Make-Ahead Freezer Meals // Freezer Meals 101

 

Freezer Sweet and Sour Chicken Wings

Sweet and Sour Chicken Wings Recipe

Ingredients:

  • 3 pounds chicken wings
  • 1/4 cup flour
  • 1/2 cup water
  • 1 cup brown sugar
  • 1/4 cup vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon ketchup

Freezing instructions:

  1. Transfer the chicken wings to a large, resealable freezer bag.
  2. Stir together the flour and water in a medium bowl. Add the brown sugar, vinegar, soy sauce, and ketchup to the bowl and mix until well combined.
  3. Pour the sauce mix over the top of the chicken wings.
  4. Seal the bag and squeeze the contents together to coat the wings in the sauce.
  5. Open the bag slightly to remove the excess air, then reseal the bag and place in the freezer until you’re ready to cook the wings.

Serving instructions:

  1. When you’re ready to prepare the chicken wings, remove them from the freezer and allow the wings to thaw in the refrigerator.
  2. To cook the wings in the oven, preheat the oven to 350 degrees. Spread the wings in an even layer in a baking dish and cover the pan with foil. Bake for 45 minutes, then remove the cover and bake an additional 10 minutes.
  3. To cook the wings in the slow cooker, transfer the contents of the bag to the pot of the slow cooker and set to cook on high for 3 to 4 hours or low for 5 to 6 hours.
  4. To cook in the Air Fryer, preheat the air fryer to 400° for 2 minutes. Add wings in a single layer. Cook for 10 minutes. Flip over and cook for another 8 minutes.
Make-Ahead Tuna Casserole
Prep Time
15 mins
Cook Time
30 mins
 
Course: Main Course
Cuisine: American
Keyword: tuna, tuna casserole
Servings: 6
Calories: 651 kcal
Ingredients
  • 2 6 oz. cans flaked tuna drained
  • 1/4 cup onion chopped
  • 2 cups cheddar cheese shredded
  • 2 10 oz. cans cream of mushroom soup
  • 1 cup frozen peas
  • 1/2 cup red pepper chopped
  • 1 tsp. pepper
For cooking day:
  • 1 package of egg noodles
Instructions
Assembly instructions:
  1. Mix everything together in a large bowl.

  2. Put the mixture into a large resealable bag.

  3. Remove the excess air and seal. Lay flat and freeze.
Cooking instructions:
  1. Thaw.

  2. Cook egg noodles according to package directions.

  3. Mix the noodles with the contents of the freezer bag.

  4. Put in a casserole dish.

  5. Bake at 425° for 20-30 minutes.


Chicken Asparagus Bake Recipe:

  • 2 1/2 cups rice, cooked
  • 1 cup chicken, cooked and diced
  • 1 cup asparagus, chopped, fresh, or frozen
  • 1/2 can cream of mushroom soup*
  • 1/2 can cream of chicken soup*
  • 1 cup cheddar cheese, shredded
  • salt and pepper
  • optional: 2 slices of cooked bacon, crumbled

Assembly instructions:

  1. Cook the rice according to package directions.
  2. Cook and cube the chicken. Stir them along with the other ingredients together in a large bowl.
  3. Put it into a large resealable bag and seal it. Lay flat and freeze.

Cooking instructions:

  1. Thaw.
  2. Pour into a greased casserole dish. Bake at 375° for 20 minutes.

*Since this recipe calls for 1/2 cans of soup, it’s smarter to double it (or quadruple it) so that you can use the full cans plus have more meals in your freezer.

I know that I’ve marked the bacon as optional, but trust me, you should include it. Everything is better with bacon, right?!

We used to make this without the bacon but had the idea one day to add some cooked bacon to it. As you can imagine, after trying it with bacon, we have never gone back to the old recipe. It not only gives it better flavor, but it also gives it a nice texture crunch as well.




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