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!

Tuesday, July 21, 2015

Turkey Ravioli Lasagna by Beth
Turkey Ravioli Lasagna Recipe
1 lb. ground turkey
1/2 tsp. garlic powder
salt and pepper, to taste
1 c. grated carrots
1 c. chopped fresh mushrooms
1 T. olive oil
28 oz. spaghetti sauce
25 oz. frozen cheese ravioli
8 oz. shredded mozzarella cheese
1/2 c. grated parmesan cheese
In skillet, brown turkey; drain and season with garlic powder, salt, and pepper.  In saucepan, cook carrots and mushrooms in oil until tender; remove from heat and stir in spaghetti sauce.  In greased 9x13 foil pan, spread 1/2 c. of sauce mixture.  Layer half of the frozen ravioli (no need to cook first if freezing), half the turkey, and half the cheeses.  Repeat layers.  Cover with foil lid and freeze.
Serving Day:
Thaw in fridge.  Bake, covered, at 375 for 40-45 min or until bubbly and heated through.  Remove lid and bake another 10 min or until golden.  Let stand 15 min before serving.

Friday, July 17, 2015

Get Out of the Kitchen and Enjoy Your Summer!

Summer is in full swing!  We love to use our grill in the summer for quick, easy dinners.  How about you?  One of the ways that I have found helpful for keeping me in the fun with my kids and out of the kitchen, is flash marinating.  See our instructions below for this super easy, very tasty way to make some flavorful meat for the grill.   

Flash Marinade
  • Mix marinade in small bowl or open a bottle of your favorite pre-made marinade. 
  • Place raw chicken or beef in a freezer Ziploc bag.
  • Pour in your marinade.
  • Lay bag flat and freeze.  
  • Thaw overnight when you are ready to use the meat.  
In the freezing and thawing processes, your meat will be infused with the marinade and will be tenderized at the same time. You are now ready to cook!

Thursday, July 16, 2015

Melt-in-Your-Mouth Beef by: Jen

Melt In Your Mouth Short Ribs Recipe*adapted from


3 lbs. beef rib steak
2 tablespoons packed brown sugar
3 cloves garlic, minced
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Condensed Cream of Mushroom Soup
1 bottle (12 fluid ounces) dark ale or beer 
Hot mashed potatoes or egg noodles
Note: Add 1 teaspoon dried thyme leaves, crushed if desired.  

Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat.  Stir the soup and ale in a small bowl. Pour over the beef.  Cover and cook on LOW for 8 to 9 hours 
OR on HIGH for 4 to 5 hours.-- until the beef is fork-tender. Serve with the mashed potatoes or egg noodles. 

Serving Day:
Thaw completely.
Cover and cook on LOW for 8 to 9 hours 
Or on HIGH for 4 to 5 hours. or until the beef is fork-tender. Serve with the mashed potatoes or egg noodles.  

Sunday, July 12, 2015

Italian Subs by Beth

6 sub buns, split horizontally
12 slices provolone cheese
red onion, thinly sliced
tomato, sliced (I used Roma because they are
       smaller and fit better on the buns)
6 slice salami, cut in half
18 slices deli ham
1 T. olive oil
2 t. apple cider vinegar
2 1/2 t. dried basil
1/8 t. pepper
Open the buns and on the bottom bun layer one slice of cheese (cut in half to fit), onion, tomato, 1 slice of salami (cut in half to fit), 3 slices of ham, and another slice of cheese (cut in half to fit).  Combine remaining ingredients and drizzle over top layer of cheese.  Cover with top bun and place 3 subs in gallon size freezer bag (you will need 2 bags).  Freeze.
Serving Day:
Thaw subs in fridge.  Place subs on cookie sheet, removing top bun.  Broil for 3-5 min. or until cheese is melted (this may take longer as the entire sub is cold).  Replace top bun and return to oven just until top bun gets lightly toasted.  **This meal can probably be cooked from frozen, I'm just not sure how long to tell you to bake it.  If you decide to do it this way, please comment with instructions**

Cilantro Lime Chicken by Jackie (Rerun)

I love the versatility of this meal!  You can eat this on rice, in regular taco shells or on tortilla chips. This time, I've included tortillas for you.  Just shred the meat at the end of the cooking time and serve on the tortillas. Enjoy!

For cooking directions, see original recipe at this link: