You know how I like to cook... I like to make traditional family-friendly meals, usually without a recipe, and pack them with veggies as much as possible.



If at all possible, I like to double or triple the recipe and freeze the meals as well because (say it with me now) Being Chic is Being Prepared!



Today's video is a collaboration with the family from Easy Freezer Meals. If you want to see a professional's take on freezer meals, check out Eric and his family's videos. They live in Panama and run a freezer meal business. They have freezer meals for every occasion! Be sure to visit their channel and tell them I said, "hello".



OK, on to the turkey shepherd's pies.

I really just used what ingredients I had on hand and I urge you to do the same. If you don't have something that I am listing here, don't worry about it. Just substitute it for something else.

First, I sauteed 6 chopped carrots and two chopped onions in some olive oil.

I sprinkled the veggies with salt, pepper, ground turmeric, cumin seed, celery salt (I did not measure, but roughly 1/2 Tbs of each... also you don't have to use these spices... use what you have on hand and/or like. Salt and pepper to taste).

Add two cups chopped mushrooms and sauté.

Set vegetables aside.

Cook 5 1/2 lbs ground turkey (this is about four of those packs from Costco). Once it is browned, drain, and reintroduce the vegetable to the pot. Add 1 lb power greens (or spinach or kale... whatever you like).

Divide meat and vegetable mixture between three pans.

Layer shredded Monterey Jack cheese on top of meat.

Add mashed potatoes on top of that (I used roughly 9 medium to large potatoes)

If eating right away, put in 375 degree F oven for 30 minutes.

If freezing, cover properly and label your dish. You can bake this directly from frozen if you like at 350 degrees F for about two hours. Or, you can thaw in the refrigerator the night before and cook at 375 degrees F for around 40 minutes.

That's it! My message with these videos is that you don't need to overcomplicate things... Have fun experimenting in the kitchen and finding out what your family loves. If you have young children who are adverse to eating vegetables, pack your meals with them.

If you are not able to use casserole dishes for your freezer, these disposable foil casserole dishes (30 pack) from Amazon are helpful.

I hope you enjoyed today's video. Have a lovely weekend and I'll see you on Monday!


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Today, I'm sharing a crowd-pleasing, highly tasty dish: the taco casserole. I initially saw this recipe on Mickey from My Bashful Life's channel. I altered the recipe a bit to suit my family's taste.



My children and husband love this casserole. It's like a deconstructed nacho or taco dish. The addition of olive and fresh tomatoes on top make it really lovely. Here is the printable recipe for you:




I hope you enjoy today's video.

Thank you for joining me today and I hope you have a lovely weekend. I'll see you on Monday for a decorate with me video.


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You know my motto, being chic is being prepared. I have a large catalogue of freezer meals I have shared with you in the past and today, I'm making three comfort food casseroles featuring lots of chicken and vegetables for fall.



I shot this video before having the baby and am just now getting around to posting it. These meals have really come in handy!



My philosophy with freezer cooking is to use what you have and not worry about following a recipe too rigidly. There is freedom in opening your pantry and deciding what you'd like to use. For these freezer meals, I had nearly 5lbs of organic chicken breast, a 2 lb bag of spinach, 2 large onions, a giant zucchini from our garden, and a lot of brown rice.



With this combination, I make three different creamy chicken casseroles that freeze well and taste even better. I essentially make three variations on the same casserole to give you options depending on what you have in your pantry. If you make these, you can feel free to make all of the same kind, or do all three that I make for variety.



I have included the printable recipes below, but first let's talk about the chicken/ vegetable base. I sautéed the chopped onion in extra virgin olive oil and added 3 large spoonfuls of minced garlic. Then I added the chopped spinach and zucchini. You can use whatever vegetables you have on hand. To this, I added my nearly 5 lbs of shredded chicken that I cooked in the Instant Pot. This provides a very large base to make your three casseroles from. I used roughly 1/3 of the chicken mixture for each casserole.



Feel free to get creative. Use whatever vegetables you like. Top these casseroles with whatever you fancy. I used toasted breadcrumbs and parmesan cheese, but you could do any type of shredded cheese.

Here I am listing the printable recipes for your convenience. Feel free to share these on Pinterest, or with your friends who could use some freezer meal inspiration!







I hope you enjoy the recipes featured in today's video.

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Check out my interview on Dina Cataldo's Soul Roadmap podcast. We discuss all things Madame Chic and life after Paris.

Thank you to everyone who continues to take and comment on my eCourses, Create Your Own Ten-Item Wardrobe, and Chic Financial Principles for Debt-Free Living. I really enjoy connecting with you over these courses.

