Easy Freezer MealsThis is a quick video on how to make Black Garlic Powder. After posting our Black Garlic Videos we have been getting lots of questions about making the powder.
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This powder add an Umami to anything you put it on. Popcorn, Pasta, Steaks, Fish, Chicken, Rice. Use it sparingly because it is very strong and a little goes a long way. You CAN overdo this spice!!!
Making it is super easy.
Take your Fresh Black Garlic, peel it and chop it up I didn't do this in the video but it wouldn't hurt to do it and will make the process happen much faster..). Place on drying rack. I use a dehydrator set to 139F but if you don't have a dehydrator you could set it in front of a fan and let it dry that way. The fan technique will take a long time though. Depending on the time of year you are in.
Once it is mostly dry place your black garlic pieces into your vitamix (my favorite way if you are doing a lot) or into a coffee grinder along with 1/4-1 teaspoon of corn starch (depends on how much you are making). Pulse till you achieve the desired consistency and place powder into an air tight jar.
If you have any comment I'd love to hear them and if you are new here consider subscribing. In some future videos we will be using this powder to make some awesome Easy freezer Meals!!!
How to Make Black Garlic PowderEasy Freezer Meals2018-11-01 | This is a quick video on how to make Black Garlic Powder. After posting our Black Garlic Videos we have been getting lots of questions about making the powder.
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
If you would like to support our work you can do so in several ways: 1. Like, Subscribe, and share this video 2. Use our amazon links to get to amazon to make your purchases 3. Pay Pal: Help support our channel through PayPal: paypal.com/donate?hosted_button_id=QJY45QDPGT6PY
This powder add an Umami to anything you put it on. Popcorn, Pasta, Steaks, Fish, Chicken, Rice. Use it sparingly because it is very strong and a little goes a long way. You CAN overdo this spice!!!
Making it is super easy.
Take your Fresh Black Garlic, peel it and chop it up I didn't do this in the video but it wouldn't hurt to do it and will make the process happen much faster..). Place on drying rack. I use a dehydrator set to 139F but if you don't have a dehydrator you could set it in front of a fan and let it dry that way. The fan technique will take a long time though. Depending on the time of year you are in.
Once it is mostly dry place your black garlic pieces into your vitamix (my favorite way if you are doing a lot) or into a coffee grinder along with 1/4-1 teaspoon of corn starch (depends on how much you are making). Pulse till you achieve the desired consistency and place powder into an air tight jar.
If you have any comment I'd love to hear them and if you are new here consider subscribing. In some future videos we will be using this powder to make some awesome Easy freezer Meals!!!
See you in the next video EricThe Incredible Panini - Easy Freezer MealsEasy Freezer Meals2021-08-21 | Welcome to Easy Freezer Meals. Today we are making the Incredible Panini!!
You can find a printable recipe here: COMING SOON
In this video we used: Panini Press by iCucina: amzn.to/3j0MKuX Enter discount code for 15% off: twoguyscode
If you would like to support our work you can do so in several ways: 1. Like, Subscribe, and share this video 2. Use our amazon links to get to amazon to make your purchases 3. Pay Pal: Help support our channel through PayPal: paypal.com/donate?hosted_button_id=QJY45QDPGT6PY
Need kitchen knives? We've teamed up with Dalstrong. Check out their awesome selection and get an automatic 10% off by clicking here: tinyurl.com/kx78nhhj
Be sure to check out our Amazon Store front to see some of what we use in our kitchen: amazon.com/shop/2guysacooler
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Southern Pot Roast - Easy Freezer MealsEasy Freezer Meals2021-05-30 | Welcome to Easy Freezer Meals. Today we are making Southern Pot Roast
You can find a printable recipe here: COMING SOON
If you would like to support our work you can do so in several ways: 1. Like, Subscribe, and share this video 2. Use our amazon links to get to amazon to make your purchases 3. Pay Pal: Help support our channel through PayPal: paypal.com/donate?hosted_button_id=QJY45QDPGT6PY
Need kitchen knives? Check out Dalstrong's awesome Knife selection and get an automatic 10% off your order: tinyurl.com/kx78nhhj
Be sure to check out our Amazon Store front to see some of what we use in our kitchen: amazon.com/shop/2guysacooler
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Mexican Rigatoni Casserole - Easy Freezer MealsEasy Freezer Meals2021-05-09 | Welcome to Easy Freezer Meals. Today we are making a delicious Mexican Rigatoni Casserole.
In this video we used several items: Ommo Air Fryer (Convection Oven): amzn.to/2Q6WkRg Freezer Tins (perfect for 2 adults): amzn.to/2KTwnzj Freezer Tins (Family Size): amzn.to/2ZnXJl1
If you would like to support our work you can do so in several ways: 1. Like, Subscribe, and share this video 2. Use our amazon links to get to amazon to make your purchases 3. Pay Pal: Help support our channel through PayPal: paypal.com/donate?hosted_button_id=QJY45QDPGT6PY
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
Be sure to check out our Amazon Store front to see some of what we use in our kitchen: amazon.com/shop/2guysacooler
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Texas Cowboy Brisket Stew - Easy Freezer MealsEasy Freezer Meals2021-04-25 | Welcome to easy freezer meals. Today we are making a delicious Texas Cowboy Brisket Stew.
If you would like to support our work you can do so in several ways: 1. Like, Subscribe, and share this video 2. Use our amazon links to get to amazon to make your purchases 3. Pay Pal: Help support our channel through PayPal: paypal.com/donate?hosted_button_id=QJY45QDPGT6PY
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
Be sure to check out our Amazon Store front to see some of what we use in our kitchen: amazon.com/shop/2guysacooler
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Chicken Pad Thai - Easy Freezer MealEasy Freezer Meals2021-04-11 | Welcome. Today we are making Chicken Pad Thai as an Easy Freezer Meal.. This dish can be altered to make a shrimp, beef, or pork. There's lots of room for creativity so have fun!!
If you would like to support our work you can do so in several ways: 1. Like, Subscribe, and share this video 2. Use our amazon links to get to amazon to make your purchases 3. Pay Pal: Help support our channel through PayPal: paypal.com/donate?hosted_button_id=QJY45QDPGT6PY
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.
Artist: http://audionautix.comChicken Lo Mein - Easy Freezer MealsEasy Freezer Meals2021-03-28 | Welcome. Today we are making Chinese Chicken Lo Mein. This dish can be altered to make a shrimp, beef, or even vegetarian version. There's lots of room for creativity so have fun!!
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
If you would like to support our work you can do so in several ways: 1. Like, Subscribe, and share this video 2. Use our amazon links to get to amazon to make your purchases 3. Pay Pal: Help support our channel through PayPal: paypal.com/donate?hosted_button_id=QJY45QDPGT6PY
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.
Artist: http://audionautix.comCorned Beef & Cabbage Soup - Easy Freezer MealsEasy Freezer Meals2021-03-14 | Welcome. Today we are making a Corned Beef & Cabbage Soup. This soup is perfect for using those corned beef left overs but if I had to be honest it's actually worth getting corned beef for. It's that good!!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Incredible Corned Beef (Easy Freezer Meals)Easy Freezer Meals2020-07-05 | Welcome everyone. Today we are making incredible corned beef!! You are going to love the freshness and flavor of this corned beef. It freezes great, costs pennies on the dollar to make, and best of all freezes great!! Be sure to subscribe as we have several freezer meals using corned beef on the horizon... Thanks for watching!!
If you would like to support our work you can do so in several ways: 1. Like, Subscribe, and share this video 2. Use our amazon links to get to amazon to make your purchases 3. Pay Pal: Help support our channel through PayPal: paypal.com/donate?hosted_button_id=QJY45QDPGT6PY
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Brisket 100% Salt 2.25% Cure #1 .25% Brown Sugar 1.40% Black Pepper Corn .8% Yellow Mustard Seed 1% Toasted Coriander Seed .45% Allspice Berries .36% 3 Bay Leaves for every 1000 grams of beef 3 cloves for every 1000 grams of beef Ground Ginger .36% 4 juniper berries for every 1000 grams of beef 1 cinnamon stick crushed up for every 1000 grams of beef
Weigh your brisket. (for instance if your brisket weighs 1000 grams and you want to add salt multiply 1000 X 2.25% and the amount of salt you will need to add is 22.5 grams. Do this for all of the spices. Grind all the seasonings together into a medium fine powder. Rub on brisket then place in a vacuum seal bag and seal. If you have multiple pieces of meat do this same thing for each piece. Once in the fridge flip the bag every day and massage it well. You will keep your brisket in the fridge 2.5 days for every inch that your brisket is tall.
Once it has finished curing remove from the fridge and wash off all the spices.
Pat dry then place in a new vacuum seal bag.
Sous Vide at 180f for 13 hours (or cook in a crock pot on low setting for 10 hours)
Once done remove and place in a ice water bath to cool down. Place in the fridge overnight to firm up a bit (this makes slicing easier). Once you have done all that you can slice against the grain and enjoy!!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Roasted Cauliflower with Chicken and White Bean Soup (Easy Freezer Meals)Easy Freezer Meals2020-06-07 | Today we are making Roasted Cauliflower with Chicken and White Bean soup (Easy Freezer Meals). This soup is packed with flavor, hearty, and incredibly delicious.
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Mexican Turkey Taco Casserole (Easy Freezer Meals)Easy Freezer Meals2020-06-01 | Today we are making a Mexican Turkey Taco Casserole (Easy Freezer Meals). This dish is so tasty and incredibly easy to make.
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Thai Coconut Chicken Curry (Easy Freezer Meals)Easy Freezer Meals2020-05-10 | Welcome to Easy Freezer Meals. I hope that you are safe and healthy during this COVID-19 Pandemic. Today we are raiding our pantry and our garden to make a Thai Coconut Chicken Curry. This is a mild curry so if you like the heat be sure to add plenty of Thai chilis.
You can check out the printable recipe here: COMING SOON!
We used a few special ingredients/tools in this recipe. If you need them you can find them here:
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.
Music: The Voyage by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0) Artist: http://audionautix.comCajun Boudin Balls (Easy Freezer Meals)Easy Freezer Meals2020-05-03 | Welcome back. Today we are making Cajun Boudin Balls as an Easy Freezer Meal and let me tell you they are AMAZIN!!!
If you want more information on the line of seasonings that I showed in this video you can visit they website at: http://www.heavenmadeproducts.com
These seasonings are low in sodium, packed with flavor, and make excellent seasonings for just about anything you might be cooking. They have an entire line of seasonings and when I tell you that they just might be some of the best seasoning blends I've ever tried I'm not kidding!!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Cheesy Ham & Potato Casserole (Easy Freezer Meals)Easy Freezer Meals2020-04-26 | Welcome back to Easy Freezer Meals. It has been a very busy few weeks here in our kitchen to say the least. Today we are making Cheesy ham and potato casserole as an easy freezer meal and I think you will love just how easy this dish is to make. You can throw all sorts of veggies at it and the cheese sauce really hides them well. A great side dish or as an entree if you are in the mood for some serious comfort food!!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Cajun Rice Dressing- Dirty Rice (Easy Freezer Meals)Easy Freezer Meals2020-03-21 | Today we are making my grandmother's Cajun Rice Dressing recipe. AKA - Dirty Rice as an Easy Freezer Meal. This makes for a great freezer meal. It can be a main course or a side dish. This can be stuffed in bell peppers and topped with cheese for some amazing stuffed bell peppers. This can be stuffed inside pork chops and baked for a cajun stuffed pork chop experience. You can even skip the rice and add cornbread for some amazing cornbread dressing.
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Keto Deconstructed Chile Relleno (Easy Freezer Meals)Easy Freezer Meals2020-03-15 | Welcome back. Today we are making a Deconstructed Chile Relleno (Easy Freezer Meals) that is cheesy, delicious, and keto friendly at only 5 net carbs per serving.
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Salmon Croquettes Easy Freezer MealsEasy Freezer Meals2020-03-08 | Welcome back. This week we are making Salmon Croquettes (Easy Freezer Meals). These delicate, light, flavorful, crispy bites are easy to make and so incredibly delicious!!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.New England Clam Chowder (Easy Freezer Meals)Easy Freezer Meals2020-03-01 | Welcome back to Easy Freezer Meals and we have a fun, delicious, and slightly advanced recipe for you this week. Today we are making New England Clam chowder as freezer meal. One of my absolute favorites.
Be sure to check out our new website where you can find the printable recipe with adjustable quantities. We've had lots of requests for that!!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Tibetan Lentil Soup (Easy Freezer Meals)Easy Freezer Meals2020-02-23 | Welcome back. Today we will be making Tibetan Lentil Soup (Easy Freezer Meals) This soup is simple, inexpensive, and incredibly flavorful.
I just got it up and running today so there's still some issues to works out and this is my very first post so be patient but I kindly ask that you subscribe to the website as I will be posting all of my freezer meal's there. You will be able to print the recipes, adjust the quantities, and all sorts of cool stuff. To subscribe just fill in the form at the top right hand of the page.
Some of you have been asking why we haven't posted in a few weeks. Now you know. I am trying to learn how to build a website and run a business at the same time :) Things are looking up!!
Thanks for all the suggestions this has been a long time coming. I can't wait to share with you the next big project!!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Beef Enchiladas (Easy Freezer Meals)Easy Freezer Meals2020-02-01 | Today we are making Tex-Mex Beef enchiladas (Easy Freezer Meals). This dish is delicious and easy to make.
You will need: Corn tortillas mozzarella cheese as a topping cheddar cheese as a topping black olives as a topiing
Recipe for Beef Picadillo (meat and potatoes) 1 pound of ground beef 80/20 1 tsp salt 1/2 tsp black pepper 1/4 tsp ground cumin 1/4 tsp red chili flakes 1/4 tsp chipotle powder -------------------------- 1 large onion diced 2 jalapenos seeded (if you want it hotter leave seeds in) and minced 2 garlic cloves minced 1-28oz can of diced tomatoes 1 medium potato diced 1 small bunch of fresh cilantro chopped finely (less if you don't like cilantro too much) 1/2 tsp garlic salt 1/4 tsp pepper 1 tsp cumin 2 teaspoon dried oregano 1/2 tsp red chili flakes 6oz can of Tomato paste **chicken stock to cover mix**
Brown the meat and add the seasoning. Drain the fat and set to the side. In a larger pot on a medium high heat begin to sauté the vegetables (onions & jalapenos) in a little oil. Once the onions are tender add the garlic and cook for a few more minutes. Add the seasonings, diced tomatoes, potatoes, tomato paste, the cooked ground beef mix, and enough chicken stock to just barely cover the meat mixture. Simmer on a medium heat stirring occasionally till the potatoes are tender. Taste and adjust for seasonings.
Once the potatoes are tender strain the meat mixture and separate the liquid. You want the beef enchilada filling to be as dry as possible. Don't throw away the liquid as we will use it to make the red sauce.
1/2 cup oil 1/2 cup all-purpose flour (I used rice flour to keep it gluten free) 1/2 cup chili powder 2 tsp garlic powder 1 tsp salt 1/2 tsp ground cumin 1/2 tsp dried oregano 1/4 tsp black pepper 4 cups of liquid from cooked picadillo mix (or you can use chicken stock-or both)
**a note about chili powder. this is not the same as cayenne pepper. Chili powder is generally a blend of several spices and is usually not very spicy. If you use cayenne you will most likely regret it**
To make the red sauce simply begin by adding the oil and the flour to a small pot. Cook on a medium heat stirring continually. After 5 minutes add the spices and cook for a few minutes more. Finally add the liquid from the picadillo mix and cook till your sauce starts to thicken. Once thickened take off heat. Your sauce is ready.
To make the enchiladas take your tortillas and fry them is some oil for 2-4 seconds. This will soften them up. The temp of the oil needs to be on a med/low. Once the tortillas are sodt roll your meat mixture in the center and place in your freezer friendly container. Top with mozzarella, cheddar cheese, and olives.
To reheat, thaw dish and bake for 30-40 minutes at 350F
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Beef & Broccoli (Easy Freezer Meals)Easy Freezer Meals2020-01-26 | Welcome to Easy Freezer Meals. Today we will be making Chinese Beef & Broccoli (Easy Freezer Meals). This dish is so easy and incredibly delicious. Something to remember as you watch this video. We are making this commercially so we prep and cook each ingredient separately. At home you can make all this in one skillet. All you have to do is brown your meat. Add the broccoli and sautee for a few minutes, then add your sauce. Eat with rice and freeze the leftovers..
Here is the recipe for the sauce: 3/4 teaspoons fish sauce 1.5 Cups of soy Sauce low sodium 1 cup chicken stock 1/3 cup honey 1 Tablespoon rice wine vinegar 1/4 cup of brown sugar 2 Tablespoons of garlic minced 2 Tablespoons of sesame oil 2 - 4 Tablespoons of tapioca Starch (depending on how thick you want the sauce) 1 Tablespoon sriracha Hot sauce (or to taste) 1 teaspoon ground Ginger 1/2 T pepper flakes (or to taste)
after the sauce is made you can adjust to your preference. Lime juice for some acidity, more honey or brown sugar for sweetness, fish sauce will give you more umami.
2.5 pounds of beef sliced thinly 2.5 pounds of broccoli florets
Combine all the ingredients for the sauce and heat on a med/hi heat. Add the tapioca starch by creating a slurry (equal parts water and starch). Once your sauce has thickened you can take it off the heat.
Lightly season the meat slices with salt and pepper. Brown on both sides in a lightly oiled cast iron skillet. Once cooked cut into bite size pieces. Blanch the broccoli for 3 minutes in a lightly salted pot of water that is at a rolling boil.
That's it!! Combine the sauce with the broccoli and the meat and serve for dinner then portion the rest for an awesome freezer meal later.
To reheat simply thaw dish and het on the stovetop till warmed through.
If you have any question be sure to let me know. Enjoy.
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Honey Corn Dogs (Easy Freezer Meals)Easy Freezer Meals2020-01-20 | Welcome Back. This week we are making Honey Corn Dogs as an easy freezer meal. The recipe is very easy and it so incredibly delicious..
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
Recipe for corn dogs: 1.5 cups of corn meal 1.5 cups of flour 1 Tablespoon Baking Powder 1 teaspoon baking soda 1 Tablespoon Sugar 2 Tablespoon honey 1/4 tsp mustard powder 1 tsp salt 1.5 cups buttermilk 4 eggs
corn starch to coat hot dogs
Mix dry ingredients together and form a well. Next mix wet ingredients gently. Don't overmix. Refrigerate batter to chill the mixture. Meanwhile coat the hot dogs in corn starch ensuring you shake off any excess. Finally in a tall narrow glass pour your batter and dip your hotdog in it. Fry in a pot with oil at 350F till golden brown. Be sure your oil is hot enough or your center will not be cooked through.. Enjoy!
If you have any questions please leave them in the comment section below. If you are new here don't forget to sub, like, and share as we post new videos each week with lots of fresh content.\
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Veggie Burgers (Easy Freezer Meals)Easy Freezer Meals2020-01-06 | Welcome to Easy Freezer Meals. Today we are making Veggie Burgers (Easy Freezer Meals) and you are going to love the bold flavors of this delicious patty. In addition to that it's incredibly easy to make.
What I love about this recipe is how customizable it is. You can add shredded carrots, finely chopped broccoli, mushrooms, or spinach if you want to. For this video I kept the recipe mainly whole as the flavors and textures from this patty are great. When we make this recipe we normally make 400-500 patties at a time (That's what you are seeing in the video). The recipe I will have below will make about 8 patties.. Have fun and if you have any questions please let me know.
Section1 6 tablespoons diced red onions 1/4 cup chopped black olives 1/4 cup red bell peppers 1/4 cup chopped button mushrooms (optional) 4 oz spinach rough chopped (optional) 1 Tablespoons chopped jalapenos (1 jalapeno) 1 tablespoons minced garlic 1/4 cup chopped artichokes
section2 1# cooked chickpeas 1# Cooked black beans 1# cooked White beans 6oz rolled oats (by weight) 1 teaspoons smoked paprika 1 teaspoons chili powder 2 teaspoons dried oregano 2 Tablespoons dried parsley 1 teaspoons chili flakes 1 teaspoons cumin 1 teaspoons celery salt 1/2 teaspoon dried sage 1/4 cup panko bread crumbs 2 eggs
In a skillet with a little olive oil cook all the ingredients in section 1 till the onions are soft and translucent. Remove from heat and let cool. Once cooled add everything from section 2. Combine and mix well. Form into patties (we use 1/2 cup of mix per patty). Wrap in cling film and freeze.
To reheat remove from freezer and on a skillet with a touch of olive oil heat on med/low from frozen till the patty has warmed through. I like to eat mine with a little salsa and sour cream. How do you like to eat yours?
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Seabass smothered in Shrimp Etouffee (Easy Freezer Meals)Easy Freezer Meals2019-12-29 | Welcome back to easy freezer meals. Today we are making a wonderful seafood dish. It's called Seabass and shrimp smothered in Cajun Etouffee. This Cajun classic is almost always served at high end Cajun restaurants and after you taste it you'll know why. Generally the fish used in Louisiana is Red Fish or snapper but I found some corvinata on sale (seabass) and thought that this would be perfect. As you can see in the video I had 2 large bags of Cajun Etouffee left over. This was from the Chicken and sausage Etouffee recipe: youtube.com/watch?v=RQobdtvvxRA . When I made this dish originally I didn't have enough chicken and sausage so I decided to freeze the left over sauce. What I love about this freezer meal is that I get to use that same sauce in a completely different way with stunning results. Here is what you need.
Etouffee Sauce: youtube.com/watch?v=RQobdtvvxRA White Flakey Fish (5-6 pounds) Frozen shrimp 4 pounds (deveined, and tail off)
The amount of shrimp and fish you get is completely optional. If you like lots of seafood get more...
