 Yep, good. And then we're on the plus. YouTube? Yep. You already got live? OK. Oh, YouTube is coming? Yeah. OK. OK. Thank you. I think you're OK. Thank you. I don't know. We should probably have a system, aren't we? It's all connected with cameras. Hey, guys. Welcome to our live. We are so excited that you are all here. We have a lot of different cameras going on. So I will try and focus on different ones as we go. First, we're going to do a little introduction before we get started. Just while everyone's jumping on and it's just getting fun. So in case you didn't know, I'm Kristen. I am sister number two. And yeah, just happy to be here. So should I hop in? Hop in. I am Kendra. I am sister number six. I'm the youngest. I've also out crowned. I know. It's the oldest siblings. They're taller than us. Yeah. Oh, I'm Camille. I'm sister number one and threes and mills are my passion. So, yeah. And I'm on Sierra. Come on in. Come on in. There we go. We have how many cameras? We have four cameras. Facebook, TikTok, Instagram, and YouTube today. So we're sharing a lot of delicious, easy recipes with you guys today and we can't wait. Our New Year's resolution is to make dinner easier for you guys to get dinner on the table for your families that are delicious and simple and inexpensive and our solution to that is freezer mills. So we can't wait to see. I know. Yes. Awesome. Someone just said, you guys all look alike. Kendra. And somebody loves your sweater mom. So. Okay. Well, would you get me this dance? Yeah. Awesome. Now we are going live because we have something fun and new to share. So this has been a long time coming. This has been Kendra's project because we love making freezer mills, but we've introduced a lot of these stands to you guys and links a lot to Amazon. But let's be honest, sometimes I'm almost embarrassed that we like those because they're just not the best quality. They're not great quality. They fall apart. They fall apart. They're not machine washable. No, no. So do you want to kind of. Yes. So we make a lot of freezer mills and sometimes when you're making freezer mills and you don't have anything or anyone to hold the bag, it's like trying to keep the bag open and like put your ingredients in. It's the worst. This is like having an extra pair of hands. So this is what you do. Of course, right on your freezer mill first, you know this. If you've made. You always write on the back first. What is inside? Cause once it's frozen, it's hard to tell. But let me just show you how compact this is. You, it can store pretty much anywhere. It's so thin, so small, but then you just pop it up, pop up the sides, put in your bag and it's so sturdy. And then this will hold your bag open for you as you are adding in all of your ingredients. And so this is now live on our six sister shop. That's where you can find it. And some of the videos we have linked it in the description and you can check it out there. It's the best. It's like having an extra pair of hands helping you. So if you are a freezer mill lover and you are always making freezer mills or already part of our membership, you can now go to six sister shop.com and get yourself a freezer bag holder. And these are machine washable, which is the best part. And you can never use them again. So we love these and we love how sturdy they are. Also, I love that it's like classy white. I know. It's not the green. All right. Yeah. It's just nice. It's just nice and nice. We just wanted a sturdy product for you guys that will actually work really well when you make your freezer mills. Yeah. Yeah. So if you are just joining us, we are talking about freezer mills today. We have our new freezer bag holder since 2012. We have been sharing easy freezer mills. We have been sharing all of our new freezer mills. We have been sharing a lot of our freezer mills. And we have been sharing a lot of our new freezer mills. Since 2012, we have been sharing easy family recipes with you guys. We've had over 100 million people make our recipes. We've had over 3.5 million people make our freezer mill recipes. We're your people. And you get it. If you're one of those 3.5 million, let us know. Welcome. We are so glad you're here because we are making more freezer mills today. How many are making today? Six today. Six. We're going to make like a week's worth because you get a little bit less over a year if you want to go out that's great too. Yeah. But six freezer mills in the next person hour. I'm going to hammer these out. Because you can hammer it out too. We have Saturday nights or my freezer mill nights. I like that. I just put the kids down, make like three quick freezer mills for my next week. That one I know it's going to be busy. It's the best. Turn on Taylor Swift. Dance as you make your freezer mill. I love my crunching. I get it. But between all of us, we all have kids from ages zero to 15. We understand picky eaters. Our husbands are picky eaters. We understand chaotic schedules of working moms or whether you're a stay-at-home mom is busy. Mom motherhood is busy. Even our mom that's an empty nester. I feel like she's always on the run and it's just freezer meals are such a great way to get dinner on the table. Fresh ingredients and they taste amazing. We have perfected our freezer mills because we've done this for what? We've done freezer mills for 11 years for a long time. We feel that we have perfected the process and the freezer mills. So that's what we are sharing with you today. Delicious, simple freezer mills that you can make in a matter of minutes and just pull them out, put them in your Instant Pot. I've had a sore throat for seven and a half weeks. I don't know what's wrong with me. I've had a sore throat for nine and a half weeks. If you also had a sore throat for seven and a half weeks, give me a shout out and tell me what you're doing. But freezer mills have been my saving grace. Like last night I was like, I'm so tired, my dough hurts so bad. My husband's out of town for work. I've been surviving off freezer mills. If you're having a baby, if you're an empty nester and just don't have it in you, to cook recipes or a full big meal, stand up for food. like, you