Fill Your Freezer!! Freezer Meal Prep! 7 Recipes to Feed Yo' Family!

hello party people today's video is an exciting one because I have made a ton of freezer meals for you well they're for me but I'm giving you some inspiration and some great recipes it's always a good idea to have some freezer meals stocked up you know what I mean so let's just get into it okay little Meredith is sleeping hallelujah so let's go over the game plan I wrote it all down in no particular order we're going to make Tuscan pasta chicken broccoli bacon potato casserole mashed potatoes Hot Pockets bibimbap I don't know how to pronounce that it's a Korean dish it's delicious baked buffalo chicken taquitos Hawaiian sweet roll sliders I have all the recipes that I need printed out right here they look delicious we're gonna start with some homemade hot pockets aka some mini calzone A's calzones because why not so we're gonna start with the dough and I'm just going off this woman's dough recipe and apparently she just trusts that her yeast is alive and well because she does not proof anything she just throws everything in a food processor and lets it go so I guess we're gonna do the same thing and I'm doubling the recipe which is probably not the best idea to do in my KitchenAid oh my is it stayin down there does I not wash this well enough we'll get over it how many cups was that I'm not keeping track am I gonna be able to double this recipe we're gonna go for it I need more flour hold that thought so I keep my flour in my freezer and look what I left inside a measuring cup I've been looking for this guy so 8 cups of flour goes all in it's probably not great that this flour is frozen because the yeast needs a warm place to grow and you know what looking at the recipe doesn't nice also need some kind of sugar to thrive I don't see any sugar in this should I just ask them I'm gonna add some I'm gonna add like a quarter cup sure why not I didn't measure that this is a third cup you guys know I don't follow rules not don't measure things My Kitchen I'm gonna do what I want and everything's gonna work out just fine well good thing I plan to this out I hope I have three tablespoons of yeast in here I'm not sure that I do but we're gonna cross our fingers okay one - uh-oh I think we just made it you people three and a little to spare look at that now I'm gonna add some salt it says like I don't know a teaspoon or something but we're just gonna do that and let it rip okay now six tablespoons of olive oil oh it's gonna be fine one two three four five all right and then we need some warm water all right we're gonna try to do things correctly here and get our dough hook so we don't mess anything else up you drizzle in three cups remember I'm doubling it so one and a half of warm water not too hot you don't want to kill the yeast not too cold so what I like to call Goldilocks style okay do you think we're gonna overflow it's possible more water I think we'll be okay there it goes yeah I don't know stay in the bowl Oh Lord okay sounds kind of swatching I'm just gonna let that go and cross our fingers very good I mean at this point is that even doing anything ooh actually that feels nice all right hold on let me mix a little longer really get those glutens going all right I'm gonna lift this up and just oil the bowl and then we're gonna let it double in size oil is my plant then cook anyone remember him okay let that double oh my gosh I can't get the pole off it's stuck I might need some oh I don't have the muscles for this oh my gosh this has never happened before this is quite ridiculous oh I don't need no Maine I could have sworn on my life that I had some pasta sauce but I can't find it anywhere so we're gonna whip up some of our own with just some what is this tomato sauce some garlic and Italian seasoning boom we can do it all so it's been a while so this is nice and plump oh it tastes so good when it's homemade it's not really homey but that's okay just a little bit of garlic that might be too crunchy we're gonna detract some of that nice garlic powder to this there we are just give it some of that classic Italian flavor just like your nonny made it there we go a little more sure why not I'm salt and pepper you work with what you have people and guess what this better than store-bought moving on we've got this really nice dough here and you just punch it in like that oh when I was a kid dough was like my favorite thing on planet earth okay my dad made calzones all the time homemade and I would like cuz I would beg to play with some of the dough he was a good dad so he let me I don't let my kids [Laughter] I'm not that bad of a mom the recipe says to just take a handful of it all right what does it actually say yep that's what it says take handfuls of the dough let me hold on you know I have a rolling pin somewhere just don't know where this is a nice dough okay I don't know how big we're gonna make these that seems good right there why not we'll start with this we want to make dinner sized portions I don't make like two huge ones I don't care I'm just gonna make mini ones I feel like this would be a good after-school snack and you can fill them with whatever you want but I'm just gonna start with some not enough sauce I don't know I don't need Hot Pockets what's in a hot pocket really anything right I'm just gonna start out with some cheese and some good old pepperoni we're keeping it classic here how much pepperoni I like a lot of pepperoni I'll tell you that fake me yes please pile up that on right on top oh I put it right in the middle why didn't you guys tell me Kim you're making a calzone that's okay I'll just shove it over right there boo these would be fun to make with the kids stumping out of bed and I still got you in my head from all those pretty words you said it's like I'm wasted every time I see your face I'm losing track of time and space I don't know where I am it's like I'm wasted and I won't waste it in a promise I will stand by you forever I can't get you in my mind I will follow you [Music] okay this too is taking quite some time but that's okay I enjoy making things from scratch and could you buy hot pockets from the store and throw them in your freezer I mean of course you can but pretty sure