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!

Thursday, December 8, 2016

Fiesta Chicken Enchiladas by Beth

1 rotisserie chicken, meat removed and shredded (I used 4 c. shredded chicken breast)
2 c. shredded cheddar cheese, divided
1 c. sour cream
1/2 small onion, chopped
1 tsp. salt
1/2 tsp. pepper
8 (8 inch) flour tortillas
12 oz. salsa

Combine chicken, 1 c. cheese, sour cream, onion, salt, and pepper in large bowl; mix well.  Divide chicken mixture up between tortillas (about 3/4 c.).  Roll up and place seam down in greased 9 x 13 casserole dish.  They will fit tightly.  Cover and freeze.

Serving Day:
Thaw in refrigerator.  Bake, covered, at 350 until heated through, about 45-60 min.  Uncover and sprinkle remaining 1 c. of cheese over the tortillas.  Return to oven, uncovered, until the cheese melts and edges of the tortillas begin to get crisp.

Sunday, November 13, 2016

Grilled Beef Fajitas

The original recipe is found in Taste of Home-Busy Family Favorites, by the Taste of Home Test Kitchen.
1 sliced sweet red pepper
1 sliced onion
4 Tablespoons (1/4 cup) Olive oil
1 1/2 lbs boneless beef top round steak, cut into thin strips
2 teaspoon Italian Seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup spreadable chive and onion cream cheese
8 flour tortillas (8 inches)

Cut up and put in a gallon size ziplock bag, the first 7 ingredients.  I then double bag the bag and include the tortillas and cream cheese in the second bag.

Serving Day:
Thaw completely.  In a large skillet, sauté the beef mixture until the meat reaches desired doneness.  To serve, spread 1 tablespoon of cream cheese off-center on each tortilla; top with beef mixture.  Fold in sides and roll up. 
You may also cook the rolled-up tortilla on a Panini maker or indoor grill for 3-4 minutes or until tortilla is browned.

Yield:  8 servings

Friday, November 11, 2016

Mussolini Lips (AKA Stuffed Shells) by Beth

My mom would make these frequently when I was little.  I always wondered why she called them Mussolini Lips... 

1 1/4 lb. ground beef
1 med. onion, chopped
1/2 tsp. garlic powder
8 oz. mozzarella cheese
1/2 c. Italian bread crumbs
1/4 c. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
1 egg, slightly beaten
18 giant shell pasta
24 oz. spaghetti sauce
1/2 c. parmesan cheese
In a skillet, brown meat with onion until browned; drain; cool.  While cooling, cook the shells in boiling water for 9 min.  Drain and place in single layer on wax paper (to avoid sticking).  While shells cool, mix in the remaining next 7 ingredients to the beef.  Stuff the shells with the meat mixture.  Spoon about 1/4 of the sauce over bottom of greased 9x13 pan.  Place stuffed shells in single layer.  Pour remaining sauce over the shells.  Sprinkle with parmesan.  Cover and freeze.
Serving Day:
Thaw in fridge overnight.  Bake, uncovered,
 at 375 for 30-40 min. or until browned and bubbly. 

Thursday, November 10, 2016

Dump & Bake Meatball Casserole by Jen


* 1 (16 ounce) package uncooked rotini pasta
* 1 (25 ounce) jar marinara sauce
* 3 cups water
* 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
* 2 cups shredded mozzarella (or Italian blend) cheese
* Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish

Combine first 4 ingredients in a baking dish and freeze.

Serving Day:
1. Thaw bag completely
Preheat oven to 425 degrees F.
2. In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
3. Uncover; stir.
4. Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

Monday, October 10, 2016

No-Guilt Chicken Pot Pie by Jen

Ingredients:• 18 oz frozen mixed vegetables, thawed
• 2 cups cut-up cooked chicken
• 2 cans (10 3/4 oz.) condensed cream of chicken soup
• 2 cups Original Bisquick
• 1 cup milk
• 2 eggs

Preheat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9" pie plate.
Stir remaining ingredients until blended. Pour into 9x13.
Bake about 30 minutes or until golden brown.

Freezer Friends:
Thaw, Bake uncovered at 400 degrees for 30 minutes.  Enjoy!

