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Posts tagged ‘Freezer Food’



Good Morning. Welcome to Freezer Food Friday.   I hope you are finding this meme helpful. If you are please leave a comment even if you do not have a recipe to share. If you do have a recipe, please link it below and share it with those who are reading. Thanks for making this meme work.


This recipe can be halved, or half your results can be frozen before you get to the “sauce in the skillet” part. If youdon’t have time to watch the skillet, you could line them up in a baking dish, cover with sauce and bake in the oven at 350 degrees until heated through.


8 lasagna noodles
1 Tbsp. olive oil
2 lg. garlic cloves, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Ricotta cheese
1 tsp. salt
1 cup shredded Mozzarella cheese
1 jar (14-oz.) spaghetti sauce
Parsley for garnish

Prepare lasagna noodles according to package directions. Drain and lay flat until ready to use. Heat oil in a skillet over medium heat and sauté garlic 2 minutes.

Combine spinach, Ricotta, salt, garlic and 1/2 the Mozzarella cheese in a bowl. Spread each cooked lasagna noodle with a heaping 1/4 cup of spinach mixture. Roll up firmly and set aside.

Pour the spaghetti sauce into the same skillet. Place lasagna rolls seam-side down in the sauce and bring to boil. Reduce heat to low, cover and simmer 5 minutes. Sprinkle the last of the Mozzarella on top, cover and simmer 5 minutes longer or until rolls are heated through.

Serve on a plate with a side salad. Garnish with fresh parsley.





1 pound ground turkey

1 envelope Lipton onion mix

1 cup water

2 tablespoons mustard

1 large can pork and beans

1 cup ketchup

3 tablespoons lite soy sauce

3 tablespoons brown sugar

2 tablespoons cooking oil


Preheat oven to 400 degrees. Coat large skillet with the cooking oil and brown turkey until done. Add all other ingredients, stirring well.


Pour into a casserole dish and cook until bubble, about 12 minutes.


Note: This recipe freezes well and can be transferred to a crock pot for barbecues or church gatherings.

Freezer Dill Slices



Please share a freezer recipe and link it at Mr. Linky below! Don’t forget to leave me  a comment. You can Check out all previous Freezer Food Friday recipes HERE.  


Freezer Dill Slices


Makes: 4 pints / Preparation time: 15 minutes

Total time: 20 minutes (plus standing and refrigerating time)


This is a good go-to recipe when you’re awash in pickling cucumbers.

Feel free to kick up the dill weed.



2 1/2 pounds pickling cucumbers

3 tablespoons pickling salt

4 garlic cloves, minced

1/3 cup minced dill weed

1 teaspoon dill seeds

1 cup chopped red bell pepper

1 1/2 cups sugar

1 1/2 cups cider vinegar


Gently wash the cucumbers and slice them thin, discarding a slice from both ends of each cucumber. You should have about 8 cups. In a large bowl, toss the cucumber slices with the salt. Let them stand for 2 to 3 hours, then drain them.


In another bowl, stir all of the remaining ingredients together. Pour the mixture over the cucumber slices; stir well.


Refrigerate the mixture for 8 to 10 hours. Pack the cucumber slices and syrup in freezer bags or rigid containers and freeze them. Thaw the pickles in the refrigerator for about 8 hours before serving.


From “The Joy of Pickling” by Linda Ziedrich




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