🚨EMERGENCY Freezer Cooking | 50 FREEZER MEALS in One Evening FAIL | + How to Reheat Freezer Meals!

🚨EMERGENCY Freezer Cooking | 50 FREEZER MEALS in One Evening FAIL | + How to Reheat Freezer Meals!

August 21, 2019 100 By William Morgan


– It is day two, we can call
it, of this freezer cooking
I’ve been doing where I’ve done a total,
going to have done a total of 50 meals.
Let me bring you back up to speed.
The last video that came
out I was calling it
Freezer Cooking Fails.
And I had a power outage
during the freezer cooking.
I explain all of that in the video.
I will pop a card up here.
I will leave a link in
the description below.
If you haven’t seen that
yet go watch that video.
In that video I did tons of meal prep
to cook up my Large Family
Freezer Meals Pack Five,
which is also going to have
info on that down below.
I also got done sesame orange chicken.
We got two of those dinners done.
And I got about six or so
pans of burrito pie done.
I also got some tortellini, quinoa,
vegetable soup that I do going.
That’s bringing you up
to speed on day one.
Day two I finished up the
quinoa tortellini soup,
got that in freezer containers,
that’s in the freezer.
Too much of life was going on
for me to even take a couple,
like four or five hours to try
to finish up these freezer meals.
The following day, technically day three,
didn’t have a lot of cookin’ time either.
Tell ya, summer, life, right?
But we were hungry, we needed to eat.
I ended up doing spaghetti.
I turned that into the baked spaghetti
that’s in freezer meals pack five.
Made seven pans of baked spaghetti
and got it in the freezer.
So that just shows how
you can take the recipes
and the directions on the
packs and you can tweak it.
You don’t have to do it all in one day.
You can pick away at it over a couple days
and we’ll get it done.
This evening we are making
beef macaroni and cheese.
I’m lookin’, I’ve got it
on my whiteboard here.
We’re doing many barbecue
meatloaves for the freezer.
We’re gonna do a whole
bunch of chicken pot pie.
We’re gonna do large
family style chicken chili.
We’re gonna also do sausage fried rice
and a ton of meatballs.
So let’s get cookin’ and do all this.
Time wise, ’cause I like to check in,
it’s about 6:45, what can I say?
But that’s okay because kids are outside.
I told them to play for
like another good hour.
I’m gonna actually probably feed them
one of the pans of the beef mac and cheese
’cause they need dinner anyway.
We’re just gonna keep on truckin’,
we’re gonna get this done.
I am looking at, let’s see here,
I wanted to show it to you.
(Benjamin growling)
Benjamin’s growling at the TV.
(kid yelling)
It’s the baked
beef macaroni and cheese.
Basically it’s Beefaroni.
It’s 10 pounds of ground beef,
two cups of butter, two cups of flour,
sixteen cups of milk, which is one gallon,
salt and pepper, 96
ounces of elbow macaroni
that’s cooked and drained.
We did that the other night.
16 cups of shredded cheese.
That’s for the cheese sauce.
And then six cups of
shredded cheese to topping.
This is gonna make about eight
nine by 13 pans of Beefaroni.
And if you couldn’t use some
Beefaroni in your freezer,
then what can I say.
But I know if I had a whole bunch
of pans Beefaroni in my freezer
we will definitely use it.
So now let’s make this cheese sauce.
So now we’ll add in the flour.
Once the butter has made the
flour kind of wet all over
then we’ll add in the milk.
Then we’re gonna stir that for a bit.
Then it’s the cheese sauce.
Just tellin’ you what’s comin’ up.
That’s what the flour is lookin’ like
right now with the butter.
So now we’re gonna add
the gallon of milk in.
Whole big bag of cheese goin’ in now
to make all these pans of
beef mac and cheese, yes.
(Benjamin mumbling)
I hear you Benjamin,
I hear you.
So here’s an up close and personal look
at this cheese sauce.
Now I’ve gotta add in the ground beef.
Then we’ll add in the noodles.
I’m actually gonna have to
stand on my kitchen ladder.
This is my biggest stock pot.
My stock pot’s already halfway full.
I’m going to get my trusty
30 quart mixing bowl.
I did the noodles the other
night so they’re cold.
But I’m gonna put those in the bowl,
work with them a little bit,
pour this hot beef and
cheese sauce on ’em,
and then work on stirring them gently
and get ’em in the pan.
So that’s how, that’s
how this is gonna go down
(gentle string music)
So Zion is saving my life, as always,
thank you Zion.
He’s taking a turn with
all these dishes, yeah.
I have gotten out my
biggest glass baking pans.
I’m going to fill as
many of these as possible
with the beef mac and cheese
and then I will probably do
a few in foil pans because, remember,
I do plan to share about
15 to 20 of these meals
with some different friends
with things going on.
