New Freezer Meal Prep! Fill Your Freezer! Freezer Dinner Ideas for You To Make! Cook With Me!

[Music] [Applause] so [Music] hello pretty people i am so happy that you're here today because i've been planning this video for far too long months and months and years and probably decades we're finally in the kitchen we're finally getting it done freezer meals everyone loves a good freezer meal it's so nice to have when you're having a busy day you just want to pull something out you're like oh my gosh what are we having for dinner we don't know a freezer meal is a great option for that we're all busy we've all got stuff going on so i have curated what i believe to be the perfect list of new freezer meal recipes i'm actually not sure we're gonna get to all of them today and looking at it it doesn't seem like a lot but it's a lot especially if you have a small freezer uh breakfast bagels what does this one say look i even got fancy and i put a post-it note on here but it just says freezer mills uh thanks kim you're so organized okay so we have breakfast quesadillas yes i know it's pronounced quesadilla i just joke around a lot here it's fine we can call those brecadillas we call pizza dillas over here when you fill up a quesadilla with like pizza stuff okay anyway so we've got riccadillas breakfast bagels chicken tacos pizza rolls but they're going to be amazing just wait for it madras lentils can't wait for that chicken and veggie freezer packs cannot wait for that one of my favorite go-to's cauliflower sausage kale soup oh my gosh and bobby's goulash i just realized i should have like rewrote this to make it look legible and i also realized for the breakfast bagels i should have gotten canadian bacon i did not buy that so you know what we're going to work with what we have which is what we always do i did print out some of the recipes here it's like who am i even though i think some of these are like dinner recipes so we'll just get over that as always i take a recipe as inspiration and i kind of just fill in the gaps and do whatever i want because it's my kitchen and i'm the one eating the food and i inspire you to do the same in your kitchen so what's first i think we're going to get everything to make this sausage kale soup mostly because my kale is starting to look a little sad it looked a lot happier uh day one you know what i don't even know what i need oh i forgot to talk about my bacon i have meat flowing out in the sink over here hopefully it works well i guess we'll just cut the bacon while it's frozen it's easier to cut when it's frozen anyway or at least that's what i'm telling myself here's everything that you're going to need it seems like a pretty simple recipe kind of reminiscent of the potato soup that i recently made in a what's for dinner video uh instead of potatoes though it's cauliflower so i guess i'll just grab the largest pot i own and get to it actually first let's get our miso sauce ready but before that i feel like we need to get a little festive with an apron should i put on my christmas apron are we there yet are we at that level you ready for it i'm not i've got a thanksgiving apron which seems more appropriate but um no you know what let's get jolly with it i'm going to chop up some onions but first i just want to ask does it bother anyone else when you get cans and they don't stack on top of each other why why in one of my past freezer meal videos i'm oh this seems a little soft oh it smells so good though oh my gosh it smells so good anyway in one of my past freezer meal videos i made a like chicken gnk soup or spinach gnk soup oh my gosh it was heavenly and i have to tell you i loved having that as a freezer meal option one soup is really like quick to thaw out and two especially while it's like you know colder weather season even though i live in florida and cold weather doesn't really exist here it's nice to just have something comfortable like a soup ready to eat so i'm excited about this one and i will also mention i'm breaking the rules which is basically what i always do but i'm making something for my freezer meal in bulk that i've never had before and typically when you make freezer meals you want to make what you know that you like so that way you eat through it but i love soup i love kale i love cauliflower what's not to love about this dish i'm just gonna cut up three onions the recipe calls for i think just one and i'm probably going to double the recipe mostly i would triple it or quadruple it but i feel like my pot is then going to be big enough so that's what we're doing so i'm going to chop up my onions i'm probably going to like de-stem my kale and then cut the florets the cauliflower florets into smaller pieces and then we'll get cooking in my awesome professional cooking show [Music] why does cauliflower smell like feet when we're finished cooking this soup we will be putting it like in a blender to make it smooth or if you have an immersion blender to be real i don't have either one of those that is fully functioning so i'm just going to use a potato masher what i'm getting that is you don't have to cut the cauliflower you need six cups of it by the way i don't know how many how much this is but i'm gonna use all that i have i have two large bags of it i would say six cups would be like two heads of cauliflower this is 32 ounces if you're wondering anyway i'm just cutting it up into smaller pieces because i feel like you know it'll cook a little faster that way and wow would you look at that it's exactly 12 cups it's amazing how that works all right we're not even one recipe in and i've already made a mess of my entire kitchen uh i wanted to show you how to devein a kale here i use a dinosaur claw t-rex if that's what you want to do and i just take it and i pull it like so perfectly de-stemmed okay i'm just kidding oh that was a mistake when that happens you just improvise let's get a good piece here okay come on everybody's watching you take it oh really again all right somebody call the food network i tell you i'm a professional oh my gosh you know what i forgot to do wash this wash your kale it's so dirty ugh i've made the mistake before i thought i felt the grainy sand granules on my cutting board but it was probably just the cauliflower we're gonna wash it anyway it's for the best okay so fresh and so clean if you have your salad spinner whip it out i don't have one so i don't care about it okay plus it's going in a soup doesn't have to be dry you're not adding dressing i am doing a great job showing you how to devein a kale rachel ray i'm her proto-j that's good enough maybe your kale has to be fresh there it is a still got it you just pull it down you pull it down you know kale gets a pretty bad rep but as far as soups go i've had it in like supa toscana recently oh my blow my socks off how have i never had that soup my entire life it was delicious and i love that how the kale holds its shape and just doesn't just turn to mush in a soup you know what i mean because it's more [Music] firm [Music] yeah i got me baby [Music] all right i'm just gonna give it a rough chop here because the very last thing you need in your life is to be eating soup and having kale hanging out the side of your mouth that's what i go to bed worrying about oh how much kale do you actually need that's something i don't know four cups so eight cups look at that exactly eight cups it's amazing well look at me i went oh it's frozen oh man well it is a good idea to use your scissors to cut bacon if your bacon isn't frozen solid okay 30 minutes later we have cut up bacon i'm gonna add it to a cold pan make sure it renders all of the fat and i'm going to add two pounds of ground sausage i just feel like this is gonna add so much flavor the sausage and then the bacon i mean can you ask for anything more so let me just say this the original recipe called for let me use my fancy potato masher for this six slices of bacon well if you've met me you know that's just not enough however the thick slices that come in the costco packs and 12 slices were in there so 12 slices of bacon in this case was one and a half pounds so i'm just throwing that out there also how am i supposed to cook sausage and bacon at the same time it was probably a terrible idea to do this listen if i made the recipe i would say cook the bacon then the sausage i didn't make the recipe so i'm just going to cook it like this on high heat speaking of not following the rules i figured you know how we can get this done a little faster if we cook two things at the same time so into my instant pot i'm going to throw in what do i have two and a half onions like my ingredient bowl and then all of the cauliflower oh my gosh is this even gonna fit it must well we're gonna pack that in there a little bit of garlic the recipe says two cloves but you know how we do here just two spoonfuls maybe three and then you have 32 ounces of chicken broth or chicken stock whatever you have so i have these four small cans or just one big carton i'm gonna pop the top on this and my instant pot and i are not really good friends so i don't know how long to cook it i'm gonna just guess uh 15 minutes you know what i do have these cheat sheets but oh wait that's beans i don't think cauliflower is on here but looking at the vegetables it all has a very low cook time so i think i'm just gonna do 10 minutes or maybe eight nine let's do nine i'm pretty infamous for undercooking stuff in my instant pot so fingers crossed also i did make these into printables which i hope to share with you guys very soon while that cooks we're going to chat oh bacon grease we're going to check on our floppy bacon over here i don't know about you but i like my bacon crispy and this is not crispy bacon well it's been about seven hours and the instant pot still has yet to come to pressure so i'm gonna move on with my life i'm gonna put this meat aside oh if you're keto right now you're drooling and i am not going to wash the pot look at that but i am going to move on to good old paula deen and her bobby's goulash guys this recipe card is from legit 2004 i like stole it from my friend it's a whole thing i mean did i steal it from her i think it mostly from her mom i said i'm taking this so what you're going to need is four pounds of meat and mine actually thought out pretty quickly unless it's not thaw just