 All right, welcome back to Six Sister Stuff. I'm Camille. I'm Kristen. And today, we are going to be making 12 freezer meals that you can cook in your Instant Pot or your soul cooker. Now, we've made lots of freezer meals for you guys before, and you seem to really love them. So we decided to give you six more, so we're going to make two of each recipe. Now, meat is a little hard to find, so there are some meatless meals in here. So hopefully, that will help you guys out as you're prepping and getting ready to make your foods. All right, well, if you guys are ready, let's get cooking. Okay, so the first recipe we're making today is black bean taco soup. Now, you have a few options with this one. Yes. It's a little hard to find certain meats right now, and so we're going to show you how to do it with meat and without meat, so. It's super versatile, like you can use this. We usually make it with ground beef or ground turkey, but you could also throw in some chicken breast or it's delicious just as it is without any meat. Exactly. So today, we're going to make it with no meat at all, and my kids loved it, like they absolutely loved it, so. All right, start with our beans. Yep. Okay. Sometimes when I don't add meat to this meal, I will add in a second can of black beans. Oh, that's a great idea. Just to give it a little bit more. Oomph, oomph. All right, corn next. Yep. Now, this is undrained corn just because you need a little bit of that liquid, so it will pressurize. Green chilies. Yeah, green chilies, that sounds great. Again, we didn't drain them, just juice and all on this thing. This is a really mild taco soup, it's not hot, but you could add some jalapenos. It's true. With those green chilies that you want to. All right, diced tomatoes. Yep. And these are just normal-sized cans, like this one is a 14-ounce size of diced tomatoes, there we go. And stewed tomatoes. My kids don't really love stewed tomatoes, so you can do two cans of diced if you want. Yep, and you could do two cans of stewed, like whatever you have on hand works great. Exactly. I've even done it with whole tomatoes, and then just kind of, if they still had big chunks, I just kind of chopped them up, but it wasn't that big a deal. So then you need half a can of this tomato sauce in each one, or an eight-ounce can, the smaller cans. So, there's one half. Thanks. And then, ooh, I'm out of control. It's twisted in the kitchen. Yes, it is. And then I just did one onion chopped. Yep. And you can leave those kind of big pieces too. Yeah, because they will cook down. Cook down. Yeah. And then, taco seasoning. Now, I like to buy Smith's or Kroger taco seasoning, because it's only like 29 cents for one packet. Yeah, it's super inexpensive, and it's got good flavor. You can also make your own if you're feeling domestic. Really? Yeah, homemade taco seasoning, it's really easy. I'm not feeling very domestic today, okay. Today, we are just all about quick, easy, and survival. Exactly. Now, if you had meat, like you could put your ground beef in here right now. Already cooked. Already cooked. Your chicken already cooked. Or, I'll be frozen chicken breasts too. Right. You just have to increase the time. Exactly. But it works great. So, this recipe right here that's meatless, it only cooks for five minutes in your instant pot. Yep. Or three to four hours in the slow cooker. If you did add chicken, you'd want to make sure that it's like 20 to 25 minutes. 25. Mm-hmm. But other than that, it's pretty versatile and delicious. So easy. So easy. All right, let's move on to the next one. Okay, so the next one we're making is one that's super popular on our website. It's our cream cheese chicken pasta. So easy. Kids love it. It's got some good flavor. So, start with about a pound, pound and a half of chicken breast. I did like four. Yeah, four frozen ones. Four frozen chicken breasts. Whatever you have on hand is gonna work great. And then you're gonna do a can of cream chicken soup. So, this is a huge can, so we're gonna do half in each one. I'll just do it while I'm here. Thank you. I did some grocery delivery and this is what you get. I got the big can, so we're gonna make it work. Since we can't go inside grocery stores, we gotta go with what they give us. Okay, and then you're gonna put in a whole block of cream cheese. Now, if you want to, I have made this with like the less fat cream cheese, and it works okay. We're trying to keep our hands clean, but. Ah, it didn't work. That makes it interesting, huh? Okay, and then you're gonna do a packet of Italian salad dressing mixed. This is not salad dressing. This is just the seasoning that you would need to make like a homemade Italian dressing. And so you're just gonna sprinkle that in there, the whole packet. You could get a lot of different brands of this. We just even got store-brand. I just go whatever is cheapest. Especially if you're working with Kroger, they really have the best store-brand products. They've got great stuff. It's my favorite. Okay, the last thing you're gonna do is