it's cheaper this way and plus your kids can make these with you it's like a good activity you know I've pulled out some ham to put inside of these but I've just been making all of these pepperoni and cheese but you can do like ham and cheddar cheese and I also have some peppers that I want to throw in some for Alex and I but for now I'm just making these and all the kids are like OOP whoopsie I overshot this dough and all the kids are like are we having those for lunch so I'm gonna save a few and just make them right away and then freeze the rest this is probably the smallest one admit it so far talking was distracting okay this recipe made me 20 calzones and Eleanor has a little ball of dough so really could have made 21 and some of them are pretty large some of them I'm in a decent size I just wanted to give you guys an idea of like what I use almost an entire two pound bag yeah two pounds of this and then I was very liberal with the cheese and pepperoni as well so just to give you an idea that's what we used Oh weighted tick I was ready to throw these in some freezer bags and call it a day you bake them before you freeze them so I'm gonna have to find some more pans Oh how are we gonna refrain from eating all of these I don't know I should have quadrupled this recipe here they are cooling off I don't know about you but I would much rather eat this than a hot pocket when they cool I'm gonna shove them in these bags and to reheat them you just wrap them in a paper towel for one-and-a-half minutes in the microwave and then I guess unwrap them and cook them for a minute so there's that next we're gonna move on to the Tuscan pasta Oh 20 minute Tuscan pasta that's what it's called okay I am quadrupling this recipe so here's everything that you're going to need I guess one cup of chicken I shredded this last night for dinner well obviously I shredded way more than I need for dinner cuz I knew I was making something today you need four cups I've got a bit more that's cool Parmesan cheese some pasta any kind you like I have the mini bowties butter garlic lot of cream cheese this recipe is rich and then I'm making myself laugh because I've got some almond milk in the back after all this butter cheese and cheese and then some sun-dried tomatoes and I've had these for a whole while and I know they take a long time to expire so I checked my best by date it's rubbed off so we're just gonna hope for the best here so the first thing you have to do is cook the pasta obviously and this thing takes forever to heat up and I'm wondering if I can fit four boxes in here probably not but again we're gonna cross our fingers and see what it's gonna happen okay look who woke up from her morning nap good morning Meredith it is finally oh it's not it sounds like it's boiling tis not boiling yet they took approximately one diaper change one outfit change and I clipped her nails and toast and the water is still not boiling all right here we go finally a boil trying to protect the baby I'm gonna hope it holds at least three boxes you know I'm gonna hope it holds four is what I'm saying because I don't want to do this place took like seven hours to boil I'm going for it here we go that's a happy pot right there oh yeah this is a disaster waiting to happen is what that is all right back on let's wait for more hours now that I've got third-degree burns from the pasta water over there we are going to start on the sauce and I'm thinking if you want to shortcut this grab some alfredo sauce right like jarred alfredo sauce but you know what I already bought all the ingredients so we're gonna do it old-school look at that it's not a trick can we start that trick on tick tock I grabbed my old reliable pot here doesn't look very nice but it's my favorite so you need four tablespoons of butter melt that crap down you know what the other day my whisk broke can you believe it it just cracked right here I was stirring something I don't know my own strength is the problem I can't get the pole off okay once the butter is melted you're supposed to add four cloves of garlic is that about four maybe probably not since we're doubling this recipe we need about 16 cloves and that's about an entire jar I'm gonna use my eyeballs and say that that's good and uh you know what I really like garlic dough so we're just gonna add some more why not if that a good stir supposed to add some dried basil I don't have that you're supposed to stir this the whole time I don't have four hands I need to go get some seasoning you turn the heat down I can't stand the heat okay here we go I don't have basil seasoning or basil that's the most people call it but I do have Italian seasoning so I'm just gonna throw wait I do have basil like leaves I know wait is that what I'm thinking no faith I do man to late Oh half a tablespoon of dried basil so we need some more of this have a that's pretty good in rather there may be some more there's only a little bit left though so let's just dump the rest all right crank the heat back up did I say we're doubling this recipe you guys no I meant we're quadrupling it so we need four sticks of cream cheese and you know what using fresh garlic would probably be so much better however cutting and peeling and mincing 16 cloves of garlic just seemed like a daunting task to me that I was not ready to undertake my friend do you know what I mean take shortcuts when you can that's what makes cooking so great that's what makes living in the 21st century I don't know my pasta water is boiling over you see it why don't you help me out here huh all right throw that cream cheese in there get that going we're gonna deal with this oh yeah do you see this pasta I can't even reach the ball of the pan you're gonna burn my thumbs burn my thumbs to match my forearm I feel like this is the what's that Nursery Rhyme where the pot of something boils over it's like Stoke anona or something like that strata so I know you know what it's been a while since I read that Nursery Rhyme we're gonna get this going this is looking fantastic I'm gonna check these noodles to make sure they're done well they're hot that's for sure come on everybody's watching alright they're done I'm trying to get all the water out of here but I don't have a strainer