Cooking With Ruth Ann – 3 Freezer Meals Jan 21/18

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.

 

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