100+ FREEZER MEALS FOR BIG FAMILIES | 6+ WEEKS WORTH!

100+ FREEZER MEALS FOR BIG FAMILIES | 6+ WEEKS WORTH!

August 3, 2019 100 By William Morgan


– Hey there friends, real
quick this is Jamerrill
trying not to confuse you yet again.
You are about to watch my large
family freezer cooking video
that I did in June 2017
right before I had baby Benjamin,
so here I am with the baby,
and you’re gonna watch,
and I’m very pregnant with the baby.
So what happened, as I’ve
mentioned to you guys before,
is I filmed this vlog
before I had Benjamin
and I just couldn’t get it up ’til now,
so it’s about, it’s probably
seven or eight weeks
since I filmed this vlog
and we are just now
running out of the meals
that I made during this
freezer cooking session,
so, hope you enjoy it, and here we go,
let’s go freezer cookin’
when I’m super, super
pregnant, about to have a baby.
Friends, so I am back
with another two days
of large family style freezer cooking.
I’m going to just go ahead and jump in
to sharing my whiteboard with you,
letting you know what I’ve
been slowly working on today,
what my plan is for tomorrow,
and how we’re gonna pull
this off and make it happen.
So, to the whiteboard, right?
All right, so this is my master plan.
Okay, so I have it divided
into phase one, phase two,
or we could say day one, day two.
So for today my goal is to bulk cook,
so to get all the chicken
and the hamburger cooked,
I have about 25 pounds of each.
We also have a ham, and
we have four kielbasas.
I wanna get all of those
chopped into small little bites,
I wanna get all the rice cooked,
which I’ve already done that,
I wanna get the noodles cooked,
and I wanna get, hopefully,
we’ll see how this goes,
at least 10 loaves of banana bread
and 10 loaves of blueberry bread,
and if I only got half and half done
I’ll just scooch the
next onto the next day.
Then tomorrow is when a whole
lot of assembly goes down.
Also, and I’ll go back
over those in a minute,
also I have a list of
things that the kids,
and when I say kids I mainly mean
my oldest daughter
Naomi, who’se almost 11,
and then Zion, who’s almost 14,
and Jadin, who’s almost 17,
so they’re going to scramble eggs,
they’re gonna do at least 140, hopefully,
peanut butter and jellies for the freezer,
140 cheese sandwiches for the freezer,
we use those to make
grilled cheese for lunches.
seven loaves of French toast,
a whole lot of pancakes,
and they’re gonna help me assemble
egg, ham, and cheese breakfast burritos.
So, they don’t really help so much,
at least I usually have
’em doing other things
like these items,
they don’t usually help with
the dinner assembly as much,
I usually have ’em working on these items,
and then this is just a list of things
I need my husband to go
into Walmart by himself
and pick up in just a few minutes.
Anyway, so the meals that I’m doing,
and I have a little reminder, you know,
we’re gonna freeze any
extra hamburger and chicken.
The meals that we’re doing this go-round
is we’re gonna do stuffed shells bake,
we’re gonna do chicken fried rice,
we’re gonna do baked mac and cheese,
and I’m thinking I’d like to either add
some kind of protein, either
beef, ham, or kielbasa.
I’ll see when I get to it
which one I have the most of.
And then we’re gonna do a
cheesy kielbasa noodle bake,
I’m gonna do slow cooker
chicken and dumplings,
I’m gonna do taco casserole,
ham, cheese, and potato bake,
gonna do tater tot casseroles.
I’m thinking I’m gonna also get in
some easy baked stroganoff,
four or so of an egg, ham, and
cheese breakfast casserole,
and so this gives us well
over 40 dinner meals,
it’s gonna give us about
40 breakfasts or so.
I’m doin’ my math here.
Usually I like to think that French toast,
that should be seven breakfasts,
the pancakes should be at least seven,
the egg, ham, and cheese burritos,
we usually go through 10 for a breakfast
because we do add in either
yogurt or fruit or something,
so that’s another 10.
So if we say 15 plus 10, that’s 25,
and then even if I add in
my egg, ham, and cheese breakfast bake,
so I might be off, I
might’ve meant 30ish there.
So it’s all a rough estimate,
I just try to make a whole lot.
I remembered what I was doing,
I was figuring in these banana
breads and blueberry breads
to go along to mix in
with some breakfasts too.
Now, with my freezer cooking this month,
I’ll turn the camera so you can see me.
With my freezer cooking,
I have many, many freezer meals
still left from our last
freezer cooking days
that I did about four
or five weeks ago now,
so next I’m gonna take
you up to my freezer
and just kinda show you
what I’m starting with.
We probably have, I’m gonna say off hand
we have at least 10 of
the nine by 13 pans,
I think I have three or
four slow cooker meatloafs.
