EASY FREEZER MEALS FOR FALL

Hey guys, welcome back to another cook with me today. I am going to share 10 more frozen

meals

now again, these are all frozen

meals

that are new to me. I found them all on Pinterest. I will have the recipes linked below. It also goes over how I'm putting them together as we put them together, so we're going to make 10. 4 of them will be in the slow cooker, 3 of them will be for the oven, and then the other. three will be for an instant pot, if you guys don't have crock-pot instant pots I will have links below for the ones I use and purchased on Amazon.

Step number one, put your hair up, put on your apron. Clean your kitchen, make sure you have your recipes and make sure you have your drink. My drink right now will be a cold beer. I have a bottle of wine in the refrigerator that I bought for this, but it's not 5 o'clock. So I'm going to wait a little bit, maybe it doesn't have to be 5 o'clock, but I think I'm going to need that wine when I'm done cooking, so when I'm completely done, I'll open it. I open the bottle and have a glass, I sit back and relax, so step number one is done, my kitchen is prepared.

I have everything I need, but step number two is now. I need to get all the ingredients out, make sure I have them all. Which I need for recipes because I had already cooked a few

freezer

meals before and started a recipe and found out I completely forgot an ingredient so I had to send my husband to the store. I don't want that to happen again, so I'm going to pull out everything I need and show you guys and just double check that I have everything for my recipes before I start cooking and putting them together.

Okay guys, I got everything out for all the recipes. Don't worry, I'm not going to leave all this stuff out while I'm cooking just so you know a little bit about safety concerns like the food spoiling or something because since I'm making ten separate meals, I'm not making multiples of one. meal. I'm doing things a little differently this time because I just had a hard time choosing recipes and I was like, you know what? I'm going to take some extra time in the kitchen and prepare ten completely different meals and I also wanted to be able to share more recipes with you, so I'll only leave out the items that I need and that I'm using at the moment, everything else will go back in the refrigerator but this is all now.

I'm so glad this is real life. Guys, I double checked my recipes because in the middle of it all I forgot a couple things. I have a feeling I'm going to need more green bell. peppers when I was looking at my recipes, I forgot that I'm going to double one because one recipe only makes four. I'm a family of six here so I need to double it so I need more green peppers and we just drank. the last of our milk and I need milk for a recipe along with sour cream so I'm completely missing those three things so I'm going to start with the recipes that I don't notice need those three things and then I'm going to rest , go to the store, pick up those things and finish, so there will be a little break with me cooking, but if you have everything you need, like in the perfect world, you don't have to stop, there are no interruptions.

Those things, so you could finish this in an afternoon, however, I'm going to have to stop and go back to the store, so this is it, except for those three things that I need and I bought a couple more. things I wanted to share, so these things are necessary to complete some of the meals, but they're not going to mix together like the

freezer

bags or the casseroles and that, if you know what I mean, I went ahead and got some hamburger buns for the Sloppy Joes Philly Cheesesteak I'm making now. I have no idea when I'm going to eat them with my family, so I'll just put them in the freezer and it'll be fine.

So I went ahead and picked it up that way, if it's just a spur of the moment. Hey, tonight we're having Sloppy Joes. I don't have to run to the store to buy hamburger buns, so I got that. The same goes for these noodles. These are to accompany a couple of different dishes. I think this is for one of the chicken dishes and I think this is for the chicken noodle soup, I think, but these are things I don't need. until cooking day, but I wanted to go ahead and pick them up that way, they're in my pantry and I have them again if it's spontaneous.

Hey we are having this for dinner so I don't have to go to the store cornstarch is needed but not for freezing purposes it is needed for the day of cooking so I made sure I had it on hand and then I moved on and never I have used slow cookers. in the past, but I found a few so I'm going to try them just to make cleanup a little easier. Let me know what your guys thought below the last time I did the freeze-dried food video and if you missed it. I'll leave a link in the iCard and in the description of my first email video about the freezer, but I received a lot of comments suggesting I use them just for easier cleanup the day I cook them, so I would have had to pick them up.

I'm going to try it and then we'll come here. Now I bought this in bulk. You do not have to do it. I bought them at Sam's and knew/know that I'm going to be cooking a lot in freezer mode. I plan to make it every 6-8 weeks depending on how quickly my family finishes the meals I'm cooking, so I went ahead and bought in bulk. Now I'm only going to need I think about three of these today, so I'll have what is a 36 pack. I'll have 33 for the future, but I guess since I'm going to make slow cooker meals and freezer meals, and that's it.

You know, meals in the oven and freezer regularly. I went ahead and bought them in bulk and then I have my gallon freezer bags for the other things I'm going to freeze so you'll need those too and then just a little tip I pulled out two little tea towels. here because I like to wash my hands a lot while I cook and clean up little messes along the way, so I went ahead and put them up so I don't have to fight over them while I cook, so I took all that out. I need it now.

I'm going to choose a recipe and start cooking, so I'm going to put in everything I don't need. I just again wanted to show you everything and then I'll come back when I have everything ready. backup and I'm ready to prepare the first meal in the freezer, so obviously I didn't put everything in, I just put the cold stuff in. I'm not going to put all that because I'm going to use it and that. It would be a waste of time, so I already had my bag ready. I wrote the name of the recipe where I'm cooking it, so I put in instant pot.

I set the date to 9:16, just so I know I should use this next time. 30 days, that's usually what I do. I try to cook meals or at least six to eight weeks, no more than eight weeks and I should be done with all of this and then I just put a little note here because I'm going to keep the recipe handy so when I pull this out I can pull out the recipe. and I'll know the cooking instructions and all that, but I put in whatever else I'm going to need on cooking day, so I'm always going to have water, but I wrote, I wrote, I wrote that, two cups of water, since this is a meal instant, you'll need that water to cook everything and then the bow tie noodles is what this chicken will go on and then no I don't write this side because I'll be able to choose you know what I wanted to do, like broccoli or a big salad, or you know whatever you want as a side, so all you need for this is two pounds of chicken.

Now I bought my chicken in bulk, so when I open this I'll take about two pounds or whatever is close enough to that, probably three of these chicken breasts for my bag and then you'll need two tablespoons of Italian dressing mix now. I just bought this little individual package, so I'm going to use this whole package and eight ounces of softened cream cheese, so I have my cream cheese out here, if it's not soft enough when I'm ready to mix it, I can put it in. in the microwave only for about 10 seconds. You could put it in the bowl first and soften it a little more to make it easier to mix and three cups of cream of chicken soup, that's what the recipe calls for, these are the ones that don't.

I know I don't think it's three cups. I'll have to check these cans and see, but I might put both cans in there just because I want it to be a little creamier to have more sauce for the noodles, so I think. That's what I'm going to do, obviously, if you want to follow the instructions step by step, that's awesome, but I love doing a little bit of a different window when I see the food and everything, let me know below. I would like to modify the recipe, so this is the recipe again. I will have all these recipes in the description box, the links to them.

I found them all on Pinterest, so I'm going to mix these three things together: the cream of chicken soup, the cream cheese, and the Italian Seasoning in this bowl and then all I'm going to do is put my chicken in the bag and then I'm going to throw the bowl away once everything is mixed here too, so when I come back you will see my bag, everything mixed and ready to put in the freezer, first meal ready, prepared, I will put it in the freezer and that is exactly how I set up my meals in the freezer when I put them in the bags in my freezer, well, all my foods are meals. even if I use the saucepan, I just leave them like this in my freezer, so I'm going to go ahead and put this in the freezer and start on the next one, okay guys, recipe number two, I already made a little bit. just to move on, but it's the lemon pesto chicken.

I'll make my frozen chicken meal first that way, this won't stay out for long and I don't have to keep putting it in the fridge and taking it out. you know what I mean work through most meals first so I have my chicken here now this one says a pound and a half about four breasts these are a little big so I put three in here this will definitely feed to my family of six then you need some jarred or homemade pesto. I got this pesto from Costco, it's delicious and the recipe says you need half a cup.

I think I'm going to put a cup in here just because they're a little overcooked. the bigger side, but the pesto goes a little, goes a long way with this pesto, so I'll put about a cup on top and then it says 1/8 cup lemon juice, so I'll sprinkle the lemon juice on there and cheese now this recipe calls for half a cup of cheese. I don't really measure the cheese, I'm just going to sprinkle it on top until I think it looks good, so I'm going to go ahead and get these like three layers. over the pesto, the lemon juice and then the cheese and I'll show you what it looks like before I cover it and put it in the freezer and here it's okay, so you have to order it for half a cup of cheese, this is 2 cups.