kidding well we'll make it work okay we'll put that on the bottom it'll be fine no one will know all right and what i like to do is cook my onions right in with the meat you need two onions wait am i giving you the measurements for one or two i cut up four onions i have four pounds of meat so take that for what it is i'm doubling the recipe i would triple it or quadruple it i feel like i need you know big bertha pots i have big bertha bowls i do not have a big bertha pot well it would help if i turned the stove on i cut the onions i figured you guys have seen me do that a million times actually do you want to know the rest of the stuff that's in this goulash let me get it out well actually i'm looking through the recipe pretty simple ingredients you need some tomatoes you need some elbow noodles you need some garlic bay leaves italian seasoning and that's basically it it's a super simple meal but it's so nice to have it ready on hand uh great family meal everyone will love it crowd pleaser for sure and i'm sitting here wondering wow uh the recipe as is makes enough to feed a crowd maybe i shouldn't have doubled it because this is the biggest pot i own well the meat is cooking over here i pulled out my big mama jama this is like the largest i own but i don't like using it because i feel like it doesn't cook anything it's i mean it's as slow as my instant pot it takes 20 years for anything to come to a boil okay what do you need for this need two 15 ounce cans of diced tomatoes and two 12 15 ounce cans of tomato sauce oh well you would think i didn't even plan for this video uh because i don't have either one of those things but i did plan i promise i just don't like diced tomatoes even though these aren't i mean i'm gonna mush these up to bits so it'll be a smooth consistency so i got these from costco and at first i thought they were 12 pounds ounces i mean because i overlooked the one pound i almost added like six cans in these it would have been a tragedy but good thing i caught my mistake just adding two cans of those you know what a part of me thought kim you should take out your food processor and puree this uh oh my gosh speaking of puree i knew i planned for this guys i planned so hard that was a jar of tomato sauce it did not crack open it's a good day anyway i planned so hard for this that i forgot that i planned so hard for this i guess uh let's just keep crushing i crashed so hot oh i should probably stir the meat well you know what i'm really glad that you're here and that you told me i'm doubling this recipe because i do need four cans of this to add so it's like a really great idea that i'm a good planner because i need this can do i need this can come on kim simple math here one of these is 30 ounces no okay not quite it's 28 but almost 30 so two of these right two of them is good for one recipe am i missing something here your brain you're missing your brain i can hear you all like yes kim add the cans oh it spit at me good thing i have my apron on all right we're good moving right along i added the four cans and then i'm going to add some water i have i think one can is about four cups i don't fill it up all the way you could use a measuring cup if you're a normal human being so six cups of water goes in if you aren't doubling and then we're gonna add some fresh garlic to the meat and by fresh i mean out of the jar it's like already minced and stuff but i'm also gonna add just that much that much for the rest of it and then some italian seasoning you also need some bay leaves i thought i bought some but apparently i didn't so i'm just gonna add some italian seasoning i actually found some more in my cupboard so i'm gonna use the rest of this then we're almost done we're gonna be done with bobby's goulash before that instant pot comes to pressure maybe that wasn't the best idea on my end where's my measuring cup i'm not doing it i'm not doing it that way well i can't find my measuring cup that holds four cups at a time i don't know where it is and then i broke my other one that's my life uh so four cups of noodles any noodle that you want two three wait for it four cups precisely four cups of nude i'm just gonna mix that in oh my gosh you know what i love in this and i'm probably gonna do it to at least one uh package that i put in a ziploc bag i'm gonna cook up my spaghetti squash oh yes i love adding spaghetti squash to this it just adds a bit of bulk and a bit of vegetable to it and the kids don't even notice they don't even care well maybe yours will if they're the type to like pick out onions you know what we forgot do you know did you read the recipe thoroughly uh because i didn't i've made it a hundred times cocoa aminos otherwise known as soy sauce you need like three tablespoons of that doubled is pretty much that much if you are unaware coco aminos is just like a soy free version look it everything fit in this pot that makes me happy i mean i haven't put the sausage in here yet it does look pretty much done okay i'm gonna add the meat oh this is a mistake okay just wish me well oh how do you do this without making a mess or burning yourself okay so once you add everything together let the noodles cook