Hi, guys. Welcome back to my channel. In today's video, I'm going to be sharing
with you 15 delicious freezer meals. I know that these bags in front of me
probably don't look like much, but there are 15 delicious family dinners here.
I've actually made five recipes three times each, if that makes sense. The reason that I've done
this today is because some of you will know we're about to have our renovation work done,
so we don't really know how long we're going to have a kitchen for. So my thinking is we can have
these in the freezer and pull them out, so that we can still have some nice home-cooked meals.
But this is ideal if you are pregnant and you want to batch-cook before you have a baby, or you've
just got a really busy week coming up, or you just want to get organized. This is such a good hack.
I really hope you enjoy this video. I hope it gives you some inspiration. If you do like it,
I would love you to consider subscribing. I post loads of foodie content and meal prepping as well,
and I would love to have you as a viewer. So with all that said, let's get into the freezer meals.
Okay, so first off, I'm going to be making a turkey chili. The reason that I'm starting with
this one is because, although it's quite easy to make, you pretty much just chuck
all the ingredients into a pot, it does need to simmer for a while. So while this is cooking,
I'm then going to get on and make some slow cooker dump bags. I will be time stamping this video,
so if you want to skip any of the recipes or go back and forth, you can feel free to do that.
I'll link this recipe down below as well. This is everything you're going to need
for it. As I said, it's pretty simple. The first thing is we're going to brown
the turkey mince. That's a lot of turkey mince, but I've actually doubled this recipe because my
plan is to make it last for our family of five for three nights. So it's quite a few portions,
but whenever you make chili, it's worth making more than you need because it freezes so well,
and it makes such a good lunch or dinner. I know when we're in the midst of building work,
it will be so nice that I can just pull this out of the freezer, microwave it,
maybe even make some microwaveable rice, and we can all have a healthy, home-cooked dinner.
So while the turkey mince is browning, I'm also going to finely chop some onions in my little
VonShef chopper. I've also got this very lazy garlic, which is like pre-chopped garlic, so I'm
going to put some of that in. I'm doing about four teaspoons. Then I'm also going to put in
two chopped-up onions. I'm going to let that soften for about two minutes before adding in
some pepper. I've got yellow pepper and red pepper as well. So I'm just going to chop it
up into little pieces, chuck that in, and then you pretty much just add the rest of the ingredients.
I'm going to drain and rinse our beans. I'm adding in some kidney beans and black beans as well,
but you can also add in chickpeas, or even baked beans if you literally had nothing else.
Then I'm also adding in some vegetable stock and then some brown sugar. I'm also going to
add in about three cans of chopped tomatoes. Then I'm also going to add in some spice. I'm
adding some basil and some cayenne pepper as well. Of course, with chili, you can make it as spicy or
as bland as you want it to be. We're having this with the kids, so I'm not going to go too crazy
in terms of spice. And I'm kind of stirring as I go. Then I'm also going to add in some oregano
and some chili powder as well, and some salt. And that is pretty much it. I'm now just going
to give it a stir, leave this to simmer for about 45 minutes to an hour, or just
until it's nice and thick and a good texture. The chili is now simmering for about an hour,
so while it is, I'm going to make some dump bags. I love to use my slow cooker, and dump bags is
such a good hack. I've made a few videos about it in the past. Basically, a dump bag is just
all the raw ingredients that you need for a slow cooker recipe in a bag, and then you freeze it,
and then when you want to use it, you just take it out. I normally do it the night before so
that it fully thaws, and then I put it on in the morning so we can have it for dinner that night.
The first dump bag that I'm going to make is a beef stroganoff. I love beef in the slow cooker.
I feel like it just really works well, and it's quite a simple recipe. I'll link it down below,
because I'm not going to say the portions, because I'm making this for our family of five, but the
initial recipe actually caters for eight people. So I'll link it if you want to check it out.
I'm going to make three beef stroganoffs now. First off, I'm going to add my lean stewing beef
into the bag. I'm just putting like a third of it in there. Then I'm also going to add
some portobello mushrooms that we've washed and cut up. Obviously, this looks like a lot,
but it does cook down to nothing in the slow cooker, so stick that in.
I'm also going to add in a little bit of chopped-up garlic
and then some onions as well, which I've also chopped up.
Then I'm also going to add a beef stock cube that I'm going to crumble.
Some apple juice as well. Then I actually had some carrots to use up. This isn't in the recipe,
but I'm just going to add in some chopped-up carrots. There we go. And that is your dump bag.
Then what I tend to do is actually write on the bag how much water to add in when you put it into
the slow cooker, and then on what temperature and for how long as well. So there you have it, a nice
family meal that I can stick into the slow cooker, even if we don't have a kitchen. We tend to serve
this on egg noodles or even mash, and I could even get microwaveable mash if we don't have a kitchen.
The next dump bag that I'm going to make is chicken fajitas, such a family favorite.