know, busy mom, working mom, freezer meals are for you. If you have never tried freezer meals, they're about to be your best friend. And Kristen is going to show the first freezer meal recipe of the day. What is it? Oh, I have to look because I forgot all of a sudden. Beijing meal. Beijing meal. Okay. So I've actually never made this one, but I did it because it is so new. And I know a lot of my YouTube people, you see a lot of freezer meals. So I've tried to get new ones that you guys haven't ever seen before. So I'm so excited. Okay. We're going to start out with our freezer bag. Here's my marker. Perfect. I'm just going to write Beijing beef because if I do not write this, I will put it in my freezer and I won't know what it says. It all just looks like slop in there. Okay. But delicious slop, right? Beijing beef. Okay. And usually I will do like cooking time and everything. I'm going to make sure I got this right. So Instant Pot, we're about 12 minutes. 12 minutes. And then slow cooker. Make sure I get this right. Like five to six hours. I'm sorry, I'm going to have to look at my recipes a little bit. Sometimes when we make so many recipes, it's hard for me to memorize them. And I don't want to mess it up. So let's see what we're going to do. And this has a lot of ingredients. I know lots of little ingredients, but it has its, well rumor has it, it has really good flavor. This is like Camille's baby. This is, she loves this one. Yes. Okay. So I'm going to start with some cornstarch. So this is, I'm going to make sure I get this right. About a fourth cup of cornstarch. The good thing is it's okay. We're just going to kind of throw it in there. Throw it in my bowl. Oh, there you go. It's a little bit of a lie. I have, so you don't have to clean it. We're fine. Make sure you got all this right. Yep. Okay. So this is my flank steak. I just bought it at the store. It wasn't like sliced yet. So I just like to do, like, I cut it into little pieces just to make life easier and easier for the kids to eat too. I make them kind of small. So we're just going to cover these in cornstarch. Make sure I got this right. Come on. You want to come jump in and help me? Yeah, I've done this before. So I just want to make sure I'm doing this right. Yep. You're good. Okay. So how do you do this? What is the secret sauce to? So what this is going to do is just help the sausage here and help this not be all in one chunk. Let me show you. Take a lot and then just roll it all around. It doesn't have to be perfect. That's a lot easier than just rolling it inside. I'm like, this is going to take me a four hours. And then shake off the excess. And then you can finish with the rest. That's why she's here. Thank you, Gavela. Yeah. And you know what? Honestly, if you want to, you could skip this step. You just run the risk of your meat kind of cooking in one solid chunk and not getting all covered in the sauce. So I'm going to kind of break it up and separate it. Cornstarch is just going to help it to stay separated. And you can kind of even toss it in the bag if you wanted to. Okay. Let me finish this and then we're good to go. Okay. So that is ready for you. And look it. I got so aggressive. I like knocked it off. There we go. It stayed on. It stayed on. It stayed clipped. I'm impressed. Okay. So this next one, we, there's just a lot of little, little stuff. So I'm actually, mom, we're missing an ingredient. I'm just going to put you to work carefully. We need a fourth cup of sugar. Could you do that for me? Sure. Awesome. Okay. I can help you too. You can help to thank you. Okay. Thank you. Thank you. Yeah. Okay. Make sure I got this right. Are we mixing the sauce first or are we just like throwing it all in? Let's see. So with every recipe that we get in our membership, we're going to write out the instructions of how to assemble this. So you're going to want to mix your sauce together and mixing both first. There we go. Just because that's going to help make sure that all the sauce is incorporated and it's not like frozen pollen. Okay. So we'll just need a mixing bowl. Come on, I'm working. And we've got even just a small cereal bowl. We'll work great. There we go. And so in that we're going to mix together some water and sugar. What? What's that? Just a small mixing bowl. So we're in our mom's kitchen and sometimes I'm like, I do not know where these things are located right now. Here we go. Thank you. Okay. Rock and roll. Rock and roll. Okay. What do you want? So to make this sauce, you're going to add a quarter cup of sugar. Okay. Got it. And then you're going to do a half cup of water. Perfect. And then we're going to do three tablespoons of ketchup. It doesn't have to be perfect. You can totally just do approximate. You can see I'm kind of just filling it up, dumping it in. Okay. Now, have you guys done grocery orders before from the store and they sometimes give you some funny stuff? Yes. The next degree that we're going to add is some hoisin sauce. Hoisin sauce. Yeah. So we're going to do six tablespoons of that. And we'll just dump that in. It can be totally, I don't know if you can see, I'm just kind of filling it up, dumping it in. Here's five and six. There we go. Okay. Thank you mom. Yeah. Okay. One tablespoon of soy sauce. Okay. And you can use light soy sauce or that has like less sodium or just regular, whatever you have on hand, great. Then you have a half tablespoon of oyster sauce. Right. Which I know a lot of people are like oyster sauce, like I don't like fish. I don't. I don't. But it just is more of an Asian flavor. Yeah. And you don't need very much because you don't want to overpower but it does add more of like an authentic taste. And it just adds a really good flavor. Okay. Apple cider vinegar, two tablespoons of that. If you don't have apple cider vinegar, white vinegar will work great. You just kind of need the tang that comes from the vinegar. Yeah. So if you just have white, it's totally fine. Okay. Okay. Then we need sweet chili sauce. Yep. And then so we have four teaspoons of that for today. So this one does, it feels like it has a lot of ingredients but it's just a tiny amount of each one because we are making this sauce. You could easily like double or triple this too. Yeah. So then you can feel like, oh, I'm using more of my sauces. Yes. Okay. And then garlic. Okay. We've just got what? Four. So like you can either do four cloves of garlic or you could do four little teaspoons of garlic. You are going to want that garlic. Not in there. That's okay. That's okay. Do you want to taste yummy? We can mix that up after. Not a problem. Okay. Perfect. I'm just going to add three then. Okay. That's it. That's your sauce. So I would say for the majority of our recipes, they are not this intricate. There's not this many ingredients but this one is so flavorful. It's worth the extra steps to make this sauce. Yes. And this one's called the Beijing beef. Did you already say that? Yeah. Okay. And this is actually from, so we've done these freedom of marathons before and those are from our month one membership but this one is month two. So this gives you a little highlight. Right? You can get in month two. I mean, this is one that I have never showed people on YouTube. So. This one's so good. Okay. So here's our sauce. It's ready to go. We're just going to dump that right in. It's got some nice flakes from the sweet chili sauce. You can see the garlic in there. It does look good. Okay. Then we just have onions and peppers. Yeah. We're going to add red onion and red bell pepper. So if you don't want your peppers to be super tender, you could add those at the end of cooking. You don't have to add it here. I love to add it in with the beef because of the flavor that it takes on. I like it because my kids will eat soft peppers, not hard peppers. Yeah. Okay. And with that, you're done. That's it. Okay. Yep. So I would just take it off, give it a good mix with my hand and then depending on what you're going to cook it in. If you're going to cook it in an instant pot, I highly recommend trying to freeze it in kind of a circle shape. You could even freeze it in the pot and then pull it out and let it... This bag did not close. Did you see that? This bag is broken. We are going to... Do you think you checked? You got it? Check that, yep. So if you're using an instant pot, try to freeze it in the shape of your pot because it's going to be so much easier when you can just take it from the freezer, put it right in the pot. But in the instant pot, this is going to cook for 12 minutes. That's it. It's fast. Completely frozen. 12 minutes. And then in the slow cooker, five to six hours on low. Yes. I would definitely do that. I'm trying to think. Instant pot, okay. We do add about a half cup of beef wrap because you don't want the burn notice. We're going to put some like wood in there. Another idea. Yeah. I went to the dollar store and got some pictures, like plastic pictures. Yes. And I can now put a few in my freezer so I can make a few at a time and it goes into like the tall position. It freezes me. So then I can just like pop it in. The shape is right for the slow cooker or into the pot. Yeah, it'll work for you. That's so nice. Okay. So there's the first one. Done and done. We'll get another bag for that. Oh, and then serve this over rice. Oh yes. That's so good. And we did, we always include side dish ideas for you. So the ideas with this one are sesame green beans, which are so good, so easy. And we have a recipe for baked veggie rolls, which are so good. So good with that. So good. Those are like clickable links when you buy the membership. So you'll be able to go right to them. So, so fun. All right, we're going to, as we kind of tidy up. Are you next? I'm not next. Who was next? We have a little schedule, so we can kind of get it all together. I'm trying to think. Oh, yes. Are you okay to do this right now? Yeah. Okay, awesome. Kate, if you are just hopping on and you're like, what are the sisters up to again? We are making more freezer meals. Freezer meals are from month three. Is it two and three? Or just like two and three? Two and three of our freezer meal membership. So if you are new and you don't know what our freezer meal membership is, let me break it down while they cook the next recipe to show you guys. Sorry, throw it. We'll sort it out. But somebody said to eat peanut butter to help with your sore throat. Does it count if you eat Reese's? I'm just going to quickly entail Reese's. It counts, it counts. But if you're just tuning in, our freezer meal membership includes, you get 10 recipes sent to your inbox every single month. So they are freezer meal recipes. You can cook them in your slow cooker or in your Instant Pot or the other thing I love about this. If you're like, oh, I'm not sure about freezer meals. These are also just dump and go recipes. You do not have to freeze these. You can just make them right on hand, dump and go. So as they're putting them in the freezer bags, you can just put them in your slow cooker, your Instant Pot and cook them. You don't have to use these as freezer meals if you just need quick dump and go recipes. Do you know what I will do sometimes? Is I clean up, I will double the recipe, put one in a freezer bag, put one in my Instant Pot. So that way dinner is done and then also dinner in the future is done. That's the smartest. But with our freezer meal membership, you also get cooking times for both the Instant Pot and the slow cooker because some people prefer slow cooker or Instant Pot or vice versa. And then you also get side dish ideas for every single recipe. You also get a shopping list to make it quick and easy. We love to use grocery pickup or grocery delivery just to make it quicker. Yeah. Also, if you love physical products and you're like, I hate that it's on my phone, it's easy to print out. Camille has done this and put it in a binder she loves to have physical things. Love organization. So you can just put it in here and put all of your recipes in here and it has the shopping list, the side dish ideas, the other thing that comes with our freezer membership. It is so quick and easy to cook shredded chicken and just put it in your freezer. So we also have an ebook of 30 shredded chicken recipes you can take out of your freezer, make a delicious meal with just shredded chicken. So we