The things we’re out of are
a lot of the fill-in things
like the peanut butter and jellies,
and the grilled cheese,
and the fruit breads.
I think we have one pack
of French toast left,
I think we’re out of the
egg and cheese burritos,
so anyway, we have a baby comin’,
there’s the baby, we have a baby comin’
in, as of this filming,
four to five more weeks,
so I’m just trying to get ahead of things.
The grocery haul that I just did
and this freezer cooking time,
plus with the meals I have,
I’m thinking in my head
that should be a good six weeks or so.
Obviously we’re gonna add in
some other meals within that,
there’s gonna be times
when we’re not home,
we eat dinner out, and
there’s gonna be times where
I just feel like makin’
somethin’ different.
We might get down to where we do
like a week or so pantry challenge.
I’m planning that this will be
my last big freezer cooking
time before we have the baby,
but I might be able to get another one in.
So, so yeah, that’s the plan, man.
Okay, so here’s how my
new full-size freezer
is looking right now.
These items, the mixed
veggies and the blueberries,
we’re gonna take back in
for cooking I’m doing today.
We have, you know, nothing
left on several shelves.
All of the freezer PB&Js,
which ended up being
about 10 or so lunches,
really, for the month, are gone.
We do have a few of these
freezer grilled cheeses left.
You all have, a few of you’ve
asked me how to do these.
I just hook up the griddle
and put the frozen grilled
cheese right on it,
and flip it, and voila,
we have grilled cheese.
We also have two packs, it looks
like, of French toast left,
so that gives us a base.
Here in the door, now several of these
like potatoes and tater tots
I’m using in some meals this month.
Got a pack of popsicles
left, some hot dog buns,
some rice, and some
little veggie packs, too.
Now, up here this is
everything that’s left
from my freezer cookin’ time
last month, 15 meals left,
so I’ve got 11 of my big pans of meals,
and then I have three freezer meatloafs,
and then I have a potpie
casserole that’s still left,
so that’s 15, and then I’m gonna
get this puppy filled up again,
and have some peace of mind, yeehaw.
One thing I’ve gotten done already
is I got all four boxes
of my jumbo shells cooked
for the stuffed shells I’m going to make.
I also just finished with about six pounds
of boneless, skinless chicken breast.
One of the meals I’m going
to get done today is,
’cause we need dinner anyway,
and it sounds good to my pregnant belly,
is I’m gonna go ahead
and get all the chicken fried rice done,
and we’ll have that for dinner
and then I’ll get those freezer meals done
and out in the freezer.
I’m also, in the middle of juggling that
I’m gonna work on getting
the banana bread going first
and keep my little bread
assembly line going.
It’s 5:35, so don’t think I’m doin’ this
at 5:35 in the morning.
I probably started today about 2,
but it has been very slow and steady.
I did get all the rice done.
I’m just kinda pickin’ away at it.
What I realized, and I had
showed on the list here,
there were still some things I needed
in order for the bigger
kids to help me today,
like we needed a block of cheese
and we needed four jars of peanut butter,
those kinda things.
I also want my husband to just pick us up
a second electric griddle.
We have one, I love it,
but I would love two.
It’s gonna be able to help
us get a lot more done
on these big cookin’ days.
So, my husband’s gonna go to
Walmart for me this evening,
and him and the kids have been doing
a ton of outside
wilderness projects today.
They got a bridge built,
and they’re movin’ rocks and
diggin’ stumps and doin’ stuff,
so tomorrow I’ll have more kids available
just to help push some of this out,
so like I said, my goals are
if I can get the meat done,
if I can get, the rice is already done,
get the rest of the noodles
done, get this bread goin’,
then tomorrow will be
big meal assembly time.
I’m gonna show you how the
chicken stir fry is going,
because again, it’s what my
baby wanted for dinner tonight
and so I’m gonna try to make
several pans of it, too.
So, this is some chicken
that I cooked up separate
so I could do it in soy sauce,
there’s a whole onion in there.
This is one of the large
bags of mixed vegetables,
also with some soy sauce,
and then I’m scrambling
some eggs right now.
I put the brown, all the brown rice
that I’ve pre-cooked
today I have in my large,
large wonderful, beautiful,
intelligent, smart,
all the lovely things I can
say about my large stockpot.
So my plan is, I’m going to dump
the other ingredients in
here and mix it all up
and we’ll put it in nine by 13
baking pans for the freezer,
and my goal of course is to have
a big bowl of it for tonight as well.
Okay, so stirrin’ this will be a beast,
but I have my huge pot now loaded.
I’ve added the five pounds of chicken
that I cooked in soy sauce,
18 scrambled eggs, and that
huge pack of mixed vegetables
that I cooked in soy sauce,
and then I added in a little
bit of sesame seed oil as well,
so now I’ve gotta work on mixin’
this whole thing together.
