 Today, I am going to make 30 minute meals and I'm making seven of them so you have something every single day of the week. Now, before we jump into anything, I have a question for you. What does family dinner look like at your house? I know that everyone's probably looks a little bit different. Is it like just you by yourself? Is it you with tons of kids? Tell for me. I'm usually sitting by myself in peace and quiet enjoying my dinner. Just kidding. That's not real. I don't know if that's ever happened before, but I try and have our own little family dinner with just the people that are there at the house. As sisters, we thought it would be fun to maybe do something with you guys. So we're going to do a little challenge. It's called our five day meal planning challenge. Now the goal of this challenge is to plan out five meals out of the week. I know that sounds like a lot and to eat together as a family, whatever your family consists of for five days. Now we're not going to leave you hanging. We're going to give you all the tools you need to complete this challenge. The first thing you're going to get is our themed night e-book dinners. That's a mouthful. And we give you a few different recipes with each theme. It is fun. Trust me on this. Next, we're going to give you an easy meal planning organization sheet. All you have to do is print it off. It will make organizing your meals and planning your meals a lot easier. Next, you'll get a 14 day meal plan and recipe e-book just to give you some good ideas for dinner. And the last thing you'll get is five workshops with one of the sisters. We'll be going live with you on Facebook every single day just to see how you're doing and to just cook with you. So the challenge starts tomorrow, January 24th. So make sure you register. I'll put a link down below for you so you can find it there. Now to be a part of this challenge, it only costs you five dollars. Now, usually when I join a challenge, I don't really succeed at it unless I have a little skin in the game. So that's why it's only five dollars, but you get all that fun stuff to go along with it. We really want to make this just a fun opportunity and maybe hopefully get some good habits in place. So you'll start planning your recipes and eating together as a family. Okay. So for this video, I'm actually going to use some of the themed recipes found in the e-book. So if you guys are ready, we have seven recipes, seven themes. I'm so excited. Okay. Our first theme is Meatless Monday. And today I'm making our veggie pasta salad. We're first going to start by chopping up all the vegetables. So I want to do little bite size pieces here because no one likes big chunks of zucchini in one bite. Let's be honest with ourselves. Okay. We have one zucchini all chopped up. Now we're supposed to also have a yellow squash, but you guys, they're all gone at the store. So you can always get two zucchini or I'm just going to just skip that step. Next step is the red pepper. Now my secret with the red pepper is to cut down the sides. If you don't do this, you should. My mom always used to try and cut out the pit and we'd get seeds everywhere. But if you do it this way, no seeds. And then like the zucchini, we just want small little pieces here because you don't want big chunks of red pepper bites. Next step is the asparagus. Now this is a lot of asparagus. I love asparagus. So I'm going to actually chop it all up. Now I rinsed all of this, but I left the rubber bands on because it helps me kind of keep it all together. So I'm a fan, fan of the rubber bands. There we go. So I am going to take it off in this step. Then we just kind of want to cut it into bite size pieces. Sorry, if you can hear us here in the background, she's just playing Barbie's up there. All right, that is a lot of asparagus and I am excited. Okay, we're going to set this to the side. We're going to pull out another one just make my life easier. If you haven't seen this yet, if you've missed it, I just like to get two or three perpetels and just soak them wet. Like you can see how wet it is. It's wet. Then I'm going to put it between me and the onions so I won't have watery eyes. I'm telling you, if you don't believe me, you just got to try it. Now's the time. Chop up your onion. I'm actually only going to use half an onion here because it is pretty strong, but you do you. You can do large chunks, you can do little chunks. I'm just going to do some little chunks today. All right, now we have a cookie sheet and lined it with foil to make our lives a lot easier. We're going to dump in our onions all over the place and also the rest of the vegetables. I'm just going to mix these around a little bit just so you get a mixture of onion and all the other vegetables and we'll spread them out the best that we can. Now we're not going to add olive oil or anything. We're just going to actually season it with some salt. So put on some salt here. You're also going to put a little bit of pepper too. Okay, then we're going to take this bake it for 350 degrees for about 15 minutes. Okay, while that's baking, we're going to cook up the ratoni. Now you can follow the instructions, cook on your stove top. I'm going to cook it in the Instant Pot. I'm actually going to cook the whole one pound of ratoni. Just dump it into the bottom of your instant. Now the secret is to have pour in as much water until every noodle is covered. I'm going to need a little bit more. There's a few noodles that aren't covered. One sec. I'm just going to add a little bit more in there. Here we go. We just want all the noodles to be covered because if they're not covered, then they'll get crunchy. All