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On last week's Natural Home with Jennifer video, Marielle writes, "Hi Jennifer, Thank you for using non-toxic products to clean your oven. A very easy way to clean the oven racks is to put one or two large towels on the bottom of your bathtub and put the oven racks on the towels to avoid scratching your bathtub. Cover the oven racks with very hot water and add 1/2 cup of dish soap or 3/4 cup of laundry detergent. Let everything soak overnight. Then, simply wipe the oven racks clean. The dirt, grease and grime will come right off without any scrubbing. If you want the exact method, you can Google it up and you will find it right away. Since discovering this method several years ago, that’s the way I clean my oven racks and it saves me a lot of time and energy."


What a great tip. Thank you, Marielle!

I hope you enjoyed today's freezer cooking video. I'll see you on Thursday for a reader Q&A...



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Today, I'm sharing some old favorites and new recipes in an all new freezer meal video: beef chili, bolognese sauce, chicken pot pie filling, beef stew, and zucchini lasagna.

We had completely run out of our freezer meals so it was time I re-stocked the freezer. I love freezer cooking because you can accomplish a lot of work in a little bit of time (You know how I like to be efficient!) :) . On the days when I am too busy or too tired to cook, I simply pull out a freezer meal and am able to feed my family a healthful meal for a wonderful price.



I have made the beef chili and bolognese sauce for you many times before, but for reference sake, am featuring the recipes here as well.

I start by browning 6lbs of ground beef with 2 large chopped onions and 4 stalks of chopped celery. Once the meat is browned, I drain it and then add 1 lb of chopped spinach. Cook until the spinach is wilted. Season with salt and pepper.

I use this ground beef base for 5 of the freezer meals: 1 beef chili, 2 bologneses, and 2 zucchini lasagnas. I even had a little left over, which I simply stored in a freezer bag for future use.

Before we begin, these are the freezer cooking supplies that I reference in the recipes below (due to the redesign of my site, links are not currently showing up in different colors, so simply click on the word to be taken to the link): gallon ziploc freezer bags, aluminum 9x13 freezer pans (you can use regular casserole dishes too, but I use disposable pans when making a lot of meals), Instant Pot (6 qt), and slow cooker.

Beef Chili Freezer Meal

In a ziploc bag, combine 1 to 1 1/2 lbs of the cooked ground beef mixture, chopped onion, chopped bell pepper, and chopped celery. Add one can of white cannellini beans, one can of red kidney beans, one can of tomato sauce, and one can of stewed tomatoes, along with salt and pepper. Seal and label the bag and store in the freezer. When you are ready to eat the chili, pull it out the night before to thaw in the refrigerator. Cook the next day in a large stock pot, or in the slow cooker for 8 hours on low. You can also cook this in the Instant Pot on high pressure for 22 minutes.

Bolognese (makes 2 freezer meals)
Place 1 to 1 1/2 lbs of the ground beef mixture in each ziploc bag. Add your favorite jar of marinara sauce, or make your own. Add any additional vegetables you like. Seal and label the bag. Freeze. To eat, thaw the night before in the refrigerator. You can cook in a large stock pot, for 8 hours on low in the slow cooker, or 20 minutes in the Instant Pot. Serve over cooked spaghetti.

Zucchini Lasagna (makes 2)
Take one large zucchini, or 3 smaller zucchinis, and slice them into thick, steak-like pieces. (Our zucchini was a giant! We picked it from our garden.) Mix 1 1/2 lbs of the ground beef mixture with your favorite marinara sauce. Spray the bottom of each casserole pan or aluminum freezer pan with cooking spray. Ladle a small amount of the beef marinara sauce on the bottom of the pan. Place a layer of your zucchini "steaks" on top of the sauce. Top with mozzarella cheese and parmesan cheese. Repeat the layers as you have room. Cover your casserole dish with foil, label and freeze. When you are ready to eat, thaw the night before in the refrigerator. Cook in a preheated oven at 350 degrees F for one hour, or until your lasagna is nice and bubbly. Please note, there are many variations you can utilize with this recipe. You can fry the zucchini (soak them in an egg/milk mixture, dredge in breadcrumbs, and fry in oil). You can use ricotta cheese in addition to the mozzarella (our children don't like ricotta cheese, so I omit it). You can add more vegetables and make this vegetarian by not using the ground beef. This is a wonderful dish for people trying to avoid carbs.