for about 15 to 20 minutes but don't let them cook too long because you will be freezing this and then reheating it so you don't want your noodles to turn to mush oh my the skill the precision look it fits perfectly in this pot too it's amazing it's top quality right there okay now i'm just gonna mix it in oh it smells good not good enough though i'm gonna add some garlic a couple spoonfuls oh yes i love a full pot i feel like a witch with her cauldron what do you what do witches say i always wonder what did they say come to my house for bobby's gouache actually don't come to my house more for me so bobby's goulash is almost finished and guess what our instant pot still oh just came to pressure yes moving on to oh no where is it did i get rid of it where is it oh joanna gaines it's cookbook where did i put it you know i think i have my life together and then stuff like this happens johanna gaines where is it oh my gosh pink all right why why didn't you tell me i'm like looking literally all over my house where did i put the cookbook did i give it to someone because every recipe i try to make comes out miserable it's right here i started writing it down i went on pinterest i was like and then it came to me oh it's in your book holder unbelievable all right all right now i gotta find it it better be good is all i'm saying oh homemade pizza dough all right it's a little dirty that's why there's a plastic cover on it you know in a small bowl small bowl little does she know well glory hallelujah the instant pot is finally finished you know what smells worse than raw cauliflower cooked cauliflower venting from an instant pot this scent is going to linger amongst my entire house i bet lord it's still venting it's still venting it's still venting still venting let me just see if i can bust it open hello it's hot oh the smell no amount of essential oil is going to be able to cover this stink up oh my gosh if this isn't cooked moment of truth smells terrible well you know what it's cooked enough okay the chicken broth scent is very nice i am just going to season it with some salt and pepper that's about all the pepper i have in there and i'm just going to start mushing have a blender but it um it sucks i don't want to buy another one because i rarely use it and you know what this is the most physical activity i've had in i don't know since march all right i'm giving it i'm using my food processor if i could if i could find the top i know we recently cleaned it hey my measuring cup found it there it is wow jeez lol always okay i have to pick up the big kids from school in uh like now oh where's my measuring cup this is perfect i am just gonna take uh because i'm realizing uh wow my potato masher is not oh what's in there powdered sugar that's good it'll just add flavor it's cool it's cool i'm just gonna puree it in here oh whoa it's gonna leak everywhere it's really awesome yes i over filled it let it puree for quite a while so the chunkiness is gone and i'm just gonna pour it right into this pot oh great and i'm gonna do that about seven more times oh bobby and your goulash look how good that looks it's fantastic once my instant pot is ready i'm gonna throw my spaghetti squash in there and it's all back in there ah so hot now we're gonna add the meat should we wilt the kale first let's just wilt the kale that's a great idea oh and what else do we add i think we add some half and half yeah yeah yeah okay as long as the oh i don't know if this is going to work either i'm just going to put it on saute that way you know it stays hot and the kale is able to wilt in here that's not all the kale by the way and then this is it just make it work you know that's all we do here we just make things work we added salt and pepper the recipe suggests adding red pepper flakes if you're into that i don't think my kids are going to be into that i'm actually kind of nervous to taste it because i feel like smell is doing me dirty i am a cook so we must taste oh pretty nice the very last thing to add is one cup of half and half uh if you don't have half and half or don't want to do the dairy you can do coconut milk or any type of cream or milk that you have oh yeah that's gonna add a lot of flavor too okay no it's nice oh look how nice that looks it does look really good all right once this is wilted for just a few minutes i am going to add i don't know how i'm gonna add it but i'm gonna combine these two maybe i'll go get my big bertha bowl and then i'm gonna throw it into bags and prep it for the freezer five hours later we finally have a freezer meal okay i picked up the kids from school and the soup and everything has had plenty of time to cool so i am gonna use this big bertha bowl you guys know i love it so much i'm gonna use it to mix everything in because i feel like this is the only bowl it's gonna fit in i will say the kids uh came into the house and they were like what is that smell avalina thought it smell like chinese food i don't know what kind of chinese food she's eating oh my word this is a happy pot oh it's nice and thick too oh sick oh my gosh do you see this i feel like when i tasted it initially and it was just cauliflower basically