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, December 12, 2017

Slow Cooker Taco Pasta by Jen

Adapted from:

  • 1 pound lean ground beef
  • 1 bell pepper, chopped
  • 15 ounce can crushed tomatoes
  • 1 cup jarred salsa (I used mild)
  • 15 ounce can corn, drained
  • 3 tablespoons taco seasoning 
  • 2 ½ cups water or low sodium chicken broth (I used one 14.5 ounce can chicken broth plus enough water to total 2 ½ cups)
  • 12 ounces shell pasta shapes 
  • 1 cup shredded cheddar cheese


Heat a large skillet over medium-high heat. Add the beef and season with salt and pepper. Cook the meat, stirring often, until browned. Transfer beef to slow cooker.
Add the bell pepper, crushed tomatoes, salsa, corn, taco seasoning, and broth or water. Stir.
Cook on low for 5-6 hours or high for 2-3 hours.
Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.
Stir in the cheddar cheese and serve.

Serving Day: 

From freezer, adjust crockpot settings. 
Bag 1 - Meat Mixture -- Thaw and Cook bag of meat on low for 5-6 hours or high for 2-3 hours.

Bag 2 -  Pasta -- Stir in the pasta. Cook on high for 10-20 minutes. Pasta cook time will vary by slow cooker, begin checking for doneness at 10 minutes.

Bag 3 - Cheese -- Stir in the cheddar cheese and serve.

Monday, December 11, 2017

Chicken, Broccoli, and Rice Casserole by Jen

adapted from:

1 lb. uncooked chicken
1 cup uncooked rice
1 (12.6 oz) small broccoli florets
1 can condensed cream of chicken soup
3/4 cup water


  1. Preheat oven to 375 degrees F.
  2. Spray a 9x13 casserole dish with cooking spray and set aside.
  3. In a large bowl, combine and whisk together cream of chicken soup and water to the prepared dish.
  4. Stir in uncooked rice, uncooked chicken and frozen broccoli. 
  5. Season with 1/2 t salt and 1/4 t pepper.
  6. Stir again
  7. Bake, covered, for 1 hour or until liquid is absorbed, the rice is tender, and the chicken is cooked through. 
Serving Day:

Remove from freezer, thaw completely and bake covered for at LEAST 1 hour. 

Sunday, December 10, 2017

Tator Tot Casserole by Beth

(the only thing I did different from this above recipe, was add a layer of American cheese between the beef mixture and tater tots)

Friday, December 8, 2017

Baked Potato Soup by Jackie

1-(2lb.) bag hash brown potatoes, or 6 left over baked potatoes (remove skin and chop)
1/2 c. celery, chopped
1/2 c. chopped onions
1 1/2 (14 1/2 oz.) cans chicken broth (21 3/4oz. total)
2 c. milk
1 garlic clove, pressed
3/4 tsp. salt
1/2 tsp. ground black pepper
1 c. light sour cream
1 c. shredded cheddar cheese
1-8 oz. package diced ham or 6 slices of cooked and crumbled bacon

Mix celery, onion, chicken broth, milk, garlic, sour cream, ham, salt and pepper in a gallon size Ziploc freezer bag.  Add  potatoes and mix. Remove all air from bag, seal and lay flat on a cookie sheet to freeze. Place cheddar cheese into pint size freezer bag and freeze.

Serving Day:
Place thawed mixture from gallon freezer bag into 6 qt. pan. Simmer for 15 minutes.  Sprinkle cheese on top of each serving. 

* This recipe is adapted from Pampered Chef "Main Dishes" Cookbook.

Monday, December 4, 2017

Chicken Cacciatore by Tiffany

I doubled the below recipe, adapted slightly, and used 1 zucchini and 1 yellow squash instead of 2 zucchini.

3 boneless, skinless, chicken breasts
1 {26 oz} jar of spaghetti sauce
1 zucchini, chopped
1 sweet pepper, chopped
1/2 onion, chopped
1 carrot, chopped
salt and pepper
1 clove minced garlic

There are 2 different ways you can make this. You can load all the ingredients into a gallon sized Ziploc bag, lay it flat, freeze, and cook it in the crock pot at a later date or layer the ingredients in a foil pan, seal and pop in the freezer.
Crock Pot Cooking Method: Cook from frozen on high for 8 hours or until chicken is thoroughly cooked, or thaw overnight in the refrigerator overnight and cook on low for 4 to 6 hours or until chicken is thoroughly cooked.
Oven Cooking Method: Thaw overnight in the refrigerator. Cook at 350 degrees for 50-60 minutes or until chicken is cooked thoroughly.
Serve over cooked spaghetti noodles if desired.