love to cook shredded chicken in our Instant Pot. So quick, tastes so good and so tender. We don't have meals ready to go with shredded chicken, right? And they all just, like, if I'm together, if you get the membership, you get the shredded chicken. Yeah. I think the very first thing I want to open it up is the shredded chicken. Yeah. And should be exactly how to cook shredded chicken. And then the next page might be all the recipes that you want to see. Sorry for it. Oh, the slow cooker. Oh, slow cooker. You can also cook your chicken breast in the slow cooker. Yep. And then we've got a table of contents to break it all down for you. But those are the 30 chicken. This is also an option if you're like, ah, I want this slow cooker. I don't want it on my phone. Print it out. It's easy to print out. And we have an option for you to print it out. And where do they get this? You can find this. I've linked it in most of the descriptions or if you go to freezermeals.six sisters stuff, forward slash membership. Oh, let me tell you that again. I forgot the dot com in there. The freezermeals.sixsisters stuff, dot com, forward slash membership. You can learn more about our membership there. You can get it there. But we love freezer meals. They are the best. OK, they are just prepping for our next recipe. What are they made? Do you want to jump in with mom and do this one too? Yeah. Kristen has signed me a recipe that I haven't ever made. I'm excited. It looks really good. Cuban pork sandwiches. Yeah. I love it there, I've been fussing around. It's like a pork sandwich you can get at a restaurant, especially at a Cuban restaurant. And it has just a really good, not Mexican flavor, just fresh flavor. I like that. Ooh, it's got lime juice, orange juice. I don't think I've had this freezer meal. That's because this is a recipe that's exclusive only to the membership. You will find this on our website. So for this recipe, you're getting the ultimate sneak peek today of Cuban pork sandwiches. OK, so I'm excited for this one. First, we've got a, this is about three and a half pounds of a pork breast from pork shoulder. Shoulder, butt, shoulder. Anything? I'm having a hard time as they are really in the middle of the half. Oh, no. Sorry. I just don't want to touch it. There we go. OK. There she is. Thanks. What else? Then you have to mix everything in a bowl. OK. And you just dump it in. Dump it on the meat. Sweet. Simple. I like it. Sorry. You're fine. OK, so what we have first is a couple of orange juice. OK, you can just estimate. Let's you see what I do. Yeah, I've got a little extra in there. I like it. Add away. OK, and then two tablespoons of lime juice. Oh, I see that there are pickles over there. Did pickles go on the sandwich? Yes. Not in here. I love pickles. Mustard. I know. And then just some seasonings. They've never been to a Cuban restaurant. Yep. No need. You're at home. It's your Cuban restaurant now. Right. So we're just using the same. Just grab some of it. I need four cloves of garlic. So let's go. Close. I'm all about the guess of it. I do need a teaspoon. All right. Now I can guess. Yeah. I say I just sprinkle it in. That's the thing about freezer meals is they are very forgiving. I think that's why I make them so quickly is because I just like splash of it. Two teaspoons of that. And it tastes good every time. Two. Okay. This is like top chef. Our sweet mom taught us all how to cook. Every time. Don't say that. This is why we have our podcast. And it's called around the... No. Table talk for moms because we would all just come and sit around the kitchen counter and talk and eat as our mom would cook. And we would just watch her cook. It was just so mesmerizing. So our mom taught us all how to cook. That sometimes would help. Mostly that they're baking. Oh, this is a heavy drop. I'm going to make it again and then lay the other way. Yeah. I'm just going to have to touch it. Right. Much better. There you go. Thank you very much. Okay. Did you add everything? Nope. I got it. Let's start mixing this together. Okay. After the caramel. I got salt. I think my favorite thing that you would make that we would all just sit around and pick at are your marshmallow brownies. I was just going to say it was no marshmallow brownies. But whenever our mom would make marshmallow brownies it was never for us. It was always to go through with someone or like for the neighbors. Give them away. And so she would give us the crust, the outer edge. I was too embarrassed to give away. It's still my favorite part. Well, that's it. I'm like... Something like edges. I like edges. I love good edges. Are you a brownie center person or are you a brownie edge person? You see those cans? They're just edges. Yes. That would be terrible to me. No, but I should. It's good too, yes. Okay. I think we got it all. We got all the seasonings. Yep. So now we just pour it down in. Mm-hmm. Done. Cuban pork sandwiches. Let's try to squeeze here out. Nice. Let's see if this one dips. Let's see. Let's see. Let's see. Come on. That was so good. Let's down have you back. So far so good. You're my favorite. I know. Is it a block? Yeah. Okay. Let's see. Okay. But now first... Oh, sorry. You can cook it frozen or thawed. Yeah. And it kind of goes by the weight of the pork. Yeah. So it's about... If it's frozen, then when you're going to go cook it 35 minutes per pound, thawed 25 minutes per pound. Okay. That's for instant pot. Yeah. Slow cooker, 8 to 10 on high, 5 to 6. Nope. On low. 8 to 10 on low. I was like, wow. You can have it. It started at 5 AM. 5 to 6 on high. So. Okay. So then after it's done cooking, you shred it. Yeah. You can use two boards. Yeah. You can put it on a roll. Any kind of roll or bun. So I just found these. Kind of a ranch roll at the store. And then. Put the sliced churro. Put your pork on there. Then that's Camille was telling us. You can add the mustard. This is for our sliced Swiss cheese. Oh, yeah. Some thin sliced dill. And then you can put it on a roll, any kind of roll or bun. So I just found these. Kind of a ranch roll at the store. Some thin sliced dilling ham. This all goes with the pork. This is so good. And then sliced