 Hey everyone, welcome back to my kitchen and welcome back to another weekly meal prep I wanted to let you know that this video is sponsored by Misen which I will be sharing with you about that later on in the video So first of all, I am whipping up a batch of bread And I'm not actually going to show you the bread recipe because I've done that in a previous video a few weeks ago Which I can link below But I wanted to show you how I've been buying my yeast in bulk in these large packets And I wanted to show you how you store it for long-term storage So you just dump it into a airtight jar like this And I like using a mason jar because I can use my break bleeder Which I showed you on my maple syrup last week to kind of seal the lid and you could put it on the shelf But the best way to store this is in your freezer It just keeps the longest and then you can pull it out and use it for your different recipes And then pop it right back into the freezer. So I'm just whipping up this bread and it's so simple I know that there's a lot of you that have been trying this recipe out since I shared it last and have been loving it and I love making it and I pretty much just make it as we run out So we were in need of it and I wanted to let it rise on the counter while I was prepping everything else for this week So Monday, we are doing sour cream chicken enchiladas It is a freezer meal and I will do my best to Link the freezer meal videos associated with each meal I'm doing this week below in the description box, but along with those sour cream chicken enchiladas I'm also doing a Mexican coleslaw. I have never made this recipe before But oh my goodness, it was so delicious and I'm also using some of my homemade sour cream I'm still working on coming up with a tried-and-true recipe for this to share with you all This batch turned out a little bit on the runny side And I just want to get it to the point where it can be nice and thick and I've been making my dairy products with powdered milks and creams because it's something that I keep in my long-term food storage So it's just a way to cycle it out by making my dairy products from those things Which I'll share with you a little bit more about that later on in this video So this recipe was super simple to put together and you could really tweak it around To make it the way that you like it I used a taco seasoning pack because that's what the recipe called for but it reminded me that I really want to get a Taco seasoning made up and just put into a jar in my pantries for me to be able to just pull from instead of getting the packets or kind of doing it on the fly I also love this jar strainer. It works great for cans and regular mouth Jars and it just works good for beans and being able to rinse them and drain them So I'm cutting up some tomatoes and then the other thing I'm going to be making along with the enchiladas and this coleslaw is Some good Mexican rice and honestly, I have struggled with making great rice Probably my whole life and I finally feel like I'm landing on some good recipes This one was absolutely excellent. In fact, my daughters loved it so much this week that they asked for more So I'm definitely going to be making it again I'm making up some blackened corn to go into the coleslaw and it's really simple You can just put frozen corn into the pan and you don't want to add any oil or anything else to the pan So that those kernels will get nice and toasted on the other side You can see that I'm making up the rice and it was really really simple The recipe did call for some chicken stock I didn't have any on hand and I'm getting ready to can some for my canning shelves So I just went ahead and used water and we still loved it a lot You can blacken the corn to as dark as you like or as light as you like That's what I love about making your own things Like I said earlier, this video is sponsored by Misen and they sent me this amazing chef's knife And let me tell you as I've been testing this knife out over the last couple of weeks I have enjoyed cooking so much more It just easily glides through the foods that I'm chopping up and to be honest I have never had a knife of this quality So it's been so nice to have something that doesn't make cutting food up a struggle It's been the knife that I have been constantly reaching for especially through hours and hours of creating home canned goods I'll be sharing more about this knife later in the video But I wanted to let you know that you can check out the link in the description box to get a discount code Okay, so for Tuesday, I didn't need to do any prep I had all of that in the freezer and ready to go. We were doing drumsticks potato wedges and green beans Wednesday, it's baked spaghetti, which is a freezer meal garlic bread with the homemade bread I'm making and some Italian roasted asparagus. This looks so delicious. This is my favorite way to prepare asparagus You just cut off the ends and of course my my zen knife came in handy for that And you want to spread them out on the cookie sheet or a shallow roasting pan And then I lined mine with some parchment paper. I am going to I think invest in some silicone mats They just seem a lot more handy and a lot more sustainable Then using parchment paper, even though I do tend to use that a lot And then I just drizzled it with some olive oil I cut up some garlic and then pressed it and I used a little brush to kind of brush the garlic over a little More evenly I added some salt some Italian seasoning and then the star of the show a nice big block of Parmesan cheese with a peeler and then you just slide down The cheese and it will give you these nice big chunks of Parmesan At this point my bread had done its second rise and was ready to be thrown into the pans So I just went ahead and did that and then covered them up So they were ready to get in the oven as soon as possible Then to reheat the asparagus I will just be throwing it into my air fryer on the day that we eat it Thursday, I'm going to have my home canned chili. We recently canned chili with my family So that's so nice to have that on the shelf and then I also wanted to make up some honey Cornbread to go along with it and oh my goodness this recipe turned out amazing. First of all I used some powdered buttermilk. This is the first time I had ever done this and it worked so great I can't wait to try out buttermilk cookies with this buttermilk to see if it really holds up to that and actually Walmart Carries that powdered buttermilk so you can check that out there I popped my stick of butter into the oven