1 00:00:06,440 --> 00:00:10,119 Speaker 1: Hi there, Welcome to Kitchen Prescription podcast. You've listened to 2 00:00:10,240 --> 00:00:12,799 Speaker 1: and you don't know what to make for dinner. I 3 00:00:12,920 --> 00:00:15,960 Speaker 1: hope people all had a fantastic week and that you're 4 00:00:16,040 --> 00:00:21,440 Speaker 1: finding yourselves falling into routine and a crew. We definitely 5 00:00:21,480 --> 00:00:24,159 Speaker 1: are starting to feel that around here, and it is 6 00:00:24,320 --> 00:00:27,680 Speaker 1: just what I have needed. I am so into February. 7 00:00:29,360 --> 00:00:32,840 Speaker 1: In addition to everyone being back in school, we're now 8 00:00:32,880 --> 00:00:35,839 Speaker 1: a few weeks into some of our winter sports. And 9 00:00:36,120 --> 00:00:39,240 Speaker 1: it kind of feels weird to call baseball a winter 10 00:00:39,640 --> 00:00:42,440 Speaker 1: sport or say those two things in the same sentence, 11 00:00:42,600 --> 00:00:44,760 Speaker 1: but I guess that's one of the benefits of living 12 00:00:44,800 --> 00:00:48,960 Speaker 1: in southern California. So baseball in February, we are in it. 13 00:00:49,640 --> 00:00:52,520 Speaker 1: And as Ali has gotten older he'll be ten this year, 14 00:00:52,800 --> 00:00:55,360 Speaker 1: sports schedules are getting a bit more intense, and I 15 00:00:55,400 --> 00:00:57,440 Speaker 1: know a lot of you can relate to this, but 16 00:00:57,480 --> 00:01:01,080 Speaker 1: he's now got three practices a week at least in 17 00:01:01,120 --> 00:01:05,720 Speaker 1: addition to games, so it is full. Most nights of 18 00:01:05,760 --> 00:01:09,040 Speaker 1: the week. I am dancing around some sort of extracurricular 19 00:01:09,240 --> 00:01:11,520 Speaker 1: and I hear from so many of you who ask 20 00:01:11,640 --> 00:01:16,040 Speaker 1: questions about how to manage dinner with kids, extracurricular schedules, 21 00:01:16,440 --> 00:01:18,920 Speaker 1: and I'm really beginning to feel your pain. As I 22 00:01:19,000 --> 00:01:21,520 Speaker 1: looked at our family calendar, this will be our first 23 00:01:21,560 --> 00:01:25,080 Speaker 1: week of three practices on Monday, Wednesday, Friday, plus a 24 00:01:25,080 --> 00:01:27,759 Speaker 1: game on Saturday. So as I plan meals for the week, 25 00:01:27,840 --> 00:01:30,360 Speaker 1: I kept that in mind and thought i'd pass along 26 00:01:30,400 --> 00:01:34,039 Speaker 1: some suggestions or insights that I plan to implement to 27 00:01:34,120 --> 00:01:36,959 Speaker 1: keep things under control this week. And honestly, so I 28 00:01:37,000 --> 00:01:40,480 Speaker 1: don't just become so frustrated, because it's great. I'm thrilled 29 00:01:40,840 --> 00:01:43,479 Speaker 1: to have kids participating in things, but it can make 30 00:01:43,560 --> 00:01:48,200 Speaker 1: family dinner that much more challenging. So first of all, 31 00:01:48,240 --> 00:01:51,000 Speaker 1: I have found that sticking to a set dinner time, 32 00:01:51,240 --> 00:01:54,800 Speaker 1: regardless of schedules, is the best thing for keeping my 33 00:01:54,920 --> 00:01:59,320 Speaker 1: mind organized. So whoever s home eats and whoever isn't 34 00:01:59,320 --> 00:02:01,600 Speaker 1: will eat later, and I'll make an effort to sit 35 00:02:01,640 --> 00:02:05,200 Speaker 1: down and chat when they're there. It's just too difficult 36 00:02:05,280 --> 00:02:08,799 Speaker 1: to move the time that we eat around, and then 37 00:02:08,840 --> 00:02:11,200 Speaker 1: I never know, you know, am I prepping at the 38 00:02:11,280 --> 00:02:15,160 Speaker 1: right time? It just gets confusing. So that's been really 39 00:02:15,200 --> 00:02:17,800 Speaker 1: really helpful for me in the past, and I'm going 40 00:02:17,880 --> 00:02:20,919 Speaker 1: to stick to that this week. So regardless of who's home, 41 00:02:21,160 --> 00:02:23,440 Speaker 1: We're going to sit down five thirty because I know 42 00:02:23,520 --> 00:02:25,600 Speaker 1: that's when my younger kids need to eat, and when 43 00:02:25,639 --> 00:02:28,120 Speaker 1: my boys get home later, then we will do our 44 00:02:28,160 --> 00:02:31,720 Speaker 1: best to sit down and just roll with it now. Second, 45 00:02:31,880 --> 00:02:34,519 Speaker 1: don't forget the two tips we discussed when we chatted 46 00:02:34,520 --> 00:02:38,440 Speaker 1: with Betsy a few episodes ago. Don't underestimate power of 47 00:02:38,760 --> 00:02:42,239 Speaker 1: a two hundred degree oven and aluminum foil to keep 48 00:02:42,280 --> 00:02:46,240 Speaker 1: food warm when you don't have everyone all home at once, 49 00:02:46,800 --> 00:02:49,640 Speaker 1: and that really goes a long way. Rather than trying 