Step 1. Cook the fish. rub a little olive oil on your fish and lightly season with salt and pepper (or creole seasoning or old bay. Just don't add too much) Step 2. Cook till the fish on a skillet with a little oil on a med/high heat till the fish reaches an internal temp of 130-135F. (see recommendations for a reliable kitchen thermometer) Step 3. Remove from heat and place in freezer friendly containers. Once cooled add your frozen shrimp to the top then smother it with etouffee sauce.
That's it!! So easy and fast. I personally like to package this up in sous vide freezer bags that I can reheat in simmering water. I find that the sauce gets incorporated better and the presentation is a lot cleaner.
To reheat in the oven: bake at 350F from frozen for 30-40 minutes. To reheat in a sous vide bag: place bag from frozen in simmering water and let it simmer for 15 minutes.
Serve with rice and enjoy. If you have any questions please ask away in the comment section below.
We have some really cool things lined up for 2020 (partially the reason I've been so busy lately). As soon as I can I'll unveil what's going on. I think you are going to love it.
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Mexican Quesadillas (Easy Freezer Meals)Easy Freezer Meals2019-12-15 | Welcome to Easy Freezer Meals. I hope you like todays featured freezer meal, Mexican Quesadillas (Easy Freezer Meals). This dish is perfect when you want to use up all of those leftovers. I personally love this dish as it is very easy to make and heats up beautifully. There are a few tricks in the preparation that you'll want to pay attention to so that your quesadillas come out perfect every time!!
Here's what I used in this video: leftover chicken that I had in the freezer (3-4 pounds of diced chicken breast) 12 large flour tortillas 4 Red and Yellow bell peppers (roasted then diced) 2 cans of corn drained 1 can of olives drained (chopped) 2 cans of black beans drained and rinsed off 1 small bunch of cilantro chopped 5 jalapenos chopped 1 tablespoon of garlic 2 teaspoons red pepper flakes 1 table spoon dried oregano 2 teaspoons cumin salt and pepper to taste cheddar and mozzarella cheese
Before we begin I can tell you that you can practically put anything you want in this quesadilla. The very first and most important thing you want to remember is to keep your quesadilla mix dry. This will ensure a nice reheat that will seem like it was made fresh so don't add any salsa, extra water, or any liquids. Matter of fact we are going to be cooking out all of the extra liquids in this mix. Remember dry mix is the goal.
Start by roasting your bell peppers over an open fire (you can do this in an 400F oven as well). As soon as they are completely black remove from the fire and place into a bowl and cover. Let rest for 20 minutes. In a cast iron skillet with a little oil on med/high heat start to cook your corn, add some salt and pepper, and cook till it begins to take on a little color. Add your chopped olives, black beans, and cook on a medium heat stirring occasionally.
Back to the peppers. Remove all the charred skin from the peppers with your hand and rinse under running water. Also remove the stem and the seeds. Dice and place in skillet with your other vegetables. Add the jalapenos and the cilantro and cook ensuring that there is no liquid in your mix. Finally add the minced garlic and cook another 5 minutes. Remove from heat.
Add your cooked chicken, turkey, beef, (whatever you have) to the vegetable mix. In a different bowl combine equal parts cheddar and mozzarella cheese.
To assemble: Place your tortilla on a clean surface and start by adding the cheese mix to half of the tortilla. Add 2 large scoops of your quesadilla mix on top of that (be sure to cover it completely, and finally add more cheese mix on top of that. Close the tortilla and place on a hot skillet to melt the cheese (this is you glue). As soon as your cheese is melted remove from the heat and set to the side to cool.
To package: Cut into quarters and place in freezer friendly containers. Be sure to layer with wax paper so they don't stick to each other.
To reheat: Place frozen portions on an oven tray and bake at 425f for 12-15 minutes.
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Keto Mexican Chicken Mole (Easy Freezer Meals)Easy Freezer Meals2019-12-05 | Welcome to Easy Freezer Meals. Today we are making a keto friendly version of Mexican Mole.
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
EricHomemade Pumpkin Pie (Easy Freezer Desserts)Easy Freezer Meals2019-11-21 | Welcome back to another episode. Today we are making Homemade Pumpkin Pie (Easy Freezer Desserts). This dessert is great because you can make it ahead and freeze it with no loss of quality. All you need to do is take it out the night before and allow it to defrost in your fridge. Talk about easy.
Pie Crust (makes 2 pies) 2.5 cups pf all purpose flour 8oz butter chilled 1/2 cup of ice cold water 1/2 tsp salt kosher
To make the pie crust add the flour, the salt, and the chilled butter to a food processor and pulse a few times to break up the butter into small pieces. Begin to slowly add the water a tablespoon at a time till the dough just comes together. I do this step by hand but it can be done in a food processor as well. As soon as the dough comes together wrap it in plastic wrap and refrigerate for at least 3 hours to over night.
For the Pumpkin Pie: 4 eggs 3 egg yolks 1 cup dark brown sugar 2/3 cup turbinado sugar 1 teaspoon salt kosher 2 teaspoons ground ginger 1/2 teaspoon nutmeg 1/2 tsp clove 2 teaspoon vanilla 4 cups of roasted pumpkin puree 3 cups of heavy cream
Start off by roasting the pumpkin. I place my whole pumpkin (you can cut yours in half if it doesn't fit in your oven) on a baking tray and roast it in an oven set to 425F. This generally takes 45 minutes to an hour but check it periodically. As soon as your pumpkin is soft and a knife can easily be inserted in to with no resistance it is finished. Remove from the oven and allow to cool a minute. Cut in half and remove the seeds and pulp. Remove the skin and you will be rewarded with the meat part of your pumpkin. Puree that in your blender (you might need to agitate it a bit to get it all mixed up). Once it is a creamy puree sauce set it to the side.
To make the batter. Whisk together the eggs, the sugar, and the spices with vanilla. Add your pumpkin puree and cream and whisk till its all well incorporated. Pout the batter into your pie crusts laving about 3/4 - 1 inch of space from the top.
Bake at 425F for 30 minutes then reduce the heat to 350 F and bake an additional 30 minutes. The pie is finished when the pie is mostly firm and the center is slightly jiggly (think cheesecake). A knife should come out wet but mostly clean if inserted in the center of the pie.
Allow to cool and wrap in cling film then again in foil to freeze. When you are ready to heat just thaw in the fridge and serve it up. Enjoy!!
Don't forget to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store front contains products from all of our projects. There are also some really cool gift ideas for men and women!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Steak & Loaded Potato Soup (Easy Freezer Meals)Easy Freezer Meals2019-11-08 | Welcome back to Easy Freezer Meals. Today we are making Steak & Loaded Baked Potato Soup (Easy Freezer Meals). This freezer meal is amazing, reheats beautifully, and embodies all of the flavors of a steak and loaded baked potato dinner.
****IMPORANT**** this recipe uses special ingredients that are designed to improve the quality of your soup on the reheat. You can find those ingredients here:
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
Recipe: 2 pounds of sirloin roast (diced into cubes) 6.5 oz diced onions (1.5 cups) 6.5 oz diced celery (4 Large Stalks) 2 Pounds of peeled and diced potatoes 1 pound of Applewood smoked bacon finely chopped 1 Tablespoon minced garlic 1/2 cup of butter (4oz) 3/4 cup of packed AP flour 1.25 cups Heavy Whipping Cream 1.5 cups Milk 5.75 cups Chicken Stock (divided see recipe) 1/2 tsp Garlic Salt (or to taste) 1/2 tsp Black Pepper 1/4 tsp dried Thyme 1/2 pound Extra Sharp Cheddar Cheese 3 cups of sour cream 1/2 tsp sodium citrate (to melt the cheese) 3/4 tsp xanthan gum (don't use more than this, trust me)
Steak: Dice steak into 1 inch squares. Sear on a blazing hot cast iron skillet with a little oil then braise in a pot with just enough chicken stock to cover. Allow the chicken stock to come to a simmer then reduce heat to low and braise for 3-4 hours till the sirloin is super tender.
Cheddar Cheese: In a small pot heat up 1/2 cup of chicken stock on a medium heat. Add the 1/2 tsp of sodium citrate. Once it begins to simmer add the freshly grated cheddar cheese and stir. You cheese will become a beautiful cheese sauce right before your very eyes.
Bacon and vegetables: Cook the bacon till it's super crispy then separate the bacon from the fat. Set the bacon to the side. In the bacon grease sauté the celery, onions, and potatoes on a medium/high heat till the potatoes are tender. Add the garlic and the seasoning and spices. Cover and cook for another 5 minutes on a medium heat. Once finished remove all the cooked vegetables and place them in a bowl (we will get back to them at the end)
Roux (you are almost finished): In a pot heat up your milk and cream (this will greatly reduce your cooking time) In a clean pot melt the butter and add the AP flour to it. Whisk and cook on a medium heat for 5 minutes. Add the warmed milk and cream and whisk well to incorporate. Add the chicken stock that you have remaining (should be 5.25 cups) to your blender and begin to blend on a medium high speed. While it's running add the xanthan gum to it. This will evenly incorporate the xanthan gum. Blend for 5 seconds. Add this liquid to your roux, milk, cream mixture. Whisk to combine.
Finally add the cheese sauce that you made, the vegetables that you sautéed, the bacon, and then the sour cream. Continue cooking on a medium heat for another 5-10 minutes. By this time your steak should be ready. Add that in as well!! Eat for dinner and let the soup cool. Store in freezer friendly containers.
To reheat allow this soup to thaw and reheat on a medium heat on the stovetop. If you are using boilable bags then boil bag for 15-20 minutes and serve.
OPTIONAL: Garnish with cheddar, chives, bacon, sour cream
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide.Keto Tex-Mex Chicken Enchilada Casserole (Easy Freezer Meals)Easy Freezer Meals2019-11-03 | Welcome to Easy Freezer Meals. This week we are preparing a Keto Friendly Tex-Mex Chicken Enchilada Casserole. This casserole is perfect as a freezer meal and the best part is that it's Keto Friendly.
If you are not on the keto diet you can use regular corn tortillas for this recipe..
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me.
I added some nutritional yeast to give it more of a "corn tortilla flavor" and because I like nutritional yeast..
96 g almond flour 24 g coconut flour 2 teaspoons xanthan gum 1 Tablespoon Nutritional Yeast 1 teaspoon baking powder 1/4 teaspoon kosher salt 2 teaspoons apple cider vinegar 1 egg lightly beaten 3 teaspoons water
Mix your dry ingredients in a food processor, then add your wet ingredients till it's come together to resemble a dough ball. Wrap in cling film and gently work the dough ball for a few minutes. Allow it to rest for 10 minutes. After 10 minutes you can cut your dough into 8 pieces and roll it out. If you happen to have a tortilla press that's perfect but you can use wax paper, parchment paper, or a silpat mat (like I used) to roll out the dough.
Cook your tortillas on a BLAZING hot cast iron skillet. They cook really fast so be attentive and flip after about 5-8 seconds. Once finished Cut the tortillas into triangles and set to the side.. Easy right!!