pickles. Oh, bread and butter. I did bread and butter. Okay. But I forgot an important thing. Oh, when you cook this in the Instant Pot, when you dump it in frozen, don't forget to add. A cup of chicken broth. If you cook it in a slow cover, doesn't need any extra liquid. You're sure in the Instant Pot though. Don't forget. Yeah. And that's all in the directions. So yeah. We don't have a picture. I wish there was a picture. Boy, do I wish there was a finished one. Guys. A real Cuban sandwich. Let's be honest. Okay. And could you swallow it? I probably can swallow it. Water. We're hoping that you're sending tips for Kendra. It's been miserable. I have tried with hot water and gargled salt. If I'm gone, it's because the doctor has finally called me back to get me in. It is the weirdest thing. I don't know. Many times. Many times. Okay. Okay. Moving on. Okay. All right. Yep. Okay. We just need a bag. Okay. So this recipe is called chicken carnitas. Now I bet in a Mexican restaurant, you have had pork carnitas, which is just a carnitas. It's just the way that it's cooked. The way that it's repaired. So we're sorry. Okay. Okay. Moving on. Okay. All right. Next one. Yep. Okay. The next one. Let's see. Okay. And then we just need a bag. Okay. So this is the way that it's cooked. The way that it's repaired. So we're switching up the meat. And we're going to go with a chicken instead of pork. Now, if you want to, you could totally use a pork roast and then we still get pork. Carnitas, but for it's just a fun way to mix it up. And this meat is so versatile. You can use it like on top of nachos. You can put it in tortilla. You can put it on top of the salad. Like it's just really healthy and good. So I'm going to write on the bag. Because otherwise we'll never know what's inside after it's frozen. Chicken carnitas. Some people ask, what else do you put on the bag? You can put the date that you make it. I saw that mom does that. Yeah. I need to do that more. Yes. Just so you can remember these last for 60 to 90 days in your freezer, which is nice. Because if you know you're having a baby, you can like prepare like 60 to 90 days out. Or if you know you're having surgery, our cute mama has a knee surgery coming up. So she's doing full knee replacements. Does any of you done that? That one's fixed. That one's fixed. It's like chicken and all. Yes. So anyways, our mom is like, I'm going to make some of these for dad and teach him how to use the Instant Pot. So you can prep these 60 to 90 days out. But when you're writing on the bag, I like to write what's going inside the date of when it is, when you made it. And then if you want to, you can write the cooking times on there. So you don't have to come back and find it. So in the Instant Pot, I know I'm going to make this in the Instant Pot. It's 25 minutes from frozen, like completely frozen. That's what I love about these recipes. You don't have to thaw them ahead of time. You can cook them from frozen salt. Okay. So Cornitas are going in. Now for those of you who are just joining, or if you're like, what's going on? We are having a freezer meal prep session, freezer meal marathon. And we're making six freezer meals from our freezer meal membership. Which is a year long membership every month. We send you 10 new recipes by the end of the year. You will have 120 different recipes just like this. It will help with your life a little bit easier. So if you're looking for that freezer meals. Six sister stuff.com forward slash membership. And you'll get all the info there. And the links in the description, at least in YouTube and Facebook, I believe. Possibly TikTok. Maybe. Yes. Okay. I'm just going to use my hands and I'll wash them. Yeah. Totally good. Yeah. It's really simple. We've got one and a half pounds of chicken breast. So one and a half pounds is going to feed six people. If you have four people, you can do one pound. If you have less than that, you can figure out what that would be. If there are a cure just like an empty nest or inches, you and your spouse or partner, like you can cut this in half and make two separate meals, which is awesome. Yeah. Happens up. Might be a little more than a pound. If you've got a big family, you can add a little bit more meat. Add an extra chicken breast in there. Okay. The next thing that we're going to add is just red onion. I just chopped it up. It's a really rough chop, but that's okay. All right. So I'm going to add that in. Totally missed that part of that. All right. Okay. So red onion is in. Next, we've got a jalapeno. I just chopped it up. We're going to dump it in. Now, if you don't like heat, or if you're like, my kids will not do that. You can do a can of green chilies. It's fine. It'd be a really mild heat. Just flavor. Yeah. The other thing that I will do, I sometimes get scared cutting up jalapenos because it makes your hands burn for like three days. You can't touch your face. Apparently I touched my face all the time. So I just use canned diced jalapenos and we'll just scoop a couple out. Yeah. So that's a good, another way you can do it too. You are going to want some type of chili in there for the flavor. So make sure you've got that in there. Yes. I got orange juice. Orange juice. We're going to do third cup. Third cup. Yeah. And then the taco seasoning. Is that our last thing? Nope. We've got lime juice. We've got to do a third cup of lime juice. Please hold. Please hold. I'm just getting way ahead of myself. Then I'm going to grab some garlic. Garlic. Third cup. Third cup. And you could juice your own limes if you wanted to. Yeah. You can use fresh and it would be delicious. Okay. And I just need like a spoon for garlic. This. Okay. So we just need two garlic cloves or you'll see we are using Ms. Ms. Garlic. We use that all the time. It just makes it super easy when we're chopping up, when we're making a ton of freezer meals, I mean. Okay. So we've got our garlic and then one packet of taco seasoning. Yes. So when you cook this in the slow cooker, you do not have to use any extra liquid. You'll just put this whole dump the contents of the bag straight into the slow cooker and you're good to go. But if you're making it in the