Thank you! If I'm going to make an hour long video I am going to try to pack in as much stuff as I can! I don't want to just seem like I'm using up air time for no reason LOL
I’m sure you already know this, but in case you have viewers that don’t: if you have fresh veg (carrots, celery, onion, bell peppers) in the fridge that you don’t think you’ll get to before they go bad, go ahead & prep them (slice and / or dice them). Measure them out in 1/2 cup to 1 cup amounts (or whatever amounts you typically use in recipes). Put them in freezer bags marked accordingly, such as: 1/2 cup diced onion; 2 sliced carrots, etc. Store them in the freezer until needed. You can either put the bag in the fridge overnight to thaw, or toss into soups as frozen. This way you don’t lose out on the food. (Helps too if you get a lot of veg on sale.)
It's especially nice when you need that mirepoix mixture as a soup base. It doesn't matter if the texture is off since you want it to essentially melt down as it cooks, anyway.
Love this idea and I also use it for produce that doesn't freeze beautifully -- like fruit that may change texture in the freezer. Items that change texture when frozen (fruits and some vegetables or leafy greens) can still be blended into smoothies or soups or defrosted and juiced at a later date. ❤
I cannot recommend this enough! Having pre washed, cut and portioned veggies in the freezer is such a life saver for quick meals and is genuinely super motivating to eat more veggies because you just need to take them out of the freezer. It's also perfect for if you find some produce on sale that's normally more hard to find or pricey. I also do this with veggies that i could buy already frozen but i want the pieces to be a different size. Like with Broccoli for example i prefer smaller florets but where i live the ones from the frozen section are always huge.
I also use a dehydrator for veggie chips. Those can be spiced as wanted. Eat as chips or store in air tight containers for soups etc later. Pop into soups etc to rehydrate. This is esp good if the veggies are not in great shape. I'll buy vegg on clearance and can salvage enough to dehydrate to more than "pay" for them.
Wanna know a neat trick???? Take your roux and put it in the oven at 350 ish for 1 hour, while you're chopping meat and veggies. You just stir it 3 or 4 times in the hour. At the end of the hour, mine is usually the color of a penny. Then I take it out and cook the vegetables in it and get it to the color I want, which only take another 15 minutes or so. It saves the 45 minutes of standing and stirring...
I watched another UA-cam last night and the baker laid her oven mitt on top of the Dutch oven lid as a reminder that it was hot. I thought that was really smart!
Pro-tip from a born and raised Cajun girl, you can make a larger batch of Roux and save the extra in a jar in your fridge for many months. Or, you can pre-make it for use later. I'm lazy and I actually buy the pre-made Richard's roux. You can mix it into your gumbo after you bring the liquid to boil. I like to pre-mix some in a bowl with some of the hot liquid to dilute it some before putting it in the gumbo pot. I hope that makes sense. I have my own personal variation on how I learned to cook gumbo from my mom & grandparents if you're interested, but the recipe you use is reasonably authentic. My gumbo is only a slight variation to make a great Jambalaya. As a transplant that now lives in the mid-west, the hardest part about getting the authentic flavor is that you can't get truly good Cajun sausage the further you get from outside south Louisiana. And Gumbo as well as red beans (that's served over rice) freeze and reheat great. I always try to make larger batches of both to freeze for my future self.
@renee356 have you ever done potato salad with gumbo? I saw a video on Instagram that said that's popular in Louisiana (especially New Orleans). The bulk of the comments seemed to agree.
I love the “let’s see how long we can go without shopping again “. I love the creativity of ‘shopping the pantry’. Some of my best meals have resulted. By the way, I also recently moved and had to restock my spices, dollar tree was a huge part.
Do you know aquafaba? This is the whipped water from canned chickpeas, which can be used to replace eggs when baking savory things. To replace 1 egg, you need about 0.8 ounces of aquafaba, whisked with a tiny pinch of salt and a little lemon juice. This mixture can then be used as an egg.
Her eggs work out to 62 cents an egg. I imagine even a tin of chickpeas costs around 90 cents to a dollar. Unless you intend to use the chickpeas as well, it's counterproductive. I might add that eggs are very high in protein, good fat, and various trace minerals, than the aquafaba liquid you'd be using.
Omg THANK YOU for the burrito rolling tutorial! I always struggle with getting the sides tucked in enough. Love this longer video format as well. So helpful to have inspiration for meal ideas on a budget!
For portioning tasks like the cornbread mix and the hamburger patties, as well as the bread and other baking, an inexpensive kitchen scale is an awesome tool to add to your kitchen. Highly recommend as you rebuild up your kitchen tools after the big move.
Checking in from South Louisiana! Your gumbo looks really good!! Now, I always heard growing up that if your gumbo didn't have okra, you didn't make gumbo lololol .... but not everyone loves okra and you are in Washington so that is FINE ❤ Typically we have EITHER chicken & andouille gumbo or "seafood gumbo" with shrimp & crab, but I've seen the new trend of mixing chicken and shrimp and I'm not mad about it 😄 Looks sooo yummy!!!
I haven't read your comments, but as a quick suggestion. What I use for chip clips and in the freezer for my frozen veggies is (medium) "binder clips." I get them from the office supply, and they stick to magnets very well, and they don't degrade in the freezer or in the sunshine or in the very hot vehicles..... they are awesome.
I love the videos in this format it feels so comforting and homey if that makes sense. They're also very useful for affordable meal ideas that feed a family while still being fun and tasty, not just beans and rice. Thank you for making these videos, last year they carried me though my finals season and busy high school graduation. Even if your day is busy, waking up an hour earlier to make something you can have through the day is so worth it and dollar tree dinners gave much inspiration for that while not wasting money on fast food
Hi Rebecca! I've been watching you for a long time and I really enjoy your videos. I appreciate how down-to-earth and relatable you are. I also appreciate that you make meals on a budget that are realistic. You walk us through everything so even beginner cooks can try your recipes. Keep up the good work! 💙
Rebecca, the smashed potatoes work best with waxy potatoes such as red or Yukon gold potatoes. The smaller ones are best, but you can cut larger ones in half or quarters before you roast them. I hope that's helpful
Those also appeared too smashed. Maybe it was just because the wrong potato was used. Never saw such large and flat smashed potatos. Loved all the other ideas though
My grandmother would take a small sauce pan, add 1 inch pieces celery and diced onion to melted butter add salt and pepper and a dash of sage. Cook until celery still has a little crunch then eat as a side dish. It is so delicious and smells fantastic. Almost like you were going to make stuffing, and I know how much you like stuffing! Serve alone or over toast which DOES make an easy stuffing. 🎉😊
Stardew Valley is so good for just chillin haha! Totally veg out and just cozy relaxing vibes. Also love your videos so much! You always inspire me to save even more money, and you're so creative!
When I make hummus, I save and freeze the liquid (aqua faba). 1/4c of the bean water equals 1 whole egg, in most recipes. It also makes really good meringue for pies and meringue cookies. Any of the bean water will work. If you're making something they uses canned beans, like chili, save some of the seasoned liquid for making the corn bread. Give it a try 😊
Hello! I just wanted to let you know that I did not mind your video being so long! I learn a lot from you and I love your videos! I really think you are a great cook for your sweet honey and your step children. They are very lucky to have a great cook! 😋 Thank you for your amazing videos! ❤❤
When I have a lot of potatoes I wash them off, poke some holes and microwave for 4 - 5 minutes pending on size. Then I freeze what I'm not using. I can peel one or air fry a smashed one. That justifies me buying a whole bag on sale. Michael is adorable. Love watching you two.
Are you sure that the cooked potatoes can be frozen. I tried this recently and the consistency of the potatoes after cooking them in the microwave was watery and mushy. Maybe I did something wrong?
The cheese like substance you got from the milk is the cream. When you reduced the milk, the water in basically evaporated leaving behind the cream. I n my country we usually use the cream to make sweets 😊😊
@@kirin8484 Yes! "cream" is made up of milk proteins. It's really quite delicious, although this isn't the same cream you by at stores, we just refer to it as such in my country
The VERY best way to reheat "bonus" (aka- leftover) pizza is on the stove top. Put your pizza in a skillet on low heat. Let it heat up for 10-15 minutes,watching so you don't burn the crust. When your crust is close to the crispiness you like, cover with a lid and let the toppings with cheese reheat. You can add extra cheese as well (which I always do). Enjoy! My husband and I actually prefer our bonus pizza over the pizza when it is first delivered. I watch all of your videos and would love to know if you like it. Since take out pizza isn't cheap, it is a great way to get extra value.
