**ШКОЛЬНАЯ МОРОЗИЛКА НА МЕСЯЦ: завтраки, перекусы и обеды — Transcript & Summary | SozAI**
Source: https://sozai.app/transcript/school-freezer-month-breakfasts-snacks-lunches/

Learn how to prepare and freeze a variety of convenient, homemade breakfasts, snacks, and lunches for a whole month, perfect for school kids and busy families.

## Key Takeaways

- Batch cooking and freezing homemade meals can save time and reduce daily meal planning stress.
- Using simple ingredients and easy recipes, you can prepare versatile breakfasts and snacks suitable for school kids.
- Proper freezing techniques, such as using silicone parchment and vacuum packing, help maintain food quality.
- Pre-cooked meals like meatballs and nuggets can be frozen and reheated conveniently without losing flavor or texture.
- Freezing small portions of batter or dough allows quick preparation of fresh breakfasts on busy mornings.

## What the video covers

- The video demonstrates how to prepare and freeze multiple easy-to-make meals and snacks for kids' school breakfasts, lunches, and after-class snacks.
- Recipes include a no-knead pizza pie with various toppings, versatile cottage cheese flatbreads, and meat-based flatbreads with cheese and seasonings.
- A special method for making flavorful, freezer-friendly nuggets using milk-soaked chicken fillet and garlic butter breadcrumbs is shared.
- The presenter shows how to freeze leftover crepe or pancake batter in thin portions for quick breakfasts.
- Lunch options include pre-cooked meatballs with vegetables and rice, which can be reheated easily by kids.
- Tips on freezing potatoes properly and preparing full meals with meatballs and vegetables are provided.
- The video emphasizes convenience by preparing large batches, freezing in portions, and using vacuum packing or silicone parchment for best results.
- Cooking and reheating instructions for each recipe are given, including oven, skillet, microwave, and air fryer methods.
- The presenter offers practical advice on storage, defrosting, and serving suggestions to keep meals tasty and fresh.
- The overall approach is designed to save time and reduce daily meal prep stress for families with school-age children.

## Chapters

1. 00:00 Introduction and Overview
2. 00:49 No-Knead Pizza Pie Preparation
3. 01:53 Freezing and Serving Pizza Pie
4. 02:49 Cottage Cheese Flatbreads Recipe
5. 03:47 Ground Meat Flatbreads Preparation
6. 04:34 Cooking and Freezing Meat Flatbreads
7. 05:23 Making and Freezing Nuggets
8. 06:18 Freezing Pancake Batter for Quick Breakfasts
9. 07:18 Preparing Vegetable and Meatball Lunch
10. 08:05 Cooking Meatballs with Zucchini

Answers

## Questions about this video

How can I make pizza pie without kneading dough?

Combine dry ingredients with milk gradually, add eggs and oil, and pour the liquid dough onto a baking sheet. Add toppings and bake at 170°C for about 30 minutes.

What is the secret to making freezer-friendly nuggets?

Soak chicken fillet pieces in milk for 30 minutes, then coat with homemade garlic butter breadcrumbs. Freeze cooked nuggets for best taste and texture.

How should I freeze and reheat the prepared meals?

Freeze meals in portions using silicone parchment or vacuum bags. Reheat by defrosting overnight or directly in an oven, skillet, microwave, or air fryer.

## Full Transcript — Download SRT & Markdown

00:02

Speaker A

Hello everyone. Let's fill up the freezer once so we don't have to think for a whole month about what to give the kids for school, what to feed them after classes, or what to make for breakfast. Today, I'll show you a large

00:14

Speaker A

batch of convenience foods that, by the way, are not just for students. I'll start with breakfasts and snacks to go.

00:20

Speaker A

These topics overlap. Almost every recipe can serve as both. The first one will be a pizza pie. You don't even need to knead the dough; it's all very simple. First, I combine the dry ingredients: 600 g of flour, a teaspoon

00:34

Speaker A

of salt, and a teaspoon of baking powder. Now, I gradually pour in a liter of milk in two or three additions and mix. If you pour it all at once, lumps might form. Then I beat in six medium eggs, 50 ml of vegetable oil,

00:49

Speaker A

and mix thoroughly. The dough should be quite liquid, but thicker than pancake batter. I pour half the dough onto a baking sheet lined with a Teflon mat.