large enough so dilemma huh also I don't know if you know this but you're supposed to be stirring this the whole time while the pasta is cooking you're supposed to make the sauce but you know what I just I can't multitask alright here we are back at it well this looks like I did something wrong a little curdled a little chunky I'll tell you what though this smells pretty good I mean how could it not smell good there's butter cream cheese garlic all the delicious things in life and we're about to add some milk oh here we go this could be a dip like a chip dip it smells great forget the jarred sauce do this okay I've never had a jarred sauce smell this delicious and we're not even done with it next up are these crusty old sun-dried tomatoes are you supposed to refrigerate these cuz I did should I smell them first guess it's too late they're already dropping in they smell fine eight ounces times four is eight sixteen twenty-four 30 what let's call me Einstein okay not that spoonfuls equates to anyhow I don't know what I'm doing just dump in some sun-dried tomatoes if you don't like tomatoes I don't know leave this part out I don't care I'm just trying to use my nap I've had him for like five years are they still good mm-hmm I'm just sick of them being in my fridge you know how about a couple more spoonful oh those look good at the bottom hmm I'm just kidding they're all fine they're all good was that enough or should I add more I this is the problem okay I never know when to stop I'm gonna add a little more now we add you guessed it some more dairy okay we need two cups each and buy dairy I mean dairy free almond milk I should have just bought milk but no one drinks it okay so we need 2 4 6 8 cups I think that's this whole entire thing am I wrong I'm pretty sure I'm right don't challenge me I think I'm gonna add a little shy because this is really thin and I don't want my sauce to be this thin all right it says drizzling ah who has time to sit here and do this but you know what if you don't drizzle it in well I don't know what's gonna happen I mean we could find out just dump it all in ooh this sauce is looking good smells good too shoot I could stop right here oh we also need salt and pepper in this let's just dump it little taste test here rat on it does need some salt and pepper so I'm gonna add like that much salt oh and here's the pepper prepare the sneezes just wait for it oh we need more milk laughs we'll say we're gonna be some day the milks all in I'm gonna go for a taste test with a baby noodle oh yeah I just touch the pot my scolding burning fingers it got a little too excited oh my word you people and as if there wasn't enough dairy in here we're gonna add some parm cheese we need 8 ounces so that's about one handful and that equates to who knows how many Ounces but I'm gonna put four of those big handfuls in here that's a that's pretty yep that looks good to me how many Ounces are in this whole thing twenty-four so if I need a oh my gosh that wasn't even close guys I need more than this has is that true eight ounces times four thirty two ounces and this only has twenty four in it Oh Lord Almighty that's just too much cheese for me I can't do it I can't I have to stop that's plenty do you agree like that is you know what I mean that's good enough follow your heart in the kitchen okay things are getting crazy with this strega nona sauce it's falling over as well I'm just gonna start compiling my casseroles oh my gosh this pasta is hot you know what they say I'm breaking the rules here they say not to free a meal that you've never tried before but we're going for it because this recipe had like five stars I don't know how many people is rated by probably like two but we're just gonna trust those two people [Music] okay you know what if you really wanted to you can make eight-year-olds out of this I feel like this is so much pasta I mean unless you have a large family in which case make four don't forget that chicken we have to divvy out and if I'm being honest like one cup of chicken oh this shrimp my shredder didn't do a great job last night I threw it in my KitchenAid and I just threw all this chicken into my instant pot guys my instant pot that's a whole nother story okay it's like a glorified rice maker for me and I used it to cook like frozen chicken it still takes like an hour okay anyway what was I saying one cup of chicken for this whole dish I would say double up on that okay cuz one cup just doesn't seem enough however I only have about five cups you guys saw so I'm just working with what I have I could cook up some more which I might do because that amount of chicken for that much pasta doesn't seem like a great ratio or make them meatless you can do that too good meatless meal for you maybe had some beans oh maybe that's why I'll do add some white beans okay that's exactly what I'm gonna do I don't have white beans right now cannellini beans or any creamy beans would be so good with this but I have pinto beans so we're gonna roll with that and now I'm just gonna divvy up the sauce how can I do this more efficiently here we go get Big Mama in there yeah ways [Music] Oh [Music] so here they all are no measurements needed you just dump some stuff in okay time for a taste test I'll give you my true feelings hmm five out of five stars right there I definitely took longer than 20 minutes though I'll tell you that right now moving on [Music] a little closer now cuz I don't wanna slow this down my heart is speaking out your name I'm wasted on you here we are alrighty then moving on to some Hawaiian sweet roll sliders and you might be thinking Kim this is like two ingredients you can throw this together day of however you people don't understand I don't have the ingredients all the time and these rolls don't stay fresh forever they get moldy really quickly so I'm gonna slap these guys together and this one would be so great for those days where you have unexpected guests over like you know more than a few and you need to throw something in the oven just as a party pleaser this is always a party pleaser I guess I should cut these first but I want to see if they fit they don't well what are we gonna do about it I mean I could make it work we're gonna make it work okay now