✨FREEZER MEALS FOR THE WIN! ✨
If you’re anything like me and have a near panic attack when your family asks you “What’s for dinner?”, then you will love this video. I made 4 different recipes on Saturday to create meals for the week and freezer ready meals to grab when I’m not sure what to cook. Hope you enjoy the two fall recipes, Pumpkin Bread & Roasted Butternut Squash pasta with sage butter. Both scream fall and will have your house smelling amazing. Enjoy the recipes, and please let me know your favorite recipe in the comments below. Subscribe to my channel Call Me Kels so you do not miss out on future videos. Thanks for the for the continued love and support! -Kels
🍂SARA’S PUMPKIN BREAD (makes 2 loaves)
* Ingredients *
1 can of pumpkin
4 eggs
1 c. vegetable oil
2/3 c. water
3 c. white sugar
3 1/2 c. flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon and nutmeg
1/2 tsp cloves
1/4 tsp ginger
white chocolate chips (optional)
* Instructions * Preheat oven to 350 degrees F. Grease baking pans and mix all ingredients in mixer. Bake for 50-60 minutes.
🍂HAWAIIAN SLOPPY JOES
* Ingredients *
8-10 Hawaiian buns
2 lbs lean ground beef
1 med onion, chopped
4-6 cloves garlic, minced
* Hawaiian BBQ Sauce *
8 oz can crushed pineapple, not drained
1 c. ketchup
1/4 c. molasses
2 tbsp brown sugar & low sod soy sauce
1 tbsp cider vinegar, chilli powder, & salt
1/2 tsp of ground ginger, smoked paprika, & pepper
* Instructions *
Brown meat and onions in large skillet over med heat. Add garlic and cook for 30 seconds then drain fat. Add all hawaiian bbq sauce and stir to combine. Bring to simmer then reduce heat to low and cook uncovered for 15 minutes. Serve on buns and freeze any leftovers. 🤗
🍂CHICKEN CHIMICHANGAS
* Ingredients *
3-4 chicken breasts
Burrito flour shells (8-10)
jar of salsa
salt & pepper (to season)
2 tsp cumin
1 tsp oregano
shredded cheese
sour cream (to top)
* Instructions *
Preheat oven to 425 degrees F. Cook chicken breasts (can do this in instant pot, stove, and oven) then shred the chicken with hand mixer. Add to pan and cook on med heat with salsa, cumin, and oregano. Cook until most of the moisture has evaporated. Assemble chimichangas with chicken mixer and cheese. Place on pan seam side down and brush with vegetable oil. Cook for 5-8 minutes then flip and cook for another 5-8 minutes. You can eat this right away or freeze them. 🤗
🍂ROASTED BUTTERNUT SQUASH PASTA W/ SAGE BUTTER (FROM RUN FAST, EAT SLOW cookbook)
* Ingredients *
2 lb butternut squash, seeded and cut into 1/2” cubes
1 tbsp. olive oil
salt & pepper
12 oz penne pasta
Sage butter: 4 tbsp butter and 1/8 c. chopped sage
1/4 tsp ground cinnamon
1/4 c. grated Parmesan cheese
* Instructions *
Preheat oven to 400 degrees F. Place cubed squash on rimmed baking sheet and drizzle with olive oil, 1/2 tsp salt, 1/4 tsp pepper. Roast for 30-40 minutes, tossing every 15 minutes . Prepare pasta based on box instructions (reserve 1/2 c. cooked pasta water). To make sage butter, heat 4 tbsp of butter on med heat for 4-5 minutes until golden, remove from heat and add sage. Add squash, cinnamon, 1/2 tsp salt, and 1/4 tsp pepper to pan with butter. Slowly add pasta water and squish squash to make sauce. Add pasta and stir until combined. Serve and top with parmesan cheese. Enjoy!
✨LINKS✨
RIGHT HERE AT HOME: https://tinyurl.com/y42r646v
RUN FAST, EAT SLOW Cookbook: https://tinyurl.com/y48j3vql
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INSTAGRAM: https://www.instagram.com/kmschodo/
✨SONGS from today’s video:
Where you go by: Jessie Ritter
Coffee Cup by: Anthony Lazaro
#mealprep #cookwithme2020
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