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Saturday, September 12, 2015

Taco Chicken Foil Pack by Beth

adapted from:
6 boneless, skinless chicken breasts
6 tsp. taco seasoning mix (I made Jackie's recipe previously posted)
3 medium sized potatoes, thinly sliced
2 zucchini, thinly sliced
1/2 red onion, thinly sliced
1-1/2 c. salsa
1-1/2 c. Mexican blend shredded cheese
sour cream (not included with our swap)
On counter, lay out six 12 inch squares of heavy duty aluminum foil; spray with nonstick cooking spray.  In center of each foil square, place potatoes (each packet will have 1/2 of a potato).  Next, layer zucchini (about 1/3 of a zucchini per packet) and then red onion.  Sprinkle 1/2 tsp. taco seasoning over veggies on each square.  Top each with raw chicken breast.  Sprinkle the top of each breast with another 1/2 tsp. taco seasoning (each packet will have total of 1 tsp. taco seasoning).  Top each square with 1/4 c. salsa and 1/4 c. cheese.  Fold each foil square to make a packet. Place packets in freezer bag; freeze.
Serving Day:
Place frozen foil packets on rimmed baking sheet.  Bake at 400 for 1 hour and 20 min.  Once done, carefully puncture a hole in the side of each packet to drain all the juice.  Carefully open and slide onto plate. Serve with sour cream, if desired.


  1. These were delicious and the checken was tender. I served them with sour cream. I cooked them from frozen for 2 hours at 350 degrees. I then just placed each packet on a plate and served it opened still on the foil. Loved by all! Thanks Beth.

  2. These were delicious! Always love a freezer to oven thawing!