that is a lot of waffles

Thanks! Love your lunch bag!

Wow-a cooking channel I can relate to?! WHAT?!?! At my house it’s myself, my 23 yr old, and my 9 year old. All 3 of us have different preferences as far as taste, textures, and times we want to eat. So, single serving freezer meals are quite ideal around here. ❤

coming back a year later to remind you how fuckin cringe you've been

😚 "Promosm"

Dumbest shit I ever heard. Noone ever put hot food directly in the freezer. And even store baught fresh food still gets freezer burn when it's not hot at all

Good idea

I've been doing that for years. I weigh out 1 pound portions and stack them in the freezer. Don't forget to date the bags. and if you buy different ratios (80/20, 73/27 ,etc.) add that too. Added bonus for this method is I can thaw them much faster (more surface area). Thanks for posting!

I’ve got one, very handy for pouring soup into bag ready for freezer.

Put the date on the bag. There's a spot for it. Try to use it before a month goes by.

Never disrupt a hyper focus!!

Do you taste the cottage cheese??

Just don't forget it is back there for 2 years like I've done! 😂

she me the results right now because this looks like it will taste like shit

What are you making in this video?

awesome

What are the meals?

$30 is a big difference, IMO Good concept (preplanned meals)

WERE YA AT BC IN THE UK WE DONT HAVE WaLlMaRt

Aldis

I buy Costco chickens all the time for our meal prep!

I’ve never found a whole uncooked chicken for less than the Costco rotisserie chicken.

If you can your chicken with a pressure canner then you will have chicken in the cabinet and the bones will fall off the bone and you will know whats in your chicken and you dont have to worry about freezer burn your chicken will last longer also

So delicious 😋

This recipe calls for a mere three ingredients, but packs a flavorful punch. Chicken breasts are pressure cooked in a ranch seasoned buffalo sauce and then shredded for an invitingly zesty sandwich filling or stand alone addition to your dinner plate. Ingredients: ½ pounds quarter Chicken, Boneless Breasts 6 fluid ounces Buffalo Wing Sauce ½ ounces Ranch Dressing Mix Make It Now: Throw it together in your slow cooker high for 3-4 hours or in your Instant Pot for 15 minutes on high pressure with a 10 minute natural release. For Freeze Ahead or Make From Frozen see OAMM!

My cousin just gave me two bags of those air fryer sheets. I'm looking forward to using one tomorrow. I hope it works with turkey bacon LOL

Thanks. Just what I needed ❤🎉

I thought he said cream cheese 🤯

That was an accurate description of that recipe 😂😂😂

granny get of the yt 💀

Smart

Thank you! My gramma uses her abundant collection of chinese take out containers. Now going on year 8

Exactly !

We love souper cubes too! Great idea!

not big enough family for freezing an entire meal but i will break them down to smaller meals and soup by using my soup cube.

You got it. 😂😂😂😂😂😂😂😂😂👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

LIKE YOU DONT EAT??? IT'S FOOD!! NOT HORSE MANUER.😮

That’s funny

Thank you for sharing. Wonderful delivering, nice, precise and straight to the point.

my mom loves making these in the autumn and winter time. u can smell the fragrance seeping out of every crevice of my house, if you’re outside

Love the music; so calming;)

Unfortunately the video cuts off after 2 minutes ???....I'll check back later , thanks

This is a great idea.....

Needed this video! Thank you

Nice trick! The marinade works better as they thaw.

Growing up in the 50's, our basics were milk, eggs, and homemade pinto beans & cornbread. Thank you, God for a Granny who was a good cook and a single Mom who supported all of us on a secretary's salary. Hard to believe, but I think it was easier back then!?!

Flash freezing is where you take the temperature below freezing very rapidly. One method of doing this is to submerge food in liquid nitrogen. But more commonly you would use liquid nitro as a coolant for a blast freezer. No matter what the method, if you take the temperature below 32F very rapidly the ice crystals don't have enough time to form into large chunks which break up the texture of the food. You can't do this with a conventional freezer since they usually don't get cold enough to cool the food down rapidly. You can do a poor mans flash freeze by using dry ice. Dry ice has a temperature of -109F so you can bring the temperature down very quickly. This can be a bit dangerous though since you need to work with a lot of dry ice and generally the dry ice needs a liquid like alcohol since dry ice has no liquid state. I'll say again for emphasis, this is a dangerous process. The method described in this video has nothing to do with flash freezing and will yield the same or worse results than just sticking some berries in the freezer and leaving them there.

If you slice a bit off the bottom of the pepper it will stand on it’s own

You dip it in blue cheese you sick monster

Great plan....for failure!