A PREGNANT mom shared easy freezer meals to prep as she gets ready for baby number nine.
One of the meal preps calls for 25lbs of hamburger, eggs and oats – but she said that the freezer–ready options should last a long time, and are perfect for busy families.
The freezer meals were shared on YouTube by mom Jamerrill Stewart, who has eight kids and is expecting her ninth.
For the first mega-meal, the mom said you'll need 25 pounds of hamburger, 25 eggs, 25 cups of oats, and a load of veggies.
She chopped up veggies – including carrots, bell peppers, squash, mushrooms, and more.
In a 30-quart mixing bowl, she then cracked the eggs on top of the ground beef, and added the oats.
She then seasoned it with pepper, italian seasoning, onion powder, thyme, parsley, salt and minced garlic – eyeballing the amounts.
Jamerril then mixed the ingredients together by hand, and added the veggies.
The mom then grabbed gallon-size zip storage bags, and dated them.
She shaped loaves by hand, and put them into the bags to stash in the freezer.
The mom said you can cook the meatloaves, then freeze them and just reheat them – or you can freeze them and cook them later in a slow cooker.
Revealing the loaves stashed in her freezer, the mom later said it made enough for ten loaves – which are around 2.5pounds each.
"I think I'm going to have a go at the tuna cakes," the mom said of her next meal prep recipe.
In a bowl, she combined 120 ounces of drained tuna from cans, 5 1/4 cups of oats, 24 eggs, a mix of veggies, basil, thyme, salt, and pepper.
She mixed the ingredients together, and then squished the tuna into patties that she laid on pans lined with parchment paper.
The mom chilled the pans, then later transferred the patties to bags and stored them in the freezer.
In another easy recipe, the mom showed she made Texas toast french toast – which she cut into sticks.
She said the french toast can also be stashed in the freezer for an easy breakfast option.
For her next recipe, the mom made protein bites.
"I made three different variations," Jammerrill said.
She revealed she made chocolate chip and raisin, cocoa and chocolate chip, and cranberry coconut bites.
The balls were scooped onto sheets, and flash-frozen before she stored them.
She next showed a pot of boiling eggs and cooked potatoes, as she said she was making batches of egg salad.
The mom then revealed that she made a 3.5times batch of cake batter to make chocolate cupcakes.
She combined canned pumpkin, eggs, cream, butter, flour, vanilla, and mixed the ingredients together.
Jamerrill then scooped the batter into muffin tins, and baked them in the oven.
She then combined heavy cream, cocoa powder, and sugar to whip up a frosting.
The mom then set out the cupcakes to cool, and frosted them.
"I did these the other week – had some for a snack, another day had some for breakfast…" she said.
The mom advised: "You can make them in a 9×13 pan."
After she laid the cupcakes out, she said: "We're gonna get these iced up," she said.
She iced the cupcakes, and wrapped up her last day of meal prep – with dozens of nights of meals ready for her big family.
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