two cups of chicken broth. We're gonna do half and half, because there's four in this. Four cups, yep. Yep, so pour that right in. I'll let you pour mine too, if that's okay. Yeah. Awesome. And so we were talking before we started filming, this recipe is unique because you don't mix it together when you're done. No. You can tell them why. Yeah, yeah. So you wanna make sure that the liquid is separated from the cream, the cream of chicken soup and cream cheese, because if you mix it all together, it's not really much of a liquid anymore. So you need that liquid to pressurize. Now if you do forget and you do mix it together, you can always add like half a cup of water in your, as you cook it in your instant pot, so. But for us. Yep, so you just leave it. We're just gonna leave it as layers. It's not pretty, but it sure does taste good. Yep, that's what you need. And it will be really creamy when you make it because of the cream cheese that's in there. And sometimes, like sometimes, even with recipes, I do like to throw an extra half a cup of water in there with freezer meals just in case. We just don't want the burn notice because. Then your food doesn't cook. Exactly, and it takes forever. Sometimes, so we serve this over pasta, like you just make your favorite pasta. But it's also really good over rice. Oh, I like that. So sometimes we'll make this over rice and it's delicious. That's a good idea. So instant pot, 20 to 25 minutes, slow cooker, six to eight hours on low. And you just do the same exact thing in the slow cooker, just dump it all in, so. Okay, now I'm done. Moving on. All right, so this recipe is our root beer pulled pork and it's amazing. There's not a ton of ingredients, but it tastes so good. So we were having some issues getting meat. So we have one pork roast. Pork roast. And then one beef roast. But this recipe will work with either one. So whatever you can find, go for it. Whatever your grocery store has in stock, this will work. Exactly. You can also do this with chicken. Really? Because it's just a sweet barbecue and you just shred it and serve it like on sandwiches because it's like a pulled pork or pulled roast or pulled chicken, so. Sounds good. Yeah. Okay, so both of them, they cook for about 60 minutes, 60 if they're thawed, I would go either 70 or 80 if they're frozen. Yeah, totally. I like nice and tender. Yeah, fall part. That's what we're going for. All right, should we do it? Yep. Okay, first we have one teaspoon of salt. We're just dumping in. Next, now this bottle is kind of big so you don't need the whole bottle, but usually just like about a bottle of barbecue sauce. This is a new one that I have not tried before. I did taste it to make sure it was good. Oh, you did? Yeah, cause anyways, sweet and tangy, it's good. I like it. Kristin loves barbecue. I love barbecue. Yeah, she does. All barbecue sauce. Yep. And this one really, because there are so few ingredients, like I know some people will be like, that's silly, like why not just pour those into the Instant Pot? And here's why, at least for me. I love to be able to tell my kids and my husband, like, hey, go pull freezer meal out of the freezer and that's what you'll make for dinner tonight. Like it's their job to put it in the Instant Pot and get it started. And I love that they don't have to do any of the work. Like it's already there, it's already done, everything's been measured out. So even my 10 year old and seven year old can put it in the Instant Pot, set the timer to that and you're good to go. So that's why we do these super simple freezer meals where your babysitter or anyone that you need to help you start dinner. Or just when you don't want to think about dinner. It's so true. Just pull it out and you're good. And you're good to go. So I'm guesstimating here. Yeah. I'm good at that. Cup and a half. Cup and a half. About 12 ounces. I think it's not gonna feel like you do more. If say you only have like one can of root beer, that works great. It's totally fine. We just need it for the sweetness. You can also do Coke or Dr. Pepper. Just don't want to do diet. No. Because of the artificial sweeteners. We need the sugar to help break down that meat and to make it so tender. Yes. Yes. All right. That's all there is with this recipe. All right. So make sure as you're doing these, I like to just make sure all the air is out. Now we've talked about before in my other freezer meal videos, you can like freeze them in a pitcher or something like that. But to be honest, I like to save the room and just lay them flat. Especially if you only have just one simple freezer freezer. I'm pointing to her freezer. She has a pull out one like with a drawer. You do want to stack them and it's easy. And if you thought just a tiny bit, you can kind of mold it into the shape you need it to put in your Instant Pot. It's true. I have a friend though who even freezes them in her Instant Pot pot. Really? Yep. So that it's the perfect shape. So all she has to do is just drop it in. Drop it in. And it's the perfect