I have learned to use this stovetop method for reheating pizza and it really works. I have found that my leftover pizza doesn't take quite as long to reheat as you mentioned. As you said, this method does wonders for crisping up the leftover pizza!
I use a hand mixer to whip my potatoes, which gets pretty good results (of course with butter and milk). Thank you for your videos, I enjoy watching them. :)
Absolutely love these videos, they really helped with meal planning for myself and my kids, and it also shows repurposing of different ingredients, which is great, I’m definitely going to have to try that bread, it looks delicious, tip to remember that something is still hot, I leave a pot holder on the top of it, it reminds me that in order to touch it I’m gonna need the potholder, like you, I went to go pick something up that was very hot and it wasn’t fun, love you guys, can’t wait for the next video
Stardew Valley is my favorite waste a little time game. I'm like you I restart a lot. I'm playing the meadow land farm, and I'm in year 4 because I challenged myself to play this farm 10 years. Loved the long video I sit down relax and watch.
i loved this video Rebecca , I love long videos !! But i do wish more recipes were tasted so we could see if they were what you had wanted them to taste like , the way you did before you moved !! But over all i do love all your videos , you do a wonderful job and i appreciated your hard efforts of making great money saving recipes !! i appreciate you gave us the recipe of the Emerel Cajun seasoning, and that we can split the family sized cornbread mix into 3 , 6 muffin recipes to save money !! I hope y’all are enjoying your new state and I hope y’all find your dream home soon !! It’s nice seeing Michael in some of your videos , also maybe sometimes video y’all enjoying your meal together , that would be a nice addition to your videos !! ❤️🙏🙋🏻🌈🌈
Thank you! I'm still getting used to the new place and new routines so I will get back to tasting the food more! I've been plating it up and then sitting down with the family to eat :)
Keep a bag of cold flour in your fridge when you get a burn out your hand in the bag and move it as needed to keep it cool. Leave in the flour until there is no more burn. You won't even have a blister. I spilled bacon grease on my hand and had no blister after doing the cold bag of flour thing. I've been using it for ten years now not the same bag of flour but the idea. I swear it works
@@DollarTreeDinners no it's not the more the better trust me people want to see longer content from you I can promise your helping so many people out I don't think you realize just how much 💕
I have been absolutely addicted to your TikTok channel and I'm so glad I found you on UA-cam also! Your content is amazing for so many situations, and I love your approach to cooking. I think this content would be so useful for folks who are traveling and staying in a hotel or Airbnb who do not want to buy or store a lot of groceries but also don't want to eat every meal in a restaurant. When staying in an Airbnb, you may have a full kitchen, but if you shop at the store, you won't go through all of the perishables before your trip is over -- which is a sad waste of food and money. Loving these ideas for getting items in smaller sizes, and non-perishable items which can be used up during a short stay or possibly left in a cupboard for future Airbnb guests. Thanks for providing this phenomenal content! 🥰
If I may suggest. Put an add on market place for a farmer that sells chicken eggs. It’s almost $6 for a dozen eggs at Walmart here in southern Wisconsin. Farmers eggs $3. It’s worth a shot. I prefer fresh eggs anyway. I’ve learned a lot from you over the years. I appreciate that! Have a blessed weekend love.
Suggestion for the orange chicken use orange marmalade and soy sauce and some brown sugar mix to sweetness you like. Add ginger and garlic. If you buy frozen, buy the Inovasian brand it's SO good. Also their general Tso chicken is quite spicy if you try it.
I am a Louisiana girl who loves “light” gumbo with a thinner base like a soup consistency. I grew up with school cafeteria gumbo and homemade gumbo. Most gumbos taste burnt to me… all of those had a dark base. The school one was ALWAYS amazing and light and had a thin base like broth. It was my favorite (I’m not picky, it’s just about texture and taste). I have recently decided to use only chicken broth as my gumbo base because it has no flour (that can carry a burnt taste even if it’s not burnt) and it’s not dark or thick. I am probably the only human in Louisiana that prefers gumbo this way, but don’t knock it til you try it. Bonus… it’s much easier to make as well!
@@bernadettechute7998 traditional gumbo has a roux base like Rebecca made. I don’t care for it because my school cafeteria hooked me with their thin and light base. I’m not sure if they used just broth as their base, but that’s how I make it and I love it!
I love to reheat rice and add spices and vegetables. I often do it with diced peppers and broccoli or kale. Just depending on what I need to use up. Then I usually add garlic and Italian seasoning and whatever cheese I have on hand. Works well with cream cheese, goat cheese, parm or cheddar.
Im really enjoying your new videos & making the most of the food you buy and using up what you have on hand for less food waste. It's inspiring. Also, thanks for mentioning a couple of the websites you found recipes on. This video also felt more like you are settled in more to your new temporary home. I hope you are feeling more settled and good luck house hunting.
My kiddos (and husband) love orange chicken too! I found it's easier and cheaper to do a 1:1 ratio of orange marmalade and bbq sauce. I sometimes add a splash of soy sauce if I have it. It turns out super good and we hardly ever have leftovers!
LOVED this video. Wasn’t too long…I had no idea an hour went by so quickly. Want to make potato soup as I haven’t made it in YEARS! Darn , just made burgers a few days ago….never even thought about SMASHED BURGERS. 🥰 Thanks for the ideas, especially since I have a 10 lb bag of potatoes & some half & half, milk etc just don’t have any ham or bacon. ENJOY yourselves at the Wedding! Safe travels.
Your channel has become such a comforting place for me on the internet I always talk to my brother about your cooking every time you upload a video. I usually start the conversation by saying to him, 'Hey, remember the Dollar Tree girl?' and then start yapping about whatever you made! I love your content-keep it up
Also, as a Mexican individual here, I recommend Peruvian/Mayocoba beans over pinto beans. The flavor and creaminess of the bean is so much better then pinto. Just FYI
You need to find someone with backyard chickens selling their eggs! That's how I'm combating the ridiculous price of eggs 😊 I live in rural Missouri farm country though so it may be easier for me than you. As always, love your content. Happy cooking!
@DollarTreeDinners Definitely stop in and check them out! I love supporting local small businesses and the quality is fabulous. I'm still getting eggs for $3 a dozen from my farm neighbors 🥰
Hi Rebecca, hope you are having a great day. Hope I get to hear from you soon. You are one of my favorite people on UA-cam. sorry to add this to my comment Rebecca, but wanted you to know that I am totally blind and I love the fact that you describe everything you do in your videos. Thank you for reading the recipe amounts and describing what things look like really appreciate it. Also, you probably know this, but you can get boneless skinless chicken thighs at Walmart. They may be a little bit more expensive but it’s easier and you don’t have to do all the work. That’s what I always get.
You should have shown us how you made your smashed potatoes. The little potatoes are best, clean, oil, & salt then bake. Once they are done, use the bottom of a har, cup or glass and gently smash them ....but don't make them flat! Put them back in oven on 400-450 with a bit of shredded cheese on top and brown (you can also boil).
As someone born and raised in southern Louisiana, I usually make the roux before I add in the seasoning blend! So as soon as you take the meat out of the pot, add as much oil to the pot as you need to reach your ratio (I usually just eyeball it) and add in however much flour as you need! that way none of the yummy meat juices get lost, and its a more streamlined process overall. The only difference I think it makes is depending how long you let it cook the veggies might not be quite soft enough, but I usually let it go all day to avoid that issue! It looks super yummy though! I'll be making some in the next few days due to the winter storm hitting us this week!
It absolutely is. Reg paprika is only good for color. Smoked is the best for flavor! I sometimes find it cheaper in the international food section of stores
so happy for a long video! i can watch little bits at a time during breaks and have something to look forward to throughout the day thank you! also thank you for reviewing the recipes (actually saying what wasn’t good, etc.)
