Make Ahead Freezer Meals For This Busy Mom & Busy you!

Hello friend and welcome back, she is in her apron, put on your aprons today because we are going to prepare some

meals

ahead

of time and in the

freezer

for the week, are you ready for that? Come on, the kids are back at school and I want the stuff. the refrigerator ready for them and ready for me because our schedule is crazy. We're also going to save some money

this

week by doing some of our leftover stretching, so today I'm going to work through some already baked potatoes and some leftover chicken. grab your chicken, grab a jar of alfredo sauce and a bag of frozen broccoli and you could

make

a quick

freezer

meal chicken with broccoli alfredo.

I already wrote in my bag. I always have alfredo sauce at home, so what you're going to do is just throw away all the leftover chicken you have. I always have frozen broccoli in my freezer. It is essential for me. I have a video linked below for you. My must have foods in the freezer aisle and I always have broccoli on hand so now they could. just throw your alfredo in it, you may need to take two jars depending on how big your jar is or don't worry, you can always open another jar on the day you are going to cook

this

, now I can heat it up. a slow cooker if I wanted to, but my chicken is cooked, so if you want to

make

this with raw chicken, you can throw it in your slow cooker for four to six hours on low, all I need to make on the day I want have.

This is just cooking some pasta, heat this up on the stove and we'll make a quick meal, chicken, broccoli, Alfredo, guys, it's a big hit, it's been three days and it's delicious. I'll have it with cauliflower rice, that's right. Derek and the kids are eating it with linguine. I boiled a little before the rice finished cooking. I was like here with a fork just eating, it's so good, so I'm going to make more of these and put them in the freezer next. We are going to prepare some twice-baked potatoes. Well, it's time to get to work on these baked potatoes, so we had them for dinner the other night.

Very good. I love baked potato bars. We're going to cut them in half and then we're going to take out half, but we're going to be very careful when we do this because our potatoes are very soft because they were in the refrigerator and then we're going to put them in this bowl. change to this bowl and then there will come a point where I'll think, yeah, that's good, that's good, I don't want to break it, so I'll continue with this if you want. watch a video on how I make my baked potatoes, they are delicious, you end up eating all the skin, oh it's crispy and so good.

I'll leave it down for you. I learned it from America's test kitchen and seriously, it's the best thing I ever made. I made some mistakes, but it's all good, so I'm going to add four ounces of softened cream cheese and then you're going to need four tablespoons of softened butter, so you're going to need eight ounces of sour cream, but I'm not working. with eight baked potatoes I'm only working with three so I definitely want all the cream cheese because um and the butter, but I'm going to use a little bit of sour cream and then you can add a little bit of shredded cheddar cheese and I'm just going to completely, check this out. , I'm going to mash it up, the full recipe will be linked below for you guys, such a delicious way to use baked potatoes and turn them into a frozen meal to eat again later, okay, you'll just get it.

In the meantime, I'm going to chop up some green onion and put it in the bowl. I love onions with my baked potatoes. I have to have onions. Oh yeah, sprinkle them in there. Alright. I'm on hand. I'm going to put some precooked bacon in here, okay, you can season this however you want, I'm going to season some sour cream and onion, just a little bit of that and then all the seasoning, I'll give it a good mix and then we'll be. Let's take them out and put them back in the skin as best we can, okay, let's fill it up now, if this doesn't fit back in, okay, because I'll just eat them as they are here, that's six potatoes, now you can. throw them in the oven or we can bag them for later so you can put them in a container or a ziploc bag and they'll be fine, they'll freeze really well if you want to freeze them individually first just put them in. a baking sheet and then place them in your freezer and then you can wrap them and you will have them for quite a while.

These can last up to three months in your freezer so you can freeze them and have them for later, so if you decide. to put them in a container like this, it can be frozen. I'll leave you a link when I'm ready to have it. You can let it sit to thaw if you want or just throw it in a 375 degree oven for up to 30. minutes and watch you do it, there you go, so I'm going to put them away, they'll be delicious and we're ready to go. Well, the next two recipes are so good and the flavors are so powerful that they are going to be seasoned. today by Tia Nono's and I would like to thank you for sponsoring today's video Tia No No condiments are perfect for us home cooks trying to have great food on the table for our families this is the condiment you need in your pantry . salty and not too salty and has notes of garlic and onion.

