27+ BIG FAMILY FREEZER MEALS in 10 Hours! Large Family Freezer Cooking Day Two

27+ BIG FAMILY FREEZER MEALS in 10 Hours! Large Family Freezer Cooking Day Two

August 7, 2019 100 By William Morgan


– Okay, friends, it is
day two of my super mega
dedicated large family
freezer cooking weekend.
We had a hiccup yesterday
where our sink got backed up.
A metal scrub brush got sucked
down the garbage disposal.
Anyway, one thing led to another yesterday
and it was almost like 4:30 or 5:00
and I was just pulling
things together to cook.
And I thought, you know what?
If I start now, which you
know by my other videos
I certainly have had times
where I don’t get started
’til much later in the afternoon,
I thought I don’t get started ’til five,
I’m gonna be cooking
probably ’til midnight
and I just don’t want to do that.
So instead I’m starting today fresh.
And I’m hoping, fingers crossed,
that I’ll be done at a decent time.
Of course it’s not 9:00 a.m.
So if you were gonna cook
the exact meals I’m gonna do
today, and if you could
start in the morning
at a decent time, you would
be done before dinnertime.
I am not a normal person.
I am videoing what I do, I
take pictures of what I cook,
and I make all kinds of recipe notes
and little adaptations and
things while I’m doing this.
So it’s not just a straight through,
easy peasy cooking time.
There’s other carrying on going on.
So it is 1:00 now when I
am starting on day two,
and I’m hoping to be done
and all cleaned up by nine.
So that is a solid eight hours,
but we’re gonna bust
through all kinds of stuff.
So let me show you my
enthusiastic, Jamerrill has energy
and it’s still early in
the day list for right now.
So the way that I’m doing this
is I’ve given myself time blocks.
You know how I like to give time blocks
when I’m planning things out in my day.
So I’m gonna do a bunch of
cookie dough for the freezer
and I’m gonna get Zion started
on the pancake station.
He’s gonna do blueberry
and chocolate chip.
And then I’m gonna do
biscuits and pizza dough.
And I’m gonna do several shepherd’s pies,
(baby coos)
several baked macaroni and cheeses.
Benjamin’s talking to us.
Several pans of sausage fried
rice, because I have a bunch,
I think I’ve got 10 pounds,
of pre-cooked Italian sausage
that I got in a Sharp Shopper deal.
I won’t use all of that, I
don’t think, at this moment,
but I have it.
And then I’m gonna put together
many slow cooker freezer meals,
and then we’re gonna do our cleanup.
I’m hoping that by the time
Zion’s done with pancakes
he can help me later in the day
pull some cleanup together
as long as we don’t flush
another metal scrub brush.
So I’m giving myself
these larger time blocks.
I mean, it shouldn’t really
take an hour to do cookie dough.
But whenever I do my time
blocks for any schedule,
for my freezer cooking,
for a homeschool day
or what have you, I try to
give myself a cushion time
with everything I try to do.
I know I’m not gonna be able
to just straight do cookies
for 20 minutes and be done.
Stuff is gonna happen.
Mr. Benjamin is in his seat right now
and Gabriel’s taking a
rest with library books.
I know that things are
gonna happen and come up.
And I need that time.
So ready, set, go.
We’re gonna do cookie dough and pancakes.
For the peanut butter chocolate
chip cookies that I’m doing,
of course we do big batches around here.
Calls for four cups of butter.
And so I’m breaking out some
Kerrygold for this as well.
And each one of these blocks
of Kerrygold is eight ounces.
Travis had gotten me some unsalted butter
at Walmart the other day
and I have a cup of this left as well.
That’s a whole lot of butter
that’s gonna go in the
microwave to be softened.
And then this is five cups
of crunchy peanut butter
that I’m using for these
peanut butter chocolate chip cookies.
You could freeze just about
any cookie recipe out there.
What you can do is you
can roll ’em into balls
and flash freeze ’em, put
’em in a gallon freezer bag,
and then on the days that you
want to make homemade cookies
without the mess, you just set
the freezer balls of cookies
out on a baking pan
for just a few minutes,
and then you can bake ’em as usual.
So that’s what we’re gonna do with these.
Here’s our cookie dough
dangling on the side
of a kitchen stool right now.
Gonna get the peanut butter in there
and the chocolate chips, mix it all up.
I went ahead and mixed
all the ingredients first,
and now I’m gonna add
in the chocolate chips
and do a mix with those as well.
So we ended up coming
out at about 12 dozen
of these peanut butter
chocolate chip cookie balls.
Amelia came in and helped me roll ’em up.
And then I had a dozen that I baked
just for us to have while I was cookin’.
Benefit of mama cookin’.
And then over here out of the same recipe,
I have two rolls of the
same cookie dough also.
I could probably get,
hm, let me think here,
at least three to four dozen
total between these two rolls.
But I’m gonna roll these up and freeze ’em
and when we need these, then
they can just be set out
to defrost for a few minutes,
and then they can be sliced as cookies.
It’s just another option.
So I’m getting my first cookie roll
out on some plastic wrap.
So here it is all wrapped up,
and then here it is on the foil.
And now I’m gonna do it in one more layer
of plastic wrap, I’m gonna write on here
what it is first and
then do the extra layer.
And there it is, all nice
and snug and wrapped up.
So I have both of these
rolls of cookie dough
all rolled up now, and I went ahead
and put them together in a gallon bag.
You could just put them
individually in the freezer,
but I have two that are
done, I have the gallon bags,
so that’s just another layer
of protection for them.
Now I’m gonna get all these
other cookie dough balls
in one of our smaller
freezers to flash freeze
for about an hour, hour and a half or so.
Okay, so we got all the
cookies in the freezer
and I’m gonna just take a moment
because we’ve had stuff explodes and grows
and doesn’t need to be on the counter.
So trying to make more room
since we’ve got a whole
lot of cooking going on.
Once I find all my counter space again
then we’re going to do biscuits.
And get those flash freezing.
So I’m in the middle of
doing my biscuits now.
Zion’s using the mixer, you
can keep mixing, that’s fine.
These biscuits I just cut out.
These are whole wheat biscuits.
I’m getting down to the bare bones
on what we have to work with
’cause we’re using so
many of our kitchen tools.
So I’m using these pizza pans
I picked up the other day.
And I’m gonna use those to
flash freeze the biscuits on.
So we can get those in freezer bags too.
What I did was I had my big recipe over on
of course largefamilytable.com.
The big mound of biscuit
dough I had to work with,
I divided it in half, put half over there
while I processed these,
and now we’ll do this half.
(acoustic guitar music)
Okay so here’s my next batch of biscuits.
And I’m going to get those into this pan.
(acoustic guitar music)
Okay, so now we’re gonna slip
these into a freezer somewhere
and then later we’ll be taking them out
and put ’em in baggies.
When we go to use these,
they just need to be set out
for about an hour or so in
the refrigerator to defrost
and then you can just bake ’em as normal.
So when I went out to put
the biscuits to flash freeze,
these cookie dough balls
are nicely frozen solid
and I’m actually, believe it or not,
20 minutes ahead on my
little schedule attempt
to make sure I get this all done today.
So I’m gonna go ahead
and use that 20 minutes
to get these in the freezer
and then also Zion’s got a big stack
of chocolate chip pancakes
that are cooled off.
So I’m gonna get all those
bagged up and put away.
Gonna get caught up on a
few of these bigger dishes
that we need a lot when cookin’ like this,
but here is how the cookie balls work out.
So we’ve got about three
to four dozen in each bag.
Now they’re not gonna stick to each other
because each ball of cookie
dough is individually frozen.
So whenever let’s say we
have a read aloud afternoon
in our homeschool and we
wanna have some cookies
to go along with it, I
can just set these out
for a few minutes and then we
will put them on a baking pan
in the oven at 350 for
about 12 to 14 minutes,
and there you go.
We’ll have cookies without
the homemade cookie mess.
So here’s how our pancakes turned out.
I was able to get about 14 to 16 per bag.
And whenever we have these,
we’ll also have some other
breakfast items as well.
So one of these will definitely
be breakfast for our family.
And honestly, we might
have two or three left.
Now a tip that I’ve heard a lot
and that I’ve seen a lot online
is that some people put a
piece of parchment paper
in between each pancake
so you can pull off individual pancakes
and so that they don’t stick together.
However, what I do is I freeze
the whole bag just like this.