Saturday, November 11, 2017

Smoked Sausage Chowder by Beth

1 lb. fully cooked smoked sausage, thinly sliced and halved
1 med. onion, chopped
4 c. potatoes, diced
2 lg. carrots, sliced
1/4 c. butter
3 c. water
2 tsp. parsley
1 1/2 tsp. basil
1/8 tsp. pepper
1 tsp. salt
1 can corn, drained
1 can creamed corn
8 oz. half and half
In large stockpot, brown the sausage and onion with the butter.  Add potatoes, carrots, and water.  Bring to a boil; reduce heat; cover and simmer for 15-20 min or until potatoes are tender.  Remove from heat and add remaining ingredients.  Cool.  Pour into gallon freezer bag.  Lay flat to freeze.
Serving Day:
Thaw in fridge.  Heat on stovetop until heated through. 

Loaded Chicken and Potatoes by Beth

3-4 large potatoes, diced
1-1 1/2 lb. chicken breast, cubed (raw)
1 Tbsp. paprika
2 Tbsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. hot sauce
2 Tbsp. BBQ sauce
1/2 lb. bacon, diced and cooked
1/2 c. green onions
2 c. cheddar cheese, shredded
sour cream
In large bowl, combine spices, hot, and BBQ sauces.  Toss with raw chicken and potatoes, until pieces are evenly coated.  Pour into greased 9x13 pan.  Bake at 400 for 45-55 min. or until potatoes are soft and chicken is done.  Cool.  Cover and freeze.  Freeze green onions, bacon, and cheese in separate bags.
Serving Day:
Thaw casserole in the fridge.  Bake, covered, at 350 for 45 min, or until heated through.  Cover with bacon, green onion, and cheese.  Return to oven to melt the cheese.

Wednesday, November 8, 2017

Tuscan Chicken by Jackie

*adapted from original recipe by Once A Month Mom


  • 1/3 cup Hellmann’s Real Mayonnaise
  • 3 Tbsp. diced roasted red peppers
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried parsley
  • pinch crushed red pepper flakes
  • 6 boneless, skinless chicken breast halves

  • Assembly:
    Trim all fat from chicken breasts.  Flatten chicken breasts to 1/4" thickness.
    Here is a method I've found successful for flattening chicken.
    1. Lay a large piece of Glad Press 'n Seal on the counter.   
    2. Place 6 breasts on top. 
    3. Cover with another piece of Press 'n Seal.
    4. Seal well around the edges.  
    5. Pound meat with a meat tenderizer.  Move chicken to a tray lined with parchment paper. 

    Mix remaining ingredients in a bowl. Spread evenly on top of all 6 chicken breasts. 

    Place tray in the freezer and flash freeze the chicken.  This means, leave chicken in freezer until each piece is individually frozen.  This usually takes 3-4 hours.  Place frozen chicken breasts in a gallon size Ziploc freezer bag.  Label and freeze.

    Serving Day:
    Option 1:  Take out the number of chicken breasts that you would like to cook.  Place them in a baking dish.  If any of the topping is stuck to bag, try to add it to the top of the chicken breasts.  Thaw completely.  Bake at 425 for 20-25 minutes or until cooked through.

    Option 2:  Cook from frozen.  Bake on 425 for 45 minutes, or until internal temperature reaches 165-170 degrees. 

    Friday, October 27, 2017

    Lawnmower Taco Casserole by Tiffany

    • 1 to 1 1/2 pound ground beef or turkey
    • 1 to 2 tablespoons taco seasoning
    • 1/4 cup flour
    • 2 cups chicken or beef broth
    • 9 ounces tortilla chips, crushed
    • 2 cup grated cheese
    • For day of serving: shredded lettuce, salsa, sour cream, black olives
    1. In large skillet, brown ground beef. Stir in taco seasoning. Sprinkle flour over top. Stir to combine.
    2. Stir in broth and bring to a simmer. Simmer until sauce thickens.
    3. Once cooled freeze.
    Serving Day:
    On serving day, thaw.

    Grease 9×13 inch baking pan. Place 1/2 of crushed chips across bottom of dish. Layer with half the meat sauce and then half the cheese. Repeat layers: chips, meat, cheese.