00:59

Speaker A

And spread it out evenly. I put the toppings of my choice on top. For the first sheet, I use cheese and smoked meats. I have ham and homemade sausage here. You could use chicken fillet. I add pickles and tomatoes. Top with

01:18

Speaker A

cheese. I bake it on the middle rack of an oven preheated to 170 °C for about half an hour. Meanwhile, I'll prepare the second sheet. I pour in the remaining dough. I add cheese and smoked meats to this one as well. Bell

01:34

Speaker A

pepper, onion, more cheese, and I add tomato and basil seasoning. I bake it on the middle rack of the oven at 170 °C for 30 minutes. And here is the result. It smells delicious and looks appetizing. It comes off the mat easily.

01:53

Speaker A

Nothing burned on the bottom, and everything is baked through. After cooling, I cut each into six large pieces. It works for both breakfast and a school snack. I put them into bags and freeze them. It makes a soft,

02:07

Speaker A

hearty pie that freezes well. You can defrost them however you like: take them out of the freezer the night before, or in the morning using a skillet, oven, or microwave. The next recipe is very convenient due to its

02:19

Speaker A

versatility. You can make a lot of things with it. The base is cottage cheese. I'm demonstrating with 1 kg as an example. I add 200 g of finely grated cheese, three medium eggs, a teaspoon of salt, and a scant teaspoon

02:33

Speaker A

of baking soda. You can also make a sweet base. In that case, add sugar to taste. Roughly 100-150 g. But my base is not sweet. I add a teaspoon of dried garlic, then 150 g of flour, and mix it

02:49

Speaker A

well with my hands. I will form patties from this dough. For this, I prepare 10 sheets of silicone-coated parchment, which is a must. Regular parchment will stick and tear into pieces. I form the patty right on the parchment. Then I

03:04

Speaker A

layer these patties with plastic wrap and freeze them in a single bag. This amount makes 10 pieces. Later, without defrosting, I cook them in an air fryer or oven right on the parchment, but you can also use a skillet. I remove the

03:18

Speaker A

parchment and cook over medium heat for about three minutes on each side. You can wrap any filling you like in them, for example, ham, arugula, tomatoes, or cucumbers. You can just fold them in half, or if you're taking them to go,

03:35

Speaker A

roll them up or make a wrap using a more suitable filling. For instance, iceberg lettuce, chicken fillet, and a bit of sauce, or just spread them with pâté. My children really love these flatbreads and eat them even without

03:47

Speaker A

any filling. Now for another flatbread, but a completely different one. The base is ground meat. There’s about a kilogram here. I add 150 g of cheese, a teaspoon of dried onion powder, half a teaspoon of salt, and mix it all up.

04:03

Speaker A

Then you will need a tortilla. I spread about 100 grams of the meat mixture evenly over it. You can freeze them like this, placing each one in a bag, and then cook them in the oven or in a

04:14

Speaker A

skillet. But I do it differently. I cook them right away and freeze them fully prepared. To do this, I place them in a dry skillet and cook under a lid over heat just below the minimum.

04:26

Speaker A

It will take 5-7 minutes. After they cool down, I freeze them in bags. I defrost them in any convenient way.

04:34

Speaker A

Then you can just fold them in half and take them with you or serve them for breakfast. They will be delicious that way, too. Or you can add your favorite filling, such as cucumbers or Korean-style carrots. But the most

04:45

Speaker A

frequent snack my children take to school is nuggets. Don't be in a hurry to skip ahead. I’m about to show you the secret to making them. I cut the fillet as usual for nuggets. Then I salt all the pieces and pour milk over

05:00

Speaker A

them. About 100-150 milliliters per kilogram of fillet. I mix it well and leave it for about 30 minutes.