Yesss! Love seeing your videos pop up! I also add a can of tomatoes/rotel and beans if I have chili in the freezer. Such a cheap way to bulk it up! I definitely want to look for the “everything but the leftovers” seasoning from D Tree. Thanks 😊
I am notoriously unloyal to lengthy videos…but I can watch you start to finish. I feel like I just need a cup of coffee and a seat at the bar and I am there♥️. Love your format and mostly your honesty. I follow lots of people, you are the only one I hunt up to watch♥️
Hiiiii girl hi! I haven't finished the video yet but wanted to say I'm so happy you posted today. Congrats on your first colab with Dan-o's! I love using their Cheesoning for cottage cheese bowls! I love the zero sugar Caramel Macchiato creamer with Chike coffee protein powder and unsweetened vanilla almond milk. Yum! I hope you have an amazing day!
I love the long video!! So much great info and inspiration Rebecca!! Thank you!! 🤣Michael cracks me up!! You two make such a cute couple!! Love this!! Have a great time at the wedding! 💖🎉🎉💖
If you want an easy Cajun seasoning & can handle the heat, use Tony Chachers creole seasoning. I love Emril for sure. Bam! 😂 I was born in Louisiana & have family there. I've lived in Texas most of my life. I tell everyone who likes Cajun food about it. It's delightful. A true Louisiana staple, just like community coffee. No chicory though 😂 can't stand that. I love me a good gumbo. Don't forget the dried bay leaf. Makes all the difference, I promise. Also if you like seafood boils or to fry catfish, use the Louisiana brand of products. They are awesome. Side note, Tony Chachers makes a Cajun butter & a jalapeño butter turkey injection! Oh' man! Most moist turkey you will ever make at home. Put it in a bag & let it cook. No basting needed. We overcooked one by a couple of hours & it was still bomb!
Love all your videos short or long. I learned a lot of cooking tips from you. I like the fact that you do not waste any food. One of the best channels on UA-cam. ❤
You mentioning that you eat like Hobbits really made me laugh. I love the idea of you two getting very excited over Second Dinner! I really liked the way you approached the burritos. Very easy to put together whenever you want something easy for dinner.
Great video!! I've read that if you put corn meal in the bottom of Dutch oven then put the dough in, the bottom doesn't get quite as brown or hard. I'm going to try the over night bread. Looks delicious.
Rebecca you are delightful! Love your enthusiasm and everything about your videos I made the Zuppa Toscana Wed night as had everything but the kale which as you know is cheap So that's all I had to buy for dinner this week (my husband works nights at a restaurant and we only eat dinner together weeknights on Wed)... Excellent. We both had 2 big bowls and at least 2 bowls left over for tonight Love your sweet doggies too I am 61 so my 3 sons are probably , your age. My oldest is 34 and lives in Seattle Your recipes are perfect since it is just the two of us. Have a great weekend Hi from SC!!!💕😊🏝️
Love watching your videos as you are an excellent cook & teacher. So very good at cooking on a budget. I like the longer videos. Keep up the good work.
When your immersion blender dies and you need a replacement, consider getting one with a masher attachment. My sister found a good deal on a Braun Multiquick that has the masher/puree attachment and it works really well, which is great because it means I don't have to take my Salton Masha electric masher to use at hers at Thanksgiving and Christmas like I used to.
Funny enough, my partner and his mom both said the same things as you and Michael about the dominos Mac and cheese. I didn’t try it but now I’m thinking I’m not going to bother. ‘Let’s see how long we can avoid the grocery store’ is also one of my favorite games, I failed my goal in January but I’m hoping February I manage to do 4 trips max.
I will never understand why baked penne pasta with alfredo sauce is being marketed as "mac and cheese" LOL it doesn't even fit the name I hope you achieve your February goal!
We love smashed potatoes crispy or not. When you make mashed potatoes, save some of the broth for making potato soup so you won't need vegetables or chicken broth. Also, using cornstarch or flour helps thicken the soup. there is no need to have cream. Just add milk. Cut green onions make a delicious topper a long with the bacon, cheese, and sour cream . I save about 1 qt of potatoes broth and broccoli broth so I can make both on those soups. You have a lot of vegetables and chicken. You could make a chicken pot pie with a biscuit top crust 😋. Thank you for sharing your lives adventures. God bless you all 🙏 ❤🎉
Love this content and length of video. It fit the theme, if you get what I mean. It didn't feel rushed or anything like that. Hope ya all had fun at the wedding. Glad you were able to get to the open houses, no wasted time seeing with Realtor. Have a great week! ❤
Thanks for the motivation, Rebecca. I've taken to habit stacking. I'll work out & watch your videos; because there's no negotiating that I'll definitely be watching multiple times a week. Each time I take a break/switch workouts I pause the video, and only continue watching while I'm working out. I got in 30 minutes on the treadmill and 45 minutes on the stair stepper.
If you still had/have crispy onions i recommend trying them on top of the potato soup, it brings it to the next lvl/ Also I am glad I am not the only one that forgets the top of the dutch oven coming out it hot also lol
Ohhhhh, Rebecca! 😂 I lol’d when you said “Halloween” cereals, it low key broke my heart….lol😂……back in my childhood……those same cereals were sooo good and were as familiar/everyday cereals as Cheerios! Another great video, with tons of delicious recipe ideas! Thank you!!! ❤
The only way I've been able to make smash potatoes turn out well is to use the baby gold variety. The skin is really thin and the smashed bits hold their soft texture (with the crispy edges) best. Red, white, and russet just don't work well. If I get a coupon or they are on sale, it's a nice treat. I like to use a melted butter/garlic/herb mixture plus some grated parmesan when I stick them under the broiler. 10/10 would recommend , but only with that specific type of potato!
Yes baby potato versions are much easier and better. I also microwave in a covered bowl with a splash of water instead of boiling, then smash and bake. Cuts down time and dishes! I use the microwave container again to store the ones I don’t finish.
@@ksoko045 microwave is a good shortcut for sure. I usually boil them whole for 20 min while I'm cooking everything else. They're so small, that's all it takes. Then I smash them down, add the butter herb mixture, parmesan, then broil until crispy.
I love the long videos. You enthusiastically saying "Yeah?" as Michael goofily dances by, made me laugh. You guys are awesome. Oh, and I agree, there is no situation where anyone needs 18 corn muffins. lol
Do you wash out your freezer bags and reuse them? I never have, but my great-gma did and it's such a great way to save a bit more. I'm going to start doing that!
I was so excited when I seen you uploaded this video. Then I seen how long it was and wasn't sure I would sit through it all 😂 However I did and enjoyed every bit of it. Thank you again for a very enjoyable video ❤ Also I enjoy seeing Michael being apart of your videos now
We like that cornbread from the Dollar Tree. I usually put butter on top as soon as it comes out of the oven. Your idea about dividing it into 3 portions is great!
Rebecca, all of your food looked awesome, especially the Gumbo, Loaded Breakfast Burrito and that Smash Burger! Nothing beats a good, home cooked cheeseburger. I like the toppings you had on your cheeseburgers, but I like adding a handful of smashed Green Olives on top of the cheese (I prefer Gouda), it's so good! A restaurant in Michigan (Bill Thomas Halo Burgers) used to sell their burgers back in the 70s with Green Olives on them, so I've made them that way ever since then.
If you over mash your potatoes you can redeem them by whipping in a spoonful of baking powder while they're still hot. The chemical reaction fluffs them up without leaving the taste of baking powder. Do not use baking soda, though.
Great video! Thanks for sharing. Those eggs need their own shelf with a velvet pillow! About the smash potatoes ... may I suggest trying Pioneer Woman's Crash Hot Potatoes? We really like them. Safe travels, and enjoy your weekend away.
I live in Florida so there’s lots of things we have to put in fridge depending on humidity lol so yeah unless we are using tomatoes in like 2 to 3 days I put them in fridge too and they are just fine :)
Hi Rebecca yes using older appliances like vintage is the best way to go I personally think! I have a few vintage appliances 😂kitchen gadgets that I found at a second hand store for super cheap and they are made to last
I have gotten into the habit of listening to you and thatlisadawn talk about cooking when I'm cooking. It's a nice habit to have. Also that gumbo looked legit! I'm from northern Louisiana so I allow my self to not stir my roux for 30 mins lol. Peanut color stage still packs a punch.