But for my family I’m gonna
do these big freezer pans.
And I will have these linked below.
It is a link that has all my
favorite large family cooking,
freezer cooking stuff.
These pans are on there.
Haven’t had any issues with them.
Some people have had
issues freezing glass.
Others have not.
It always gets back to those
manufacturer’s recommendations,
and these, when I ordered them,
said that they were freezer
safe, oven safe, all of that.
We are going to fill these
pans with the Beefaroni,
top it with cheese.
I’m actually gonna put
one in the oven now,
just for a little bit,
for the kids for dinner,
but to melt the cheese on top.
This recipe makes a good
eight total nine by 13 pans.
So here is our 11 by 16 ginormous pan,
puttin’ in the oven for dinner tonight.
I will actually be out tomorrow.
I’ve got a doctor’s
appointment in the morning.
And no I’m not pregnant.
Doctor’s appointment in
the morning for myself,
and then I’m gonna go to
Panera Bread for the day
and do computer work all day long
since I’m already gonna be out.
So, if there’s anything left the kids
and Travis can have
this for lunch tomorrow.
(light music)
Okay, so we ended up with,
of course I have one of these
big pans in the oven now,
so that would be five,
these much bigger deep dish pans full,
and if I was just using
a regular nine by 13 pan
it would have been at least eight.
So for my family this would be
enough for dinner one night,
and as I say, some leftovers
for lunch the following day.
I get lots of questions
on is one nine by 13 pan
enough for my family.
And so, no.
One nine by 13 pan
exclusively is not enough.
However, I always serve some
other things along with it,
if it’s just that one
pan that’s for dinner.
If I just know it’s an evening
where I can’t add anything to it,
I might get two different
pans of something,
have those set out the day before,
and then we would just use those
for dinner the following night.
An example of that
would be, like tomorrow,
if I know I’m not going to be back home
and I know Travis and the kids
are gonna be doin’ their thing all day,
if I set out two pans, two
nine by 13 pans of somethin’
then tomorrow afternoon they
can get that in the oven
and that is what they
would have for dinner.
Okay, so another question I get often
is about how I wrap the pans.
So what I like to do is
I do two layers of foil,
two layers of plastic wrap.
That works well.
We usually eat all the meals
that I stock up in the freezer
within a three-month time period.
And as I already mentioned,
I will set them out
into the refrigerator the
day before we need ’em,
and once you get into
that habit you just know,
okay, it’s morning, so I need
to set out tomorrow’s dinner
from the freezer now and what’s
set out in the refrigerator
is something I set out the day before.
Got all that?
Okay.
I know in my recent Costco haul
several people were shocked that
I spent $25 for one thing of foil.
But what you have to know is this
is 750 square feet of foil.
This is enough foil for me for a year.
This thing of plastic wrap.
I’ve been using this for well over a year.
So these are more expensive
to buy on the front end,
but then I’m not dealing with
all the little rolls of it.
These do have the red plastic
lids that I could also use.
I just prefer, I have
not tested this at all.
I just like wrapping in
foil and plastic wrap,
because I feel like that
prevents freezer burn
and I don’t deal with
a lot of freezer burn
because I always wrap my stuff well.
And I’m concerned about
those red plastic lids.
If I stuck that on top for three months
there’s just a lot of air in there.
So maybe silly, may have
no point whatsoever.
Let me check on this.
Oh yeah, that’s just perfect.
(light music)
So here is a look at
this Beefaroni project.
This is the pan I’m servin’ up for dinner.
It is delicious.
These are four more pans,
the equivalent of a bazillion nine by 13s,
but four of these 11 by 16
deep dish pans going in the freezer.
Okay guys, this is our favorite time
in the freezer cookin’ video.
It’s Jamerrill’s reality checkin’ time.
Reality checkin’ is just got
done feedin’ a bunch of kids,
gettin’ a bunch of kids sent off to bed,
and I have lost my steam.
The main factor here with losing my steam
is I have to drive about
an hour and 20 minutes,
maybe an hour and a half in the morning
to get to my appointment.
Again, just goes along
with being super rural.
So, I know now I best
clean up and get to bed
so I can get up and go
to that in the morning,
and where I was going to spend
the day out workin’ at Panera,
I may have to cut that
short because I’ve still got
all this food prepped and I really
need to get this finished up.
But again, I’ve just like hit
my energy wall for the night.
So I’m gonna go to bed like
every normal person in the galaxy.
I’m gonna go to my
appointment in the morning.
The only thing I really got
done was this equivalent of
eight nine by 13 pans
of baked mac and cheese.
So this is not what you were expecting
in this freezer cooking video.
This is not what I was expecting
this freezer cooking video.
So a real-life update here.