    Place in 325° oven and bake for about 20 minutes or until bubbly, adding up to 10 to 15 minutes baking time, depending on how cold or frozen the casserole is at the start. Serve with toppings.

    Sunday, October 8, 2017

    Ravioli Bake by Jackie

    1 medium green pepper, chopped
    1/2 c. chopped onion
    1 tsp. olive oil
    1 garlic clove, minced
    1 jar (26-28 oz.) spaghetti sauce
    1 (25oz.) pkg. of beef ravioli
    2 c. shredded mozzarella cheese
    16 (1/2") slices of French baguette
    1/4 c. butter
    1/2 c. shredded Parmesan cheese

    Heat oil in skillet.  Sauté onion, peppers and garlic until veggies are tender.
    Stir in spaghetti sauce and ravioli.
    Place one layer of mixture in 9x13 baking dish.
    Add layer of mozzarella cheese.
    Add layer of remaining ravioli mixture.
    Cover, label and freeze.
    Place bread in quart size Ziploc bag.  Place Parmesan in snack size Ziploc bag.  Place both of these bags and butter into a gallon size Ziploc freezer bag.  Label and freeze.

    Serving Day:
    Thaw.  Bake covered pan of ravioli in 400 degree oven for 15 minutes or until ravioli is warm.  Uncover.  Melt butter.  Toss bread in butter to coat evenly.  Arrange bread slices standing up around the outer edge of pan.  Press them slightly into ravioli mixture.  Sprinkle Parmesan cheese over entire pan, including bread.  Bake uncovered for 15 minutes or until the mixture is bubbling and the bread is crisp and golden brown.

    Thursday, October 5, 2017

    Crockpot Chicken Philly Cheesesteak by Tiffany

    • 3 tablespoons corn starch
    • 1 cup chicken broth
    • 2 pounds boneless skinless chicken breasts, cut into strips
    • 1 large onion; sliced
    • 3 bell peppers (the more colorful the better), cut into strips
    • 1/2 teaspoon black pepper
    • 1 clove of garlic, minced
    • 6 slices of provolone cheese
    1. Add all ingredients to freezer bag, except cheese. (You can add broth and cornstarch.)
    2. Remove as much air as possible, seal, and freeze for up to three months.
    Serving Day:
    1. Place all ingredients EXCEPT for cheese and rolls in crockpot.
    2. Cook on “low” setting for 6 hours, or until chicken is cooked through and peppers are soft.
    3. Lay cheese over mixture.
    4. Cook on “low” for additional 10 minutes or until cheese is melted.
    5. Serve on a fresh, hot roll.

    Wednesday, October 4, 2017

    Taco Bake by Jen

    1 (8 ounce) can refrigerated crescent dinner rolls
    2 cups corn chips 
    1 ½ pound lean ground beef
    1 taco seasoning mix packet (from 1-oz package)
    15 oz. tomato sauce
    8 oz. sour cream
    4 oz shredded cheese

    Heat oven to 350 degrees F. Unroll dough; separate into 8 triangles. Place in ungreased 9x13 inch pan; press over bottom and up sides to form crust.

    Sprinkle with 1 cup corn chips.
    In a skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomato sauce and taco seasoning mix; simmer 5 minutes.

    Spoon meat mixture in pan over chips.
      Sprinkle with sour cream, cheese and remaining chips.

    Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

    Serving Day:
    Thaw completely. Bake 25 to 30 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato.

    Tuesday, September 19, 2017

    Turkey/Pork Tenderlion by Jen

    1 whole turkey or pork tenderloin (both halves)
    1 1/2 t Garlic powder
    3 t Onion powder
    1 t Rosemary
    3 t Thyme
    1 1/2 t black pepper
    1 1/2 t cayenne pepper
    2 T Kosher salt
    2 T Paprika
    2 T sugar 

    Mix all the seasonings.  Marinade the pork tenderloin in the sauce for an hour or more, up to 6 hours, in the refrigerator.

    Serving Day:

    Cook until internal temperature reaches 165 degrees.
    GRILL: Grill for approximately 20-30 mins, turning every 5 mins.
    BAKE: Preheat oven to 325.  Bake in pan for approximately 50-60 mins. 
    BROIL: Place in a pan 4 inches from heat.  Broil for approximately 20-30 min. turning every 5 mins.  