Hi Rebecca! I’m pretty sure you probably lived around me in VA Beach! I just moved as well back to my hometown in the NE and I do have to say that I think we were spoiled in VA BCH with Dollar trees! They were so nice and organized there and LOVED the Dollar Tree Plus by the distribution center in Chesapeake. Now I’m living back where the Dollar Trees look like a disaster zone 😢
If you happen to have an 8 oz block of cream cheese in your fridge, you can use that to thicken up your milk when you don't have whole milk for baked potato soup. In a pinch, I will even use cream cheese spread. When we have that it is always the garlic and chives or onion and garlic ones so it goes in well. with the flavors you'd top loaded baked potato soup with anyway. But the plain block of cream cheese works best for thickening because there is more of it. It also makes for a creamier soup with whole milk, too. But you definitely have to have sour cream to balance it out. If people don't like to eat sour cream straight up then at least a cup needs to go directly into the soup itself to balance the extra cream cheese. Just a trick I picked up last year that has worked wonderfully. A pint of cream will work in a pinch also, but most people use flavored creamers these days, not plain. We also had this soup this week. Oh, and you did make a simple cheese, called farmer's cheese. It is made by heating milk until the cheese curdles and forms cheese curds and whey. You will want to strain off the way using a cheesecloth over a colander and squeezing the cheese. You then have a fresh cheese. Adding an acid, like lemon juice or vinegar, can hasten the process when heating the milk, but isn't strictly necessary for this type of cheese. It's like making chevre with goat's milk. You would want to salt it to taste after you strain it. You can eat it as is or form it into a ball or log. It'll stay pretty soft. Your meals look great and now I'm craving burgers for dinner. We haven't gone out to eat all month and that is our goal, to just eat at home. We feel so much better and everyone is dropping weight without even trying. You gave me some good ideas.
Talking about breakfast meats… I buy the three main ones (bacon, breakfast sausage, and smoked sausage). There’s only my hubby and me so when I get home, I cut the bacon and sausage in half and freeze it. I then pull out bacon and sausage if that’s what we want. If we only want one meat, I pull out both halves. Whatever we have leftover from breakfast (if any), we eat for lunch. I only get paid once a month and so I do one big haul at the beginning of the month and freeze things. I buy things like ground beef, cubed steak, pork chops, breakfast meats, etc. in family packs and break them down into my family’s size packages. I know you don’t have a co lot of freezer space right now, but when you get your own place, buying in bulk helps keep costs lower. Oh. One thing hubby and I have been enjoying lately (and it was Dollar Tree inspired) is Hot Ham and cheese sandwiches. It’s just like Hardee’s (and possibly Carl Jr.s. but I’ve never been to a Carls Jr so I can’t be 100% sure, but they are one and the same). When I was a teenager, working at Hardee’s was my very first job and this was my go to on break. My DT version is just like it. I got the Bar S double pack. The double pack makes two sandwiches. Now the Hardee’s version uses thin slice Swiss cheese. So I did get thin slice Swiss cheese from the grocery store, but you could totally use whatever cheese is at DT. I take a salsa bowl, (a salsa bowl is the perfect vessel to make this in the microwave… Yes, this is totally microwavable!) But I take a salsa bowl, you can use another small bowl if you don’t have a salsa bowl… How many times have I said salsa bowl… Lol sorry! I layer half of the ham (three pieces) On the bottom and then I take a piece of Swiss cheese and I tear it in half and put it in an X over the ham. I layer the last three pieces with another piece of Swiss cheese torn and a half and I placed it in the microwave for about 20 to 30 seconds. Just until the cheese is melted, but you don’t want to dry out your ham. I take hamburger buns. I take the top bun and I place it on top of the cheese and ham in the bowl and I turn it upside down and put the bottom half of the bun on there. I eat it just like this, but you can put mustard mayonnaise any other sauce that you want or toppings that you want at this time. It’s quick and easy and it is a new favorite of my hubbies. I ended up buying a big pack of ham at Walmart two packs of Swiss cheese because like I said, it is a new favorite of ours.. It seems like that might be something that your step kids might like. And it’s easy for you to do as well.
I use those fingerling or baby potatoes for smashed potatoes. You boil them while until tender, then smash them with the bottom of a drinking glass, then shallow fry them in oil just to crisp up the outsides. I love them so much!!
@@DollarTreeDinners its a mixed bag. Thankfully its not an acute dangerous issue, rather a severe chronic issue ive had my entire life and will continue to have. We've found a possible therapy system that hopefully gets me the results i want, but that will take some time to see. I get to go home tomorrow morning, so im excited to finally be able to cook and decide my own meals again.
I really like the long videos! I like putting them on when i have breakfast or laundry so it helps me get through my tasks. 😁 Jus finished ur video lol and i wanted to comment about the smash potatoes. My brother always made them with mini potatoes and then made like a flavored butter with garlic and some herbs to put over them so they always turned out yummy that way! Sometimes they would fall apart but idk they were always good.
I guessed right. Only because my husband came home from shopping the other night freaking out about the cost of the eggs. Lol I have always been afraid of making gumbo so Ive never made it. I will now, since you made it look so easy! Love your videos! Tfs❤❤
I love these ideas. I’m always looking for new ideas for family meals. I definitely need to start using up what I have, before going to the grocery store.
I love teaching my son patience when I watch through all of your ads. I tell him “no! We have to support her! She helps us!” Haha and now he doesn’t mind watching with me ☺️
You have to be the only person that can have a video over an hour that is a must see! Thanks for all of your delicious meals!
Thank you! If I'm going to make an hour long video I am going to try to pack in as much stuff as I can! I don't want to just seem like I'm using up air time for no reason LOL
agreed!
Literally
Same. If it runs over 45 minutes I skip it, but I love her content so I watch every single video. Great content!
Agree!
If this video was twice as long, I would still be *thrilled*. I adore this format.
you are so kind!
im only about 12 minutes in, but i agree. great format! IRL is so much more enjoyable to watch than overproduced TV. Cheers!
Same. I love the longer format but definitely how she films all the meals as well.
I totally agree! 💯👏🏼👏🏼👏🏼
I’m sure you already know this, but in case you have viewers that don’t: if you have fresh veg (carrots, celery, onion, bell peppers) in the fridge that you don’t think you’ll get to before they go bad, go ahead & prep them (slice and / or dice them). Measure them out in 1/2 cup to 1 cup amounts (or whatever amounts you typically use in recipes). Put them in freezer bags marked accordingly, such as: 1/2 cup diced onion; 2 sliced carrots, etc. Store them in the freezer until needed. You can either put the bag in the fridge overnight to thaw, or toss into soups as frozen. This way you don’t lose out on the food. (Helps too if you get a lot of veg on sale.)
It's especially nice when you need that mirepoix mixture as a soup base. It doesn't matter if the texture is off since you want it to essentially melt down as it cooks, anyway.
Great idea ty 😊
Love this idea and I also use it for produce that doesn't freeze beautifully -- like fruit that may change texture in the freezer. Items that change texture when frozen (fruits and some vegetables or leafy greens) can still be blended into smoothies or soups or defrosted and juiced at a later date. ❤
I cannot recommend this enough! Having pre washed, cut and portioned veggies in the freezer is such a life saver for quick meals and is genuinely super motivating to eat more veggies because you just need to take them out of the freezer. It's also perfect for if you find some produce on sale that's normally more hard to find or pricey. I also do this with veggies that i could buy already frozen but i want the pieces to be a different size. Like with Broccoli for example i prefer smaller florets but where i live the ones from the frozen section are always huge.
I also use a dehydrator for veggie chips. Those can be spiced as wanted. Eat as chips or store in air tight containers for soups etc later. Pop into soups etc to rehydrate. This is esp good if the veggies are not in great shape. I'll buy vegg on clearance and can salvage enough to dehydrate to more than "pay" for them.
I love how excited you all are when Michael’s kids are there. You put a lot of thoughts in cooking for them.
They are my favorite little taste testers! 😊
Wanna know a neat trick???? Take your roux and put it in the oven at 350 ish for 1 hour, while you're chopping meat and veggies. You just stir it 3 or 4 times in the hour. At the end of the hour, mine is usually the color of a penny. Then I take it out and cook the vegetables in it and get it to the color I want, which only take another 15 minutes or so. It saves the 45 minutes of standing and stirring...
I watched another UA-cam last night and the baker laid her oven mitt on top of the Dutch oven lid as a reminder that it was hot. I thought that was really smart!
My mom does this too!
I do this. I love my Dutch oven and use it often.
Pro-tip from a born and raised Cajun girl, you can make a larger batch of Roux and save the extra in a jar in your fridge for many months. Or, you can pre-make it for use later. I'm lazy and I actually buy the pre-made Richard's roux.