05:06

Speaker A

Meanwhile, I’ll deal with the breadcrumbs. I have 150 g of regular homemade breadcrumbs here made from dried white bread. I melt 150 g of butter in a skillet. I’m using clarified butter, but you can use regular butter too. I pour the crumbs

05:23

Speaker A

in, add a teaspoon of dried garlic, a quarter teaspoon of salt, mix everything for just a minute or two, and turn off the heat. The breadcrumbs should remain crumbly. This breading is better for freezing, and it's tastier overall. Even nuggets cooked in the

05:40

Speaker A

oven won't be dry. You can freeze them raw, and then fry or bake them without defrosting. But to take them as a snack to school, it’s more convenient to freeze them already cooked. When I prepare a large batch, two or three

05:52

Speaker A

kilograms or more, I bake them in the oven. This time there’s only a little, so I’ll fry them. After cooling, I vacuum-pack them in portions of a few pieces and freeze them. In the evening, I move them from the freezer to the

06:04

Speaker A

fridge, and in the morning, they are ready to go. To make them easier to open, I make notches on the bag. Also, sometimes when I make crepes or pancakes, I keep some batter and freeze it in portions. But it’s important

06:18

Speaker A

that the portions are thin, so I use suitable molds. It’s convenient when you want something homemade for breakfast, a cup of tea or coffee, but are short on time. I place the frozen preps into a pan with a little oil and

06:30

Speaker A

fry them on both sides under a lid over medium-low heat. I don't make special dough for these; I just save a little whenever I bake. In case I want to quickly prepare a couple of fresh pancakes or crepes for breakfast. Now

06:44

Speaker A

I'll move on to lunches. I've put together some options that a child can easily reheat or finish cooking themselves. I'll start with a full main course. There's absolutely nothing to cook here. Just defrost and heat it through well. I finely chop 200 g of

07:01

Speaker A

celery, 200 g of carrots, and half a kilo of peppers. I add zucchini here. You can also add onion if you like. I sauté the celery and carrots together for about 10 minutes. Then I add a heaping tablespoon of tomato paste,

07:18

Speaker A

five or six cloves of garlic, stir, and after a couple of minutes, I add broth.

07:23

Speaker A

I have frozen concentrate. If you don't have broth, add 100 ml of water. Now the pepper, zucchini, and a teaspoon of salt go in. I stir for another 10 minutes and turn off the heat. Let it cool down. Next is brown rice. You can

07:40

Speaker A

use jasmine or a good parboiled long-grain rice. This is 400 g. I rinsed it well and am now boiling it with salt. It is very important not to overcook it. After boiling, I rinsed it with cold water. It’s fluffy and firm. I

07:56

Speaker A

add a couple of tablespoons of vegetable oil. I stir it and let it cool completely. Next, the minced meat.

08:05

Speaker A

This is half a kilo. To make it softer and more tender, I add zucchini. It weighs about 300-350 g. I peeled it and grated it on a fine grater. I squeeze out the excess liquid. I transfer the pulp to the meat and add a couple of

08:28

Speaker A

cloves of garlic. I salt it and mix well with my hands. I shape the meat into meatballs and fry them in oil over medium-high heat. I have liquid left over from the zucchini. I use that, but you could just use water. About 100

08:47

Speaker A

milliliters. I add a heaping teaspoon of tomato paste, a pinch of salt, and a teaspoon of Provencal herbs. I stir everything and pour it over the meatballs. I simmer until cooked through.

09:08

Speaker A

and vegetables. I cover them with lids and freeze them. You can defrost them any way you like: in the microwave, in a pan, or at room temperature. The rice will remain fluffy, the meatballs will be soft and juicy, and the vegetable

09:24

Speaker A

stew will be fragrant and delicious. I often see debates in the comments about freezing potatoes. Now I will show you how to freeze them properly to preserve their texture and flavor. I rarely freeze potatoes separately, except maybe for french fries. But you can

09:40

Speaker A

freeze them for side dishes too. I cut the peeled potatoes into thin wedges. It's better not to use large pieces for freezing. I cover them with water and let them soak for an hour. Then I rinse them. After that, I blanch them in

09:55

Speaker A

small batches in boiling salted water for about two minutes. I put them into cold water to stop the cooking process and add the next batch. I drain it in a sieve and dry it well with a towel. I

10:10

Speaker A

lay the dried potatoes out in a single row and freeze them. Then I bake them in the oven using my favorite recipe.