Asian Toasted Sesame Chicken by Jen

1 bottle of Asian Toasted Sesame Dressing
3 lbs. of chicken breasts

Place chicken in a gallon-sized freezer bag.  Pour entire bottle of dressing over meat.

Serving Day:
Thaw completely. Discard marinade.  Grill or bake until cooked to 160 degrees.

Crockpot - Cook low from frozen on low 6-8 hours.

Saturday, September 10, 2016

Cheeseburger and Fries Casserole by Beth

1 1/2 lb. ground beef
1/2 onion, chopped
1 can cream of mushroom soup
1 tsp. garlic salt
1/4 tsp. pepper
1 c. shredded sharp cheddar cheese
24 oz. frozen seasoned French fries
In skillet, brown beef with onion; drain fat.  Combine beef with soup, salt, and pepper.  Spread into the bottom of a greased 9 x 13 foil pan.  Sprinkle cheese evenly over the top.  Cover evenly with French fries.  Cover with foil lid and freeze.
Serving Day:
Completely thaw casserole.  Bake at 350 for 30 min.  Then, increase heat to 400 and continue to bake until fries are crispy and meat mixture is bubbly (15-20 min).  Serve with ketchup and mustard, if desired.

Thursday, September 8, 2016

Italian Steak Sandwiches by Jackie

*Adapted from

2 Tbsp. olive oil
3 garlic cloves, minced
1/8 + 1/16 tsp. crushed red pepper flakes
1 lb. sliced deli roast beef
3/4 c. beef broth
3 Tbsp. red wine or additional beef broth
1 Tbsp. dried parsley flakes
1 Tbsp. dried basil
1/4 + 1/8 tsp. salt
1/4 + 1/8 tsp. dried oregano
1/8 + 1/16 tsp. pepper
6 sandwich rolls, split
6 slices provolone cheese

Heat oil in large skillet. Add garlic and pepper flakes; cook and stir 1 minute. Add roast beef, broth, wine and seasonings; heat through.  Cool.  Place meat and juices into quart size Ziploc freezer bag.  Place cheese slices into Ziploc sandwich bag.  Place package of rolls, meat bag and cheese bag into 2 gallon freezer bag.  Label.  Lay flat to freeze.

Serving Day:
Thaw.  Heat meat in small pan.  Bake rolls until lightly browned.  Place beef slices on rolls; drizzle with broth mixture. Top with cheese.

Hearty Beef and Potato Bake by Jackie

This is what it looks like before adding the topping.
I didn't have a picture of it with the cheese and onions. 
2 cups cooked ground beef
3/4 c. chopped onion
2 garlic cloves, minced
3/4 tsp. salt
3/4 tsp. dried thyme leaves
1/2 tsp. pepper
16 oz. bag frozen, mixed vegetables
1 18 oz. jar beef gravy
6 cups hot mashed potatoes (I made them in the slowcooker with this recipe:
2 cups French's fried onions, divided
1 cup shredded cheddar cheese, divided

Brown ground beef with 3/4 c. chopped onion and garlic.
Mix 1/2 cup of fried onions and 1 cup of cheese into the potatoes.
Spread potato mixture in the bottom and on the sides of a greased 9"x13" aluminum pan to form a shell.
Mix gravy, meat, veggies and seasonings together and pour into potato shell.
Cover and freeze.
Place remaining cheese and fried onions in separate small freezer bags.

Serving Day:
Thaw completely.
Preheat oven to 350 degrees.
Bake uncovered for 30 minutes, or until heated through.
Top with remaining cheese and fried onions.
Bake for 3 minutes, or until cheese is melted and onions are golden brown.

Chicken, Broccoli & Bacon Pasta by Jackie

*Adapted from

3 c. chicken, cooked and shredded
4 cloves fresh garlic, minced or 4 tsp. store bought, minced garlic in jar
1 c. heavy cream
1 c. milk
1 1/2 c. Kraft Italian 5 Cheese shredded cheese
12 oz fettuccine
2 cups frozen broccoli florets
1 c. cooked, bacon crumbles
1/2 tsp. salt
1/8 tsp. pepper

Mix heavy cream, milk, and minced garlic in a small saucepan.  Bring to a boil. Add cheese and stir until completely melted. Stir in salt and pepper. Add chicken. Mix until chicken is coated.  Cool. Pour into a quart size Ziploc freezer bag.  Add bacon to a snack size Ziploc bag.  Add broccoli to a sandwich size Ziploc bag. Place all three bags into a gallon size Ziploc freezer bag and label. Freeze flat.