    Monday, September 11, 2017

    Mexican Stuffed Shells by Beth

    1 box jumbo pasta shells
    1 lb. ground beef
    1/2 large onion, diced
    14 oz. can fire roasted tomatoes, diced
    2 T. Jackie's taco seasoning (
    2 c. Mexican shredded cheese

    Prepare pasta shells according to box instructions.  Rinse; run cold water over them; drain well.  Brown ground beef with onion until cooked; drain off fat.  Return beef to skillet and add taco seasoning and tomatoes.  (I processed the tomatoes in a blender as to not have large chunks of tomatoes).  Add 1 c. cheese to mixture.  Stuff beef mixture into shells and arrange in greased 9x13 pan.  I could fit about 24 shells into the pan.  If there is any remaining beef mixture, pour on top.  Cover tightly and freeze.  Put remaining 1 c. of cheese in baggie and freeze as well.

    Serving Day:
    Thaw completely in fridge.  Bake at 350, covered, for about 30-45 min (or until heated through).  Remove lid and cover with 1 c. cheese.  Return to oven and bake until cheese is melted and casserole is bubbly.

    Thursday, September 7, 2017



    • 2 lbs beef stew meat or chuck roast (cut into bite size pieces or strips)
    • 1 large onion, thinly sliced
    • ¼ cup extra virgin olive oil
    • 1 Tbsp minced garlic
    • 1 tsp dried oregano
    • ½ tsp salt
    • ¼ tsp pepper
    • 2 Tbsp fresh lemon juice
    • Warmed pita folds
    • Sliced tomatoes and lettuce, for serving
    FOR THE TZATZIKI SAUCE (I chose to buy pre-made dressing instead of making)

    • 1 cup plain Greek yogurt
    • 1 cup diced cucumber, seeded and shredded
    • 1 Tbsp dried dill or 2 Tbsp fresh dill
    • 1/4 tsp salt
    • 1 garlic clove, minced
    • Salt and pepper

    1. Assembly:
    2. Add beef to the freezer bag.
    3. Combine ¼ cup olive oil, garlic, oregano, salt,pepper and lemon juice in a small bowl. Pour over the meat and toss to coat, in the slow cooker. Toss in the sliced onions. Freeze.

    4. On Serving Day:
    5. Thaw completely.
    6. Pour bag contents in slow cooker.
    7. Cover and cook on LOW for 6-10 hours (depending on your slow cooker) or until beef is extremely tender. (If it’s not tender, it’s not done yet).
    8. Remove lid and salt and pepper to taste. If desired, break up the meat into smaller bite-size pieces.
    1. Make the tzatziki sauce (or use store bought). Combine yogurt, cucumber, dill, salt and garlic in medium bowl. Stir until creamy and combined. Salt and pepper to taste.
    2. Serve beef over pita folds with Tzatziki sauce, onions, tomatoes and lettuce.

    Friday, August 18, 2017

    Crockpot Butter Ranch Chicken by Jen

    Adapted from


    3 lbs. boneless, skinless chicken breasts
    1 1/2  packet of ranch mix
    1 1/2  stick of butter, cut into slices

    Place chicken in a gallon ziploc bag, Sprinkle ranch seasoning on top.  Place butter slices on and freeze until ready to cook.  

    Serving Day:
    Thaw chicken, Place chicken in bottom of the slow cooker (I used a 4 qt).  Cook on low 8 hours.  Serve and enjoy!

    Saturday, August 12, 2017

    Shortcut Chicken Manicotti by Beth
    1 can cream of chicken soup
    1 1/2 c. water
    1/4 lb. Velveeta cheese, cubed
    12-16 oz. frozen broccoli florets
    12 manicotti noodles, uncooked
    1 lb. chicken breasts, cooked and cut into strips
    1/4 c. parmesan cheese

    In large saucepan, heat up soup, water, and cheese until cheese is completely melted, stirring frequently.  Pour about 1/3 of the soup mixture on the bottom of a greased 9x13 pan.  Fill the uncooked manicotti noodles with strips of chicken; place in the pan.  Layer broccoli on top of noodles.  Cover completely with the remaining soup mixture.  Sprinkle with parmesan cheese.  Cover and freeze.

    Serving Day:
    Thaw completely in the fridge.  Bake, covered, at 400 for 40 min or until pasta is tender and casserole is heated through.  Remove cover and bake an additional 15-20 min, if needed.

