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Looking for a way to simplify dinnertime in your home?
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Our freezer cooking recipes are sure to take the headache out of evening meal prep.
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We'd love to know what you think!

Friday, October 23, 2015

Crockpot BBQ Chicken by Jackie

Recipe adapted from

2.5 lbs. boneless, skinless chicken breasts
1 cup Sweet Baby Rays BBQ sauce
¼ cup Kraft Roasted Red Pepper Italian dressing
¼ cup brown sugar
1 tbsp. Worcestershire sauce
sea salt to taste

Thursday, October 15, 2015

BBQ Spareribs by Beth

8-10 lbs. pork spareribs
seasoned salt
garlic powder
12 oz. Coke
1/2 c. brown sugar
1 c. ketchup
1 c. BBQ sauce
1 t. ginger
1 t. liquid smoke

Sprinkle both sides of ribs with seasoned salt and garlic powder (like a rub).  Place ribs in large stockpot with enough water to cover (cut to fit, if needed).  Over medium-high heat bring the water to boil and cook for 1 hour.  Remove from water and allow to cool.  Wrap ribs tightly in heavy duty aluminum foil.  Place in 2 gal size plastic bag.  In qt. size freezer bag, add the remaining ingredients.  Seal and squish around contents to mix them well.  Lay BBQ sauce bag inside larger plastic bag with ribs.  Freeze.

Serving Day:
Thaw ribs and sauce.  Preheat oven to 350.  Place foil packet of ribs on large baking sheet with sides (I used my jelly-roll size stone).  Open up foil and pour thawed sauce over the ribs; reseal.  Bake for 30 min.  Open up foil; spoon sauce over the ribs; return to oven uncovered for another 30 min.  If desired, remove several times in that last 30 min to baste the ribs with the sauce.  There will probably be leftovers.  I spent the time to take the meat off the bone and had pulled BBQ pork another night!

Wednesday, October 14, 2015

Italian Meatball Subs by Jen

32 oz. frozen meatballs
1 jar marinara sauce
6 -8 deli hoagie buns
6 - 8 slices provolone cheese

Pour meatballs and sauce into gallon-size Ziploc freezer bag.  Freeze upright for easy placement of frozen food into crockpot.  Place cheese in quart-size Ziploc freezer bag. Freeze flat.

Serving Day
Thaw meatball bag enough to release into slow cooker.  Running under warm water for a few minutes does the trick.  Cook on low for 4 hours.  Toast buns in oven.  Place 4 meatballs and a small amount of sauce on each bun.  Top with a slice of cheese.  Broil 1-2 minutes until cheese melts.  Enjoy!