FOR THE CASSEROLE: 4 pounds Precooked chicken (shredded or cubed) 2 pounds Diced Onions 2 pounds Diced Bell pepper 4-8 Chopped Jalapenos (it's up to you) 1 can Sliced Black Olives drained 1 Tablespoon Minced Garlic 1/2 tsp Cumin Seed 1/2 tsp Red Pepper flakes 1 tsp Chipotle powder 1 tablespoon Dried Oregano Salt & Pepper to taste 5 cups Green Tomatillo Salsa You can add more if it's too thick for you. (To see how I make it: youtube.com/watch?v=YIPZxorCl3c) 1/2 cup Chopped Cilantro Leaves Mozzarella and Cheddar to top it off
Be sure to adjust the seasoning to your taste. This recipe is very customizable.
Instructions Sautee diced onions, bell peppers, and jalapenos in a little coconut or avocado oil on a med/high heat till onions become soft. Add the black olives, garlic, and the spices/dried herbs. Cook for a few minutes more. Add the green tomatillo salsa and cook on a med/high uncovered for about 15-20 minutes stirring occasionally. You sauce will begin to thicken. Finally add the Chopped cilantro leaves and allow to cool. I am using chicken that I had left over so as soon as my dish cools I will add the chicken and plate up the freezer meals.
To plate them up I add a healthy portion of the enchilada sauce (with cooked chicken) to my freezer friendly containers. I top with an equal blend of Mozzarella and cheddar, next I add a layer of keto friendly tortillas, and finally top it all off with more mozzarella and cheddar cheese.
To heat up, cover with foil, bake at 350F for 30-45 minutes till cheese is completely melted. Enjoy
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Chili (Easy Freezer Meals)Easy Freezer Meals2019-10-26 | Welcome to Easy Freezer Meals. Today we are making a delicious Chili. This dish is so great for cold nights when you need something tasty and spicy to warm you up from the inside out.
There are so many adjustments that you can make to this recipe so feel free to spice it up or down as you see fit. If you have extra veggies in your fridge this is a great recipe to toss it all together. Zucchini, corn, broccoli, celery, you are the author of this chili recipe!! I also like beans in mine but if you hate beans then feel free to omit them.
Recipe: 1 pound cooked Black Beans (if you use canned then drain the liquid) 1 pound cooked Kidney Beans 23 Grams of minced garlic 1 pound diced onion 1/2 pound diced red bell pepper 1/2 pound diced Yellow Bell pepper 43 grams of chili powder 13 grams of powder cumin 17 chipotle chili powder 4 grams of dried oregano 9 grams of smoked paprika 13 grams kosher salt 3 grams pepper 5 grams of garlic salt 4 grams of powder chicken stock 40 grams of Masa 1/2 pound bacon 1 pound Pork 1 pound Beef 1- 28 oz can of crusted tomatoes (with juice) 1- 28 oz can of stewed or diced tomatoes (with juice)
I hope you have a scale :)
Start by cooking the bacon on a medium heat till it gets nice and crispy. In the same pot add the onions and bell peppers and cook till softened. Add the garlic and cook a few minutes more. Now add the beef and pork along with all the seasonings (except the masa) and brown the meat. Make sure you break up any large clumps.
In a small container mix the masa with the liquid from the canned tomatoes. This will create a slurry (you can add a little water to this if you need to thin it a bit). Add the tomatoes and the slurry to your chili mix. Stir well to combine. Finally add the beans and taste for seasoning adjustment.
When finished freeze in freezer friendly containers. Enjoy.
We like to use this chili for all sorts of things. Chili mac, nachos, topping on a burger, chili and fries, or chili and rice. If you try this let me know!!
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store front contains products from all of our projects. There are also some really cool gift ideas for men and women!
If you are looking for a meat tenderizer/cutlet maker you have to check this one out from K-Mont. This unit is what we now use to make our Chicken fried steaks, Chicken cordon bleu, and all of our tender cutlets. Just so you know this unit is quality. Its built to last (solid construction) and it does exactly what it’s supposed to do. The owners of the company are the inventors of this product and it is family run. It’s made in Poland and they can ship internationally (that’s how I got mine). Here is their site: https://k-mont.com.pl/shop/fast-cutlet-maker/?wpam_id=12
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Cajun Chicken & Sausage Jambalaya (Easy Freezer Meals)Easy Freezer Meals2019-10-10 | Welcome to Easy Freezer Meals. Today we are making Cajun Chicken & Sausage Jambalaya (Easy Freezer Meal). This is a great dish to make because it freezes great and it's incredibly delicious.
To get started you are going to want to get some parboiled rice. We use mahatma parboiled rice as it produces a Jambalaya with a better texture that leaves the grains of rice perfectly cooked and not mushy!!
2 pounds of Andouille or a Cajun Sausage 2.5 pounds Chicken Thigh Meat 3 Tablespoons of garlic 1 pounds of smoked pork tasso diced small 1.5 pounds of bell pepper diced 1.5 pounds onions diced 1.5 pounds of celery diced 2 teaspoons of Dried Thyme 2 teaspoons of dried basil 5 teaspoons of black pepper 1 Tablespoon kosher Salt 2.5 teaspoons of Red Pepper Flakes 2 Pounds of Mahatma Long Grain Parboiled Rice (or 5.25 cups) 2 Tablespoons dried Parsley 7.25 cups of cooking liquid (See notes)
On a medium heat brown your sliced or diced sausage. Once the fat starts to render remove the sausage and leave the rendered fat in the cooking pot. If you need to add a little oil that's ok. Add the chicken and brown it. As you brown your chicken it will begin to create a "Graton" on the bottom of the pot. This is a good thing as it will add lots of flavor to your jambalaya. Once your chicken has been browned on each side add the onions, bell peppers, celery, and garlic and cook till starting to soften. Add the sausage back into the pot and stir to combine. Next add the Tasso and the herbs and seasonings. Simmer for 15-20 minutes. This will really bring the flavors together..
After your base of vegetables and proteins have finished simmering remove from the pot and strain out as much liquid as you can. Take the cooking liquid and add chicken stock till you get to 8 cups. This is what we will use to cook the rice.
Place the 8 cups of cooking liquid in your pot, add the "base" mix to this liquid and on a high heat cook till it begins to boil. Add your rice and begin to stir, scraping the bottom of the pot ensuring that nothing sticks. Once you get it to a simmer reduce the heat and cook for 25-30 minutes. During this time don't disturb the pot. After 30 minutes remove the top and give your rice a stir. Your Jambalaya is now finished and you can serve it up for dinner and freeze the rest.
This will freeze in your freezer friendly containers, zip lock bags, vac seal bags. If you reheat in the oven just cover with foil to retain your moisture and bake at 350F for 30 minutes till warmed through.
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store front contains products from all of our projects. There are also some really cool gift ideas for men and women!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Belgian Waffles (Easy Freezer Breakfast Meals)Easy Freezer Meals2019-09-22 | Welcome to Easy Freezer Meals. This week we are making Belgian Waffles (Easy Freezer Breakfast Meals). This Belgian Waffle comes out light, fluffy, moist, and crispy. They freeze excellent and make for a quick and easy go to food. Eating waffles for breakfast is an obvious choice but try them with fried chicken, a hamburger, use them in French toast, get crazy with them!!!
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
Recipe: Makes 9-12 Waffles (depends on the size of your waffle maker)
DRY INGREDIENTS: 3 Cups of All purpose flour 1 cup of cornstarch 2 tsp baking powder 1 tsp baking soda 1 tsp salt
WET INGREDIENTS: 4 cups of buttermilk 3/4 cup of vegetable oil 1.5 tsp of vanilla 5 egg yoks (keep whites for next section)
For the Egg Foam The Whites from 5 Eggs (Absolutely no yellow in them what so ever!!) 1/2 cup granulated sugar 1/4 tsp of Cream of Tartar (OPTIONAL as I didn't use it but it will make your egg foam more stable)
Mix your dry ingredients together and incorporate with a whisk. Next mix your wet ingredients together and incorporate with a whisk. Combine the two and gently mix together ensuring that you don't overmix. Set to the side.
In a mixing bowl add the egg whites (and Cream of Tartar if you are using that) and whisk on a low speed for about 20 seconds. Gradually increase the speed to a med-high till soft peaks are formed. Add the sugar and continue whisking till glossy stiff peaks are formed.
Finally you will want to gently fold the egg foam into the waffle batter. Be careful not to destroy the egg foam by overmixing. Once it's just mixed together pour a cup of batter into a waffle iron (set to a medium/high heat) and cook for 7-8 minutes. You might have to adjust your cooking time and temp based off of the model you are using.
To freeze cooked waffles simply store in a freezer zip lock bag. When you want to reheat one, just pull it out and from frozen bake in a 350F oven for 15 minutes or till warm and crispy. Enjoy!!
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store front contains products from all of our projects. There are also some really cool gift ideas for men and women!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Black Bean Soup (Easy Freezer Meals)Easy Freezer Meals2019-09-14 | Welcome back to Easy Freezer Meals. Today we are making a recipe that someone sent me to try out and I loved it so much we made 20 gallons of it!!! I think you are going to love this soup. It's bold, flavorful, smokey, loaded with creamy beans, and makes for a great quick freezer meal when you are looking for something different.
Recipe (adapted from original): Makes roughly 10 Quarts Can be doubled or cut in half...😊
3 pounds Dried Black Beans (or 10 - 15oz cans) 2 pound of diced onions 2 pound bacon sliced 1/4 cup of minced garlic 4.5 quarts of ck stock 3 pounds of diced tomatoes (or diced tomatoes in a can with juice) 1 cup of ketchup 1/4 cup of Worcestershire sauce 1/2 cup chili powder Juice from 1 lemon 7 oz of cilantro Pepper to taste Salt to taste
If you will be using dried black beans then you will want to soak them overnight in a pot of water. I like to cook the black beans in some chicken stock in my pressure cooker (faster). On very low heat I let my beans cook till the pressure release valve (on 15psi) goes off then I set a timer for 8-9 minutes. I also like to reserve a little of the cooking liquid to add back into my soup (but that's just me). If you use canned black beans you can drain then but don't rinse them off. The little bit of extra starch will help thicken your soup..
Here we go: Crisp bacon in a pot. Once crispy add the onions and cook till soft and translucent. Next add the garlic and cook for 3 minutes more on a medium heat. Add the tomatoes, Worcestershire sauce, ketchup, chicken stock, lemon juice, chili powder, and black beans unrinsed. Cook on a medium high heat till it starts to simmer. Reduce heat and cook uncovered for 20 minutes. Add the cilantro and cook another 5 minutes more. The soup will begin to thicken a bit. As soon as that happens adjust the seasoning as needed with salt and pepper and enjoy for dinner. Let the rest cool and freeze for a delicious freezer meal later.
If you have any questions be sure to let me know. If you make it I would love to hear how it turned out for you..
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store front contains products from all of our projects. There are also some really cool gift ideas for men and women!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Cajun Chicken & Sausage Etouffee (Easy Freezer Meals)Easy Freezer Meals2019-09-04 | Welcome to Easy Freezer Meals. Today we are making a Cajun Chicken and Andouille Sausage Etoufee. This Louisiana classic dish is at the heart of every Cajun and once you taste it you will know why. The rich and velvety gravy, the tender vegetables mixed with the spicy and well seasoned sausage and chicken. Add some rice and you will be neck deep in the Bayou!!
