Freezer Food Friday: Peanut Butter Waffles

Doesn’t that sound so incredibly delicious?!?

I was in the check-out line and they had one of those little recipe books that I normally pick up, thumb through and put back down.  Only this time, it was all freezer friendly recipes!  Perfect for me!  So of course I bought it.  I haven’t made any of the recipes in this book yet (I’ve made some variations, but nothing specifically yet).  But waffles with peanut butter are on my to do list for sure!

Peanut Butter Waffles


  • 1 1/4 cup flour
  • 3 tbs sugar (I sub Splenda)
  • 1 tbs baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp cinnamon (I will omit this…cinn. makes me gag)
  • 2 eggs, separated
  • 1 1/4 cups milk (I will use soy milk)
  • 1/3 cup peanut butter
  • 3 tbs butter, melted


  1. Combine flour, sugar, baking powder, baking soda and cinnamon (if you use it).  In a separate bowl, whisk the egg yolks, milk, peanut butter and butter.  Add the wet ingredients to the dry ingredients and stir until just moistened.
  2. In another bowl, beat the egg whites until stiff peaks form and fold into the batter.
  3. Bake in a preheated waffle iron until done and serve with your favorite jelly…I know my kids will want grape!

To Freeze:

**Let the remaining waffles cool completely on a cookie sheet and place in freezer until frozen.  Then transfer to a resealable bag and toast when you need it!

***According to the nutritional information, 2 waffles contain 38 carbs…I could eat ONE waffle along with something else and this alternative for breakfast for me***

Disclaimer:  This recipe, with my own adaptations, was taken from the Taste of Home 78 Easy Family Recipes Fall Freezer Meals.

Protein-Packed Almond Pork Tenderloin Recipe

I don’t know about you, but I am always looking for something different to make for dinner. This protein packed almond pork tenderloin is a perfect dinner recipe. Both of my kids and my husband love almonds and this looks easy enough to make.

Chef Jack, Lead Chef

Protein-Packed Almond Pork Tenderloin


  • 1 1/2lb Pork, tenderloin, lean, raw
  • 1/2 cup cooking sherry
  • 2 TBSP low sodium soy sauce
  • 1/2 tsp black pepper, ground
  • 2 medium garlic cloves, crushed
  • 1/2 cup ground almonds
  • 1 tsp olive oil
  • 1 cup fresh chopped onion
  • 1 fresh carrot, peeled and diced
  • 1 medium celery stalk, chopped


  1. In a small bowl, stir together sherry, soy sauce, pepper, and garlic; pour over pork in a sealing bag.
  2. Seal bag; marinate in refrigerator for 1 hour.
  3. Remove pork from marinade, reserving marinade; pat dry.
  4. Coat pork with almonds.
  5. Heat oil in large skillet over medium heat.
  6. Brown pork on all sides, for about 5 minutes, turning carefully.
  7. Reduce heat to low, add reserved marinade, onion, carrot, and celery; cover and simmer for 10-12 minutes and serve.

Nutritional information:

Serves 6

Amount per serving:

Calories – 236
Fat – 8.7g
Protein – 29.4g
Carbs – 7.6g
Fiber – 1.9g
Sodium – 262mg
Recipe by Chef Jack, Lead Chef BistroMD

Freezer Food Friday: Leah’s Ultimate Oatmeal Cookies!

Now let me tell you, the original shell of this recipe comes from the back of the oatmeal box, but I changed things up a bit because I don’t like cinnamon.  It makes me gag.  So one day I was looking in the cupboard to see what I could possibly add instead of cinnamon (cause you know, just plain omitting it was too easy) and I decided to try cocoa powder.  It was AMAZING!  These oatmeal cookies are literally to die for!  My husband’s grammy is ALWAYS asking me when I’m going to make her some more (which I totally have to do…sheesh what a bad granddaughter in-law I am)!

Leah’s Ultimate Oatmeal Cookies


  • 1 cup butter or margarine softened**
  • 1 cup brown sugar firmly packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1tsp Vanilla Extract
  • 2tsp cocoa
  • 1 1/2 cup flour
  • 1tsp baking soda
  • 1/2tsp salt
  • 3 cups oats, uncooked


  1. Preheat oven to 35o degrees
  2. In a large bowl, beat together butter and sugars until creamy.
  3. Add eggs and vanilla and beat well
  4. Add all dry ingredients (except oats) and mix well.
  5. Add in the oats and mix until they are mixed through.
  6. Bake for 8-10 minutes (usually do 9 minutes).  Let them cool on the pan for one minute before removing.