    Jake's Backyard Burgers by Jackie

    2 lbs Ground Beef
    1 tsp Garlic Salt
    1 1/2 tsp Onion powder
    1 tsp black pepper
    1 tsp Garlic Powder
    1 1/2  tbs Worcestershire sauce
    Mix all ingredients in large bowl.  Divide mixture into 8 (1/2 c.) portions. 
    Press into 8 burger patties.  Lay flat on a lined baking sheet.  Flash freeze. 
    Place frozen patties into Ziploc freezer bag.  Place buns into Ziploc freezer bag. 
    This pic is from different burgers I made.  Forgot to take photo of this recipe, so I thought this would suffice for now.  LOL!
    Serving Day:
    Thaw completely or cook from frozen.  Grill until done to your liking.  Enjoy! 

    Tuesday, August 8, 2017

    Grilled Citrus and Herb Chicken by Tiffany

    1 pound boneless skinless chicken breasts (thin cut is best)
    ¼ cup olive oil
    2 cloves of garlic, finely minced
    the zest and juice from 1 lemon
    the zest and juice from 1 orange
    ½ teaspoon dried basil
    ½ teaspoon dried oregano
    ¼ teaspoon dried thyme
    salt and pepper to taste
    2 tablespoons chopped parsley
    Optional: lemon wedges for serving

    1. Place the olive oil, garlic, lemon and orange zest, lemon and orange juice, basil, oregano and thyme in a resealable plastic bag. Seal and shake to combine.
    2. Place the chicken in the bag, seal and shake until chicken is coated with the marinade.

    Serving Day:
    1. Thaw completely in fridge
    2. Preheat the grill or a grill pan over medium high heat.
    3. Remove the chicken from the marinade and season both sides generously with salt and pepper.
    4. Grill for 4-5 minutes on each side or until chicken is cooked through.
    5. Remove from grill and let the chicken rest for 5 minutes. Sprinkle with parsley and serve, with lemon wedges if desired.

    Recipe by The Recipe Critic at

    Tuesday, July 11, 2017

    Sunday, July 9, 2017

    Cheeseburger Sliders by Beth

    I got this recipe from a Facebook video around Super Bowl time.  It doubles as a good dinner or appetizer!

    1 lb. ground beef
    1 teaspoon salt
    1 teaspoon pepper
    1 teaspoon mustard powder
    ½ teaspoon paprika
    2 cups diced onion (about 1 medium onion)
    3 cloves garlic, minced
    1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
    12 slices cheddar cheese
    12 dinner rolls
    ½ cup butter
    2 tablespoons Brown Sugar
    1 tablespoon Worcestershire sauce
    1 tablespoon mustard
    1 tablespoon sesame seeds

    In large skillet, brown the beef with onion and garlic.  Drain; return to skillet and add seasonings.  Stir in drained tomatoes until combined. Slice dinner rolls in half and place bottom half of rolls in 9x13 baking dish. Top with beef mixture & sliced cheese. Top with the top half of the buns.
    Mix all the ingredients for the glaze in a sauce pan over medium heat (or microwave about 40 seconds) and mix until melted, smooth, and combined. Pour evenly over the buns.

    Serving Day:
    Thaw in fridge.  Bake at 350 for 25 minutes.

    Swiss Cheese Chicken By Tiffany


    2 pounds of chicken
    1 can cream of chicken soup
    1/4 cup milk
    6 or more slices Swiss cheese
    Box chicken flavored stove top stuffing
    1/4 cup butter, melted

    Place chicken on bottom of baking dish. Cover with sliced cheese. Mix milk and chicken soup together in a small bowl and spread over chicken and cheese.

    Serving Day:
    Thaw completely in fridge. Sprinkle stuffing over top of chicken, cheese and soup. Melt butter and drizzle over the top of stuffing. Bake uncovered at 350 for 45-60 minutes.

