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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.


  1. This was fantastic, loved by the whole family! This made enough for a family of 10.

  2. A little spicy. Large serving. Delious!

  3. Our family really enjoyed this soup. I put in the crockpot frozen on low all day and had a nice hot dinner.

  4. This soup was delicious. I threw this frozen in the crockpot and cooked on low all day. I added some tiny alphabet pasta I wanted to use up the last hour of cooking...we all enjoyed this soup!