50 00:02:49,680 --> 00:02:51,920 Speaker 1: to coordinate you know when to put something in the oven, 51 00:02:52,000 --> 00:02:54,240 Speaker 1: just make it. Just make it for when you would 52 00:02:54,240 --> 00:02:56,639 Speaker 1: typically serve it. And if you want to, whether it's 53 00:02:56,680 --> 00:03:00,920 Speaker 1: a toaster oven or your regular oven, whatever, maybe pop 54 00:03:00,960 --> 00:03:03,160 Speaker 1: that at two hundred degrees, cover it with some foil 55 00:03:03,520 --> 00:03:06,519 Speaker 1: and call it good. I think that's a really great 56 00:03:06,800 --> 00:03:10,400 Speaker 1: kind of system to follow to serve warm food. I 57 00:03:10,600 --> 00:03:13,600 Speaker 1: like to set the table for everyone, regardless of who 58 00:03:13,760 --> 00:03:16,600 Speaker 1: is home. So when I start setting the table, I 59 00:03:16,639 --> 00:03:18,600 Speaker 1: set out a place, matt and a plate for everyone 60 00:03:18,600 --> 00:03:21,120 Speaker 1: in the family, even if I know they're going to 61 00:03:21,160 --> 00:03:25,440 Speaker 1: be later than everyone else. That way, once my son 62 00:03:25,480 --> 00:03:28,680 Speaker 1: comes in at seven thirty. It's one last thing I 63 00:03:28,680 --> 00:03:31,680 Speaker 1: have to scramble to do, pulling out a plate, grabbing 64 00:03:31,680 --> 00:03:35,440 Speaker 1: a napkin, grabbing silverware, and it's just there and it 65 00:03:35,520 --> 00:03:39,240 Speaker 1: seems so small. But I think that that's just one 66 00:03:39,320 --> 00:03:41,760 Speaker 1: little trick that kind of helps me feel like I've 67 00:03:41,800 --> 00:03:44,640 Speaker 1: got this. So wish me luck As we move into 68 00:03:44,640 --> 00:03:48,440 Speaker 1: the season of crazy extracurriculars. Here are a few recipes 69 00:03:48,600 --> 00:03:52,720 Speaker 1: that you can throw into your meal plan this week. First, 70 00:03:52,720 --> 00:03:54,680 Speaker 1: we're going to start with a Recipe Club recipe. This 71 00:03:54,720 --> 00:03:58,720 Speaker 1: is a Recipe Club February recipe and it is crispy 72 00:03:59,000 --> 00:04:02,760 Speaker 1: sheet pan pizza and it is so simple. And I've 73 00:04:02,800 --> 00:04:06,240 Speaker 1: got to be honest here, I have never been a 74 00:04:06,280 --> 00:04:10,000 Speaker 1: fan of making pizza on a sheet pan. I've thought, well, 75 00:04:10,840 --> 00:04:13,440 Speaker 1: there's all these fancy pizza ovens. Now, I either got 76 00:04:13,440 --> 00:04:15,960 Speaker 1: to own one of those pizza ovens or I need 77 00:04:16,000 --> 00:04:18,919 Speaker 1: to just go to the local pizzaia and let the 78 00:04:18,960 --> 00:04:21,680 Speaker 1: pros do the job. But let me tell you, when 79 00:04:21,680 --> 00:04:24,320 Speaker 1: we voted for recipes for Recipe Club, I was shocked. 80 00:04:24,320 --> 00:04:28,560 Speaker 1: This was by far the most requested February recipe, and 81 00:04:28,600 --> 00:04:30,640 Speaker 1: I thought, I gotta figure this out. So it's like 82 00:04:30,680 --> 00:04:33,120 Speaker 1: almost like a little science experiment for me where it's like, 83 00:04:33,200 --> 00:04:36,560 Speaker 1: how do I get at home pizza not even on 84 00:04:36,560 --> 00:04:39,440 Speaker 1: a pizza stone, just straight up on a sheet pan 85 00:04:39,880 --> 00:04:44,600 Speaker 1: to be crispy and delicious and not overly doughey or soggy. 86 00:04:45,000 --> 00:04:50,039 Speaker 1: And I'm actually very impressed with the results. It's delicious. 87 00:04:50,320 --> 00:04:53,320 Speaker 1: So this is a great recipe. Some great tips in 88 00:04:53,360 --> 00:04:55,839 Speaker 1: there about making sure your dough comes to room temperature, 89 00:04:56,080 --> 00:04:59,440 Speaker 1: docking the center of it, how to properly stretch it, 90 00:04:59,680 --> 00:05:03,000 Speaker 1: and then my favorite combination of all time when it 91 00:05:03,000 --> 00:05:06,880 Speaker 1: comes to pizza toppings. I love it. So that's one 92 00:05:06,880 --> 00:05:10,279 Speaker 1: thing we're going to be making this week. Second roasted 93 00:05:10,320 --> 00:05:13,640 Speaker 1: tomato soup with pesto and cheesy crutons. And if you 94 00:05:13,720 --> 00:05:16,120 Speaker 1: want to skip the cheesy crutons, I'm not going to 95 00:05:16,200 --> 00:05:18,039 Speaker 1: be mad if you make a grilled cheese sandwich, but 96 00:05:18,080 --> 00:05:20,640 Speaker 1: I know that was in our lineup last week. There's 97 00:05:20,720 --> 00:05:24,880 Speaker 1: just only so many weeks of the year that soup 98 00:05:25,120 --> 00:05:30,880 Speaker 1: and sandwich like that just is perfect for early February. 99 00:05:31,360 --> 00:05:34,360 Speaker 1: And this recipe is so loved by my kids. So 100 00:05:34,400 --> 00:05:37,800 Speaker 1: it's written with these cheesy crutons. They're almost like crutons 101 00:05:37,839 --> 00:05:42,480 Speaker 1: that are miniature grilled cheese bites. But the other thing 102 00:05:42,600 --> 00:05:45,240 Speaker 1: that I do that my kids really like in this 103 00:05:45,360 --> 00:05:47,919 Speaker 1: recipe is I'll make the roasted tomato soup with pesto, 104 00:05:48,760 --> 00:05:53,440 Speaker 1: and then i will make some orzo separately, and then 105 00:05:53,480 --> 00:05:55,920 Speaker 1: I'll spoon the soup in their bowls and I'll top 106 00:05:55,920 --> 00:05:58,440 Speaker 1: it off with the orzo, and they think that is great. 107 00:05:58,800 --> 00:06:01,200 Speaker 1: And then for my picky eat, she's not going to 108 00:06:01,279 --> 00:06:03,440 Speaker 1: eat the soup, but she will eat the plane or zo. 109 00:06:03,960 --> 00:06:05,880 Speaker 1: So that's something going to keep in mind. And one 110 00:06:05,920 --> 00:06:07,680 Speaker 1: of the reasons I wanted to include a soup this 111 00:06:07,720 --> 00:06:12,560 Speaker 1: week is I think this is a great time of 112 00:06:12,720 --> 00:06:17,240 Speaker 1: year to start freezing some extra meals, and soup is 113 00:06:17,320 --> 00:06:19,799 Speaker 1: so great for that. So I'm going to challenge myself 114 00:06:19,839 --> 00:06:22,200 Speaker 1: to make a double batch of this, and I'm going 115 00:06:22,240 --> 00:06:24,440 Speaker 1: to serve one batch to my family and I'm going 116 00:06:24,520 --> 00:06:27,680 Speaker 1: to freeze the other batch. And I thought i'd throw 117 00:06:27,720 --> 00:06:29,279 Speaker 1: that out there in case you want to get a 118 00:06:29,320 --> 00:06:32,320 Speaker 1: few freezer meals stocked in your freezer as well. This 119 00:06:32,480 --> 00:06:35,640 Speaker 1: third recipe is also one that I'm going to double 120 00:06:35,720 --> 00:06:38,120 Speaker 1: up and freeze. And this one has got such a 121 00:06:38,160 --> 00:06:40,720 Speaker 1: good story attached to it. I've been making it for 122 00:06:40,839 --> 00:06:44,200 Speaker 1: years and I first made it on Food Network Star 123 00:06:44,640 --> 00:06:47,440 Speaker 1: in two thousand and eight, So however many years ago 124 00:06:47,520 --> 00:06:50,640 Speaker 1: that was. And if you watched the show We're Going 125 00:06:50,720 --> 00:06:53,599 Speaker 1: Away Back here, this was the recipe I made when 126 00:06:53,600 --> 00:06:55,760 Speaker 1: Martha Stewart was a judge and we were supposed to 127 00:06:55,760 --> 00:06:57,840 Speaker 1: make something was a mystery guest. We didn't know who 128 00:06:57,839 --> 00:06:59,800 Speaker 1: the guest was going to be, but you were supposed 129 00:06:59,839 --> 00:07:04,440 Speaker 1: to yourself in a jar and make something with this product. 130 00:07:04,680 --> 00:07:07,200 Speaker 1: You know, it's like a challenge. And so I had 131 00:07:07,200 --> 00:07:09,800 Speaker 1: come up with this all in one sauce because I want, 132 00:07:09,880 --> 00:07:13,640 Speaker 1: you know, I was trying to pitch easy cooking for 133 00:07:13,680 --> 00:07:17,240 Speaker 1: everyone from college students to home cooks at home with 134 00:07:17,320 --> 00:07:19,480 Speaker 1: kids and all of that. And I had this idea 135 00:07:19,520 --> 00:07:22,760 Speaker 1: to make sloppy Joe's because who doesn't love sloppy Joe. 136 00:07:23,480 --> 00:07:26,640 Speaker 1: And now, granted, if I hadn't known Martha Stewart was 137 00:07:26,680 --> 00:07:29,080 Speaker 1: going to be the mystery guest, I probably wouldn't have 138 00:07:29,160 --> 00:07:31,800 Speaker 1: prepared Sloppy Joe's for her, But I did, and I 139 00:07:31,880 --> 00:07:35,360 Speaker 1: used this sauce and it was so funny when she 140 00:07:35,480 --> 00:07:37,440 Speaker 1: got to my table to try it, and I said, 141 00:07:37,520 --> 00:07:40,880 Speaker 1: I've made you a Sloppy Joe she asked for a fork, 142 00:07:41,000 --> 00:07:44,960 Speaker 1: and I'll never forget, and I didn't have one. Of course, 143 00:07:44,960 --> 00:07:49,080 Speaker 1: I didn't have one. Oh my gosh, it was so embarrassing, 144 00:07:49,120 --> 00:07:53,320 Speaker 1: and this was my moment with Martha. Oh, it's really funny. 145 00:07:53,400 --> 00:07:56,560 Speaker 1: But she did admit to saying it tasted delicious. So 146 00:07:57,080 --> 00:08:00,920 Speaker 1: I didn't win that challenge. But the Sloppy Jane sliders 147 00:08:01,040 --> 00:08:04,360 Speaker 1: have lived on. And the reason they're called Sloppy Jane 148 00:08:04,480 --> 00:08:07,920 Speaker 1: versus Sloppy Joe is because they're made with ground turkey 149 00:08:07,960 --> 00:08:11,080 Speaker 1: and they're a little sweeter than a traditional Sloppy Joe mix. 150 00:08:11,520 --> 00:08:14,520 Speaker 1: And oh my gosh, they're so good. They're so good, 151 00:08:14,560 --> 00:08:17,960 Speaker 1: and it freezes fantastic. You can use gram turkey, you 152 00:08:18,000 --> 00:08:21,200 Speaker 1: can use grumbef you can use ground pork. It's really versatile. 153 00:08:21,360 --> 00:08:24,240 Speaker 1: We're gonna double it up and I'll just stick it 154 00:08:24,280 --> 00:08:27,280 Speaker 1: in the freezer so that we've got some meals on hand. 155 00:08:27,840 --> 00:08:30,600 Speaker 1: All right, there are your recipes for the week. Earlier 156 00:08:30,640 --> 00:08:33,520 Speaker 1: this week, I called for listener questions for a mailbag 157 00:08:33,640 --> 00:08:36,080 Speaker 1: or Q and a episode for the podcast. You guys 158 00:08:36,120 --> 00:08:39,240 Speaker 1: were amazing, totally showed up and delivered, and I am 159 00:08:39,280 --> 00:08:42,520 Speaker 1: excited to answer a few of your questions today. Now, 160 00:08:42,559 --> 00:08:44,360 Speaker 1: if you ever have a question for me and you 161 00:08:44,440 --> 00:08:46,480 Speaker 1: would like to call in and possibly be featured on 162 00:08:46,520 --> 00:08:50,520 Speaker 1: the podcast, you can call eight one eight five eight 163 00:08:50,640 --> 00:08:54,040 Speaker 1: three seven six eight six, and will also put the 164 00:08:54,120 --> 00:08:56,280 Speaker 1: number in the show notes. Or you can send me 165 00:08:56,320 --> 00:08:59,319 Speaker 1: a voice memo over DM on Instagram and that works 166 00:08:59,320 --> 00:09:06,480 Speaker 1: great too. All right, let's get into our first voicemail. Hey, Kelsey, 167 00:09:06,600 --> 00:09:09,719 Speaker 1: I'm calling because one of my biggest pet peeves in 168 00:09:09,800 --> 00:09:14,200 Speaker 1: my kitchen is my kids snacking right before we eat dinner, 169 00:09:14,880 --> 00:09:18,520 Speaker 1: especially while I'm actually cooking the meal. I feel like 170 00:09:18,800 --> 00:09:21,800 Speaker 1: more often than not, by the time it gets the table, 171 00:09:21,840 --> 00:09:25,800 Speaker 1: they're not even hungry because of a snacking Andy. If 172 00:09:25,880 --> 00:09:30,560 Speaker 1: I think, boy, oh boy, do I feel you on 173 00:09:30,840 --> 00:09:35,080 Speaker 1: this question, I have been there. I am there. I 174 00:09:35,120 --> 00:09:38,360 Speaker 1: am with you when it comes to snacking right before 175 00:09:38,440 --> 00:09:43,840 Speaker 1: dinner being one of my biggest pet peeves. It drives 176 00:09:43,960 --> 00:09:47,760 Speaker 1: me crazy. And there's a couple of things I've done 177 00:09:47,840 --> 00:09:51,280 Speaker 1: that have helped and hopefully this will help you as well. 178 00:09:51,320 --> 00:09:54,160 Speaker 1: First of all, I ended up moving our dinner time 179 00:09:54,280 --> 00:09:57,760 Speaker 1: up by about thirty minutes. It was such a problem 180 00:09:57,800 --> 00:10:00,360 Speaker 1: for a while there that I I was going to 181 00:10:00,440 --> 00:10:02,120 Speaker 1: lose my mind. It was so mad because I was 182 00:10:02,160 --> 00:10:04,960 Speaker 1: going to the effort of making this dinner for everyone, 183 00:10:05,280 --> 00:10:07,480 Speaker 1: and every time I turned around, someone had grabbed a 184 00:10:07,480 --> 00:10:10,440 Speaker 1: bag of pretzels or a string cheese, and it's like, wait, 185 00:10:10,840 --> 00:10:13,800 Speaker 1: just wait, We're just so close. We're so close. So 186 00:10:13,840 --> 00:10:16,880 Speaker 1: we bumped our dinner time up to five thirty instead 187 00:10:16,920 --> 00:10:20,240 Speaker 1: of six o'clock. And I think if you have younger kids, 188 00:10:21,559 --> 00:10:24,600 Speaker 1: I think that that is one thing that you just 189 00:10:24,679 --> 00:10:28,480 Speaker 1: have to deal with, is they tend they have earlier bedtimes, 190 00:10:28,960 --> 00:10:31,840 Speaker 1: and I think they get hungry a little earlier. So 191 00:10:32,360 --> 00:10:36,600 Speaker 1: that's one thing that really helped. The other thing that's 192 00:10:36,640 --> 00:10:39,920 Speaker 1: helped for us is because we have I mean, we 193 00:10:39,960 --> 00:10:43,080 Speaker 1: don't have a walk in pantry. I mean, Heaven help me, 194 00:10:43,320 --> 00:10:45,320 Speaker 1: I would give anything for a walk in pantry. And 195 00:10:45,480 --> 00:10:49,080 Speaker 1: someday I will once again have a pocket pantry. But 196 00:10:49,120 --> 00:10:52,000 Speaker 1: we have like a cabinet pantry, right, But the kids 197 00:10:52,000 --> 00:10:54,320 Speaker 1: have access to it, and I don't mind them having 198 00:10:54,400 --> 00:10:57,040 Speaker 1: access to it, especially my older two, where I try 199 00:10:57,040 --> 00:11:00,200 Speaker 1: and get them to participate in making their lunches. But 200 00:11:00,880 --> 00:11:07,040 Speaker 1: we do have a rule where after school snacks are 201 00:11:07,120 --> 00:11:13,439 Speaker 1: refrigerator snacks, and I think that really helps. So I've 202 00:11:13,559 --> 00:11:15,560 Speaker 1: kind of gotten my kids out of the habit of 203 00:11:15,760 --> 00:11:18,480 Speaker 1: going to the cabinet pantry after school. They know that 204 00:11:18,520 --> 00:11:21,000 Speaker 1: they can have anything in the fridge because for me, 205 00:11:21,720 --> 00:11:26,360 Speaker 1: if they're grabbing something in the fridge, it's likely nutrient DNS. 206 00:11:26,559 --> 00:11:28,800 Speaker 1: It's a little bit better for them, and it's not 207 00:11:29,679 --> 00:11:34,760 Speaker 1: empty calories and chips and fruit snacks and whatever. So 208 00:11:35,640 --> 00:11:38,360 Speaker 1: that's another thing you could think about, saying, after five 209 00:11:38,360 --> 00:11:41,440 Speaker 1: o'clock or after four o'clock, we just have refrigerator snacks. 210 00:11:41,480 --> 00:11:46,439 Speaker 1: And sometimes they don't want the refrigerator snack, right, so's 211 00:11:47,080 --> 00:11:50,160 Speaker 1: i'd start with the refrigerator snack and bumping up dinnertime 212 00:11:51,120 --> 00:11:54,520 Speaker 1: thirty minutes. The other thing I'm going to suggest, and 213 00:11:54,679 --> 00:11:57,319 Speaker 1: this is somewhat in partnership with another tip I've given 214 00:11:57,440 --> 00:12:00,680 Speaker 1: in the past, but when I'm preparing dinner for my family, 215 00:12:01,440 --> 00:12:05,200 Speaker 1: I always pull out, especially for my two youngest, my 216 00:12:05,240 --> 00:12:07,360 Speaker 1: five year old, my two year old, two kid plates, 217 00:12:07,760 --> 00:12:09,680 Speaker 1: and I set them right in front of my cutting 218 00:12:09,679 --> 00:12:14,520 Speaker 1: board where I'm prepping, and as I'm putting the ingredients together, 219 00:12:14,920 --> 00:12:17,440 Speaker 1: I add things to their plate because lots of times, 220 00:12:17,440 --> 00:12:19,760 Speaker 1: like tonight, I made a dinner that had bell peppers 221 00:12:19,760 --> 00:12:21,720 Speaker 1: in it, and I cooked the bell peppers in the oven, 222 00:12:22,240 --> 00:12:25,959 Speaker 1: but my girls prefer the bell peppers raw, and so 223 00:12:26,040 --> 00:12:29,760 Speaker 1: I added the bell peppers directly onto their plate as 224 00:12:29,840 --> 00:12:32,800 Speaker 1: I was beginning to cook. So if I were to 225 00:12:32,800 --> 00:12:36,439 Speaker 1: see my five year old come in the kitchen fifteen 226 00:12:36,440 --> 00:12:38,160 Speaker 1: minutes before where you were going to eat, and if 227 00:12:38,240 --> 00:12:41,080 Speaker 1: she was really hungry, then I could say, okay, you 228 00:12:41,120 --> 00:12:43,760 Speaker 1: can have something on your dinner plate. So that's another idea. 229 00:12:44,040 --> 00:12:47,440 Speaker 1: I really love that tip of pulling on the kid 230 00:12:47,480 --> 00:12:50,839 Speaker 1: plates as you're cooking, as opposed to scrambling at the 231 00:12:50,920 --> 00:12:53,120 Speaker 1: last minute, if you know they're not going to eat 232 00:12:53,160 --> 00:12:56,000 Speaker 1: the exact meal that you're preparing for everybody, and that 233 00:12:56,080 --> 00:12:59,280 Speaker 1: might help as well. But good luck. I think this 234 00:12:59,360 --> 00:13:01,360 Speaker 1: is a stage of life. Think it just is what 235 00:13:01,400 --> 00:13:04,760 Speaker 1: it is. It's a little tricky, but hopefully those tips 236 00:13:04,760 --> 00:13:06,960 Speaker 1: will help you out just a bit. All right, onto 237 00:13:07,000 --> 00:13:09,880 Speaker 1: the next question. Hi Kelsey, my name is Megan. I 238 00:13:09,920 --> 00:13:12,679 Speaker 1: had a question for you about freezer meals. I am 239 00:13:12,720 --> 00:13:14,840 Speaker 1: wanting to freeze a few meals and keep them on 240 00:13:14,880 --> 00:13:19,040 Speaker 1: hand in my freezer. Do you have any recue suggestions? 241 00:13:19,320 --> 00:13:21,160 Speaker 1: And I also want to know what container is you 242 00:13:21,200 --> 00:13:23,840 Speaker 1: like to use for your freezer meals, and if there's 243 00:13:23,840 --> 00:13:26,560 Speaker 1: any that worked better than others, I'm just hoping to 244 00:13:26,720 --> 00:13:30,720 Speaker 1: have freezer meals for easy weeknight dinner solution. Thanks so much. 245 00:13:32,120 --> 00:13:35,400 Speaker 1: What a great question. I think that as a homecook, 246 00:13:35,480 --> 00:13:38,440 Speaker 1: when you can start to view your freezer as like 247 00:13:38,480 --> 00:13:42,559 Speaker 1: this incredible resource in your kitchen for it's like it's 248 00:13:42,600 --> 00:13:46,439 Speaker 1: like that's saying that, you know, my today self is 249 00:13:46,480 --> 00:13:48,199 Speaker 1: going to do something that my future self is going 250 00:13:48,240 --> 00:13:52,360 Speaker 1: to think. Doubling recipes when you have the bandwidth for 251 00:13:52,440 --> 00:13:55,040 Speaker 1: it and sticking something in the freezer, you're going to 252 00:13:55,120 --> 00:13:58,120 Speaker 1: save yourself a lot of heartache, a lot of heartache. 253 00:13:58,360 --> 00:14:01,400 Speaker 1: So let's talk about this. We've already mentioned two in 254 00:14:01,440 --> 00:14:04,680 Speaker 1: this episode, the Tomato soup and the Sloppy Joe's, but 255 00:14:04,760 --> 00:14:09,160 Speaker 1: let's explore that a little bit. So soups, stews, chilies, 256 00:14:09,600 --> 00:14:14,480 Speaker 1: those things are almost always going to freeze great. The 257 00:14:14,520 --> 00:14:17,000 Speaker 1: one thing I'm going to suggest is that if you're 258 00:14:17,120 --> 00:14:21,840 Speaker 1: making a soup recipe or a stew recipe for that matter, 259 00:14:22,160 --> 00:14:25,160 Speaker 1: that has a noodle in it, or pasta or something 260 00:14:25,200 --> 00:14:27,880 Speaker 1: like that, or even maybe green like rice, that I 261 00:14:27,960 --> 00:14:32,120 Speaker 1: might leave that out and cook that independently when you're 262 00:14:32,200 --> 00:14:34,600 Speaker 1: actually going to serve it and then just stir it 263 00:14:34,600 --> 00:14:37,840 Speaker 1: in at the end, because whether it's pasta or rice 264 00:14:37,920 --> 00:14:40,880 Speaker 1: or whatever, it can absorb liquid and once it reheats it, 265 00:14:40,960 --> 00:14:43,720 Speaker 1: the texture can kind of get funky. So that's the 266 00:14:43,760 --> 00:14:46,600 Speaker 1: only real tip for soup stews and chilis i'd keep 267 00:14:46,640 --> 00:14:50,280 Speaker 1: in mind. But beans and ground meat and all that stuff, 268 00:14:50,280 --> 00:14:53,960 Speaker 1: freeze is great. If freeze is so fantastic. Now, when 269 00:14:53,960 --> 00:14:57,680 Speaker 1: it comes to what containers to store soup stews and 270 00:14:57,760 --> 00:15:02,080 Speaker 1: chili's in, I'm actually a big fan of storing those 271 00:15:02,640 --> 00:15:08,040 Speaker 1: in a bag, a gallon sized, you know, resealable bag. Now, 272 00:15:08,040 --> 00:15:11,600 Speaker 1: if that means you're you want to purchase the disposable 273 00:15:11,720 --> 00:15:15,400 Speaker 1: zip block type bags, great, whatever it takes, or there 274 00:15:15,440 --> 00:15:21,160 Speaker 1: are some great options of reusable plastic or silicone gallon 275 00:15:21,280 --> 00:15:24,080 Speaker 1: sized bags that you can get to store those things in. 276 00:15:24,280 --> 00:15:27,520 Speaker 1: It's maybe a little awkward once you're pouring it in, 277 00:15:27,600 --> 00:15:29,360 Speaker 1: but I like to do it in a big bowl. 278 00:15:29,400 --> 00:15:32,120 Speaker 1: I'll stick my gallon sized bagged in there, use a 279 00:15:32,200 --> 00:15:35,520 Speaker 1: ladle to get it in, seal it up if you 280 00:15:35,560 --> 00:15:37,600 Speaker 1: can't get as much air out of it. And then 281 00:15:37,640 --> 00:15:40,880 Speaker 1: what's great about this is it stores flat. So I 282 00:15:40,960 --> 00:15:43,800 Speaker 1: typically will take a sheet pan and lay it flat 283 00:15:43,840 --> 00:15:46,680 Speaker 1: on the sheep pan and stick that in the freezer. 284 00:15:47,000 --> 00:15:50,040 Speaker 1: Let it freeze through. And if you've got a couple soups, 285 00:15:50,040 --> 00:15:53,000 Speaker 1: steuze or chilies in your freezer, you can almost stack 286 00:15:53,040 --> 00:15:55,840 Speaker 1: them right next to each other. And it's the most 287 00:15:56,080 --> 00:15:59,240 Speaker 1: space efficient way to have those things in your freezer. 288 00:15:59,520 --> 00:16:01,960 Speaker 1: But I do have some stored in court containers and 289 00:16:02,000 --> 00:16:04,200 Speaker 1: things like that, but I really think the gallon side's 290 00:16:04,240 --> 00:16:07,800 Speaker 1: bag that's the way to go, because, like I said, 291 00:16:07,800 --> 00:16:10,560 Speaker 1: it's just the most space efficient way to do it. Now, 292 00:16:10,880 --> 00:16:13,680 Speaker 1: another thing that's going to freeze well is something like 293 00:16:13,800 --> 00:16:18,800 Speaker 1: a baked dish, like a casserole almost like I have 294 00:16:19,200 --> 00:16:22,440 Speaker 1: frozen in my freezer a baked ZD and the broccoli 295 00:16:22,520 --> 00:16:27,120 Speaker 1: cheddar baked from Recipe Club. And if you know that 296 00:16:27,160 --> 00:16:29,080 Speaker 1: you're gonna want one night where you literally just pull 297 00:16:29,160 --> 00:16:32,000 Speaker 1: that thing out and it goes into the oven, then 298 00:16:32,200 --> 00:16:34,800 Speaker 1: I have found a really grape nine by thirteen that 299 00:16:34,840 --> 00:16:37,360 Speaker 1: has a lid and you can just store that in 300 00:16:37,360 --> 00:16:39,720 Speaker 1: your freezer. So I'm going to link all of the 301 00:16:39,760 --> 00:16:41,920 Speaker 1: products in the show notes, Like if you're going to 302 00:16:41,960 --> 00:16:45,120 Speaker 1: freeze the baked ZD, first of all, there's instructions on 303 00:16:45,160 --> 00:16:48,200 Speaker 1: how to freeze it on my website. But if you're 304 00:16:48,240 --> 00:16:51,360 Speaker 1: going to freeze it, I think you have the best 305 00:16:51,440 --> 00:16:54,400 Speaker 1: result if you can remember to pull it out either 306 00:16:54,480 --> 00:16:56,720 Speaker 1: at the night before the morning of and let it 307 00:16:56,760 --> 00:16:58,920 Speaker 1: just hang out in the fridge for the day. I 308 00:16:59,040 --> 00:17:04,840 Speaker 1: have done it frozen, but if you can, if you 309 00:17:04,840 --> 00:17:06,359 Speaker 1: can avoid it, I wouldn't. You have to cook it 310 00:17:06,359 --> 00:17:09,320 Speaker 1: almost twice as long, so try and remember to pull 311 00:17:09,359 --> 00:17:11,359 Speaker 1: that out and at least let it sit on the 312 00:17:11,400 --> 00:17:15,280 Speaker 1: countertop for gosh minimum twenty thirty minutes. But if you 313 00:17:15,320 --> 00:17:17,479 Speaker 1: can put it in your fridge, hopefully those are some 314 00:17:17,520 --> 00:17:20,800 Speaker 1: good suggestions for you. I would definitely start with soup, 315 00:17:20,840 --> 00:17:22,960 Speaker 1: stews and chilies, and then I would move on to 316 00:17:23,040 --> 00:17:26,679 Speaker 1: baked dishes like a baked city or a baked casserole, 317 00:17:27,040 --> 00:17:31,720 Speaker 1: and then maybe consider if you have or ground meat 318 00:17:31,800 --> 00:17:36,359 Speaker 1: like I've done my tacos, my chili lime tacos. That 319 00:17:36,440 --> 00:17:39,680 Speaker 1: taco meat freeze is fantastic, so that would be another 320 00:17:39,720 --> 00:17:43,360 Speaker 1: great thing to freeze. All right, good luck with that, Hi, Kelsey. 321 00:17:43,920 --> 00:17:48,360 Speaker 1: My freezer is a mess. It's always full of frozen 322 00:17:48,440 --> 00:17:54,040 Speaker 1: chicken breasts and popsicles and half few bags of hash Browns, 323 00:17:54,040 --> 00:17:56,000 Speaker 1: and I know that you've been really helpful in the 324 00:17:56,000 --> 00:18:00,320 Speaker 1: past of sharing tips for organizing a pantry and as 325 00:18:00,480 --> 00:18:02,959 Speaker 1: I would love your advice on how to clean up 326 00:18:02,960 --> 00:18:06,959 Speaker 1: my freezer. Thanks so much. Isn't this the truth? I 327 00:18:07,000 --> 00:18:09,919 Speaker 1: swear the pantry and the refrigerator get all of the 328 00:18:10,040 --> 00:18:13,400 Speaker 1: love when it comes to talking about organization, and nobody 329 00:18:13,440 --> 00:18:15,800 Speaker 1: wants to talk about the freezer. But I don't know 330 00:18:15,800 --> 00:18:19,119 Speaker 1: about you guys. Sometimes my freezer is the biggest mess. 331 00:18:19,240 --> 00:18:22,199 Speaker 1: It's the biggest mess. So this is such a great question, 332 00:18:22,800 --> 00:18:27,600 Speaker 1: So let's talk about how to approach organizing a freezer. 333 00:18:27,760 --> 00:18:29,879 Speaker 1: The first thing I'm going to tell you is I 334 00:18:29,920 --> 00:18:33,760 Speaker 1: am giving you permission, right here and right now toss 335 00:18:33,800 --> 00:18:37,320 Speaker 1: out anything that has been in there far too long 336 00:18:37,440 --> 00:18:40,640 Speaker 1: or you know you're not going to use now. If 337 00:18:40,680 --> 00:18:43,720 Speaker 1: you have a place to donate it, all the better. Great. 