 All right, here we go. Okay, I think we're live here. Let me know if you can see this, if that's all right. I would appreciate it. Oh, there we go. Okay, I can see for a minute nothing is coming up and I was like, oh no, this is not working. I'm sure Facebook's working here. Okay, it shows that we're live. There we go, there we go. Just takes a minute for you guys to all pop up. Well, hi everyone, welcome to my kitchen. In case you don't know me, my name is Kristen and I am the second sister. So Camille's the oldest in me and then there's a few more down the line. But yeah, I'm so excited to be here today. We took a little break in the summertime but now we're officially back cooking food. And right now, instead of doing our normal videos that we do on YouTube and I guess Facebook too, we're doing more lives. And so I thought that's kind of more fun so I can interact with you guys. I can't see as well. I might scooch up the stuff so I can see a little better. Sorry guys, you can see me. And so I can actually read what you're saying. There we go. Sometimes it's hard. Hi everyone, oh my goodness. I just saw that someone is from Spain. How awesome. Well, I'm so glad you're here with me. So it's just been a whirlwind of a summer and so now we're back and we're just happy to be here with you. Last week, I have my mom here with me. She's such a great helper. But this week was actually Stephanie's day. She was gonna go live. And then in case if you guys didn't know, Stephanie is doing a master's program right now. She is a rock star. And so she had a lot of stuff going on in my steps. Let me go live. It's not even a big deal. And I have dinner done for the day. So it works out well for everyone, including myself. Now if I lived closer, I'd probably go deliver the meal but poor Stephanie, she lives far, far away from me in California. So if you're from California, holler. Okay, oh, I can kind of see hello, hello everyone. We're so glad. I'm so glad, not weird. I am by myself today. I'm glad you're here. Thank you for joining me. Now on our YouTube channel, the thumbnail was make a freezer meal recipe in five minutes. And I love this recipe because that's what you can do. Like actually, I think it might take like two minutes to throw it together. So I put five on there just to give me some buffer time. But this recipe is so easy and so good. Now, I live in California. Nope, I used to live in California. I live in Utah and we have a place called Cafe Rio. I'm wondering, I know they're expanding. I'm wondering if Cafe Rio is in any of your guys' states. But whenever, so my husband and I, we lived out of state for years and years and I missed Cafe Rio so much. It was, it's one of my favorite places. And so I was trying everything to try and recreate Cafe Rio anything while I was away because I just loved their recipe and loved their meals. And so we, while I was gone, I kind of created this little thing and I've tried all kinds of stuff. And this is the closest that I feel that you can get to it. That's super simple and easy. So today I'm gonna share with you my sweet, my Cafe Rio sweet pork salad. I love their salads, but you can also make it into like burrito an inch a lot of style. And you can kind of just do whatever you want with it, but I'm gonna make it into the salad because it's just easy that way. So the freezer part of this meal is that you're going to take a three pound roast. Nope, pork roast, there we go. So it's like, this one is, it was actually kind of small. It's like two and a half, but if you can get three pounds, I suggest doing that because the more pork you have, the more people can eat it. There we go, words are hard to think. Okay, so if you noticed, I also wrote on my freezer meal bag if you can see this. So just my Cafe Rio sweet pork salad and then I put the time on there. So this is my, the instant pot will take about 30 minutes per pound. So I'm actually gonna probably cook it for like 90 minutes. And this is when it's frozen too. And then the slow cooker is eight to 10 hours on low. Now when you do roasts of any sort, you just wanna do low and slow. And I'm gonna show you what I do in the instant pot. So we'll go over that in a minute, but if you're cooking in the slow cooker, low and slow all day. Okay, here it is. Simple, fast, easy and so easy. So I have about a half a cup of brown sugar. Now on YouTube I sent you to the, I put in the original recipe of it. It costs for a cup of brown sugar. But after making this over and over and over again, I realized I don't need the full cup. I just need the half cup. So we're just