I put cups on it, it looks great. I'm definitely going to choose this as one of the first frozen meals I'll make because I'm excited to try it, so as you see here the picture shows this over noodles. I think I would. I'll probably make this with rice and then some kind of vegetables to get it ready, all I'm going to do is put the lid on, so again I wrote down what the recipe is, the date and then I put in some instructions. Because in this type of meal I don't really have to go and pull out the recipe, whereas in the instant type of meals I do want to pull out the recipe and just make sure I'm doing things correctly, so for this one I just put it in, it I'm going to preheat it in my oven at 375.

I'm going to cook it for 30 to 40 minutes now the recipe says 25 to 30, but since they are a little thicker I wanted to give it a little more cooking time, so I'm going to let it sit for 30 to 40 minutes with the lid on, then I'm going to take the lid off and roast it for about 5 minutes just to get the top nice melted and a little bit crispy so I'm going to go. go ahead and put this here make sure it's covered well throw it in the freezer and get ready for recipe number three recipe number three let's use up the last of this chicken.

Now we are going to prepare chicken noodle soup for the crockpot. pot, so I have my recipe here. I have my bag labeled with the recipe, the date, and then I have some additional notes here, so I'll add egg noodles when I cook them and I won't freeze them. I'll put them in the bag, I only have them in my pantry. I'll simmer them for 5 to 7 hours and then when they're ready, I'll season them to taste. You can add salt and pepper as they are. cook too if you really want to, you know the seasoning is totally up to you so this is all I need it says 1 to 2 pounds of boneless skinless chicken breasts so here I have 2 chicken breasts that I'm going to put it in the bag and then I need 2 cups of diced carrots, so I'm going to peel them into cubes.

I have 3 here, I think it will be enough, maybe it will be too much, but we'll see, I'll measure. for 2 cups I need 1 cup of diced celery 6 cups of chicken broth and now one of these is 4 cups and then I'm going to use half of another for my 6 because I need the other half for another recipe then two tablespoons of sauce Worchester sure is how they say I never know how to pronounce this so I have that and two tablespoons of parsley and then of course the egg noodles are the last thing here, but the egg is not egg noodles. already in my pantry so I'm going to snackPick up all this and then put everything in the bag,put it back in just before finishing the chicken noodle soup.

I forgot to say that I put the solid stuff in first and so I have my chicken, my carrots, my celery and the parsley here and side note, if you guys don't have an herb chopper, these things are fantastic. I love it, it makes chopping herbs so much easier. I can't even believe I used to do it with just a knife and it's definitely a moment. -saver I'll have a link below if you want to see the one I have and then I'll add the liquid just because it's easier to put this in first so all I have to do is add liquid and then I'll come back and there's the chicken noodle soup, the noodles you will add on the day of cooking and that is the last chicken meal so I have this area clean and ready for the next meat I will be working on it so I will come back once I have everything ready for the recipe number four.

Recipe number four is pretty

easy

and again, I haven't made or tried any of these before, but I used to eat pierogies when I was younger and I haven't had them. I feel like in years it's definitely since my last three kids were born. I might have had them when my oldest son, who is now 13, was young, but definitely not since my other three kids were born, so I saw this on Pinterest and I was like, you know what? I'll try. I think my kids will love it again. You could put anything on the side of this salad, any type of vegetable, just super, super simple to prepare, it seems like that. one is for the crock pot.

I already have my bag labeled and it's called pierogies and sausages. All you need is 18 to 20 ounces of frozen pierogies, so I bought these two boxes, they will be a little more, each box is 16 ounces. but it's okay we can have leftovers or maybe I'll just refreeze it after we're done cooking it since it's not raw it's all cooked already so I'll put both in this bag and then I just needed a pound of sausage. so I have this Smoked Beef Sausage from Hillshire Farm. I'm going to slice it, a can of cream of chicken soup, a can of cheddar cheese soup;