This dish is served with rice as a main course but can also be used to smother blackened snapper, you can stuff it into pistolettes (a Cajun fried bread). Really you are only limited by your imagination..
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store front contains products from all of our projects. There are also some really cool gift ideas for men and women!
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
2 tablespoons of creole seasoning 3 sticks (12 oz) Unsalted Butter 1 Cup Onion, Finely Chopped 1 Cup Celery, Finely Chopped 1 Cup Bell Pepper, Finely Chopped 1 Cup Flour 1.5 Cups fresh Tomatoes, diced 3-4 Cups chicken Stock (start with 3 and see where that takes you) 1/4 cup Minced Garlic 2 bundle of Fresh Thyme 2 Tablespoons Worcestershire Sauce 1 Tablespoon Hot Sauce like Tabasco or Louisiana Gold 1 Cup Green Onions, thinly sliced 6 Tbsp minced Italian Parsley 2 lb chicken breast cut into small chunks 2 Lb of Cajun Andouille Sausage diced 6 Tbsp (3oz) Unsalted Butter for the end 1 teaspoon salt or to taste 1/2 teaspoon of pepper or to taste 1/4 teaspoon Cayenne Pepper or to taste
On a medium heat brown the diced andouille sausage on a skillet. Once it starts to take on some color remove from the heat an din the same skillet add your diced chicken breast. Season with some creole seasoning. Cook for only a few minutes as this will continue cooking at the end of this process. Next add the butter and begin to Sautee the bell peppers, celery, and onions. Once the onions are soft add the flour and on a medium heat cook this mix till the flour begins to take on a golden blonde color. This process takes between 5-10 minutes stirring constantly. Add the 2 Tablespoons of creole seasoning and mix well. Once that has been achieved slowly add the chicken stock till you get a nice consistent gravy. Add the tomatoes, garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper, and Cayenne. Simmer for 20-30 minutes. Add the cooked sausage, the chicken, the 6 Tablespoons of butter, and the green onions. Cook for a few minutes more and taste to adjust the seasonings ( I usually add a little more creole seasoning )
Serve with rice, smother a fried catfish, eat with seafood, put on a baked potato. Get crazy. Freeze the leftovers for an Easy Freezer Meal for later!!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Baked Spaghetti (Easy Freezer Meals)Easy Freezer Meals2019-08-26 | Welcome Back. This week I am so delighted to share with you another recipe that is so easy and so delicious. It is Baked Spaghetti.
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
This recipe uses our Italian Meat sauce (youtube.com/watch?v=IZGMBYiBu4I). I am super excited as this will be our fifth recipe on how to use this meat sauce. What's cool is that each recipe taste completely different!! Here are the recipe's so far that use our Italian Meat sauce:
To make Baked Spaghetti, take your meat sauce and spread a layer in your freezer friendly container. Next add some spaghetti pasta. Top the pasta off with your favorite cheese (I used cheddar and mozzarella) . Next add more meat sauce and then finally more cheese blend. Put a lid on it and freeze it. This dish freezes great as it will keep for 6 months in the freezer.
To cook take it out of the freezer, cover with foil, and bake it at 350F for 60 minutes (if frozen) or 45 minutes if thawed. Once your cheese is melted and the inside is warmed throughout your baked spaghetti is now ready!! How easy is that!!
If you have any questions leave them in the comment section below. Thanks for watching. See you soon!!
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store front contains products from all of our projects. There are also some really cool gift ideas for men and women!
If you are looking for a meat tenderizer/cutlet maker you have to check this one out from K-Mont. This unit is what we now use to make our Chicken fried steaks, Chicken cordon bleu, and all of our tender cutlets. Just so you know this unit is quality. Its built to last (solid construction) and it does exactly what it’s supposed to do. The owners of the company are the inventors of this product and it is family run. It’s made in Poland and they can ship internationally (that’s how I got mine). Here is their site: https://k-mont.com.pl/shop/fast-cutlet-maker/?wpam_id=12
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Mexican Chicken Tamale Casserole (Easy Freezer Meals)Easy Freezer Meals2019-08-19 | Welcome to Easy Freezer Meals. Today we are making a Gluten Free Mexican Chicken Tamale Casserole (Easy Freezer Meals). I wanted to make a deconstructed Tamale basically and this is what the end result was. If you have any questions please let me know and as always we are Thankful that you decided to stop by. If you're new here be sure to click that Subscribe button and that notification bell. We post new recipes all the time and I don't want you to miss a single one!!
Recipe for Mexican Chicken Tamale Casserole:
4 pounds of cooked boneless chicken 2 pounds of cooked black beans rinsed and drained 2 cups of sweet corn 2 cups of stewed tomatoes 1 cup of chopped olives 1/2 cup of cilantro 1 pound of onions 1 pound Red & Green Bell Peppers 3 tablespoons of minced garlic 1.25 tsp toasted Cumin seeds 3 Tablespoons dried Oregano 1 Tablespoon Chipotle powder 6-8 cups of Green tomatillo salsa (you get to decide how thick or thin you like it) Salt to taste Cheddar Cheese Mozzarella Cheese
Cook your chicken however you like and set to the side. We will add it at the end. Begin to sauté the sweet corn in a little oil adding a touch of salt and pepper. Cook till it begins to caramelize (be careful not to burn). Remove from heat. In a larger pot. Sautee the onions and bell peppers in some oil on med/high heat. Once softened add the garlic and cook a few minutes more. Now add the stewed tomatoes, corn, and olives. Stir well to incorporate the ingredients. Add the cilantro, cumin seeds, oregano, and the chipotle powder. Let this cook for 5 minutes so that the flavors begin to marry and finally add the Green Salsa. Simmer for 20 minutes and be sure to taste for salt and pepper. Once finished remove from the heat and add the chicken to it.
3.5 cups Masa Nixtamalizada (for tamales) 10 oz lard or shortening 1 Tablespoon salt 1.5 teaspoon baking powder 2.5 cups hot water 1.5 cups of chicken stock
Rehydrate your masa with the hot water. You can add a little more to get it to come together but make sure you don't add too much. You want it to be like play-do. In a mixer add the lard/veg shortening, salt, and baking powder. Begin to whisk on low till the salt and baking powder get incorporated. Turn to high and whip till it doubles (at least) in size. On low again begin to add the masa one piece at a time along with the chicken stock. Once you have all the masa added and all the chicken stock added turn to high and whisk till the consistency is smooth and creamy like a thick cake batter or a really creamy hummus. If you can take a spoonful and drop it in a glass of cool water and it floats then your tamale mixture is ready!! Be sure to taste and add salt or more chicken stock to your liking..
To assemble in a freezer friendly container add the chicken and vegetable mix. Top with a generous amount of cheddar and mozzarella cheese. Finally spread a thin layer of tamale batter over the entire top. Bake one for dinner (350f for 30-45 minutes) and freeze the rest...
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store front contains products from all of our projects. There are also some really cool gift ideas for men and women!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.
If you have any questions let me know..Mexican Keto Tomatillo Salsa Verde (Easy Freezer Meals)Easy Freezer Meals2019-08-11 | Welcome to Easy Freezer Meals. This week we are preparing a very easy Keto friendly Mexican Tomatillo Salsa Verde. This salsa is so delicious that you will always want to have some on hand. You can multiply this recipe to make lots if you want to.
Recipe:
2# tomatillo 2 jalapeno peppers (or what ever pepper you like) 1 medium Onion (8oz) 8 Garlic cloves 3 cups Vegetable or Chicken stock 1 Roasted poblano pepper 1/2 cup chopped Cilantro 1.5 teaspoon toasted cumin seeds 2 tablespoons of Lime Juice Salt to taste
Roast the onions, tomatillos, garlic, and peppers in a 425F preheated oven. Once they start to take on color flip the vegetables over. After the other side starts to darken and the onions are beginning to soften remove from the oven and place in a container (including any juice that might have formed). Chop the cilantro and add to the roasted vegetables. Finally place the poblano pepper directly on the fire to char the outside skin. Once it's completely black remove them from the fire and allow the pepper to slightly cool down (3-5 minutes) In some cool water remove the burn parts off of the pepper and deseed. Add this to the roasted vegetable mix.
Toast the cumin seeds on the stovetop and squeeze a fresh lime.
In a blender add all of the roasted vegetables and cilantro. Blend till you have a smooth sauce. In a pot on a medium heat add the stock, the roasted vegetable mix, the cumin seeds, and the lime juice. Bring to a simmer. Taste for salt and adjust as necessary. Simmer for 15 minutes and your tomatillo salsa is officially finished!!
Freeze in freezer friendly containers.
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store front contains products from all of our projects. There are also some really cool gift ideas for men and women!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Breakfast Sandwich & Breakfast Burritos (Easy Freezer Meals)Easy Freezer Meals2019-08-04 | Welcome to Easy Freezer Meals. Today we are excited to bring to you a double feature. In this episode we will be making Breakfast sandwiches and breakfast burritos (Easy Freezer Meals). You will love how easy it is to make these 2 and they can be done all at the same time. Great options for the busy family in the A.M.
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
For the breakfast sandwiches here is what we did: Butter some English muffins and warm them in the oven (I do not toast them). Once the butter has melted set them to the side. Prepare some bacon how ever you normally cook it. Now prepare the eggs. In a blender add 24 eggs (or whatever you want to use) 2 cups of milk and 1/2 cup of melted butter. Blend on medium speed for 5 seconds. Finally add a little pepper and salt to taste and blend for another 2 seconds. The egg mixture should be one harmonious liquid.
To cook the egg mixture I place a silpat liner n a tray and pour my egg mixture right on top. I bake it at 350 till the eggs have set. Once it's finished cooking I'll cut my egg slices with a mold and set to the side. Any remaining eggs I will finely chop us and use that for the burritos.
Making the sausage is super easy. If you want to use the Bundle Kit that I have be sure to click the link below but you can also use store bought sausage as well. Just weight you meat add the appropriate amount of seasonings and for every pound of meat add 2 Tablespoons of ice cold water. Mix it till the meat mixture gets really sticky and tacky and sticks to the bottom of your hand when you place a small amount in your palm. Make your patties and cook till the internal temp is 155F.
Top assemble all I do is place the egg slice on the English muffin, next the sausage, finally a couple slices of cheese, then close it up. Wrapping the sandwich in foil helps keep the air out. To reheat let it thaw in the fridge overnight. At 350f bake for 30-40 minutes or until warmed through.
For the breakfast burritos: With any eggs that are left over add your bacon, salsa, extra sharp cheddar cheese, and (optional) hot sauce. Mix to combine and stuff inside of a flour tortilla. Wrap in foil to freezer. To reheat let it thaw in the fridge overnight and bake at 350f for 30 minutes or until warmed through.
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There are also some really cool gift ideas for men and women!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Low Carb Thai Chicken Green Curry (Easy Freezer Meals)Easy Freezer Meals2019-07-27 | Welcome to Easy Freezer Meals. Today we are making a low carb Thai Chicken Green Curry (Easy Freezer Meals). This dish is spicy, delicious, and very customizable. We prepare this dish for our business so I may do it slightly different than you but in the directions below I'll write the recipe for home preparation.