Here is a peek at how the fried rice looks
when it is all stirred up.
I did end up taking about half of it out
after mixing for a few minutes,
then I made sure the
bottom layer was mixed
and I’ve mixed it all together,
so lots of mixing for the arm muscles,
but now I’m going to take
out enough for dinner tonight
and then see how many
more pans I can fill.
Here is three large pans
of the chicken fried rice.
I have saved the equivalent,
I scooped out the equivalent
(mumbles) my large Tupperware container,
I scooped out enough for us to have it
for dinner tonight and tomorrow night
so that would equal
about five pans’ worth,
but I know tomorrow I don’t
wanna stop to make dinner
so at least we got three more
for the freezer out of it,
and the rest for dinner for two nights.
(lively banjo music)
Hey guys, so I am on day
two of mega freezer cookin’,
I was gonna update you on
what I got done yesterday.
It wasn’t quite as much
as I would’ve liked
to have gotten done,
I worked pretty steady from
about 5:00 p.m. until midnight,
that’s just how it worked out in my world,
and anyway, so I’m gonna show you my list
and go over what we did get done.
So I did get about 50 pounds
of the meat pre-cooked,
I got 10 pounds of rice total cooked
and 10 pounds of various noodles,
I did not get to either of the breads,
but I did scramble the eggs,
I did, let me think here,
I think I did about six dozen or so,
and then I saved the broth from my chicken
for different things,
and I think that’s it,
I think that’s really all I got done,
but I’m moving in slow motion.
So, right now I’ve got,
Jadin is goin’ through
and doing the grilled cheese sandwiches,
Naomi’s workin’ on peanut
butter and jelly sandwiches.
Zion helped me get some dishes hand washed
and caught up this morning,
he also helped me with that last night,
so everyone has been super helpful.
Right now Zion is cuttin’ up kielbasa
and then I’m gonna have him cut up a ham.
So when Jadin’s done with
grilled cheese sandwiches,
and he has to go to work this afternoon,
but if he still has time
I’m gonna have him man the French toast.
My husband did pick me up
a second electric griddle last night
to help that go a little quicker.
And when Naomi is done
with PB&Js this afternoon
I’m gonna have her work on pancakes,
so that’s kinda what the bigger
kids are doin’ right now.
Right now what I’m working on,
and Amelia’s been over there helping me,
is we’re gettin’ a whole
bunch of banana bread going.
Amelia and I have been also workin’ on
mashin’ up all our bananas.
We have about 15 cups of bananas in here,
so I have tripled my standard recipe,
and what I’m gonna have to do
is I’m gonna mix it all
in my massive stockpot,
but I’m going to do what
I can with the hand mixer
in this bowl, which is the
largest mixing bowl that I have.
Now it’s been a little bit
’cause I had to sit a
drink a cup of coffee,
hadn’t had any coffee yet today,
it’s like 1:30 in the afternoon.
Had to drink a cup of coffee,
get off my feet for
about 30 minutes or so,
let Daniel and Amelia play on the deck.
Anyway, Zion used his good arm muscles
to stir this batch of banana
bread up for me, so here we go.
Now I’m gonna get it into
several pans in the oven.
Got five pans goin’ in now,
two of these are nine by 13 pans,
this is an eight by 11,
this is an eight by eight.
So I’m gonna get all
these in the oven now,
and I have enough, I believe,
to get about five more
pans after this load.
Okay, so here’s how things are lookin’
with the kielbasa and
cheesy broccoli bake.
I have made, and then I
have another nine by 13 pan,
so I’ve made six total,
that’s currently in the oven
because we have a guest for dinner
so we’re gonna have our
little bit of stir fry
that’s leftover from last night,
and then we’re gonna have
one of these pans as well,
and, you know, just as
two separate dishes,
but it’ll go together
lovely like a buffet.
So I’m gonna wrap these up
now and get these labeled
and in the freezer for weeks to come.
(jazzy piano music)
So this is how the kielbasa
and cheesy broccoli bake turned out.
I did it in my oven,
and of course this wasn’t
already pre-frozen.
I did it covered with foil
at 350 for about 45 minutes,
and then I took the foil off
the last 10 to 15 minutes,
and it’s perfect now.
I had one bite, I’m waitin’
for the second bite to cool,
and we’re gonna add this
in to our dinner buffet.
And then here’s how the
banana bread is working out.
I ended up having nine loaves
that I’m gonna put in the freezer now,
and then we’ll add more later.
So this is how the first pan is looking,
it’s got a layer of sauce underneath,
it has all these stuffed shells here.
I did a loose cup of
shredded mozzarella on top,
now I’m gonna cover it
with sauce and more cheese
and then wrap it, and then we’ll just see
how many pans of these we can make.
So, givin’ you guys an
update, it is now day three.