Serving Day:
Thaw chicken and bacon bags only.  Cook pasta according to instructions. Add broccoli during the last 4 minutes of cooking time.  Drain.  Heat up chicken bag.  Add chicken and bacon to cooked pasta. Mix gently.

Wednesday, August 24, 2016

Re-Run Meatball Subs by Jen

Monday, August 22, 2016

Rosemary Citrus Chicken by Jackie

This month, I decided to make a rerun of a healthy, citrus chicken dish.  
I think this dish is SO pretty!  It makes me smile every time I make it!  
The whole recipe can be found here:

Brazilian Steakhouse Chicken by Jackie

6 chicken breasts
1/4 cup McCormick Grill Mates Brazilian Steakhouse Seasoning
1/4 cup vegetable oil
1/4 cup water
1 Tblsp. red wine vinegar

Rinse and trim chicken.  Place in one gallon Ziploc freezer bag.  Mix all remaining ingredients in bowl.  Pour over chicken.  Freeze flat.

Serving Day:
Thaw completely.  Grill until done.

Beef Smoked Sausage Primavera by Jackie

This is a rerun of a summer favorite.  You can find the recipe here:

Monday, August 1, 2016

Bacon-Wrapped Pork Loin by Beth


  • 4 lb bonless pork loin
  • 8 slices bacon, uncooked
  • Salt and pepper
  • 3 garlic cloves
  • 1 tsp. ground ginger
  • ¼ tsp. red chili flakes
  • ¼ cup soy sauce
  • 2 tsp. dry mustard
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. honey

  • Assembly:
    Combine the garlic, ginger, chili flakes, soy sauce, mustard, vinegar, and honey in small bowl. Whisk together until combined, set aside.  Place pork loin in foil pan; score the meat; season with salt and pepper.  Pour sauce evenly over the pork loin. Drape the bacon slices over the top of the roast, tucking ends under the side of the meat.  Cover with foil lid and freeze.

    Serving Day:
    Thaw in fridge.  Preheat oven to 375.  Bake for  1-1 hour 30 minutes, uncovered, or until meat thermometer reads 160. Cover near the end of cook time to prevent bacon from burning, if necessary.  Allow roast to rest for 10 min before slicing. 

    Wednesday, July 20, 2016

    Wildtree Hickory Grilled Rodeo Chicken by Jen

    adapted from: Wildtree Get your Grill On Meal Prep Class.

    3 lbs. boneless, skinless chicken breasts 
    3 tablespoon Wildtree Hickory Smoked Grapeseed Oil
    3 tablespoons Wildtree Rodeo Rub
    **Needed at Cooking Time: 1 lime juiced.  
    In a gallon freezer bag, combine the chicken with the Hickory Smoked Grapeseed oil and Rodeo Rub and freeze.

    Serving Day:
    Thaw freezer bag completely.  Preheat the grill to medium-high heat.  Grill the chicken breasts for 5-7 minutes on each side or until cooked through 165 degrees.  Squeeze lime juice over chicken after flipping.  

    Monday, July 11, 2016

    Salsa Sloppy Joes

    This is from the Taste of Home-Busy Family Favorites Cookbook, Krista Collins-Concord, NC.

    1 pound ground beef
    1-1/3 cup salsa (15 oz.) (I used Chi-Chi's salsa)
    1 can (10-3/4 oz.) condensed tomato soup, undiluted
    1 tablespoon brown sugar
    8 hamburger buns

    In a large skillet cook beef over medium heat until no longer pink; drain. Stir in the salsa, soup and brown sugar. Let cool a few minutes before filling into gallon size ziplock bag.

    Serving Day:
    Thaw. pour into large skillet.  Cover and simmer for 10 minutes or until heated through.  Spoon 1/2 cup onto each bun.