instant pot, you are going to want to add some liquid. And it says in here in the instructions, you're going to want to add one can of chicken broth in with this chicken. That's what I do. When it cooks. Yep. So all of this is included in the instructions, how to assemble it, how to cook it in the instant pot, how to cook it in the slow cooker, all the ingredients. Somebody said, what's the name of this? These are chicken carnitas. It's just a really good way. Now, when it's done to make it authentic, when it's done cooking, you don't have to, but it's my favorite part. Shred it all up and then you're going to spread it on a cookie sheet. And the cookie sheet you'll put in your broiler and it broils for just like two minutes. But it turns the ends really crispy and kind of just rounds them up. Oh my gosh. It's so good. So the recipes that we love serving with this are homemade salsa. So good. On top of it, serve it on the side of the chips and salsa. Mexican street corn salad. So good. So those are the things that we were like, serve it with that for a full meal, right? And you're going to be like, I love these on the little street taco tortillas. Can I have a little tortilla? It just makes it more authentic. So, okay. We stay authentic. We stay authentic. We have no idea. We just like, we love that. Okay. We are done with this one. I'm going to go help the children really fast. Let's see what's the next one. We'll get going. Or does, we're trying to think, actually Camille, do you want to chat just a little bit? Why don't we set up the next one? Yep. So are we doing wine pork? Yep. Hey, you just want to reset the way for me. Okay. Yeah. So for those of you just joining, we are in the middle of our freezer. I see somebody saying, I finally caught you live. Yes. We're so glad you're here. We love freezer meals just because it's busy moms, but they are what save us to get dinner on the table. And so today we are finally announcing our own freezer meal bag holders have come out. You can get these at six sisters shop. Dot com. Yeah. Two s's in that. Six sisters shop. Dot com. And so that is where you can get our freezer meal bag holders. The dishwasher safe. They fold down really small. So they're easy to store. If you see how skinny that is. So, and this finally is of like a nice classy color. They're usually wine green on Amazon and they melt in your dishwasher. So we're excited to have something else. The next recipe that we are making is our Hawaiian pork to Keto's. Now I'm sure so many of you have noticed. How expensive groceries are getting like the price of eggs. Can you believe it? I saw me that it was like a man holding stacks of eggs. And it was like, give her something expensive. Give her eggs. It was like a guy who's selling eggs and he was like, doesn't make $50. I know what I, I know what the worth is. So don't lowball me. Oh my gosh. Okay. So we know how expensive groceries are getting for right now. There's a cut of meat that's super inexpensive and it is all pork roasts. So this huge pork roast, it is four and a half pounds. This would serve my family for easily two or three meals. Yeah. And it even has instructions on here. You buy this pork roast and you can cut it into the size of pork chops that you're looking for. If you want, it shows you like, if you want a thin pork chop cut at this anyways, this whole roast, this four and a half pound roast was $9. So I'm going to get easily two, maybe three meals out of this for $9. So even with this, you can chop that in half and it would still be the family of four to six with this recipe. Easy peasy. So we tried to keep that in mind as we were developing these recipes that they needed to be budget friendly. Yeah. They needed to be things that didn't break the bank. Yeah. And so there are some pork recipes, but they are so flavorful. The pork just falls apart that your family will love it. Cause a lot of people are like, Oh, pork, it's going to dry out. It's not going to be good. Our pork recipes are good. I guarantee it. They are so tender. So we're very excited for this. Okay. So yes, this recipe is made for eight. There are some people we know that have big families. Now if you don't have that many people that you're trying to feed, you could easily cut this in half like we talked about. Yeah. Sometimes what I'll do is I'll just make it huge and make it for eight and then just freeze the leftovers after it's already cooked. And that can be for quick and easy lunches. Okay. So we are going to throw in the entire four pound pork roast. It's just a pork loin roast and it's a really inexpensive cut of meat. Actually right now, even chicken is expensive. Even chicken is expensive. Yep. Okay. So that is so big. It's like going to take off the whole bag. Okay. This doesn't have too many ingredients. Sorry. No putting it back on. Some people ask, do I need to trim the fat before I add it in here? Actually, I would recommend keeping the fat on and removing it at the end because it is going to help keep your pork moist while it cooks, especially in the slow cooker. Yeah. So keep your fat on. It's just one more step that you have to do right now and it'll be really easy to separate it after you shred it. So this only has four additional ingredients to add to it. So you've got your pork and then you're just going to add in some liquid soap. Let me just, One teaspoon. And you can go above and beyond. Yeah. It's a big pork. It's a big pork. So go. I love the flavor. Oh yeah. There you go. And then I'm going to add in about a cup of barbecue sauce. You can use any kind of work. This is huge. And that is, Come on baby. And so one cup is usually about half a bottle of barbecue sauce. That way you don't even have to measure. Okay. I need a knife or something. Okay. Big barbecue sauce. It might be frozen. It might be frozen. I think you're right. It's a little frozen. Okay. The next thing is going to be garlic powder pre-measured. Nice. And it is. Nope. One teaspoon. Just one teaspoon of garlic powder. Perfect. And then a half cup of pineapple juice. Yes. So if you don't want to buy a big thing of pineapple juice, I have even used pineapple juice from like drained pineapples. If