Ep 17. Feeding Now, Feeding Later

In season 18 episode 17 of The Pioneer Woman, Ree Drummond shares her tips and tricks for feeding her family both now and later. The episode starts with Ree making a batch of delicious Beef and Kale Stir Fry that can be eaten for dinner tonight and then repurposed for tomorrow's lunch. She also demonstrates her go-to method for cooking broccoli and shares a recipe for her favorite side dish, Crispy Potato Rounds.

Next, Ree shows viewers how to make a Slow Cooker Sunday Beef Stew that is perfect for feeding a crowd or meal prepping for the week ahead. She uses steak as the base of her stew, which makes for a tender and flavorful finished product. She also incorporates classic stew ingredients like carrots, potatoes, and onions, and adds a special touch with a homemade seasoning blend.

Throughout the episode, Ree emphasizes the importance of planning ahead and making smart choices when it comes to meal prep. She shares her favorite strategies for grocery shopping, including buying in bulk and freezing items that won't be used right away. She also offers insights into how she organizes her fridge and pantry to make mealtime as easy and stress-free as possible.

As always, Ree's down-to-earth personality and relatable approach to cooking make this episode a delight to watch. Whether you're a seasoned home cook or just starting out in the kitchen, Feeding Now, Feeding Later offers plenty of practical tips and delicious recipes to try. So grab a pen and paper and get ready to take notes – you won't want to miss a minute of this episode!