    Yield:  8 servings

    Chicken Noodle Stew

    This recipe was adapted from Taste of Home-Busy Family Favorites - Turkey Noodle Stew - Traci Maloney of Toms River, NJ
    1 lb. chicken cut into 1/4" slices (I used frozen diced chicken precooked)
    1 med. onion, chopped
    1 can (14 1/2oz.) chicken broth
    1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
    2 cups frozen mixed vegetables
    1 tsp. lemon pepper seasoning
    3 cups uncooked extra-wide egg noodles
    1 cup water-ADD ON COOKING DAY

    In a gallon size bag, add chicken, onion, broth, soup vegetables and seasoning and seal shut.  In a quart size bag fill with noodles and seal shut. Put both bags into another gallon bag for storing together and freeze.

    Serving Day:

    Thaw completely.  Pour mixture and 1 cup of water into a large skillet; bring to a boil. Stir in noodles.  Reduce the heat; cover and simmer for 10 minutes or until the noodles and vegetables are tender.
    Yield:  6 servings

    Sunday, July 10, 2016

    Grilled Asian Chicken by Beth

    1 1/2 c. lime juice
    3/4 c. soy sauce
    6 Tbsp. brown sugar
    6 cloves garlic
    3 Tbsp. grated ginger
    6 bone-in chicken thighs
    6 chicken legs
    Wash chicken and place in gallon size freezer bag.  In bowl, combine first five ingredients; mix well.  Remove about 3/4 cup of marinade and seal in small bag to freeze.  Pour remaining marinade over chicken.  Seal and freeze.
    Serving Day:
    Thaw both bags in the refrigerator.  Remove chicken from bag and grill, skin side down, for 10 min over direct heat.  Then, turn and grill on the other side over indirect heat, close grill lid.  Heat until chicken reaches 165.  While grilling, pour reserved marinade into small saucepan.  Bring to boil, reduce to simmer and cook until sauce thickens.  Remove chicken from grill onto serving platter.  Drizzle with glaze. 

    Wednesday, June 22, 2016

    Chicken Tortilla Rollups by Jackie

    2 cups chicken, cooked and shredded
    1 can cream of chicken soup
    1 small can chopped green chilies
    2 cups shredded cheddar, divided
    6-8 burrito size tortillas

    Combine all ingredients in a bowl, except 1 cup cheese and tortillas.
    Divide mixture evenly among 6-8 burrito tortillas.
    Spread mixture down the center of the tortilla.
    Roll up burritos and place seam side down in aluminum freezer pan.
    Sprinkle remaining cheese over top.
    Cover with aluminum lid.  If you don't have one of these, you can cover with a layer of plastic wrap and a layer of aluminum foil.

    Serving Day:
    From Frozen: Bake, uncovered, in preheated 350 degree oven for 30-40 minutes or until warmed through.  
    From Thawed: Bake, uncovered, in preheated 350 degree oven for 20-30 minutes or until warmed through.

    **Hint: You can also make this without the chilies.  We just like the extra flavor they add to the dish.

    Sunday, June 12, 2016

    Roasted Red Pepper Chicken by Jen

    1 bottle of Roasted Red Pepper Italian Dressing
    3lbs chicken breasts

    Trim chicken.  Place in gallon-size Ziploc freezer bag.  Pour entire bottle of dressing over meat.  

    Serving Day
    Thaw completely.  Discard marinade.  Grill or bake until cooked through.  Enjoy!

    Saturday, June 11, 2016

    Rerun: No Fuss Lasagna by Beth (originally Wendy's recipe)

    Here is the link to the recipe. 

    The only things I changed was:
    1) Add 1/2 large onion (chopped) to the ground beef while browning.
    2)  I did not get Zesty spaghetti sauce, so instead, I added 1 1/2 tsp. garlic powder and 1 1/2 tsp. of basil to the saucy beef mixture.

