Meet The Freezer Friendz!

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.
We invite you to leave comments after you try a recipe, as well.
We'd love to know what you think!

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.