Keto Family Meal Prep – Grilled Fathead Dough Pizzas , Crackers, Blueberry Muffins and More

Keto Family Meal Prep – Grilled Fathead Dough Pizzas , Crackers, Blueberry Muffins and More


[Music] hey yo hey Erica with time to shrink we are getting to meal prepping a little later in the week I would love to do it on Sunday or Monday but this week has just been kind of crazy so we are doing it midweek but you know you just got to roll with it sometimes I’ve got part of meal prep done earlier in the week because I needed to I had to make kids lunches and stuff like that I’ll pull them out and show you mainly in a meal prep tomorrow that I’m getting a little bit of a head start tonight so I just wanted to share it real quick I had my husband grill up marinated pork that I had already marinated it was in the freezer so it was a really really easy meal he grilled this up and we’ll have this to eat on tonight and the rest they’ve actually already eaten on it tonight so this will be leftovers and then I had him grill up some hot Italian sausage and I’m cutting up some of the hot Italian sausage and I am making an egg casserole this is just 12 eggs a little bit of heavy cream and I’m gonna just do some spices and put in some cheese I make one of these every week in some type of variation for my son to have for breakfast it’s what he likes he is a creature of habit it’s also very keto and something that I can very easily eat so we’re gonna do this gonna get this stuff thrown into the frigerator and then tomorrow we will do the rest of meal prep maybe in a casserole already I make kids lunches already I made chicken salad already that I think is gone already but I’m gonna bring y’all along for the next portion we are going to I’m waiting this around for some reason basically what we’re going to do for the rest of meal crap what we’re going to do today is freezer prep y’all we’re going to make some blueberry muffins that will go in the freezer that can go in cares lunches or she can have them for breakfast I didn’t have them for breakfast or snack and then we’re gonna make a bunch of fat head dough in various ways and freeze it you may hear lots of crazy noises behind me because we’ve got a bunch of middle school boys here and it may get loud but that’s okay we’re rolling with it alright let’s get started y’all this recipe is from all-day a dream about food she is probably my favorite website to find things from I have some of her cookbooks also Carolyn Ketchum I think it’s how you say her last name these are keto blueberry yogurt muffins what she uses in this is the to GERD yogurt and I don’t have any so and I also don’t have any Greek yogurt that’s not sugar so we are gonna go with sour cream y’all one of the things that I love about this recipe y’all if you make it in your blender so you just dump and then you pour it into your cupcake liners like it’s not gonna get any simpler than this first we’re going to our wet ingredients and then blend them and then add the dry and then we’ll be done it’s gonna take like 30 seconds this is where we would do the yogurt that we’re going in with sour cream eggs doing 3 eggs and go in with the sweetener this is just Lou canto monk fruit just the regular classic sweetener in with a little bit of vanilla y’all let this go first this is just some baking powder and salt almond flour all right let’s do the whole push the sides thing down again make sure we’re getting everything in there go this smells so good why does it smell so good there’s not that much in it right in here I’m gonna use this on my goal this is half a cup it was supposed to be blueberries this is mostly raspberries a few blueberries it’s what we had in the freezer she also said I think she says he used fresh but we’re going with frozen because that’s what we have we’re just gonna gently mix these up about 3/4 of the way full with each one y’all so this made 12 y’all so we’re going to just throw I swear I turn that on 325 obviously it has to heat up I swear I’ll hit I swear to God okay all right these will go in later because of the husband’s not ready we’re getting ready to make our fat head mozzarella dough and we’re making a ton of it so the best way that I have to do this is I’m measure not measure I weigh it out so if I’m supposed to have six ounces of part-skim and I’m like quadrupling in or whatever it’s just easier to measure it off when you’re making this dough if you measure it by the cup full you’re gonna end up with a different amount than you actually need so I totally totally say get the scale out for this one I do every time and it works out so much better when I use the scale you can totally do this in the microwave but I’m gonna do it on the stovetop because I’m making like five times the amount because we are doing this for the freezer y’all all right we’re gonna go ahead and get these in the oven I don’t know for how long I need to look that up 25 minutes hey Siri set timer for 25 minutes okay this is all melted y’all and I’m looking at the massive amounts and I don’t know that this is gonna fit in my food processor so I think I’m doing this by hand but the next step is to turn it off the heat and add your dry ingredients and mix them all together so we are going to try to make that happen I think maybe I should have doubled it and I doubled it again I’ve never made this much at one time this may be a little bit of work this may be more work than I was planning I was trying to be efficient I think it’s maybe gonna take me longer this is almond flour coconut flour baking powder and garlic seasoning so we’re just gonna try and mix this all up you’re supposed to get it well incorporated and then a dregs honor let’s see that wasn’t so bad y’all that literally took like two minutes the next part is out in the egg we’ll see if that goes as ass better as well as well we’ll see if that goes as well apparently I cannot speak the English today having our eggs I think I’m gonna do a couple lot of time and see what happens I don’t know y’all alright this is working out way better than I expected it to oh look how good this looks I am so happy with this thing all of it do well alright I’m gonna flip y’all around and show you how we’re gonna work with this next okay so you put your dough onto this parchment and I guess we should read the directions Erica this will take only a little kneading if after picking for about a minute your dough is still very sticky at a tablespoon or more of almond flour this is really not sticky though y’all it’s really nice like it’s a little wet but it’s not sticky so what we’re going to do is make individual personalized pizza that was some of this dough and then I’m gonna make some kind of like crackers out of some of it it’s my plan just kind of cutting it like their big