Because we will set the frozen
bag out in the refrigerator
the night before and when we
need them I will yet again
heat up the entire stack.
They don’t stick together,
it works out just fine.
I’ve done this a bazillion times.
And so this is how it
works for me, at least.
So right now I’ve got the pizza dough.
I’m doing whole wheat pizza dough.
And the bread machine
is doing all the work.
I just layered my ingredients in there
and I’m gonna open the
lids and check on ’em here
in a few minutes.
But besides that there’s
nothing else I have to do.
Really in hindsight I
should have started these
hours ago, but just didn’t think of it.
‘Cause you know I’ve been
working on my little time list.
So pizza doughs, no
big deal, that’s going.
So now I’m gonna switch over
to work on the shepherd’s pie.
Benjamin’s talking.
(baby cooing)
I know what else I was gonna do.
Thinking ahead now, I’m
going to take this GoWISE
14 quart pressure cooker for a spin
to get the rice done for all
of these sausage fried rice
that I want to put together here.
A couple meals after the shepherd’s pie,
we’re gonna do the fried rice.
So I should think ahead
and get that going now.
So I’ve got in eight cups of rice
and that means I’m gonna
put in 16 cups of water.
And then this will equal
the 16 cups of water
and that gives it plenty
of room to expand.
It’s not even quite half full yet.
Now I am continuing to get to know
this pressure cooker this weekend.
Biggest thing is it’s
not quite as intuitive
as the Instant Pot, as far as the sealing.
I’ve had a few sealing issues
and I’ve just had to work through.
But now I feel like,
and this is my seventh
time using it in two days,
now I feel like I’ve got it.
So I’m gonna hit, if I can get
it to press, the rice button.
Okay, I’m not touching nothing else.
So there we go.
Eight cups of brown
rice, 16 cups of water,
make sure the lid is sealed.
You will have to follow
the directions for that,
hit the rice button, voila.
Now we’re gonna have a ton
of brown rice for fried rice.
Yay.
You might be able to see
that lovely pizza dough
is just going round and round in there.
So here is Zion’s beautiful
stack of blueberry pancakes.
And now I’m gonna get to
work on the mashed potatoes
for the shepherd’s pie.
Taking some cleanup time here.
Jadyn and Zion are running out the door
for an evening activity.
And Zion has helped me, he
busted out all those pancakes.
Now I know it’s been a few hours,
but him and I also
watched videos and talked
and carried on, so it makes
things take a little longer.
But that’s part of the fun.
So I’m gonna get this
counter cleaned up now.
We do a lot of vinegar and water
cleaning sprays around here.
And this is just an old Febreze bottle
with about a fourth of
vinegar and the rest water.
So this is about 10
pounds or so of potatoes.
I had shared in my freezer
cooking video from the other day
that I did 30 pounds
total of mashed potatoes
in my new 14 quart pressure cooker.
Of course that’s three different times.
I didn’t do all that at once.
But anyway, I was able to
get about 10 pounds or so
in there per go the other night.
This is my last load from there.
20 pounds of it I already mashed up
and made into homemade mashed
potatoes for the freezer.
You can find that recipe
over on largefamilytable.com of course.
And so I’m gonna do it again
now with these 10 pounds.
They’ll slip right out of their skins.
And that’s just how I
make mashed potatoes.
So I got all of those potatoes skinned now
and actually what I’m doing here
is I’m just halving my
20 pound potato recipe.
Oh, and yeah, Daniel’s doing Legos.
I’m gonna do a cup of cream cheese,
(baby babbling)
half a cup of butter.
Yes, honey.
Some garlic powder, some onion powder,
and about four cups of milk.
And that should make this into a lot
of good mashed potatoes for
on top of our shepherd’s pie.
Are we mixing, Daniel?
– Yes!
– [Jamerrill] Yes, I
think our mashed potatoes
need a little bit more milk.
We’re doing it though.
I’ve just been sitting
here watching other mamas
on YouTube while I’m mixy mixy.
Yeah, I gotta get those
in the freezer bag next.
They should be all cooled off.
Benjamin’s still hanging out.
Are you observing those
Lego boys, Benjamin?
– Look, mommy!
– [Jamerrill] Oh, and you
can build ’em too, yeah.