    Saturday, July 8, 2017

    Sloppy Joes

    Recipe from:

    Growing up sloppy joes were a staple in our household so it became a comfort food for me.  I wanted something more than Manwich out of a can so I began looking up recipes which led me to the Pioneer Woman.  This recipe is easy (after the first time making it), makes a lot, and is nice on the wallet.  Make this and you'll NEVER go back to the can again!  ENJOY 

    • 2 Tablespoons Butter
    • 2-1/2 pounds Ground Beef
    • 1/2 whole Large Onion, Diced
    • 1 whole Large Green Bell Pepper, Diced
    • 5 cloves Garlic, Minced
    • 1-1/2 cup Ketchup
    • 1 cup Water
    • 2 Tablespoons Brown Sugar
    • 2 teaspoons Chili Powder (more To Taste)
    • 1 teaspoon Dry Mustard
    • 1/2 teaspoon Red Pepper Flakes (more To Taste)
    • Worcestershire Sauce, To Taste
    • 2 Tablespoons Tomato Paste (optional)
    • Tabasco Sauce (optional; To Taste)
    • Salt To Taste
    • Freshly Ground Black Pepper, To Taste


    Melt the butter in a large skillet, add ground beef and cook until brown. Drain most of the fat. 
    Add onions, green pepper, garlic and cook until vegetables begin to soften. 
    Add ketchup, brown sugar, chili pepper, dry mustard, and water; simmer for 15 minutes.  Add tomato paste, Worcestershire, and Tabasco and/or red pepper flakes. Season with salt and pepper (if needed). Cook for another 5 minutes. 

    Allow the meat mixture to cool before putting it in a big ziplock bag and lying flat to freeze. 

    Serving Day:

    Thaw the meat mixture and warm in a skillet (adding water if needed).  Once warm, place a scoop on a toasted bun and serve with your favorite fries.  

    Friday, July 7, 2017

    BBQ Ranch Chicken by Jackie

    Want a chicken recipe that is super easy and full of flavor?  Try this! I tasted this chicken a few years ago on a sample day at Sam's Club.  It was SO good that I asked the employee who made it for the recipe.  Meijer has Sweet Baby Ray's BBQ Sauce on sale for 88¢ this week, so it seemed like the perfect time to make it for my Freezer Friendz.  🌝

    Photo of the finished product to come soon.
    6 chicken breasts, rinsed and trimmed
    1 c. Hidden Valley Ranch Dressing
    1 c. Sweet Baby Ray's Original BBQ Sauce

    Pour dressing and BBQ sauce into gallon size Ziploc freezer bag.  Mix well.  Place chicken breasts into bag.  Seal bag.  Make sure all chicken is well coated with sauce.  Freeze flat.

    Serving Day:
    Thaw completely.  Grill until cooked through.

    Wednesday, June 21, 2017

    Chicken Tacos with Rice by Alicia

    Recipe from:

    I use to buy taco seasoning packets until I learned how much better it tastes to make my own (well, Alton Browns...), how quick and easy it was, not to mention CHEAP too!  I use this taco seasoning recipe for ground beef, chicken, and even shrimp.  It's delicious and I hope you enjoy all the flavor it has too.

    Taco Seasoning Ingredients: 
    Chicken Tacos:
    2lbs Chicken Breasts, cubed or strips
    2TBSP Oil 
    1 small onion, diced 
    3 Garlic Cloves, chopped
    1 1/2c of Chicken Broth (use low sodium) or Water  
    1 1/2 portions of the Taco Seasoning 


    Cut chicken breasts to desired size, set aside.  Heat oil in skillet, add onion and garlic and cook until you begin to smell the aroma.  Add the chicken, only cook for about 3 minutes.  Mix the chicken broth or water with the taco seasoning, add this liquid mixture to the skillet.  Place a lid on top and let all the flavor finish cooking into the chicken (about 5-10 minutes, depending on chicken thickness).

    Serving Day:

    To freeze: cut chicken into desired size, add in chopped garlic and onion.
    Thaw and follow the cooking directions above.

    Meatball Sliders by Jen

    Recipe adapted from:

      These cheesy Meatball Sliders are an easy appetizer recipe for game day. Make them for your next party!
    • 12 -15 Slider buns
    • 12 -24 Meatballs, cooked
    • 2 -3 c Spaghetti Sauce
    • 2 -3 c Mozzarella cheese, shredded
    • 3 tbsp Parmesan cheese
    • 1 tbsp Italian seasoning
    • 2 tbsp Olive oil
    1. Preheat oven to 350°F.
    2. Place the bottom half of the slider buns in a casserole dish.
    3. Spoon a little sauce on each bun then place a meatball on each one, and add just a little more sauce over the meatballs.
    4. Cover the meatballs in mozzarella cheese.
    5. Place the top buns over the meatballs and brush them with a little oil.
    6. Combine the Parmesan cheese and the Italian seasoning then sprinkle it over the buns.
    7. Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.
    8. Enjoy!