You can mix it into your gumbo after you bring the liquid to boil. I like to pre-mix some in a bowl with some of the hot liquid to dilute it some before putting it in the gumbo pot. I hope that makes sense. I have my own personal variation on how I learned to cook gumbo from my mom & grandparents if you're interested, but the recipe you use is reasonably authentic. My gumbo is only a slight variation to make a great Jambalaya. As a transplant that now lives in the mid-west, the hardest part about getting the authentic flavor is that you can't get truly good Cajun sausage the further you get from outside south Louisiana.
And Gumbo as well as red beans (that's served over rice) freeze and reheat great. I always try to make larger batches of both to freeze for my future self.
I love the tip of premaking the roux! and thank you for your humble cajun stamp of approval on my gumbo haha
@renee356 have you ever done potato salad with gumbo? I saw a video on Instagram that said that's popular in Louisiana (especially New Orleans). The bulk of the comments seemed to agree.
@@amandaribofpalmetto reading this as I sit here eating gumbo with potato salad. It's especially good with yellow (mustard) potato salad. Yum!
@@amandaribofpalmetto potato salad is a common side. My family also loves serving it with baked sweet potatoes 🥔
I love the “let’s see how long we can go without shopping again “. I love the creativity of ‘shopping the pantry’. Some of my best meals have resulted.
By the way, I also recently moved and had to restock my spices, dollar tree was a huge part.
Do you know aquafaba? This is the whipped water from canned chickpeas, which can be used to replace eggs when baking savory things. To replace 1 egg, you need about 0.8 ounces of aquafaba, whisked with a tiny pinch of salt and a little lemon juice. This mixture can then be used as an egg.
You can also substitute one tablespoon of oil or mayonnaise for an egg.
Another great egg replacement is chia seeds. You soak about a table spoon in water until you get a gel-like consistency and use it just like an egg.
I learned about aquafaba from this channel! Mentioned it in an older video
For baking, Flax eggs can also be a good substitute! Used to be vegan and got very familiar with this lol
Her eggs work out to 62 cents an egg. I imagine even a tin of chickpeas costs around 90 cents to a dollar. Unless you intend to use the chickpeas as well, it's counterproductive.
I might add that eggs are very high in protein, good fat, and various trace minerals, than the aquafaba liquid you'd be using.
Omg THANK YOU for the burrito rolling tutorial! I always struggle with getting the sides tucked in enough. Love this longer video format as well. So helpful to have inspiration for meal ideas on a budget!
You’re welcome! Glad to help you out with some burrito rolling tips! Working at Taco Bell has taught me valuable skills lol
Here in Washington I find eggs to be cheaper at Costco.
The amount of time you put into your videos is tremendous. You walk us through the process. Thank you.
For portioning tasks like the cornbread mix and the hamburger patties, as well as the bread and other baking, an inexpensive kitchen scale is an awesome tool to add to your kitchen. Highly recommend as you rebuild up your kitchen tools after the big move.
Checking in from South Louisiana! Your gumbo looks really good!! Now, I always heard growing up that if your gumbo didn't have okra, you didn't make gumbo lololol .... but not everyone loves okra and you are in Washington so that is FINE ❤
Typically we have EITHER chicken & andouille gumbo or "seafood gumbo" with shrimp & crab, but I've seen the new trend of mixing chicken and shrimp and I'm not mad about it 😄 Looks sooo yummy!!!
I was thinking, "where's the okra?" When I came across your comment. I was always told the same.
I haven't read your comments, but as a quick suggestion. What I use for chip clips and in the freezer for my frozen veggies is (medium) "binder clips." I get them from the office supply, and they stick to magnets very well, and they don't degrade in the freezer or in the sunshine or in the very hot vehicles..... they are awesome.
I use clothespins!
@sammygirly388 those do work well, but the binder clips are extremely magnetic. Harbor Freight sells powerful magnets at 2 for $1. Works great!
I love the videos in this format it feels so comforting and homey if that makes sense. They're also very useful for affordable meal ideas that feed a family while still being fun and tasty, not just beans and rice. Thank you for making these videos, last year they carried me though my finals season and busy high school graduation. Even if your day is busy, waking up an hour earlier to make something you can have through the day is so worth it and dollar tree dinners gave much inspiration for that while not wasting money on fast food
Hi Rebecca! I've been watching you for a long time and I really enjoy your videos. I appreciate how down-to-earth and relatable you are. I also appreciate that you make meals on a budget that are realistic. You walk us through everything so even beginner cooks can try your recipes. Keep up the good work! 💙
So down to earth, no exaggerated hmmmmss or yuuums just good food and good company and good deals 🥰
Rebecca, the smashed potatoes work best with waxy potatoes such as red or Yukon gold potatoes. The smaller ones are best, but you can cut larger ones in half or quarters before you roast them. I hope that's helpful
Yes! Russets aren't going to get the same crisp. Little reds are my favorite for smashed potatoes.
I've made smashed potatoes with small red potatoes and parmesan cheese, and yes, the small reds work very well. Mine were nice and crispy.
Those also appeared too smashed. Maybe it was just because the wrong potato was used. Never saw such large and flat smashed potatos. Loved all the other ideas though
I really love your idea to film all hauls and meals for January! I truly appreciate the thought and effort you put into your videos!
My grandmother would take a small sauce pan, add 1 inch pieces celery and diced onion to melted butter add salt and pepper and a dash of sage. Cook until celery still has a little crunch then eat as a side dish. It is so delicious and smells fantastic. Almost like you were going to make stuffing, and I know how much you like stuffing! Serve alone or over toast which DOES make an easy stuffing. 🎉😊
Stardew Valley is so good for just chillin haha! Totally veg out and just cozy relaxing vibes. Also love your videos so much! You always inspire me to save even more money, and you're so creative!
Dave the diver was probably one of my favorite games, it took me a while to get into stardew but now I really love it.
When I make hummus, I save and freeze the liquid (aqua faba). 1/4c of the bean water equals 1 whole egg, in most recipes. It also makes really good meringue for pies and meringue cookies. Any of the bean water will work. If you're making something they uses canned beans, like chili, save some of the seasoned liquid for making the corn bread. Give it a try 😊
When we have done smashed potato we have used the little ones that come in a bag. They seem to work better
Hello! I just wanted to let you know that I did not mind your video being so long! I learn a lot from you and I love your videos! I really think you are a great cook for your sweet honey and your step children. They are very lucky to have a great cook! 😋 Thank you for your amazing videos! ❤❤
you have NO IDEA how excited i get to see a long video from you!! i love watching them while i cook so i don't feel alone
I do that too, when I'm cooking, doing dishes, and sewing :-)
If you throw a towel on top of your bread while it's cooling, it helps soften the crust a little bit so it's not so tough.
If you’re primarily using the carrots and celery for stock, I’d cut and freeze them. Ready to dump and go when you’re ready to make stock. 😉
When I have a lot of potatoes I wash them off, poke some holes and microwave for 4 - 5 minutes pending on size. Then I freeze what I'm not using. I can peel one or air fry a smashed one. That justifies me buying a whole bag on sale. Michael is adorable. Love watching you two.
Are you sure that the cooked potatoes can be frozen. I tried this recently and the consistency of the potatoes after cooking them in the microwave was watery and mushy. Maybe I did something wrong?
I like that you are always smiling ❤😊
The cheese like substance you got from the milk is the cream. When you reduced the milk, the water in basically evaporated leaving behind the cream. I n my country we usually use the cream to make sweets 😊😊
It's actually the milk proteins, some will coagulate when heated similar to scrambled eggs.
@@kirin8484 Yes! "cream" is made up of milk proteins. It's really quite delicious, although this isn't the same cream you by at stores, we just refer to it as such in my country
I live in Louisiana. Potato salad goes together with gumbo. We add okra. Mexican cornbread is great with gumbo.
The VERY best way to reheat "bonus" (aka- leftover) pizza is on the stove top. Put your pizza in a skillet on low heat. Let it heat up for 10-15 minutes,watching so you don't burn the crust. When your crust is close to the crispiness you like, cover with a lid and let the toppings with cheese reheat. You can add extra cheese as well (which I always do). Enjoy!
My husband and I actually prefer our bonus pizza over the pizza when it is first delivered.
I watch all of your videos and would love to know if you like it. Since take out pizza isn't cheap, it is a great way to get extra value.
