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WOW the variety of bread items you made from one recipe ! ! I agree I really like this series.

Will you please give us Small Crockpot recipes using ground beef? I love the chicken ones! Thank you very much! 😊

Love your voice. So calming

Try making your gravy with 1/2 water add 1/2 milk. Oh yes it does taste good plus it stretches your milk.

I always keep self rise flour on hand for biscuits,shortbread biscuit for strawberries,and dumplings. I always keep a master list of all basics on hand at all times. I have too stock up on my canned meats again. But this time I will canned my own meats so they don't have the metal can taste. And all the tomato sauces and stewed tomatoes. For tomes when I don't have onions and peppers. And different veggies. For ready made pantry meals,just heat and serve. I just use chicken leg quarters because in my area they are the cheapest for now but I still buy chicken tenders for chicken and home made egg noodles.

Would these work in a large croc pot ?.

I saw people making their own onion toppings and it so easy! One onion, flour and oil (which are staples for most of us). They just cut up the onions into half rings but thinly, the separated slices were covered in flour, and fried in a good amount of oil, and lastly it was drained on paper towels. They say it is even better than store bought and I must say I easily believe them 😄. I love the one pan idea for a small house hold! I wish I found your channel when I was living alone and I was always struggling what and how much to cook... 😅

I read somewhere that the best substitution for coriander leaves is parsley 😊Your pizza looked so delicious! The dough you made for the potstickers is excellent for pierogi! I do it the same ways as you but I add salt of course. Pierogi is my grandma's favorite so I make the regularly. I highly recommend you to try and make some because they are delicious and filling and freezes very well. I freeze them on a tray and pack them in plastic bags :) For the filling you could use some leftover mashed potatoes cheese and onions and mushrooms sauteed together and added to the filling mixture. That is a lovely flavor! I am looking so forward to your new videos! ❤

Hey Rachel! Next time try out the real deal when it comes to croquettes! You gonna need a very thick besamel sauce, season it with some nutmeg salt pepper, stir in the chicken, and let it cool in the fridge completely, after it is cooled you just form them into shape, and bread them with flour first, eggs, and breadcrumbs. Fry them up in a good amount of oil that covers the croquettes at least half way. You gonna end up with a lovely creamy texture in the inside, and crispy on the outside. ☺I saw this recipe when I was working in a Spanish restaurant. Then only change there would be ham instead of chicken but I tried it with cooked chicken and it works so well! Also you can play around with the seasonings in the besamel sauce as well, and make it to your own. ❤

Wish you would include a written recipe.

Love the ideas for one. Good job!!😊

This was great. Adapting to my needs and pantry, I'm going to make beef meatballs for 2 meals to go into the freezer today. I'll be using about 4 oz extra arrachera (Milenesa in some cultures, thinly sliced steak in others) and salad croutons I have leftover. So much nicer than fussy meatballs.

Dont know how i missed seeing this one but i just watched it. I came to see if you had any new videos. I hope you are doing ok. Around here that thing you called a stromboli i have seen called a calzone and a stromboli more like rolled up the way you roll up cinnamon rolls. Either way i am planning to make some turnover/pocket pies, savory with store bought pizza dough and i was concerned whether the internal dough would cook proper with wet ingredients added. Ive seen these done and it seems to work so wish me luck i will not be using pizza sauce one i am doing as a sort of a chicken pot pie in hot pocket style and one a spanikopita in hot pocket style. Im focusing more on making meals that i can freeze and pull out as needed to reheat. So far the only thing that was a success were various muffins. I tried my hand at breakfast sandwiches and it was a flop. Not any of your recipes but i used a lot of food so it was frustrating that i had to eventually half defrost my breakfast sandwiches and reheat them in pieces and steps to make them edible instead of a one stop reheat i was supposed to be able to do. You seem very experienced working with bread/dough- a blessing for your home. Dough makes me nervous, im not new at it but dont do it enough with regularity to feel confident things will be as i want them at the end. If my adventure works out i may delve more often. God bless

I like my pasta with sugar, too. Nice idea about steamer dish.

Enjoyed this video.

I'm so glad to find that not only are other people unnerved by opening these things, but there are ways to do it that are much less stressful. Thanks!

That knife is giving me anxiety

I didn't know why people even have the music it's just distracting

I was gonna suggest (as long as your choice of veggies is not too wet), for that last meal, maybe make a veggie cornbread (like a mexican cornbread but with different veggies).