    Sunday, May 15, 2016

    Cajun Chicken Pasta by Beth

    adapted from

    1-1 & 1/2 lb raw chicken breast, cubed
    3 1/2 tsp Cajun seasoning, divided
    2 T. olive oil, divided
    2 T. butter, divided
    1/2 yellow pepper, seeded and sliced
    1/2 orange pepper, seeded and sliced
    1 red pepper, seeded and sliced
    1/2 large red onion, thinly sliced
    3 t. garlic, minced
    4 whole Roma tomatoes, diced
    1 1/2 t. fresh cilantro, finely chopped
    2 c. low sodium chicken broth
    1/4 c. white cooking wine
    1 c. heavy cream
    1/4 t. pepper
    1/4 t. salt
    2 T. flour
    1 lb. fettuccine noodles
    Sprinkle 1 1/2 tsp. Cajun seasoning over chicken cubes; toss to coat.  Heat 1 T. butter and 1 T. oil in large skillet over high heat.  Add the chicken in a single layer.  Cook until chicken is no longer pink, turning with tongs; do not stir.  Remove with slotted spoon and put in gallon size freezer bag to cool.  In same skillet add remaining butter and olive oil (1 T. each).  Add peppers, onion, and garlic.  Saute over high heat until peppers become soft.  Add remaining Cajun seasoning (2 tsp), tomatoes, and cilantro.  Cook for an additional minute.  Remove veggies from the pan and add to the freezer bag with chicken.  In the same skillet, pour the wine and broth.  Bring to a boil.  Remove a little of the liquid and whisk with the flour in a small bowl until all the lumps are out.  Add to the rest of the liquid mixture.  Pour in cream and return to a boil; boil for 2 minutes or until thickened.  Season with salt and pepper (You may add more Cajun seasoning if you want it spicy...I did not for our group).  Allow to cool and then pour into freezer bag with chicken and veggies.  Seal and lay flat to freeze. 
    Serving Day:
    Thaw in the fridge.  Cook fettuccine noodles per package directions.  Meanwhile, heat contents of freezer bag in saucepan on stove.  Drain noodles and mix with hot chicken mixture.  Serve.

    Garlic & Herb Beef Bottom Round Roast by Jackie

    **Adapted from

    4-6 lb. beef bottom round roast

    6 cloves garlic, minced
    1 Tbsp. coarse sea salt
    2 Tbsp. dried rosemary
    1 Tbsp. dried thyme
    1 Tbsp. cracked black pepper
    2 Tbsp. minced onion flakes (can sub 2 tsp. onion powder)
    1/4 c. olive oil

    Place roast on a plate.  Mix all dry ingredients together.  Add oil until a paste forms.  Smear mixture on all sides of the roast.  Place in gallon size Ziploc freezer bag.  Label and freeze.

    Serving Day:
    Thaw completely.  Place roast in slow cooker. Cook on low for 6-8 hours.

    Remove the roast from slow cooker. Combine drippings with 1-3 tablespoons
    of flour.  Increase temperature to high until gravy reaches desired consistency.

    Tuesday, April 19, 2016

    Creamy Italian Chicken by Jen

    Adapted from:

    6 Chicken breasts
    1 1/2 envelope Italian salad dressing mix
    1 1/2  package (8 ounces) cream cheese, softened
    2 cans (10-3/4 ounces) condensed cream of chicken soup
    Hot cooked pasta or rice

    Place the chicken in a crock pot and sprinkle Italian dressing over it.  Combine cream cheese and cream of chicken soup in a small pot over low heat until completely melted.
    Pour over chicken in 
    the Ziploc freezer bag. 

    Serving Day:
    Empty items into the crock pot set on low and come back 6.5-7 hours later.  Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.  Once you have cut up the chicken, throw it back in the crock pot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk.  Prepare noodles before ready to serve, and enjoy chicken over hot cooked noodles!

    Saturday, April 16, 2016

    Very Greek Grilled Chicken by Jackie

    The weather has been crazy here the past few weeks.  We had shorts weather and then within a day we were experiencing freezing temperatures and snow again.  Well, the end of this week brought warmer weather back, hopefully for good! I'm choosing to believe that it is now spring!  With spring comes grill season.  I always get a little giddy when we change our Soup/Stew/Chili category for freezer swap back to Grillables in the spring because it signals that we get to be outside more.  To kick off our grillables season, I decided to make this delicious chicken recipe.  Hope you like it!