I used to do it that way until I got an air fryer. They're both really good for leftover pizza
I have learned to use this stovetop method for reheating pizza and it really works. I have found that my leftover pizza doesn't take quite as long to reheat as you mentioned. As you said, this method does wonders for crisping up the leftover pizza!
I use a hand mixer to whip my potatoes, which gets pretty good results (of course with butter and milk). Thank you for your videos, I enjoy watching them. :)
Absolutely love these videos, they really helped with meal planning for myself and my kids, and it also shows repurposing of different ingredients, which is great, I’m definitely going to have to try that bread, it looks delicious, tip to remember that something is still hot, I leave a pot holder on the top of it, it reminds me that in order to touch it I’m gonna need the potholder, like you, I went to go pick something up that was very hot and it wasn’t fun, love you guys, can’t wait for the next video
That’s such a great tip about the potholder! My hands say thank you :)
Stardew Valley is my favorite waste a little time game. I'm like you I restart a lot. I'm playing the meadow land farm, and I'm in year 4 because I challenged myself to play this farm 10 years. Loved the long video I sit down relax and watch.
i loved this video Rebecca , I love long videos !! But i do wish more recipes were tasted so we could see if they were what you had wanted them to taste like , the way you did before you moved !! But over all i do love all your videos , you do a wonderful job and i appreciated your hard efforts of making great money saving recipes !! i appreciate you gave us the recipe of the Emerel Cajun seasoning, and that we can split the family sized cornbread mix into 3 , 6 muffin recipes to save money !! I hope y’all are enjoying your new state and I hope y’all find your dream home soon !! It’s nice seeing Michael in some of your videos , also maybe sometimes video y’all enjoying your meal together , that would be a nice addition to your videos !! ❤️🙏🙋🏻🌈🌈
Thank you! I'm still getting used to the new place and new routines so I will get back to tasting the food more! I've been plating it up and then sitting down with the family to eat :)
@@DollarTreeDinnersSurely no need to apologise to anyone for that - its reality.
Keep a bag of cold flour in your fridge when you get a burn out your hand in the bag and move it as needed to keep it cool. Leave in the flour until there is no more burn. You won't even have a blister. I spilled bacon grease on my hand and had no blister after doing the cold bag of flour thing. I've been using it for ten years now not the same bag of flour but the idea. I swear it works
Please keep these long videos coming I really like them❤❤❤
This one for me was teetering on too long, but I packed a ton of stuff in there :)
@@DollarTreeDinners no it's not the more the better trust me people want to see longer content from you I can promise your helping so many people out I don't think you realize just how much 💕
I have been absolutely addicted to your TikTok channel and I'm so glad I found you on UA-cam also! Your content is amazing for so many situations, and I love your approach to cooking. I think this content would be so useful for folks who are traveling and staying in a hotel or Airbnb who do not want to buy or store a lot of groceries but also don't want to eat every meal in a restaurant. When staying in an Airbnb, you may have a full kitchen, but if you shop at the store, you won't go through all of the perishables before your trip is over -- which is a sad waste of food and money. Loving these ideas for getting items in smaller sizes, and non-perishable items which can be used up during a short stay or possibly left in a cupboard for future Airbnb guests. Thanks for providing this phenomenal content! 🥰
If I may suggest. Put an add on market place for a farmer that sells chicken eggs. It’s almost $6 for a dozen eggs at Walmart here in southern Wisconsin. Farmers eggs $3. It’s worth a shot. I prefer fresh eggs anyway. I’ve learned a lot from you over the years. I appreciate that! Have a blessed weekend love.
Suggestion for the orange chicken use orange marmalade and soy sauce and some brown sugar mix to sweetness you like. Add ginger and garlic. If you buy frozen, buy the Inovasian brand it's SO good. Also their general Tso chicken is quite spicy if you try it.
I love Innovasian meals, they are so good. I especially like that they pack the sauce separately
I am a Louisiana girl who loves “light” gumbo with a thinner base like a soup consistency. I grew up with school cafeteria gumbo and homemade gumbo. Most gumbos taste burnt to me… all of those had a dark base. The school one was ALWAYS amazing and light and had a thin base like broth. It was my favorite (I’m not picky, it’s just about texture and taste). I have recently decided to use only chicken broth as my gumbo base because it has no flour (that can carry a burnt taste even if it’s not burnt) and it’s not dark or thick. I am probably the only human in Louisiana that prefers gumbo this way, but don’t knock it til you try it. Bonus… it’s much easier to make as well!
I was wondering if traditional gumbo was thicker
@@bernadettechute7998 traditional gumbo has a roux base like Rebecca made. I don’t care for it because my school cafeteria hooked me with their thin and light base. I’m not sure if they used just broth as their base, but that’s how I make it and I love it!
I love to reheat rice and add spices and vegetables. I often do it with diced peppers and broccoli or kale. Just depending on what I need to use up. Then I usually add garlic and Italian seasoning and whatever cheese I have on hand. Works well with cream cheese, goat cheese, parm or cheddar.
Im really enjoying your new videos & making the most of the food you buy and using up what you have on hand for less food waste. It's inspiring. Also, thanks for mentioning a couple of the websites you found recipes on. This video also felt more like you are settled in more to your new temporary home. I hope you are feeling more settled and good luck house hunting.
My kiddos (and husband) love orange chicken too! I found it's easier and cheaper to do a 1:1 ratio of orange marmalade and bbq sauce. I sometimes add a splash of soy sauce if I have it. It turns out super good and we hardly ever have leftovers!
LOVED this video. Wasn’t too long…I had no idea an hour went by so quickly. Want to make potato soup as I haven’t made it in YEARS! Darn , just made burgers a few days ago….never even thought about SMASHED BURGERS. 🥰 Thanks for the ideas, especially since I have a 10 lb bag of potatoes & some half & half, milk etc just don’t have any ham or bacon. ENJOY yourselves at the Wedding! Safe travels.
Your channel has become such a comforting place for me on the internet
I always talk to my brother about your cooking every time you upload a video. I usually start the conversation by saying to him, 'Hey, remember the Dollar Tree girl?' and then start yapping about whatever you made!
I love your content-keep it up
Also, as a Mexican individual here, I recommend Peruvian/Mayocoba beans over pinto beans. The flavor and creaminess of the bean is so much better then pinto. Just FYI
Thanks for that suggestion, I’ll look for them myself.
Gotta look out for them 😊
They are so good and very creamy! I can my own now.
I just picked up my first bag of Myocoba beans. Any recommendations on how to cook them?
You need to find someone with backyard chickens selling their eggs! That's how I'm combating the ridiculous price of eggs 😊 I live in rural Missouri farm country though so it may be easier for me than you. As always, love your content. Happy cooking!
I saw someone advertising eggs on the side of the street yesterday and almost stopped to ask how much LOL
@DollarTreeDinners Definitely stop in and check them out! I love supporting local small businesses and the quality is fabulous. I'm still getting eggs for $3 a dozen from my farm neighbors 🥰
And it’s just going to get worse over the next few years. It’s a shame
Hi Rebecca, hope you are having a great day. Hope I get to hear from you soon. You are one of my favorite people on UA-cam. sorry to add this to my comment Rebecca, but wanted you to know that I am totally blind and I love the fact that you describe everything you do in your videos. Thank you for reading the recipe amounts and describing what things look like really appreciate it. Also, you probably know this, but you can get boneless skinless chicken thighs at Walmart. They may be a little bit more expensive but it’s easier and you don’t have to do all the work. That’s what I always get.
An hour long video makes me so happy 😭
aww thank you! I tried to shorten it as much as I could but 9 days and 2 grocery hauls is a lot
@, I learn so much from your content and you’ve inspired me to start my own version of low cost meals! So thank you!! ❤️
You should have shown us how you made your smashed potatoes. The little potatoes are best, clean, oil, & salt then bake. Once they are done, use the bottom of a har, cup or glass and gently smash them ....but don't make them flat! Put them back in oven on 400-450 with a bit of shredded cheese on top and brown (you can also boil).
As someone born and raised in southern Louisiana, I usually make the roux before I add in the seasoning blend! So as soon as you take the meat out of the pot, add as much oil to the pot as you need to reach your ratio (I usually just eyeball it) and add in however much flour as you need! that way none of the yummy meat juices get lost, and its a more streamlined process overall. The only difference I think it makes is depending how long you let it cook the veggies might not be quite soft enough, but I usually let it go all day to avoid that issue! It looks super yummy though! I'll be making some in the next few days due to the winter storm hitting us this week!