as it was preheating Just to get it nice and softened up and then you want to mix up your dry Ingredients in one bowl and then all of your wet ingredients in the other bowl. I Recently made and canned some apple butter because I got a super great deal on some seconds apples From a local farmer, which you'll be seeing later in this video also and the apple butter is so Delicious smeared on top of this cornbread Friday we are going to be doing some lemon pepper chicken that I have in the freezer Some roasted carrots and stuffed mushrooms So I wanted to prep the carrots and mushrooms ahead of time I went ahead and peeled these up and Big huge carrots like this are so yummy I feel like they have so much more flavor than a lot of baby carrots And this is one of my favorite ways to eat carrots is to have them roasted And of course I do my little trick of putting them in a bag to get the oil covered all over them And I am using my Miesen chef's knife to cut up the carrots This knife is made from premium a us 10 steel and two times the carbon content of other Premium knives to keep the knife strong and sharp over time the unique slope bolster Encourages a proper pinch grip for the ultimate comfort and control bolsters placement creates better access to the full length of the Blade and it has a 15 degree angle for a noticeable sharper cutting face It's handcrafted down to the smallest detail it took them four years and 37 different prototypes until they knew they had found the perfect knife and I can definitely back that up It's just such an easy knife to use So go ahead and check out the link in the description box to find out more about how you can pick up this knife Once I drizzled the carrots with some olive oil and really mix the bag around I put it out on the sheet that I actually used for the asparagus just to save a little bit of parchment paper And I put the onions all over the carrots. Oh, this is so yummy You can just do salt and pepper and you're good or you can add garlic powder You can really do anything you want to next I'm moving on to the stuffed mushrooms And I'm doing a very simple stuff mushroom this week. I'm just doing some cream cheese I use this buttery steakhouse seasoning that makes anything good Oh, it's one of my favorites, especially on vegetables and I just blended it all together with my little hand mixer Just till it was like creamy and smooth enough to put in to the Mushrooms and at this point I definitely needed a coffee to get me through the rest of the day So I just popped out the stems from the mushrooms and I like to make stuffed mushrooms in pie plates I feel like it's just perfect with them all being round and they fit in so well You can kind of pack them together so that they hold each other up So then I went ahead and filled all of the mushrooms On the inside and you can go crazy with the flavor options inside of stuffed mushrooms But then I just topped it with some of the parmesan I had left over from the asparagus And I won't be baking this until the day that we're eating it So I just covered it with some press-and-seal and popped it in the refrigerator And you'll see that everyone in our house loves these carrots because I had some Little people wanting to eat them as snacks at this point My bread was ready to come out of the oven and I just put it on this little cooling rack And then I brushed the top with some butter and I did share this whenever I shared this bread recipe a few weeks ago But if you're out of butter you can always soak a paper towel and throw that on top And it will also make the crust nice and soft either way This is still our favorite bread recipe and I definitely want to learn how to make sourdough. So that's next on my list Okay, so Saturday, we're gonna be doing homemade freezer pizzas Caesar salad with homemade croutons So I'm going ahead and whipping up some easy pizza crust dough I'm kind of new to making homemade pizza So any tips you have for me especially on rolling out the crust I would love to hear in the comments But I just did this really simple pizza dough recipe. I'll leave it in the description box It is from an old cookbook and it just was super simple So it just has some oil some yeast and water and I did put a little bit of garlic powder in it I'm not sure if there was anything else I'm missing But then I just dumped it out on the table and kind of tried to knead it together Adding a little bit of flour as I went and then I got my pizza pans out. I love these I just got them from amazon, but they have the ventilation holes in the bottom So it gives you that nice crispy crust And then I did sprinkle the bottom of it with some cornmeal I love that on the bottom of my pizza crust Then I tried to make the crust without the rolling pin But ultimately I ended up pulling it out because it just seemed so much easier with the rolling pin All right So the little trick to making these freezer pizzas is I only baked them for about five minutes So kind of pre-baking them and then I put some red sauce on them and that was nice and chunky This is one of our favorite brands. It's from Aldi and it's a great price But on top of it I actually found it at a discount store for $1.50 a jar Which I thought was a really great price for nice thick marinara So I got a whole bunch of it and it's been kind of being used as pasta sauce and pizza sauce and everything And so I did one cheese pizza and then the other one I got some of my home canned ground sausage You know, this is cooked sausage. It's not raw. So that's definitely what you want for on top of pizza So I put that all over the other pizza And I got some of this shredded mozzarella cheese in this huge bag at a discount store Near me and I actually think I'm going to freeze some of it and put it in The freezer like using my vacuum packer. I also got some shredded cheddar cheese to do that with as well So maybe I'll share that in a video But I added a little bit of those mushroom stems from the stuffed mushrooms Now, let me know in the comments. What do you think? Do the pepperonis go under the cheese or do the pepperonis go on top of the cheese? I need to know I've done it both ways. I think I grew up with my mom putting the cheese on top of the pepperonis I don't know. Let me know what you think though And then I use the press and seal to just kind of wrap them up on the pans And I'm going to throw them into the freezer like this now I don't think I would do this if I was going to leave them in the freezer a long time But since it's only going to be a couple of days, I just decided to do it