Beef Stew Freezer Meal
Place 1 lb of beef stew meat in a ziploc freezer bag. Add 3 to 4 cups of stew vegetables (mine include onions, carrots, celery, and red potatoes, but you can use whatever stew vegetables you like). Place 1 quart of beef stock or beef broth. Seal, label, and freeze your bag. When you are ready to eat, defrost in the refrigerator overnight. Cook on low in the slow cooker, or for 20 minutes on high pressure in the instant pot. You can add fresh herbs and more vegetables (such as spinach or kale) on cooking day. You can also top with dumplings, which I like to do in the slow cooker. Feel free to modify the recipe as you need to. I reheated this from frozen for lunch one day in the Instant Pot and it was a hit! Served with large pieces of hot, crusty French bread with butter, it was delicious!



Chicken Pot Pie Filling
Brown 1 lb chopped chicken in oil. Create a béchamel sauce by melting 1/2 cup of butter and mixing it with 1/2 cup of flour. Add 2 cups of chicken stock. (Traditionally, you add milk here, but I like the flavor of the stock for this recipe.) Stir until thickened. Season with salt and pepper. Cool. In a ziploc freezer bag, add the cooked chicken, stew vegetables (I use chopped onion, celery, carrot, and red potato- about 2 cups) and top with the béchamel sauce. Seal and massage the bag until the sauce coats all of the meat and vegetables. Freeze. Defrost in the refrigerator overnight and then cook in the slow cooker on low for 8 hours. You could also place the filling in a pie pan. Bake at 350 degrees for 1 hour. You can top this with your own pie crust (in that case, you can place the top of the crust on the pie and bake for the duration of the hour. Brush with an egg wash to keep golden brown. You could also top this with puff pastry. For this method, you will likely need to cook the filling first, then follow directions on the puff pastry package to see how long you cook the pastry on top of the pie (usually 20 minutes). You could also top this with biscuits, dumplings, or even cornbread.

I reheated the chicken pot pie filling in the oven, then added a puff pastry crust for the last 20-minutes and it was delicious!

I normally don't cook with a recipe for meals like these, I just use what I have on hand or what was for sale at the store. Don't worry if you don't have certain ingredients. Each of these recipes can be modified and are so easy to make.

I hope today's video inspires you to try freezer cooking for your family. It's so nice to know that you have dinner prepared.

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Myrna writes, "Jennifer, I just now found your piano recitals! It has taken me down memory lane! I’m in my late 60’s and I grew up on a little farm in Missouri back in the 50’s. We had very little money. However, my father's family had lots of musical talent amongst themselves and played “bluegrass” and fiddle tunes...very country. I showed musical talent at a very young age (5) and my mother was determined I take piano lessons! She saved egg and cream money so she could pay for my lessons. Of course, as I matured, I began to be exposed to classical music and I really didn’t care for it! I would begrudgingly practice them and actually enjoyed the challenges! However, after 14 years of lessons and two different teachers, I learned every song you’ve played and developed a real love for classical music! Even my parents enjoyed my pieces! As I watched you play, it was like a glimpse into my past! I still enjoy sitting down and playing. It’s therapy for bad moods or sadness! I always get up and feel better after a practice session! Just wanted to share!"

Hi Myrna, I loved your comment. I'm thrilled that the mini-performances on my channel and the discussions about classical music have brought back such great memories for you. And I think it's wonderful that you still play. Thank you for writing to us!

I hope you enjoy today's video. I would love to know... do you make freezer meals? What are your favorite meals to make? Do you have any recipes to share with us? If you would like to share a recipe, I might be able to feature it in a future video on The Daily Connoisseur.

I'll see you tomorrow for a new Natural Home with Jennifer...

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Today I'm sharing three easy ground beef freezer casseroles with you. I like to buy organic meat in bulk and cook up the entire batch. Sometimes I'll make 3 of the same dish (last month I made three shepherd's pies), but today I am making three different casseroles, and they are all delicious and family friendly.





First, I cooked up a large batch of ground beef, around 4 1/2 lbs (this is the three-pack of organic ground beef I buy at Costco). I cooked the ground beef with chopped onion. Once the meat is cooked, I drain the fat. Then I add several cups of greens (spinach, swiss chard and kale). I also added shredded carrots and seasoned this with garlic salt. I then cook the mixture about 5 minutes longer to cook down the greens. Feel free to add whatever vegetables you have on hand to your meat base mixture. I also cooked around 8 cups of brown rice in my rice cooker.

Once you prep these two steps, you are ready to assemble your casseroles.

Here is the info regarding useful supplies for these freezer meals:
If you plan to freeze your meals, check out these aluminum foil casserole dishes. The rice cooker I use is by Hamilton Beach. I use it to cook up to 8 cups of rice. I go through a lot of panko bread crumbs. Here is a link to a 6-pack of panko bread crumbs on Amazon. I also go through a lot of diced green chiles in my cooking, here is a link to a 12-pack of mild chiles on Amazon.