Smoked paprika is absolutely worth the expense, it has so much more flavor. I don’t even buy regular paprika anymore.
I get smoked paprika at Walmart. About $2.😊
It absolutely is. Reg paprika is only good for color. Smoked is the best for flavor! I sometimes find it cheaper in the international food section of stores
so happy for a long video! i can watch little bits at a time during breaks and have something to look forward to throughout the day
thank you!
also thank you for reviewing the recipes (actually saying what wasn’t good, etc.)
I saw another UA-camr use her meat chopper to mash potatoes and I thought it was a genius idea. It works amazingly for mashing potatoes.
I was just coming to suggest this. I use my meat masher to make tuna and egg salads, too.
Yesss! Love seeing your videos pop up! I also add a can of tomatoes/rotel and beans if I have chili in the freezer. Such a cheap way to bulk it up! I definitely want to look for the “everything but the leftovers” seasoning from D Tree. Thanks 😊
You make deboning that chicken look so easy lol. Can’t wait for your video on orange chicken. I tried to make it and it was horrible 🤣
I am notoriously unloyal to lengthy videos…but I can watch you start to finish. I feel like I just need a cup of coffee and a seat at the bar and I am there♥️. Love your format and mostly your honesty. I follow lots of people, you are the only one I hunt up to watch♥️
Hiiiii girl hi! I haven't finished the video yet but wanted to say I'm so happy you posted today. Congrats on your first colab with Dan-o's! I love using their Cheesoning for cottage cheese bowls! I love the zero sugar Caramel Macchiato creamer with Chike coffee protein powder and unsweetened vanilla almond milk. Yum! I hope you have an amazing day!
Try Acre homestead, she does a lot of cooking, gardening, canning, her name is Becky. Also Ruth Anne Zimmerman!
I love the long video!! So much great info and inspiration Rebecca!! Thank you!! 🤣Michael cracks me up!! You two make such a cute couple!! Love this!! Have a great time at the wedding! 💖🎉🎉💖
If you want an easy Cajun seasoning & can handle the heat, use Tony Chachers creole seasoning. I love Emril for sure. Bam! 😂 I was born in Louisiana & have family there. I've lived in Texas most of my life. I tell everyone who likes Cajun food about it. It's delightful. A true Louisiana staple, just like community coffee. No chicory though 😂 can't stand that. I love me a good gumbo. Don't forget the dried bay leaf. Makes all the difference, I promise. Also if you like seafood boils or to fry catfish, use the Louisiana brand of products. They are awesome. Side note, Tony Chachers makes a Cajun butter & a jalapeño butter turkey injection! Oh' man! Most moist turkey you will ever make at home. Put it in a bag & let it cook. No basting needed. We overcooked one by a couple of hours & it was still bomb!
Love all your videos short or long. I learned a lot of cooking tips from you. I like the fact that you do not waste any food. One of the best channels on UA-cam. ❤
Fantastic long video ❤🎉 loved it and seeing how you fix up the meals! 🎉
You mentioning that you eat like Hobbits really made me laugh. I love the idea of you two getting very excited over Second Dinner! I really liked the way you approached the burritos. Very easy to put together whenever you want something easy for dinner.
Absolutely loved this long video❤️ Hope to see more soon. Dice your carrots and celery and freeze in portions.
Great video!! I've read that if you put corn meal in the bottom of Dutch oven then put the dough in, the bottom doesn't get quite as brown or hard. I'm going to try the over night bread. Looks delicious.
Rebecca you are delightful! Love your enthusiasm and everything about your videos
I made the Zuppa Toscana Wed night as had everything but the kale which as you know is cheap
So that's all I had to buy for dinner this week (my husband works nights at a restaurant and we only eat dinner together weeknights on Wed)...
Excellent. We both had 2 big bowls and at least 2 bowls left over for tonight
Love your sweet doggies too
I am 61 so my 3 sons are probably , your age. My oldest is 34 and lives in Seattle
Your recipes are perfect since it is just the two of us.
Have a great weekend
Hi from SC!!!💕😊🏝️
Love watching your videos as you are an excellent cook & teacher. So very good at cooking on a budget. I like the longer videos. Keep up the good work.
When your immersion blender dies and you need a replacement, consider getting one with a masher attachment. My sister found a good deal on a Braun Multiquick that has the masher/puree attachment and it works really well, which is great because it means I don't have to take my Salton Masha electric masher to use at hers at Thanksgiving and Christmas like I used to.
Funny enough, my partner and his mom both said the same things as you and Michael about the dominos Mac and cheese. I didn’t try it but now I’m thinking I’m not going to bother.
‘Let’s see how long we can avoid the grocery store’ is also one of my favorite games, I failed my goal in January but I’m hoping February I manage to do 4 trips max.
I will never understand why baked penne pasta with alfredo sauce is being marketed as "mac and cheese" LOL it doesn't even fit the name
I hope you achieve your February goal!
@ let alone 5 cheese Mac and cheese! It’s like they think we really don’t know what we’re doing food wise and we will just accept any old garbage
We love smashed potatoes crispy or not. When you make mashed potatoes, save some of the broth for making potato soup so you won't need vegetables or chicken broth. Also, using cornstarch or flour helps thicken the soup. there is no need to have cream. Just add milk. Cut green onions make a delicious topper a long with the bacon, cheese, and sour cream . I save about 1 qt of potatoes broth and broccoli broth so I can make both on those soups. You have a lot of vegetables and chicken. You could make a chicken pot pie with a biscuit top crust 😋. Thank you for sharing your lives adventures. God bless you all 🙏 ❤🎉
So exciting to see your videos. Thank you for what you do! Gives so much ideas for my own food making.
You are so welcome! I love sharing ideas with you all ❤️
Love this content and length of video. It fit the theme, if you get what I mean. It didn't feel rushed or anything like that. Hope ya all had fun at the wedding. Glad you were able to get to the open houses, no wasted time seeing with Realtor. Have a great week! ❤
Thanks for the motivation, Rebecca. I've taken to habit stacking. I'll work out & watch your videos; because there's no negotiating that I'll definitely be watching multiple times a week. Each time I take a break/switch workouts I pause the video, and only continue watching while I'm working out. I got in 30 minutes on the treadmill and 45 minutes on the stair stepper.
If you still had/have crispy onions i recommend trying them on top of the potato soup, it brings it to the next lvl/ Also I am glad I am not the only one that forgets the top of the dutch oven coming out it hot also lol
yes! I've burned my hand so bad going to pick up the lid.
Ohhhhh, Rebecca! 😂 I lol’d when you said “Halloween” cereals, it low key broke my heart….lol😂……back in my childhood……those same cereals were sooo good and were as familiar/everyday cereals as Cheerios! Another great video, with tons of delicious recipe ideas! Thank you!!! ❤
Hi Rebecca, hope you are having a great day. Hope I get to hear from you soon. You are one of my favorite people on UA-cam.
Thank you so much! You make my day! ❤️
The only way I've been able to make smash potatoes turn out well is to use the baby gold variety. The skin is really thin and the smashed bits hold their soft texture (with the crispy edges) best. Red, white, and russet just don't work well. If I get a coupon or they are on sale, it's a nice treat. I like to use a melted butter/garlic/herb mixture plus some grated parmesan when I stick them under the broiler. 10/10 would recommend , but only with that specific type of potato!
that's good to know! maybe i'll try them again if I see the baby golds on sale.
Yes baby potato versions are much easier and better. I also microwave in a covered bowl with a splash of water instead of boiling, then smash and bake. Cuts down time and dishes!
I use the microwave container again to store the ones I don’t finish.
@@ksoko045 microwave is a good shortcut for sure. I usually boil them whole for 20 min while I'm cooking everything else. They're so small, that's all it takes. Then I smash them down, add the butter herb mixture, parmesan, then broil until crispy.
I love the long videos. You enthusiastically saying "Yeah?" as Michael goofily dances by, made me laugh. You guys are awesome. Oh, and I agree, there is no situation where anyone needs 18 corn muffins. lol
Do you wash out your freezer bags and reuse them? I never have, but my great-gma did and it's such a great way to save a bit more. I'm going to start doing that!