So, yesterday what happened,
I ended up taking a really
long, like three or so hour nap
in the late afternoon, early evening,
so of course that took time.
I also ended up with a sick
kiddo, and that took time.
So, I’m gonna update you on
what I did get done yesterday,
and then where we are today,
and I’m outta breath because (gasps)
I just took Gabriel, Liam, and Amelia
out to be with their daddy
while we finish this up,
so let me show ya what’s
been happenin’ here,
gonna get my marker.
So, okay, so yesterday I did
finish up the stuffed shells,
I also did the cheesy
kielbasa noodle bake,
and I did the ham and
cheese potatoes bake.
Now, okay, we finished the banana bread.
I’m lookin’ through here.
So, right now Jadin is working on
seven loaves of French
toast, (child squeals)
and whoo, Daniel, Daniel’s havin’ fun,
and then Zion is assembling
the egg, ham, and cheese burritos.
So I mentioned yesterday I
didn’t feel like standing
to do the cheese sauce for
the baked, for what was it?
For one of my recipes, for the
kielbasa and broccoli bake.
You havin’ fun Daniel, you got a box?
And our floor is super cruddy,
but we’re not mopping obviously
’til we’re done with all this cookin’.
So, oh, and then Travis,
I had him pick us up a second griddle
because now like when
Jadin does the French toast
he can do almost a whole loaf at a time,
I figured it would just a
time saver that we deserve.
Okay, so what I’m gonna go after doing now
is I’m gonna do the tater tot casserole,
I’m gonna do beef stroganoff,
but I think I’m using rice,
and you’ll see, this is
like the super cheap,
mama don’t wanna think version,
and then what else, oh and I’m
gonna do the taco casserole.
I’m still up in the air,
and I’m gonna see time-wise
what I’m doin’ between,
oh Daniel, you’re havin’
fun with that car, yes, yes.
Hey Daniel, ready, set, go.
Ready, set, go!
Whoo, and he’s off, okay.
So, I’m still up in the air
with the baked mac and cheese
and the slow cooker chicken and dumplin’s.
We have our dance recitals comin’ up,
we’ve got dance class
and stuff this afternoon,
and I’m just gonna see
how far I can push it
and what else I can get
done to pull this off.
I had to come out to the garage anyway
so I thought I’d give you guys an update.
It’s not super organized yet,
and Zion helped me a whole lot last night,
and Jadin helped me a lot too,
especially when he got
home from work, busy boys.
They’ve been carrying
different casserole pans out here for me.
But here is all the frozen
grilled cheese we got done,
and again, I just know I’ll be asked again
so let me tell ya real quick,
it’s just two slices of
bread, two pieces of cheese,
frozen, not grilled,
and then we throw it on the
griddle when we need it,
fantastic in a pinch.
Down here is our bazillion
peanut butter and jellies.
Those are our stuffed shells.
Now, those, you know,
they’re a little soft.
Anything that’s goopy or
cheesy, not very firm,
I had the boys set them out individually
so they could get hard, but
now today I can stack ’em.
So this is a collection
of pre-cooked items
I’ve done over the last few days
that we’re gonna use now,
and then I still got a little bit
of this fantastic chicken fried rice.
I’m going to shove this in my face
while I work on makin’ other meals.
Okay, so givin’ you guys a peek
at what I’m workin’ with now.
I cooked my ground beef,
I pre-cooked it two days
ago if you guys remember,
and so, you know, it just gets hard
when it’s sittin’ in the bag,
so there’s the ground beef,
I went ahead and put in here
four cans of diced tomatoes,
four cans of black beans.
I only had the equivalent
of what I would call
a standard can of corn.
I would put in four cans of
corn, though, if I had it,
but I don’t, so that’s that.
I’m gonna add in my garlic
powder, my onion powder,
cumin, and also chili powder
to make a quick homemade
taco seasoning flavor,
and we’re just gonna
get all this mixed up.
Oh, I also added in a whole onion.
So, could’ve done this on my
prep day, it’s okay though,
I’m just warmin’ it up, stirrin’ it up,
and then we’re gonna do our layers.
And then, so I’ve got the ground beef,
and the veggies, and
the rice all mixed up,
I just added in four
cups of shredded cheese
that I’m gonna mix in, and
then we’ll start makin’ it
and puttin’ our pans together.
My oldest son has to go get
ready for work real quick
so I’m takin’ over.
He’s, at least for now,
he’s gotten I think about four
loaves done of French toast,
and so I’m gonna jump in
and get some more goin’,
and then I’m gonna get back over there
and work on assembling
those taco casseroles.
And I may hand this job
off to Naomi, possibly.
Zion is still workin’ on burritos,
and Naomi’s doin’
somethin’ else right now,
so we’ll just see how it goes,
I’m gonna show you what
this looks like real quick.