    6 boneless, skinless chicken breasts
    1/2 c. extra virgin olive oil
    1/3 c. fresh squeezed lemon juice
    1 tsp.  fresh lemon zest
    1 tsp. Greek seasoning
    1 tsp. poultry seasoning
    1 tsp. dried oregano
    1/4 tsp. black pepper

    Trim chicken and put into gallon-size freezer Ziploc.  Mix all other ingredients in small bowl and pour over chicken.  Lay flat to freeze.

     Serving Day:
    Thaw completely. Grill. Enjoy!

    Friday, April 15, 2016

    Shepherd's Pie Stuffed Potatoes by Beth

    adapted from

    6 large baking potatoes
    1/2 large onion, chopped
    1 lb. ground beef
    1/4 c. flour
    1 tsp. thyme
    3/4 tsp. salt
    1/2 tsp. pepper
    1 T. Worcestershire sauce
    1 can beef broth
    12 oz. pkg. frozen peas and carrots (cooked as directed on the package)
    additional salt and pepper

    Scrub and rinse potatoes thoroughly.  Place in 9x13, cover with foil, and bake at 400 for 1-1 1/2 hrs until soft (the time depends on the size of the potato).  Uncover and allow to cool.  In large skillet, cook onion and beef until beef is done; drain.  Return beef to skillet and add flour, seasonings, and Worcestershire sauce.  Mix until combined; add broth.  Cook until mixture is bubbly.  Add veggies; stir until combined; remove from heat.  Lay potato on cutting board, slice the top off (lengthwise) and scoop out the potato pulp leaving enough around the edges to make a boat. 
    Fill each boat with beef mixture to the top (you may have leftover beef mixture based on the size of your potatoes).  In a large mixing bowl, make mashed potatoes by beating the potato pulp, milk, butter, and salt/pepper.  (Amounts of milk, butter, and seasonings is based on how much potato pulp you have and to your taste).  Pour mashed potato in gallon size plastic bag.  Cut a small hole in the corner and pipe mashed potatoes onto top of beefy boats.

    Place boats in 9x13, cover, and freeze.

    Serving Day:
    Thaw completely in fridge.  Bake, uncovered, at 375 for 45-60 min.  These are thick and take awhile to get the inside hot.  Once hot throughout, broil the last 5 min. to get a slightly crispy potato top.  Enjoy!

    Tuesday, March 15, 2016

    Breaded Pork Chops by Beth

    Adapted for freezer from

    Flavorful Breaded Pork Chops Recipe

    2 T. flour
    4 egg whites
    1/2 tsp. Worcestershire sauce
    1/2 tsp. balsamic vinegar
    1/8 tsp. hot pepper sauce
    3/4 c. bread crumbs
    3 T. Parmesan cheese
    1/2 tsp. ground thyme
    1/4 tsp. salt
    1/4 tsp. paprika
    6 boneless pork loin chops (1/2 in. thick)

    Place flour in shallow dish.  In another shallow dish, beat egg whites, Worcestershire sauce, vinegar, and hot sauce.  In a third dish, combine bread crumbs, cheese, and seasonings.  Coat pork chops with flour.  Dip into egg mixture, then coat with bread crumb mixture.  Place on wax paper lined cookie sheet in a single layer.  Place in freezer until frozen solid.  Once completely frozen, place in gallon size freezer bag and return to freezer.

    Serving Day:
    Thaw in fridge.  Place chops in greased baking dish.  Bake, uncovered, at 350 for 25-28 min. or until juices run clear.  If you bake these from freezer (which I'm sure you can do), please comment how long they took.

    Sunday, March 13, 2016

    BBQ Chicken Pizza by Jackie

    1 frozen pizza crust (I buy mine in bulk from Sam's Club at the cafe counter.)
    2 c. cooked, shredded chicken
    2 c. shredded cheddar and Monterrey jack cheese
    14 oz. your favorite barbecue sauce (I use Montgomery Inn.)  

    Place pizza crust on cardboard pizza round. Cover with plastic wrap.  Cover with heavy duty aluminum foil.  Label and freeze.  Place chicken in quart size Ziploc bag.  Place cheese in sandwich size Ziploc bag.  Place both bags into gallon size Ziploc freezer bag. Label.  Freeze.