– Look at the Lego castle.
– And Gabriel built
a awesome castle.
– And–
– Naomi’s bringing in
a dance party.
Kids have been eating
some baked spaghetti,
but our brown rice in the
14 quart GoWISE is done.
I’ve just opened it.
So here it is, it’s obviously
very steamy and hot,
but there is the eight
cups of rice all done.
Okay, we’ve been having some
noisy family time out here.
We’re going to update
you on what’s happening.
I got four pans of
shepherd’s pie in the works.
It was about three cups of ground beef
on the bottom of each pan
and then two cups of frozen vegetables.
Now I’m gonna put our homemade
mashed potatoes on top.
Here’s a quick peak at
what the four shepherd pies
turned out like.
I ended up with three cups
of shredded cheddar cheese
on top of each of ’em so now
we’ll get these wrapped up
and outside in the freezer.
Making a little trip
out to the garage here
with my carrying case.
This is how the smaller
freezer top is looking.
These are the baked
spaghettis from the other day.
These are blueberry pancakes from earlier.
And these whole wheat muffins
I will put on top of the baked spaghettis.
So that I can get the
shepherd’s pies in here.
And these pancakes I can
probably start to stack now.
This is how it’ll look for the moment.
I put some blueberry pancakes over here
and more blueberry pancakes in the door,
and then we’ve got circle rolls over here.
And this is how my big, mammoth,
beast refrigerator is lookin’.
So let’s see, I’ve got
chocolate chip pancakes here,
we’ve got meatballs and meatloaves there,
more meatballs here, more
sauce, and mashed potatoes,
and then in the door we
have the cookie dough.
And I showed ya sandwiches.
Now I don’t think in this video I have.
So just in case you didn’t see
my video from the other day,
we have lots of freezer PB and Js,
and meat and cheese sandwiches in here.
And that’s how it’s lookin’ so far.
Almost full.
So I’m working on big pans
of fried rice right now
and this is what I’m putting in it
for the protein this time.
Mild Italian sausage slices.
These are pre-cooked.
I had a five pound back
from Sharp Shopper for 5.49.
Put it in that 30 quart bowl,
now I’m gonna mix ’em all up.
Miss Amelia’s helping me.
– [Amelia] It’s all gone.
– [Jamerrill] It is all gone, good job.
We got all our sesame seed
oil in our sausage fried rice.
– [Amelia] Can I throw it away?
– You can throw it away, honey, thank you.
This is looking good.
Since we love fried rice so much
and because I had this on hand,
I went ahead and just had them bring me
one of these 102 ounces,
big cans, of green beans.
I added green beans to it and
I also had some green onions.
And I don’t always add onions to it,
but I thought I could
sneak ’em in this time.
And so this is how our
fried rice is looking.
And I’ve got this big pack
of spinach from Costco
that has been in the freezer,
so I’m going to crunch up
two of these packs very fine,
sneak those in too.
I think they’ll just blend
in with all the other green
we have going on in here.
But this 30 quart bowl is almost full.
(acoustic guitar music)
If you guys ever wanna
know more about who I watch
on YouTube, let’s see if I can pause this.
Travis and the kids have been out here.
We had dinner and they watched me
and helped me, Naomi did dishes and such.
I have just finished getting
what I’m going to call
my little Italian sausage
and spinach variation
of big pans of fried rice.
So here are the big pans of fried rice.
And I was telling you about
who I watch on YouTube.
This is an Instagram friend of mine.
Her YouTube channel is
called The Art of Home.
She’s pregnant with number nine,
I’ve been enjoying watching
all of the big, large
family-style freezer meals
she’s getting ready for
when she had her baby.
And I don’t know her
first name, that’s awful,
but on Instagram I believe it’s artofhome,
and on YouTube I’ll show you up here.
It’s The Art of Home,
and she has the cute picture of herself.
So if you wanna see more videos like this,
you probably wanna go over
and check out her channel
and see what she’s cookin’
up for, as she calls it,
when her bambino is born.
So here’s my freezer
meals, how they’re lookin’.
I wanted to give you guys a time update
and a Jamerrill let’s have a
reality check update time-wise.
However, I think we’re doing pretty good.
Now there’s one meal I gave
up and I’m two hours behind.
However, overall, considering
all that we’re doing today,
I think we’re doing well.
I feel good, I feel like we can do it.
It’s about nine now.
I’ll show you my board
and then we’ll talk time.
On my board today, so we
got a bunch of cookie dough,
dozens and dozens of
cookies in the freezer.
Zion did dozens and dozens
of blueberry and chocolate chip pancakes.
We did a bunch of biscuits,
we did pizza dough.
I’m also gonna get some
more pizza dough going
because I probably have
a good two hours left.
So we might as well make
some more pizza dough.
We also had a pizza with dinner tonight
and everybody loved it.
We got the shepherd’s pie done
and I just did those five big thick pans
of the spinach and sausage fried rice.
Now I’m giving up on this
baked mac ‘n’ cheese idea.
That one, if you watch my
freezer cooking videos,
somehow that one, if I leave it ’til last,
I just don’t wanna stand
and make the cheese sauce.
So goodbye, yet again,
baked mac ‘n’ cheese.
But now I’m going to do my
slow cooker freezer meals.
And let me clear this off.
So it is nine now.
It is nine.
And really, the slow cooker freezer meals,
they shouldn’t take more than an hour,
but I’m telling you honestly,
I give myself these wide gaps in life.
As of right now Benjamin
has eaten and he’s chill
and he’s back with Travis.
But you know, 30 minutes into this,
if he needs me to lay
down and snuggle with him
for 30 minutes or so, that’s
gonna push the time back.
Which again, that’s fine.
So I’m going to say nine to 11.
Only because of real life.
I think, I have to look at my list,
I think we’re doing at least
12 or 14 slow cooker freezer meals.
And then we have some
overflow and cleanup.
But I’ll show you the kitchen.
The kitchen, it’s really not too bad.
We’ve been working on cleanup, as I said.
Naomi just did a bunch of dishes for me
as I was mixing the fried rice
and hauling things to the freezer.
So this is kinda what’s happening.
I mean, things are cluttered,
it’s just not as bad as it could be.
Anyway, bread machines are in use.
I got some wrapping stuff there,
got my pick 14 quart
pressure cooker over there.
And that’s another thing
that’ll add to the time.
I feel like it’ll take
me at least 10 minutes
to get these wrapped and
out into the freezer.
I already showed this list in my day one
freezer cooking video.
So I’ll share it here again too.
This is part of my Mega
Freezer Meals Planning Pack.
I have, if you text the
word freezer, to 44222,
I will send you out all
eight pages of that.
But yesterday we did
cornbread, we did, let’s see,
we did mashed potatoes, we did meatballs,
we did baked spaghetti,
we did barbecue meatloaf,
we did big batch spaghetti sauce.
So today we’ve done cookie
dough, we did biscuits,
we did blueberry pancakes.
Oh, yesterday we also did
cinnamon french toast.
Blueberry pancakes,
chocolate chip pancakes,
pizza dough, shepherd’s pie.
And forget you, baked mac ‘n’ cheese,
but we did do a variation of fried rice.
So for the slow cooker freezer meals
I’m going to do sloppy joes,
I’m gonna do honey and garlic
chicken, rosemary chicken,
white chicken chili,
and garlic and lime chicken.
Well, backtracking, I’ve
still gotta get those wrapped.
Wrap those now, Jamerrill.
And then I’ll get to
shoving those in the bags.
Just shows you how time slips away.
I got bread machines ready to go again.
But guess what time it is?
It is 9:40, just like that.
So here are our three dough balls
for whole wheat pizza all mixed up.
Each one of these will
be one medium size pizza.
So I put them in a layer of plastic wrap.
I’m gonna then put ’em in a layer of foil,
and then another layer of plastic wrap.
And they should keep well in the freezer
for about four to six weeks.
However, family of 10, nine
of us pizza eaters so far.
Whenever we go to make pizza,
that’s why I’m gonna continue my little
pizza-making dough station,
whenever we go to have
pizza it’s gonna take
several pizzas for that meal.
So I’ll probably end up still
keeping my bread machines
running tomorrow throughout the day
so that we could have
four pizzas for dinner
a couple times in the
next four to six weeks.
A little something you
don’t want to happen.
I thought my dough hook had come off,
but actually my little baking
pan here in my bread machine,
didn’t have it pushed down all the way.
So have to get this one started again.
So I just put together three packs
of this ginger lime chicken.
Each gallon bag has approximately
three pounds of chicken breast in it.
We also have half a cup of lime juice,
a cup of olive oil, two
tablespoons of ground ginger,
two tablespoons of minced garlic,
two tablespoons of parsley,
and then a tablespoon of onion powder,
tablespoon of garlic powder.
So this chicken, actually,
when I’m throwing these bags
together, the chicken is frozen.
It has not been out very long.
I just added all the ingredients in,
I’m sealing it, I’m putting
it back in the freezer.
Whenever I go to make
these in my slow cooker
I will set the bag out from the freezer
into the refrigerator
to defrost overnight.
And then once it is defrosted,
the following day I will
throw it in the slow cooker
and it will go for about
four hours on high,
or you can do up to eight hours on low.
I just got done two bags of
slow cooker sloppy joe mix.
Okay, friends, I’m gonna go ahead
and actually wrap this up now.
I am so close to being done.
Basically what’s left is I
have to haul my freezer meals
to the outside freezer,
and then I’ve gotta do some cleanup.
But it’s 11 now and I’m
gonna stop for tonight.
I already mentioned I do wanna
keep making pizza dough balls
for the freezer throughout
the day tomorrow.
I think if I keep my bread machines going
I might end up with 10 or
so by the end of the day.
But I got eight today, so that was good.
Thought I would just stand here real quick
and give you the rundown of everything.
And then for all of the recipes,
just head over to largefamilytable.com
and they will all be
there waiting for you.
Two more things I skipped on my list.
I was gonna do honey and garlic chicken
for the slow cooker.
And then I was gonna
do white chicken chili.
Because of the time I’m
just gonna stop tonight.
I’m gonna call this good enough.
So in two 10 hour days I got
what will be at least 50 meals
plus add-ins for my family.
So for the white chicken chili
and the honey and garlic chicken,
I was thinking I’ll probably do those
in my new 14 quart electric
pressure cooker here
in the next few weeks or so
and just film those as
like cook with my vlogs.
I am glad that I went
with one of my other meals
and just dumped all the
ingredients in the bags.
Because those will be
helpful for other days.
So final rundown.
So I got 14 bags of cornbread.
We got 18 dozen cookies,
four dozen freezer biscuits,
seven loaves of cinnamon french toast,
which is 14 dozen total,
six dozen chocolate chip pancakes,
six dozen blueberry pancakes.
We got eight pizza balls for the freezer.
17 dozen meatballs.
Six nine by 13 pans of baked spaghetti.
Four pans of shepherd’s pie.
Five barbecue meatloaves.
I did 10 quarts of big
batch spaghetti sauce
and all of that got used
for the shepherd’s pie.
I did five pans of spinach
and sausage fried rice.
I got two gallon bags over there
of sloppy joes for the slow cooker.
Three gallon bags of rosemary chicken.
Three gallon bags of ginger lime chicken.
And then right to kick this off,
I also did three full
gallon bags of homemade
mashed potatoes, which that
recipe will be included in this.
I did those the night before
I started my first official
freezer cooking day,
but I was breaking in my new 14 quart
electric pressure cooker.
And so I went ahead and
did, it was 30 pounds
of potatoes for that pressure cooker
in three different shifts of cooking,
but I used my big 30 quart bowl there
and mixed up all those mashed potatoes.
So yeah, that’s it.
So I’m tired now but it’s been a good
two full 10 hour days of cooking.
I started at one today, so yes,
I believe if I’m doing the math right
that’s 10 hours of cooking through.
Not gonna count my cleanup time.
We got about half a good mess here.
Probably take me about 30 minutes or so
to get everything squared away.
And then I’m gonna go to bed
and start a brand new week tomorrow.
So again, recipes and anything
else you would wanna know
will be over on largefamilytable.com.
That link will be linked
in the description below
with the links to all of these recipes
from these last two freezer cooking days.
So I’ll see you next time, friends,
with another brand new video.
And if you haven’t already,
text the word freezer to 44222
to get your Mega Freezer
Meal Planning Pack.
Because as I keep telling ya,
I got so many more freezer meals
and freezer cooking goodies coming out
and I want you to be the first to know.
Bye bye.