gonna do a half cup of brown sugar. This full cup was just too much. I feel like I was just wasting a lot because it's kind of like a marinade. And then it, yeah, we'll cook in it, but we don't need a full cup. That's just my opinion. Okay, then we have Dr. Pepper, which happens to be my favorite, except I do love diet, Dr. Pepper. That's kind of my favorite drink. Okay, we're gonna do a half cup of that too. So half cup brown sugar, half cup Dr. Pepper. You can do diet, Dr. Pepper, but there's something about the sugar just makes it taste so good. So you have options, but it's just kind of like the marinade. So there's not gonna be a ton of sugar put in there, but I would suggest using the full Dr. Pepper, not the diet. Okay, and then we have half cup of salsa. So that's all it is. Half cup, half cup, half cup. Super easy, right? Doesn't even take five minutes. I lied, it's a more like one minute. Okay, throwin' that all out there. And that's it. Like you could easily, easily make like three of these so fast. Now I'm gonna show you how I make the salad with it, you could make nachos with it. You could do all kinds of stuff. This could even be your base of like enchiladas. My kids would love that. Oh, excuse me, hippity nose. Okay, so this is the end of my freezer now. Now we're gonna pretend that I stuck it in my freezer because I kinda wanna show you how I cook it and how I do it. Sometimes kind of watching how to use the Instant Pot is a lot easier. I had a friend call me yesterday and she's like, I don't know how to do it. I don't know how to do the Instant Pot. Walk me through it. So we kind of walked through and then I realized like, I haven't done a walk through of the Instant Pot in a while. So if you use your Instant Pot all the time, I apologize. This will be very, you know, repetitive, but sometimes it's a good reminder. Ooh, I can hear Harper. She's taking a nap, but I think she's like shaking her crib up there for a kid. Okay, so let's throw it in. There we go. Okay, now if this was a slow cooker, you're just going to take your whole freezer mills can be completely frozen and you're just gonna dump it right in. Cook it eight to 10 hours low and slow. If it's thought or frozen, you can cook it for the same time, low and slow in the slow cooker. Now this isn't a slow cooker. This is an Instant Pot. So we're going to print pretend that it's completely frozen. Actually, no. Okay, let's talk. So if it's completely frozen, there's not a lot of liquid in there. So if it's totally frozen, you're going to add just like a half a cup of chicken broth because you need some liquid in there or it's going to burn to the bottom of your Instant Pot because this is already thought and done and liquidy. I can just dump this thing in. So that's what we're going to do. And because I don't have chicken broth out right now. I know some people are going to say that's very wasteful. I just wanted to get my point across how easy this is. Okay. So again, if it's completely frozen, half a cup of chicken broth, if it's not, if it's thought like mine, it's already liquidy. So you're good. You can just kick, cook it just like this. Now, here's my trick with Instant Pot. Again, just like the slow cooker, we want to go low and slow. So when I do any roast, whether it's like a beef roast or a pork roast, I love to cook it in the morning or I guess it's kind of later afternoon here. So then it can cook and then sit there for a few hours until you're ready to eat it. This makes it so much easier to shred and it's going to be a whole lot more tender. That makes sense. I have a lot of people that complain like, I followed your instructions. It's about 30 minutes per pound. And then they release the pressure and let it out and it's just like, it's not good, it's hard. And so low and slow, if it cooks, cook it for the time that I tell you, put it in in the morning or even like at noon, let it sit there until dinner time. It's going to be a whole lot better. So my question is, have you guys done this before? Have you cooked it this way? Sorry, I am so blind. I'm having a hard time. Here we go. Jennifer, I'm so glad. So glad you like us and that you like the recipes. That's so great. Okay, if you have questions, I'll try and answer them. Now this is someone asked, do I have to put the soda in? I'll go back so I can see me on Facebook. They have to put the soda in. You know what? For this recipe, we use soda, but we have hundreds of other recipes. Now actually, this recipe is from our freezer mill membership. I also pulled it from the website too. So it's in both places. But, so I'm sorry, my nose is so itchy. With our freezer mill membership, we actually give you 120 recipes. So you get about 10 recipes every month and then you get a shopping list that goes with it. And not only that, you get breakfast freezer mills and then freezer mills with your, like we teach you how to cook chicken and then freeze it. And then we give you tons of recipes that can use with that cooked chicken. It's so easy. But right now our freezer mill membership, we call it a membership. You just pay once and you get 120 recipes. You don't ever have to pay again. It is $49 today. I think this is our very last week that we were doing the still. So $49, 120 recipes. I put a link in YouTube and on Facebook if you're interested in that. But that's where this recipe came from. But also it happens to be on our website too. Most of our freezer mill recipes that are in that membership are not on our website. Last week I had some very upset people that they're like, put the recipes in. I'm like, oh, we just don't have them. Like I can't pull them from a blog post. So this is our Cafe Rio sweet pork salad. You can Google that and you'll get this recipe. But if you want a ton more recipes and most of them don't have pop in them or soda. Excuse me. Yeah, it's just an option for you. I love making freezer mills and I love cooking in the morning where I don't have to think about anything. And this is one of the easiest ones you can make. Okay, back to my instant pot. Here we go. So we put those of you that are just joining us. We are making Cafe Rio sweet pork salad. I just, I made my freezer mill now. I dumped it into my instant pot. Ooh, are we present? We might not be. Here we go. Please hold. There we go. Okay, now please realize every instant pot I'm gonna come over here a little bit. Every instant pot is different. When I first started teaching about the instant pot, the buttons were all different. We had a manual button. So if you have a manual button, that's the button you're gonna push. If you have a pressure cook button, that's the button you're gonna push. This one is like a digital one, so I have to move the knob. So we're gonna just like, let's see if I can see here. Probably should get my stuff fixed. Okay, so again, I'm going to pressure cook here. If you have an older version, your pressure cook button's down here. So you're gonna push pressure cook. And then you're gonna set the timer. So just a plus button or a minus button with mine. I have a digital thing. So I have to push the button. Then I can set my timer. So I'm gonna pretend it's about three pounds. You can, the nice thing about the instant pot is you can't really overcook your roasts. So I'm gonna go 90 minutes just because, oops, 90, I can count, 90 minutes. And then usually with instant pots, lots of times you can set them and then walk away, but this one I need to push the start button. So we're just gonna push start here. There we go, gonna set that aside. Super easy, super fast. You can put it in in the morning, let it sit all day. So when it's done cooking, instead of pushing the release button of the instant pot, we don't want to do that. We're gonna let it sit there all day. And then when it's time to finally eat, then we'll open our lid. All the pressure should be up by then. And then we're gonna shred it up and then we're gonna make our little salad. So I'm gonna show you what I do. This is my simple, easy, I am lazy version, but it's still taste delicious. So if you've ever been to Café Rio, they have the cutest little like tins where they serve their food. Well, I don't have those tins. You can buy them on Amazon and they're darling if you're making food for a ton of people. But I use cake pans. So I found these cake pans for like 50 cents. I think they're on sale once at Walmart. You can also get them at the dollar store. And so how Café Rio works, if you're not from Utah and you don't know, they have some delicious homemade tortillas. I don't make homemade because it's just how I roll. So they put their tortilla on the bottom, then they have cilantro, cilantro. Yeah, that's how it's, it just didn't sound right. Cilantro rice, it's like cilantro lime rice. And so lots of times I will just get this fast, what is it called, Ben's original rice. I love to just cook this up. It tastes actually pretty, pretty good. And then I don't have to cook my rice or sometimes right now it's soccer season. It is so wild that I need meals that take five minutes put together and then I need five minutes to just finish putting together at the end. So I cook my rice, sometimes