Okay, so there you go,
the dueling griddles are going.
Jadin said, obviously, the new
one heats up a lot quicker,
and cooks things faster.
This one we’ve had, I don’t know,
maybe I bought it two years ago,
maybe it’s been three years ago now,
I shared it on Instagram
a bazillion years ago.
So, I’m gonna go over here and work on,
I was workin’ on puttin’ these
taco casseroles together.
I’m gonna do the first one
and then I’ll show ya how I assemble ’em.
Here’s what our first taco
casserole looks like all done.
What I’m gonna do now
is we actually need somethin’
for dinner tonight anyway,
so I’m gonna go ahead
and put this in our oven.
Since it doesn’t need to
be defrosted or anything
I’m gonna do it for about
30 to 45 minutes on 350.
So, these I let sit too long,
so these probably need to come off first.
See, this is me trying to cook
too many things at one time.
We’ll get back to those
casseroles though in a minute,
I just have ’em on there
to cool for a few minutes.
Come on buddy, be my friend.
Get on my spatula.
There we go.
Come on, come on, you
can do it, you can do it.
Hop on, it’s fun.
It’s fun to ride on the
spatula, French toast pieces.
Now come on, I’m gonna
just use my fingers.
Okay.
There we go, we will just
not play with the spatula.
Obviously, be careful if
you grab your hot food.
I am not using proper utensils,
do not try this at home.
This is desperate mama
trying to get this freezer cookin’ done,
those actually are a
little too hot for me.
Okay, so the way I like to do these
is to take taco shells, crunch ’em up,
you do a layer of taco shells
and then your other layers.
However, this is the only box
of taco shells that I have,
but have no fear, I can still make this
and it’s still gonna be fantastic.
There’s another one completed,
we got another one in the oven.
So let me show you what I’m using.
My friend Jo, and now her site,
she’s over at lastingthumprints.com,
and she’s one of my best
girlfriends in real life, too,
she makes like some really
good Mexican lasagnas
and she uses tortillas,
so of course I emergency messaged her
and asked her, I said I’m out of chips,
do you think I could use
tortillas in my taco casserole?
And she said oh yeah,
I do it all the time.
So that’s what I’m doing,
and what I’ve done is I’ve
just sliced them in half,
and then it’s not gonna be total covering,
but it’s good enough, just
enough to get a base there.
Next I do my, now this is
my ground beef, and cheese,
and beans, and corn, and diced tomatoes,
and rice, and seasoning.
Now, I know I did my little variation
of homemade taco seasoning.
If you’re a mama in a pinch
or you just don’t care
to do that, whatever,
just use regular taco seasoning
packets from the store,
it’s totally fine, whatever,
you know our motto
around here, you do you,
you do whatever works for you.
So, I’m spreading this out, okay.
Now, next what I do, it ends up being
about a cup of sour cream.
You know, I do eyeballing
school around here,
but I like to do the little,
like to do little dollops, little drops
of sour cream all around,
and then spread it out.
Yeah, yeah.
And Naomi is over there,
she is takin’ over the
French toast makin’ job.
Jadin is off to work for the evening,
and then we’re gonna run
out the door to dance.
My husband is doing the
take Jadin to work shift.
He would take the kids to dance,
but we’re gettin’ ready,
like I mentioned earlier,
for end of year recitals and stuff
so I’m gonna take ’em tonight
’cause I need to talk to
one of their teachers.
Okay, so there’s our sour cream layer,
and now, this is another thing I do.
I’m gonna tell you cups,
I have measured it and checked it.
One of my handfuls of cheese
or anything equals a cup,
so there’s one cup of cheese,
two cups of cheese, voila.
Now, also with these taco casserole bakes
you can do a lot of variations.
I mean, if your family love black olives
you could do a layer of black olives,
a layer of jalapenos, so
many fun things you can do.
And if I was using taco shells
I would do another crunched up layer here,
but, again, we make the
best with what we have,
so now I’m gonna do some
tortillas placed around.
Okay, and then here I like
to get in one more thin layer
of our mixture here.
I hear my ice maker goin’, okay.
I may have to get one
more little scoop out.
But I wanna leave enough room
because I’m gonna do one more layer
of the sour cream and the cheese,
and then on baking day
when we take these out of the freezer,
and then I could either put ’em in frozen,
of course the cooking
time is gonna be adjusted
’cause that’ll be longer,
or we can set them out in the
refrigerator the night before
and they’ll be defrosted
by the time they need
to be put in for dinner
the next afternoon.
So what I’ll do is whenever
these need to be put in
before dinner, or one of the kids can,
I will need to pick up more taco shells,
or this is also a great way
if you find, like, stale
boxes of taco shells on sale,
sometimes you can find,
especially at discount grocery
stores like Sharp Shopper,
you can find bags of tortillas
chips that need used up,
so I just crunch up a layer on top
and then shove them in the oven.