I'm only going to need 2 cups of chicken broth and then it says 1 cup of grated cheese, that's something I'm going to add on the day of cooking. I'm not going to freeze it, so all I'm going to do is put all of this in my pre-labeled bag and I went ahead and wrote here, I add 1 cup of shredded cheddar cheese when I need to cook it and then I'll simmer it for 6 to 8 hours so let's go ahead and pack this all up there are the pierogies and sausages all bagged up for the crock pot now I didn't use both boxes after I poured one box into this bag I went ahead and cut up the sausage and then put it here and I realized how big these probes actually are so I only used about five of the pierogies that I took out of that second box I put them in here and this is definitely enough so I have the rest of those pierogies back in my freezer for maybe a lunch someday or something, cook them a little different maybe in the pan or something and I don't like this soup so I went ahead and put all the soups in here and the chicken broth I mixed in and this is ready for the freezer, so recipe number four is ready, let's move on to number five, okay, recipe number five.

It's going to be beef and broccoli in the crock pot. Now this is the only thing you need to prepare your meal in the freezer, so I have my meat here and I always get the meat to sauté. I think the recipe says one pound. of roast beef or steak cut into strips. What I like is to make it

easy

for them, so I understand this, then ask for mushrooms, but my family doesn't like mushrooms. One medium onion. We have some beef broth. I'm just going to add 3./4 of this can to the bag then 2 tablespoons of soy sauce 2 tablespoons of honey so that's all I'm going to put in the back now another thing that makes my life easier because as a mom I What matters most to me is peace of mind.

That's why I love these frozen meals, although it doesn't seem that hard to make them the day of when I just want to take them out of the freezer the night before and then in the morning all I have to do is open them. In the slow cooker I don't have to do any prep or anything, so this is another thing that I have absolutely

fall

en in love with. I'll put a link below. It takes less than a minute, maybe 10 to 15 seconds. Let me chop this onion, it's amazing, so I'm going to use it to chop my onion and then I'm going to put all this stuff in this bag.

Well, here's the meat and the broccoli, so obviously you see the meat and you do it. I don't see the broccoli right now because you don't want it to cook all the time because it will get nasty and mushy, so I made a little note here saying I'm going to put this in the pot. Simmer pot for 6 to 8 hours, however, 45 minutes before I want to eat it, I will add my 3 to 4 cups of broccoli and add the water and cornstarch mixture that the recipe calls for. It's a quarter cup of water mixed with two tablespoons of cornstarch and that will only help the sauce become more gravy and not so runny so this is halfway there, I'm already halfway there guys, this is going in the freezer and we're I'm going to move on to meal number six, okay, I'm halfway there.

I have five more. Four of them use ground beef, so I bought this big one from Sam's and three of the four recipes I need the ground beef already ready. cooked, so what I'm going to do is take out the amount that I need for the meatloaf, which is a pound and a half, and I'm going to set that aside. I'm going to put it back in the refrigerator. I'm going to go ahead and take or cook the rest of this and then just separate it as needed for these recipes, so I'm going to go ahead and put this in a pot now, something I always do with my ground beef. when Precook it just because I love that it has a little flavor and it helps with the smell.

I don't know what it is, but I hate the smell of ground beef while it's cooking, so I'll show you what I add. It doesn't matter what the recipe calls for whenever I cook ground beef, so let me get all my stuff out, so I might have overestimated how much ground beef it was, we'll see if I can cook it all in this pan normally. I use a one pound skillet so I thought I would use this one, it's a little taller so I have all my meat ground; About a pound and a half I save for meatloaf because that's one I'm NOT.

I'm going to pre-cook before freezing but the rest of the meals I need to pre-cook my ground beef so I have it in the pan now these are my tastes I just use them all the time I repurchase them constantly I'm not sure how many do I consume a year, but whenever I cook any type of meat, even chicken, like ground beef, like ground chicken, ground turkey, I always add garlic powder and onion powder, no matter what the recipe calls for, even if so it requires. for other things here I always add a little bit of those, so I already have both sprinkled everywhere.

I tried to mash them up a little bit, so let's see if I can cook this ground beef in this pan, otherwise I guess I'll get out my big soup pot and try to cook it all in there, so I'll brown all the ground beef and then come back with the recipe Number 6, guys, I made it, this is the first one. I once cooked so much ground beef at once, but I managed to keep it in this pot and will have to switch to a larger one to get it done. Recipe number six is ​​going to be another Instant Pot recipe and these are the Philly cheesesteak sloppy joes that I've actually seen and I wish I remembered who I saw make these.