338 00:18:44,240 --> 00:18:46,840 Speaker 1: All I'm saying is, do not keep it in there 339 00:18:46,960 --> 00:18:49,400 Speaker 1: for the sake of just keeping it in there. Get 340 00:18:49,480 --> 00:18:54,360 Speaker 1: rid of it. Get rid of it. Secondly, your freezer 341 00:18:54,480 --> 00:18:57,000 Speaker 1: is going to be different size than my freezer, and 342 00:18:57,040 --> 00:19:00,879 Speaker 1: what's most important is that you take the time to 343 00:19:01,359 --> 00:19:04,240 Speaker 1: measure it now. If you're like Kelsey, I am not 344 00:19:04,280 --> 00:19:06,679 Speaker 1: going to do that. Fine, don't get the bins, but 345 00:19:06,840 --> 00:19:09,840 Speaker 1: promise me you'll do the labeling. Now, there's a couple 346 00:19:09,840 --> 00:19:11,560 Speaker 1: of things you can do. First of all, they sell 347 00:19:11,680 --> 00:19:14,760 Speaker 1: freezer tape, which is just looks like masking tape, but 348 00:19:14,800 --> 00:19:16,960 Speaker 1: you can just get it and write with a sharpie 349 00:19:17,000 --> 00:19:21,040 Speaker 1: on it. And whether that's labeling a shelf for veggies 350 00:19:21,160 --> 00:19:27,280 Speaker 1: and protein, frozen fruit, popsicles or desserts, whatever it may be, 351 00:19:28,320 --> 00:19:30,960 Speaker 1: just label it because it's so easy for it to 352 00:19:31,000 --> 00:19:34,240 Speaker 1: get out of control, especially when all of the members 353 00:19:34,240 --> 00:19:36,560 Speaker 1: of your household are pulling things out and putting them 354 00:19:36,560 --> 00:19:39,800 Speaker 1: back in. I have used a couple of different labels 355 00:19:39,800 --> 00:19:43,560 Speaker 1: in the freezer and I've had great success with it. 356 00:19:43,840 --> 00:19:48,320 Speaker 1: So don't be afraid of doing a labeling system in 357 00:19:48,680 --> 00:19:51,920 Speaker 1: your freezer. But before you even get that far, I 358 00:19:51,960 --> 00:19:53,760 Speaker 1: want you to look at what's in your freezer. I 359 00:19:53,800 --> 00:19:56,240 Speaker 1: want you to identify what it is that you use. 360 00:19:56,720 --> 00:20:00,120 Speaker 1: Maybe you are a family that has lots of frozen waffles, 361 00:20:00,200 --> 00:20:02,119 Speaker 1: or you make a big batch of pancakes and you 362 00:20:02,160 --> 00:20:06,320 Speaker 1: freeze the pancakes. Dedicated space for it so that it's 363 00:20:06,359 --> 00:20:08,679 Speaker 1: there all the time. It goes to the same place 364 00:20:08,800 --> 00:20:12,560 Speaker 1: every single time and identifying what you need space for 365 00:20:12,720 --> 00:20:15,199 Speaker 1: in your freezer and what you don't need space for it. 366 00:20:15,280 --> 00:20:17,719 Speaker 1: That's going to make the biggest difference. I have had 367 00:20:17,760 --> 00:20:20,800 Speaker 1: really good luck in my pull out freezer with using 368 00:20:20,840 --> 00:20:24,520 Speaker 1: the all purpose container at container Store. They're cheap, like 369 00:20:24,640 --> 00:20:28,000 Speaker 1: seven bucks super cheap. But like I said, I don't 370 00:20:28,000 --> 00:20:30,000 Speaker 1: want you to get too hung up on that because 371 00:20:30,000 --> 00:20:32,080 Speaker 1: it's totally going to depend on the shape and size 372 00:20:32,080 --> 00:20:34,560 Speaker 1: of your freezer. So if you do want to buy bins, 373 00:20:34,640 --> 00:20:36,920 Speaker 1: whether you're going to go to Target or container Store 374 00:20:37,080 --> 00:20:40,480 Speaker 1: or order off of Amazon, just take a measuring tape 375 00:20:40,720 --> 00:20:43,760 Speaker 1: to your freezer so that you're not having to return things. 376 00:20:44,520 --> 00:20:47,320 Speaker 1: But I think it's a great idea prioritize your freezer 377 00:20:47,640 --> 00:20:51,199 Speaker 1: and you are going to think yourself later. That's it 378 00:20:51,280 --> 00:20:54,040 Speaker 1: for our episode today. I hope you enjoyed the mailbag 379 00:20:54,080 --> 00:20:57,280 Speaker 1: format and getting to hear from some listeners. If you 380 00:20:57,320 --> 00:20:59,800 Speaker 1: have any questions for me, I would love to answer them, 381 00:21:00,040 --> 00:21:03,919 Speaker 1: especially on the podcast, either via DM on Instagram, you 382 00:21:03,960 --> 00:21:07,040 Speaker 1: can send an email, or you can call in specifically 383 00:21:07,080 --> 00:21:10,840 Speaker 1: to the hotline eight one eight five eight three seven 384 00:21:11,160 --> 00:21:14,359 Speaker 1: six eight six And remember the new episodes will drop 385 00:21:14,400 --> 00:21:17,399 Speaker 1: every Thursday. In the meantime, you can follow me on Instagram, 386 00:21:17,520 --> 00:21:20,439 Speaker 1: join Recipe Club where we're cooking up a storm, or 387 00:21:20,480 --> 00:21:22,919 Speaker 1: you can sign up for my familymail makeover course if 388 00:21:22,960 --> 00:21:26,000 Speaker 1: you need some help organizing your kitchen. It would mean 389 00:21:26,040 --> 00:21:27,919 Speaker 1: the world to me if you'd grate and review this 390 00:21:28,000 --> 00:21:31,000 Speaker 1: podcast so that others who are stuck trying to decide 391 00:21:31,040 --> 00:21:33,520 Speaker 1: what to make for dinner can find it all right 392 00:21:33,560 --> 00:21:35,960 Speaker 1: you guys, thank you so much, and I will look 393 00:21:36,000 --> 00:21:38,040 Speaker 1: forward to chatting with you next week.