an onion wasn't that great but now with the cream and the kale and the sausage and the bacon and the flavor i feel like it's going to be fantastic time for another taste test look how small this spoon is compared to the size of the bowl all right here we go petite oh yum yum yum yum yum yum on the kick drum that's good stuff okay i have a few bags and i recently got well not recently it's been months i've been using the reusable silicone ziploc bags and i love them i'm using i have seven of them and they're all being occupied so i have to use the plastic ones i guess i should buy more of those because i really do love them and i use them all the time so kale soup ironically enough i'm going to use my blender because i can't find a pitcher or anything i'm just going to fill the bags up i'm always one step behind wishing i could read your mind but i'm ready yeah never ready i wish i could have made it the first time that you stood [Music] oh no well i the blade in the blender i cut a hole in the bag i wasn't thinking about that oh they're all leaking yeah that one's leaking at least we're gonna finish robert's goulash over here and i'm gonna finish mine off this is not in the recipe oh man i love a good spaghetti squash but they are a pain in the rear to cut open without also cutting your hand off oh it's stuck oh yep i don't know how i'm gonna get out of this oh got it oh still have all nine fingers i know it's kind of a pain to cut but it's so worth it just do it there's ways that you can make it easier on yourself you can like use a rolling pin and tap down but my rolling pins are made out of like particle board and that just doesn't work out for me plus i have really big muscles what'd you say i have too many cutting boards are you not i'm just gonna set my trivet in there oh no will it even fit oh no i guess i picked out a really big spaghetti squash you know what we'll make it fit because we must if you want to season it up all right let's just season it up don't be lazy kim what i like to do is a little bit of oil not a lot just a little bit and you rub that around you can use coconut oil if you want then just a little bit of salt and pepper i mean we're getting really fancy up in here culinary school has nothing on this pop it in the instant pot maybe i should take the sticker off you know what i'm not going to we're not eating the skin i'm going to cook it for like 10 minutes i feel like i'm gonna reference my cheat sheets again okay we're gonna do 15 minutes here we go so my kitchen currently looks like a disaster but that's okay because we are not even halfway through hey meredith hey girl what are you doing are you my sous chef so my instant pot just said burn because i forgot one very important component water oh gosh double treble so i looked over the ingredients and wouldn't you know it surprise surprise i don't have something bread flour of course joanna gaines would have bread flour in her pizza dough recipe but i've never made pizza dough with bread flour i normally use all-purpose flour so guess what that's what we're gonna do flour a little bit of sugar yeast salt some water oil good to go i just realized i may not have even explained what we're making pizza rolls the best we get them from our pizza place like our local pizza place and my kids gobble them up every time we have people over here sorry just sneezed about a million times so i don't know what i was saying but everyone who tries these pizza rolls love them so i'm gonna recreate them they do not have sauce in them which is the best for me because it's my least favorite part of anything pizza related what am i doing two and a half teaspoons of sugar two and a half a quarter cup of warm water it was too too much it was too much sugar it was too much sugar the sneezing got to my brain it's two and a half teaspoons of yeast and half a teaspoon of sugar but that's okay we like a sweet dough i'm just gonna mix that we're gonna let that proof for five minutes okay you know what i'm pretty sure we don't have to let this proof do we just proof to make sure that the yeast is alive because that looks alive and well we put a ton of sugar in there they're having a feast so i'm just gonna go ahead and add the salt two teaspoons of salt three and a half cups of bread flour but i'm doubling so i'm hoping that seven cups is gonna fit in here uh-oh was that three i'm pretty sure surely we need more water than this too seven oh you know why i didn't double the water we need one more quarter cup quarter well you know what hold on here's what we're gonna do we need some olive oil we need a quarter cup of olive oil and i'm just gonna add it into the quarter cup of water that i forgot to add earlier it's like no big deal okay lower down all over mumbling and i'm just gonna shove that on top and then we need spill it one cup of room temperature water but to be real mine's a little on the warm side i have my dough hook on we're gonna whip it up so far so good actually it looks a little dry but i have high hopes it is joanna gaines after all okay i'm sorry joanna gaines i'm gonna have to add more water i mean it's drier than the sahara this is outrageous let me see let me