I have some normal sandwich meat ham and then I also grabbed this pulled pork from Costco because oh my gosh can I tell you we start out with four of these but we have three left because the other night we ate them for dinner because it's such a quick easy delicious dinner when I say it's a crowd-pleaser I'm not kidding around everyone loves it the best thing to do is to have it always on hand in your freezer love those days it's so much better than ordering pizza in my opinion like having something ready to go in your freezer to throw in the oven when you have you know unexpected gifts and can I tell you these are fancy Oh didn't cut this one all the way these are fancy sliders because what I normally do is just throw pulled pork in between them a little bit of sweet baby race and call it a day but this is a little more extensive are you ready for it oh come on can't get this open either come on my balls oh my gosh seriously why do they make these so hard to open come on we can do it we can do it oh I thought I got it oh yeah I did okay oh because this little plastic stuff was still on me and why do I make things hard for myself I don't know all right step one honey mustard I don't know how much it just says spread it on so that's what I'm gonna do mmm oh this is not just honey mustard it's honey mustard dressing and I've used about half the containers so you know what's gonna be good if you're on a diet look away these sweet Hawaiian rolls are not for you we got to put enough on here to make it count right a little bit a little bit more we want to taste it we want to bathe in it next up you throw some cheese on here the recipe calls for Swiss cheese which is pretty typical when you think about you know ham and cheese however my kids don't have a very fancy palate for Swiss cheese so I'm doing good old provolone it's nice and mild it won't offend anyone so trying to keep things simple if you really like cheese I'm sure you could double up but I'm just putting one small layer sweet Hawaiian rolls okay next up we're gonna throw some ham on here make it I like to kind of give it some layer and do that with it but it probably won't last very long I'm just gonna throw it on here the recipe calls for again recipe whatever calls for nine ounces of ham I just don't think that's enough so I mean we're gonna find out I have a pound in my hand plus or minus a couple pieces because I couldn't refrain myself the other day from eating some yeah I think a pound at least on this thing is good no one wants to have a skimpy little sandwich you know that is perfect so this a little reckless you make me breathless and I won't waste it alright this pulled pork was a little gross to distribute but we got through it and then you're supposed to top it with a little bit more cheese if you want to you don't want to don't do it I don't care I'm not eating it you are I need more cheese okay simple enough now we cover them and you know what if you're planning a party this would be great to make ahead am i right cuz no one wants to sit making sandwiches day of the party oh gosh how am I gonna transfer these oh this was an oversight build them in the pan do what I say not what I do alright everybody's watching we made it it was actually fit nicely once they're all filled it's good this is good all right here we are making the sliders we're not done yet though okay hold on we're gonna make a little topping concoction you need two tablespoons of butter some onions that I don't feel like chopping up so I'm just gonna add in some onions seasoning here or I was supposed to be dry yeah dry minced onion okay we got it going on you need a teaspoon of that so we're just gonna dump that in a quarter teaspoon of poppy seeds this is what makes it fancy right here there we go I like poppy seeds we're gonna add a lot shibez melted the butter before I began this process let's do that let's melt it okay and then it calls for some dried mustard I don't have that I'm just gonna add some of that dressing in there why not maybe a little more delicious looks good to me let's see what it tastes like tastes like butter poppy seeds and mustard all right we're just gonna brush this over the tops of all of them and I think it makes such a statement with these poppy seeds on top you know what I mean it says hey I put more thought into these than you think you know what I mean and I really like that about them I do you know what else you can make and fries like meatball sliders oh my word if those aren't delicious I don't know what is everyone loves a good meatball they have gone a little heavy-handed on the peppercorns what are these called poppy seeds all right good to go in a pro se [Music] next up is this little casserole it's called a chicken broccoli bacon and potato bake it that super unique name there but I actually questioned making this so I just made one last night and threw it in the oven just to get a feel of like and do I love it is it gonna be worth it kind of thing and can I tell you it's worth it okay here are the ingredients that you're going to need just some potatoes any potatoes they could be red potatoes I just have these baby potatoes good enough right some bacon I am cutting a step it can things a little easier for myself and I'm gonna use these pre baked bacon crumbles delicious there are a couple tweaks that I plan to make to the recipe so last night I just used bacon but I didn't cook it beforehand because like let's be real who has time for that so I figured today I ran to Costco this morning and got some of that bacon and then the chicken I thought well I put a little bit too much on last night so I'm just gonna cube this chicken and I'm probably gonna double up on the broccoli also the cheese and heavy cream oh my gosh it makes this casserole just taste like a baked potato with all the fixings on top that you really want on a baked potato it is so delicious and then the onions and butter of course it's super simple you just dump it all in the casserole and you're good to go so let's do that I think we're gonna make four do I have everything so like I said this one is super simple and it's pretty interchangeable you can throw in whatever you like in a casserole and be good to go so like if broccoli isn't