shape. Perfect. All right. Done with this recipe. Let's move on to the next one. Okay. So the next one we're making is a three bean enchilada casserole. This is another one that's meatless. However, you could throw in chicken. You could throw in some cooked ground beef. Whatever you have on hand, but it's delicious as is without any meat. So here you go. We're going to dive in. So there's three kinds of beans. We're going to start with our black beans. They're already rinsed and drained. Yes. And then. Pinto? Yep. Pinto beans. And if you only have like say you have two cans of black beans and one can of pinto works great. Perfect. Like any three cans of beans will work. And then these are just white beans that we threw in. All right. Next, let's do a can of corn. Okay. So this is not drained just to give you a little bit of extra liquid to help it come to pressure. Perfect. Maybe you start vegetables. Yep. Let's throw in some onions. So this is just one whole onion. And then a green pepper of like a bell pepper and then also a red bell pepper. Perfect. You could do any colors. Right. And we just chop them into kind of like bite sized pieces. Yeah. They will cook down to get smaller. Yeah. Huge chunks of pepper and a bite. All right. Okay. And then we've got just some cilantro that's roughly chopped. Now I know not everybody loves cilantro so that's okay. You don't have to add it in. I just like the little flavor. I do too. It adds some good flavor. So don't be afraid of it. Next, we're going to add in a quarter cup of rice. Nice. And then last thing is two cups of green enchilada sauce. You could do red if you've got red. I like the green though. I do too. It's one of my favorites. It actually is the flavor I prefer. Right. And it's not too hot. Like we chose mild so kids will actually eat it. Yeah. But if you like hot stuff go for a hotter version. Right. And then you just need a half cup of water to help with that rice. So I'll do half and half in each one. Okay. And then we're just going to add again a packet of taco seasoning. Yeah. Now you can add like lots of people comment like you didn't add enough salt. You don't have very good seasonings. You know you can add whatever season you want. You can add this to your own. Exactly. I just some kind of simple and easy. And taco seasoning packet? Easy. And we each have four kids. And so this is for the pallets of a 10 year old and a seven year old and a three year old. So we do keep it really simple but feel free to add whatever flavors you want. Exactly. Throw some chili powder in there. Throw some more cumin in there. Whatever you want. More fresh cilantro. Exactly. Oh man look at those colors. I know. This is a really good one. And then we top this with more cheese. Always. Always. But you could do like guacamole. So a cream. I love cottage cheese. Tomatoes. So now there is quite a bit of liquid in here but it's kind of a little bit thicker liquid. So if it is completely frozen you can go ahead and put half a cup in first. Half a cup of water. And then the freezer meal. But if it's thought it will most likely work. You won't get the burn notice on this. But if it's frozen there's a good chance you could burn so half a cup of water just to be safe. All right done moving on. So the next recipe is our sweet and spicy pineapple chicken. Now you have options of where you want the heat to be. And so with our kids we're gonna kind of we're gonna keep it simmer. Keep it, yeah. We have a little lower on the heat side. So let's get started. First we put like three to four frozen chicken breasts into our freezer meal bag. Yeah about a pound and a half. Exactly. It's a family of six. Okay. Next we got our pineapple chunks with all the juice too. You need that to pressurize. If you're doing it in the slow cooker you still want that juice just because it's good. You want the liquid. You do. You do. It's gonna add flavor. Okay. Nice, yeah. Red bell pepper just chopped up to the size that you like. If you like it big, leave bigger chunks. If you wanna hide it, do smaller. Right, so the kids can't pick it out. Exactly. Now this is fourth a cup of sugar that we're just gonna dump in. So this is what's gonna help make it sweet. Yep. Should we do our garlic next? Yeah. Perfect. So how many cloves of garlic? So it was two cloves of garlic, so I don't know. I just usually just do a heaping. Yeah, I think that's fantastic. I'll just do yours too while I'm at it. Thanks. You're welcome. Okay, now we gotta make a hot. Yes. What do you wanna do? So we've got sriracha sauce. Two tablespoons is what the recipe calls for. However, my kids don't love the heat. So I'm just gonna do one because it's also gonna add a lot of flavor. Exactly. So you do want to use it, but if you wanna kick it up a notch, add two. I just did one in yours as well. Perfect, I love sriracha. Okay. Okay, let's talk about our heat. Yep. Fresh pepper. So I would say I think it called for one teaspoon of crushed red pepper, but we're just gonna do a half teaspoon. Gotcha. Just eyeball it a