In this recipe I used a few unique ingredients. You can typically find these at your local Asian market but if you can't here are some links to where you can get them:
Recipe: 1 - 1.5 cups of coconut oil 1/4 cup - 1/2 cup green curry paste (1/2 cup if you like it real spicy) 2 Tablespoons of Minced Garlic 1 pound onion sliced thinly 1 cup of cilantro 5 Pounds boneless skinless chicken thighs 1 pound of diced zucchini 2 medium sliced red bell pepper 8 green onions finely sliced 2 cans of good quality coconut milk 2 cups of chicken/veg stock Optional ingredients: To taste 1/2 cup of lime juice 3 kaffir lime leaves finely chopped (or zest from a lime) Adds a great freshness 1/4 cup of brown sugar (if you aren't watching carbs) 1/4 cup of fish sauce or to taste (brings the umami)
In a pot add your coconut oil and on a med-med/high begin to brown your chicken. Once browned add the green curry paste and the sliced onions. Cook till onions are soft. Add the green onions bottoms and cook for 2 minutes. Add the Zucchini and cook another 5 minutes. Finally add the minced garlic. Cook 2 minutes more (I add the red bell pepper last to preserve some of the texture but you can cook it all together if you want. Once your vegetable are softened and your curry is very aromatic add your coconut milk and stock. Stir well to combine and add the green onion tops, kaffir lime leaves (or lime zest), cilantro and allow to cook for 15-20 minutes. Taste and adjust for seasonings.
Enjoy and freeze whats left over in freezer friendly containers. To reheat simply pull out of the freezer and heat on the stovetop (if you are using boilable bags then boil the bag for 20 minutes and serve). If you have any questions let me know.. Don't forget to like, share, and sub!!
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There are also some really cool gift ideas for men and women!
If you are looking for a meat tenderizer/cutlet maker you have to check this one out from K-Mont. This unit is what we now use to make our Chicken fried steaks, Chicken cordon bleu, and all of our tender cutlets. Just so you know this unit is quality. Its built to last (solid construction) and it does exactly what it’s supposed to do. The owners of the company are the inventors of this product and it is family run. It’s made in Poland and they can ship internationally (that’s how I got mine). Here is their site: https://k-mont.com.pl/shop/fast-cutlet-maker/?wpam_id=12
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Greek Moussaka (Easy Freezer Meals)Easy Freezer Meals2019-07-13 | Welcome to another episode. Today we are making Greek Moussaka (Easy Freezer Meals). This freezer meal is incredibly delicious. It's exotic, flavorful, well balanced, and a fun change from the standard dinner.
For the meat sauce: 1 tablespoon butter 1 pound lean ground beef 1 tsp kosher salt 1/2 tsp ground black pepper 1 pound of diced onion 1 clove garlic, minced 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp Italian Seasoning 2 tablespoons dried parsley 1 (8 ounce) can tomato sauce 1/2 cup red wine 2 Tablespoons rice flour (optional) 1 egg, beaten
For the Béchamel: 4 cups milk 4oz unsalted butter 6 tablespoons all-purpose flour 3/4 teaspoon salt 1/2 teaspoon pepper pinch of nutmeg
For the Eggplant & Potatoes 3 Large Eggplants peeled and sliced into 1/2 inch slices 3 potatoes thinly sliced
For the Assembly: 2 cups of Parmesan Cheese Nutmeg
Instructions: Sautee the onions in butter till soft. Add the meat and brown till no longer pink. Add the garlic, the herbs, and the spices to your meat and mix well. Add the wine and cook for 5 minutes. Add the rice flour and mix the meat mixture well. Next add the tomato sauce and let simmer for 15 more minutes on a medium heat. Once finished remove from the heat, let cool then mix in a whisked raw egg.
For the béchamel begin by heating your milk on the stovetop. In a separate pot add the butter and flour. Cook for 5 minutes. Whisk in the hot milk and cook on a medium heat till your sauce is thick, creamy, and smooth.
For the eggplants: I like to completely peel mine and slice into 1/2 inch slices. I place the eggplant in a brine solution for 30 minutes to 1 hour then remove them pat dry, brush with oil and roast them for 30 minutes at 450F (brine recipe: mix 1 tablespoon salt to 8 cups of water)
For the potatoes: Toss with olive oil, salt, and pepper to taste. Line the freezer tin that you plan on storing this dish in with the potatoes and cook at 450F for 30 minutes or until soft and tender.
Assembly: Start with your tray lined with potatoes. Begin by arranging the eggplant over the potatoes. Add your meat mixture and sprinkle parmesan cheese over it. Add another layer of eggplant then sprinkle more parmesan cheese over it. Pour the Béchamel on top and evenly spread it out. Finish by coating with nutmeg and finally parmesan cheese.
Cover with foil and freeze. To bake preheat oven to 350F and bake for 1hr 15 minutes or until hot throughout. (if you are baking from frozen it might take a little longer :) Be sure to let the Moussaka rest for 15 minutes before cutting into it so that the layers can settle. Enjoy
Thank you for watching. If you have any questions leave them in the comment section below. Don't forget to sub, like, comment, and share!
Eric
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There are also some really cool gift ideas for men and women!
If you are looking for a meat tenderizer/cutlet maker you have to check this one out from K-Mont. This unit is what we now use to make our Chicken fried steaks, Chicken cordon bleu, and all of our tender cutlets. Just so you know this unit is quality. Its built to last (solid construction) and it does exactly what it’s supposed to do. The owners of the company are the inventors of this product and it is family run. It’s made in Poland and they can ship internationally (that’s how I got mine). Here is their site: https://k-mont.com.pl/shop/fast-cutlet-maker/?wpam_id=12
This is my recommendation for my absolute favorite thermometer. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Low Carb Chicken Marsala with Black Garlic and Fresh Mushrooms (Easy Freezer Meals)Easy Freezer Meals2019-07-06 | Welcome to Easy Freezer Meals. We want to start off by thanking The Daily Connoisseur for doing this collab with us. Be sure to check out The Daily Connoisseur's Freezer Meal Video: youtu.be/b2sOTUniw0E
While you are there be sure to subscribe and drop her a comment and let her know that you came over from Easy Freezer Meals.
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
In todays episode we will be making a low carb Chicken Marsala with Black Garlic and fresh mushrooms. As a bonus at the end of this video I will show you how to make cauliflower rice so you can also have a low carb side. This dish is healthy, delicious, and very easy to make.
In this recipe I used a few special ingredients to make it low carb. If you are not concerned about carbs you can easily substitute the almond flour and the xanthan gum for AP flour. You can also substitute the Black garlic for regular garlic (but trust me when I tell you the flavor that the black garlic adds is out of control!)
You can find all the ingredients we used at our Amazon storefront under the section "Spices/Unique Ingredients": Easy Freezer Meals Amazon Storefront: amazon.com/shop/2guysacooler but to make it easy I'll list them here:
If you want to check out the meat tenderizer/cutlet that we used in this video you can visit the link below. This unit is what we now use to make our Chicken fried steaks, Chicken cordon bleu, and all of our tender cutlets. Just so you know this unit is quality (not a cheap product). Its built to last (solid construction) and it does exactly what it’s supposed to do. The owners of the company are the inventors of this product and it is family run. It’s made in Poland and they can ship internationally (that’s how I got mine). Here is their site: https://k-mont.com.pl/shop/fast-cutlet-maker/?wpam_id=12
Recipe: (can be doubled or tripled) 8 Boneless skinless chicken breast salt and pepper for chicken cutlets 1 pound of fresh mushrooms (whatever kind you want) Cremini, shitake, Portobello, button, oyster are all good 2 cloves of Black garlic (or 1 head of solo black garlic) you can use regular garlic if that's what you have. 1 cup of dry marsala wine 1 cup of chicken stock almond flour for dredging 2 cups of oil 4oz butter 3/4 tsp xanthan gum
Slice chicken breasts in half if they are large and place under some plastic wrap. With a mallet begin by evenly flattening each chicken cutlet. Season with a little salt and pepper and set to the side. Slice your mushrooms and set to the side. Mince your garlic and set to the side.
Dredge the chicken cutlets in almond flour and heat up your oil. Begin to fry each cutlet for about a minute and a half to 2 minutes per side. Remove and set on a drying rack or paper towel to drain. Add the mushrooms to the same pan and add a dollop of butter. On medium heat cook for about 5 minutes. Add the garlic and cook another 2 minutes. Add the Dry marsala wine and bring to a simmer. Cook till it reduces by half.
In a blender add the chicken stock and the xanthan gum. This will create your slurry. As soon as the wine has reduced add the chicken stock and stir to combine. On a medium heat add the cutlets back into your pan. Cook for another 2-3 minutes. Your dish is now ready. Eat it fresh and freeze what's left over.
To reheat simply bake the marsala chicken in the oven at 350F for 30 minutes and serve. If you are using boilable vacuum seal bags then boil the bags for 20 minutes and serve
For cauliflower rice: Grate the cauliflower on a box grater and squeeze out the excess moisture through a cheese cloth. Place in a zip lock bag and freeze. You can season while it's being cooked. I add a dollop of butter then finish it off with salt and pepper..
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Rajma Masala-Indian Red Bean Curry (Easy Freezer Meals)Easy Freezer Meals2019-07-02 | Welcome to Easy Freezer Meals. This week we are making a delicious Indian Curry that's spicy (if you want), creamy, delicious, and loaded with amazing flavor. It's called Rajma.
Rajma is a very easy recipe to make and it freezes great. This vegan dish is one of my absolute favorite Indian curries and we try to keep some on hand at all times. Generally it's served over rice but an be served over scrambled eggs, chicken, eaten with naan bread, or whatever you want. It's your Rajma!! (If you do get crazy I'd love to know how you ate it!!)
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There are also some really cool gift ideas for men and women!
The ingredients for this recipe can be found under the "Special Ingredients" section
3 pounds of dried Kidney beans or 6 -15oz cans of kidney beans 1/2 cup of pureed ginger or 1 Tablespoon of Ginger Powder 1 pound diced onion 1 pound diced tomato 2 Tablespoons minced Garlic 2 Jalapenos or serrano (seeds in for more heat) 2 tsp cumin powder 2 tsp coriander powder 1 tsp cumin seed 1 tsp turmeric 1/2 tsp cayenne pepper salt to taste at the end 2 cups (16oz) of tomato sauce 1 quart of saved liquid from cooking the beans or vegetable stock 1 1/2 cup chopped cilantro
I like to use dried beans because I can control the flavor and the texture. If you use dried beans let the kidney beans soak over night in cool water. The next day drain the water and cook in fresh vegetable stock (or chicken stock if you want) either in a pressure cooker or in a covered pot on a low heat till the beans are melt in your mouth tender but not mushy. After they cook save 1 quart of the liquid to use in the recipe for later.
If you are using canned beans then drain them and rinse well and set to the side for later use.
