 This week I'm sharing three easy freezer meals that you can throw together in just a few minutes. This last week was fall break, so we ran away from the snow and went to a little bit warmer weather down in Moab. There we spent a lot of time together as a family. The only bad thing is is that when you come back, you have to come back to real life. So there's laundry and there's dinner. And I knew that we were going to be cutting it close. When we got home it would be close to dinner time. So I made a few freezer meals so I could be all ready for when we got home. If you guys are ready let's just jump into the recipes. So the first recipe I'm making is our beef and broccoli teriyaki. All right so we're going to start with one pound of very thinly sliced steak and I just cut it into little pieces. Then we have a few things that we need. So we need some cornstarch, some soy sauce, some ginger. I like to use the paste but it just makes your life so much easier that it's already done. Then we have some garlic, some crushed red pepper, some sesame seeds. Yes you will want this because it's so fun. Then you need a little bit of brown sugar, some sesame oil, some vegetable oil, and then a lot a lot of broccoli. Okay so first you're going to put your steak into a freezer meal bag. There we go. I love these little bendable cutting boards. They're my favorite. And you're going to take a fourth cup of cornstarch. Now I know that seems like a lot but trust me on this one. And we're just going to put it right into the freezer meal bag. All right then you're going to take that off. You want to make sure there's air in it. We're just going to shake it all up because we want the cornstarch to cover all of the steak. Then you're just going to take all the air out of this one, zip it up, and then just put it to the side. Okay so you're going to do a half cup of soy sauce. Then I have four tablespoons of brown sugar, about one teaspoon of garlic, minced garlic, and then about half a teaspoon of the ginger, one teaspoon of sesame seeds, a half teaspoon of sesame oil, and then one fourth teaspoon of red pepper flakes. Then you're just going to mix this all together. Okay and we're just going to pour this into a freezer meal bag too. Whoa. Okay these little stands are seeding me today. Okay we're going to zip this up except for a little bit. We're going to get all the air out of this. We don't want any air. All right so we have our last freezer meal bag. I know this uses a lot of bags but if you're going to freeze it this works the best way. So we're going to put our steak in the bottom, then we're going to put our sauce right on top, and then we're going to add about three to four cups of broccoli. I'm just going to fill it till it's to the top and I am breaking these pieces into smaller pieces because they're really, really big. You know what I'm saying. Once it's all done, I can fit a little bit more in there. I'm going to I'm going to fill it as full as I can. We're going to close it just until there's a little bit left. You want to squeeze all that air out. All right, beef and broccoli teriyaki done. All right it's time to cook the beef and broccoli teriyaki. Now I'm going to use my instant pot to cook the broccoli and then my stove top to cook the rest. So I'm going to hold on to the sauce and then just dump in the broccoli, just in the bottom of my instant pot. If you don't have an instant pot that way you can actually cook it in the microwave. You just want to steam the broccoli. So now I'm just going to add about a half cup of water and then put the lid on. Now if you have a little knob you would turn this to ceiling but because I don't have one I don't have to touch anything. Now the broccoli I'm only going to cook for zero minutes because we just want it cooked, we don't want it soggy. There we go, set it to zero and you can walk away. All right so I pulled out the steak. I put this actually into my fridge this morning so I think it's still pretty frozen but it's starting to thaw a little bit and then the sauce is pretty much thawed ready to go. So I'm going to pour just a little olive oil into a pan. We're going to heat it up to medium-high heat. All right I'm going to go ahead and add my steak. There we go and then cook it until it's pretty much all the way cooked through. All right it's looking good. I'm going to go ahead and add my sauce. This is all done and our broccoli just beat so let's pull that out. So it's been done for about three minutes. I usually like to do it right when it's done but we need to release the pressure here. Now while that's releasing I kind of cheated and I love Uncle Ben's ready rice so we cooked up some brown and wild rice and then lots of you have been asking of what else I have with it so I just made an Asian salad. It comes in a packet super simple and easy but I just like to have lots of vegetable options at dinner time. All right broccoli is all done nice and steamed. Let's put it together. So first we're going to start off with just a little bit of rice. Oh I made a big mess. Then I'm going to add my broccoli next. I like my broccoli on the side. Next your yummy beef. I like it on top of the rice. Then I like to have my salad on the side. My kids also love fruit when we have fruit with our meals so I always make sure I have some sort of fruit and you guys that's really kind of what we eat for our dinner. So we always have the main dish and then I always just throw in a few sides too. Okay and please our taste tester of the beef from broccoli. Nice. All right Sarah ready? You don't like it. The next recipe I'm making