1 00:00:05,960 --> 00:00:09,240 Speaker 1: Hello, Hello, I'm Kelsey Nickson and this is Kitchen Prescription, 2 00:00:09,320 --> 00:00:12,040 Speaker 1: the podcast you listen to when you don't know what 3 00:00:12,119 --> 00:00:17,400 Speaker 1: to make for dinner. How is everybody? I am so 4 00:00:17,440 --> 00:00:20,160 Speaker 1: excited to not only be sharing a couple of easy 5 00:00:20,200 --> 00:00:22,680 Speaker 1: recipes to throw on your meal plan this week, but 6 00:00:23,360 --> 00:00:29,440 Speaker 1: we're going to talk about the freezer. Now, don't stop listening. 7 00:00:29,600 --> 00:00:34,240 Speaker 1: The freezer is actually such an amazing tool in your kitchen, 8 00:00:34,720 --> 00:00:37,159 Speaker 1: and if you can figure out how to use your 9 00:00:37,240 --> 00:00:40,920 Speaker 1: freezer towards your benefit beyond just ice cream after a 10 00:00:40,920 --> 00:00:45,279 Speaker 1: long day, it can make your life so much easier. 11 00:00:45,320 --> 00:00:47,599 Speaker 1: So we're going to talk about organizing it and then 12 00:00:47,640 --> 00:00:49,839 Speaker 1: my favorite things that I like to keep in my freezer, 13 00:00:50,159 --> 00:00:53,479 Speaker 1: from recipes to shortcut ingredients, things I grab like that. 14 00:00:53,880 --> 00:00:57,240 Speaker 1: So we're going to jump into that, but first let's 15 00:00:57,240 --> 00:01:00,360 Speaker 1: go over a couple of recipes to throw on that 16 00:01:00,400 --> 00:01:02,480 Speaker 1: meal plan this week. You guys know, I am a 17 00:01:02,560 --> 00:01:05,880 Speaker 1: firm believer in having just a few ideas, a few 18 00:01:05,959 --> 00:01:08,840 Speaker 1: recipes that you can pull from throughout the week, make 19 00:01:08,880 --> 00:01:11,120 Speaker 1: the decision once so that you don't have to ask 20 00:01:11,160 --> 00:01:15,080 Speaker 1: yourself every single night what's for dinner. So the first 21 00:01:15,120 --> 00:01:18,679 Speaker 1: recipe we're making this week is a recipe Club recipe. 22 00:01:18,720 --> 00:01:22,240 Speaker 1: It is a sheet pan capresse chicken and I love 23 00:01:22,280 --> 00:01:25,640 Speaker 1: this recipe. It was inspired by I Have a sheet 24 00:01:25,680 --> 00:01:28,640 Speaker 1: pan chicken Palm that has been one of my most 25 00:01:28,640 --> 00:01:32,080 Speaker 1: popular recipes over the years because it is so simple, 26 00:01:32,200 --> 00:01:35,600 Speaker 1: but it's also really hardy and delicious, and it's kind 27 00:01:35,640 --> 00:01:38,560 Speaker 1: of comfort foodish, and it relies on some of those 28 00:01:38,560 --> 00:01:43,000 Speaker 1: shortcut ingredients like Rio's marinarow sauce. This is a little similar, 29 00:01:43,440 --> 00:01:45,920 Speaker 1: but I like it better for the summer months because 30 00:01:45,920 --> 00:01:50,320 Speaker 1: it incorporates some more fresh veggies. So the first thing 31 00:01:50,360 --> 00:01:53,160 Speaker 1: that's unique about this recipe I think it's worth mentioning, 32 00:01:53,360 --> 00:01:56,880 Speaker 1: is this idea of a chicken cutlet. So if you 33 00:01:56,960 --> 00:01:59,440 Speaker 1: don't know what I mean by that, a chicken cutlet 34 00:01:59,520 --> 00:02:03,160 Speaker 1: is a sent actually just a thin chicken breast. So 35 00:02:03,200 --> 00:02:06,400 Speaker 1: there's two ways to achieve this. One. You can just 36 00:02:06,480 --> 00:02:09,919 Speaker 1: buy chicken cutlets at the grocery store. They're not called 37 00:02:10,000 --> 00:02:13,200 Speaker 1: chicken cutlets. They're called thin chicken breasts. I believe that's 38 00:02:13,200 --> 00:02:15,840 Speaker 1: what my Trader Drows labels them as. But they're just 39 00:02:15,960 --> 00:02:20,400 Speaker 1: thinner and something about a thinner chicken breast a my 40 00:02:20,520 --> 00:02:24,760 Speaker 1: kids eat it better. B I think that unless you 41 00:02:24,840 --> 00:02:31,000 Speaker 1: are really craving that a significant amount of like poultry protein, 42 00:02:31,960 --> 00:02:37,200 Speaker 1: I think that they are less likely to dry out 43 00:02:38,040 --> 00:02:40,920 Speaker 1: and they cook faster. So I'm a huge fan and 44 00:02:40,960 --> 00:02:43,280 Speaker 1: I really like them in this recipe, so you use 45 00:02:44,040 --> 00:02:47,800 Speaker 1: chicken cutlets or two regular chicken breasts that you just 46 00:02:47,840 --> 00:02:49,519 Speaker 1: take a sharp knife and then you cut to the 47 00:02:49,600 --> 00:02:53,720 Speaker 1: chicken breast in half, and then from there I like 48 00:02:53,840 --> 00:02:56,480 Speaker 1: to marinate them in a little bit of balsamic vineagrette, 49 00:02:56,480 --> 00:02:59,000 Speaker 1: another shortcut ingredient. And if you want to make a 50 00:02:59,040 --> 00:03:02,280 Speaker 1: balsamic vineagrette from scratch, with a little bit of balsamic vinegar, 51 00:03:02,520 --> 00:03:05,520 Speaker 1: olive oil, some mustard, salt, pepper, if you want to 52 00:03:05,520 --> 00:03:08,040 Speaker 1: throw a shallat in there, great you can do that, 53 00:03:08,840 --> 00:03:12,280 Speaker 1: and then you top it with some shotted mozzarella, fresh tomato. 54 00:03:13,360 --> 00:03:15,480 Speaker 1: And then what I like about this is you're going 55 00:03:15,520 --> 00:03:19,080 Speaker 1: to scatter some other veggies around the chicken. You know, 56 00:03:19,120 --> 00:03:21,079 Speaker 1: this is all happening on one sheet pan to make 57 00:03:21,120 --> 00:03:24,160 Speaker 1: things easy. So in this recipe I use asparagus and 58 00:03:24,280 --> 00:03:27,600 Speaker 1: cherry tomatoes and some squash and it's just really yummy. 59 00:03:27,639 --> 00:03:30,560 Speaker 1: And then I finish it with some basil. So you 60 00:03:30,600 --> 00:03:34,200 Speaker 1: have the mozzarella, the fresh tomato, the basil, and then 61 00:03:34,200 --> 00:03:36,600 Speaker 1: I finish it off with a little bit of balsamic 62 00:03:36,720 --> 00:03:41,440 Speaker 1: glaze or reduction, and boy is it tasty. And not 63 00:03:41,520 --> 00:03:44,520 Speaker 1: only is it tasty, but it's full of color. And 64 00:03:44,600 --> 00:03:48,760 Speaker 1: so if you happen to be hosting anytime soon, maybe 65 00:03:48,760 --> 00:03:50,840 Speaker 1: your in laws are coming over, maybe you've got friends 66 00:03:50,880 --> 00:03:53,640 Speaker 1: coming over, this is just one of those recipes that 67 00:03:53,800 --> 00:03:57,760 Speaker 1: is incredibly easy to throw together, full of flavor, and 68 00:03:57,840 --> 00:04:01,200 Speaker 1: it looks every bit as good as it tastes. So 69 00:04:01,840 --> 00:04:06,040 Speaker 1: sheep pan kapraisee chicken loving This recipe lately such a 70 00:04:06,080 --> 00:04:09,400 Speaker 1: winner for us. You'll find it in Recipe Club. If 71 00:04:09,400 --> 00:04:11,840 Speaker 1: you are not a member of Recipe Club, we would 72 00:04:11,920 --> 00:04:15,400 Speaker 1: love to have you. It is a recipe membership where 73 00:04:15,440 --> 00:04:17,800 Speaker 1: you get a new recipe every single week, five new 74 00:04:17,839 --> 00:04:20,680 Speaker 1: recipes a month that are voted on by the club members. 75 00:04:21,120 --> 00:04:23,400 Speaker 1: So you tell me what you need and those are 76 00:04:23,440 --> 00:04:26,720 Speaker 1: the recipes I deliver. Many of the recipes are sheep 77 00:04:26,720 --> 00:04:31,760 Speaker 1: pan recipes, bowls, skillets, one pop meals, slow cookers, mostly 78 00:04:31,839 --> 00:04:34,839 Speaker 1: things that are ideal for weeknight cooking. And this one 79 00:04:35,000 --> 00:04:38,719 Speaker 1: is no exception. It is fantastic and I can't wait 80 00:04:38,760 --> 00:04:41,839 Speaker 1: to see members start making it. This week it's yum 81 00:04:41,839 --> 00:04:46,479 Speaker 1: me okay, next up, my sloppy Jains. I was on 82 00:04:46,520 --> 00:04:50,640 Speaker 1: a reality show years ago called Food Network Star where 83 00:04:50,720 --> 00:04:53,559 Speaker 1: people were competing to when their cooking show, and each 84 00:04:53,640 --> 00:04:56,440 Speaker 1: episode is filled with these challenges and I did fairly 85 00:04:56,480 --> 00:04:58,800 Speaker 1: well in the competition. I didn't win, but I did well. 86 00:04:59,200 --> 00:05:04,320 Speaker 1: And one of the challenges was we had to come 87 00:05:04,400 --> 00:05:07,719 Speaker 1: up with a product that we could put ourselves in 88 00:05:07,760 --> 00:05:09,600 Speaker 1: a jar, Meaning if you were going to have one 89 00:05:09,640 --> 00:05:11,560 Speaker 1: product that you sold at a grocery store, what would 90 00:05:11,560 --> 00:05:13,640 Speaker 1: it be. Now, keep in mind I was twenty three 91 00:05:13,680 --> 00:05:16,479 Speaker 1: years old at the time, and I came up with 92 00:05:16,520 --> 00:05:19,360 Speaker 1: this idea of an all in one sauce, so a 93 00:05:19,400 --> 00:05:25,880 Speaker 1: tomato based sauce that kid skew like barbecue or for pasta. 94 00:05:26,040 --> 00:05:29,279 Speaker 1: I know, I know, I know, now I see some 95 00:05:29,360 --> 00:05:31,600 Speaker 1: problems with it, but at the moment, in the heat 96 00:05:31,640 --> 00:05:34,200 Speaker 1: of the challenge, it seemed like a good idea And 97 00:05:34,320 --> 00:05:38,080 Speaker 1: actually Bobby Flight did tell me it tasted delicious. But 98 00:05:38,720 --> 00:05:41,719 Speaker 1: they kept building up the suspense of this challenge that 99 00:05:41,720 --> 00:05:44,839 Speaker 1: we were going to have a special guest who is 100 00:05:44,920 --> 00:05:49,320 Speaker 1: going to come and try our product. Right, we had 101 00:05:49,360 --> 00:05:51,520 Speaker 1: to do some branding or something, and we were all 102 00:05:51,560 --> 00:05:53,960 Speaker 1: trying to guess who the special guest was going to be, 103 00:05:54,560 --> 00:05:59,039 Speaker 1: and loan, behold, it was Martha Stewart. And if you 104 00:05:59,240 --> 00:06:01,520 Speaker 1: followed me for even longer, you know that I was 105 00:06:01,560 --> 00:06:05,599 Speaker 1: an intern at Martha for a couple of summers. She 106 00:06:05,720 --> 00:06:07,599 Speaker 1: certainly did not know who I was, but I had 107 00:06:07,720 --> 00:06:11,480 Speaker 1: great respect for the company, the brand, and I never 108 00:06:11,560 --> 00:06:15,560 Speaker 1: thought in a million years that getting one chance to 109 00:06:15,600 --> 00:06:20,440 Speaker 1: feed Martha Stewart something, and I had unknowingly chose Sloppy 110 00:06:20,480 --> 00:06:24,880 Speaker 1: Joe's there's this great moment in the episode where she 111 00:06:25,000 --> 00:06:28,719 Speaker 1: asks for a fork, So I presented my Sloppy Joe 112 00:06:28,720 --> 00:06:30,480 Speaker 1: and she's like, do you have a fork? I'm like, 113 00:06:30,560 --> 00:06:33,640 Speaker 1: who eat the sloppy Joe with a fork? Anyways? And 114 00:06:33,680 --> 00:06:36,000 Speaker 1: the thing that makes it different from a traditional Sloppy 115 00:06:36,080 --> 00:06:39,039 Speaker 1: Joe is that I use ground turkey, so it's a 116 00:06:39,040 --> 00:06:43,480 Speaker 1: little lighter, but you could absolutely use ground pork, ground chicken, 117 00:06:43,560 --> 00:06:47,200 Speaker 1: whatever you wanted. But the sauce is a little sweeter 118 00:06:47,320 --> 00:06:52,600 Speaker 1: than a traditional Sloppy Joe sauce, but boy is it delicious. 119 00:06:52,720 --> 00:06:55,520 Speaker 1: And it is such a good meal to make a 120 00:06:55,560 --> 00:06:58,240 Speaker 1: double batch of and keep in the freezer. Because it's 121 00:06:58,279 --> 00:07:02,280 Speaker 1: just so easy for a weeknight dinner, and for me, 122 00:07:02,400 --> 00:07:05,480 Speaker 1: especially in the summer months when we do sloppy Joes 123 00:07:05,560 --> 00:07:08,480 Speaker 1: or sloppy chains, I'm always serving it with corn on 124 00:07:08,520 --> 00:07:11,480 Speaker 1: the cop and fresh watermelon. That is like a childhood 125 00:07:11,560 --> 00:07:15,760 Speaker 1: meal for me. I have so many like core memories 126 00:07:16,160 --> 00:07:18,800 Speaker 1: around the dinner table with my family having that exact meal. 127 00:07:18,880 --> 00:07:20,720 Speaker 1: So I'm excited to make that this week, and I 128 00:07:20,760 --> 00:07:23,640 Speaker 1: will be making a double badge, sticking some in the freezer, 129 00:07:23,720 --> 00:07:25,840 Speaker 1: and we'll talk about that a little later. And then 130 00:07:25,960 --> 00:07:29,560 Speaker 1: last but not least, we are continuing. This is literally 131 00:07:29,640 --> 00:07:32,320 Speaker 1: becoming almost a ritual in our family. I swear I'm 132 00:07:32,320 --> 00:07:36,440 Speaker 1: making breakfast for dinner once a week, mostly because my 133 00:07:36,640 --> 00:07:40,520 Speaker 1: kids are stoked about it, Like they get really excited 134 00:07:40,520 --> 00:07:43,640 Speaker 1: about breakfast for dinner, and I find that it's actually 135 00:07:43,680 --> 00:07:46,880 Speaker 1: a really easy way to pull off a balanced meal. Now, 136 00:07:46,880 --> 00:07:48,920 Speaker 1: the problem is I keep making the same thing for 137 00:07:48,920 --> 00:07:52,920 Speaker 1: breakfast for dinner, waffles, bacon, scrambled eggs. We throw some 138 00:07:52,920 --> 00:07:55,480 Speaker 1: avocado in there, and I realize that if we're going 139 00:07:55,560 --> 00:07:57,640 Speaker 1: to keep doing breakfast for dinner, I've got to start 140 00:07:57,720 --> 00:08:00,200 Speaker 1: mixing it up. So I am going to make a 141 00:08:00,240 --> 00:08:04,920 Speaker 1: five ingredient recipe from five Ingredient Friday on Instagram breakfast tacos. 142 00:08:05,160 --> 00:08:06,560 Speaker 1: And I think this is going to be great because 143 00:08:06,560 --> 00:08:10,880 Speaker 1: tacos are another hit for my kids. They love Taco Tuesday. 144 00:08:11,720 --> 00:08:15,720 Speaker 1: But we're going to do a corn tortilla, some scrambled eggs, 145 00:08:16,400 --> 00:08:19,160 Speaker 1: throw a little pico de gayo in there. I'm in 146 00:08:19,240 --> 00:08:22,240 Speaker 1: topo with a avocado, and maybe I'll throw some cheddar cheese. 147 00:08:22,520 --> 00:08:26,760 Speaker 1: Just really really simple. And I think they're going to 148 00:08:26,840 --> 00:08:29,640 Speaker 1: think this is very novel and I might have to 149 00:08:29,760 --> 00:08:33,760 Speaker 1: for my girls do a breakfast casadia. But that's actually 150 00:08:33,760 --> 00:08:36,400 Speaker 1: a really great tip if you live in a household 151 00:08:36,440 --> 00:08:40,040 Speaker 1: with kids or a partner that tends to be picky, 152 00:08:40,280 --> 00:08:43,920 Speaker 1: taking one type of food that you know they like, 153 00:08:43,920 --> 00:08:46,920 Speaker 1: like a casidia or a taco, and then mixing it 154 00:08:47,000 --> 00:08:50,160 Speaker 1: up a little bit is a great way to introduce 155 00:08:50,240 --> 00:08:54,080 Speaker 1: some new ingredients. So I'm excited to see how this goes. 156 00:08:55,240 --> 00:08:57,480 Speaker 1: This will be the first time I'm serving breakfast tacos 157 00:08:57,520 --> 00:09:00,280 Speaker 1: to my family. I will make a breakfast talk all 158 00:09:00,320 --> 00:09:03,400 Speaker 1: the time, and I have great memories of traveling to 159 00:09:03,440 --> 00:09:07,160 Speaker 1: places like Austin, Texas and having breakfast tacos. But I'm excited. 160 00:09:07,520 --> 00:09:11,000 Speaker 1: I'm excited to add this for a lineup. Try something 161 00:09:11,000 --> 00:09:13,880 Speaker 1: a little new and see how it goes. So those 162 00:09:13,880 --> 00:09:16,439 Speaker 1: are the three recipes we're making this week. The sheep 163 00:09:16,480 --> 00:09:21,800 Speaker 1: Hand could praise a chicken, sloppy Jean sliders, and breakfast tacos. 164 00:09:21,960 --> 00:09:24,320 Speaker 1: Hopefully at least one of those ideas is a great 165 00:09:24,320 --> 00:09:27,080 Speaker 1: fit for you as you sit down to map up 166 00:09:27,160 --> 00:09:29,080 Speaker 1: the meals that you are going to make for the 167 00:09:29,160 --> 00:09:32,360 Speaker 1: upcoming week. All right, let's get into the back half 168 00:09:32,360 --> 00:09:34,880 Speaker 1: of the podcast, where I want to talk all about 169 00:09:34,960 --> 00:09:38,199 Speaker 1: your freezer, why you should organize it, and a few 170 00:09:38,280 --> 00:09:44,320 Speaker 1: freezer faves I can't live without. So there's plenty of 171 00:09:44,320 --> 00:09:48,840 Speaker 1: talk about organized pantries and even refrigerators, right, but not 172 00:09:49,160 --> 00:09:54,920 Speaker 1: nearly enough talk about the benefits of an organized freezer. So, 173 00:09:55,120 --> 00:09:58,800 Speaker 1: whether your freezer is big or small, and I've had both, 174 00:09:59,480 --> 00:10:04,679 Speaker 1: it will drastically benefit from an organizational hall So I 175 00:10:04,720 --> 00:10:06,480 Speaker 1: know it may sound a little crazy to be like, 176 00:10:06,600 --> 00:10:09,320 Speaker 1: you should organize your freezer and be like, I'm not 177 00:10:09,360 --> 00:10:12,680 Speaker 1: the type of person that organizes my freezer, but give 178 00:10:12,760 --> 00:10:17,640 Speaker 1: yourself the gift of organizing your freezer, now, hear me out. Okay, 179 00:10:17,840 --> 00:10:19,640 Speaker 1: it's not going to take you as long as you 180 00:10:19,679 --> 00:10:22,600 Speaker 1: think it's going to take you, because you are forced 181 00:10:22,840 --> 00:10:28,080 Speaker 1: to work quickly because the first thing you have to 182 00:10:28,120 --> 00:10:32,959 Speaker 1: do to get a freezer mess under control, manage the 183 00:10:33,000 --> 00:10:35,920 Speaker 1: freezer mess, is you have to take everything out, and 184 00:10:35,960 --> 00:10:39,120 Speaker 1: then you're going to have to work quickly because you've 185 00:10:39,160 --> 00:10:41,800 Speaker 1: got frozen foods in mind. So you can do this 186 00:10:41,960 --> 00:10:44,960 Speaker 1: in thirty minutes, like you really can't. You can make 187 00:10:45,000 --> 00:10:49,360 Speaker 1: a big difference in thirty minutes, because, let's be honest, 188 00:10:49,600 --> 00:10:51,800 Speaker 1: it does not take much for a freezer to get 189 00:10:51,840 --> 00:10:53,760 Speaker 1: out of control when it comes to being a mess. 190 00:10:54,360 --> 00:10:59,640 Speaker 1: Like we've all been there, rogue popsicles, random chicken nuggets 191 00:10:59,640 --> 00:11:03,120 Speaker 1: flying around, nearly empty bags of frozen fruits and veggies. 192 00:11:04,360 --> 00:11:06,839 Speaker 1: It can be so easy to have everything packed in 193 00:11:06,880 --> 00:11:10,720 Speaker 1: there so tightly that you actually have no idea what 194 00:11:10,840 --> 00:11:14,160 Speaker 1: you're even keeping on hand. So if I have just 195 00:11:14,200 --> 00:11:17,720 Speaker 1: described your freezer, I have been there. But it's time 196 00:11:17,760 --> 00:11:21,920 Speaker 1: to put a system in place. So we're going to 197 00:11:21,960 --> 00:11:25,040 Speaker 1: revisit this idea of taking a free thing out, and 198 00:11:25,080 --> 00:11:27,120 Speaker 1: I want you to get rid of anything covered in 199 00:11:27,200 --> 00:11:30,680 Speaker 1: freezer burn past an expiration date. And I want to 200 00:11:30,720 --> 00:11:34,000 Speaker 1: remind you that things don't live indefinitely in a freezer, 201 00:11:34,120 --> 00:11:37,560 Speaker 1: so you really do need to, especially if it's just 202 00:11:37,600 --> 00:11:41,839 Speaker 1: a traditional freezer, not a deep freezer. Really, three months 203 00:11:41,920 --> 00:11:43,800 Speaker 1: is a good rule of thumb. There are some things 204 00:11:43,800 --> 00:11:47,079 Speaker 1: that maybe go longer, but ideally you are using your 205 00:11:47,120 --> 00:11:50,720 Speaker 1: freezer enough that you don't really have to keep anything 206 00:11:50,720 --> 00:11:53,600 Speaker 1: in there beyond three months because you are actively using 207 00:11:53,600 --> 00:11:56,839 Speaker 1: it to make your life easier. So you're going to 208 00:11:56,920 --> 00:11:58,520 Speaker 1: take everything out and you're going to give it a 209 00:11:58,520 --> 00:12:02,000 Speaker 1: good wipe down, just like when I clean my refrigerator 210 00:12:02,160 --> 00:12:04,560 Speaker 1: and almost everything in my kitchen. I'm a huge fan 211 00:12:04,640 --> 00:12:07,720 Speaker 1: of Force of Nature. I just like it because there 212 00:12:07,720 --> 00:12:11,320 Speaker 1: are no it's toxic free, there's no toxins or anything, 213 00:12:11,760 --> 00:12:14,600 Speaker 1: and it's just my go to cleaner. I love it 214 00:12:14,720 --> 00:12:19,720 Speaker 1: so much so that paired with like a warm, soapy 215 00:12:19,840 --> 00:12:23,760 Speaker 1: dishcloth is great. But keep in mind that you're gonna 216 00:12:23,880 --> 00:12:27,480 Speaker 1: work quickly, so don't think you're going to start this 217 00:12:27,520 --> 00:12:29,360 Speaker 1: and leave it. You got to set aside a good 218 00:12:29,400 --> 00:12:32,160 Speaker 1: thirty forty five minutes to get this job done. But 219 00:12:32,320 --> 00:12:36,000 Speaker 1: it will feel so good. Okay, So, once you have 220 00:12:36,000 --> 00:12:39,640 Speaker 1: a blank slate, determine what categories make the most sense 221 00:12:39,840 --> 00:12:43,640 Speaker 1: for your needs. Maybe you keep a lot of frozen 222 00:12:43,679 --> 00:12:47,360 Speaker 1: protein or veggies on hand that totally might be up 223 00:12:47,360 --> 00:12:51,240 Speaker 1: to your diet regardless. I hope you all are keeping 224 00:12:51,240 --> 00:12:54,280 Speaker 1: a fair amount of frozen desserts or treats in your freezer. 225 00:12:55,040 --> 00:12:57,600 Speaker 1: But in the same way that you'd see me use 226 00:12:57,720 --> 00:13:00,920 Speaker 1: clear bins like in a fridge or a pant, I 227 00:13:01,120 --> 00:13:06,439 Speaker 1: suggest doing the same in your freezer. So I actually 228 00:13:06,480 --> 00:13:09,280 Speaker 1: work because I have a kitchen studio space, and then 229 00:13:09,559 --> 00:13:12,719 Speaker 1: I have a home. I have two different types of freezers. 230 00:13:12,760 --> 00:13:15,480 Speaker 1: So in my studio space I have a really small 231 00:13:15,520 --> 00:13:18,480 Speaker 1: freezer that kind of sits on top of a small fridge, 232 00:13:18,920 --> 00:13:22,199 Speaker 1: and then in my home kitchen, I have a pull 233 00:13:22,240 --> 00:13:27,480 Speaker 1: out drawer freezer, and so I use really different bins 234 00:13:27,679 --> 00:13:30,559 Speaker 1: for those different types of freezers. This is going to 235 00:13:30,600 --> 00:13:34,360 Speaker 1: be the hardest part of organizing your freezer, and I 236 00:13:34,440 --> 00:13:37,319 Speaker 1: want to tell you you don't need bins, but what 237 00:13:37,360 --> 00:13:38,760 Speaker 1: I am going to tell you is that it does 238 00:13:38,800 --> 00:13:41,760 Speaker 1: make a big difference to have those bins. So I 239 00:13:42,000 --> 00:13:48,360 Speaker 1: suggest taking a minute to measure and see if you 240 00:13:48,480 --> 00:13:52,280 Speaker 1: have a pull out freezer like a drawer freezer, look 241 00:13:52,440 --> 00:13:56,840 Speaker 1: into I believe Container Store calls them an all purpose bin, 242 00:13:57,520 --> 00:14:01,000 Speaker 1: but they almost look like a magazine you know what 243 00:14:01,040 --> 00:14:04,280 Speaker 1: I'm talking about, Like a magazine organizer. They're like taller 244 00:14:04,440 --> 00:14:08,000 Speaker 1: and narrower, and they are great. I will link some 245 00:14:08,240 --> 00:14:10,720 Speaker 1: in the show notes for you guys, because those have 246 00:14:10,880 --> 00:14:14,199 Speaker 1: been awesome. Because they think that a drawer freezer can 247 00:14:14,320 --> 00:14:19,800 Speaker 1: get out of hand even worse than a small traditional 248 00:14:19,840 --> 00:14:23,360 Speaker 1: freezer on top of the fridge. So just take some 249 00:14:23,440 --> 00:14:29,520 Speaker 1: time to figure out what your categories would be, and 250 00:14:29,560 --> 00:14:32,720 Speaker 1: then make sure you invest in some bins that fit 251 00:14:33,080 --> 00:14:37,040 Speaker 1: in your freezer nicely. That's the most ridiculous thing I'm 252 00:14:37,040 --> 00:14:39,360 Speaker 1: going to ask you to do is the bins. You 253 00:14:39,400 --> 00:14:41,320 Speaker 1: will thank me though, if you make the effort to 254 00:14:41,320 --> 00:14:44,320 Speaker 1: do it, you will thank me. Beef and fish, so 255 00:14:44,400 --> 00:14:48,160 Speaker 1: I almost always have shrimp, some ground beef. If we 256 00:14:48,240 --> 00:14:51,640 Speaker 1: have steaks, like sometimes I'll buy steaks at Costco and 257 00:14:51,680 --> 00:14:53,440 Speaker 1: we won't eat all of them, and so I will 258 00:14:54,160 --> 00:14:56,960 Speaker 1: transfer them to freezer bags and go from there. So 259 00:14:57,120 --> 00:14:59,960 Speaker 1: that's beef and fish bin. I have a pork and poultry. 260 00:15:00,000 --> 00:15:05,320 Speaker 1: I have a quick dinner, spin desserts, and then on 261 00:15:05,400 --> 00:15:09,840 Speaker 1: the door in my small freezer, I keep fruits and 262 00:15:09,920 --> 00:15:12,360 Speaker 1: veggies in my pull out one. It's a separate bin 263 00:15:13,000 --> 00:15:16,320 Speaker 1: but beef and fish, pork and poultry, quick dinners, desserts, 264 00:15:16,520 --> 00:15:20,240 Speaker 1: fruits and vegetables. Maybe you're a frozen pizza family. Great, 265 00:15:21,000 --> 00:15:23,840 Speaker 1: maybe you have a whole bin for frozen pizzas. Those 266 00:15:23,880 --> 00:15:26,360 Speaker 1: pizzas would probably live in my quick dinner spin. But 267 00:15:27,560 --> 00:15:30,320 Speaker 1: think about what makes the most sense for the way 268 00:15:30,640 --> 00:15:36,560 Speaker 1: you or your family eats then, especially when it comes 269 00:15:36,600 --> 00:15:38,640 Speaker 1: to those quick dinners. Now, maybe you're going to take 270 00:15:38,680 --> 00:15:41,880 Speaker 1: a day to do a handful of freezer meals. We 271 00:15:41,920 --> 00:15:44,840 Speaker 1: will save that approach for a whole different episode of 272 00:15:44,840 --> 00:15:47,840 Speaker 1: the podcast, because that can be amazing. But before you 273 00:15:47,880 --> 00:15:51,320 Speaker 1: even get there, I want you to organize your freezer first. 274 00:15:52,120 --> 00:15:56,400 Speaker 1: But once you make some of these freezer meals that 275 00:15:56,440 --> 00:16:01,000 Speaker 1: are ideal for just throwing in a skin or making 276 00:16:01,000 --> 00:16:04,200 Speaker 1: dinner happen quickly, or tossing in the slow cooker, I 277 00:16:04,320 --> 00:16:08,520 Speaker 1: highly suggest freezing them flat. It's a great thing to 278 00:16:08,520 --> 00:16:11,400 Speaker 1: do if you batch cook, but freezing flat is certainly 279 00:16:11,480 --> 00:16:14,800 Speaker 1: the most efficient, the most space efficient way to store 280 00:16:14,840 --> 00:16:19,320 Speaker 1: those things or those quick ditters, and you can use 281 00:16:19,720 --> 00:16:22,800 Speaker 1: I have a reusable freezer storage bag that I really like, 282 00:16:23,000 --> 00:16:24,960 Speaker 1: and I'm able to use them over and over, toss 283 00:16:24,960 --> 00:16:28,880 Speaker 1: them in the dishwasher or a good old fashioned freezer 284 00:16:28,960 --> 00:16:32,640 Speaker 1: ziptop bag is also great, but it does make a difference. 285 00:16:32,680 --> 00:16:35,360 Speaker 1: If you are going to buy the disposable ones, you'll 286 00:16:35,400 --> 00:16:37,800 Speaker 1: want to get the ones that are freezer specific, as 287 00:16:37,840 --> 00:16:41,120 Speaker 1: they help to avoid things like freezer brown So it's 288 00:16:41,120 --> 00:16:45,520 Speaker 1: particularly great for soups, stews, and even proteins. Let me 289 00:16:45,520 --> 00:16:48,320 Speaker 1: give you a couple examples of things that I have 290 00:16:48,440 --> 00:16:53,360 Speaker 1: frozen flat in my freezer right now. Extra shredded rotisserie chicken. 291 00:16:53,920 --> 00:16:58,000 Speaker 1: That's an example of like a protein where I only 292 00:16:58,080 --> 00:17:01,600 Speaker 1: used half rotisserie chicken. I shred at rest, I froze it. 293 00:17:01,600 --> 00:17:03,640 Speaker 1: It's flat. All I have to do is toss it 294 00:17:03,760 --> 00:17:07,120 Speaker 1: into a stir fry or you know whatever that may be, 295 00:17:07,200 --> 00:17:10,360 Speaker 1: into a soup, and I've got an incidant protein. Amazing. 296 00:17:10,680 --> 00:17:13,480 Speaker 1: I have a Southwestern chili right now that I haven't 297 00:17:13,520 --> 00:17:16,239 Speaker 1: been using because it's been hot outside, but will be 298 00:17:16,359 --> 00:17:20,760 Speaker 1: great with fall just around the corner. And then this thing, 299 00:17:21,240 --> 00:17:25,359 Speaker 1: this idea if you're going to freeze anything, and maybe 300 00:17:25,359 --> 00:17:28,680 Speaker 1: you want to do a miniature version of that idea 301 00:17:28,760 --> 00:17:31,320 Speaker 1: of like a freezer day where you stock your freezers 302 00:17:31,320 --> 00:17:37,760 Speaker 1: some meals. I have an Instagram reel about this. It's 303 00:17:37,880 --> 00:17:40,480 Speaker 1: pinned at the top of my Instagram profile and it's 304 00:17:40,560 --> 00:17:44,680 Speaker 1: worth taking a look at. So I have done this 305 00:17:44,880 --> 00:17:47,160 Speaker 1: many many times in the past, and I'm always sad 306 00:17:47,200 --> 00:17:49,800 Speaker 1: when I run out. But what I like to do. 307 00:17:50,080 --> 00:17:52,960 Speaker 1: What I like to do is buy some raw chicken 308 00:17:53,000 --> 00:17:58,159 Speaker 1: breast and then a bunch of veggies and make or 309 00:17:58,240 --> 00:18:02,600 Speaker 1: purchase three separate marinades. So you're going to take twenty 310 00:18:02,600 --> 00:18:06,320 Speaker 1: minutes and you're going to cut up your chicken breasts 311 00:18:06,320 --> 00:18:09,280 Speaker 1: like dice it into like chunks, and then you're gonna 312 00:18:09,280 --> 00:18:11,400 Speaker 1: cut up your veggies. And when I say veggies, think 313 00:18:12,520 --> 00:18:16,760 Speaker 1: bell peppers onions. You could do like some zucchinians, some squash, 314 00:18:16,760 --> 00:18:21,120 Speaker 1: but I usually do bell peppers onions. You don't want 315 00:18:21,119 --> 00:18:23,280 Speaker 1: to do tomatoes? What else do I have in their 316 00:18:23,280 --> 00:18:27,000 Speaker 1: bell peppers onions? Don't want to do potatoes, but like, 317 00:18:27,400 --> 00:18:29,720 Speaker 1: squash and zucchini are great as well. Like, you just 318 00:18:29,720 --> 00:18:32,119 Speaker 1: want vegetables that are all going to cook at the 319 00:18:32,240 --> 00:18:35,560 Speaker 1: same rate, so nothing to like. You don't want to 320 00:18:35,560 --> 00:18:39,480 Speaker 1: do a butternut squash with an onion because the onion's 321 00:18:39,520 --> 00:18:42,439 Speaker 1: gonna get much faster than the butternut squash And then 322 00:18:42,480 --> 00:18:45,240 Speaker 1: you're gonna take some small freezer bags or large freezer bags, 323 00:18:45,280 --> 00:18:48,080 Speaker 1: depending on the size of your family, and add equal 324 00:18:48,119 --> 00:18:53,440 Speaker 1: amounts of chicken and veggies to each container, and then 325 00:18:53,520 --> 00:18:59,840 Speaker 1: top them with separate marinades. So think a tarioke marinade, 326 00:19:00,080 --> 00:19:04,320 Speaker 1: think an Italian marinade, think a balsamic vinegar marinade or 327 00:19:04,400 --> 00:19:07,840 Speaker 1: Mediterranean marinade. And what's going to happen is you're going 328 00:19:07,920 --> 00:19:10,520 Speaker 1: to mix them up and then press as much air 329 00:19:10,560 --> 00:19:13,199 Speaker 1: out as you can lie flat, and so what you 330 00:19:13,320 --> 00:19:18,760 Speaker 1: have in the freezer are these chicken and veggie pecks, 331 00:19:19,920 --> 00:19:23,080 Speaker 1: and the marinade is going to guide what type of 332 00:19:23,119 --> 00:19:27,000 Speaker 1: meal that turns into. For example, Oh, I just did this. 333 00:19:27,280 --> 00:19:29,960 Speaker 1: I have a cilantroal lime marinade. I did the chicken 334 00:19:30,000 --> 00:19:32,399 Speaker 1: and veggies. It was frozen in the freezer, and I 335 00:19:32,480 --> 00:19:35,040 Speaker 1: pulled it out. I stuck it in the fridge at 336 00:19:35,040 --> 00:19:37,239 Speaker 1: the beginning of the day, and so by the end 337 00:19:37,280 --> 00:19:39,080 Speaker 1: of the day everything was ready. I could put it 338 00:19:39,119 --> 00:19:42,159 Speaker 1: on a sheet pan and went into the oven. I 339 00:19:42,280 --> 00:19:44,840 Speaker 1: toasted some tortillas or warms some tortillas, and we had 340 00:19:44,920 --> 00:19:49,320 Speaker 1: chicken fajitas. Brilliant. Right, This same chicken and veggie pack 341 00:19:49,440 --> 00:19:52,879 Speaker 1: with the tarioki marinade becomes a stir fry and a 342 00:19:52,960 --> 00:19:59,679 Speaker 1: skillet served over soaba noodles or served over white rice brilliant. 343 00:20:00,760 --> 00:20:04,479 Speaker 1: Or you could take the same idea and turn it 344 00:20:04,560 --> 00:20:09,520 Speaker 1: into like a Mediterranean saute with a little bit of 345 00:20:09,640 --> 00:20:13,119 Speaker 1: farrow and some lemon, and you top it with some 346 00:20:13,280 --> 00:20:16,879 Speaker 1: feta and some satziki and you just use that chicken 347 00:20:16,960 --> 00:20:21,320 Speaker 1: and veggie basse. Not only is it so simple, but 348 00:20:21,440 --> 00:20:25,000 Speaker 1: it's also pretty balanced and pretty darn healthy. So that's 349 00:20:25,040 --> 00:20:27,919 Speaker 1: a great place to start if you want to stalk 350 00:20:28,040 --> 00:20:31,800 Speaker 1: your freezer with some quick dinners. And also when I 351 00:20:31,840 --> 00:20:34,080 Speaker 1: say quick dinners, you better believe and I'm hitting up 352 00:20:34,119 --> 00:20:37,560 Speaker 1: the frozen nile a Trader Joe's, like, there are certainly 353 00:20:38,200 --> 00:20:40,679 Speaker 1: some quick dinners in there that I Am not making 354 00:20:40,760 --> 00:20:44,679 Speaker 1: from scratch. So just have a designated spot in your 355 00:20:44,760 --> 00:20:46,800 Speaker 1: freezer for those, so that when it is a night 356 00:20:47,640 --> 00:20:50,520 Speaker 1: or a day where you have not thought of something 357 00:20:50,560 --> 00:20:53,360 Speaker 1: to cook, that is a lifeline. That is an insurance 358 00:20:53,440 --> 00:20:56,439 Speaker 1: policy that's going to prevent you from having to go 359 00:20:56,520 --> 00:20:59,679 Speaker 1: through the drive through. You can utilize your freezer in 360 00:20:59,720 --> 00:21:06,360 Speaker 1: that all right label everything. Yes, I know, even in 361 00:21:06,400 --> 00:21:09,520 Speaker 1: your freezer if you are someone who is listening to 362 00:21:09,520 --> 00:21:14,040 Speaker 1: this podcast and you have labels in your freezer, I 363 00:21:14,080 --> 00:21:17,720 Speaker 1: want to give you a virtual high five way to go. 364 00:21:18,119 --> 00:21:21,520 Speaker 1: I think that most people probably don't. Chances are you've 365 00:21:21,520 --> 00:21:25,320 Speaker 1: never even thought about this, But I'm convinced that this 366 00:21:25,400 --> 00:21:28,480 Speaker 1: is crucial to creating a system in your freezer that sticks. 367 00:21:28,920 --> 00:21:32,280 Speaker 1: It reminds you and others of where things belong in 368 00:21:32,320 --> 00:21:36,440 Speaker 1: the freezer. So if you clearly categorize, you'll know where 369 00:21:36,480 --> 00:21:38,840 Speaker 1: to find things and where to put them away, which 370 00:21:38,960 --> 00:21:43,439 Speaker 1: avoids your freezer of becoming like this bottomless pit and 371 00:21:43,480 --> 00:21:45,760 Speaker 1: then you have no idea how long things have been 372 00:21:45,800 --> 00:21:47,960 Speaker 1: in there, and you just keep adding until you can't 373 00:21:48,000 --> 00:21:51,240 Speaker 1: shut it, and then you're mad, and eventually you are 374 00:21:51,280 --> 00:21:52,679 Speaker 1: going to have to get rid of stuff and you 375 00:21:52,680 --> 00:21:54,760 Speaker 1: are going to feel like you've wasted food. We do 376 00:21:54,840 --> 00:21:58,560 Speaker 1: not want that. So label label the bins you buy, 377 00:21:58,960 --> 00:22:02,560 Speaker 1: label the doorshell, certainly label the food like if you're 378 00:22:02,600 --> 00:22:06,840 Speaker 1: making soup, stew, chili or something like that, label those 379 00:22:06,880 --> 00:22:08,440 Speaker 1: with the date so that you know that you've got 380 00:22:08,480 --> 00:22:11,960 Speaker 1: that three months to use them. Now, you can use 381 00:22:12,280 --> 00:22:15,320 Speaker 1: all sorts of things to label. Freezer tape. They make 382 00:22:15,400 --> 00:22:18,639 Speaker 1: specific tape for the freezer. I this is what I 383 00:22:18,680 --> 00:22:21,360 Speaker 1: used in culinary school and in the kitchens that I've 384 00:22:21,359 --> 00:22:24,080 Speaker 1: worked in. But it's awesome. That's a great especially for 385 00:22:24,160 --> 00:22:28,159 Speaker 1: labeling food. Freezer tape is awesome. I also just have 386 00:22:28,280 --> 00:22:32,000 Speaker 1: like this old retro labeler that really works quite well 387 00:22:32,040 --> 00:22:34,439 Speaker 1: in the freezer. You will want to make sure that 388 00:22:34,560 --> 00:22:37,240 Speaker 1: something's going to stick given the cold temperatures. But I 389 00:22:37,280 --> 00:22:40,080 Speaker 1: have labels in both of my freezers now and they 390 00:22:40,080 --> 00:22:46,320 Speaker 1: work great. You could also use like a sharpie and 391 00:22:46,359 --> 00:22:49,800 Speaker 1: then remove it with a magic eraser. I have done 392 00:22:49,800 --> 00:22:54,440 Speaker 1: that in the past, So just consider doing some labeling 393 00:22:54,440 --> 00:22:57,879 Speaker 1: in the freezer. If you're the person who said I 394 00:22:57,880 --> 00:23:00,360 Speaker 1: would never organize my freezer, you are definitely not going 395 00:23:00,400 --> 00:23:02,919 Speaker 1: to want a label. But give me this. Give me 396 00:23:03,080 --> 00:23:07,560 Speaker 1: thirty minutes on a Saturday, take it all out, categorize it, 397 00:23:08,240 --> 00:23:13,160 Speaker 1: find some bins that fit, put everything back in, give 398 00:23:13,200 --> 00:23:18,000 Speaker 1: it a label, and pat yourself on the back. A 399 00:23:18,119 --> 00:23:21,240 Speaker 1: tiny freezer can really be a lifesaver when it comes 400 00:23:21,280 --> 00:23:23,960 Speaker 1: to using it as a resource to plan and prepare 401 00:23:24,040 --> 00:23:28,520 Speaker 1: your meals. It should not be ignored when it comes 402 00:23:28,600 --> 00:23:31,960 Speaker 1: to emphasizing those organized spaces in your kitchen. It is 403 00:23:32,080 --> 00:23:35,280 Speaker 1: worthy of bins, It is a worthy of labeling, and 404 00:23:35,320 --> 00:23:39,200 Speaker 1: will be infinitely more useful to you once it's buttoned up. 405 00:23:39,920 --> 00:23:42,520 Speaker 1: So the last thing I want to leave you with 406 00:23:43,400 --> 00:23:48,679 Speaker 1: is two other things that you will always find in 407 00:23:48,720 --> 00:23:53,480 Speaker 1: my freezer other than ice cream, frozen garlic, ginger, and 408 00:23:53,600 --> 00:23:56,080 Speaker 1: now basil. If you are a member of Recipe Club, 409 00:23:56,320 --> 00:23:59,160 Speaker 1: you know that I just live and die it by 410 00:23:59,160 --> 00:24:03,000 Speaker 1: my frozen garlic. I understand the value of fresh garlic, 411 00:24:03,160 --> 00:24:06,159 Speaker 1: but I am in a chapter of life where I usually, 412 00:24:06,200 --> 00:24:07,960 Speaker 1: if I don't have a kid on my hip while 413 00:24:07,960 --> 00:24:10,720 Speaker 1: I am making dinner, someone is pulling on my leg 414 00:24:11,520 --> 00:24:14,480 Speaker 1: and I have not smashed a clove of garlic in 415 00:24:14,560 --> 00:24:19,560 Speaker 1: years because it's just too much. So these frozen garlic 416 00:24:19,560 --> 00:24:23,520 Speaker 1: cubes are amazing. They are so so great, I'm like 417 00:24:23,600 --> 00:24:26,000 Speaker 1: obsessed with them, so I always have them in my freezer. 418 00:24:26,280 --> 00:24:29,080 Speaker 1: They also make them for ginger they're not that expensive, 419 00:24:29,480 --> 00:24:32,679 Speaker 1: and I also buy the basil ones. An example of 420 00:24:32,680 --> 00:24:35,880 Speaker 1: the basil ones, like, if I am making a quick 421 00:24:35,920 --> 00:24:38,560 Speaker 1: pasta dinner for my family, I'll toss a couple of 422 00:24:38,560 --> 00:24:42,440 Speaker 1: the basil cubes in the Jardmere narrow sauce that I'm using, 423 00:24:43,000 --> 00:24:46,240 Speaker 1: or I will add it to a vinegrette. We just 424 00:24:46,280 --> 00:24:49,200 Speaker 1: made a vineagrette the other day with apple cider, vinegar, 425 00:24:49,359 --> 00:24:53,879 Speaker 1: olive oil, shallat a little thing, a little doll of mustard, 426 00:24:53,920 --> 00:24:56,000 Speaker 1: and then I added one of the basil cubes and 427 00:24:56,040 --> 00:24:58,920 Speaker 1: I made this for a corn salad. It was like 428 00:24:59,280 --> 00:25:02,040 Speaker 1: I am smacking my lips right now because it was 429 00:25:02,080 --> 00:25:06,119 Speaker 1: so delicious. So the brand I see most often is 430 00:25:06,240 --> 00:25:11,120 Speaker 1: Doret d O r ot and I that's the brand 431 00:25:11,119 --> 00:25:13,159 Speaker 1: I see at my Trader Joe's. That's the brand I 432 00:25:13,240 --> 00:25:15,960 Speaker 1: see at my local Kroger. I have seen that brand 433 00:25:16,160 --> 00:25:19,320 Speaker 1: at Albertson's, so keep an eye out for it. Such 434 00:25:19,320 --> 00:25:25,440 Speaker 1: a fantastic shortcut ingredient to having your freezer. Another one 435 00:25:25,640 --> 00:25:28,800 Speaker 1: that might seem a little ridiculous that I'm mentioning it 436 00:25:28,920 --> 00:25:32,359 Speaker 1: because it doesn't it seems so insignificant, but I use 437 00:25:32,440 --> 00:25:37,240 Speaker 1: it all the time. And that is frozen petite peas. 438 00:25:37,400 --> 00:25:42,199 Speaker 1: I'm convinced it's the best vegetable to be frozen. It 439 00:25:42,320 --> 00:25:45,280 Speaker 1: tastes the best. And I gotta be honest here. I 440 00:25:45,320 --> 00:25:50,200 Speaker 1: grew up with my Grandma Charlotte making these frozen petite peas. 441 00:25:50,200 --> 00:25:52,199 Speaker 1: She would put them like in a castrale dish with 442 00:25:52,240 --> 00:25:54,359 Speaker 1: a pad of butter and she'd pop them in the 443 00:25:54,400 --> 00:25:58,879 Speaker 1: microwave and add some salt, and like that's it was 444 00:25:59,040 --> 00:26:01,200 Speaker 1: always on the table with Sunday dinner when we get 445 00:26:01,240 --> 00:26:04,399 Speaker 1: together as a big extended family, and that is just 446 00:26:04,520 --> 00:26:07,560 Speaker 1: so comforting to me. I love it. But other things 447 00:26:07,560 --> 00:26:10,240 Speaker 1: I use frozen peas for I will stir them into 448 00:26:10,240 --> 00:26:13,080 Speaker 1: my kid's box mac and cheese. I will do them 449 00:26:13,119 --> 00:26:15,760 Speaker 1: as a standalone side dish with dinner like I just described, 450 00:26:16,000 --> 00:26:19,320 Speaker 1: like pot roast peas and mashed potatoes. Sign me up, 451 00:26:19,359 --> 00:26:22,600 Speaker 1: own rolls. That's a good Sunday dinner right there. I 452 00:26:22,640 --> 00:26:25,640 Speaker 1: will add them to soups, whether it's a homemade chicken 453 00:26:25,640 --> 00:26:30,560 Speaker 1: noodle soup or my lemon soup with Israeli couscoose. They 454 00:26:30,600 --> 00:26:33,600 Speaker 1: are just great like that. They're also awesome to throw 455 00:26:33,640 --> 00:26:37,360 Speaker 1: on my kids lunch boxes. Now, not my older alway's 456 00:26:37,400 --> 00:26:40,080 Speaker 1: not going to go for it, but my girls. They're sweets. 457 00:26:40,200 --> 00:26:43,280 Speaker 1: They're delicious, so you can put them in frozen and 458 00:26:43,320 --> 00:26:47,840 Speaker 1: then they stay cold and they love those frozen peas 459 00:26:48,000 --> 00:26:52,239 Speaker 1: in their lunch boxes. Anyways, I think everyone should have 460 00:26:52,840 --> 00:26:56,720 Speaker 1: frozen petite peas in their freezer. And I want you 461 00:26:56,760 --> 00:26:59,119 Speaker 1: to get the petite ones. They are the tiny ones 462 00:26:59,320 --> 00:27:03,200 Speaker 1: because they take taste better. Another I wasn't even gonna 463 00:27:03,200 --> 00:27:05,600 Speaker 1: mention this, but I'll mention it. I also keep frozen 464 00:27:05,640 --> 00:27:09,360 Speaker 1: spinach in my freezer because I have a spinach artichoke 465 00:27:09,400 --> 00:27:13,000 Speaker 1: cantry pasta that I make a lot. I love making 466 00:27:13,080 --> 00:27:15,879 Speaker 1: a spinach artichoke dip, and I just feel like, like 467 00:27:15,920 --> 00:27:19,040 Speaker 1: if I'm doing lasagna or something like that, a baked 468 00:27:19,040 --> 00:27:22,720 Speaker 1: pasta dish, I can use the frozen spinach. But those 469 00:27:22,760 --> 00:27:24,280 Speaker 1: are a couple of things I like to keep in 470 00:27:24,320 --> 00:27:29,920 Speaker 1: my freezer. Give them a shot, Give them a shot. 471 00:27:30,080 --> 00:27:34,080 Speaker 1: Give this idea of prioritizing your freezer. Just a little 472 00:27:34,080 --> 00:27:36,240 Speaker 1: bit of love, all right, you guys. That's our podcast 473 00:27:36,280 --> 00:27:38,439 Speaker 1: this week. It means the world to me when you 474 00:27:38,520 --> 00:27:41,800 Speaker 1: rate and leave you the podcast. You guys made my 475 00:27:42,240 --> 00:27:45,920 Speaker 1: day when we surpassed one hundred five star reviews. Thank you, 476 00:27:46,000 --> 00:27:47,920 Speaker 1: thank you, thank you. If you are someone who took 477 00:27:47,920 --> 00:27:51,000 Speaker 1: the time to leave a review, I wish I could 478 00:27:51,040 --> 00:27:54,359 Speaker 1: give you a big hug, like I'm so grateful. Remember that. 479 00:27:54,359 --> 00:27:56,480 Speaker 1: We'd love to have you in Recipe Club. It's a 480 00:27:56,520 --> 00:28:00,879 Speaker 1: fantastic recipe membership where you get just enough newance but 481 00:28:01,000 --> 00:28:03,960 Speaker 1: not too much when it comes to overwhelm. Really help 482 00:28:04,000 --> 00:28:06,760 Speaker 1: with dinner time decision fatigue. And if you are looking 483 00:28:06,920 --> 00:28:12,640 Speaker 1: to overhaul your kitchen with organization and outfitting, check out 484 00:28:12,680 --> 00:28:16,040 Speaker 1: my Family me I'L Makeover course. It is fantastic for that. 485 00:28:16,240 --> 00:28:18,040 Speaker 1: All right, I have a wonderful week and we will 486 00:28:18,160 --> 00:28:19,200 Speaker 1: chat next week.