Sautee the diced onions, finely chopped peppers, and minced garlic till the onions begin to soften. Add the pureed ginger and stir to combine. Add all your seasonings and cook for a few minutes more. On a medium heat and simmering add the tomato sauce and cook for 5-10 minutes to develop the flavors. Add the beans, the diced tomatoes, and the reserved quart of bean cooking liquid (if you cooked your beans from a dry state) or 1 quart of vegetable/chicken stock. Finally add the chopped cilantro and mix well. Cook for 15-20 minutes and serve.
To freeze let it cool down and package in freezer friendly containers. We use vacuum seal bags but this dish can be stored in a zip lock bag if you want to. To reheat simply let this Rajma thaw and heat on the stovetop. If you get boilable freezer bags like I have then all you need to do is boil your bag for 20 minutes. Serve and enjoy!!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Cheese Dip (Easy Freezer Meals)Easy Freezer Meals2019-06-24 | Welcome back to Easy Freezer Meals. Today we get to make a quick and easy party food that doubles as a topping for nachos, vegetables, potatoes, or as a simple cheese dip (just like I like it).
To make this cheese sauce all you need are a few basic ingredients.
1 block (1-2 pounds) of a Velveeta style cheese 2-4 cups of whole milk pepper of your choice 2-3 oz butter (optional) 1-2 cans of Rotel
The reason we are using a processed cheese for this recipe is because it contains an ingredient called Sodium Citrate. Sodium Citrate is an emulsifier that keeps the molecules of protein and fat from separating. If you want to use cheddar or any other fresh cheese you will need to add sodium citrate to your mix. If you want to see how that's done check out my other channel and watch this video: youtube.com/watch?v=7erdaiV3UVE
Just remember that you want your cheese sauce to be on the thin side as it will thicken a bit as it cools..
Now on to this recipe:
Grate the cheese and mince your peppers. In a small pot melt the butter. Add the cheese to the butter and on low heat stir till the cheese begins to melt and gets incorporated with the butter. Add a cup of milk at a time and continue to stir on low heat. Keep adding milk till you reach a thin but not watery sauce. Once you do it once you will know what I'm talking about. As soon as your chees has fully melted and your sauce is smooth add you peppers. At this point you can add the Rotel or any additional ingredients if you want.
Let your sauce cool just a bit and pour it into freezer friendly containers (zip lock works great). Store in your freezer till you are ready to use. To reheat all you have to do is allow to thaw and heat on the stovetop. You can add a little milk till you get it to the consistency that you want.
This is perfect for family game nights, unplanned party guests, holidays, snack time, nachos, potatoes, fajitas, chili con care, cheese dip, hot dogs, casseroles, I can go on and on and as we use this cheese sauce for all sorts of things and I can't wait to hear how you use it!!
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There are also some really cool gift ideas for men and women!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.
If you get to make this recipe leave me a comment and stay tuned as I have a huge surprise for you coming up. I can't wait to share it with you..Easy Buttermilk Ranch DressingEasy Freezer Meals2019-06-14 | Welcome to Easy Freezer Meals. Today we are making Easy Buttermilk Ranch Dressing. This is not a freezer friendly food but it will keep in the fridge for about 2 weeks.
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
This recipe is very easy to make and you will love the freshness of it.
Recipe: (will make 1 pint of dressing) DO NOT FREEZE THIS DRESSING!! 1/2 cup of buttermilk 1/2 cup of mayo 1/2 cup of sour cream 1/2 tsp kosher salt 1/4 tsp of black pepper 1/2 tsp onion powder 1 tsp of dried dill 2 tsp of minced garlic (or 1/2 tsp of dried garlic powder) 2 Tablespoons of dried chives 2 tsp of lemon juice
Combine all the ingredients together and refrigerate for at least 3 hours. Enjoy!!
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There are also some really cool gift ideas for men and women!
If you are looking for a meat tenderizer/cutlet maker you have to check this one out from K-Mont. This unit is what we now use to make our Chicken fried steaks, Chicken cordon bleu, and all of our tender cutlets. Just so you know this unit is quality. Its built to last (solid construction) and it does exactly what it’s supposed to do. The owners of the company are the inventors of this product and it is family run. It’s made in Poland and they can ship internationally (that’s how I got mine). Here is their site: https://k-mont.com.pl/shop/fast-cutlet-maker/?wpam_id=12
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Chicken Divan (Easy Freezer Meals)Easy Freezer Meals2019-06-07 | Welcome to Easy Freezer Meals. This week we are making the lovely Chicken Divan Casserole (Easy Freezer Meals). This casserole is loaded with chicken, crisp broccoli, mushrooms, and cheese. It has those soul satisfying comfort food qualities.
Need kitchen knives? Check out Dalstrong Knives here: tinyurl.com/kx78nhhj Get 10% off your entire purchase by entering the discount code EFMEALS10 at check out.
In this video we featured a thermometer by Thermoworks called the MK4. I can't imagine cooking without it. It is accurate, fast, waterproof, has a smart back light function, auto rotating display, can be held in either hand, auto sleep mode to save battery life, and smart sensors to auto turn on when needed. Great for home and commercial kitchens alike.
These thermometers make excellent gift ideas as well. If you want to learn more about them click the link below.
Recipe: 3 pounds of fresh broccoli florets 5 pounds of boneless skinless chicken breast 1 cup of white wine 4 cans of condensed mushroom soup 8 oz softened cream cheese (room temp) 8 oz sour cream 3 cups of cheddar cheese 2 teaspoons of good Curry Powder 2 Tablespoons Lemon Juice
Start by cooking your chicken. You can smoke, grill, bake, or boil. However you cook your chicken a great thing to do before you cook is to prepare a quick brine. This helps retain lots of moisture and seasons the chicken from the inside out. In you want to brine here is a great way to do it.
Brine Recipe: 1 Quart of water 1 quart of ice water 1/2 cup of salt 1/4 cup of sugar thyme bay leaves peppercorn 2 cloves of garlic minced.
Take 1 quart of water and begin to heat on the stove. Add the salt, sugar, pepper, garlic and the rest of the aromatics. Bring to a simmer. Remove from heat and add the quart of ice water. This will help cool it way down. Once the temp ready 65-75F you can begin to add your chicken. Make sure they are all submerged under the brine and wait 30 minutes. After 30 minutes take your chicken out, rinse them off, and pat them dry. They are now ready to cook!!
To bake the chicken rub a little olive oil on the front and back of your chicken breast. Lightly season with garlic salt and pepper. Preheat your oven to 425F and bake till the internal temp reaches 155F (this is the sweet spot).. Remove from the oven and let your chicken rest for 5 minutes before cutting into small cubes. Set to the side:
Prepare the broccoli: You can either steam or blanch the broccoli. I like to blanch it. Take your broccoli florets and put them in a pot of salted boiling water for 3 minutes. Quickly remove from the pot and either spray with cold water or place them in an ice water bath to stop the cooking. Set them aside.
The sauce: To prepare the sauce heat the wine on the stovetop and boil for 1-2 minutes (this will boil out the alcohol). In a bowl mix the sour cream, cream cheese, wine, mushroom soup, cheese, curry, and lemon juice together till well incorporated.
To assemble: In a casserole dish or freezer friendly container combine the broccoli and chicken. Pour your sauce over the top evenly and coat with more cheddar cheese (or a bread crumb parmesan cheese topping). Bake at 350F for 30 minutes and enjoy.
To freeze simply cover your freezer friendly container with foil or a lid and freeze. If you are using sous vide bags then add the broccoli, chicken, and sauce to the sous vide bag. Vacuum seal and freeze.
To reheat bake the frozen divan in a 350F preheated oven for 30-40 minutes. Till warmed through. If you have boilable bags the boil your bag for 20 minutes and serve. Great by itself or over rice.
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section.
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it. and we shall see you in the next video!!Pasta Pizza Bake (Easy Freezer Meals)Easy Freezer Meals2019-06-01 | Welcome to our channel. Today on Easy Freezer Meals we will be making Pasta Pizza Bake (Easy Freezer Meals). This recipe is so easy and so delicious you will want to make lots extra...
This recipe will use our Italian Meat sauce. To see how to make that be sure to check out this video: youtube.com/watch?v=IZGMBYiBu4I
To make Pasta Pizza Bake you will need some Rotini Noodles. We generally figure 1 pound of noodles will feed 4 adults (portion control). Also 1 pound of noodles will use 2 cups +/- of Italian meat sauce. You can gauge what you need from there. We generally make lots of meat sauce then freeze what we don't use in gallon zip lock bags. Here are a list of other entrees that you can make with this meat sauce:
Recipe for 16 servings 4 pounds of Rotini Noodles 8 cups of Italian Meat sauce Mozzarella Cheese Parmesan Cheese 3-4 whole Garlic for roasting olive oil Pepperoni (or whatever toppings to want to enjoy)
1. Roast the garlic. Cut the tops off the garlic and pour olive oil on top. Roast at 400F for 30 minutes or until they begin to take on some color. 2. Peel the garlic and place in the blender along with any excess oil. Add an additional 1 cup - 1.5 cups of olive oil to your blender to create a creamy garlic sauce. 3. Boil the noodles in well salted boiling water. Be sure to boil 1 minute less than al dente and rinse to cool when complete. 4. To your cooled pasta add the garlic sauce and mix to combine. 5. Assemble. In a freezer friendly container place the pasta, spread a layer of meat sauce over the pasta, add some mozzarella and parmesan cheese, then finally top off with the pepperoni. (you can add what ever topping you want)
Cover and freeze
To reheat. Take out of the freezer. Preheat your oven to 350f. If frozen cover with foil and bake 35 minutes. Remove the foil and bake an additional 25 minutes. If it's thawed bake for 20 minutes then remove foil and bake an additional 25 minutes until warmed through.
Enjoy!!
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There are also some really cool gift ideas for men and women!
If you are looking for a meat tenderizer/cutlet maker you have to check this one out from K-Mont. This unit is what we now use to make our Chicken fried steaks, Chicken cordon bleu, and all of our tender cutlets. Just so you know this unit is quality. Its built to last (solid construction) and it does exactly what it’s supposed to do. The owners of the company are the inventors of this product and it is family run. It’s made in Poland and they can ship internationally (that’s how I got mine). Here is their site: https://k-mont.com.pl/shop/fast-cutlet-maker/?wpam_id=12
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0) Artist: http://www.twinmusicom.orgKeto Low Carb Italian Sausage Spaghetti (Easy Freezer Meals)Easy Freezer Meals2019-05-26 | Welcome back to another episode of Easy Freezer Meals. Today we will be making Italian Sausage Spaghetti Low Carb (Easy Freezer Meal). This dish is fun, delicious, and with proper portion control you will remain in Ketosis!!
