 to my channel and welcome back to another monthly freezer meal prep video. I do these every two weeks mainly because I have a pretty small freezer and I can just kind of get in a good routine with about every two weeks but you could of course make enough of these things to last an entire month or make enough if you have a large family so as usual I have some new recipes I have some recipes that I've made before but I wanted to give you guys a quick little update on the ziploc bags I showed you in my last freezer meal prep video and they are these like silicone ziploc bags isn't sponsored by them or anything but you guys have been requesting that I find something that is reusable that we're not going through as much plastic I will say I am a person of moderation and for me as a mom there are days that I just want a disposable ziploc bag that I can throw away I don't have to worry about cleaning it or anything so there are things that I use for that I do get the idea of trying to not use as much plastic and all of that so I thought I would give these a try they're from Amazon and I have to report that they actually are pretty great the seal on them zips up really really well and I haven't had anything get freezer burn or anything like that so I will be sure to link these below again and I will be using them for some of my stuff today so today we've got a couple things on the list you're gonna notice over the next couple weeks with my cooking that I am getting into fall inspired recipes I'm gonna do a corn chowder which I'm so excited about and I feel like with soups you do want them to simmer a little bit so that's actually what we're gonna get started off with today is the corn chowder so I need to get all of my ingredients out and then we will get chatting about how we're gonna get this rolling I'm going to also use my Dutch oven which is basically well I'll show you but it's basically like a heavy cast iron pot and because of the weight of it and how it kind of keeps the heat inside it gives something kind of the taste that it's been cooking for a lot longer I like making my chili in that you can make like roasts even in that just to give it the taste and the feeling that it's been simmering all day long when maybe you've only been cooking it for a little while so let's get all the ingredients out well I've got some corn some bone broth she actually suggests using a vegetable broth because this is more of a vegan style recipe but this is what I have on hand got some almond milk there's supposed to be smoked paprika I don't have smoked paprika I've got regular paprika so that's what we're using today and some green onions and some sweet potato so this recipe actually can be done in the insta pot or the pressure cooker I have one I just don't feel like digging it out right now and I really like making soups in my Dutch oven so that's what we're gonna use but she's got options of how to make it on the stove top so that is what we're gonna go with but I love the fact that this is dairy free and it doesn't have like a ton of cheese in it which I think a lot of stuff like this normally does so this is a super healthy option for a corn chowder and I'm really excited to see how it tastes and let you guys know what I think at this point we have to let this sweet potato cook so it's totally tender but it smells so good in here the paprika and the olive oil and the garlic is making my kitchen smell amazing so I'm gonna cover this and let it simmer until those are soft and get started in on my next recipe the next thing we're gonna make up I have made before it's been a little while but this is a great alternative to nuggets just another finger food that kids really like and I like to have these on hand so basically I'm just making up some insanely easy meatballs and then I flash freeze them put them in a bag and then I can just pull out a few for lunch every time we need them so what I do is I just take beef and then sausage that's like this is actually already has salt and a lot of seasonings in it in fact a lot of times I think it's like a little too salty so I'm going to be mixing this and this together the only thing I'm going to be doing differently than normal I would normally just mix both pounds together because I'm actually going to save out about four ounces of the sausage for another recipe we'll be working on in a second so all you do is throw these in a bowl mix them up and then put them on a cookie sheet throw them in the oven at 350 I think for like 20 minutes just depends on how big you make your meatballs and then they're done put them in the freezer put them in a bag and you're good to go to eat a lot of keto friendly foods and we also eat a lot of gluten-free stuff so I'm actually going to be making a keto friendly granola I've never made it this way I've made quite a few of these different versions of it but I've never made it this way I'm really excited to try it out and it uses a like sugar-free syrup personally I prefer the chalk zero syrup I will try to link that below you can get it off amazon but it's a really great keto syrup this one would have sweeteners in it that wouldn't be the first pick if you're doing keto but it's what I have on hand so that's what we're working with today then these chocolate chips are lilies chocolate chips I've got pecans almonds this is just an unsweetened shredded coconut and almond flour so let's get everything mixed up in the oven just pulled those out and then I actually just turned this off it's been simmering for a little while and it the recipe calls for she actually puts this half of this into her blender but all I'm going to do is take my immersion blender through it and kind of blend some of it up and then add some of the almond milk and also I think a little bit of salt the corn chowder is kind of cooling down I need my Dutch oven for one of my next recipes so I dumped it in here to let it cool and then in here is some of the meatballs and I love these kind of bags for this type of thing and then I've got the granola out this is really really good to be honest I think I might make this again just because it's so simple it's very few ingredients and now I'm just gonna go ahead and sprinkle it's pretty cooled off I'm gonna go ahead and sprinkle some of the chocolate chips throughout it before I put it away I'm doing two soups today which I'm super excited about fall is the perfect time for soups and winners so you guys are gonna see more soups for sure so what I'm going to make now is a broccoli cheddar soup and it starts out by putting five slices of bacon into the bottom of your kettle or whatever you're using and I love cooking with bacon because you can add so much flavor throughout your recipe so basically I'm gonna fry these up in the bottom and then I'm gonna cut up my veggies that go in this soup and throw them in with the bacon dripping some blueberry scones these are going to be gluten-free blueberry scones I've never made scones before I've always wanted to and I think I'm gonna try this version for now and then in the next few weeks I think I may attempt doing a keto version but we do a lot of gluten-free stuff as well in our house so I'm going to show you the ingredients I have laid out and how I'm gonna make them all right so I've got my butter sugar this is a gluten-free flour that I've really like it's actually from Publix and it comes in the packages that are individual so there's six cups in here and each of them in an individual pack I can't quite talk and so each pack it has one cup in it and then I've got eggs and vanilla and the blueberries everything already here and I'm gonna be using my Bosch mixer somebody asked me where I got this because it is red I don't know if red is still available and maybe that's why they were asking but this was actually my mom's mixer she passed it on to me because she likes her kitchen aid better so I use this whenever I'm doing something like this so I have I don't know what is black on my hand anyways so I have the paddles on here because scones need butter to be cut into them so it's cold butter you put it in with the flour and it kind of gets cut up into small little chunks throughout the scone these scones are going to be round I need to get my round cookie cutter because that's what the recipe calls for and like everything else I'll be linking the recipe below just setting you guys up here in the cupboard for just a second so the next thing that we're going to make is actually kind of a mash up between a breakfast like egg bite and a biscuit they're calling them savory breakfast cookies I think is the recipe but it's pretty much like a biscuit that's loaded and it is keto and I'm really excited to try these out I think that they're gonna be super good and another like breakfast option that's a little out of the ordinary single recipe was just absolutely so good no flops today you guys know that I've had times where I've had some flops before but everything turned out really good and I think I was most impressed with the scones the recipe was really great the only thing is is I did have to add a good bit more flour than what the recipe called for but everything else was great they turned out wonderful I know they're gonna be really great with milk or coffee the soups were yummy I love putting soup into the freezer because it's one of those things you can pull out fall really fast get it heated up and you have a meal in a bowl so I definitely give everything an a okay for me I hope this video inspired you if you're new around here I'd love it if you subscribed joined my channel don't forget to give this video like leave me a comment below tell me which recipe looked the best to you today and I'll see you guys in my next video