It is excellent with avocado chicken. It really brings out the best in everything and the best part is that it is sugar free. Firecracker salt and seafood seasoning are all natural. Firecracker Sea Salt is so good you guys, it's even great on popcorn, it's a custom blend of chipotle, jalapeno and scorpion peppers, their seafood seasoning has zesty citrus with notes of lemon, paprika and mustard. OMG you guys are making an aioli sauce with this delicious aunt nonnos of your friends is offering you 50 off your order and free shipping with the purchase of her two or three packages but this is for the next seven days just use my code, she's in her apron 50. but don't worry after the seven days, they offer you 30 off site wide, let's get back to more recipes.

I'm going to show you how to turn salmon into some delicious Cobb salads for lunch this week and of course the seasoning that we're going to use in this is the No Nose Aunt Seasoning that they're on. the grill are going to do their thing and I can't wait, okay, I'm going to start my instant pot. I have a dozen eggs here and with a little over half a cup of water and we're going to high pressure. these for four minutes and then place them in an ice bath and we'll add them to our salmon cob salad.

Hey, I'm cracking my eggs, which is why I love making this in the Instant Pot because they peel beautifully and just fall away. So here I have some leftover corn. I cut it off the cob, so we're going to put it in our Cobb salad and we're going to dress the corn with a little red onion. I have some cilantro. I love cilantro, so I'm going to chop it. Pick this up and put it in there as well and then I'm going to put some of that seafood seasoning that we have here as well to go with the salmon, so now we have this corn that we could put on top of our salad.

I'm going to take some tomatoes and these little baby tomatoes and we're going to cut them in half. Okay, now I'm going to quarter my hard-boiled eggs, pick my avocado, and slice them for the salad. I'm going to sprinkle them with a little bit of lemon juice so they don't brown, so now let's make some of these bowls. They were magnificent salmon, the flavor is incredible. I removed the skin from behind. I already bought these bowls on Amazon and they have lids, they work great for the freezer. I also have pre-cooked bacon. I have our salad that I saved in a jar.

These are chopped romaine lettuce hearts and if you want to see how I sealed them, I'll leave that video below. um, so this is, oh my gosh, like two week old romaine lettuce that's been vacuum sealed in a jar, oh look, it's still crispy, that's amazing, it's washed and ready to go. Oh my gosh, this is great, so I'm going to layer this. some salmon we can do the egg, I'm going to put some bacon in, let's break it up in there, add our corn with the onions and cilantro, we're also going to add our tomatoes, oh this is packed and it's going to be great. lunch we're going to put some firecracker sea salt right on those eggs and avocados salmon your hard boiled egg your corn salsa you might want to call it your tomatoes your avocados mmm this is a great meal to prepare

ahead

for the week, okay?

I'm going to put the lids on and put them in the refrigerator. Okay, for the freezer. Let's make some Texas toast. We're going to take some butter and we're going to make a kind of compound butter. use all the seasoning to make it like a garlic spread and we're going to make Texas head toast. You can buy it in the freezer section of the store. One, it costs a lot and two, it's always healthier when you make it yourself. So we're going to do a little bit of that that way, we have it in the freezer and we can have it later.

Buttered garlic bread ready to use. All we have to do is put it on a baking sheet and put it in the oven. Well, here's our half stick of butter, half a cup and I'll start with a teaspoon of all the seasoning and then we'll work our way up. Now this is tasty and not too salty and it has notes of garlic and onion that is so good, it is so good, oh mmm, I'm going to sprinkle in maybe half a teaspoon so that in total it's like a teaspoon and a half so you can get the big thick Texas toast at your store, my store was sold out and the other breads were too big for how I want to freeze them, so I found this big white bread from Franz and you can't see the bread, so I thought, well , maybe it will be like Texas toast, no.

No, it's normal red, which is fine. We have made garlic bread many times with regular bread, so I have some. They are like baking sheets, but they are not. This is what I use for our freeze dryer and I like the size. of this this fits really well in our freezer for things like this we're going to butter our bread and put it on the tray and put it in the freezer so any bread you have will work great oh yeah and then you could like sprinkle cheese on top too and put it in the freezer, you can put parmesan cheese, cheddar cheese, whatever you want, you can have this with anything, pastas, anyone who doesn't like a good garlic bread, right, oh, mmm , now they are going to sit down. in the freezer for about 20 minutes and then we'll check them and then completely prepare them for the freezer.