right, go ahead and put the lid on. This Instant Pot has a little knob, so we're going to make sure that is on ceiling, not venting. Then we're going to go to pressure cook and pasta only takes four minutes to cook. So we're going to set the timer and we can just walk away. So when the timer is done, you can go ahead and release all the pressure out. Sometimes it, what's the word? It explodes a little bit. So if that's the case, you can just let it calm down and slowly, slowly kind of let it out. But all the pressures out of here now, we're going to open it up. Now, if you just fill it right above the noodles, you actually won't need to drain any water. It will take all of the water to cook the noodles. So we're just going to dump this right into our bowl. Okay, now we're going to take the vegetables and yes, I am a lazy cook. So I'm going to just take them with the foil and just kind of just dump them in. It was a simple fire live here. So the recipe originally calls for balsamic vinaigrette, but my kids don't really like that. So you we're going to make it with Italian today. You could do either one. It's fine. Okay, we're just going to pour in about half the bottle right now and then mix it around. All right. And that is all it takes. It really takes about 20 minutes to start to finish. Hey, meet with Monday. You ready? Yeah. Okay, you're my pasta loving vegetable loving child. Ready? Now usually you'd serve this cold. It's still a little warm. That's interesting. Yeah, it's a little different. I'll give it a three and a half. Now, I would probably change it up a little bit and maybe add some Parmesan cheese. Yes. I know it's a meatless Monday, but I'd probably add some chicken. Yeah. Yeah. So I'll all the same. I'll give it a three and a half because I'm missing my chicken. Now, of course, Tuesday is taco Tuesday and I'm going to be making our chicken taco roll ups. Now I chose this one because of how easy it is. So you need about three cups of chicken. I like to buy this pre shredded cooked chicken. It makes my life a lot easier to the chicken. We're going to add about eight ounces of softened cream cheese. Also your favorite salsa about a third of a cup. This is her days salsa. I love her days. Next, you have about one cup of Mexican shredded cheese. Some of you might know that I like to eyeball things that's close to a cup. And I forgot to trap up my onions. So you need about four green onions. This is like six, but I love green onions. So we're just going to cut up a few and throw it in there also. Now you can just mix it all together. Also appreciate the view of belly. Yes, it's giant right now. Two weeks, guys. Two weeks. Okay. Once it's all mixed pretty good together, we're going to add a little bit more stuff. So we're going to add about a teaspoon of garlic. I do use minced garlic out of the jar. I know some people are very offended by that. So I apologize if I offend you. And then we have garlic salt, another teaspoon of this. Then we have two tablespoons of your favorite taco seasoning or pretty much any taco seasoning. We're just going to eyeball this because I know pretty well what two tablespoons is. And then you can also add a little bit of salt and pepper to taste. So then we're done. We're going to mix it all together real quick. If you go to the link in the description, you'll notice that this also calls for avocados. Now the avocados at my store were really firm or really rotted. So I apologize. I'm not going to show you how to do avocados today. Now for the fun part. So we're going to take about four tortillas. So we'll split this mixture into about four different for even as close as even as you can get. And we're going to put it right into the middle and spread it all around. Now these tortillas are kind of small. I would suggest using a little bit bigger tortilla, but it'll work for now. Now we're going to take this little guy and just roll him up. Hence the name chicken roll-ups. Now you do not have to do this part, but my kids love eating them with toothpicks. So about every inch or so you're going to put a toothpick. If you choose not to do toothpicks, you're going to cut it about every inch or so. Wow, my inches are small. That's okay. It just makes it stay together a little bit easier too, especially if you're serving them for something. All right, good enough. Let's cut these babies. So I like to kind of cut off the edge because no one likes just plain tortilla, right? So cut off the edge here and then try and cut evenly into the middle. These are little, little roll-ups. They're so cute. Now you can serve them like this with the toothpicks or you can serve them laying flat. Now there's no wrong or right way. They're both delicious. Okay, chicken roll-up. You ready for the taste test? What do you think? Thumbs up, thumbs down. So it's kind of in the middle, maybe like a three? A two. Thank you. All right, good choice. For Wednesday, it's called our Dump and Go Wednesday, which you guys know I love Dump and Go. I'm going to be making our sweet and tangy meatballs. Now you might have seen this one before, but it is one of my family's favorite. So we're making it as our Dump and Go. We're going to start with 32 ounces of meatballs. We have 12 ounces of chili sauce and you're just going to pour in the whole thing or shake it in, you know, whatever works. Save this. You're going to use this in a second. Then I used to add a whole container of grape jelly, but really you just need about 12 to 15 ounces. So about the same amount of chili sauce that you're using, you'll be using the grape jelly. Now because this is the Instant Pot, we need a little bit of liquid. If you're putting