Deconstructed Stuffed Pepper Casserole
1 1/2 lbs ground beef mixture (see above)
2 to 3 large bell peppers, chopped
1 28 oz can whole peeled tomatoes
2 to 3 cups cooked brown rice
1 cup shredded cheddar cheese
1/2 cup panko bread crumbs mixed with 1 Tbs olive oil

Mix your cooked beef mixture together with the bell peppers, tomatoes, and brown rice over medium heat. Cook until the peppers are less crunchy, around 5 to 7 minutes. Remove from the heat and add the cheese. Pour into a casserole dish. Top with the panko bread crumbs mixed with olive oil. If you are going to serve this tonight, cook at 350 degrees F for 8 to 10 minutes. If you are going to freeze this meal, cover and label your casserole dish or foil baking dish. When you are ready to serve it, you can either defrost it in your refrigerator overnight, and cook it at 350 degrees F for around 60 minutes, or if you are cooking this from frozen, you can cook at 350 degrees F for around 1 1/2 hours to 1 hour 40 minutes. Please note that all ovens are different and your cook times will vary.



Southwestern Rice Bake Casserole

1 1/2 lbs cooked ground beef mixture
2 to 3 cups cooked brown rice
1 4oz can mild diced green chiles
chopped olives
1 cup frozen corn
1 1/2 cups sour cream
1 cup shredded cheddar cheese

In a large bowl, mix the cooked beef mixture with the cooked brown rice, chiles, olives, corn, sour cream and cheese. Save some cheese to sprinkle on top. If you are eating this tonight, cook at 350 degrees F for 25 to 30 minutes. If you plan to freeze this, cover and label your casserole in your casserole pan or foil baking dish. If you plan to defrost the casserole before cooking, you will cook it at 350 degrees F for around one hour. If you plan to cook from frozen, you will cook at 350 degrees F for 1 1/2 to 1 hour and 40 minutes.



Broccoli Beef and Cheddar Casserole

1 1/2 lbs cooked ground beef mixture
2 cups cooked brown rice
one bag of frozen broccoli florets (or use fresh cooked broccoli) about 1 1/2 cups
1 cup frozen corn
1 can cream of broccoli soup
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup panko bread crumbs mixed with 2 Tbs melted butter or olive oil

Combine the beef, brown rice, broccoli, corn, broccoli soup, milk, and cheddar cheese. Stir to combine. Place in a casserole dish and top with the panko bread crumbs. If you are eating this tonight, cook at 350 degrees F for 25 to 30 minutes. If you plan to freeze this, cover and label your casserole in your casserole pan or foil baking dish. If you plan to defrost the casserole before cooking, you will cook it at 350 degrees F for around one hour. If you plan to cook from frozen, you will cook at 350 degrees F for 1 1/2 to 1 hour and 40 minutes.


I hope you enjoy today's video. For more inspiration for my past freezer meal blogposts, click here.

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On one of the course videos on the Debt-free living course, Sheena writes, "This was my favorite video yet. It really helps you see whats truly important. Consumerism has taken over and convinced us that we need, need, need in order to be happy. But happiness comes with the simple things in life. Great discussion!"

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Regarding Monday's interview with Melissa55, Blondegirl888 on Instagram writes, "Enjoyed your interview with Melissa. I have followed her for awhile. Glad to see someone younger and older agreeing that aging does not mean you stop being interested in beauty. To me aging happens on the outside; inside we still feel youthful. It is a privilege to grow older and I feel lucky 🍀 that other women my age still want to feel and look attractive. Thanks Jennifer and Melissa for this video."

Thank you for watching my interview with Melissa, Blondegirl. I love your attitude on aging, that it is a privilege to grow older.

I hope you enjoy today's video and feel inspired to create freezer meals in your own home. Remember, being chic is being prepared :) Have a wonderful weekend and I'll see you on Monday!



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I have another impromptu freezer cooking session for you today featuring ground turkey and ground beef, because we all know that being chic is being prepared!

To start the initial prep, I cooked 4lbs of ground turkey and 4lbs of ground beef. I cooked it in olive oil with sautéed onion and garlic. I added garlic powder, onion powder, salt and pepper for flavor. I added 4 handfuls of chopped spinach to the ground beef. (I would have added spinach to the turkey but I forgot to do so).



Please note that I am using similar ingredients in all of the recipes. They all use the same vegetables, for example. This is out of convenience. Spinach and mushrooms are not typically added to sloppy Joes, but I like to add vegetables where I can. You can omit them or substitute them for other vegetables that you have.