your thing add what is your thing like green beans or any other vegetable if you will I know some vegetables you have to blanch and we'll get into that in a minute with our next meal that we make right now let's just cut up everything we need to onions and chicken and potatoes oh I should also mention that I'm doubling up on the onions because if I haven't said it enough times I love onions I could eat it like an apple okay you can just call me Shrek always [Music] [Applause] [Music] yeah [Music] you know [Music] I promise that I I will stand by you forever there they are all finished the last one I ran out of heavy whipping cream so the recipe said that I could exchange in half and half I made the mistake of buying fat-free half-and-half so I'm just using what I have because you'll work with what you've got but we have four casseroles and that was so easy just dumping everything in and going it's like the ultimate baked potato you know what I mean without having to do much work oh wait there's one more step which I don't I didn't do you're supposed to cut up some butter and sprinkle it on top two tablespoons for each one and then also save in a separate ziplock bag a cup of cheddar cheese like a cup more I think we're good with what we have I didn't measure this but it's supposed to be two cups on top which I don't think I did and then an additional 1 cup once it's all bubbly and cooked so you do you if you love cheese you add it I'm gonna keep it just how it is cuz it's my kitchen welcome and actually that's what I'm gonna call it the ultimate baked potato you're supposed to thaw it and cook at 350 for one hour it will say I wanted to make this freezer meal last time I made freezer meals but I didn't and a lot of you warned me I did make a meal with potatoes last time and a lot of you said you can't freeze potatoes they're gonna turn black mine didn't so I don't know why it happens to you but from what I've read I think if you freeze potatoes but cover them so like the potatoes are on the bottom and then they're pretty much covered by everything uncooked potatoes that is they won't turn black so that's what we did in this recipe we covered them and I think we're gonna be good to go here they are and you know we forgot because of course we forgot something it's my kitchen we forgot to say things they're supposed to add just garlic salt and pepper so I'm just gonna add on here season so I remember to do that everybody makes mistakes everybody has those days a little Miley Cyrus anyone anyone nobody's perfect you gotta work it again and again until we make it right right all right good enough all righty then next up are these baked buffalo chicken taquitos this seems like a pretty easy recipe I pulled out everything well I think everything I'm gonna need some cream cheese I'm going I think I'm gonna quadruple this recipe I don't know how much chicken I have I pulled out all my chicken from my freezer so we're gonna see how much it cooks down to some wing sauce ranch dressing and cheese this won't be enough but I just put it there as a visual oh and then also what are those things called tortillas and I also pulled some onions out of my fridge because I didn't use them so I'm just gonna cook them with my chicken and I feel like it's gonna taste good right I pulled all this chicken out from my freezer I've got some thighs and some breasts and I feel like it'll be a good combo I don't know how many pounds this is but it fills up the whole bowl so let's get this going in the instant pot can you see the chicken I have laid out here this is all it is I think there's two large breasts in here maybe three or four you know what let's just open it up and throw it in there and I know or at least I've heard that you're not supposed to freeze chicken and then freeze it again but I don't care I've done it before and I live to tell the tale so I figured it's okay you know what I think the way around that rule is if you're cooking it and then refreezing it be after it's cooked I think that's what makes the difference or at least that's what I'm gonna believe so that's what we're gonna do here all right I've got it right to that fill line again pressing my luck oh my gosh water I've made this mistake before the mistake of not adding water and then it says burn and then it's smoking everywhere and that's when your house burns down and then the stories of the instant pot are all over the Internet okay all right how long are we gonna do this I'm gonna say like 45 minutes I never know how long to put something in but I'd rather put it in longer 50 minutes how about that because if you don't put it in long enough and then you have to like cook it more it takes twice as much time to like come to pressure and do all that crap so 50 minutes hopefully everything will be done thanks for reminding me about the onions cuz I totally forgot about them hold on should I add these I feel like I should why not right I love onions adds flavor just wanted to update I nurse the baby and put her down to sleep and it still has not even come to pressure I'll put the time here not instant is it quicker than on the stovetop I don't know probably I definitely would not have been able to put nurse a baby and leave crap on the stove so there's the value there heyo hey I mow the lawn took a shower baby woke up went back to sleep woke up again it's actually 2021 and the chicken is done we're actually on our way to the park so I'm just gonna let this hang out in the instant pot until we get home is that safe I don't know but that's what we're gonna do so we were at the park for a while nothing to vent that's okay I'm gonna take lose everything crispy in here smells good because of the onions so dude if this chicken isn't cooked now we got a problem right houston we have liftoff every I mean the first piece anyway looks pretty good oh my gosh it's like shredding and I don't even have to do anything but yet I will I'm gonna throw it in my KitchenAid well should I maybe not we're gonna see I'm gonna try to pull everything out let me take a piece of this though let me see if it's juicy like everyone raves about oh my god the juiciest chicken you'll ever eat in your life I'm kidding it's like chicken you know what I mean I'll have you