**sometimes I’ve used Crisco instead of butter or margarine.

You’re probably thinking “oatmeal cookies…great…but how is this a Freezer Friday post?”  It’s simple!  Once the oatmeal cookies cool completely, I immediately put them in a freezer zip lock back and I put them in the freezer.  Not only are they out of site (not necessarily out of mind) so they last in my house longer, but they taste amazing when you grab a frozen one out of the freezer and pop it in the microwave for 15 seconds.  Mmmm just like fresh out of the oven cookies!!


Freezer Food Friday: Stuffed Bell Peppers

I’ve never…or at least I thought I never…liked red and green peppers until I had stuffed bell peppers.  Super delicious and bell peppers are so good for you.  Below is a recipe that was given to me that I changed around to suit my needs better.  The original recipe calls for ground beef…I use ground turkey.

*This post may contain affiliate links*

Stuffed Bell Peppers

stuffed bell peppers

Image via Pexels


  • 6 large red and green bell peppers, rinsed (be picky…pick the best ones that stand up nicely)
  • 1lb extra lean ground turkey (season with salt and pepper)
  • 1 to 2 cloves of garlic, minced (I just use dried minced garlic)
  • 1/2 cup rice
  • 1/2 cup diced tomato (I use fresh tomatoes…Roma tomatoes work best)
  • 1tsp Worcestershire sauce
  • 1tsp dried basil
  • 1/3 cup Parmesan cheese
  • 1 egg, beaten

Pro Tip…get this stuffed pepper pan. It make cooking stuffed peppers WAY easier and less mess!

Norpro 1072 Nonstick Stuffed Veggie Baking PanNorpro 1072 Nonstick Stuffed Veggie Baking Pan


  1. Cut the tops off the peppers and remove the seeds.
  2. Combine the remaining ingredients and mix well.
  3. Stuff each pepper with the raw mixture and place on wax paper in the freezer for 20-30 mins to “Flash” freeze.
  4. Once flash frozen, place the peppers in freezer bags, mark the date and freeze them.
  5. When you go to make the peppers, preheat the oven to 375 degrees and put enough tomato sauce on the bottom of a baking dish to cover the whole dish (unless you pick up the nifty pan I posted above…it’s way easier with that pan).  Set your peppers in the baking dish, drizzle tomato sauce over each pepper and bake for about 30-35 mins (or until a meat therm. says 170 degrees).
 It’s that simple! Such a filling, and delicious meal! I always make enough so I have leftovers!

Doesn’t this sound good? What’s your favorite, comfort food meal to make for your family?

Freezer Food Friday: Sweet Corn

One of the things I like most about summer is corn on the cob.  I think we’ve had corn on the cob every week this summer, probably even multiple times.  My favorite way to make it is on the BBQ.  I wash the corn to remove any extra silks that hung around, then I dry it and cover it with a little butter and seasonings…wrap it in foil and on the grill it goes!  20 minutes later we have absolutely delicious corn that just falls off the cob!

This week for Freezer Food Friday, I want to give you my recipe for enjoying summers sweet corn all year long.  I know some people think that once you cook corn on the cob, if it doesn’t get eaten, then it needs to go in the garbage…I used to be one of those people.  But it’s so not true!  Read below and freeze some sweet corn today!

Sweet Corn


  • 4 cups of corn on the cob, husk and silks removed
  • 1/2 cup water
  • 1tsp salt
  • 1tsp sugar


  1. Cut the corn from the cob and place in a large pot.
  2. Place all other ingredients in the pot and cook, stirring lightly, until cooked through.
  3. Cool in the pot and then place in freezer bags.
  4. Once in freezer bags, place those bags in ice cold water to completely cool (this is key…you don’t want freezer burn on your corn!)
  5. Freeze!  Be sure to label with the date so you know how long it sits in your freezer.
**Freeze in portions large enough for your family.  But also freeze some in 1 cup sizes as well…these can be used in other recipes…like enchiladas!**