With my bake that I’m doing now
I didn’t get to it in time
because French toast drama,
all of that, so about 15
minutes before it’s done
I’m gonna crunch up my
taco shells over there.
So, let’s get another layer of sour cream.
And this recipe is fun
because just depending on,
you know, how you feel for the day,
if I was doing this one night
I could serve it with
shredded lettuce and tomatoes
and other toppings, similar to tacos.
Also you could do more full chips,
lots of ways you can do it
to just really stretch
this recipe out further,
and this goes great with
lots of good, fresh veggies.
I know when I’m filming this
we’re in the gardening time of year
and lots of you have your gardens going.
So again, lots of ways
you can make this work
and make this a nice full
meal for your family.
So that layer of sour
cream is a little thinner,
and then we’ll do our
two cups of cheese, here is another one,
then two.
Okay, and I’m actually gonna do three
’cause I feel like the top
needs a little bit more,
and I’m gonna push this
out of the way and see,
just see how many we can
stretch our meat mixture to do.
This is what our taco
casseroles look like done.
Now, I just realized, and of
course time is tickin’ away
and it’s almost time for dance.
Oh, and let me show ya, I’ve got
just a little bit of the
meat and rice mixture left.
I’m gonna put that in a
baggie and just label it.
I can use that later when I do,
like if I do taco meat in the slow cooker,
if I do a big pot of chili,
I’ll just add that in
’cause it’s already perfect to go along.
But anyway, I still have
the stroganoff to do,
and I have tater tot casserole,
and then I have another recipe
I can’t think of right now.
All need sour cream, and I used
a ton of sour cream on these
I’m totally out, so I will
have to get sour cream tonight,
we’re gonna have to finish those
couple recipes up tomorrow.
I might be able to pull
off getting one more
super easy chicken recipe done
before I have to run out the door,
so I’m gonna get these
wrapped up and work on,
here’s (mumbles) the kitchen,
some kitchen messes goin’ on,
work on gettin’ some of this cleaned up.
See if I can get my one more thing done,
may not, we’ll see, we’ll
see how it goes here.
Here is my bag of just the
leftover meat and rice,
’cause I’m not gonna do
anymore of these today.
So I just put a little note to myself,
add to taco meat or chili, and the date,
and here in the next month or two
I’m sure I will set this
out and add it to something.
And so here is what one of
the taco bakes looks like.
I did about five crushed tacos on the top
and one more handful of cheese,
lots of cheese in this one.
And here is a picture of it in action,
I’m gonna cool some plates off
for a quick runnin’ out the door dinner.
Friends, so we’re back to day four
of me getting a bunch
of freezer meals done.
If you remember, yesterday I got
five of those taco casserole bakes done,
we had one for dinner, those
are really, really good.
Then I ran out of sour cream,
those took a lot of sour cream,
just more than I figured.
I had bought several of, let me show ya,
like these big three pound tub containers,
but just with several of the
recipes I’ve already done,
you know, I underestimated
on the sour cream,
so Travis went back last night
and got me more sour cream,
and what else did he get me,
I think that was it,
so today I can finish.
What’s been happening so far today
is Zion’s working on the blueberry bread,
there’s three loaves in.
He’s got two, I’ll show ya,
two of these nine by 13 pans ready to go.
I have brown rice I just
did in the instant pot,
I needed this for the
stroganoff I’m gonna do.
And there is the brown rice.
Anyway, so that’s one kitchen
scene goin’ down right now,
and then, again, about to have this baby,
so my older kids, super, super helpful.
Travis just took a bunch of the littles
out to do some errands with him,
and our older son has a
retreat he’s goin’ on.
He needed an air mattress,
so they’re pickin’ up an air mattress too.
So, this is a lot of the items I need
for several different meals
that I’m going to jump into doing.
I still have some pre-cooked
ground beef in the refrigerator
and that rice over there,
but this is the crux of it.
So, from what we’ve done
over the last few days
I’ve got these big bags of chicken,
I think I have another big bag,
oh yep, there it is.
So I just set this all out before I start
my mega meal assembly.
This is the cheese I have left,
those pre-cooked noodles, sour cream,
I got some mixed vegetables,
so I’ll get organized and
put these with my broccoli.
Okay, I got interrupted,
I don’t know what I was saying,
and I won’t know until I was editing,
but I think I was telling you guys
that this is what I’m gonna work with now
besides my ground beef and rice,
and we’re gonna go from there.
I’ve got, oh, that’s what,
let me show you the meals I’m gonna do,
and his blueberry bread is beepin’.
Okay, so for our meal recap,
I scratched doing, what was it,
I’m not doing baked macaroni and cheese,
I replaced that with a
chicken broccoli Alfredo bake
that we’re gonna do, and what else?