skull basically okay and then we’re going to take each of these and just kind of make balls if your dough is too sticky to be just right pushing it out with your hands like this sometimes it’s stickier today it’s not but you can put it between two pieces of parchment like this and roll it out with a rolling pin this is probably the best way to do it it’s probably the quickest to you just put one sheet on top of the other then you get it to the size that you want it and then you’re going to put it on a baking sheet so each of these bowls makes to make a bowl put it on here and we’re just going to repeat this process y’all holes all over it because they do rise a little bit and you can get your pockets so just do that and then we are going to put them into the oven now we’re going to try to make like fat a dough crackers kind of y’all I’ve never made crackers out of Fathead dough but I’m thinking if we roll it out super super thin that was you’re going to make crackers and I thought that would be good for Caroline for lunches or for Jason with like buffalo dip or chicken salad or for me for that matter I thought it would be a good vessel to put yumminess in her mouth I’m just basically apparently I cannot draw in straight lines but I’m using a pizza cutter here and just kind of cutting strips or I should be cutting strips instead I’m like going all over the place but we’re gonna try and turn this into crackers onto a parchment lined baking sheet and bake them just like this and see what happens I don’t know but we shall see it seems like a good idea so basically I’m just I’ve cut these crackers and I’m just laying them over here onto a another parchment lined baking sheet and we are going to poke little holes in the middle of them and throw them in the oven and just see what happens y’all I’m hoping they’re gonna turn into nice little crackers I don’t know this is what the crackers are looking like going to the oven we’re gonna throw them in a 400-degree oven I have no idea how long I’m guessing maybe 10 minutes I don’t know we’ll see but this one it was supposed to take this was more like 13 minutes but it’s nice and crispy on this side and then we are going to show you how we throw it on the grill okay so when it comes out of the oven it looks like this one side is nice and done and the other side is kind of raw so what we’re gonna do is put stuff on the done side so we’re gonna make your pizza however you want to thank it we’re going to take this pan out to the grill and slide this onto the grill all right so we like to come out and get the grill heat it up first we just kind of slide the pizza on come on there we go and we’re ready to cook put the lid down and let it go all right so it’s been about three minutes these Fathead days hook up really fast if you’re doing a regular dough it would take a little bit longer these are slides on often there you go it holds really really well and then this is always looking like on the ends on the outside because we grilled it not nice and pretty really pretty grill marks and Jason is tired of waiting for pizza apparently there you go there’s your dinner delicious if y’all are liking this video I would love a thumbs up today’s meal prep is a little bit crazy a little bit different than my typical but we’re throwing it in on a day the kids had school off today they were not supposed to have we had school up for a hurricane and the hurricane really did a bunch of nothing here but they had the day off so I just put everybody to work and we had a lot of fun they helped me film they help me cook thank you forever it sounded like your graders yeah they’re a pain in the butt they better turn out like freaking amazing y’all the pizzas simple quick easy they’re gonna go in the freezer easy peasy these darn crackers these are taking me forever in the background making a lemon cake I’m super psyched about it Angie’s trying out that he doesn’t know how to use a can opener marker I feel like I’ve failed as a mother okay look watch I’m gonna start it you put this little guy on the bottom and you squeeze it no I knew that squeeze it and then turn it under though okay good I knew that so everything just got really chaotic at this point I had all the kids in the kitchen helping which is amazing I love when everybody is there helping but it just got really crazy Carolyn’s in the back making a lemon cake I’m making a blue cheese coleslaw it’s just my regular coleslaw mayonnaise apple cider vinegar a little bit of sweetener seasoning and invent some bleach yo I got busy doing other stuff having fun with the kids the stupid crackers I’d burn the crud out of the stupid crackers here I’m just packaging up my coleslaw I have not made a blue cheese coleslaw in a while and this was so so tasty and then I’m gonna go on and make my buffalo dip buffalo dip is a staple around our house we make it all the time it’s just two cans of chicken and one stick of cream cheese half a cup of sour cream half a cup of hot sauce and then I put some ranch in it super super easy fine I’m eating these crackers not some butter crackers my fingers they’re not burn they’re just a little crispy just both Wilson good fine right you can eat those or yo Jim’s bit creamier than they were a lot of accidentally made the buffalo dip with mayonnaise instead of sour cream cuz I am killing it today on this food product pieces are good these are all in the freezer and then here’s a little shot of the aftermath y’all and I promise I cleaned up halfway through actually cleaned as I went and did a whole thing of dishes but this is ready to be loaded back up at least and we’ve got all of this to deal with so this is what we ended up with for meal prep y’all we’ve got our muffins we’ve got this beautiful cake care I’m still working on over there this I had grilled up some sausage this is smoked pork this is what’s left of the queso I had meal brought y’all I just made some blue cheese coleslaw and some buffalo dip here are my poor set of crackers they actually don’t taste bad y’all they’re just super super crunchy and then we have a whole stack of pizzas individual size pizzas cook on one side that we are going to put in the freezer and then those are super super quick easy meals and then here’s what’s left of what I had prepped Caroline for lunches this is just some chicken salad I had made this is all that’s left of it and then I had made her some low-carb bread sandwiches so that is what she had for lunch oh you’re right I had prepped these little nut cups to go with it as well so that is what meal prep looked like this week it was a little bit crazy and hectic compared to what I usually bring to y’all but that’s meal prep this week y’all talk to you again next week

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