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Cooking Series | Volume 18: 2 Recipes you can prep ahead of time

1,505 views · Published 18 October 2015 · 22:37 · Indexed 25 October 2026

Channel: GradysMom · 2015 · Howto & Style

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All of my Cooking Videos are now in a Playlist!
*I am in process of trying to decide whether or not to stop my cooking series or cut it down to 1 video a week. I have personal goals for myself and the cooking videos are not getting as many views as I need & want them to be getting. They also are extremely time consuming & typing up all the info is also time consuming. At this point I don't feel that all the time & energy is worth it.  I will touch on this more next week*
~Please subscribe!~ Cooking Series | Volume 18: Two recipes you can prep ahead for busy weeks. Sausage + Veggie Crock Pot Soup & Ham + Pineapple Fried Rice. I prepped these then bagged them and stuck them into my fridge. Then all I needed to do was throw one into the crock pot & one into a skillet.  I hope you enjoy :) 
SUGGESTED VIDEO | Volume 16: White Turkey Goulash in the Crock Pot: https://www.youtube.com/watch?v=msr0z8k1W6o
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RECIPE (1): Sausage + Veggie Soup in Crock Pot
--Prep all ingredients as long as you will cook them within 1-3 days, otherwise you can prep and make immediately--
1 lb Jimmy Dean Pork Sausage browned
1 cup carrots
2-3 celery stalks chopped
1 small yellow cooking onion
1 can white cannellini beans
1 can red kidney beans
1-32 oz carton Chicken Broth
1-20-24oz can Marinara Sauce
2 Bay leaves
optional 1/2 teas red pepper flakes
1 cup chopped mushrooms
parsley to taste
1 teas chopped garlic
seasoned salt or salt + pepper to taste
1 potato chopped added in the last hour *optional* this WILL thicken the soup more than you think!
Dump all into crock pot, stir well and cook for 6.5 hours on low. Stir halfway if possible. I added 1 chopped potato in the last hour (optional!) and don't forget to remove the bay leaves!

RECIPE (2): Ham + Pineapple Fried Rice
--Prep all ingredients as long as you will cook them within 1-3 days, otherwise you can prep and make immediately--
*Please note I like a LOT of filling so if you want more rice then add 1/2 of the baby corn, chestnuts etc or else it will be approx. a 50/50 ratio like mine*
4 cups of cooked white rice
1 can diced pineapple, drained
1 lb diced ham steak
1 small yellow cooking onion
1 can water chestnuts
1 can baby corn
4 eggs scrambled (I like mine eggy, so if you want less egg add 2-3)
(for the sauce)
1/2 cup soy (low sodium soy is fine)
1/3 sesame oil
1 teaspoon chili sauce
1 teaspoon sesame seeds
1 teaspoon ginger
1 teaspoon chopped garlic
Whisk all together well.

To prepare:
Add everything but rice, eggs, and sauce into a large skillet with some canola oil and saute until ham looks slightly brown on the edges. Add in the cooked rice. *I have had better luck adding in the cold rice rather then when I warm it up like in this video* Mix well and add in sauce. Lastly add in the scrambled eggs. You can also cook the scrambled eggs separately and add those in at the last minute cooked. It is your preference. 
I hope you enjoy!

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