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!

Wednesday, March 15, 2017

Beefy Burritos by Jackie

1 1/2 lb. ground beef, browned and drained
1 (10 oz.) can of enchilada sauce, divided
1 can refried beans
8 taco size tortillas
1 c. shredded cheddar cheese

Place beef in a bowl.
Mix in just enough enchilada sauce to coat beef.  Spread 1 Tbsp. of enchilada sauce on each tortilla.
Spread refried beans (1 med. Pampered Chef scoop + 1 sm. Pampered Chef scoop) and ground beef (2 med. Pampered Chef scoops) down center of each tortilla.  Fold tortilla in thirds and place in a greased aluminum foil baking dish seam side down. Cover burritos with remaining enchilada sauce (about 3 Tbsp.) and top with shredded cheese.
Cover with foil pan lid. Freeze.

Serving Day:
Thaw completely. Uncover. Bake at 350 for 10-15 minutes or until cheese is melted and inside is warmed through. 

Monday, March 13, 2017

Chicken Tetrazzini by Beth

3 c. cooked chicken, shredded or cubed
8 oz. package of fresh sliced mushrooms
1/4 c. plus 2 T. Marsala cooking wine
1 jar Alfredo sauce
1 can cream of mushroom soup
3/4 c. chicken broth
1/4 tsp. pepper
1 c. Parmesan cheese, divided
16 oz. angel hair pasta

Cook pasta in boiling water for 2 min; drain.  Pour noodles into greased 9x13 pan.  Top with cooked chicken.  In saucepan, sauté mushrooms in 1/4 c. Marsala wine until mushrooms are soft.  Layer mushrooms on top of chicken.  In mixing bowl, combine 2 T. Marsala wine, Alfredo sauce, mushroom soup, broth, pepper, and 1/2 c. Parmesan cheese.  Pour over pasta/chicken/mushrooms and gently toss to disperse the sauce throughout the casserole.  Sprinkle with remaining Parmesan cheese.  Cover and freeze.

Serving Day:
Thaw in the fridge.  Bake, uncovered, at 350 for 45 min, or until heated through and bubbly.

Friday, March 10, 2017

Max and Erma's Chicken Tortilla Soup by Tiffany


  • 2 (10 3/4 ounce) cans Cream of Mushroom Soup
  • 2 (10 3/4 ounce) cans Cream of Chicken Soup
  • 2 (10 3/4 ounce) cans condensed cream of celery soup
  • 2 (10 3/4 ounce) cans cheddar cheese soup
  • 2 (15 ounce) cans chicken broth
  • 1 (15 ounce) cans diced tomatoes (or you can use 1 can of Rotel and skip the can of green chiles)
  • 1 cup salsa 
  • 1 (4 1/2 ounce) cans green chilies 
  • 1 medium onion, chopped
  • 4 fresh garlic cloves, minced
  • 1 teaspoon chile powder
  • salt and pepper, to your taste
  • cooked chicken breasts, cut into small chunks

Mix all ingredients together

Serving Day:
Thaw all overnight in the 'fridge. You can either add both bags of soup and bag of chicken to a crock pot and cook on low for 4-6 hours or you can add to large soup pot, heat to a boil and then simmer for 1 hour. Top with tortilla strips.