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!

Monday, May 22, 2017

Stromboli by Jen

*adapted and changed from

1 can (13.8 oz.) refrigerated pizza crust
9 Mozzarella Cheese Slices

6-8 oz. thinly sliced honey ham
6-8 oz. thinly sliced oven roasted turkey
6 green onions, chopped fine
1/4 teaspoon dried Italian seasoning

1. Unroll dough on parchment paper. Place ham & turkey on dough leaving 1/2 inch to the edge; sprinkle with chopped onions, & cheese.

2. Roll up jelly roll fashion, starting with the long side. Pinch seams to seal & tuck ends under. Place seam side down on baking pan.

3. Wrap in aluminum foil before freezing. 

Serving Day:
Thaw Stromboli, unwrap from aluminum foil and disgard foil. Leave parchment paper on cookie sheet, then Bake at 350 for 26-30 mins. or until golden brown.  Cool slightly before slicing; slice into 2 to 3 inch pieces.  Serve warm.

NOTE: I doubled this recipe to feed 6 adults.  

Monday, May 15, 2017


4-6 pre-made chicken or steak skewers removed from the skewer OR 4 chicken breasts OR 1-2 lbs. Sirloin or Round Steak OR a 1-2 lb. pork tenderloin
Fresh vegetables of your choice OR 1 bag of frozen stir fry vegetables
1 to 2 cups of fresh pineapple chunks OR 1 can of pineapple chunks, drained
1/4 teaspoon red pepper flakes, optional

Spray crockpot with non-stick spray. Add meat, vegetables and pineapple to crockpot and pour the bottle of Island Soyaki on top. Cook on low 6-8 hours or high 4-6. Serve over a bed of rice.

Cooking rice:
Rinse rice under cold water. Place 3 cups water in sauce pan and bring to a boil. Add rice and bring to gentle simmer. Cove rice and turn heat to low. Cook 18 minutes. Remove lid and fluff with a fork.
Freezer Meal Directions:
You can also throw all of the ingredients into a large bowl and then place ingredients into a large freezer bag or container. When ready to use, put in refrigerator and thaw overnight and the next morning fill the crockpot and cook on low for 6-8 hours.

Saturday, May 6, 2017

Sizzlin' Chicken Skewers by Beth

I got this recipe from the Kraft food magazine I used to get (when it was free).  Our family LOVES this grilled chicken.  I have made this and taken it camping for an easy dinner.  I froze it in a large plastic container, threw it in the bottom of cooler (still frozen).  It thaws while helping to keep everything else cold that's on top.  FYI, it probably won't thaw that same day.
**I doubled it for our group**
**Alert...contains peanuts**
Sizzlin' Chicken Skewers Image 1
2/3 c. hot water
1/2 c. Kraft teriyaki BBQ sauce
1/2 c. creamy peanut butter
1/2 c. soy sauce
1/2 c. fresh cilantro, finely chopped
1/4 c. honey Dijon mustard
2-2 1/2 lbs. boneless, skinless chicken breasts, cut into strips (I used chicken tenderloin and cut each in half)
wooden skewers
Soak skewers in water while making the marinade and cutting the chicken.  Mix the first 6 ingredients (everything but the chicken) in a bowl and whisk until blended; set aside.  Thread the chicken on the skewers; I filled my skewer.  Place in foil pan (9x13 size).  Pour marinade on top.  Cover and freeze.
Serving Day:
Thaw completely in the fridge.  The chicken will marinate while it thaws.  Grill 5-7 min. or until chicken is cooked through.

Wednesday, May 3, 2017

Fire Roasted Tomato Bisque

One day I went to Panera Bread with friends and tried their tomato soup and I was in love!!  The problem was I can't recreate a dish (I wish I could), so I began searching online.  I ran across this recipe on and thought it sounds hearty and delicious.  I made this adding extra vegetables and haven't turned back!  I make it in big batches and freeze it in portions my family will eat.  I pair this with a chicken parmesan grilled cheese or grilled cheese with roasted mushrooms and onions smothered in smoked chipotle Gouda!  


  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 medium carrot, finely chopped
  • 3 celery rib, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock or canned low-sodium broth
  • Two 14 1/2-ounce cans diced fire-roasted tomatoes, drained
  • 3 tablespoons tomato paste
  • 2 teaspoons sugar
  • 1/4 cup heavy cream
  • Salt and freshly ground white pepper
  • 1/2 cup garlic or cheese croutons, for garnish (optional)


Chop the onion, carrot, celery, and garlic cloves.  Melt half of the butter in a large stock pan.  Add the vegetables, continue stirring until soft and brown, but not burnt.  Add flour and stir for about a minute until the flour is fully incorporated.  Add the broth or homemade chicken stock, roasted tomatoes, tomato paste and sugar.  Bring to a boil, then lower the heat and cover until vegetables are soft.  
Once the vegetables are soft, use an immersion blender to blend to the consistency you desire.  I prefer on the chunky side, so I blend less.  Continue blending if you prefer smooth.  Lastly, add the heavy whipping cream, 2 TBSP butter and salt and pepper.  

To bake:

Thaw in a bowl in the frog overnight.  Place in a sauce pan and bring to a simmer to reheat and ENJOY!  If you think last minute I want Tomato Bisque, place the bag in cold water to help quickly begin the thawing process enough that it can be broken into chunks.  In a sauce pan, add enough water to cover the bottom, place the chunks in, cover with a lid.  Stir occasionally until its thawed and warmed through, then ENJOY!