This week on Sunday Night Live with Ruth Ann, over on my Facebook Page, we prepared 3 freezer meals.
- Orange Chicken
- Sweet & Sour Chicken
- Sweet & Sour Steak
Check out the Live Prep of these meals. I will be adding more photos of the prepared meals as we eat these meals.
I will be doubling all these recipes. This way I will have 2 bags of each meal in my freezer.
You will need the following tools:
- 3 large Freezer Bags (I doubled in the video, so used 6)
- Bag holders (optional)
- Bowls to sit bags in if you do not have holders
- measuring cups
- measuring spoons
Remember: Label your bags with the recipe name, cooking time and what you wish to serve it with.
Orange Chicken
- 3-4 Chicken Breast (cut in chunks)
- 1 Cup BBQ Sauce
- 3/4 Cup Orange Marmalade
- 2 Tbsp Soy Sauce
Instructions:
Place all ingredients in bag and seal, removing as much air as possible. Smoosh around to blend ingredients and freeze.
To Prepare:
SLOW COOKER: Place frozen in slow cooker for 5 1/2 hours on Low. Or Thaw and cook 3 1/2 hours on low.
OVEN: Thaw in fridge and place in casserole dish. Bake at 375 degrees for 35 minutes. Stir part way through.
Serves 4. We serve with rice and a side of veggies.
Sweet & Sour Chicken
- 1 1/2 lbs Chicken Breast (cut in chunks)
- 1 Cup Water
- 1/2 Cup Sugar
- 1/3 Cup Apple Cider Vinegar
- 1/4 Cup Ketchup
- 2 tsp Soy Sauce
- 1 pkg. Snap Peas (approx 2 1/2 cups)
- 1 Red Pepper (cut in chunks)
- 1 Onion (cut in chunks)
- 1/2 Can of Pineapple Chunks
Instructions:
Place all ingredients in bag and seal, removing as much air as possible. Smoosh around to blend ingredients and freeze.
To Prepare:
SLOW COOKER: Place frozen in slow cooker for 6 hours on Low. Or Thaw and cook 4 hours on low.
OVEN: Thaw in fridge and place in casserole dish. Bake at 375 degrees for 35 minutes. Stir part way through.
Serves 4. We serve with rice
Sweet & Sour Steak
- 1 1/2 lbs Beef (any cut will work) chunks
- 1 can Tomatoes, diced
- 1/4 Cup Brown Sugar
- 1/4 Cup Vinegar
- 1 Red Pepper (cut in chunks)
- 1 Red Yellow (cut in chunks)
- 1 Onion (cut in chunks)
- 1 Carrot, sliced thinly
Instructions:
Place all ingredients in bag and seal, removing as much air as possible. Smoosh around to blend ingredients and freeze.
To Prepare:
SLOW COOKER: Place frozen in slow cooker for 6 hours on Low. Or Thaw and cook 4 hours on low.
OVEN: Thaw in fridge and place in casserole dish. Bake at 375 degrees for 35 minutes. Stir part way through.
Serves 4. We serve with mashed potatoes.