    Serving Day:
    Thaw, Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for another 10 minutes.

    Cheeseburger Unstuffed Shells by Tiffany


    2 pounds ground beef
    steakhouse seasoning
    1/4 cup sweet pickle relish
    15oz tomato sauce
    1/2 cup ketchup
    1/4 cup mustard
    1 pound medium shells
    2 cups shredded cheddar cheese
    1/3 cup chopped onion
    couple dashes Worcestershire sauce

    Cook shells in boiling water per package directions, drain and set aside. Brown ground beef with steakhouse seasoning and onion. Remove from pan with slotted spoon. In a large bowl mix together ketchup, relish, mustard and worcestershire sauce, add ground beef and mix well. In the bottom of a 9 x 13 pan, add the tomato sauce. Top with noodles and spread in even layer. Top with ground beef mixture and spread in even layer. Top with shredded cheese.

     Serving Day:
    Thaw completely. Set oven to 350. Bake covered for 30 minutes. Uncover and bake until cheesy is bubbly and brown.

    Monday, June 19, 2017

    Slow Cooker Honey Parmesan Pork Roast by Beth

    2-3 lbs. boneless pork loin
    2/3 c. Parmesan cheese
    1/2 c. honey
    3 T. soy sauce
    2 T. dried basil
    2 T. garlic, minced
    2 T. olive oil
    1/2 t. salt
    2 T. cornstarch
    1/4 c. water

    Place roast in gallon freezer bag.  In small bowl, combine the next 7 ingredients (cheese through salt).  Pour sauce in sandwich bag and place inside larger bag with pork.  Freeze.

    To Serve:
    Thaw completely.  Place roast in slow cooker.  Gently squeeze sauce bag to remix all the ingredients; pour over roast.  Cook on low for 6-7 hours or until meat thermometer reads 160 degrees.  Remove to serving plate and keep warm.  Pour sauce in small saucepan and bring to a boil.  Combine water and cornstarch until smooth.  Add to saucepan and bring to second boil.  Cook and stir for 2 min or until sauce thickens.  Serve sauce over sliced roast.

    Saturday, June 17, 2017

    Teriyaki Meatballs by Jackie

     Do you love an easy meal? As a mom of four active children, I sure do!   
    My slow cooker saves dinnertime for us on a regular basis, especially now, with the busyness of summer! Freezer Friend, Jen, first made this recipe back in 2011, as a baked dish. I decided to try it in the slow cooker and it worked perfectly!  I hope you enjoy this delicious, colorful dish as much as we do!

    Meatball Ingredients:
    36 - 1 oz. frozen homestyle meatballs (I used Deluxe Meatballs from GFS.)
    1 large can of pineapple chucks and juice
    1 jar of Kikoman’s Teriyaki Baste and Glaze (Kroger brand works too.)
    2 cups of frozen 3 pepper and onion blend  

    Assembly ~ Meatballs:
    Pour pineapple chunks and juice, teriyaki glaze, frozen vegetables and frozen meatballs into a gallon size Ziploc freezer bag. Freeze bag standing up, so it can easily be put into slow cooker while still frozen. 

    Serving Day ~ Meatballs:
    Option 1: Cook from thawed:
    Thaw completely. Pour meatball mixture into a 9x13 baking dish.  Bake covered at 350 for 30-45 minutes. Serve over the cooked rice.
    Option 2: Cook from frozen:
    Pour frozen meatball mixture into slow cooker.  Cook on low for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.

    Serve both options over prepared rice.

    Rice Ingredients:
    1 bag of  rice
    1 Tbsp. butter
    1 tsp. salt

    Assembly ~ Rice:  
    Place rice, butter and salt into quart size freezer bag.  Freeze flat.

    Serving Day ~ Rice: 
    (Note to Freezer Friendz Swap Group: I already added butter and salt into your bags of rice.)

    Stove Top Directions:
    Add rice and 3 1/3c. water in a saucepan.  Stir and bring to a boil.  Lower heat to simmer.  Cover and simmer for 20 minutes or until all water is absorbed.  Remove from heat and let stand covered for 5 minutes. 

    Microwave Directions:
    Add rice and 3 1/3 c. water to microwave safe container.  Stir and cover.  Cook on High (100%) power for 5 minutes.  Cook on Medium (50%) power for 30 minutes.  Remove from microwave and let stand covered for 5 minutes.