We invite you to check out our new Amazon storefront. Here we’ve listed the things we use in our kitchen and in our videos. If you have any questions about what you see feel free to reach out. Also, if you are looking for really cool gift ideas be sure to check out the store as we have all sorts of things for men and women. Our Amazon Store Front:
To make this recipe you will need: Keto Friendly Pasta Sauce: amzn.to/2YNUraK 1 Pound of Hot Italian Sausage (Video on how to make it): youtu.be/g2AGSguTTHA 2 medium spaghetti squash (local farmers market)
Recipe: 1 pound of Hot Italian sausage 1/2 onion diced 2 celery sticks diced 1 Tablespoon of minced garlic 1 jar of Keto Friendly Pasta Sauce 2 Medium Size Spaghetti Squash
1. On a medium heat brown the sausage and add the onions and celery. Cook till softened. Add the garlic and cook a few minutes more 2. Add the Pasta Sauce and reduce the heat to low. Cook till the flavors have had a chance to marry. About 8 minutes. Set to the side. 3. Prepare the spaghetti squash by cutting them in half and removing the seeds. Sprinkle some salt on each half and place on a wire rack face down for 30 minutes to an hour to sweat. 4. After that time rinse with cool water and dry with a paper town. Brush some olive oil on each face and place face side down on a clean baking tray. 5. Bake squash in a 400F oven for 50 minutes -1 hour till completely soft. 6. Remove from oven and let cool slightly. With a fork begin to scrape the flesh of the squash, scraping from left to right. Place "spaghetti" in a bowl. 7. Optional... I like to add a little butter and seasonings to my squash to yield a more creamy and buttery texture. If you want a firmer texture you can omit the addition of butter.
In a freezer friendly container place the spaghetti squash first. Spoon the meat sauce over it and grate some fresh parmesan cheese over the top. Cover and freeze.
To reheat you can let it thaw. Bake at 350f for 30-40 minutes till warmed through. Enjoy
Check out some of the gadgets and equipment that we are super excited about
If you are looking for a meat tenderizer/cutlet maker you have to check this one out from K-Mont. This unit is what we now use to make our Chicken fried steaks, Chicken cordon bleu, and all of our tender cutlets. Just so you know this unit is quality. Its built to last (solid construction) and it does exactly what it’s supposed to do. The owners of the company are the inventors of this product and it is family run. It’s made in Poland and they can ship internationally (that’s how I got mine). Here is their site: https://k-mont.com.pl/shop/fast-cutlet-maker/?wpam_id=12
This is my recommendation for my absolute favorite thermometers. If you choose to buy one of these you will not regret it as they are reliable, fast, durable, and convenient. Makes for a great gift BTW!!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.How to make Cole SlawEasy Freezer Meals2019-05-19 | Welcome to our channel. Today we are making Cole Slaw. This is NOT a freezer dish so please don't try to freeze it.. This is a fresh side that is extremely easy to make and very delicious.
Recipe for Cole Slaw: 600 grams of shredded cabbage 100 grams of grated carrots 1 cup of mayo 1/2 tsp pepper 1 tsp salt 1 tsp celery seed 1/4 tsp mustard powder 1/4 cup of red wine vinegar 1/4 cup sugar
To prepare this cole slaw, remove the outer leaves of your cabbage, quarter the cabbage, then core them. Finely shred the cabbage. Peel the carrot tops and grate. Add the carrots to the cabbage and set to the side.
In a small bowl combine the rest of the ingredients. Whisk to combine then pour over the cabbage/carrot mix. Toss well to evenly distribute. Place in a nonreactive container and refrigerate for at least an hour. Serve as a side or as a topping. Enjoy. This will last about 5-6 days in the refrigerator..
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There’s also some really cool gift ideas!
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Saag Paneer (Easy Freezer Meals)Easy Freezer Meals2019-05-18 | Welcome back to this weeks episode where we make the exotic and extremely delicious Saag Paneer (Easy Freezer Meals). This Vegetarian/Keto Dinner is so loaded with flavor it just might blow your mind. This dish is great as an entrée but works really well as a party dip with pita and some hummus. In this video I will take you through the entire process and if you have any questions please ask away in the comment section below!!
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. From the seasonings to the equipment. If you have any questions please feel free to write me. This store from contains products from all of our projects. There’s also some really cool gift ideas!
Recipe for Saag Paneer (Easy Freezer Meals) This version will make 6 portions that are 14 -16 oz each. Each portion is enough to feed 2 adults.
1 kilo (2.2 lbs) of Paneer Cheese (or Queso Fresco) 1 Tablespoon Turmeric 1 Tablespoon Salt 1/2 Tablespoon Cayenne 1/2 cup of Oil --------------------------------------------------------------------------------------- 50 Grams fresh Ginger peeled and finely chopped (2oz) 3 Jalapenos finely chopped (or spicier peppers for more heat) 1.5 Pounds onions diced 1/4 cup of minced Garlic 1/4 Cup of oil 1 teaspoon of Kosher Salt _____________________________________________________ 1.5 teaspoon of Garam Masala 2 Tablespoons of Coriander 1 Tablespoons of Cumin 1/4 cup of water _______________________________________________________ 3 pounds of Frozen Spinach (Thawed and water squeezed out with a rough chop) 1.5 Cups of Water 1 teaspoon of Kosher Salt --------------------------------------------------------------------------------------------- 1.5 Cups of Heavy Cream
Dice your Paneer cheese into 1 inch cubes. Add the oil and spices to the cheese and let marinate in the spices for at least 30 minutes. Fry the cheese on high heat in a cast iron skillet till the cheese starts to brown on each side. Place in a bowl to the side when finished.
Add the oil to a pot and on medium heat begin to Sautee the onions, garlic, ginger, and peppers. Add the salt. This process takes a little time so be patient. If it looks like its drying out add a little water to keep it going. As soon as your vegetable mix has turned a toffee color (golden brown) add the cumin, coriander, garam masala, and the water. Cook this for another 5 minutes till the smells start to become one.
Now add your spinach, the water and the salt and stir to combine. Once the water has reduced by 75% add the cheese back in. Stir well and finally add the cream. Cook this for 5 more minutes on a medium heat or until your dish is heated through out. Your saag paneer is officially finished. Serve with pita, naan, rice, or with scrambled eggs.
To freeze cool this dish down and package in freezer friendly containers (zip lock, Tupperware, or vacuum seal food saver bags) To reheat let it thaw and heat on the stovetop on a medium heat (add a little cream or water if it starts to dry out). If you are using boilable bags the just boil the bags for 20 minutes and serve..
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Shepherds Pie (Easy Freezer Meals)Easy Freezer Meals2019-05-11 | Welcome to Easy Freezer Meals. Today we are making a classic comfort food, Shepherd's Pie (Easy Freezer Meals). This dish is out of control. If you have any questions don't hesitate to ask in the comment section below..
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There’s also some really cool gift ideas! Easy Freezer Meals Amazon Storefront: amazon.com/shop/2guysacooler
Shepherds Pie Makes 2 - 11x7 baking trays. One for now and one for later.. Feel free to double or triple this recipe..
For the Meat Filling 1/4 cup of olive oil 1 cup grated onion 4 carrots grated 4 cloves garlic, minced 3 pounds ground lamb (or beef) 2 teaspoon kosher salt 1/2 teaspoon of onion powder 1/2 teaspoon of garlic powder 1 teaspoon freshly ground black pepper 1/4 cup of Rice Flour (or all-purpose flour) 1.5 Tablespoons tomato paste 2 cup chicken stock 1 tablespoon Worcestershire sauce 1/2 teaspoons chopped dried rosemary leaves 1/2 teaspoon dried thyme leaves 1 cup fresh or frozen corn kernels 1 cup fresh or frozen English peas
Sautee the onions and the carrots (and the garlic at the end). Add the ground meat, seasonings, and herbs. Mix well to combine. Brown the meat on a medium heat. Once browned add the rice flour and mix well. Finally add the Worcestershire sauce, tomato paste, and the chicken stock. Bring to a simmer and cover. Cook for 15 minutes on a medium heat. After 15 minutes add the peas and corn and stir to combine. The sauce is now complete.
For the Mashed Potatoes: 3 pounds russet potatoes 1/4 cup milk 1/4 cup of cream 1 stick of butter 1.5 teaspoon kosher salt 1/2 teaspoon of black pepper 1/2 teaspoon of garlic salt 2 egg yolk
Boil the potatoes till completely soft and run them through a potato ricer. Add the rest of the ingredients and mix till smooth and creamy.
To Assemble In a greased baking dish or freezer friendly tin add a layer of the meat mixture followed by a layer of the mashed potatoes. This recipe makes 2 - 11x7 trays so just split everything in half for each tray.
Let it cool completely, cover tightly, and freeze. To reheat this freezer meal take out of the freezer and in a preheated oven at 350F bake till the Shepherd's pie it heated throughout and the potatoes are starting to take on some color..
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric
We are part of an affiliate program. This simply means that we receive a very small percentage of any purchase that is made using the links we provide. This really helps us support our channel and allows us to continue to produce content for you to enjoy. The best part about this is that it doesn’t cost you anything extra. We greatly appreciate it.Keto Fried Chicken Wings (Easy Freezer Meals)Easy Freezer Meals2019-05-04 | Welcome Back to another episode and today we will be making Keto friendly Fried Chicken Wings (Easy Freezer Meals)
This freezer meal is so neat and the finished product is absolutely delicious. We start by preparing the chicken. I cut the wings into 3 pieces. The tip (the very end), the flat (the middle part), and the drumette. Each piece is connected by a joint and if you slice through the joint you can cut it very easily. Discard the tip and keep the flat and the drumette. Season the chicken wings with some slat, and pepper. Everything thing else is optional but I used red pepper flakes and Carolina Reaper chili powder (VERY HOT!!!)
I like to cook my chicken first this ensures that the meat is juicy and really tender. You can bake the chicken in an oven at 350F for 45minutes covered with foil or you can Sous Vide your chicken wings like I did. I cooked them at 150f for 2 hours. In my vacuum bag with my chicken I also added about 1/2 cup of olive oil.
To prepare the sauce in a small pot I melted butter, added worcestershire sauce, Franks red hot sauce, smoked paprika, garlic powder, onion powder, red chili flakes, sriracha hot sauce, and a habanero sauce I had laying around. (all of this is to taste so taste as you go and adjust as necessary.) If you want it spicier you can always add some cayenne pepper.
Finally after 2 hours I took my chicken out of the bags and pat them dry (do the same if you bake it). I heat up some oil to 375-400f and fried my wings till they were golden and crispy. Only takes 2 minutes give or take.
To package them up I placed fried wings in a Vacuum seal bag with some sauce and sealed it up (you can omit the sauce if you want to but I found that having the sauce with the wings made them super juicy!)
Alternatively you can place them in a freezer friendly tin and freeze.
To reheat the bags just place the bags in boiling water for 20 minutes. Serve and enjoy. To reheat the wings that are in the tin place them on a cookie sheet in an oven that's at 400F and bake till heated through out and crispy.
Recipe for the sauce: 1/2 cup of butter 2 tablespoons Worcestershire Sauce 1 cup of Franks Red Hot Sauce 1 teaspoon red pepper flakes 1 tablespoon garlic powder 1 tablespoon onion powder 1/4 cup of Louisiana Hot Sauce (or your favorite brand) 2 Table spoons of Sriracha Sauce Optional 1/2 teaspoon of cayenne for heat!!
Be Sure to check out our new Amazon Store front. Here you can see everything that we use. If you have any questions please feel free to write me. This store from contains products from all of our projects. There’s also some really cool gift ideas! Easy Freezer Meals Amazon Storefront:
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric