We just have too many on the go to bother with them. We've become experts at folding the bags so they stay put pretty well and we don't have many mishaps.
@@FreezerMeals101 well thank you for your videos!!! I enjoy them and look forward more of them!!! You guys get along wonderfully!!!! God has sure Blessed you two with a wonderful friendship!!!!
Christie and Sharla, I love that you have so many recipes that I haven’t seen anywhere else. You are so inspiring💞 I’ll be having surgery soon with a long recovery and getting meals ready has been on the forefront of my mind. My husband was going to be helping me but now he has a serious back injury😞.. so doing this is even more imperative. Your channel and content is a blessing. I have a lot to do.
I'm so glad to hear the recipes are helpful. Having the meals ready to go will make your recovery so much easier. I hope your hubby feels better soon too. Thanks for the kind words and thanks for watching! ❤️
Since I’ve begun my freezer meal journey with you, I can’t stress enough how you give the option to add the veg broth on the day of to take up less freezer space! I’m filling my freezer slowly, but surely and space is at a premium! Any times to make your bags smaller I’m all about😂😊❤
Remember, you don’t have to do all this at once like they do. If you make one meal to have , make another one or two of the same thing to put away in the freezer. Or prep to make two or three different meals in multiple quantities at one time. It all adds up. Even making one extra large meal and freezing the leftovers.
You're absolutely right! And I agree - mega meal sessions aren't for everyone! LOL. If doubling works best, or just doing a week at a time works best, then that's what you should do! Great suggestions. :) Thank you!
YAY, marathon!!! i love it all, ladies! thanks so much for the inspiration. as the boys get older we have so many more activities and these freezer and make ahead meals are a life saver. I have always wanted to make dr pepper pulled pork, I am giving this one a try asap! And I love frittatas too! I hope you're having a great weekend!
The Dr. Pepper Pulled Pork is seriously one of our favourite recipes. If your boys don't do well with spice, you can pull the peppers out before you shred the pork. Have a great rest of your weekend Molly!
EASY & DELICIOUS crockpot porkchop recipe: Mix salsa of choice and crushed pineapple, pour that over porkchops and cook in the crockpot! I serve over rice. It has been tested and approved with a variety of salsa's. Absolutely love watching you lovely ladies to give ideas for my next freezer cooking days!
Also another one is pork enchiladas. In freezer bag we put sliced pork chops, onions, peppers, enchilada sauce, black beans, frozen corn. Defrost and throw in crock pot. Serve with tortillas and fixings like cheese and sour cream. Usually eat with some Mexican rice
Hi, I just found you and plan on going. Quick question- do you shred your cheese yourself or do you purchase the pre-shredded found in all the grocery stores? The reason I ask is because I know that when it's pre-shredded, the company coats it in a potato starch to keep it fresh. Thank you for your help!
Depends on the cheese and the price. Sometimes we can find shredded mozzarella cheaper than in a block. Crazy I know! I shred all the cheddar. Because we need up to 40 cups at a time, I in fact add cornstarch into the mix to keep it from clumping and it absorbs the moisture coming off the cheese over the next few days. It doesn't affect the taste or the outcome of the dish. It also prevents it from clumping during freezing. If we don't use the cornstarch, it definitely clumps. So feel free to use shredded or shred your own! Great question. Thanks for watching!
Thanks for watching! We have a couple of videos of single serving ideas. I'll link them below. We find many of our meals can easily be divided into smaller portions and frozen that way. They can either simply be reheated, or cooked on a smaller scale.
ua-cam.com/video/JHhnq58T1Rs/v-deo.html ua-cam.com/video/WLCBVXTDz-0/v-deo.html ua-cam.com/video/1dd9nBIK_nQ/v-deo.html I hope that helps! And I'm sure there will be more videos in the future along those lines. :D
Warm fuzzies ❤️ and you even spelled my name right ❤️ luv u girls! 51 days till packers come to my house... having a dwindling freezer and pantry makes me so nervous bur so proud! Lol hahaha ps for anyone still reading...we have totally put that sauce on dinosaur 🦕 chicken nuggets in a pinch too! 🤣 make it work! Lol can't afford 50.00 Chinese take out all the time, and this makes my kids happy! Like it spicier? Get a spicy bbq... like it super sweet? Sweet baby rays honey bbq!
yay! I love your mega sessions! I actually flash freeze my food and then put them in pre-made vaccuum seal bags with the directions written in permanent marker, I THEN vaccuum seal it and they stack gloriously in my stand up and chest freezers. Thank you for doing all of these meals!
@@FreezerMeals101 It is a fairly good system. Right now I am in need of emptying out both the large chest freezer and the large stand up freezers and use everything I have in them to put together my make-ahead meals. I live in eastern Washington so right now, I am using a shelf I usually use for planting during summer to store some food in cooler bags. (I disinfected and sterilized the shelves first!)
My Dad used to make what we called V8 Pork Chops: 4-6 x 1/2" thick boneless pork loin chops 1 can V8 1 cup brown sugar (since I'm diabetic, I use Swerve Brown Sugar substitute, since it's 1:1) 2 Tbsp Worcestershire sauce 1-2 dashes of liquid smoke (hickory or mesquite are my favorites, you can omit this) 1 yellow onion, sliced in half, then thinly sliced into ribbons 2-3 cloves minced garlic 1 tsp oregano 1 tsp basil 1/2 tsp pepper Bake in oven 350F for 40-50 minutes. Cook until pork chops reach 145F internal temperature. Yes, this is a sweet dish. You can cut back on the brown sugar if you prefer it less sweet and if you want it a little tangier, add a splash or two of apple cider vinegar. You can also use the spicy V8 or red pepper flakes if you want a little spice. Since I work and I'm the one who cooks dinner most times, to save me time, I put it in my slow cooker on low while I'm at work. When I come home it is falling apart. I love it more this way. We serve the meat over rice (cauli-rice) or mashed potatoes (diakon/rutabaga/cauli-mashes) with some of the juices. Sometimes I "cheat" and use a small pork loin when cooking it in the slow cooker. When I get home, I shred it, letting it absorb as much of the juices as it can. We strain the excess liquid and we put the shredded pork onto buns. Hope some of you consider trying this recipe. Let me know what you thought of it.
Christie here: I like the look of this recipe! I can't really think of a reason why it couldn't be converted into a freezer meal. We'll hang on to it in case we get a chance to use it. Thanks!
I know this is an older video. Hope you see this. We do a French onion pork chop. It’s simple and quick. Pork chops, sliced onions, beef broth, garlic, Italian seasoning. Through it all in freezer bag. Day we eat cook it in a skillet. We through frozen peas in about 7 minutes before done. We either eat over egg noodles or with mashed potatoes. Sometimes need to add a tbsp of flour to thicken sauce
I love being in the Freezer Meal 101 Club and I got my daughter-in-law and my mom to join as well. They LOVE that they can choose how many meals to prep and how many servings in each. It is so helpful, it saves money and it is INCREDIBLY affordable to join. I love you both so much. Since being able to finally purchase our first home, everyone is grateful for your club because this is the first time in over a decade that I have been able to make meals with my full time job. I cook about one weekend a month now (including breakfast burritos to freeze) and all the men in my life get homemade meals every night, leftovers for lunch and breakfast as well. And it's all thanks to you both.
Ah the creamy pork chop recipe looked good, any idea what was wrong with it? (Thanks for the added PSA graphic lol) Did you think of anything you'd do differently to try again? Whenever I watch these, I'm reminded how lucky you two are to have found each other 💕
Christie here. I thought it was totally going to be a win! The texture was good and it was cooked perfectly. The taste was a little bland but mostly, the sauce separated in the slow cooker. I thought it was going to remain creamy but it was clear with chunky soup and pork chop bits. 😕 I tried to thicken it with cornstarch in a separate pot on the stove but then it was just jelled clear "sauce" with chunks in it. Which ended up being worse. I think if I were to try it again, I would do a proper roux with butter and flour, then add the sauce in like a proper gravy, or add milk to make it creamy... I just couldn't save it. I have another meal in the freezer so I will try again but there wasn't enough zip for it to make it in the club. Pork chop recipes welcome! And we think we're pretty lucky too. 😍
Whenever I freeze pork chops I season and brown on both sides then continue with the rest of the recipe. My mom use to do a onion recipe with pirkchops. I like to add green and red peppers for taste and color.
A version of your hashbrown casserole was at every holiday meal we had when I was growing up. We always called it cheesy potatoes, but I know a lot of people in the states call it funeral potatoes. We use cream of chicken and top ours with breadcrumbs. But I bet it would be so good to add sausage or leftover ham to! I still make it every once in a while but turning it in to a freezer side is a great idea!
Yes! I've heard of funeral potatoes, but it's a dish that goes by many names! Adding sausage or ham is definitely a good choice. We've done both. :D It's just nice to know that you can make it ahead and freeze it! Thanks for watching!
Yep - totally Graham Cracker Crumbs. And they are on the sweeter side. But I promise they're good in this (I'm assuming you're talking about the BBQ Meatloaf?). It sounds weird but trust me. haha
No more, No less! LOL! I love you two. Great recipes in this video too. I am slowly working through the Club. There's so many good recipes. Thank you! P.S. I love the red bowl. Is that Tupperware? I would love to get one for myself. It has a cover too, right?
Yesterday was our shop day. We have got it down to one huge grocery haul a month. Our minivan was packed. Today we start the prep. I’ve been cooking chicken bone in all morning. This is an all chicken prep. Tomorrow is the day we will put all the meals together. Next week we will do our beef prep and put together. I have been looking around for case lot sales around us but haven’t found any yet. Is there a way to find case lot sales easily?
Some of ours end up lumpy and bumpy too which makes it difficult to stack nicely sometimes. The trick is to put something squishy on top of it so it levels out!
i used to fry pork chops but my husbnd doesnt et pork anymore but i would fry pork chops in butter then put hienz 57 on top then flip them let it cook through it was realy good also i used to do a pork chop recipe take chops put in frying pan on top of oil then add sliced peaches on top of pork chops whorechshirre sauce after pork chops are cook dump the peaches into sauce in pan and stir add on top pork chops when serving
Maybe with the porkchops add 1/2 of BBQ sauce and then cook them in a skillet instead of a slow cooker. I made the recipe but added some BBQ sauce (Kraft sweet and hot flavor). It turned out awesome. Hopefully this helps
You were asking for pork chop recipes and I am new to your channel so I may have missed you doing this...but in my area, there is a pork shake and bake spice blend...the same as the chicken. Perhaps you can try that and adapt or mash up some recipes?
We have found a few pork chop recipes but you're right. A shake n bake bl nd would be good. We would probably do it like chicken where we would have to flash freeze the pork chops on a cookie sheet before putting in the bag in order to prevent sticking together. Great idea! 😊
Why not add a packet of French onion or beef and onion dry soup mix to the pork chop recipe? You could even add some dry ranch mix to it too. Just some ideas.
Yep - those would work for flavour! In this case it was also that the sauce separated during cooking. It was watery with chunks in it. There was no saving it. hahaha We'll have to investigate recipes with the mix packages. I like that idea. Thanks!!
lol. They turned out badly. They were unappealing to look at, the flavour was underwhelming and there was no saving them! We don't put the recipes on our site or in our Club unless they are "Sharla and Christie Approved!" and these were...not approved. We often try new recipes during our mega meal sessions. That's how we discover new great recipes! But these just didn't make the cut.
Hi - most meals feed 4-6 people. We have a hard time nailing down an amount for a few reasons: we often buy during caselot sales, so we have flats of diced tomatoes and evaporated milk on hand. We often use whatever mustard, ketchup, soy sauce, etc. we have in the fridge so that doesn't really get counted. Plus, if you didn't know, we're in Canada, where prices are generally much higher than in the states, so it wouldn't really compare anyway. So we don't really bother any more. We just know it saves us money. We've done it in the past where we've averaged out around $10-$11/meal, and that is with buying things like roasts and salmon. Nowadays, it's tough to get that low because the price of groceries has skyrocketed. We have some frugal meal videos where we do break it down to the penny and I'll post some links for you.
One more comment. You brought up a memory about storing food items outside in the cold weather. Many years ago, I had a co-worker make dozens of Christmas cookies and place them in a large rectangular Tupperware containers and stored them outside her front porch because she had no room in her small apartment freezer. Well.... the next day, when she woke up to get her cookie containers, they were gone. Some one had stolen all of her cookies and she saw the footprints in the snow. She was so upset at work and we all felt really bad for her. We all learned from her not to store items on our front porch, but in our garage where it's just as cold during a Northern Ohio in the winter. (Not like Canada thought). LOL
Oh my goodness! All that work of the cookies all gone. I hope whoever took them really needed and appreciated them. Thankfully we live out in the country so people would have to go to quite a bit more trouble to get the food off the deck.
When I fry pork chops I always fry them in butter and seasoned with Lawry’s seasoning salt and coarse pepper and my husband loooves them. I wonder if adding those ingredients would help.
