Im a senior family of one and you just made a months worth of food for me. Only difference I would do is make 1/2 pancakes and 1/2 waffles so it feels like I'm not having the same thing for breakfast 😍
I never thought of keeping the pasta separate. Most of the time, I am cooking for one and my leftover soups containing pasta no longer look like soup the next day, but more like a pasta dish with sauce. You're a genius!
I grew up in Kentucky, where we put macaroni or spaghetti in our chili. My mom does this same trick of cooking and storing the pasta separately. It really does work great. 🥣 😊
Those item are staples in my kitchen. Any kind of stock is in my freezer, used cooked bones, veg scrapes, I save in the freezer too. Put a a slow cooker 12 or more hours. Strain and put into whipped topping containers & freeze. I can make a weeks worth of with the things I keep in my stock available to use. Find the best price you can and stock up when you can. I don’t shop that often, keep a running list of what I have used, if it’s at a great I stock up. All our meals come from our pantry & freezers. 😊
Just a side note. Use the ends and skins/peels of the onion, celery, and carrots for the broth. That was you can save the *good* parts of the veggies for the soups. Also you can use the chicken fat in cooking, I grew up with Jewish family, and they call it shmaltz.
You could’ve used your onions added & just made a bigger pot of chicken soup and then set aside some of the soup for your pot pie. The next day just added cream if you like it a chicken creamy texture or just left it the clear broth and thickened it for your pie. That way it makes your cooking half done. Just a thought! 😊
If you drop out the ground turkey, add black beans and some additional sweet potatoes, you can do a black bean and sweet potato chili with more bulk to cover some of those extra meals that didn't stretch. If you started out with dry black beans, that gives you about half a bag that can roll into another meal.
You can use canned pumpkin in place of the butternut squash. I use one whole can in for 1 pound of pasta. No blending required, just mix the milk, cheese and canned pumpkin on the stove and season as needed. So good and so easy!
One thing I do for stock as well is save scraps in a ziplock bag in the freezer, I add them to any stock I'm making and it adds depth of flavor and can even be it's own broth when I don't have chicken. And stock freezes beautifully, I store them in smaller ziplocks and I reuse a glass milk bottle for thawed stock.
You can always save the chicken fat to cook with! I just got some organic pumpkin at my local grocery outlet for $1 a can so I’m planning on lots of pumpkin deliciousness and that soup will hit the spot! Thanks for all this great video!
I'm sure your kitchen smelled amazing all week! I have to say that I hate to peel sweet potatoes, so I just don't. Peeling them actually kept me from eating them. We don't even notice the skin after cooked. These all look delish!
I still think Mac and cheese could stand in as one meal with some roasted broccoli, or bulk up with salad and plenty of vegetables… then make some sour cream biscuits or cheddar cheese biscuits. Definitely kids of all ages will love this meal. My husband and I had a meal of Kraft Mac & Cheese, raw carrot sticks, oven baked fish sticks and baked beans( he loved his right out of the can), when we were married…one of his favorite meals. Lol. So that would give you an extra meal…also, if you made a big pan of corn bread could have served it with Chile and then make it into chicken and dressing for another meal. Just use less chicken in dishes.
Can also use the Schmaltz from The stock for your fat. I also chop washed celery tops and include in my soup. The butternut squash Mac n cheese looks sooooo yummy will have to make!!!!
I have some butternut squash in the freezer. I might make that macaroni and cheese Sunday with a salad. Sounds yummy. Another great budget friendly video Maria.
Maria, Thanks so much for sharing another great video! You are such a wonderful encouragement! Thank you! Much love from our family to yours from Australia xxx
Wonderful video as usual. I'm really looking forward to trying the butternut squash macaroni & cheese. Funny thing about macaroni & cheese for me is that growing up it was homemade, baked & always THE main dish on a meatless meal night. I never even heard of eating macaroni & cheese at a meal with a meat dish until long after I was grown & married. I can't stand the boxed stuff, but my kids loved it until they grew up. Now they'll eat the boxed stuff in a pinch, but much prefer the homemade.
Do you have more seasonal videos like this? I send your videos to my kids and would like to send them more options. Then they can shop your list and make the same recipes.
Thank you for sharing these amazing fall recipes. Love all your tips and substitutions. I never saw you add the cup of pumpkin when you made the pancakes but I see it in the recipe 😮
I have a small can of pumpkin puree in my pantry and you gave me a great idea. By the way my first name is also Maria new subscriber thank you and great videos! My question is if you don't have the money for either one of those blenders for the pumpkin soup is there something else you can do or is that step necessary?
Hi Maria! I’m so glad you’re here! If you don’t have a blender or food processor, I’d use 2 teaspoons of onion powder instead of the fresh onion so the soup is still smooth. Hope this helps!
The pumpkin soup sounds delicious but I’d want to serve it as a side because there’s not enough protein for me. Anyone have any ideas on what would go well with it?
When you speak in the description of the pancakes you never mention the pumpkin that seems to go in between the milk and the eggs. How much pumpkin? 1/2 or 1 cup? Thanks!
It looked like you only added 1 cup of pumpkin puree to your recipe, but you doubled the recipe, so just to clarify, does the regular recipe at 2 cups of Bisquick call for 1 cup of pumpkin puree, or is it only a 1/2 cup? Thank you.
Glad you’re back! The pot pie and pumpkin soup definitely! For the chicken soup I’d freeze it without the noodles and make them fresh once you re-heat the soup 😀