Turkey Sloppy Joe's Freezer Meal
(makes 2 meals)

Put the same amount in each gallon size freezer bag:

1 lb ground turkey mixture (cooked)
1/2 cup chopped bell pepper
3 handfuls of chopped spinach
1/2 cup chopped mushrooms
1/2 can of tomato sauce
1/2 cup of ketchup
1 Tbs brown sugar
1 Tbs Worcestershire sauce

Combine everything in a gallon-size labeled freezer bag. Freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight and cook in the slow cooker on low for 8 hours or high for 3 to 4 hours. If using the Instant Pot, cook on high pressure for 15 to 20 minutes. Serve with whole wheat hamburger buns and a vegetable side dish. Please note: if the sauce is too runny, just scoop the meat mixture with a slotted spoon, allowing excess liquid to drain before placing on the bun. My kids love this meal!



Ground Turkey Asian Lettuce Wrap Filling
(makes 1 freezer meal)

1 1/2 lbs ground turkey mixture (cooked)
1/2 bottle Teriyaki sauce (or oyster sauce)
3 handfulls chopped spinach
1/2 cup chopped bell pepper
1/2 cup chopped mushrooms
shredded cabbage and carrot mix (I like to use the pre-packaged asian salad bag for convenience)

Combine everything in a gallon size labeled freezer bag. Freeze for up to 3 months. When ready to cook, thaw in the refrigerator overnight and cook in the slow cooker on low for 8 hours or high for 3 to 4 hours. If using the Instant Pot, cook on high pressure for 15 to 20 minutes. When ready to serve, spoon meat mixture into lettuce cups (bib lettuce or romaine hearts work well). Garnish with water chestnut or sliced apple.



Stuffed Peppers
(makes 2 freezer meals)

*Please note, I only had four bell peppers in this video, but this makes enough filling for 8. I placed the excess filling in a foil pan and will use it to stuff peppers when I am ready to use it.

8 bell peppers
1 1/2 to 2 lbs ground beef
2 cups cooked brown rice
1 can tomato sauce
1 can stewed tomatoes
1 1/2 cups of shredded cheddar cheese
1 cup chopped mushrooms
2 cups chopped spinach
salt and pepper to taste

After washing the bell peppers, cut off their stalk and de-seed them. In a large bowl, combine the cooked ground beef mixture, 2 cups of cooked brown rice, 1 can tomato sauce, 1 can stewed tomatoes, about 1 1/2 cups of shredded cheddar cheese, 1 cup chopped mushrooms, 2 cups chopped spinach, salt and pepper to taste. Stuff the peppers with this mixture. Place in gallon size freezer bags and freeze for up to 3 months. You can either cook these in the slow cooker on low for 8 hours (be sure to spray the slow cooker with cooking spray and add a small amount of water to the bottom of the slow cooker) or bake them in the oven at 350 degrees Fahrenheit for one hour (times may vary). Before serving, sprinkle shredded cheddar cheese on top.



Beef Bolognese
(makes 2 freezer meals)

Use two gallon size freezer bags. In each bag place:

1 lb of cooked ground beef mixture
1 Tbs minced garlic
1 cup chopped mushrooms
1 jar favorite marinara sauce
2 cups chopped spinach

Combine everything in the freezer bag. Freeze for up to three months. When ready to cook, thaw overnight in the refrigerator and cook in slow cooker on low for 8 hours or high for 3 to 4 hours, or in the Instant Pot for 15 to 20 minutes on high pressure. Serve over cooked pasta or over spiralized zucchini. Top with parmesan cheese.

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Thank you for your enthusiastic response to Monday's Fitness Routine post. So many people have expressed interest in the rebounder that I will do another video about it.

If you are longing for more ten-item wardrobe inspiration, enroll in myeCourse on the ten-item wardrobe. With over an hour of never-before-seen video instruction, notes and quizzes, you will feel prepared to create your own ten-item wardrobe. For those of you who already do the ten-item wardrobe, this course will keep you on track and provide further inspiration. The course is self-paced and includes a lively comment section with other ten-item wardrobe enthusiasts. Enjoy!



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Comment of the Week
On my lasagna video, Heather N writes: Thank you so much! This was delicious. I made these and your 8 freezer meals this weekend and now feel more prepared for those days when there are multiple kid activities and no time to make a big dinner. You were my inspiration for the 10 item wardrobe years ago, and now the inspiration for freezer meals. I so appreciate seeing your beautiful authentic self in the intro too. Wishing you all the very very best.

Thank you, Heather! I'm so happy you have enjoyed the recipes! Thank you for your kind words.

I hope today's video gives you further inspiration to meal plan for your family. Have a wonderful weekend and I'll see you on Monday!



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