I still have the second bag in my freezer. I am trying to figure out how to make it so it's better for next time. Everything else was a hit! Thanks for watching!
Do you have any problems with filling your freezer all at once with all these refrigerated meals? Does the freezer have a hard time freezing all of that at once? Do you rotate the packages after a few hours so those in the center of the pile in the freezer gets rotated to the top so they all get frozen well.? Would hate to have some of the meals in the center not get frozen in a timely matter.
Hi! Thanks for watching. Christie here: Surprisingly our freezers can keep up! We put in two or three at a time at Sharla's house and she has rather new freezers that are less than 5 years old. They freeze so fast! Since I have to take mine home in batches in my cooler, I put more strain on my freezers and mine are a bit older than Sharla's. So yes, I spread them around so I don't have a big stack all in one place. I find over night, it's enough from them all to be frozen. Then second day, I do it again and again, by the next day they are frozen.
Thanks! It's a lot, we know. But with a little elbow grease, totally achievable. We usually advise people to dip their toes into freezer meals by trying out a week's worth at a time, or doubling every meal for a week (make one and freezer one) but you know... we're just keeners I guess! Haha. Thanks for watching!
@@FreezerMeals101 I have been freezer cooking for years mostly focusing on one meat at a time or double or quadrupling meals. I joined FreezerMeals 101 a few months back and am finally getting around to planning to use your recipes, shopping list and labels. This is the week week! I am excited for it to be more organized than I have been doing.
Slow cooker Pork chops with With Mushrooms and Garlic gravy Ingredients *8 - 10 boneless pork chops * salt and pepper * 3tbsp of butter and 3 tbsp of oil for frying * button mushrooms ( I use 1.5 lbs quartered for 8 jars) * 1 large chopped onion * 6 cloves of garlic, chopped * 4 tbsp of clear jell or corn starch * 3 cups of beef broth or beef and mushroom broth mixed Instructions 1. Season the pork chops with salt and pepper to taste. 2. Add about 3 tbsp of butter to a preheated pan followed by some oil. 3. Put the pork chops in and sear them, over medium high heat, just for color. You do not need to cook them through Set them aside on a plate. 4. In the same pan, add in a little more oil if necessary, add the mushrooms in and fry until golden brown and the water has released. 5. Place the onion and garlic in the pan and saute until they are fragrant. 6. Add in the clear jell to the cold broth stir until well mixed. 7. Pour the beef broth in, stir, and bring to a boil, until it thickens. 8. Season with salt and pepper to taste. I think this could make an amazing freezer meal I normally can this
I like the idea of no bag holders.... I have done the same with folding done the bag the contents usually hold it open.... ❤❤❤❤🎉
We just have too many on the go to bother with them. We've become experts at folding the bags so they stay put pretty well and we don't have many mishaps.
@@FreezerMeals101 well thank you for your videos!!! I enjoy them and look forward more of them!!! You guys get along wonderfully!!!! God has sure Blessed you two with a wonderful friendship!!!!
Christie and Sharla, I love that you have so many recipes that I haven’t seen anywhere else. You are so inspiring💞 I’ll be having surgery soon with a long recovery and getting meals ready has been on the forefront of my mind. My husband was going to be helping me but now he has a serious back injury😞.. so doing this is even more imperative. Your channel and content is a blessing. I have a lot to do.
I'm so glad to hear the recipes are helpful. Having the meals ready to go will make your recovery so much easier. I hope your hubby feels better soon too. Thanks for the kind words and thanks for watching! ❤️
Since I’ve begun my freezer meal journey with you, I can’t stress enough how you give the option to add the veg broth on the day of to take up less freezer space! I’m filling my freezer slowly, but surely and space is at a premium! Any times to make your bags smaller I’m all about😂😊❤
Wonderful! Freezer meals are so customizable! It's great isn't it?
Remember, you don’t have to do all this at once like they do. If you make one meal to have , make another one or two of the same thing to put away in the freezer. Or prep to make two or three different meals in multiple quantities at one time. It all adds up. Even making one extra large meal and freezing the leftovers.
You're absolutely right! And I agree - mega meal sessions aren't for everyone! LOL. If doubling works best, or just doing a week at a time works best, then that's what you should do! Great suggestions. :) Thank you!
