Last updated on April 4th, 2022
When the holiday season is in full swing, it’s often difficult to find time to cook and enjoy a nice meal. This article offers some simple solutions to help you cut down on the amount of time spent prepping and cooking while still providing healthy snacks for your guests. So skip the expensive restaurant and get started with these easy appetizers!
Here are some recipes that are easy to make days in advance so you can enjoy the party instead of being stuck in the kitchen.
- 1 package of flour tortillas (you’ll need 6-8 tortillas)
- 8 oz. cream cheese, softened to room temperature
- 1/3 cup sour cream
- 1/4 cup salsa
- 1/8 cup chopped green onions
- 1/2 – 1 jalapeno, seeded and finely chopped
1. Mix together the block of softened cream cheese, 1/2 cup of sour cream, and the salsa. Finely chop a jalapeño. If you like things spicy, leave the seeds in, and if not, take them out. Stir in the jalapenos and chopped green onions.
2. Spread the cream cheese mixture onto burrito-sized flour tortillas and roll them up tightly. This makes 6-8 rolls depending on how much of the cream cheese mixture you spread on each one.
3. If you are going to be freezing them, wrap the rolls in plastic wrap and put them into a large resealable bag. Remove the air, seal, and freeze.
4. If you are not freezing them, wrap the rolls in plastic wrap and put them in the fridge to make them easier to slice. You can keep them in the fridge for up to a few days before slicing, so they are a great make-ahead.
5. On the day that you are serving the Santa Fe Spirals, take out as many rolls as needed. Thaw them slightly (they are easier to cut when chilled) and slice the rolls into one-inch-thick spirals. Serve with salsa for dipping.
- 3 lbs. chicken wings
- 1/4 cup lemon juice
- 1 clove garlic minced
- 1 tsp. lemon-pepper seasoning
- 1/4 tsp. Italian seasoning
- 1/8-1/4 tsp. cayenne pepper
- Place 3 lbs. chicken wings in a large resealable freezer bag. Add the other ingredients. Give it a smush. (technical terms from squishing things around to mix them!)
- Remove the excess air, seal, and freeze.
Slow cooker cooking instructions:
- Thaw. Cook in the slow cooker for 3-4 hours on high or 5-6 hours on low.
Oven cooking instructions:
- Thaw. Bake in preheated 350° oven, covered for 45 minutes. Uncover and cook another 10 minutes.
- 3 lbs. chicken wings
- 1/4 cup flour
- 1/2 cup water
- 1 cup brown sugar
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1 Tbsp. ketchup
- Place 3 lbs. of chicken wings in a large resealable bag.
- Combine flour and water in a bowl. Mix in the remaining ingredients and pour over the chicken wings in the bag.
- Remove excess air, seal, and freeze.
- Cook in the slow cooker for 3-4 hours on high or 5-6 hours on low.
- Thaw. Bake in 350° oven, covered for 45 minutes. Uncover and cook another 10 minutes.
Make-Ahead Buffalo Chicken Dip
- 4 boneless skinless chicken breasts, cooked and chopped
- 1x 250 g (8oz.) pkg of cream cheese
- 1x 475 mL bottle ranch dressing
- 3-4 stalks celery, chopped (opt: 1-2 cans water chestnuts, chopped)
- 3/4 c. Frank’s Red Hot Sauce
- 1 c. grated cheddar
- Melt cream cheese & mix with a bottle of ranch and hot sauce. Mix until mostly smooth.
- Stir in celery, chicken, and cheddar cheese.
- Place into a large resealable freezer bag, lay flat, and freeze.
- To cook. Thaw. Bake at 350° for 30 minutes until hot and bubbly or in the slow cooker on low for 2-3 hours.
Serve with cubed bread or crackers.
- 10 oz. chopped frozen spinach, thawed and drained
- 2 cups sour cream
- 8 oz. cream cheese
- 1 cup mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 398mL (14 oz.) can artichoke hearts, drained and chopped
- 2 cloves garlic, minced
- 1 tsp. chili pepper flakes (optional)
- salt, pepper
- Thaw and drain frozen spinach.
- In a bowl, combine all ingredients together.
- Place in large resealable freezer bags.
- Remove excess air, lay flat and freeze.
This recipe makes 2 large resealable freezer bags depending on how much you want in each. You can also double the recipe and put it into 4 bags.
On the day you want to serve the spinach dip, take a bag out of the freezer and thaw it. Spoon into an oven-safe dish and bake in 350° oven for 40 minutes or you can put it in a crockpot on low for 2 hours.
I like to stir in chopped purple onions to this spinach artichoke dip on the day of serving to add some crunch and delicious flavor.
Serve warm with crackers, pita wedges, or your favorite tortilla chips.