I’ve had a little medical emergency.
They happen from time to time.
And I ended up in the
emergency room the other day.
And I’ve got a thing happenin’.
And I could not finish
all the freezer meals
and all I’ve prepped and all of that.
So, it is like a freezer
cookin’ emergency, right?
I don’t have all my
numbers in front of me of,
you know, I like to tell
you exactly how many
of each meal I made.
But I will have that math
when this video is edited.
And if you look down
in the description box
I’ll have everything laid out perfectly.
I know I made, I’m
gonna say seven or eight
pans of burrito pie.
I know I made seven or eight
pans of baked spaghetti.
And then I know I made seven
or eight of the baked Beefaroni
or baked beef macaroni and cheese.
So I got a lot done so
I’m gonna say I have
the equivalent of 20 or so freezer meals
out of, you know, I bought
and prepped enough to do 50.
But I just got caught up here.
If you want to see exactly
what I’m dealing with
and, you know, et cetera, et cetera,
I’ll spare you all of that in the video
except otherwise just know
I’ve had like a health crisis,
and I will have the video
linked at the end of this video,
and it’ll also be linked
down in the description below
if you just wanna like
hear the whole story.
Long story short, I’m
supposed to be resting,
primarily for at least a week.
I am up, but I’m not up a lot.
I’m only doing this right now
’cause what I wanna show you
over the next few days
is I just wanna show you
how we’re using these freezer meals
in this like little bit
of family emergency time
because so many of you asked me,
you know, Jamerrill we
see you wrap the video,
the videos, yeah, we
see you wrap the food,
we see you freeze the food,
but we wanna see like the whole process
of getting it in the oven and
cooking it and serving it.
Tonight we’re gonna have one
of those baked spaghettis.
Now I am feeding tonight, let’s see,
I have five children home,
and my husband and myself.
So that’s seven.
Our oldest son is out and
about in the big world.
And then our next two oldest children
are helping friends at a big festival
with their business and such this weekend.
So, for the next couple nights I don’t
even have teenage helpers at home.
My oldest kiddo who’s at home is 10.
My husband has been out all day
’cause we already had
appointments for vehicle,
new tires, and oil change,
and stuff for today.
So he’s been checking
in, but he’s been out
most of the day doing those things.
I’m gonna finally quit rambling,
get this baked spaghetti in the oven.
So obviously if you are dealing
with an imperfect situation as I am,
and your freezer meal is
only about half defrosted,
you’re gonna have to cook it for longer
and keep an eye on it.
That’s why I’m going to
tent this a little bit
and cook it for a little longer.
All of your casseroles, et cetera,
when you reheat, need to
reach an internal temperature
of at least 165 degrees,
based on what I’ve read.
So I’m gonna get this in the oven now.
It’s gonna take a little longer.
Still gonna be good.
I’ll give you one more look.
And so I’ll pull this foil
off about halfway through.
I wanna cook it ’til it’s thoroughly
cooked and hot and bubbly on the inside.
Here is the pan of baked
spaghetti that just came out.
I cooked it for an hour
with the foil tented.
And then I took the foil off
and I cooked it an additional 40 minutes.
And the internal temperature is above 165,
and I did that because, again,
it was still frozen a bit
because we just took it out this mornin’.
That’s just how it works.
So this baked spaghetti is
gonna be used up tonight.
Okay, so here is the baked
spaghetti dinner in action.
We’ve got, this is Gabriel’s
plate with baked spaghetti,
applesauce, carrots.
Liam’s baked spaghetti,
applesauce, carrots.
We have Amelia’s, and she wanted
to finish up the blueberries,
so her applesauce is on the side.
And then we have Daniel’s plate
and then we have Benjamin’s plate.
Okay, so it’s Saturday night
and I have been resting
like a good little
soldier, most of the day.
I did get up and putter around
a little bit this morning.
But honest and truly, my Girl Scout honor,
I have been sitting and resting.
Kids are back outside right now playing.
They’ve kind of had like
two big play spurts today.
So they’re back out
for the second big one.
The two teenagers are still gone.
The report back on the baked spaghetti
that we did last night
is the five younger kids
that are home ate about
half of that nine by 13 pan.
And then today them and my husband
finished up what was left for lunch.
So now I am going to do
the baked mac and cheese.
This is my 11 by 16,
my slightly bigger pan,
deep dish, one of my glass pans.
And so we’re gonna get
that in the oven now.
This is a big favorite.
Super mega big favorite.
So I know that they’re gonna love this.
As far as what I’ve been eating is
I’m just kinda odd right
now in what I want to eat.
So I’ve been eating cereal.
And I’m trying to think.
I did have a little bit of the
baked spaghetti last night,
but I didn’t have any today.
So yeah, I’m just kind of eating
fruit and cereal and hangin’ out.
But all these other people have to eat.
So let’s get this baked
mac and cheese in the oven.
Okay, it is a sizzlin’ and a bubblin’,
but the kids are still playin’ outside,
so obviously I’m gonna let this
sit here and cool for a bit
while I go put my feet up a little longer,
and then I’ll show you
what this looks like
when we get it all served out.
Now this is Benjamin’s plate,
and yes, he will eat
all that baked macaroni.
And that is about a fourth of a pear,
and he can all he wants.
So that’s the first plate out.
Here’s Daniel’s plate.
Here’s Amelia’s plate.
Here’s Liam’s plate.
And Gabriel’s plate.
Okay guy, so feeding seven people tonight,
this is what’s left from one
of my big casserole dishes.
Obviously if our two to
three teens were home tonight
this would be all gone.
So now, day three, we are gonna,
yeah you get your shoes on honey
we’re gonna do two of these pans.
These are nine by 13 pans
and this is a burrito pie.
Everybody loves it.
And my 16-year-old is chopping
up a bunch of fresh veggies,
I almost said French veggies,
fresh veggies that will
go along with this,
but you will see this is a big hit.
I made all of these freezer meals
with the thought of we
were sharing a bunch
with some friends with
some different situations
and stuff going on, too,
and now we have our own.
So, if I was making these with
my family in mind to start
I would have used my big
glass casserole dishes
that you’ve seen in several freezer meals,
but that’s why these are
in foil this go round.
There’s the burrito pie out of the oven.
It did sit just a tad too long
’cause mama was busy doing other things,
but still gonna eat, no problem.
I’ll show you the plates.
Here’s Daniel’s plate and Amelia’s plate.
So again, that’s their burrito
pie and some veggies and dip.
Okay friends, things can
only go up from here.
I am bringing you my big announcement
while hiding back in my back bathroom,
sittin’ on the edge of this
bathtub full of kids toys,
I have somethin’ exciting.
I’ve actually been working on this since,
the idea came to me in April.
I was hoping to get this out in May.
And I know, you’re like Jamerrill,
you just told us you were sick
and you’re living off of freezer meals.
Yes, this is all coming
together at the same time.
I am going to be a good
little chicken here,
and I’m going to rest for
at least another week.
But from the date that
this video comes out,
the following week on August
26th I am leading my first ever
Feeding My Freezer
Freezer Cooking Challenge.
It’s gonna be a five-day challenge.
You can join me for free.
That link is going to be the first link
in the description below.
I will also have it
pinned in the comments.
Whenever you sign up for
the free Feeding My Freezer
Freezer Cooking Challenge,
I am basically, I am gonna lead you live
through filling your freezer
with 10 to 12 meals for your family.
We’re gonna do double dinners.
We’re gonna do some breakfasts.
We’re gonna do some
sandwiches and kids lunches,
but it’s not too much.
It’s not 20 to 50 meals,
how I would like to do.
It’s a gentle start of 10 to 12.
So again, I’m gonna do this
live starting on August 26th.
What you need to do is
sign up for the challenge
in the link in the description below.
Do that now.
I’m going to send you out
the free Feeding My Freezer
quick start guide that’s gonna have
the directions on the
challenge, the recipes,
the shopping list, and also ways
that you can modify the recipes
and such that I have
personally picked out,
and how you can make it work for you
even if you have different dietary issues
and just other things
you need to accommodate.
It’s gonna be a lot of fun.
And again, I’m gonna
lead it live every day.
I will be sharing on Instagram.
There will also be a special
exclusive Facebook group for the challenge
and a daily email.
So sign up now so you get
that quick start guide.
You got all of that?
And I can’t wait to do this with you.
And I’m sure some of
you are already asking
since I sprung this Jamerrill’s
summer illness on ya,
I am feeling a lot better.
I feel like the antibiotic
is really taking care of my situation.
A lot of my videos even
from five years ago
still have people finding
’em and watching ’em.
This is future Jamerrill,
if you are watching this
video after August 28, 2019,
you can still get in on the challenge.
I’m going to have it
set up and be evergreen.
So if you still sign up you will still
get the quick start guide
and all the directions
to do it on your own.
And I also hope to pop in and
lead this Feeding My Freezer
Freezer Cooking Challenge
a couple times each year.
So I’m excited about it.
Thank you for dealing with
my freezer cooking craziness,
and I’m just thankful we
at least got 20 meals in.
We’re gonna definitely use them
throughout this coming week
while I’m still resting up.
Look for me on August 26th to do
this challenge with me live.
Be lots of fun.
Be sure to click on these videos
and see how my freezer cooking videos
got started here on
YouTube five years ago.
It’s just amazing.
Time flies when you’re having fun.
Chat with you in the comments below.
Bye bye.