This is the most creative meal planning video that I have seen. Although I am single, I buy and cook in bulk and tend to freeze extra portions, so that I do not have to cook each day. However you have provided some great ideas. Now I will binge watch your other videos. Subscribed!

love your content!.

This was a great series. love to see this for a family. Your so creative. please do more, like this.

When i learned several yrs ago i could very easily make my own salad dressing I also learned the easiest best method to really make it quick and easy: Take any small glass jar with a lid put your ingredients in it and the lid on and shake the heck out of it---you're done.

I adore the many recipes shared here esp the one for orange marmalade which is not one i'd normally run across. I saw one you shared for apple peel preserves, meant to save it but forgot. Do you have more gems like this in your repertoire? If so please share them. They are easy, frugal & useful.

This video is how I found you a while back....brilliant tips herein and mind was blown to find meals for one on a budget, in a crock pot. Yes I call them all crock pot too, that is how I was raised. My mom was a single mom and used it alot. Ive been going back and watching all your other vids. You are def creative and so helpful in your tips.....Hey you mention how you look in your cupboards and make a meal plan...I am so trying to learn this habit. But what a great idea that would make for a series of videos...."How to use it up'' like canned spinach, dry beans, onions & other produce before it goes bad, canned chicken, mixes like Red Lobster cheddar bay biscuit mix...i have that and was thinking wondering if i could make something besides the biscuits...I realize you have touched on canned chicken, but there is always more. But this is where I am challenged. I like keeping canned spinach it is so much easier to use for me than frozen or fresh, but i challenge myself like that what all can i do with that can of spinach if I open it. Ive come up with some tasty meals. Used it in ways I would not have thought of before. Much like what you do here, but less organized...so I seek to learn from you.

Something i am curious about is at the beginning of these videos you lay out everything for the week of meals. Are you taking the stuff that is for another day and freezing it or just sticking it in the frig until you make it OR are you actually making the weeks meals all at once and saving for later in the frig or freezer? My question is how does it stay good. Im having trouble wrapping my mind around these things, I guess normally these are one and done meals but sometimes like in the pasta salad ones etc you had several servings so im curious how you are normally doing this? Like the sausage chub did you portion out 5 3Tb servings and store the rest for the next days or how did that go?

A little trick i learned working in a pizza shop owned by a Lebanese man ,his wife made some awesome bread, but in the shop we made the pizza crust and we formed the dough into a ball and as you do that pinch the dough underneath and then let it rest. It does something to help it rise...i was thinking it would have helped your buns. Also, like you, I like color on my bread/baked things you can put a wash on your dough before it breaks to add color without having to broil it after which i think would be drying to your bread. You can use butter, or oil, or egg, or even milk to wash your dough and add color as it bakes.

Use a chicken thigh instead of a leg. It fits in your pot easier.

U don’t wait for ur macaroni to cool. Doesn’t it cook the mayo?

I just ordered the same little crock pot. Cant wait to get crocking!!

Always enjoy your videos and your vibe.

So you saying you bought 4 items for $80?

I hope you are doing well!!

This entire series was so ridiculously impressive.

Hope u r doing well. Missed u the last few weeks.

Imnewtoplantbase eating imtrynalloftheseonabudget 2yeasmaamisure will tyfor sharing❤

I’ve been watching your channel for a while but only just realized that I wasn’t subscribed- fixed that! 03/16/2024 🤗

Growing up my mom pinched tube biscuits in thirds, fried, tossed in a paper bag with powdered sugar. Thanks for sparking that memory. She also saved cooking oil and strained it if needed with a coffee filter. Love these kinds of vids. Great job!!

Fantastic 👍

A good easy meals for single people love u videos eaves corint ms

Delicious!

Wow. U r amazing.!! Great meals!. Thank you so much

Single old man 👴 says thank you!

If stuff hits the fan a la The Walking Dead, I want you in our group of survivors and you are in complete charge of the food for everyone

Girl, you cook like Taco Bell--100 different dishes made from the same 6 ingredients!

Ty

Some of that pineapple or the juice from the tin would have been nice in those carrot muffins. You might want to try your hand at an Ermine (or 'boiled milk') frosting, which requires milk, but because the sugar gets cooked, it's super-creamy and not gritty at all (it's also perfect as a small-batch frosting, as it doesn't store well for later use).

When I make muffins, I like to spray the paper muffin liners with Pam, or other pan spray, and those muffins come out like magic