know I had to wash this bowl and I wasn't happy about it okay I just made energy balls for the park oh man what are we gonna do this falling apart dude oh my gosh this is amazing maybe I won't have to shred it in here I will say got blisters on my dang fingers from cutting so much the way that I hold the knife and I know one of you was like Oh before you know you're gonna kind of bunch of stuff I literally can't lift anything out of here anyway you told me to put a band-aid on my finger which is great and like you can lead a horse to water but you can't make it drink you know I mean I'm gonna cook all my chicken like this from now on I don't even need to shred it I can just peel it like this it's so cool I bet you it's only like that though because I left it in there for four hours actually I have a ton of broth in here too if you can see that okay I'm not sure I even need to turn my KitchenAid on for this but I will anyway well I think I'm just gonna beat it like this be beat it sometimes my KitchenAid shreds my chicken way too much and yeah this is a surefire way to make sure that doesn't happen oh my gosh it smells so good I might always cook my chicken with onions I'm gonna transfer the chicken it's hot okay oh my god someone and dinner is served everyone looks like tuna all right and I'm taking the same bowl no need to wash it and I'm gonna prep everything else well how many cups of chicken do you think I have three six nine twelve I need three cups for each batch Alex how many cups of chicken do you think are in this bowl wait 20 17 17 Cup this is one cup 17 cups 17 that might be a really good estimate again okay there's one here I'm bad well I need to know because I don't know I'll just quarter the recipe and hope for the best how about that I don't feel like counting at all well waste of my time you're just gonna go with it I will tell you for one batch the recipe calls for 4 ounces of cream cheese obviously I'm quadrupling it credits worst came in at a meal today what do you think it is my credit score why did it come in the mail what is it that Kimber running is that what camera running yeah what's my credit score what's your baby's 7:30 why is yours worse than mine probably you know why because you have more credit cards out than me not we're not in debt we're not in debt what's the highest credit score I thought the highest was eight eight 5839 is the highest I'm basically an A+ student always so can you open that my blisters it's 1/3 cup of ranch dressing but I'm used I didn't really measure I just went over the one cup measuring you know what I mean it doesn't have to be exact I will also say I like to use craft ranch dressing hashtag not spawns because when I had my morning sickness is like hg really severe whatever it's like the only thing I wanted to eat was ranch and like cucumbers and every other brand of ranch I tried to save a few pennies it's not worth it I'm gonna tell you that right now okay now you need 1/4 cup of Frank's red hot sauce or any wing sauce that you like oh my gosh I love this dog I really like this stuff I like the smell of it I would like to maybe drink it oh this is another thing that I have craved every pregnancy that's so weird I'm not pregnant by the way but I do like myself some Frank's Red Hot Sauce all right what's next wait did I measure that I used I used a whole jar did I measure that or did I just dump it all in hmm all right well what's done is done okay before you add the cheese you mix this together until it's smooth I'm not gonna use my hands I'm gonna use my KitchenAid once this is all smooth he's not really smooth is still kind of chunky we're gonna move on with our day you are to add 6 cups of shredded cheese and I just took 6 handfuls because who has time to measure so I'm just gonna dump that in and I'm thinking that I'm going to be needing my Jane Morel bowl which I'm excited because I've been waiting to use it and I think it's that time especially since I have to add like 12 cups of chicken Wentworth wants to say hi okay I realized I told you you needed 6 cups of cheese and I also told you I was giving you the measurements for one batch just don't listen to me ok at this point oh is that burning hot sorry when or just burned his mouth on the hot sauce oh I'll have all the recipes linked below you guys know that so just there it is Big Bertha they cool my favorite thing about meal prepping I should have been funny and used the bowl for like something real small okay moment of truth how much chicken do you think is in here tell me below we're gonna guess I mean how accurate is my measuring really one how many cups do we need three cups so three six nine twelve Einstein over here two three gosh this is hot four oh my gosh it's so hot by using utensil okay six mm-hmm there's got to be a better way to do this seven I am a barbarian what are we at 8 9 10 11 12 perfect see this is why there's no need to measure anything it all just works out now we have to stir the bad boy is whatcha gonna do did you guys see the new bad boy movie did anyone this better be delicious cuz I'm making a crapload of it alright I just had some I'm here to tell you 5 out of 5 stars 10 out of 10 would recommend it is a little on the spicy side so I don't know if your kids are gonna like that also if it's wrapped up in a tortilla it might knock down the spice a little bit okay time to wrap them up yeah ways I feel like a lunch lady this is so cool like I know how you like it stress papi [Music] [Applause] [Music] they are a couple things I have to say about this it's essentially whoops just like a chicken dip am I wrong about that so I I have a little left over but I feel like Alex will just eat that with a chip or a spoon a second thing I want to say is this a glimpse into my future if we keep having kids like just one meal we're not there quite yet we only have four kids okay I'm gonna throw them into a casserole oh and these this these are essentially like enchiladas am i right just with different kind of filling we did enchiladas last freezer meal and they were a hit the recipe says to cook them first but I am going to cook one dish for dinner I'm sure you can just cover that crap with cheese more cheese if you wanted to but I just like it not