    Serving Day:
    Thaw all ingredients, except crust.  Preheat oven to 400 degrees.  Unwrap crust.  Top pizza crust with sauce.  Spread evenly over crust.  Sprinkle chicken in an even layer over sauce. Sprinkle cheese evenly over pizza.  Slide off of cardboard and onto oven rack.  Bake 10 minutes or until the underside of the crust is cooked to your liking. Enjoy!

    Thursday, March 3, 2016

    Italian Chicken Pasta Toss by Wendy

    An adaptation from Pampered Chef
    3 cups (9 oz.) Bow Tie Pasta
    1 can diced tomatoes
    1 small onion, chopped
    1 medium zucchini, sliced
    1 small bell pepper, cut into thin strips
    8 oz. Cooked Chicken, cut into dices
    2 tsp. Olive oil
    2 garlic cloves
    1/2 cup frozen peas
    1 tsp. Italian Seasoning
    1 tsp. Salt
    1/4 cup Parmesan Cheese

    Bag 1:  In a Sandwich bag measure 3 cups Bow Tie Pasta.
    Bag 2:  In a Gallon Size Ziploc Bag place tomatoes, onion, zucchini, bell pepper, chicken, Oil, garlic, peas, Seasoning and Salt.
    Bag 3:  In a Snack Size Ziploc Bag measure the Parmesan Cheese
    In a Gallon Size Ziploc Bag place all 3 bags and freeze.

    Serving Day:
    Thaw completely.

    Pour Chicken Mixture in a large pan and cook until heated through on Medium Heat, stirring every few minutes.

    Cook Pasta until al dente.  Drain and Mix with warmed Chicken Mixture in large pan.

    Add Parmesan Cheese, stir and serve.

    Serves:  6

    Monday, February 15, 2016

    Re-Run Sante Fe Soup by Jen

    Saturday, February 13, 2016

    Homemade Sloppy Joes by Jackie

    Adapted from Best Loved Slow Cooker Recipes

    *As of May 2009, this recipe can be made gluten free by using the products in parenthesis.

    One recipe makes 16 servings.

    3 lb. ground beef
    1 c. chopped onion
    2 cloves garlic, minced or ¼ tsp. garlic powder
    1 1/2 c. ketchup (*Heinz)
    1 c. chopped green pepper (I used orange peppers too.)
    1/2 c. water
    4T. brown sugar (*organic)
    4 T. prepared mustard (*French’s)
    4 T. vinegar (*red wine vinegar)
    4 T. Worcestershire sauce (*French’s or Lee & Perrins)
    3 tsp. chili powder

    In large skillet, brown ground beef, onion and garlic. Cook until meat is brown and onion is tender. Drain fat. In any size crock pot, combine remaining ingredients. Stir in meat mixture. Cover and cook on Low 6-8 hrs. or on High 3-4 hrs. Allow mixture to cool.  Divide meat between two gallon-size Ziploc freezer bags.

    Serving Day:Place in microwave-safe bowl. Microwave until heated through. Serve on toasted buns

    Teriyaki Chicken Tacos by Beth

    2 1/2 T. cornstarch
    3/4 c. brown sugar
    1 3/4 c. chicken broth
    1/2 c. soy sauce
    1/4 c. pineapple juice
    1/2 t. garlic powder
    2 t. fresh ground ginger
    1 bunch green onion, thinly sliced
    2 1/2-3 lbs. boneless, skinless chicken thighs
    instant rice
    soft corn tortillas

    In saucepan, combine brown sugar and cornstarch.  Gradually pour in chicken broth and stir to combine.  Add soy sauce, pineapple juice, garlic powder, and ginger.  Bring to boil, stirring occasionally.  Boil for 2 min.  Remove from heat and allow to cool.  While this cools, cut chicken thighs into small, bite size pieces.  Reserve 1 1/2 c. of cooled teriyaki sauce, place in fridge.  Add remaining sauce to chicken pieces and the white part of the green onion and marinate overnight in the fridge.  The next day, pour chicken with marinade into skillet and cook over med/high until chicken is done.  Allow to cool and place in gallon size freezer bag.  Pour in the reserved marinade over the chicken.  Seal and freeze.  Flash freeze the green part of the onion.  (Flash freezing means to spread out the green onion in a single layer on cookie sheet and freeze until firm).  Place green onion in small bag and freeze also.