Fajitas or tacos work really well in a dump bag. You can make these up and either cook it in
the slow cooker, or I'm probably going to cook it in the air fryer. So I'll show you how to do it,
and I will link a recipe down below if you want to check it out, but I have modified it a tiny bit.
First off, I'm just putting in some chicken breasts which I have cut up into strips.
Then I'm also going to add in two peppers, again, that I've cut up. I'll just stick that in.
Then I'm also adding in an onion, which I have sort of sliced into moons like this.
Then I'm also going to add in a little bit of garlic.
Then if you have a chicken fajita seasoning, you can just whack that in. I don't have one,
so I'm just going to make one myself by adding in a teaspoon of paprika, a teaspoon of ground cumin,
and a teaspoon of hot chili pepper. I won't go crazy because of the kids. Then, finally,
I'm also going to add in some ground coriander as well, and then just give all of that a bit
of a shake in a second. Then I'm also going to add in some lime and some honey as well.
Yeah, that is pretty much it. Then when I want to use this, I just need to take it out of the
freezer and make sure it is completely thawed. Then you can either stick it into the air fryer
for 15 to 20 minutes, or you can put it into your slow cooker for about three hours on high,
or if you have more time, you can do it on six hours on low. They're delicious. Of course, you'll
have to buy the wraps and the cheese and the sour cream, but you can do that when you actually make
them. I've actually already written on this one here, "Fajitas," so you know what it is,
and then three hours on low, or you can air fry on 200, 15 to 20 minutes. And that is
it. I'm just going to make this again, so I have three chicken fajitas in the freezer.
By the time I had finished those two dump bags, my chili is all done,
so I'm also going to bag that up. For our family of five, I do about four of these
big ladle spoonfuls. I'm going to put that into the bags, so I'll have three nights of
chili ready to go in the freezer. We like to serve this on either rice or even chips,
or something that Matt and I actually really like it on is sweet potato chips. It sounds weird,
but it's really delicious with cheese on it or sour cream, something like that.
Okay, so now that the chili is all done, I'm going to use the pot to make a big chicken curry. We're
making the Patak recipe. We really like their korma paste because it's not spicy at all,
and our kids eat it. They really like it. I reckon chicken curry is probably Jackson's favorite food.
First off, I'm just softening some onions, and then I'm also going to add in some garlic. Again,
I'm using garlic paste, and I'm also putting in some ginger paste. I just find it so easy to cook
with that. Then I'm adding in about two korma paste pots because I'm making a big batch. If I
was just making this for my family, I'd probably use one of these pots, or even half of one of
these pots. Then I've added that in, and I'm also going to put in some water, and let that simmer
for a minute before adding in some chopped-up chicken breasts. You then want to seal the
chicken breasts on the heat before adding in some coconut milk. Because I'm making a huge batch,
I think I've used three cans of coconut milk. Then you basically just let that cook. We'll link
this recipe down below if you're interested. Matt always likes to add in some double cream as well,
because he thinks it tastes really nice, but you don't have to add that in. That is pretty much
it. This curry can then be bagged up and put into the freezer and served with rice when we want it.
While the curry is simmering, I'm going to go ahead and make my last dump bag. For this one,
we're making sloppy joes. This is a recipe we really like, and you may have even seen
it on my channel in the past. It's basically slow-cooked pork that we pull, and then we eat it
in brioche buns with avocado and lime. It's really tasty, so I'm going to make that times
three now. I'll be sure to a link the recipe down below if you want to go ahead and check it out.
First off, we're just putting in some pork into the bag. Then we're going to put in some
tomato passata. Then I finely chopped two red onions, so I'm just going to divide that into
three. Then I'm also going to add a glug of ketchup, about 100 mL.
I'm just eyeballing it, though. Then I'm going to add four tablespoons of cider vinegar
and four tablespoons of my favorite word, Worcestershire, Worcestershire,
Worcestershire sauce. Oh yeah, four tablespoons of brown sugar.
This is easy to remember. It's four, four, four. Okay, one. But this sauce is really tasty. It
makes it so delicious, and the kids eat it. One, two, three, four. Then a teaspoon of oregano, or
oregano, however you say it. A teaspoon of smoked paprika in, and a teaspoon of chipotle paste.
Yeah, so again, when we're ready to eat this, I'll just take it out of the freezer,
make sure it's fully thawed, and then you put it into your slow cooker for five hours on high,
and then you kind of pull it all apart. We eat it in brioche buns, and we'll probably have some
wedges or chips with it in the air fryer. All
right, guys, so that is it for this video. I really hope you enjoyed it.
Kiki was going absolutely crazy while I was cooking all of this today.
She really wants to eat it, don't you? But thank you so much for watching, and let me
know what you think in the comments below. I'll see you soon. Bye, guys. Say bye-bye. Bye-bye.