like toasty plain and then I'm gonna freeze the rest so we'll see how many casserole dishes it it fills up and yet a couple more things to say can I just say I've been like eating this by the finger fall it is so good so this is going to be dinner tonight I'm just making six cuz that's all that will fit in there but I have eight in three of them and seven in the other the recipe says to use a fajita size tortillas obviously I didn't do that so this made 36 normal size and I you guys saw I stuff done pretty well and I'm thinking I'm gonna you make more of the sauce whatever wing sauce I have left I'll find some hot sauce in the fridge maybe even salsa over this mixed with cream cheese or something and that will be like a good topping or even just like ranch dressing or something I don't know guys possibilities are endless I can't wait to eat these they're gonna be each we're moving on down to Funkytown and we're gonna make some you know what it's called be BIM BAP beat up a scooby-doo back taste so good a rose by any other name my friends and I don't know how many of these were making so I have about seven pounds not about I have seven pounds of sausage if I have some leftover oh wait I need to save some of this sausage for breakfast freezer meals which are also coming soon how much should I save and how much should I cook I don't know the answer to that yet I was going to use sausage to make dinner tonight too so I guess I'm gonna have to figure things out I mean I could always go to the store buy more you know what I mean I'm talking like it's a problem it's not how many pounds is that one two three we'll do four will do we'll do four pounds will that be enough though I don't know let's do five just in case I didn't even turn it on I think when you put sausage or bacon when you cook it you're supposed to put it in a cold pan is that right if some reason some science behind it it extracts more fat that way and I like fat okay that means flavor to me so maybe subconsciously I meant to keep my stovetop off so what I'm gonna tell myself okay cuz I'm forgetful and that's what I do I make excuses oh yeah this is gonna be fun to cook how long do you think this is gonna take 20 minutes well we'll just let that go okay over here with our instant pot we're gonna make as much jasmine rice as possible so I don't even know how much is in this bag oh goodness hold on I need three hands a really big measuring cup put it down be safe do I even explain what this meal is it's a it's basically like a stir-fry so we have four cups of rice how many cups will this hold let's do eight and test our luck eight cups of rice can I do more than that now that it's in there and I have yet to figure out the ratio when it comes to rice in the instant pot so I mean I know it's supposed to be like one and a quarter cups of water to one cup of rice but I don't like that if my rice is always hard so I have three and a half more cups in here and that my friends is the max line so good thing we stopped there I can never get this thing over now we're going also this thing always falls off all right let's go let's see how instant this pot is right now it's 5:14 and it just started coming to pressure coming back over here I'm just gonna cut up all my veggies and I'm doing zucchini and carrots and I read that before you freeze zucchini are supposed to blanch it yeah I'm not gonna do that I just don't feel like that make my own roof is a winding I know what you're thinking Kim why are you putting yourself through this I should have bought shredded carrots but I didn't I didn't I could go running buy some but I won't just gonna waste my time cut them like this hope I don't cut my finger off surely there's a better way to do this you know what's funny is I bought the baby carrots to try to save myself some time instead of peeling big carrots so I really I'm really kicking myself right now so learn from my mistake and plan a little better I've given up on quartering them and I'm just having them because who has time for that the sausage is done cooking I think it's done it should be done it is 5:27 if you're keeping tabs I don't know why you would at this point you add some garlic to the mixture I don't know how much how about that much sure why not and then I have some cocoa aminos you can use soy sauce if you would like and you add that to it not too much but you know enough for that flavor mmm alright let that cook everyone seems to be happy mmm can you just eat that by the spoonful okay we're gonna put that aside finish chopping the den carrots I'm nearing the end of my carrots here and I gotta tell you a couple things one I'm getting lazy and my knife slipped and they always say the most dangerous thing you can have in the kitchen is a dull knife but I tell you what my friend I just saved my finger having a dull knife okay otherwise my knight would be going in a completely different direction I'd be headed to the ER right now with my fingertip missing okay another thing is it is now midnight and all of my carrots are cut it's not actually midnight feels like it and my carrot - zucchini ratio is a bit off so am I gonna have to cut some more carrots it actually didn't really take me that long or not use as much zucchini and I just don't know the solution to that but when you know it it's six o'clock it's six o'clock people can you see this they're six o'clock and the rice is done so how long did that take I don't remember you do the math and let me know we're about to eat dinner I will resume this meal in just a little bit my kitchen is a disaster many hours have passed there's nothing to Venice oh my look at that glory gory nice fragrant rice oh my gosh I could just dig in with a spoon okay and I have made these executive decision to go ahead and cook all the vegetables so since essentially will just be reheating and not really cooking the freezer meals so um yeah all I have left to do is now assemble all of them i fizzle one no telling where it goes driving through days and nights won't stop for traffic light now the last little step here is to make a little sauce I'm not gonna go crazy I just have some sesame oil I'm just gonna add I don't know a bunch of it probably like half a cup for four of them and then some more