I've seen them on two different YouTubers and it was already on my list, so I thought, okay, awesome, I know these other two. YouTubers love them. I wish I could remember who I was seeing. I think it was just random. I think what I did was look this up just to see if it was going to be good and I found two people who maybe didn't make this particular recipe. but it was called something very similar to a sloppy joe cheesesteak sandwich. I know one person cooked theirs in the crock pot, but I'm going to use this instant wine and they said it was delicious so I'm excited to try it. so I already have my ground beef cooked, this one says it serves four, so I'm going to double it because I have six people in my family, so I'm going to use double all these measurements, but this one says it needs one cup and a half cooked ground beef one teaspoon minced garlic 1/2 teaspoon black pepper two and a quarter cups sliced ​​onions 3/4 cup sliced ​​bell pepper green bell pepper this one calls for mushrooms but again, my family doesn't like them very much the mushrooms, so I leave out that tablespoon of flour, one can says 10 1/2 ounces, but that's one can here, so one can of French onion soup and then one teaspoon of Worchester sauce, so I have all my ingredients here along with my ground beef and I have my bag, so what I'm going to do is I'm going to go ahead and chop the pepper over the onion.

I'm going to take out the 3 cups. of ground beef so it can start to cool because I don't want to put it in my super hot bag, so I'm going to go ahead and take out the 3 cups, put everything else in my bag and then add the ground beef so I'll come back with my bag ready to go. the freezer and here are the Philly cheesesteak sloppy joes. I'm really excited to try this now, the recipe says to cut the bell peppers and onions so I sliced ​​them and then chopped them just a little. a little bit to make them a little bit smaller than the big chunks, they still look like big chunks, but that's because they're like three of them sitting together, they'll break down and all that will start cooking them in the instant pot when we get this to dinner, so you know, put it in whatever size you want and you know, if you're going to serve it to your kids, how they're going to eat it and all that good stuff, so I left them a little bit on the larger side, but probably smaller than the recipe means, so this is the instant pot for Philly cheesesteak sloppy joes.

I just added here that I need mozzarella cheese and burger buns the day I'm cooking this, but I bought that big mozzarella cheese thing. which I'm also going to keep in the freezer, so that's recipe number six, now let me get recipe number seven from number seven, this is another instant pot. I think this is the last Instant Pot because I'm only making three. this time and it's called southwest casserole so I have all my ingredients here however on the day of cooking I will need shredded cheddar cheese and I went ahead and in my bag here I put tortilla chips because for dishes like this my kids especially love to crush tortilla chips. tortilla and just mix them with some kind of taco salad, almost so I wrote that on my bag, I already have my bag, instant pot, southwest casserole, the date and then the two things that I want to add now since it's a pot recipe snapshot.

I'm going to keep it or I'm going to pull out the recipe when I'm cooking it so I'm not going to write all the instructions here and I also have my chopper because I'm going to be Dice the vegetables for this meal so I have my ground beef here and this is another one I'm going to double just because the size of my family is this recipe, it makes four servings so if you need to double it, double it. That's what I'm doing with the regular recipe: half a cup of cheddar cheese again. You won't need this if you freeze this food.

This is something you will need the night you cook it. 3/4 cups cooked ground beef 2/3 cups diced onion 3/4 cups diced green bell pepper 1/4 cup frozen corn 7 and a half ounces kidney beans, drained and rinsed seven and a quarter ounces tomatoes diced drained four ounces of tomato sauce one and a half teaspoons of chili powder 1/2 teaspoon of cumin 1 tablespoon of chopped cilantro and a half cup of instant brown rice so I have everything I need here I have my brown rice my corn Since then I have been duplicating it. I will use the entire can of dark red beans.

The entire can of diced tomatoes. I'll use almost an entire can of tomato sauce. There's going to be a little bit left here because I only need 8 ounces of this and then I have my ground beef and now it says three quarters of a cup, but I would have had to put two cups in here so by doubling the beef a little bit, I have my spices and then my cilantro. right here, okay, so I'm going to dice my vegetables and put everything in my freezer bag. Okay, made with a southwestern casserole. I love how this, like you could see all the different things in there, you could squish it all together and mix it all up. together, but I'll leave it at that, put it in the freezer and move on to recipe number eight.

