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, February 16, 2015

Cavatini by Beth

16 oz. dry pasta (3-4 varieties, cooked and drained)
1 jar spaghetti sauce
1 can pizza sauce
1 lb. ground beef (browned and drained)
1 pkg. pepperoni
1 small can of mushrooms, drained
8 oz. mozzarella cheese

Combine all of above ingredients (except cheese).  Pour into greased 9x13 foil pan.  Top with cheese.  Cover and freeze.

Day of Serving:
Completely thaw in refrigerator.  Cover loosely with tented foil (if using foil lid, bend lid so that melted cheese will not stick to lid).  Bake at 375 for 1 hour, or until heated through.  Remove cover and broil for 3-4 min. or until cheese is slightly browned.

Sunday, February 15, 2015

Sweet Baby Rays Crockpot Chicken by Jen

6 pieces boneless skinless chicken breasts 
1 (18-28oz) bottle Sweet Baby Ray's) barbecue sauce 
1/4 cup vinegar
1 teaspoon red pepper flakes
1/4 cup brown sugar 
1 teaspoon garlic powder 

  1. Mix all ingredients except chicken.
  2. Put chicken in the crock pot and pour sauce mixture over it. (I usually save some sauce to drizzle over the chicken when I serve it).
Serving Day: 
Thaw. Cook on low for 4-6 hours.

Adapted from

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Meat:  Ranch House Pork Chops
6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz. can Cream of Chicken Soup

Assembly Day:
Place chops in freezer bag.  Mix seasoning and soup in a bowl and then pour over chops in freezer bag.  Freeze.

Serving Day:
Thaw chops completely.  Place pork chops with mixture into a crock pot and cook at HIGH for 4 hours OR on LOW for 6 hours.

Side Dish:  Parmesan Mashed Potatoes
You do not freeze these.  You make the mashed potatoes on the SERVING DAY.
4 lbs. peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves of garlic
1- 1 1/2 cups warm milk
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

2. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Saturday, February 14, 2015

Italian Turkey Soup by Jackie

2.5 lbs. ground turkey breast (2c. cooked)
1 1/4 c. onion, diced
3 cloves garlic, finely minced
2 tbsp. olive oil
3/4 tsp. salt
3/4 tsp. pepper
2 1/4 cups carrots sliced
2 1/4 cups celery sliced
1 can diced tomatoes (28 oz) undrained
1 can diced tomatoes (14 oz.) undrained
4 1/2 cups beef broth
6 tbsp. tomato paste
1 1/2 tsp. basil
1 1/2 tsp. oregano
1 1/2 tsp. thyme
3/4 tsp. chili pepper flakes
Heat olive oil in large skillet.
Add ground turkey, salt, pepper, onion and garlic to skillet and saute until turkey is cooked through.
Place meat into gallon size Ziploc freezer bag.
In same skillet add carrots and celery and saute just until slightly tender, not soft.
Pour into bag with meat.
Add tomatoes, beef broth, tomato paste and all the herbs to skillet and bring to a boil.
Pour into bag with meat & veggie mixture.
Serving Day:
Thaw completely.  Pour into a large soup pot.  Stir. Simmer on low heat for 30- 40 minutes.