    Serving Day:
    Thaw chicken in fridge.  Warm up saucy chicken in microwave or in skillet.  Prepare rice according to directions on box (I wrote the instructions on your bag of rice).  Add the thawed green onion to the rice.  To serve, put a spoonful of rice topped with a spoonful of teriyaki chicken on tortilla.  Enjoy!

    Saturday, January 16, 2016

    Beef Pitas with Yogurt Sauce

    Recipe adapted from the Taste of Home-Busy Family Favorites

    Ingredients: PITAS
    2 tsp. Dried Oregano
    1 tsp. Dried Rosemary
    1 tsp. Salt
    1/2 tsp. Pepper
    2 lbs. Beef Top Sirloin Steak, cut into thin strips
    1 large Sweet Onion, sliced
    8 tsp. Olive oil
    8 Pita Breads

    Ingredients:  SAUCE
    2 cups (16 ounces) Whole Plain Yogurt
    1/4 cup dried parsley
    1 garlic clove, minced
    1/4 tsp Salt

    For Pita's, place all ingredients in a gallon size Ziploc freezer bag and shake to mix.  Let air out of bag and place in freezer.

    For Sauce, place all ingredients in a bowl to mix.  Pour into Quart size Ziploc freezer bag, and place in freezer.

    Serving Day:
    Thaw all bags.  Place meat mixture in a nonstick skillet and cook on medium low, until beef is no longer pink. 

    Serve beef mixture on warmed pita's with yogurt sauce.  You may also add lettuce and tomato, optional.  Leftover Sauce may be used to dip with pita chips.

    Yield:  8 servings.

    Balsamic Chicken by Jen


    • 1 teaspoon sea salt 

    • 1 teaspoon pepper 

    • 28 oz diced tomatoes 

    • 4 garlic cloves, minced 

    • 2 Tablespoon extra virgin olive oil 

    • 3/4 cup balsamic vinegar 

    • 6 boneless, skinless chicken breasts


    Combine all ingredients together in a ziploc bag.  Freezer ready. 

    Serving Day:

    Slightly thaw chicken and place in crockpot low 4-6 hours. 

    Wednesday, January 13, 2016

    Chicken Pot Pie by Jackie


    1 pkg. refrigerated pie crust
    1 can cream of chicken soup
    1 can cream of potato soup
    1 (16 oz.) bag frozen, mixed vegetables
    2 cups cooked chicken, shredded
    1/2 tsp. salt
    1/4 tsp. pepper
    1/2 cup chicken broth


    Place one pie crust in the bottom of a half size steam table pan or glass pie plate.  Mix remaining ingredients in large mixing bowl.  Top with other pie crust.  Use sharp knife to make slits or a design on top of crust.  This is important for venting the pie. Cover with lid.  Label and freeze.

    Serving Day:
    Option 1 - Cook from frozen:  Preheat oven to 425.  Bake covered for 1 hour.  Uncover.  Bake another hour or until crust is golden brown and inside is bubbly.

    Option 2 - Thaw first. Bake uncovered for 35-40 minutes at 425. 

    **Both methods: If edges start to brown early, cover them until inside is cooked through. 

    Saturday, January 9, 2016

    Spaghetti and Meatballs by Beth

    adapted from

    2 lb. ground beef
    1 pkg. (6 oz.) stuffing mix for chicken
    1 c. water
    2 eggs
    16 oz. spaghetti noodles
    Jar of spaghetti sauce
    Heat oven to 400.  In large bowl, mix beef, stuffing, water, and eggs with hands.  Using large scoop (about 1/4 c.), shape into balls.  This will yield about 28-34 meatballs.  Each time I got a different amount.  Place meatballs on greased 15x10x1 pan (line with greased foil for less clean up). 

    Bake for 18-20 min. or until done (160 deg).   Cool completely and place in gallon size freezer bag.  I gave each friend 24 meatballs (serving size is 4 meatballs).  Place in freezer. 
    Serving Day:
    Thaw meatballs in fridge.  Cook noodles per box instructions.  In large saucepan, place sauce and meatballs.  Heat up until hot.  You could probably place frozen meatballs in with the sauce.  It would just take longer to heat up.