this in the slow cooker, you can just cook it like this. For the Instant Pot, I like to use my chili sauce container, fill it of about a half a cup of water and dump it in. Okay, go ahead and put your lid on. If you have a little knob that needs to be to ceiling, make sure you do that. You're going to put pressure cook and this only cooks for seven minutes. So once you set to seven, you can just walk away. All right. Once it's all done cooking, you can go ahead and release all the pressure. So you either have a little knob or a button. Oh, all the pressure is out. It's been sitting here a bit. Then we're going to open it up. Now we're just going to mix it all around. All right, Maly, sweet and tangy meatballs. It's kind of a big bite, huh? It's hot. Is it hot? All right, how do you rate this one? It was really good out. It was really hot. Yeah. I like four. At four? Because it was too hot, that's why it's at four? Yeah, it was really hot. Okay, perfect. Thursday is our 30 minute Thursday and it's our one pot cheesy chicken Alfredo. Okay, because this is our one pot meal, we're going to put everything into the pot. So we're going to start by adding a little bit of olive oil. Now, if you want to make this a lot easier, I love to buy this already grilled chicken. It makes my life so much easier. If not, you can get chicken breasts and just cut them up into little bite sized pieces. But we're just going to cook about, I don't know, two cups of diced chicken. Okay, to our chicken, especially if you have raw chicken, you want to add a little bit of seasoning. So we're going to add a little bit of salt and pepper and then half a teaspoon of Italian seasoning. Then you're just going to cook this until the chicken is a little bit brown, so about three minutes or so. Or if you're using the chicken like I am, we're going to cook it until it's heated through. Okay, after about three minutes, we're going to add a teaspoon or two teaspoons, of garlic, and then we're going to cook this for about a minute. All right, chicken is looking good. Now we're going to add two cups of chicken broth into this. Next, we're going to make this creamy pasta, right? So we're going to add one and a half cups of whipping cream. And then about a fourth teaspoon of basil we'll just put in there. Okay, mix this around. Then we're going to add two cups of penne pasta. We're going to let it boil until it, I guess like simmers, right? Then we're going to turn it down a little bit. We're going to put the lid on and let it cook for about 15 minutes. Okay, here is our alfredo. I've been stirring it like every few minutes or so just to make sure all the noodles are covered and can be cooked through. So it looks good. Okay, we're going to add some cheese. So we have two cups of parmesan and then three fourths cup of mozzarella. Okay, then you're going to carefully, carefully mix this together. This is a large skillet. So make sure when you're cooking this you have a big skillet. Now the nice thing about this is if you want to freeze some of this after you're done cooking it, you could totally do that. All right, if you like cheese, you might just love this one. Okay, alfredo, you ready? Let's try a bite. Stab it girl, stab it. I liked it. What do you think? What is your rating? Three? Three out of five? Okay. I don't like too much cheese. Not too much cheese? Yeah. Notice how too much cheese. I don't really like noodles very much so I'm going to give it a four but I would eat that for dinner. Yeah, definitely. Friday is, you know, pizza day and I'm going to be making our homemade pizza pockets. Okay, for the pizza roll-ups we're going to start with some frozen dinner rolls. Now, here is my secret. Lots of times I don't think about dinner until like five o'clock and these are still frozen so I'm going to show you my trick. So you're going to put as many as you want on a plate. Now this recipe is great because it can feed one person. It could feed 20 people. It just really depends on what you need. So we're going to just make about, I don't know, 12 or so today just to show you. I'm going to put them on a plate. So now I'm going to microwave them for one to two minutes. I'm going to do a minute first, see how they are and then do another minute. They're still frozen. So I cook these for a minute. They are nice and soft. That's exactly how we want them. So this is my favorite part. So you're going to stretch out the roll and then, oh, try not to get holes. There we go. I always like put it on so it will stretch a little better. And we're going to add just one spoonful of pizza sauce, a little bit of cheese. I like cheese mozzarella cheese, but you can use your favorite if you want. And then you can put any of your favorite pizza toppings. My kids love pepperoni. So we're just going to do two little pepperonis. Then my trick is to grab two corners, put them together, grab another corner, grab another corner, and then kind of just pinch the top. We're just going to cook this for 350 degrees for about 15 to 20 minutes. I'm going to do it 15 first just so it won't burn. Don't be afraid of this. They kind of exploded a little bit, but this is what happens every time they're still, they're still delicious. All right, Sarah's going to taste test the pizzas. You ready? Oh, you don't want the pepperonis? Yeah. All right, admit pepperonis. Now try it. All right, what do you think? Thumbs up, thumbs up. So that means 10, 10. You love it? Yeah. We're calling Saturday our simple Saturday and we're making tomato tortellini soup. All right, we're going to start this one by cooking our tortellini first. So you just follow the instructions on the packet. So we, this