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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.

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