I don't have pineapple juice on hand, but just like, If I have minced meat, I'm not going to use pineapple juice. I'm not going to use pineapple juice. I'm not going to use pineapple juice. I'm just like, If I have minced pineapples or tidbits or something, I'll just use the juice from the can. So if you don't have, if you don't want to buy a whole pineapple juice thing, that is also an option. Okay. Awesome. Done. We made a rookie mistake. What? Oh, did you write on it first? You did. Yeah. I was like, Oh, yeah. I was like, What was on the steak? We've been doing this so long. Always write on them first. Yeah. That's what we have learned to do in many years of freezer meals. Okay. Done and done. So we like in, um, in this recipe, you can print them out if you like to have a quick copy, but we also have a recipe on here for some fresh pineapple salsa. It is so good. Yeah. It is so, yeah. So what you do after this cooks, it will cook in the instant pot for, let me look, slow cooker five to six hours on high or eight to 10 on low. And then in the instant pot, um, this will be 30 minutes per pound. So just pay attention to how heavy it is. And then face it off that. Yeah. Yeah. Right on the back. So you don't forget. And then shred it up, wrap it in some tortillas. We like to spray ours with a little cooking spray on top, like Pam or olive oil, cook them in the oven, crisp them up on top. Then top them off with some of the pineapple salsa. It's so good. It is so good. We had a lady who was like, I may, I assembled this freezer meal and then I was like, oh, the pineapple salsa, it's just one extra step. I don't want to do it. And then she goes, I finally did it. And oh my gosh, this also took me five minutes to throw together and it just took it over the top. She's like, it's our family's favorite recipe now. I'm sad I didn't try it earlier. Yeah. And so it's good. It's simple. It's like pineapple cilantro, red pepper, green onion, or what is it? Great. Yeah, you're right. Cilantro. Yeah. But just, it's a really simple throw together salsa. And it's just so fresh with these with like the citrus and it's so tender. Yeah. The crunch of the toquito. Probably. It is. Okay. There's another one done. Number four. Let's go. Number five. Number five. Are you ready? Yeah. Okay. It's a minor combination. Okay. Cup. I have fun. Very big. Oh my milk. Cup is. We're just going to tidy really fast. I'll wipe this down. So we're all good. One second. You wait. I'll be right. Okay. Hey, we've got the breakfast one coming for you next. And we can talk out every single month. We include a breakfast recipe. Yeah. And we have a great breakfast recipe. We have a great breakfast recipe. We have a great breakfast recipe. Because we get it. If you have kids running out the door, if you're running out the door for work or something. Sometimes it's nice to just have a breakfast to grab and go. Or we love a good brinner breakfast for dinner. You can spice the stuff up like a smoothie, maybe some scrambled eggs or something. Bake omelette. Bake omelette. Anyways, we have. In every month, there is one breakfast recipe. We have a great breakfast recipe for dinner. We have a great breakfast recipe. So pretty much grab and go breakfast recipes. So which are the best? Which are the best. Strawberry baked omelette. Yes. And we have a finished product. We can show you. Thank you mom for doing that. I know. I love seeing the finish. So I apologize. Some of these are just in bags. They're not finished. I like that even better. Even better. Okay, I already wrote on here. Okay, oh good job. I like to put the date so that I can kind of recycle them down there in the freezer. I love this because she also put even though this isn't an instant butter silica group, but microwave 60 to 90 seconds to reheat it. Yeah, I like that. I love the reminder of that. This is what my teenagers will grab and they have I need a big bowl. Would you mind wiping it? Yeah, thank you. Okay, let's get in our mixing bowl. Oh you guys, I'm curious. Where I live, we have like three feet of snow and my mom who lives like an hour away from me has none. They have no snow at all. I was driving here like this is ridiculous. It's not fair that we have so much but curious where you are if it's, I saw a few people when we jumped on they said it is freezing like negative for you where we are right now. It's not too bad, we're like what 30s today, I can do kind of funny but sometimes January is hard and so I like to find things that keep me busy and freezer mill is definitely one of those that keep me busy but also make my life easier so January and if you want to try something maybe like January is my month to try things new so maybe this can be your month, maybe try freezer mills to see how you like it because I love it. I think everyone else here loves it too. Okay, I did an experiment when I made these last night. No, I made them earlier this morning. Okay, tell me. So I have regular pan and then I have a pan that has flour in it. Oh yeah. So I did half the pan, regular pan half the amount of flour exactly the same. Okay. So just so you know it didn't need any. Either way, that's it. I was going to have something awakening here. Okay, so what we do is I spray them up in tins and then we're just going to mix everything together and and bake them. So four cups of oats you can do old fashioned or quick. We usually do. I like quick, but these are old fashioned. Because I didn't see the quick part till after I went to the store. Perfect. It works. This is all pre-measured. So we have one and a half teaspoons of cinnamon, a half a teaspoon of salt, and one teaspoon of baking powder. Maybe a little extra cinnamon because I like cinnamon. I like it. We have milk here. Oh, you have your milk. Perfect. One cup of milk. Am I allowed to mix the same as you go? There's the recipe right now from this. Awesome. So we have about a fourth cup of brown sugar. I like this. I love the dump and go and mix all together type things. Sometimes I struggle with I'm the worst cookie person. I kill all my cookies. It's because I'm a lazy cook and I just like to throw things in and I know there's a specific order a