Oh, and at this point I’m not gonna do
the slow cooker chicken and dumplings.
I will link in my post that
goes through all of this
that has all the recipes
and all the resources
for you to pull this off
without having to mark
up a whiteboard like me.
So what I’m gonna do today
is I’m gonna try to do several of these
chicken broccoli Alfredo bakes,
I’m gonna do several tater
tot chicken casseroles,
and I’m gonna do several of these
baked stroganoff easy casseroles,
and then I’m gonna do several of these
egg, bacon, and cheese bakes,
which really can be good for breakfast,
or dinner, or whenever.
So I’m thinkin’ that should put us,
when it’s all said and done,
around 40 freezer meals
that have been done,
and hopefully we can get at least
those 10 loaves of blueberry bread done,
and that’s our goal for today
and I will wrap this
freezer cookin’ time up.
Here is the inside of the
tater tot chicken casserole
that I’m working on,
you can certainly do this the variation
where you use several
pounds of ground beef
and you use cream of mushroom soup.
I am doing it with chicken
because I have more chicken left,
and the little bit of
ground beef I do have left
I need for the stroganoff,
so what I’ve done is I’ve used
three 26 ounce cans of
cream of chicken soup.
Again, you can certainly make it homemade.
If you need total grace, buy
the cream of chicken in a can.
I used four cups of sour cream,
four cups of shredded cheese,
and then a big five pound
bag of mixed veggies,
and really to mix this up
well I had to use my hands
but they have since been rinsed off,
so now we’re gonna fill
our casserole dishes,
then layer the top with tater tots,
and then some more shredded
cheese, and it’ll be done.
Two of ’em done here, and
I’m gonna show you guys
the super easy assembly
process for this third one.
Obviously the first thing I’m gonna do
is go to my big pot of mix.
Now, this recipe I feel like, you know,
if you’re on a really tight budget
and you need to stretch this more,
you can add in pre-cooked rice
or even some pre-cooked noodles.
You could stretch it a
couple different ways.
I have used chicken, the cream of chicken,
the sour cream, and the veggies,
but if you would like to
stretch it a little further
than the four pans I’m doing,
I think that rice would go in
your main mix that you put down first,
and no one would really know.
I just always think of ways
that moms can stretch their
meals a little further
if they need to.
Okay, there you go, so this
is what the mix looks like
in the pan, now it’s as simple
as getting the bag of taters
and lining the top.
I’m gonna set my camera down
now and pour some on here
and then I’ll show you guys in a second.
Okay, that was a little quicker for me.
And then I spread ’em out
so they’re not stacked
on top of each other,
’cause you want these
to be nice and crispy
whenever you cook it.
And the nice thing is,
since I’m doin’ about
five more meals today
we’ll just see whichever
one looks most appealing
for dinner tonight and that is
what we will put in the oven.
Okay, so Jamerrill math
is two of my handfuls.
There we go, so that’s
the assembly process
for this chicken tater tot casserole,
and again, you can switch
it out and use ground beef,
but we’re workin’ with what we have here.
Okay, so Zion is rinsing my pot for me,
but here’s what the four
chicken tater tot casseroles
look like completely done.
So now I’m gonna wrap ’em
and we’ll get these in the freezer.
So now what’s goin’ down
is my chicken broccoli
Alfredo noodle bake.
I have five pounds of shredded chicken,
so this is gonna be massive.
Of course, these Graham crackers here
have nothin’ to do with anything
other than I just ate
a whole bunch of them
with peanut butter, yay.
I’m gonna use four cans
of cream of mushroom soup,
about six cups of sour cream,
and cheese, and broccoli,
and these noodles,
so let’s put it all together.
Okay, so I just poured in the
four cans of cream of mushroom
now I’m gonna do the cups of sour cream.
So here’s a peek at what it looks like
with the sour cream in there,
and there we are with five
cups of shredded cheese.
Okay, so here’s what the
put looks like so far,
I just poured in the five
pounds of frozen broccoli.
This is what the big, my
massive pot looks like.
The five pounds of
chicken is at the bottom,
so I’m just gonna have to use
my hands, again, to stir this,
and then I’m gonna use
the smaller container
to bring in some of the
mixture, and then the noodles,
and actually mix up the casserole filling
and do it between two.
You know if you’re a mama
and you cook a whole lot
it doesn’t always fit into one pot,
so I have to use several sometimes.
Here is how the chicken
broccoli Alfredo bakes
have turned out, I was actually able
to get seven casserole pans full.
Now, all of these are nine by 13,
except this one is a nine by,
I think it’s like 11 and 3/4,
but it’s a deeper dish,
so I’m gonna say for that
little speck of a measurement
the volume is the same.
So now, of course, Zion’s
rinsin’ a pot for me again,
I’m going to cover all
of these with cheese
and I’ll give you the final peek.