that way Next I went ahead and started into making my homemade croutons Now this was a loaf of bread that was from my last batch And it wasn't moldy or anything, but it was just really dry and stale So I thought hey, what a perfect thing to use to make homemade croutons So all you need to do is drizzle it with some olive oil And then you can add your seasonings after you spread it out on a cookie sheet I just did some garlic, some pink Himalayan salt, and a little bit of Italian seasoning And they turned out amazing. These were so good. My daughters wanted to just snack on them That's how yummy they ended up And as far as how crunchy they are that is completely up to you I put them in the oven at 375 Fahrenheit And I'm not sure how long they were in there. I think I did like 10 minutes And then checked them and we don't like ours super hard So I just went ahead and did them kind of a more medium crunchiness Okay, so I know I mentioned the dry milk earlier in this video and I have been successfully making amazing yogurt with dried non-fat milk And I've been able to find it very inexpensive where I live So I figured why not my daughters can't tell the difference I personally can't tell the difference in whether I use fresh milk or dry milk Also, while I was doing this, I was going to show you how to do this in an instapot Or a pressure cooker and my pressure cooker broke this morning We had the electricity flicker and I think it fried the heating element in this So I'm going to show you how to make it not in a pressure cooker Because I realized after a while how it wasn't heating up and so I had to transfer everything To my dutch oven, which is perfectly fine because more people probably Don't have these than people do have them. So we'll show you how to do it very simply without it So I just transferred all of the milk over to my pot And you need to have something that will tell you how hot your milk is as it's heating up Because that's very important whenever it comes to making yogurt I think you want it around 180 to 190 Degrees and then you're going to pull it off of the heat Now you don't have to do this next step. You can let it cool down by itself on the counter But I just like to speed up the process a little bit by setting The pot of milk into a sink of ice water and helping it to cool down And I'm going to write it in the description box But I think you need to have it cooled down to 110 degrees Before you pull it out now you're going to need either some yogurt from your last bag Or some from the store and it needs to have actual active cultures in it I just showed you on the ingredients in that one that it has active cultures in it So you want to take about I don't know maybe a half cup of the yogurt I take a little bit of the milk out of the pot just to kind of get it around that same temperature And mix the yogurt in and then you just want to dump it in with the rest of your milk Now this may seem really funny, but it's just the way that people have made yogurt for a long time Especially without any fancy equipment like an insta pot or a pressure cooker You just want to take your pot and wrap it in a bath towel. That's I know it sounds weird But you want to incubate your yogurt like this So you'll wrap it in a bath towel then put it in your oven while your oven is off I repeat your oven needs to be off just with the light on so that it stays a nice and warm in there But not too warm And after about six to 12 hours. Yes, the longer you leave it, it may get thicker for you It looks like this and oh it just makes perfect yogurt and I can make it any time I don't have to run to the store for milk Also, if you want to freeze your yogurt starter, it will keep in the freezer for three months So even if you don't have a little bit of yogurt from your last batch, you can keep some in the freezer Okay, now we're switching to some long-term food storage inspiration So like I mentioned earlier, I got some apples from a local farmer Who said they were apples from last year They were kind of on their last leg and he gave them to me at a great discounted price So of course I said I can make those into applesauce and actually this variety of Apples is a sauce apple. These are called summer Rambo apples And so all I did was wash them off really good And I do have a Victorian strainer, which I'll show you here in a minute So all I had to do was put them into some big pots skins and all you don't even have to core them I do try to cut some of the seeds out because I feel like that can clog up my strainer and then you just want to put a little water in the bottom of the pot and Have them completely cook steam You don't have to fill the whole the pot the whole way with water Just enough in the bottom that they don't scorch to the bottom of the pan And within a short amount of time on your stove on medium heat. They will cook up This is my Victorian strainer setup. I will leave a link for it below. This also makes tomato sauce So it's a great investment. It has there is other things you can make with it as well But I mainly will be using it for applesauce and tomato sauce and I did this as a kid I cranked that thing when my mom had one and made a lot of applesauce And it's really great because it takes out all of the seeds That's what you'll see coming out of the funnel on the other end is the skins and the seeds and all of the Stuff you don't want in your applesauce It does all the hard part for you and it just makes making applesauce So incredibly simple depending on what variety of apples you're using You may want to add sugar to it. This variety is pretty sweet. Just kind of taste it and decide if you want to add sugar This is also a point you can add other fruit so you can make different flavored applesauces Or you can even add cinnamon to it anything like that just make it your own And I got rolling with this and completely forgot to film the canning portion of this But if you go back and you watch how I canned carrots a few weeks ago, it's pretty much a very similar Process and I can leave the instructions below But you will want to water bath can these core in quartz This is for quartz for 20 minutes And you will have canned applesauce on your shelf that will last you at least 18 months And I'm making a ton of applesauce this year because my daughters Love it. Anyways, thank you guys so much for watching. I hope that this video inspired you Don't forget to subscribe if you're new Don't forget to leave me a comment that always helps me out give this video a like and I'll see you guys in next week's video