cocoa aminos what we gonna add the rest of that and then supplement with some soy sauce because I don't really have that much and then a little bit of brown sugar I don't know really big spoonful an eighth of a cup maybe a quarter cup and mix that together and then I'm just gonna disperse it between all four my battery is gonna die so if you don't see me do it just trust me okay if you don't brown sugar use white sugar I don't care [Music] yeah we're gonna make some mashed potatoes here yeah so it's gonna take us about 17 years to peel these potatoes right hey but it's gonna be worth it you can do it it's never as bad as it seems before I start I have to watch all this now the potatoes are washed and now they're all cut into perfectly squared cubes since I have so many I'm filling up this pot of water with about a quarter of them if I'm being honest maybe a third and then I'm gonna hopefully fit the rest in my instant pot however tonight for dinner I'm making a pot roast so it's been in here for a while I have to wait for this to finish cooking before I throw the potatoes in and I might even do that after dinner I don't know I haven't decided but this is probably my favorite way to freeze things when I'm making it anyway for dinner but I just go ahead and make like five times as much and actually freezer mashed potatoes is probably my favorite freezer side if you will because it's not a whole meal but we eat them so often just making them all at once I feel like it's such a time-saver and I can just grab them from the freezer like 20 minutes before I need them and then what I do is I just throw them into a pot with a little bit of milk chicken stock water whatever you have whatever you want to put in and then bring it to it's like it just heats up it's amazing and it doesn't take long at all so at war you can do it in the microwave you know really whatever you want okay let these potatoes sit until after dinner as you can see there's a ton of them I made them all in the stove top which was tedious and time-consuming but you got to do what you got to do right I was making a pot roast so I don't really have measurements but what I typically do with mashed potatoes is add a bunch of butter we'll do five sticks there and then I just add a bunch of cream cheese and that's everything I had left in my fridge so it's a couple of half sticks left over from some breakfast and then a full stick at or two full set I think it's around 3 8 ounce sticks so I'm just gonna mash this all together and then add what milk I have in the fridge I'll link the Pioneer Woman recipe below but it's delicious it actually calls for some half-and-half which I probably have about this much left in the container and it calls for a heavy cream I don't have any of that left and then I'm just gonna throw in some almond milk original not vanilla okay and I know you're thinking Kim why are you using the freakishly small whisk well one it only looks small next to this ginormous bowl and two I broke my other whisk I think I told you it was a sad sad day and I don't have anything else I don't have a potato masher I don't want one I don't have room in my house for anymore utensils my kitchen is busting at the seams I recently had to declutter this and even when I have all the clean utensils in there it's busting away so I might just go in here with my hands I'm just kidding it's a little too hot for that all right slowly but surely we'll get there am i right we've got it all mushed up I guess I could have used my ricer I don't have a hand mixer either I should mention that I usually use my use my KitchenAid my fingers hurt I will say that I think we got potatoes on them swear I did not mix them with my hands I'm adding the half-and-half I don't know how much that is maybe a cup and I'm adding all the milk I have left that was noon barely a cup it's gonna mix that in and if I need more I'll add some Oh not rocket science we are just making some mashed potatoes oh my gosh salt and pepper too I've made the mistake of forgetting that out before forgetting that out yeah that's what I said leaving that out said enough pepper and then a little bit salt ascus and here we are as what we've got left with and it is a little on the thicker side I mean you make them how you want but also remember when you go to reheat them you're going to be adding a little bit more liquid into it so I think we're gonna call it a day mostly because my fingers really hurt and I don't want to have to pull Landscaping duty so I'm going to throw this into a ziploc bag what you can do is take a cookie scoop like this or whatever they call this oh my gosh is mine broken I bought it from Target like 10 bucks this thing better not be broken are you kidding me right now well don't buy this brand oxo it's no good I've only had it for like four months have I had it for longer than that probably but not too much longer anyway you could use one of those and place them on a parchment lined cookie sheet or just a cookie sheet you don't have to line it with anything throw it into the freezer with as little domes let it set for a couple of hours and then throw it in ziplock bags I did that it with my last freezer mail worked out perfectly but then I also found out throwing them in a ziploc bag just as good also don't forget to label the bags you'll think oh well I'll know exactly what's in my bag trust me you'll forget thank you guys so much for watching I hope you enjoyed all of the recipes and ideas and if nothing else I hope you enjoyed hanging out with me and if you did please subscribe stick around put some happy in your day and I'll see you next time bye

Channel: THE WADS

Views: 683,573

Rating: 4.882627 out of 5

Keywords: freezer meals, baby prep, postpartum prep, freezer meal prep, fill your freezer, easy freezer meals, new mom freezer meals, healthy postpartum freezer meals, postpartum freezer meals, the wads, thewads, postpartum food prep, food prep, freezer meals recipes, freezer meals before baby, busy mom meal prep, dinner freezer meals, breakfast freezer meals, dinner recipes, dinner ideas, freezer meals for beginners, freezer meals for new moms, large family meal prep

Id: ShGKvE4yfyE

Length: 58min 30sec (3510 seconds)

Published: Sat Mar 14 2020