I'll add cilantro, sometimes I'll squirt some lime in it, make it taste really good, or you can just use normal rice. So whatever works for you. So your rice will go next. We put that right on top. Then they make these like tomato-based beans. I am too lazy for that. So I just get some baked beans, I warm them up, baked beans, black beans, I warm them up. You can use pinto beans too, they serve those. And then I'll put that on top of my rice. Then I put my meat, my shredded meat, put that on my little, on top of the beans. Sorry, if you guys know Kathy Ray, you're probably like, this lady's crazy. But so many people don't know. So anyways, then I'll get my chopped salad. Obviously you can, if you have salad in your garden or anything that would be perfect for this. But I put like two cups of lettuce, lettuce down. And then they usually have like these cool tortillas and cheese strips and special cheeses and some pico. But my kids don't really eat that stuff. So we kind of just give my kids options of what they wanna put on. So I'll chop up some tomatoes. I also have more salsa. There has to be cheese on there. And we'll put it all together. Oh, I forgot the dressing, please hold. I'm sorry, I'm gonna go off screen for two seconds. Oh no, where is it? Oh man, well, shoot. It's hiding. Okay, well, if you have a Costco buy you, they have a cilantro lime dressing. It comes in two bottles and it is so good. The nice thing is there's not a ton of calories in that thing. And so a lot, a little goes a long way. Is that what I'm trying to say? You can have a lot on there and it's not a ton of calories, not compared to the original Cafe Rio dressing. But it is so good. I wish I had it here. Oh, I think my husband must have eaten it all last night because he had tacos last night too. But it's so good. So that's kind of how we do the Cafe Rio. So easy, so simple. Now, if you guys are just joining, I apologize you've kind of missed me cooking everything, but we made a quick, quick, quick freezer meal. It took about what two minutes, would you say? Two minutes to throw it together. You could even triple that, it'd be so fast. And then you could just have like one every two weeks, just pull it out, hurry and cook it. You could put it on tacos. Enchiladas, my kids love like loaded nachos. We'll put that on nachos and do corn and beans and salsa and then do some like queso that they dip it in. It's so good. But yes, today we're making the salad. But this recipe actually you can get from our freezer meal membership. Now, I know what you're thinking like, this is just one more thing to get, but our job as Six Sisters is to make your guys' lives a little bit easier. So we offer free stuff all the time. You can go to YouTube, you can go to Facebook, you can go to our website. We have hundreds of freezer meals. But if you want something a little more simplified, we offer 120 freezer meals with shopping lists, like we break them into groups of 10 per month. You'll get all at one time. So you have the shopping list for these 10 recipes, plus you get breakfast freezer meals, which I love, because I don't love making food in the morning. If I can prep it late earlier, I love that. And then we also have some freezer meal chicken ideas. So we show you how to cook the chicken, how to freeze it. And then we have tons of recipes that you can use that frozen, I guess, cooked chicken. So we cook it, then you freeze it and pull it out when you, whatever you need the meals for, it just makes life so much easier. So yeah, so right now, that's our freezer meal membership. You get all of that stuff. And it's $49 right now. That's usually, I believe, 59. But we're doing a sale. This is our very last week of the sale. We usually do sales like maybe twice a year, sometimes just once a year. So it doesn't go on sale very often because it just takes a lot of effort to get that sale going. So we decided, you know what? Let's do a sale for back to school whenever it was making freezer meals and people will actually use it. So that's what we decided to do. So one more week, $49.99. I believe the link is down below on YouTube and on Facebook. Now last time our YouTube was going crazy. It wasn't working. So hopefully, hopefully it's working this time and you guys can actually do the link. Ooh, it's gonna be loud for a minute. Okay, I'm gonna come over here and see if there's any questions you guys have. This is a quick one today just because, oh, there we go, oh, really close. There we go. There we go. Oh, lots of people from Huntington Beach. I love Huntington Beach. That's wonderful. Wendy's