Can you see all the specks in that seasoning? All the deliciousness. Oh yes, it smells very good. Okay, I'm going to get these. two pans in my freezer, these will be there for about 20 minutes now, if you don't freeze them just place them on a baking sheet and we'll bake them at 375 degrees for five to six minutes until golden brown or You can do this in the toaster oven . Hey, here's our Texas toast. That's okay, this method is good to have on hand so you'll always have garlic bread ready to go. Top it with some parmesan cheese or any cheese if you like.

Like, I wrote Texas toast on my bag. I'm going to put them there so that they are well frozen and ready to use. I mean, this is simple. Do you need to do this? No, but it is now ready to use. if you're like oh man it's okay to have garlic bread, there you go, the taste of aunt's seasoning no-no, this is a great flavor, in fact I prefer it to what I usually use for my garlic bread, okay , this is going to come in. the freezer next we're going to make some delicious sweet potato hash okay we're in my pantry and I'm going to grab this big bag of sweet potatoes.

We're going to need six cups of peeled and chopped sweet potatoes, so I'm going to start with the three, I have two more in this bag and we'll see how we go, so we'll have to cut this up here, but the rest is fine, okay, I have one more to do and then We will start chopping for the seasonings that we are going to use, we need garlic powder, onion powder, thyme, black pepper, salt and a little paprika. Wow, they wanted to put garlic powder and I had a garlic, this is going to taste like garlic, guys, this is a recipe I don't have.

I tried it before so I'm really excited so wow they're asking for garlic powder and we're going to put 12 to 15 cloves in oh god I'm nervous oh okay okay a teaspoon of onion powder . a teaspoon of thyme, half a teaspoon of pepper, I'm just going to break this up, it probably won't go to half a teaspoon, but whatever, a teaspoon and a half, no, two teaspoons of salt, oh, never be nervous when making a recipe where you say I should really do that and half a teaspoon of paprika then you're going to need a little bit of olive oil and this says up to 1 3 cup okay so I thought that's a lot so I'm just going to drizzle this here okay .

We will bake it at 450 degrees for 55 to 65 minutes and stir it three or four times to prevent burning. While we're doing that we're going to work in the onions and garlic which will also go here and stir this often in the oven so here it goes oh I really need to clean my oven oh my gosh someone with me oh yeah then you're going to need it to dice a medium onion, okay, I'll give these their second mix. They're good, so now we can start with the onions and garlic. Okay, nowWe're going to take 12 to 15 cloves of garlic, oh my gosh, and we're going to mince them, so I'm going to take them out. from their wrappers, okay, I'm not sure how many cloves of garlic I made, but I don't think I want to make as much as they said, so I have a lot here, so let's start with this, my goodness, you have 15 minutes left, so let's sauté the onions and garlic.

I'm going to take some of that olive oil and put it in the pan. so we're going to get this nice, soft and caramelized oh yeah, okay this is as good as I'm going to get it caramelized so as not to completely burn the garlic and I have two minutes left in the oven and then I'm going to add this, this is ready, now we're going to add our onions and garlic, oh yeah, these are good and caramelized too. Wow, okay, I don't want to mix them too much, amazing and there's our sweet potato. I tried the hash and it is delicious.

Oh my goodness, this will be part of our breakfast. We will put an egg in it. You can make this for a salad, a breakfast side dish, or seriously, a snack. I'm serious, it's so good, this is good. so this is a keeper, I'm really happy about it, okay, so I'm going to let this cool, I'm just going to put it in the refrigerator for the whole week and we're good to go. Oh, it feels so good to keep going, especially with the beginning. from school a lot more happening in the slow cooker make the frozen

meals

ahead of time next month guys hold on to your hats we're heading into holiday content and I've got some stuff for you so stay tuned if you want to see more.

Preview freezer email videos, click on the two videos I have below, breakfast frozen meals, lunches, snacks, dinners, plenty for you right here to motivate you, very good friends, thank you so much for joining me and we'll see you soon , bye bye. you