little. Yeah, totally. Just for a little bit of flavor, but not for a lot of heat, right? Because that's the thing. These spices are gonna add flavor. They also add heat, so be sure you add them so that you are getting that flavor. Exactly. You just don't have to add as much. Oh, add some salt. Before you close it up, oh, I got your salt for you. Oh, thank you. So we're just gonna do like one teaspoon of salt. Yep. Into your bag. There you go. Sweet and salty. I'm excited for this one. This one is good. This one's really good. All right, so serving wise, so this will cook for about 25 minutes in your Instant Pot. I would go six to eight hours on low in your slow cooker. We usually just serve this one over rice. It's also really good on a salad. Like if you have a big green salad for that one. That would be good. That would be good. Yeah. Okay, now if you feel like you need more liquid, always feel free to add another half cup of water. Yeah. Yay. All right, this is our last one. Okay, so the last recipe we're making for our freezer meals today is pot roast. And supposedly, this is the same recipe they have at Texas Roadhouse. So, I don't know, give it a try. See if you think it tastes like theirs. Regardless, it's good. It is. So, we're starting with a rump roast or just a chuck roast, like whatever roast you can find in your grocery store will work great. It will work, yeah. I would say three to four pounds somewhere around there. Yeah, yeah. Would be the best and that will feed a good size family or give you great leftovers. Exactly. And then, you can't have roasts if you don't have potatoes. Exactly. So we're gonna throw in, these are pre-washed, little baby, I think these are just white potatoes. Yeah. But really, any potatoes you have, and you can chop them up if you've got like big russet potatoes or baby red potatoes that work great. Right. Maybe like two russet potatoes that kind of out that size. Chopped up, right around there. And then we're gonna do just some chopped celery. How much is this? Just two stalks. Just two stalks, okay. And then one red bell pepper. Nice. You have lots of peppers in these recipes. I know. I love it. I love it though. It's such a good way to get in vegetables and I love when vegetables cook with the meat. Exactly. Cause my kids will eat them. And then just one onion. One onion. Okay, and then we've got a flethora of seasonings. Yes we do, because we got a little lazy and stuck them all together. So we have one teaspoon of salt, one teaspoon of pepper, and a half teaspoon of thyme right here. Okay. So not too difficult. All the good stuff. Exactly. I love thyme on top of a pot roast. Me too. Okay, and then more seasonings. We're gonna add in some beef bouillon cubes. Just two of those, just throw them right on top. If I can open it. If we can open it. There we go, we got this, we got this. Saw that you can buy beef bouillon that's like, you can measure out with a teaspoon. Really? Like it's all powdered. It's awesome. Nice, nice. Okay, and then we're gonna do half cup of this. Half cup of tomato sauce. So we'll just do a little bit in each one. And we eyeball. Yeah, we're just. Cause we're moms. And here's the thing, like, you can't mess this up. You can't, you really can't. Just whatever you wanna do. It's exactly. So then you need a half cup of barbecue sauce. So we're just gonna eyeball that again. And my sheet is barbecue sauce. I'm just gonna do, it's about two cloves. So I'm just kinda doing a heaping of our pre-chopped cloves. Some people don't like them. If you wanna chop up your own cloves too, that's great. Yeah, whatever you want. I love the refrigerator cloves. You bet. And if you don't have fresh cloves, you could just add a little bit of garlic powder. That's a good idea. You'd be fine. Yeah, just make it work. Okay, and then we got about three fourths cup of water that we're just gonna dump in. So it will. We need that to pressurize. Okay. There you go. Kind of a good mix with like traditional pot roast. And then you add a little bit of barbecue sauce in there. There's a little something in there. It smells good. Yeah, it's good. I'm excited for this one. That's gonna be a good combo. That's true. I have this for dinner tonight. Right? Dinner is done. Exactly. Okay, well that's it. Oh, we gotta talk about how it cooks. Yes, yes, real quick. So 60 to 90 minutes, depending on how big your roast is. If it's a really big one, make sure you go for 90. If it's small, go ahead and go for 60. And then slow cooker, I love to do these low and slow, like eight to 10 hours on low in a slow cooker. If you are gonna be gone all day, like working, throw this in your slow cooker in the morning, let it cook for that eight to 10 hours on low, like it's so good in your house. It smells so good. Exactly. That's the best part. All right, you guys, we hope you love these freezer meals. Now if you wanna check out our 15 other freezer meals, you can check out those freezer meals right up there. All right, that's it. We'll see you guys next time. See you later. Bye.