Go topped with cheese,
I just remembered I do
have probably about,
I don’t know, maybe a pound
of shredded mozzarella left.
That would’ve been perfect
on top of this too,
but cheese is cheese, and
this blend’ll be excellent.
I’m going to shake some Parmesan cheese
on top of each one, and then foil ’em,
and yes, my voice is gettin’
tired, but we’re almost done.
Hey guys, so here’s the update.
My stomach was hurtin’ and
I just had to lay down,
you know, muscle aches and pains,
so I laid down for a little bit.
I’ve got some bacon in the oven right now
for an egg and cheese and
bacon bake that I’m gonna do.
We’re gonna have dinner first.
Just got done doing is
my easy beef stroganoff.
This was just 12 cups of
pre-cooked brown rice,
about two and a half pounds of beef
because I’m running low
on that at this point,
four cans of cream of mushroom soup,
about six cups of sour cream,
mixed it all together
by hand in my messy pot,
spread it out in my dishes,
and then I put about
two cups of mozzarella
on top of each one,
because this last little
bit of shredded cheese
I have to use for my egg and bacon bakes
that I’m gonna do here last.
So, and what we’re doin’
for dinner tonight,
again, since mama can’t move,
is I did one of these tater tot casseroles
and I did one of the
chicken broccoli Alfredos.
We won’t necessarily eat both,
but today is Saturday
when I’m filming this,
tomorrow’s Sunday, and I figure,
whatever leftovers we can
have for lunch tomorrow,
we’re also having bowls of applesauce
with this dinner tonight.
Good morning guys, I am
in full pregnant woman,
pregnant country woman
nightgown mode here,
so I’m not showin’ you myself,
but I will show ya breakfast, so,
here’s how breakfast is lookin’,
oh my, those are almost done.
These are, I’m gonna do
these for the freezer
now that I have everything out,
and then I’m officially
done with my current
several day freezer cookin’ stock up,
but what these are is
it’s eggs, sour cream,
shredded cheese, and then
it’s topped with tater tots,
bacon, and more cheese, (laughs) so,
just ridiculous, we won’t eat
both of these for breakfast,
but I’m makin’ one for
now and one for later,
I’m sure we’ll have it as leftovers
either for tomorrow’s breakfast
or at some point here real soon.
Hey guys, so what I’m doin’,
I’m hoping to make four nine
by 13 breakfast casseroles.
This is four dozen eggs,
so if you’re just doin’ this recipe
for a smaller amount of people
you could just do a dozen eggs,
and the little, you’ll
see some little mess
in the bowl already, I used this bowl,
I’m just reusing this bowl,
I mixed two casseroles in it earlier.
So, to do this large family style
I’ve got four dozen eggs in here,
I’m gonna put in four
cups of shredded cheese,
four cups of sour cream,
and we’ll go from there.
Okay, so our bowl is nearly to the brim,
but you know, I like to push things,
so we’ve got in our four cups
of shredded cheese underneath,
the four cups of sour cream,
I added in about three cups of milk
’cause I didn’t think I
could fit any more in,
and now I’m gonna mix it,
mostly on low to be able to mix this up.
So these are our four nine by 13 pans,
they will, of course, you know,
the egg mix is gonna grow when I cook it
to look like our cooked
pans I already showed you,
so what I’m gonna do is
I’m going to wrap these
and I’m going to freeze them.
Again, this is our egg, our sour cream,
our milk, and our cheese mixture.
I’m not freezing it with tater tots on it.
What I’m gonna do, and you
know, hello talking hand,
we have a shadow today.
The way that we’ll handle this is
the night before we need
these bakes we will set one,
you know, me or someone else in our family
will set one out in the refrigerator
and then the morning that we bake it,
or even if we’re gonna have it for dinner,
whenever we need it it’ll be defrosted,
we will add our tater tots
and some extra cheese on
them and then bake it.
It may need up to an
hour at 350 in our oven
depending on if, you know,
it’s truly, fully defrosted or not,
and your oven times, it’s just gonna vary,
but you cook it until it’s hot and bubbly.
So I’m not gonna freeze it
with the tater tots on it
because it’s very liquidy,
we will just do it that day.
So I’m gonna give you guys a freezer tour
after all these days of freezer cookin’,
and this is what the freezer looks like,
tons, and tons, and
tons, and tons of meals.
Tons, tons, tons, tons.
Grilled cheese ready to go,
again, not pre-cooked
but ready, can grab ’em
in a quick hurry, all the
peanut butter jellies,
breakfast burritos, just
many, many pans of things,
and then we even overflowed
into our other refrigerator freezer,
so we have several pans in here,
lots of bread, lots of bread,
just some extra veggies up here,
and I have four more casserole pans
with four breakfast bakes
in the house freezer.
(funky music)