one, we need to boil the water first. We're going to cook them for about three minutes. All right, while the tortellini is cooking, we're going to make the base of the soup. So we want a big stock pot. We're going to pour in two cans of tomato soup. Then we're going to add two cups of chicken broth. Okay, two cups of milk. I'm just using skim milk here, but you can use your favorite. And then just two cups of half and half. Now we need some seasoning. So we have one teaspoon of basil, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of garlic salt. And now these are sun-dried tomatoes. We want about a half a cup. And I drained a little bit of the oil because I don't like the oil, but I do love sun-dried tomatoes. Let's do about half this container here. And then we have about a half teaspoon of salt. All right, then we're just going to mix this all together and just let it simmer on low. Our tortellini should be done. Okay, tortellini is done. I'm just doing my little thing. I think these are like, I don't know, 12, 15 bucks on Amazon. My favorite thing in my kitchen is probably this. I'll, if I remember, I'll try and link it down below for you. Then we just need to drain it. Okay, it's all drained. Then we're just going to pour it right in. And the last thing is we just want a half cup of Parmesan cheese. Really, we need cheese in all things. It just makes it better. All right, and that's it. That's all you have to do. So simple, so easy, so good. Okay, tortellini soup. Ready? Sorry. What do you think, Sarah? One, two, three, four, or five? Double thumbs down? A zero? A zero. There we have it. This is actually one of my favorite soups. So I'm going to rate it five. So average, we're going to say three because I love the soup. And Sunday is our classic Sunday dinner. I'm going to be making the perfect pot roast. The recipe calls for slow cooker, but you guys know I'm going to be using the instant pot. So I'm going to start with the chuck roast in the instant pot. But as I dumped, I had a little accident. Dang it. So disgusting. Okay, this is a huge chuck roast. And usually, I mean, the recipe calls for the tessera on both sides, but to be honest, it's so big and you really, you don't need to when you're cooking in the instant pot. So we're just going to put all the ingredients in right now. So we're going to start with some of the spices. So we're going to put about one teaspoon of salt, just put it all over this little chuck roast. Then I have about half a teaspoon of black pepper again, just all over. And you can do both sides, but this thing was so big, we're just going to let it, let it be. We're also just going to add a little bit of garlic salt in here too. All right, smelling good. On top of that is an onion. Now you can roughly chop an onion. My kids don't like roughly chopped. So we are just going to do very, very chopped onion. So they won't really know what's there. Next we have about one pound of baby carrots. I'm just going to kind of put them to the sides here. And then three celery stalks. Just, I just chopped them up into like bite sized pieces. Now one thing I love about the Instant Pot, like I said before, all the flavors kind of blend together. So we need about three cloves of garlic. So we're just doing a little bit of garlic here. And I do love to use canned garlic because I hate crushing it. I'm just lazy. I know. Then on the sides here, because we don't want to get rid of all the seasonings on the meat, we're going to do about two cups of beef broth. And that will be enough liquid to help it pressurize. Okay, next we're going to add three tablespoons of the W sauce. Then we have two tablespoons of balsamic vinegar. And then just one tablespoon of soy sauce. So lots of different flavors going on here, but all together, it's going to taste so good. Then to top it all off, we have about one teaspoon of dried thyme. We're just going to sprinkle around and one teaspoon of dried rosemary. I'm going to put that on the top and then we are ready to cook. Okay, you're going to go ahead and put your Instant Pot lid on. If you have a little knob that says sealing or venting, make sure that's on sealing. So from here, we're going to push pressure cook. And because this roast is ginormous, I'm actually going to cook it for about 90 minutes. Now my secret, put it in in the morning, let it cook for an hour to an hour and a half, and then it will click on keep warm. Just leave it on keep warm for the whole rest of the day. And I'm telling you, that's how you get delicious roasts. Okay, the roast has been sitting here for a while. Oh my goodness. It's in there somewhere. Oh yeah, I can see it. Okay, we're going to pull this little guy out. I don't know if he's going to come. He might fall apart. Here we go. One, two, three. That is a giant roast. Okay, roast is done. Nice and tender, vegetables are done. Now we just got to cut into this thing. Okay, Ansley's here with the roast. Are you ready? Yes. I got a bite for you. Good? That's a good roast. It's not really good. Right. Okay, here's the other good thing. You can take like the drippings, and then make a really good gravy and make some mashed potatoes and gravy. What is your rating here? I'm out of five. I'm out of five. Now in case you didn't know, I'm actually having a baby in like two weeks. Yep, two weeks. So my sisters are going to be taking over the YouTube for about a month or so. So you'll be seeing them, make sure you watch their videos, tell them hi. They're so sweet to be doing that for me. All right, if you guys want more easy recipes, you know that's my jam. You can find more right up there. Okay, I'll see you guys next time. Bye.