oh my god gotta get more water i mean am i reading the recipe correctly like i followed the recipe i don't know no i'm not reading it wrong i just didn't double it oh kim when will you learn okay this looks much better oh yeah perfect i'm gonna let that knead for about five minutes okay i was not recording apparently but i pulled this out and it was a little sticky well it was a little sticky until i put just the smallest amount of flour on my hands anyway i'm just gonna dust it real quick and knead it in with my hands because are you really baking if you're not making a huge mess now i'm going to just put a little bit of oil in the bowl plop the dough in there cover it there we go and let it rise for just one hour okay our spaghetti squash is done and i'm just going to see how much i'm just gonna see how much comes out of one it just peels right off do you see this let me bring you in closer tony danza do you see how it just falls right off of there and it kind of looks like spaghetti it comes off in little shreds like that it's awesome the taste is very mild i've never met anyone who doesn't like a spaghetti squish okay this was quite a large one and that was just half of it but i think before i shred the other half ugh i'm gonna see how many pans cause this is at least two dinners i'm gonna see if i can stretch it to a third oh yeah for sure i'll be able to for a player you don't know that many major chords we hang out and then you get bored and you leave me here [Music] okay this easily made three casts i mean these things are huge and we'll probably have leftovers on this i it's a lot is all i'm trying to say it's a lot so i'm just gonna mix in the spaghetti squash i did decide to add it to a separate one just to mix things up a little bit and uh once i'm done i'm gonna cover it and the directions for reheating this uh you know what it's the same as any pasta dish and i never really follow directions so maybe i'm not the best person to give you directions but technically how about thaw it overnight and then when you're ready to eat it pop it in your oven at about 375 for an hour an hour and a half until it's done but what i do is i just pop it straight into my oven like completely frozen because that's how i plan my life and i leave it in there for like two hours maybe at 3 50. you know a little lower a little longer good to go that is so much pasta i could have done a fourth one if i'm being honest with you and if you have a smaller family than us get the eight by eight tins perfect and look at that when the squash is all mixed in you can't even tell do you know what i mean your kids will not be able to pick this out robert goulash good old bob good old bobby boy next up we're moving on to chicken tacos and i hope you guys know what i'm talking about it's the kind that well i get them from like oh my nail polish is already chipping washing so many dishes it's the kind that i get from oh my gosh so many distractions look at the difference of sizes in that chicken okay i get them from costco they sell them at trader joe's and it's like a corn tortilla inside is like a spicy mixture of chicken and deliciousness probably cheese so i just looked at the recipe that i have one two three four five let's do a baby six well maybe seven i don't know how many we're gonna make and this one looks really small so why not how can we leave that guy out and then a cup of water and i'm just going to cook this chicken and then we're going to shred it and if i have yet to mention this you do not need to cook it in your instant pot any of the stuff that i'm cooking in your insta pot the spaghetti squash can go in your microwave for like 20 25 minutes or in your oven uh and then the chicken you can boil on the stove i'm just using it because i have it and i'm trying to like it apologies this is me okay so it has been an hour oh we're just going to get a hold of it you want to punch it down you punch it oh you just want to eat it yeah how's it taste [Music] oh good stuff oh it's nice and fluffy all right i'm just gonna really meredith help me out here help me take the bowl off this happens every time i'm gonna have to put the baby down oh come on oh every time we make dough in this thing there's gotta be a trick to it my hair is gonna fall out come on come on all right last time we gave it a good bear hug maybe that's what it needs this time oh my that's what just a little bit of love that's all anyone wants okay i am jugg oh yes this dough feels so good i'm just gonna lightly dust the surface and i you know what i don't know how many this is going to make but i'm not going to wait another hour for dough to rise so this is just going to have to be good enough i guess i could have tripled or quadrupled the recipe all right get out your rolling pin or not i mean if you're really fancy hey let's try this oh pizzeroni pasta something oh it's so good did i tell you guys i'm a food network star okay okay let's try this again i'm italian i used to live in italy you'd think this skill would be in my blood right i mean look at this do you see this action someone get me a pizzeria this is ridiculous but we need it in a rectangle that's enough tomfoolery