Chili Copycat is the best. Yes, I agree with you. That is one of my favorites. Lex, I'm glad that you're here. I'm sad that, oh, I'm sorry about all the allergies. That makes it tough. We don't have anything with allergies right now, but hopefully you're able to make things so it works with allergies. Someone just bought an Instant Pot. Yay, yay. Jeff, go to YouTube. I have so many freezer meal videos that can teach you how to do everything. So how to make the freezer meals, how to cook them. There's so much information on there. Okay, the link for 49.99, I put it in the description. It might not show up until I end this live. I'm so sorry about that. But as soon as the live is done, go to the description in this live and you'll be able to find the link there. Let's see, I am needing to contact for help with my membership. Or if you don't have it, you can always go to help at sixsisterstuff.com. They can send you the link. They can answer any of the questions that you guys need. Make sure not to miss anything on Facebook. No, we're doing good here. So they are the ones that can help you. Actually, my mom, she's the cute one that is behind the help at Six Sister Stuff. She's the best to work with and she will get you whatever you need. Also, if you have bought in our membership before, send my mom an email. She will send you the breakfasts and she will send you all of them at once. So you don't have to, we used to do it like month by month, you would get 10, but we found that it's easier, like, okay, here's your whole entire thing. So you can kind of pick and choose which ones you like because some people didn't love certain ones. So we're just trying to figure out a way to do that. Do you put it on Keep Warm? So that's a great question, Emily. So when you're done cooking your Instant Pot, oh, I won't touch it. Oh my, when it's all done cooking, it will automatically go to Keep Warm and all the pressure is out. So yep, you just leave it on Keep Warm. You don't have to touch it the rest of the day. So I, like, if I have a busy day, if I'm out and about, I will start my Instant Pot in the morning and I'll leave my house for like eight hours. And when I come back, it will still be on Keep Warm. So that's what I suggest. It's kind of like, it's kind of like the slow cooker version of Instant Pot. Don't push the slow cooker button, please. That doesn't work the same way. But yes, do it like you normally would. Like you're gonna cook it normally with pressure cook and then leave it there. How do you do slow and low on Instant Pot? So just like I said, slow and low, you just cook it like you normally would. So you're gonna do 90 minutes or so. I did 90 today because it's about 30 minutes per pound. You're gonna let it cook normal. And then when it's done cooking, you're just gonna let it sit there all day. The Keep Warm button will turn on and that's what we want. We want it just low and slow. Stay on the Keep Warm and it works. Please do not use the slow cooker button. Okay. And yes, you were right, Maria. So it is also low and slow in the crock pot too. We want both. We want it to kind of cook all day, whether it's the Instant Pot or crock pot. If you do it fashion Instant Pot, it gets cooked but it's really dry. So that's why I suggest letting it sit in the Instant Pot. Like this is airtight. So all of that liquid goes back into the meat. And so that's why I say cook it, leave it there all day and then dinner time you open it up. It'll be nice and tender for you. So yeah, sorry, Maria. Two different methods, slow cooker, Instant Pot. Yes. All right. I'm gonna check really quick. Okay, what if you, whoa, so Belinda has a great question. What if you only have an old-fashioned pressure cooker on the stove? I'm going to be honest with you. I have never cooked with one of those before. They terrify me. I'm so sorry. But maybe there's something on the internet that you could find. I really know nothing about that. So I'm sorry, I'm not much help with that. I'm only do like the electric pressure cooking. But yes, hopefully it will work out for you. Sorry, I'm not much more help with that one. Okay. All right, you guys. I'm not getting any more questions. But just now I appreciate you being here and yeah, I hope you all have a wonderful day. It's Wednesday. I love Wednesday. It's like home. We call it home day, the middle of the week, which is so fun. So we have a little celebration after school. We make special treats. So anyways, it's a fun day. But I hope you're all doing good and know that I love you all and I'll see you next time. Bye guys.