed, place in crock pot add dry pkg. mixes; add each can – including juice. Cook on low overnight or on high for 6 hours.

Serving Day:
Freezer Friendz – Thaw soup, stir, heat and enjoy!

Optional: Serve with sour cream, shredded cheese, taco chips or cornbread.

Honey-Glazed Pork Tenderloins by Wendy

- Adapted from recipe by Diane Cotton of Franklin, NC

1/2 tsp. garlic powder
1/2 tsp. ground Chipotle Pepper (I used Pampered Chef Chipotle Rub)
1/2 tsp. pepper
2 pork tenderloins (I bought a 3 pound pkg. - but the recipe calls for 2 pound pkg.)
1 Tbsp. canola oil
1/2 cup honey
2 Tbsp. soy sauce
1 Tbsp. balsamic vinegar
1 tsp. sesame oil (I did not use, because it was too expensive-I omitted this)
Combine the first three ingredients; rub over pork.  In a large ovenproof skillet, brown pork in canola oil on all sides.  In a small bowl, combine the honey, soy sauce and vinegar.
To Freeze:
In a Freezer safe bag, add cooled tenderloins and sauce together.  Freeze until serving day.

Serving Day:
Thaw completely.  Empty contents of bag onto an oven safe pan.  If you do not have an oven safe pan, a baking dish will work just fine. 
Bake uncovered, at 350 degrees for 25-30 minutes or until thermometer reads 145 degrees, basting occasionally with pan juices.  Let stand for 5 minutes before slicing.

Tuesday, December 16, 2014

Creamy Chicken and Noodles by Beth

2-3 cups cooked chicken, cubed
3 c. chicken broth
6 oz. tomato paste
5 oz. frozen spinach, thawed and squeezed dry
4 c. dry egg noodles
14 oz. jar Alfredo sauce

In gallon size bag, combine chicken, broth, tomato paste, and spinach (don't even worry about mixing together).  Lay flat in freezer.

Day of Serving:
Thaw completely.  Pour contents of bag into large stockpot.  Place over med-high heat; bring to boil.  Add noodles and boil 10-12 minutes, stirring occasionally.  Add Alfredo sauce and heat until hot.  Serve and enjoy!

Sunday, December 14, 2014

Crockpot Orange Ginger Chicken by Jake

Compliments of

  • 2 pounds boneless, skinless chicken breasts, fat trimmed
  • The juice from two oranges (about 2/3 cup or more)
  • 2-inch of fresh ginger root, peeled and minced (about 6 tablespoons)
  • 3-4 tablespoons honey
  • 1-2 tablespoons coconut oil
  • 1 teaspoon crushed red pepper flakes 
Assembly: Mix all the ingredients into your crockpot. 
Serving Day: 
Once all ingredients are in the crockpot simply set it on high for 3 hours or low for 6. Let the flavors infuse together and serve with your favorite rice and vegetables. Stir fry vegetables on the side are an excellent choice of color and nutrients. 

Beefy Burritos by Jackie

1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 large whole wheat tortillas
1 c. shredded cheddar cheese

Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef.  Spread 1 Tbsp. of enchilada sauce on each tortilla.
 Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla.

Fold tortilla in thirds and place in a greased aluminum foil baking dish seam side down. (I had to use 2 aluminum pans to fit all 8 burritos.  Place 4 in each pan.)
Cover all burritos with remaining enchilada sauce (about 2 tsp. per burrito) and top with shredded cheese.

Cover with plastic wrap and aluminum foil.  Freeze.

Serving Day:
Thaw completely. Uncover. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through.