all right i think that's pretty amazing if you ask me and i'm just gonna cut it into squares i would give you measurements but clearly that's not my thing okay obviously you can put any type of filling that you want i am just going to put pepperoni and cheese you can obviously put whatever you want inside of it am i doing this right and then you just roll it up like a a crescent oh that's so cool the pizza dough broke that's really cool okay that's enormous okay a little bit of trial and error here listen i've never made these before couple pepperonis a little bit of cheese and your roll roll roll roll roll roll roll it pepperoni cheese what am i doing wrong here they look so much better when we get them from the pizza place the real magic is what you coat it on top with [Applause] [Music] not long ago you got hurt someone did you wrong i can see it in your eyes it's like your fire is gone across your face it is written across your face if you wanna talk on my hair not gonna leave your side just feel free to open up when the moment's right across your [Music] i'm [Music] rainbow [Music] i know [Applause] [Music] i know you can be [Applause] [Music] it did brave wrong wish i could take your pain away cause i hate seeing tears streaming down your face i know you're strong won't feel this way for a long time [Music] just let it out [Music] oh [Music] i know you'll get up again [Music] oh my word i vastly underrated how difficult that would be i really feel like i was getting the hang of it toward the end there this is probably the least attractive thing i've ever made but i hope that they eat at least taste good here's what makes them taste good i don't know how if this is how they do it at the restaurant probably not but i spray it with oil i'm sure you could brush it with oil two that would probably be better and then you get this powder parmesan cheese something about the powder kind and i'm just going to sprinkle it on top i might use my hands it might be helpful if i pour it the correct way you know what i'm thinking maybe wait till the end to put on the parmesan cheese i don't know learn from my mistakes that's how we learn trial and error oh it's heavy i put it in the oven 421 degrees oh here's what they look like all finished i would definitely put the cheese on after the fact but i'm sure it's still great honorable mention to these cooling racks that i got from a garage sale for a dollar amazing anyway these are the ones that i did at the end they do look much better i mean they still let out some cheese but they do look a lot better okay i have all this stuff from madras lentils ready to go oh i forgot to vent the chicken okay let's check it out hopefully it's cooked oh perfectly cooked look at that you touch it and it just falls apart and that's exactly what we need to happen right now big bertha bowl probably isn't necessary but i don't care i'm gonna use it and i'm just gonna throw the chicken right into the bowl tongs would be better for this but this is so much more fun now the recipe that i have printed out for this is pretty simple you just take shredded chicken and then some corn tortillas and i think cheese let me refer back to my notes yeah just shredded cheese but i feel like well that's kind of boring certainly you could do that uh but i'm going to add more whoa i know i hear you use your kitchenaid to shred i would but like i don't feel like cleaning this bowl you know i feel like i want to make it a little spicy surely you can add some vegetables oh no for a second i thought i ate through all my salsa this is the best salsa in the entire universe it tastes fresh but somehow it lasts for months i don't know how they do it i don't question things oh my give me a spoon i can eat it right out of the jar you know what all of it all of it then i feel like it could benefit from maybe some cream cheese it'll make it nice and creamy but i bought a ton of this cheese so i'm just gonna use it just a couple handfuls i'm gonna mix that and see what it looks like you could also use salsa verde in here you're basically making like on enchilada filling maybe oh i do have some enchilada sauce that would be good this is a great after-school snack as well i feel like if you just had chicken and cheese you could maybe add some taco seasoning or cumin or whatever spices that you like cilantro if you have it uh but the salsa i it's really it smells good so i'm gonna be good with that to make your corn tortillas a little bit more pliable i just wrapped them in a oh it's hot a damp paper towel oh my god maybe i put it in a little too long anyway that just ensures that they won't crack when you're hot filling them up i have chef hands i can deal with some heat okay can't stand the heat you get out of my dang kitchen keep those wrapped up it's great it's great it's great that's great and then i am going to take probably not a whole well i guess that's a whole scoop you just put it in there fold it over press it down and put it right on your trick [Music] one step forward and another bag [Music] baby got me hooked on you once again [Music] okay now what you do is you take my house is filling up with smoke so that's my vent fan