50 Meals for $150 in 2.5 Hours

One of the biggest reasons we don't eat healthy is because we don't make the time to prepare home cooked foods. This video will show you how to make 50 meals in 2.5 hours. Are you willing to invest 2.5 hours to drastically improve your health? Your freezer will be stocked with super healthy, great tasting meals that you can eat at home or take with you to work or school. 

A couple things you need to know. I have taken some short cuts in the cooking process. Yes, homemade broth is best but I use organic broth from a box to save time. I prefer beans that I soak and cook overnight but again to save time I use canned. 

When possible buy organic. I know it’s more expensive, so just do the best you can. Also, when buying canned goods look for BPA Free. Click here for information on BPA

I truly believe this video will improve your health. Please watch it before you begin to cook. At the end of the page is your grocery list.

You can do this!

Before you begin it's important to know some rules for freezing in glass jars.

1. Cool the food before you put the jars in the freezer.

2. Do NOT fill the jar all the way to the top. Leave at least 1" of space at the top of the jar. 

3. Wider mouth jars are best.

4. Do NOT put the cap on tightly. Some say to put the jar in the freezer without a lid and then add a lid then next day. 

5. Leave a little space between the jars when you place in the freezer. 



Onions: 2 Cups

Red Peppers Diced: 1 Cup

Ground Beef: 5 Cups cooked (about 2 lbs)

Diced Tomatoes: 1 Small

Kidney Beans: 2 Cans

Pinto Beans: 1 Can

Crushed Tomatoes: 1 Large can

Chili Powder:  2 Tblsp

Cumin: 1 Tsp

Vegetarian Option: Add additional red peppers, black beans, zucchini, yellow squash… any vegetable would be good. 

Directions: Included in video 


Spaghetti Sauce


Onions: 2 Cups

Red Peppers Diced: 1 Cup

Minced Garlic: 2 Tsp. 

Ground Italian Sausage: 1 Pound

Crushed Red Pepper: 1 Tsp.

Dried Basil: 1 Tblsp or 1/2 cup fresh, diced

Diced Tomatoes: 2 small cans

Crushed Tomatoes: 1 large can (if you don’t want it so thick add another can)

Vegetarian Option: Use mushrooms or your favorite vegetable, in place of sausage.

Directions: Included in Video


Vegetable Soup


Organic Vegetable stock: 64 oz 

Kale/Spinach: 6 Cups Packed

Yellow Squash: 2 Cups

Zucchini: 2 Cups

Carrots: 1 Cup

Garlic: 1- 2 tsp

1 Tblsp. Turmeric 

Fresh Tarragon: 1/3 Cup ( or more, I love tarragon in my soup)

Directions: Included in Video


Asian Chicken Soup


Organic Chicken Broth: 64 oz.

Minced Garlic: 1 Tsp (about 2 cloves)

Minced Ginger Root: 1 - 2 Tsp

Bragg Liquid Aminos: 1/3 Cup (if using soy sauce 1/4 cup)

Baby Bok Choy: 2 Cups

Celery: 1 Cup

Water Chestnuts Sliced: 1/2 Cup

Snap Peas: 1 Cup

Diced Cooked Chicken: 2 Cups

Vegetarian Option: Use vegetable broth in place of Chicken broth and omit chicken

Directions: Included with Video


Beef Curry (chicken, fish or tofu are good too)


Ginger: 2 Tsp. minced

Garlic: 2 cloves minced

Yellow Peppers: 2 Cups

Celery: 2 Cups

Onions: 2 Cups

Sirloin or Other Lean Beef: 2 lbs. sliced thin 

Organic Beef Broth: 2 Cups plus 1/4 cup

Curry Powder: 2 Tblsp

Braggs Liquid Amino: 1/3 Cup 

Corn Starch: 1 Tblsp

Vegetarian Option: Use Vegetable Broth in place of beef broth and replace beef with organic tofu


Add 1/4 cup beef broth to large pan. Add ginger, garlic, peppers, celery, onions and beef. Stir, cover and cook over medium heat for 12 minutes. In a separate bowl mix together 2 cups beef broth, curry powder, liquid aminos (or soy sauce) and corn starch. Blend until liquid is smooth. Add broth to vegetables and cook uncovered until sauce thickens about 10 minutes. Stir while it cooks. If sauce is too thin remove a 1/2 cup of liquid and add 1 tsp corn starch. Mix well and add back to dish and stir. 


Chicken Stir Fry


Yellow Squash: 1 Cup Diced

Baby Bok Choy: 1 Cup Diced

Fennel: 1 Bulb light part diced

Snap Peas: 1 Cup

Zucchini: 1 Cup Diced

Water Chestnuts

Minced Ginger: 2 Tsp

Minced Garlic: 1 Tsp

Lemon Juice: from 1/4 of large lemon

Diced Cooked Chicken: 5 Cups

Chicken Broth: 2 Cups plus 1/4 cup

Cornstarch: 1 Tblsp

Braggs Liquid Aminos - 1/4 Cup

Sesame Seeds: 2 Tblsp (optional)

Vegetarian Option: Replace Chicken broth with Vegetable broth and use 2 cups of squash, bok choy, snap peas and zucchini and omit chicken


Add 1/4 chicken broth to large pan. Add all vegetables, ginger and garlic. Cover and cook over medium heat for 12 minutes. In separate bowl mix together chicken broth, lemon juice, and corn starch. Add broth to pan. Add cooked chicken and cook uncovered for about 5 minutes. Stir while it cooks. If sauce is too thin remove a 1/2 cup of liquid and add 1 tsp corn starch. Mix well and add back to dish and stir. Stir in sesame seeds. 


Grocery List

Red Peppers - 2 Large

Onions - 5-6  Large

Garlic - 1 Large Head or 1 Jar Minced Garlic

Ginger - 3” x 1” piece

Chicken - 3 lbs.

Italian Sausage - 1 lb

Ground Beef - 2 lbs.

Sirloin Steak or Other Lean Beef - 2 lbs. (I bought mine already sliced. Ask your butcher to slice it for you)

Water Chestnuts - I can sliced

Zucchini - 3 

Snap Peas - 2 Cups

Fennel - 1 Bulb

Baby Bok Choy - 4 Small Heads

Celery - 1 Bunch

Yellow Squash - 

Kale - 3 Cups packed

Spinach - 3 Cups packed

Lemon - 1

Braggs Liquid Aminos (or soy sauce) - 1 Cup

Curry Powder - 2 Tblsp (possibly more)

Tarragon - Fresh is best 1/3 cup 

Diced Tomatoes - 3 Small cans or 1 Large and 1 Small

Crushed Tomatoes - 2-3 Large Cans

Kidney Beans - 2 Small or 1 Large

Pinto Beans - 1 Small

Cumin - 1 Tsp

Chili Powder - 2 Tblsp

Crushed Red Pepper - 1 Tsp

Dried Basil - 1 Tblsp

Sesame Seeds - 2 Tblsp (optional)

Cornstarch - 2 Tblsp (possibly more)

Chicken Broth - 82 oz.

Vegetable Broth - 64 oz. 

Beef Broth - 18 oz. 

Glass Containers for Freezer. I use the canning glass jars because they are least expensive and great for these dishes