10:17

Speaker A

As I already said, usually I just don't . I don't freeze potatoes. At most for French fries, or before big holidays to save time preparing side dishes. But I prepare full meals more often, for example, with meatballs. I season the

10:32

Speaker A

ground beef with salt. I add some fenugreek, half a teaspoon of smoked paprika, a little ghee for juiciness, and mix well to distribute the butter.

10:44

Speaker A

I shape small meatballs. Now I season the prepared blanched potatoes with salt. I add my favorite spices. I use blue fenugreek. A little oil. And I mix it. I will pack portions into bags.

11:01

Speaker A

Potatoes, some bell pepper, and a couple of meatballs. I seal the bag and freeze it. The portion is designed for one person. It's very convenient to cook in an air fryer. 20-25 minutes and it's done. Or you can use the oven.

11:18

Speaker A

Here I am preparing a double portion. Put the frozen preps in a dish and into the oven for 35-40 minutes. The meatballs are cooked through but remain juicy. The potatoes are also completely ready. You absolutely cannot tell that

11:32

Speaker A

they were frozen. The pepper is also tasty and juicy. Now I will show a complete soup base. Here is a soup pack from three home-raised chickens. I pour in water and boil the broth, reducing it to a concentrate. About 1 liter or a

11:46

Speaker A

little more should be left. While it boils, I'll prepare the rest. Here are all the ingredients that will be needed . 2 kg of peeled potatoes, half a kilo of carrots, 600 g of cabbage, two tablespoons of tomato paste, and about

12:03

Speaker A

eight cloves of garlic. I cut the potatoes into small cubes and leave them to soak. Then I blanch them in batches in salted water for a minute, placing them into cold water. I thinly slice 600 g of cabbage. I sauté it in

12:25

Speaker A

oil until half-cooked, adding nothing else. I grated all the carrots coarsely and sauté them in a pan with some oil.

12:35

Speaker A

After 3 minutes, I add the tomato paste , pressed garlic, stir, and cook for another couple of minutes. After boiling the chicken set, I got a liter of concentrated broth and half a kilo of fillet, which I removed from the

12:49

Speaker A

bones. After all the components cool down, I assemble portions designed for two to three bowls of soup: 200 g of potatoes, 50 g of cabbage. After sautéing, its weight decreased slightly. 40 g of carrots, 50 g of fillet. I lay everything out and pack

13:10

Speaker A

it down. I pour in 100 ml of broth, cover with a lid, and send it to the freezer. You can also add sautéed beets here, or, for example, fried mushrooms instead of cabbage, and you'll have different soups. Cooking is

13:25

Speaker A

as simple as possible. I take the frozen brick out of the mold, transfer it to a pot, and add salt. I add a liter of boiling water. You could use cold water, but this will be a bit faster. I put it on the stove and after

13:41

Speaker A

it starts boiling, I cook it for 10 minutes. The result is a delicious soup . But what my kids love most is noodle soup with meatballs. You need store-bought noodles or vermicelli, but high-quality, made from durum wheat for

13:54

Speaker A

sure. In the containers, I place the fried carrot cubes and spread them along the bottom. Next, 80 grams of vermicelli each. Then, the frozen meatballs. It's better if they don't touch each other. I pour 170 ml of concentrated broth into each container.

14:14

Speaker A

I add salt. It’s best if the salt only gets on the broth and the noodles.

14:18

Speaker A

I cover them with lids and put them in the freezer. For cooking, you'll also need a liter of boiling water. After it comes to a boil, it needs to cook for 10 minutes. It is very simple and incredibly convenient. I recommend

14:29

Speaker A

mastering this type of meal prep. You can freeze much more than we usually think. The main thing is to prepare the food correctly so that it retains its taste and texture after thawing. These prepped meals are also convenient

14:41

Speaker A

because a child can quickly heat up or finish cooking many of them themselves. And then the freezer becomes a real store of homemade breakfasts, snacks, and lunches. Thank you for watching until the end. Give it a like if you

14:53

Speaker A

enjoyed the video. Subscribe to my channel. I have many more recipes that will surprise you. M.

Topics: freezer meals school lunch ideas batch cooking kids snacks homemade nuggets pizza pie recipe meal prep freezing tips easy breakfasts convenience food

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