you take a sheet pan and just cover it right on top i just cleaned it no worries uh and that ensures that the tacos don't pop open throw it in your oven to 425 for madras lentils my kids are obsessed with madras lentils so i figure hey let me try to make them from scratch we'll see how it works out two onions two bell peppers again i'm doubling the recipe uh red lentils or green whatever you have tomato sauce i don't have it in a can so i'm using spaghetti sauce hopefully it'll be okay you know i mean chili powder some beans the recipe calls for one can i'm doubling it but then i'm also tripling it because i love me some beans and the lentils i got this it was optional masala masala seasoning and apparently it makes it gives it more of that authentic indian flavor and i'm all about that so i definitely picked some up paprika cumin and then some chicken broth let's do it so the first thing we're going to do is saute the peppers and onions and also you can make this in your slow cooker or of course on the stovetop and you know what it says to saute them but i feel like they're going to cook just fine in the instant pot so i'm probably not going to saute them for very long i'm running out of spoons i'm going to season this with just some salt oh my gosh dumpster load it's fine we're fine okay i'm just gonna add the spices four cloves of garlic and we're doubling two teaspoons of chili powder but we're doubling perfect one teaspoon smoked paprika one teaspoon cumin and sadly that's all i have which is probably pretty accurate but that's not a kin-sized teaspoon you know some salt which we have definitely added and then one teaspoon of this stuff but i'm gonna go overboard definitely because yes you need one 14 ounce can of tomato sauce so i'm just going to add that whole jar and then i don't know how much chicken broth oh two cups i opened one jar too many per can that's okay doubling so two cans i think there should be about two cups in here about just shy so i am gonna add a little bit more since i have it open and then one can of beans nowhere on the recipe does it say to drain the beans so i didn't well actually i drained the third can just because oh crap was i supposed to add the beans probably not wasn't supposed to oh well can't take them out and then one cup of lentils but i'm doubling so i'm gonna do two cups i'm gonna give that a nice mix 18 minutes for red lentils let's do it okay so we made chicken tacos we made pizza rolls we made madras lentils we made oh chicken and veg we made cauliflower soup and robert's goulash we didn't make the breakfast i figure we'll do that in a different video one two three four five is that enough or should we throw together some chicken packs oh how about sausage and veggies you guys have seen me make this so many times it's just a bunch of cut up vegetables and chicken or chicken sausage it's like my favorite meal i'll link all the recipes and probably a video where i've made that before oh perfection you guys we had a lot of problems with the instant pot which is no surprise it kept saying burn burn burnt burn every time i tried to put it on and it came to pressure it would say burn so then i just put it on crock pot or what does it say slow cooker so i did that twice and each time it's two hours so it's like four in the morning but it's done and it tastes really good alex just had some he said it was really good i had a bite as you can tell there are some burned bits so i don't know what was going on there is plenty of liquid in here must have been the spices or something so there's that but it does taste really really good so i guess i'll put those in bags or something also i don't know how hard i need to emphasize this but it smells really really good like really good like that special spice that indian spice that's worth the money and it wasn't even that expensive maybe three dollars but it tastes really really really good and it's it smells really really good too well thank you guys so much for watching and hanging out with me and making these freezer meals with me cook with me hopefully i will be set for dinners for quite a while i hope you got some recipe inspiration mostly everything turned out perfectly few adjustments would could be made but again you learn from my mistakes it's perfect everything turns out just fine it's food you eat it and then you eat again your next meal it's not really a big deal anyway i hope you enjoyed your time i always enjoy your company if you want to subscribe put a little happy in your day and i'll see you next time bye

Channel: THE WADS

Views: 309,166

Rating: 4.8915544 out of 5

Keywords: FREEZER MEALS, baby prep, fill your freezer, freezer meal prep, dinner meal prep, make ahead meals, easy freezer meals, beef freezer meals, chicken freezer meals, healthy postpartum freezer meals, healthy freezer meals, the wads, thewads, cook with me, postpartum freezer meals, freezer meals for busy moms, freezer meal recipes, freezer meals for new moms, freezer meals for beginners, freezer meals healthy, large family meal prep, large family freezer meals, sahm, homemaking

Id: 5OGHcRxqy-g

Length: 50min 36sec (3036 seconds)

Published: Sat Oct 17 2020