YAY, marathon!!! i love it all, ladies! thanks so much for the inspiration. as the boys get older we have so many more activities and these freezer and make ahead meals are a life saver. I have always wanted to make dr pepper pulled pork, I am giving this one a try asap! And I love frittatas too! I hope you're having a great weekend!
The Dr. Pepper Pulled Pork is seriously one of our favourite recipes. If your boys don't do well with spice, you can pull the peppers out before you shred the pork. Have a great rest of your weekend Molly!
EASY & DELICIOUS crockpot porkchop recipe: Mix salsa of choice and crushed pineapple, pour that over porkchops and cook in the crockpot! I serve over rice. It has been tested and approved with a variety of salsa's.
Absolutely love watching you lovely ladies to give ideas for my next freezer cooking days!
That sounds like it would work! Thanks!
Also another one is pork enchiladas. In freezer bag we put sliced pork chops, onions, peppers, enchilada sauce, black beans, frozen corn. Defrost and throw in crock pot. Serve with tortillas and fixings like cheese and sour cream. Usually eat with some Mexican rice
That sounds delicious!
Smothered pork chops with peppers snd onions
Yum!
Hi, I just found you and plan on going. Quick question- do you shred your cheese yourself or do you purchase the pre-shredded found in all the grocery stores? The reason I ask is because I know that when it's pre-shredded, the company coats it in a potato starch to keep it fresh. Thank you for your help!
Depends on the cheese and the price. Sometimes we can find shredded mozzarella cheaper than in a block. Crazy I know!
I shred all the cheddar. Because we need up to 40 cups at a time, I in fact add cornstarch into the mix to keep it from clumping and it absorbs the moisture coming off the cheese over the next few days. It doesn't affect the taste or the outcome of the dish. It also prevents it from clumping during freezing. If we don't use the cornstarch, it definitely clumps. So feel free to use shredded or shred your own! Great question. Thanks for watching!
I like your videos but can you do some for those of us that are empty nesters be it soups, meals etc. I like using a slow cooker when I can.
Thanks for watching! We have a couple of videos of single serving ideas. I'll link them below. We find many of our meals can easily be divided into smaller portions and frozen that way. They can either simply be reheated, or cooked on a smaller scale.
ua-cam.com/video/JHhnq58T1Rs/v-deo.html
ua-cam.com/video/WLCBVXTDz-0/v-deo.html
ua-cam.com/video/1dd9nBIK_nQ/v-deo.html
I hope that helps! And I'm sure there will be more videos in the future along those lines. :D
Warm fuzzies ❤️ and you even spelled my name right ❤️ luv u girls! 51 days till packers come to my house... having a dwindling freezer and pantry makes me so nervous bur so proud! Lol hahaha ps for anyone still reading...we have totally put that sauce on dinosaur 🦕 chicken nuggets in a pinch too! 🤣 make it work! Lol can't afford 50.00 Chinese take out all the time, and this makes my kids happy! Like it spicier? Get a spicy bbq... like it super sweet? Sweet baby rays honey bbq!
We're rooting for you! You're going to love being done with that move! And then you can really get started. 😁
@@FreezerMeals101 absolutely 💯
To get your child/children to help how about letting them choose some of the meals they want for that month?
Absolutely. They definitely get a say. Sometimes we are surprised by their requests!
yay!
I love your mega sessions! I actually flash freeze my food and then put them in pre-made vaccuum seal bags with the directions written in permanent marker, I THEN vaccuum seal it and they stack gloriously in my stand up and chest freezers. Thank you for doing all of these meals!
We are hoping to learn more about vacuum sealing in the upcoming year. It sounds like you have a great system!
@@FreezerMeals101 It is a fairly good system. Right now I am in need of emptying out both the large chest freezer and the large stand up freezers and use everything I have in them to put together my make-ahead meals. I live in eastern Washington so right now, I am using a shelf I usually use for planting during summer to store some food in cooler bags. (I disinfected and sterilized the shelves first!)
Yes! I just cleaned out some freezer room in my kitchen freezer!
I do roast Brussels with butter, bacon, thyme & garlic.
My Dad used to make what we called V8 Pork Chops:
4-6 x 1/2" thick boneless pork loin chops
1 can V8
1 cup brown sugar (since I'm diabetic, I use Swerve Brown Sugar substitute, since it's 1:1)
2 Tbsp Worcestershire sauce
1-2 dashes of liquid smoke (hickory or mesquite are my favorites, you can omit this)
1 yellow onion, sliced in half, then thinly sliced into ribbons
2-3 cloves minced garlic
1 tsp oregano
1 tsp basil
1/2 tsp pepper
Bake in oven 350F for 40-50 minutes. Cook until pork chops reach 145F internal temperature.
Yes, this is a sweet dish. You can cut back on the brown sugar if you prefer it less sweet and if you want it a little tangier, add a splash or two of apple cider vinegar. You can also use the spicy V8 or red pepper flakes if you want a little spice.
Since I work and I'm the one who cooks dinner most times, to save me time, I put it in my slow cooker on low while I'm at work. When I come home it is falling apart. I love it more this way. We serve the meat over rice (cauli-rice) or mashed potatoes (diakon/rutabaga/cauli-mashes) with some of the juices.
Sometimes I "cheat" and use a small pork loin when cooking it in the slow cooker. When I get home, I shred it, letting it absorb as much of the juices as it can. We strain the excess liquid and we put the shredded pork onto buns.
Hope some of you consider trying this recipe. Let me know what you thought of it.
Christie here: I like the look of this recipe! I can't really think of a reason why it couldn't be converted into a freezer meal. We'll hang on to it in case we get a chance to use it. Thanks!
I know this is an older video. Hope you see this. We do a French onion pork chop. It’s simple and quick. Pork chops, sliced onions, beef broth, garlic, Italian seasoning. Through it all in freezer bag. Day we eat cook it in a skillet. We through frozen peas in about 7 minutes before done. We either eat over egg noodles or with mashed potatoes. Sometimes need to add a tbsp of flour to thicken sauce
That sounds really good! We're always on the hunt for a good pork chop recipe. Maybe we'll give this one a whirl!
I love being in the Freezer Meal 101 Club and I got my daughter-in-law and my mom to join as well. They LOVE that they can choose how many meals to prep and how many servings in each. It is so helpful, it saves money and it is INCREDIBLY affordable to join. I love you both so much. Since being able to finally purchase our first home, everyone is grateful for your club because this is the first time in over a decade that I have been able to make meals with my full time job. I cook about one weekend a month now (including breakfast burritos to freeze) and all the men in my life get homemade meals every night, leftovers for lunch and breakfast as well. And it's all thanks to you both.
Oh you don't know how good morning hat makes us feel to hear! Thank you for the wonderful feedback! 💕
Ah the creamy pork chop recipe looked good, any idea what was wrong with it? (Thanks for the added PSA graphic lol) Did you think of anything you'd do differently to try again?
Whenever I watch these, I'm reminded how lucky you two are to have found each other 💕
Christie here. I thought it was totally going to be a win! The texture was good and it was cooked perfectly. The taste was a little bland but mostly, the sauce separated in the slow cooker. I thought it was going to remain creamy but it was clear with chunky soup and pork chop bits. 😕 I tried to thicken it with cornstarch in a separate pot on the stove but then it was just jelled clear "sauce" with chunks in it. Which ended up being worse. I think if I were to try it again, I would do a proper roux with butter and flour, then add the sauce in like a proper gravy, or add milk to make it creamy... I just couldn't save it. I have another meal in the freezer so I will try again but there wasn't enough zip for it to make it in the club.
Pork chop recipes welcome! And we think we're pretty lucky too. 😍
Whenever I freeze pork chops I season and brown on both sides then continue with the rest of the recipe. My mom use to do a onion recipe with pirkchops. I like to add green and red peppers for taste and color.
Great tip!
A version of your hashbrown casserole was at every holiday meal we had when I was growing up. We always called it cheesy potatoes, but I know a lot of people in the states call it funeral potatoes. We use cream of chicken and top ours with breadcrumbs. But I bet it would be so good to add sausage or leftover ham to! I still make it every once in a while but turning it in to a freezer side is a great idea!
Yes! I've heard of funeral potatoes, but it's a dish that goes by many names! Adding sausage or ham is definitely a good choice. We've done both. :D It's just nice to know that you can make it ahead and freeze it! Thanks for watching!
I love the lasagna story ❤
You guys are so fun and funny!! Love the inspirational videos!
Thanks so much!!
What are Graham wafer crumbs? Like Graham crackers that are sweet? I'm not Canadian so maybe I would know this otherwise lol
I believe they are referring to Graham cracker crumbs.
Yep - totally Graham Cracker Crumbs. And they are on the sweeter side. But I promise they're good in this (I'm assuming you're talking about the BBQ Meatloaf?). It sounds weird but trust me. haha
I dearly appreciate your videos, ladies❤❤
No more, No less! LOL! I love you two. Great recipes in this video too. I am slowly working through the Club. There's so many good recipes. Thank you! P.S. I love the red bowl. Is that Tupperware? I would love to get one for myself. It has a cover too, right?
Yes it's Tupperware! It definitely has a lid. It's a great bowl and perfect size. Thanks for watching! ❤️
Yesterday was our shop day. We have got it down to one huge grocery haul a month. Our minivan was packed. Today we start the prep. I’ve been cooking chicken bone in all morning. This is an all chicken prep. Tomorrow is the day we will put all the meals together. Next week we will do our beef prep and put together. I have been looking around for case lot sales around us but haven’t found any yet. Is there a way to find case lot sales easily?
Way to go on the chicken! I hope you find a beef sale just in time for your beef prep.
Ohhh I have totally put canned clementines/mandarins(drained) in a muffin recipe my kids love andni ALWAYS forget to buy!!!
You gotta do what you gotta do! Haha we say all the time: Done is better than perfect!
A tip: for shake and bake I use soy sauce for the liquid instead of water. It takes it to another level!
Ooooh! That is a great idea! I would totally try that!
I’m so envious of your FLAT bags! Mine are always so lumpy-bumpy!!!
Some of ours end up lumpy and bumpy too which makes it difficult to stack nicely sometimes. The trick is to put something squishy on top of it so it levels out!
2 WHOLE HRS!! STOP EVERYTHING I'M DOING TO WATCH THIS!!!
Yeah!!
i used to fry pork chops but my husbnd doesnt et pork anymore but i would fry pork chops in butter then put hienz 57 on top then flip them let it cook through it was realy good also i used to do a pork chop recipe take chops put in frying pan on top of oil then add sliced peaches on top of pork chops whorechshirre sauce after pork chops are cook dump the peaches into sauce in pan and stir add on top pork chops when serving
Both sound delicious!
Try shake and bake pork chops , we love them made this way
🎉🎉🎉😊😊
Maybe with the porkchops add 1/2 of BBQ sauce and then cook them in a skillet instead of a slow cooker. I made the recipe but added some BBQ sauce (Kraft sweet and hot flavor). It turned out awesome. Hopefully this helps
Thanks! We're always on the lookout for good pork chop recipes!
You were asking for pork chop recipes and I am new to your channel so I may have missed you doing this...but in my area, there is a pork shake and bake spice blend...the same as the chicken. Perhaps you can try that and adapt or mash up some recipes?
We have found a few pork chop recipes but you're right. A shake n bake bl nd would be good. We would probably do it like chicken where we would have to flash freeze the pork chops on a cookie sheet before putting in the bag in order to prevent sticking together. Great idea! 😊
Next time you need to use tomato paste Open both ends push up from the bottom. Insures you get most of it! 😉😊❤️
Thanks for sharing ❤
Oh! Good idea!
Why not add a packet of French onion or beef and onion dry soup mix to the pork chop recipe? You could even add some dry ranch mix to it too. Just some ideas.
Yep - those would work for flavour! In this case it was also that the sauce separated during cooking. It was watery with chunks in it. There was no saving it. hahaha We'll have to investigate recipes with the mix packages. I like that idea. Thanks!!
In the description next to the creamy pork chops, why does it say, "yuck, don't make these"?
lol. They turned out badly. They were unappealing to look at, the flavour was underwhelming and there was no saving them! We don't put the recipes on our site or in our Club unless they are "Sharla and Christie Approved!" and these were...not approved. We often try new recipes during our mega meal sessions. That's how we discover new great recipes! But these just didn't make the cut.
How much do ya'll spend making those roughly 45 meals??? And how many people does each meal feed ya think...4-ish? Thanks so much!
Hi - most meals feed 4-6 people. We have a hard time nailing down an amount for a few reasons: we often buy during caselot sales, so we have flats of diced tomatoes and evaporated milk on hand. We often use whatever mustard, ketchup, soy sauce, etc. we have in the fridge so that doesn't really get counted. Plus, if you didn't know, we're in Canada, where prices are generally much higher than in the states, so it wouldn't really compare anyway. So we don't really bother any more. We just know it saves us money. We've done it in the past where we've averaged out around $10-$11/meal, and that is with buying things like roasts and salmon. Nowadays, it's tough to get that low because the price of groceries has skyrocketed. We have some frugal meal videos where we do break it down to the penny and I'll post some links for you.
ua-cam.com/video/Ofcaym3BCeE/v-deo.html
ua-cam.com/video/Emz3d5sP3mg/v-deo.html
I love this idea but the act of NOT browning the meat first doesn’t sit well with me so this won’t work for me
We brown all of our ground beef, ground sausage etc. before adding it to the bags.
Just watched ur prep video
Omg this is a game changer for me
Will give some of these a try
I love you girls!! So fun to watch and love all the help in the kitchen!❤
One more comment. You brought up a memory about storing food items outside in the cold weather. Many years ago, I had a co-worker make dozens of Christmas cookies and place them in a large rectangular Tupperware containers and stored them outside her front porch because she had no room in her small apartment freezer. Well.... the next day, when she woke up to get her cookie containers, they were gone. Some one had stolen all of her cookies and she saw the footprints in the snow. She was so upset at work and we all felt really bad for her. We all learned from her not to store items on our front porch, but in our garage where it's just as cold during a Northern Ohio in the winter. (Not like Canada thought). LOL
Oh my goodness! All that work of the cookies all gone. I hope whoever took them really needed and appreciated them. Thankfully we live out in the country so people would have to go to quite a bit more trouble to get the food off the deck.
When I fry pork chops I always fry them in butter and seasoned with Lawry’s seasoning salt and coarse pepper and my husband loooves them. I wonder if adding those ingredients would help.
They couldn't make it worse! 🤣 I'll keep it in mind! Thanks!
The pork chop recipe looked like it had been eaten once. Everything else looks absolutely perfect! Thank you for all of your work! You guys rock❤️
I still have the second bag in my freezer. I am trying to figure out how to make it so it's better for next time. Everything else was a hit! Thanks for watching!
Do you have any problems with filling your freezer all at once with all these refrigerated meals? Does the freezer have a hard time freezing all of that at once? Do you rotate the packages after a few hours so those in the center of the pile in the freezer gets rotated to the top so they all get frozen well.? Would hate to have some of the meals in the center not get frozen in a timely matter.
Hi! Thanks for watching. Christie here: Surprisingly our freezers can keep up! We put in two or three at a time at Sharla's house and she has rather new freezers that are less than 5 years old. They freeze so fast! Since I have to take mine home in batches in my cooler, I put more strain on my freezers and mine are a bit older than Sharla's. So yes, I spread them around so I don't have a big stack all in one place. I find over night, it's enough from them all to be frozen. Then second day, I do it again and again, by the next day they are frozen.
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So inspiring!
Thanks! It's a lot, we know. But with a little elbow grease, totally achievable. We usually advise people to dip their toes into freezer meals by trying out a week's worth at a time, or doubling every meal for a week (make one and freezer one) but you know... we're just keeners I guess! Haha. Thanks for watching!
@@FreezerMeals101 I have been freezer cooking for years mostly focusing on one meat at a time or double or quadrupling meals. I joined FreezerMeals 101 a few months back and am finally getting around to planning to use your recipes, shopping list and labels. This is the week week! I am excited for it to be more organized than I have been doing.
Have you tried a pork chop with garlic and mushroom gravy asa freezer meal? I have one that is amazing
Slow cooker Pork chops with
With Mushrooms and Garlic gravy
Ingredients
*8 - 10 boneless pork chops
* salt and pepper
* 3tbsp of butter and 3 tbsp of oil for frying
* button mushrooms ( I use 1.5 lbs quartered for 8 jars)
* 1 large chopped onion
* 6 cloves of garlic, chopped
* 4 tbsp of clear jell or corn starch
* 3 cups of beef broth or beef and mushroom broth mixed
Instructions
1. Season the pork chops with salt and pepper to taste.
2. Add about 3 tbsp of butter to a preheated pan followed by some oil.
3. Put the pork chops in and sear them, over medium high heat, just for color. You do not need to cook them through Set them aside on a plate.
4. In the same pan, add in a little more oil if necessary, add the mushrooms in and fry until golden brown and the water has released.
5. Place the onion and garlic in the pan and saute until they are fragrant.
6. Add in the clear jell to the cold broth stir until well mixed.
7. Pour the beef broth in, stir, and bring to a boil, until it thickens.
8. Season with salt and pepper to taste.
I think this could make an amazing freezer meal I normally can this
That's awesome! Thank you! I'm sure there is a way we can freezerize this! ❤️