Welcome to Becky’s bustling kitchen. The seasoned home cook is the proud owner of a one-acre homestead, and you know what that means.
She’s making most of her meals (and many other things) straight from scratch, and showing us how to do the same along the way.
She’s showing us how to make 26 freezer meals from scratch.
That may sound like a massive amount of work, but Becky has broken it all down into a quick, simplified, enjoyable process. And she does it in a single afternoon!
From meatballs and Moroccan patties to pasta and curry, and from pizza dough to marinated chicken, Becky’s kitchen is a place where raw ingredients are transformed into mouthwatering dishes.
So, let’s dive into the culinary world of Becky, where homegrown ingredients meet homemade goodness.
First on the menu: meatballs.
As any cook worth their salt knows, seasoning is key when it comes to making any meal worth having.
Becky makes her meatballs with seasoning salt, parmesan, and breadcrumbs.
As she kneads the mixture by hand, the hands-on essence of home cooking shines through. A helpful tip- if the consistency feels too moist, add more breadcrumbs.
Seamlessly transitioning, our host turns her attention to chicken.
She selects tender chicken breasts and sprinkles them with seasoning salt before popping them into the oven.
Meanwhile, she sets a pot of water to boil for pasta. Not stopping there, she readies some sausage for pizzas and quiche.
The video takes a delightful detour into the realm of Moroccan meatballs.
Becky introduces oats as a clever breadcrumb alternative, a handy tidbit for those with dietary restrictions or simply a lack of breadcrumbs on hand.
She weaves a tapestry of flavors by incorporating fresh herbs from her garden- mint, parsley, and basil.
She adds in zucchini, ginger, cumin, red pepper flakes, seasoned salt, coriander, garlic, and eggs, mingling them with the meat for a delectable aromatic fusion.
Now it’s time to savor some pasta, specifically tetrazzini.
Our host imparts a valuable tip for freezer meals: slightly undercook the pasta, as it will continue to cook during reheating.
She shares that she typically prepares the main dish for freezer storage, adding freshly harvested vegetables from her garden as side dishes when serving these convenient meals.
The spotlight shifts to a savory curry dish.
Our host skillfully caramelizes onions, toasting curry paste and a medley of spices—ginger, coriander, cumin, red pepper flakes, cinnamon, and nutmeg.
She then introduces coconut milk and peanut butter, which she reveals imparts a distinctive flavor to the curry.
Leaving the curry to simmer, she allows the flavors to intertwine harmoniously.
Ready for pizza?
With her cooking marathon in full swing, our host now unveils the secrets of pizza dough preparation.
She highlights the ease of freezing pizza dough and thawing it overnight before it’s needed.
Next on the menu is a mouthwatering chicken parmesan.
She skillfully seasons the chicken, sears it in a pan, and blankets it with a homemade sauce.
Becky suggests serving this dish over egg noodles or alongside vegetables like cauliflower, broccoli, or green beans.
Becky showcases various marinated chicken dishes and shares the scoop on options such as pesto ranch chicken, honey ginger chicken, and balsamic chicken.
Basically, the sky’s the limit for food fare when you’ve got an array of main dishes waiting in the freezer.
See how Becky prepares each meal in detail and her tips for bulk cooking in the video below!
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