is tomato basil soup. This is one of my most favorites especially when you roast the tomatoes makes them taste so good. Okay so I have nine tomatoes here that I chopped up. I just want to show you I cut them in half and then I cut the half into fourths so each tomato is about into eighths or so. So we're just going to dump this onto our foil lined cookie sheet. Then we have one onion that we chopped up. You can do bigger chunks of onion if you want but we did little ones today. So we have about one teaspoon of garlic powder that we're just going to sprinkle around over everything and then just some salt and pepper to taste and we're just going to add about two tablespoons or so of our olive oil and just go ahead and spread it all out and we are ready to cook this. Okay we're going to do this for 400 degrees for about 20 minutes or so. Onions and tomatoes are all done cooking. Hey look and smell so good. So I'm going to carefully just scoop it into my blender because we want it nice and smooth. So I need a little bit of liquid in here in order for my blender to work. So we're going to add half cup of cream and then I'm also going to throw in about 14 leaves of fresh basil. Just throw that on top. Okay so this is a ninja so my lid snaps in, push power and we're going to go to soup. Then in a stock pot we're going to add one fourth cup of butter. We're just going to mix this around until the butter's pretty melted. Then we're just going to pour our soup on top of this. Now it's time to add this soup. Oh it smells so good. Then you're just going to combine the butter and the soup. Now you just want this until everything is heated through. You don't want to boil this just until it's nice and hot. Okay so you have a few options. You can eat it right now as it is or you can just freeze it just like this. So it has to cool a little bit before you put it in the freezer but this is so simple to pull out later and it's all ready to go. All right soup into the freezer bag and we're just going to zip it up, get all the air out. Now usually I'd write on it beforehand but we're going to serve this for dinner so I'm not going to. But what you do is just heat it back up either over a stove top or throw it in your instant pot but it on sauté either one. Super simple. You are all done. Tomato bisque. Pretty stiff, pretty frozen. Now we just need to thaw it and then serve it up. Because this has cream in it, because it's so thick I just put it in my stock pot. We're just putting it on warm. We're just heating it up, cooking it all the way through. All right tomato basil. Here we go Inslee. It's not my favorite. Not your favorite. You want to give it a rating? I'll give it like a two out of a five. You don't love tomatoes. And the last recipe I'm making is crack chicken chili. Now we've made crack chicken. We've turned it into chili and it's delicious. So first we're going to start with our cream cheese because you know you got to make it creamy. It's crack chicken. Then we're going to have some chili beans. I like to use the mild chili sauce. It just, yes, it helps the kids will eat it better. Then we have some diced green chilies, a can of corn. You can use frozen corn if you want to. Some ranch seasoning and some diced tomatoes. Then we have some cheddar cheese. This is for the end on top. Then we have some bacon crumbles and two cups of chicken broth. Then we have some chili powder, some onion powder, and some cumin, but I'm out of cumin right now. So just let's pretend. And then some chicken. Now this is like rotisserie chicken. You can also put some raw or frozen chicken in there too. That'll work. They'll work just the same. So we have about a cup and a half of chicken in here. It's toasty hot because we cooked it up from frozen. Then we have the can of corn that we drained, the chilies that we drained, the diced tomatoes did not drain those. And then also the beans. We didn't want to drain the beans either because it has the yummy chili sauce in it. Next is our ranch seasoning. We'll just dump right in. And then the bacon. Now beware when you do the bacon, you want to make sure if you want to pull this out because you don't want that in your soup. So this is half a cup of the bacon bits. Just going to kind of eyeball. You know that's how we roll. Then we're just going to add the two cups of chicken broth. Now I'm going to eyeball this. So we have one teaspoon of chili powder. And then if you have cumin, it's one teaspoon of cumin, and then one teaspoon of onion powder. Now you have some options. I'm going to add my cream cheese right now. You can also add it right before you cook it in a slow cooker or instant pot, but I sometimes free it. So we're just going to throw it in right now. We're all done here. So we're going to take this off very carefully, zip it up, and then get all that right. We are done with this one. Now I'll show you how to cook it. All right, with the cracked chicken, I just realized I need to film this. So I'm cheating and I put it open. And I'm actually going to throw it into a stock pot and just heat it up. So we just got one from a trip. So I'm going to let this sit here for a few minutes, let it on thought and cook. And yeah, it should be super quick. All right, I am the taste tester today, because everyone was tired. So lunch leftover is taste tester. I loved it for dinner. I love it now. If you love cracked chicken or anything to do with it, this soup, it's good. It's really good. I'm going to give it a five. Now if you want more easy freezer meals, I have some amazing ones just right up there. All right, I'll see you later. Bye.