I do! I need to get one of those bag drying racks though
@@DollarTreeDinnersI wash mine out and reuse them , my mom did it and so did my grandma and my great grandmother 😊😊 . They are getting expensive.
I was so excited when I seen you uploaded this video. Then I seen how long it was and wasn't sure I would sit through it all 😂 However I did and enjoyed every bit of it. Thank you again for a very enjoyable video ❤ Also I enjoy seeing Michael being apart of your videos now
as I was editing it I was thinking I should have split this up but oh well. Because I like ending these with a "what's left in my fridge" haha
Listening as I work and this has been so great to help me come up with ideas for my grocery order I need to do this weekend.
That’s great! I hope you find some good things for your grocery haul
We like that cornbread from the Dollar Tree. I usually put butter on top as soon as it comes out of the oven. Your idea about dividing it into 3 portions is great!
Rebecca, all of your food looked awesome, especially the Gumbo, Loaded Breakfast Burrito and that Smash Burger! Nothing beats a good, home cooked cheeseburger. I like the toppings you had on your cheeseburgers, but I like adding a handful of smashed Green Olives on top of the cheese (I prefer Gouda), it's so good! A restaurant in Michigan (Bill Thomas Halo Burgers) used to sell their burgers back in the 70s with Green Olives on them, so I've made them that way ever since then.
If you over mash your potatoes you can redeem them by whipping in a spoonful of baking powder while they're still hot. The chemical reaction fluffs them up without leaving the taste of baking powder. Do not use baking soda, though.
Great video! Thanks for sharing. Those eggs need their own shelf with a velvet pillow! About the smash potatoes ... may I suggest trying Pioneer Woman's Crash Hot Potatoes? We really like them. Safe travels, and enjoy your weekend away.
I live in Florida so there’s lots of things we have to put in fridge depending on humidity lol so yeah unless we are using tomatoes in like 2 to 3 days I put them in fridge too and they are just fine :)
Thank you so much. This video is so worth to watch. Love your ideas ❤️ I'm doing the "let's see how long it takes for us to go shopping "
Hi Rebecca yes using older appliances like vintage is the best way to go I personally think! I have a few vintage appliances 😂kitchen gadgets that I found at a second hand store for super cheap and they are made to last
I have gotten into the habit of listening to you and thatlisadawn talk about cooking when I'm cooking. It's a nice habit to have. Also that gumbo looked legit! I'm from northern Louisiana so I allow my self to not stir my roux for 30 mins lol. Peanut color stage still packs a punch.
Hi Rebecca! I’m pretty sure you probably lived around me in VA Beach! I just moved as well back to my hometown in the NE and I do have to say that I think we were spoiled in VA BCH with Dollar trees! They were so nice and organized there and LOVED the Dollar Tree Plus by the distribution center in Chesapeake. Now I’m living back where the Dollar Trees look like a disaster zone 😢
I live in California and our dollar tree looks like a disaster zone also. Most of the shelves are empty.
If you happen to have an 8 oz block of cream cheese in your fridge, you can use that to thicken up your milk when you don't have whole milk for baked potato soup. In a pinch, I will even use cream cheese spread. When we have that it is always the garlic and chives or onion and garlic ones so it goes in well. with the flavors you'd top loaded baked potato soup with anyway. But the plain block of cream cheese works best for thickening because there is more of it. It also makes for a creamier soup with whole milk, too. But you definitely have to have sour cream to balance it out. If people don't like to eat sour cream straight up then at least a cup needs to go directly into the soup itself to balance the extra cream cheese. Just a trick I picked up last year that has worked wonderfully. A pint of cream will work in a pinch also, but most people use flavored creamers these days, not plain. We also had this soup this week.
Oh, and you did make a simple cheese, called farmer's cheese. It is made by heating milk until the cheese curdles and forms cheese curds and whey. You will want to strain off the way using a cheesecloth over a colander and squeezing the cheese. You then have a fresh cheese. Adding an acid, like lemon juice or vinegar, can hasten the process when heating the milk, but isn't strictly necessary for this type of cheese. It's like making chevre with goat's milk. You would want to salt it to taste after you strain it. You can eat it as is or form it into a ball or log. It'll stay pretty soft.
Your meals look great and now I'm craving burgers for dinner. We haven't gone out to eat all month and that is our goal, to just eat at home. We feel so much better and everyone is dropping weight without even trying. You gave me some good ideas.
Talking about breakfast meats… I buy the three main ones (bacon, breakfast sausage, and smoked sausage). There’s only my hubby and me so when I get home, I cut the bacon and sausage in half and freeze it. I then pull out bacon and sausage if that’s what we want. If we only want one meat, I pull out both halves. Whatever we have leftover from breakfast (if any), we eat for lunch. I only get paid once a month and so I do one big haul at the beginning of the month and freeze things. I buy things like ground beef, cubed steak, pork chops, breakfast meats, etc. in family packs and break them down into my family’s size packages. I know you don’t have a co lot of freezer space right now, but when you get your own place, buying in bulk helps keep costs lower. Oh. One thing hubby and I have been enjoying lately (and it was Dollar Tree inspired) is Hot Ham and cheese sandwiches. It’s just like Hardee’s (and possibly Carl Jr.s. but I’ve never been to a Carls Jr so I can’t be 100% sure, but they are one and the same). When I was a teenager, working at Hardee’s was my very first job and this was my go to on break. My DT version is just like it. I got the Bar S double pack. The double pack makes two sandwiches. Now the Hardee’s version uses thin slice Swiss cheese. So I did get thin slice Swiss cheese from the grocery store, but you could totally use whatever cheese is at DT. I take a salsa bowl, (a salsa bowl is the perfect vessel to make this in the microwave… Yes, this is totally microwavable!) But I take a salsa bowl, you can use another small bowl if you don’t have a salsa bowl… How many times have I said salsa bowl… Lol sorry! I layer half of the ham (three pieces) On the bottom and then I take a piece of Swiss cheese and I tear it in half and put it in an X over the ham. I layer the last three pieces with another piece of Swiss cheese torn and a half and I placed it in the microwave for about 20 to 30 seconds. Just until the cheese is melted, but you don’t want to dry out your ham. I take hamburger buns. I take the top bun and I place it on top of the cheese and ham in the bowl and I turn it upside down and put the bottom half of the bun on there. I eat it just like this, but you can put mustard mayonnaise any other sauce that you want or toppings that you want at this time. It’s quick and easy and it is a new favorite of my hubbies. I ended up buying a big pack of ham at Walmart two packs of Swiss cheese because like I said, it is a new favorite of ours.. It seems like that might be something that your step kids might like. And it’s easy for you to do as well.
I use those fingerling or baby potatoes for smashed potatoes. You boil them while until tender, then smash them with the bottom of a drinking glass, then shallow fry them in oil just to crisp up the outsides. I love them so much!!
so excited to watch this! i've been stuck in the hospital the past week and watched your entire backlog
I hope it’s nothing serious and that you get better soon! ❤️❤️
Best wishes on a speedy recovery! They are great watches, my dad absolutely loved watching them while he was on hospice care.
@@DollarTreeDinners its a mixed bag. Thankfully its not an acute dangerous issue, rather a severe chronic issue ive had my entire life and will continue to have.
We've found a possible therapy system that hopefully gets me the results i want, but that will take some time to see.
I get to go home tomorrow morning, so im excited to finally be able to cook and decide my own meals again.
I hope you are feeling better now🙏
I really like the long videos! I like putting them on when i have breakfast or laundry so it helps me get through my tasks. 😁
Jus finished ur video lol and i wanted to comment about the smash potatoes. My brother always made them with mini potatoes and then made like a flavored butter with garlic and some herbs to put over them so they always turned out yummy that way! Sometimes they would fall apart but idk they were always good.
I guessed right. Only because my husband came home from shopping the other night freaking out about the cost of the eggs. Lol
I have always been afraid of making gumbo so Ive never made it. I will now, since you made it look so easy! Love your videos! Tfs❤❤
I love these ideas. I’m always looking for new ideas for family meals. I definitely need to start using up what I have, before going to the grocery store.
I love teaching my son patience when I watch through all of your ads. I tell him “no! We have to support her! She helps us!” Haha and now he doesn’t mind watching with me ☺️
Hi Rebecca, i really enjoyed this vlog, especially the longer format. Have a great weekend ❤
Thanks for watching! I had fun making this one!