Okay, recipe number eight is a little more complicated. I'm glad I already cooked the ground beef and this is going to be good. be a bacon cheeseburger, a Tater Tot casserole that's a mouthful, I mean look how I had to write it to fit in my pan, so this is going to be an oven and freezer meal, so I wrote, you know , when you are ready to cook it. I'm going to preheat my oven to 425 and then bake it for 55 to 70 minutes. I wrote the wrong time here before so that's why it looks a little messy and then of course I have the date and the recipe in there or the name of the recipe so all you need is a pound of meatground, a package of cooked and crumbled bacon, which is what I'm doing now, so I have a package of bacon in two sheets and I'm going to cook it in the oven, so I'm waiting for it to preheat and then I'll put them in the oven and them and then let's see what else we need: we need half a cup of chopped yellow onion, so I'm going to chop it 2 teaspoons of chopped garlic 1 10 ounce can of cheddar cheese soup that's right there and then a can of cream of mushroom soup I need some sour cream 1/2 cup 2 tablespoons Worchester sauce some ranch salad dressing or not, but the seasoning is a mix so it says 2 to 3 tablespoons I have this huge thing that I get because use, I make my own ranch salad dressing quite often, so here it says one to one and a half packets if you don't have a large one and then a 32 ounce package of tater tots which is right here 1 cup shredded cheddar cheese and then 1 and a half cup or excuse me 1 and 1/3 cup of milk so I have everything I need I'm going to bake the bacon or cook the bacon I'm going to crumble it I'm going to add the bacon In my ground beef I'm also going to add the garlic.

Did I say garlic? Two speeds. Two teaspoons of garlic. I'm going to add the garlic to the ground beef. I'm going to chop this onion and add it to the ground beef and just mix it up and then I'm going to show you how we're going to layer it in this pan, so now that I've got all that mixed together, the ground beef, the onion, the bacon, the garlic. . Here I'm going to mix these items separately in a bowl, so I'm going to put the milk, the Worchester sauce, the two cans, the mushrooms and the cheddar cheese, the sour cream and the ranch dressing.

I'm going to beat them all together. this bowl and then I'm going to layer everything here so let me mix all of this together and then I'll tell you the layers to get all my stuff ready to layer so what the instructions say is a couple different. options, the way I'm going to layer them is: I'm going to put the potato tops along the bottom of my pan. I'm going to pour half of the mixture. I guess this is like soup mix, so I would pour half of it. of this here, then I'm going to make a layer of cheese, as much as you want to sprinkle a little bit of cheese on it, then I'm going to put all the meat on top and then I'm going to come back and put the rest of the soup mixture on it and then finish with a little more cheese as a lid, so I'm going to do that and then I'll come back and show you before I put the lid on and put it in the freezer and recipe number eight is done. for the freezer here everything is layered, it seems like this is a time when we will definitely have leftovers.

I might make a little note in the recipe that this is good if we have family, maybe like my parents or something, so I'm going to go ahead, cover it, wrap it all up, stick it in my freezer and move on to recipe number nine , okay, recipe number nine is just a simple meatloaf, so I have the last of the ground beef here I'm going to need 1 cup of milk 1 tablespoon of Worchester sauce 1 teaspoon of sage leaves and the recipe says that You can use them fresh or dried. I just bought some dried ones at my local supermarket 1 tsp salt again.

I don't really measure the salt and pepper, I'm just going to shake it in there, which I think looks good. I'm 1/2 teaspoon ground mustard, it does say 1/2 teaspoon pepper I had. to get the garlic out because it says two cloves of garlic so I'm going to use my minced garlic here 1 egg 1/2 cup breadcrumbs and then 1 small onion diced so all I'm going to do is combine all of this into this bowl to make my meatloaf and then I'll come back and show you how I'm going to freeze it and here it's all mixed together I don't like touching raw meat with my hands I do have gloves for things that I use that, obviously I can't use a spoon, so I just mixed this with a spoon and it worked perfectly now the recipe says and when you make meatloaf you put it in a loaf pan.

I only have one loaf pan and I plan to make bread soon so I don't want my loaf pan already being used in the freezer so I'm going to put my meatloaf in this 10 and I like it better because I have little kids and they don't like it. big like slices of meatloaf, so this one I'm going to be able to cut into smaller squares, so at the top I just wrote meatloaf, I wrote the date and then when I'm ready to cook this for dinner, I'll just go to preheat my oven to 350 degrees for an hour.

Another tip: This meatloaf recipe I'm using doesn't call for any meatloaf-like toppings, so what I think I'm going to do is after it cooks for about 45 minutes. I'm going to take this out of the oven, take the lid off and put barbecue sauce or ketchup on top and then put it back in the oven, that's how you fry a meal. Number nine is going to be I'm going to go ahead and bring this over here, stick it in my freezer and come back with the latest frozen food recipe and the exploding recipe. Recipe number 10 is for the slow cooker and it is a loaded baked potato soup now this is purely for convenience this is something you might know wake up in the morning and chop the potatoes peel wash chop the potatoes chop the onion and put it in in the pot and then let it cook, but I'm going to go ahead and prepare it now that way in the morning that I make it or that night that I want this for dinner.

I can take it out of the oven or freezer so everything is ready. What I need to do is put these three things in your bag, so I labeled my bag with the recipe, the date, and any additional information I needed. I put the cooking on low temperature for six to eight hours. I completely forgot that I have to add something to it. so I added it here do it whatever you know you'll remember it but I know I need to put this in before I cook so when you're cooking this you're going to add 32 ounces of chicken broth and 2 cups of half and half.

I already bought these things because I know this is one of the frozen meals I will eat first because I love potato soup, so I will already have it in my pantry. and this in my refrigerator for when I want to cook it, but the only thing I'm really going to prepare and freeze is this, so you need a pound of coarsely chopped potatoes, so I'm going to cut this into a small chopped onion. now this is a bigger onion so I'm going to cut half of it and chop it and put the other half in my refrigerator and then you need 3/4 pound of chopped ham steak.

I went ahead and bought the ham. that's already cubed for me, so I don't have to do anything other than put it in this bag, like I'm really interested in convenience, so this is what I'm going to prepare and put in this bag and I'll come back and Les I show the rest okay my loaded baked potato soup is ready for the freezer so this is called loaded obviously all I'm freezing is the ham, onion and potatoes so to make this loaded and again, all the recipes will be under the links, it says that you are going to cook this in the pot on low for six to eight hours after making sure to add the 32 ounces of chicken broth and the two cups of half and half the day of cooking and then you know this is what I love about potato soup, you can make whatever you want and it's delicious, it's a great

fall

dinner, so to make it you can garnish it with cheddar cheese, green onions, chopped bacon, chives, sour cream.

You know what you want, so that's something you're going to have to make sure you have in your refrigerator the ingredients you want for your evening soup and you plan on eating this for dinner, so I'm done now, let's get everything. Go out and see what I was able to complete today and there are ten delicious meals ready for the freezer and they just make your life easier at dinner time, so now we have the four slow cooker meals, baked potato soup, pierogies and chicken and sausage noodle soup. I went ahead and double bagged this just because it was pretty full and I was afraid it would break in the freezer, so you can double bag it if you want.

I went ahead and did that to this one just because it was really, really full. beef and broccoli, so for slow cooker recipes, we have the three instant pots, the creamy Italian chicken, the Philly cheesesteak sloppy joes and the southwestern casserole, those are those and then we have the three baked goods, the meatloaf, the Tater Tot Casserole Bacon Ranch Cheeseburger and Lemon Pesto Chicken, and of course, I finished off this bottle of wine. I had two glasses and then I have dinner dropping in there for another night, so this is really good if you like red wine, but I also like sweet wine.

I really like the Stella Rose Red Reserve. Grab it if you like it, so I'm excited to have these in my freezer and like I said the last time I made frozen meals, I think I'm running out of them. I only have two left so this is the perfect time to spend a day in the kitchen getting things ready for easy dinners and these are all really delicious recipes for fall so if you love frozen meals if you love cooking with Yo, if you love the ease of just pulling something out of your freezer and cooking it and dinner is ready, give this video a big thumbs up if you're new to my channel.

I post every day, Monday to Friday, occasionally on weekends, so please subscribe. that bell so that you are notified when I publish so you don't miss anything. I'll have the latest video in the corner here and I'll see you tomorrow with something new, bye guys.