lot of the time. So I'm a big fan of the dump and go stuff. All right. What is this protein powder? Oh, half cup of protein powder. A little bit less. Okay. Vanilla. Just add a little bit more. Okay. I don't know if you heard that Camille's over on the side because she makes these all the time. You can leave out the protein powder if you want and just add a little bit more oats. And then make up for that. You're looking for some extra protein. Two teaspoons of vanilla. Just keep mixing. All right. And then I'm going to get some maple syrup. Yeah. A third cup of this. Are you ready? I'm ready. This is kind of more liquidy than I expected. Yeah. I know. And we're going to talk about that because as you put each scoop of this into the up and 10 mixture in between each scoop because you want the right this is a little bit liquidy and soupy. Yeah. And so you want to have that good ratio in each scoop. And when you bake it, it kind of bakes out. That's why there's so much. Okay. All right. So this is a little over a cup of diced fresh diced strawberries. Don't do all of them because I like to see you on the top to make them look pretty. That's what I do with chocolate chip cookies when I have to give them away. You strategically place them. Yeah. All right. Are you ready to dump? Yeah. Good enough? More? Yeah. Stop. We have enough. Okay. That's it. Awesome. It smells good. I'm going to use a measuring cup or a cookie scoop. Usually like an ice cream scoop. An ice cream scoop? Okay. Because that's kind of the right size. So it's pretty big. And my ice cream scoop is like a big cookie scoop. Okay. Because it said or a fourth measuring cup. Awesome. That's what I was using. If you use a measuring cup like that, they'll be pretty similar in size. Should I just use that? All right. I'm just dumping. Okay. Ready? So I don't know if you can see. It's probably too hard to see. It's really soupy. Did you spray the pan? Yeah, she did. We spill. Oh, it's fine. Just keep going. It doesn't matter. I'm going to use a measuring cup. And just use the measuring cup. These can be pretty heaping I found out. Oh, okay. I was able to do more than what you said. It says it makes serves 12. But then I was able to do six more. Wow. Okay, heaping. Literally. Yeah, because you kind of want them to they're not going to expand very much. They're not going to break. They're not going to be there. And make them taller. You don't want to make them like level. They'll be a little bit taller. Okay. And I'm trying to stir it between each one so you can have that. I think they get the gist of it. Okay, because we have a finished one. So, and then I just like to put a little on top. Just to make them so they're ready after. Okay, there you go. I love it. Okay, bacon for 375 for 20 minutes. Okay. Yeah. That's not right. I was trying to experiment with that. So. There we go. We've been eating these finished products. I know I've had a few. I think they would be good. I don't know. I can warm or cold. We microwave them. And I will even put them in a bowl and add a little bit of milk. And then crush it up. Okay. Okay. Okay. I want to, like, serve it grizzled on top. You could serve this with scrambled eggs, bacon, just make it a breakfast or your teenagers that are on the go. Right. And then the freezer part of it is you want to let them cool. You don't want to put them in hot because then they'll be a little soggy when you pull them out. So wait until they're all the way cool. And then we just line them all up. At least that's what I do with most of my other muffins. They're so good. Just let the air out of them, zip it up. Microwave them 60 to 90 seconds, right? And then I'm going to answer it plainly. My kids will even take them to school in their lunchbox. We use blueberries. My kids like blueberries. That would be good. But in their lunchbox, they'll grab it out and put it in a zip-box bag, completely frozen. And by lunch, it's thought. So it's also a really good lunch. I think eaters, like my kids, my kids love them for lunch in their lunchbox. So that's another one. Yeah, another idea. Okay, that was really easy. So we can bake them. Thank you. Okay, this is our last recipe. This is recipe number six. We are not going to quite make an hour. Oh no, this is a little battery mode. There we go. I'm going to put it back. Okay, so this recipe is our smoky barbecue bold pork sandwiches. Now this is actually one of the very first instant pot recipes I made. Like it is old. It is what, seven years later? Something like that. It was one of my very first YouTube videos. But it's actually one of my most favorite sandwiches to make. And I love putting it in the freezer. So I'm going to hurry and grab just a second. Do you guys want to help me grab the stuff over here? Awesome. Oh, because we had a leak. You're right. Just have a few things here. Thank you mama. Should we tell them what we did when we had the leak? Yeah. We'll just do the bag in a bag. Perfect. So those of you that saw happens a lot. The very first recipe we made was to fill it up. It was broken on top. And so it couldn't seal. So what I did was I just bagged it in another bag. The seal on top on the bag inside is still broken. But yeah, that's where we're at. For those of you who can't hear, I'm so sorry. We don't have mics today because we're working with a couple different cameras. So hopefully you'll be able to turn it up a little bit. Or you can turn on close captioning for the replay. All of these recipes can be found in our freezer mail membership. freezermails.sixisterstuff.com forward slash membership. Yes. So anyways, always check your bags. Make sure that they seal. And that will help you a lot. Definitely. Okay. You're ready for this one? What are we going to do? Yeah. If you want to help me out with that. That would be awesome. All right, last one. These are the cutest little roasts. We did talk about that pork right now is super inexpensive. For this recipe, it does call for a three pound pork roast. But all that they have at the store were these little tiny like picnic roasts and rib eye roasts. They'll work great. The pickup people gave us that. But it worked. So whatever little pork roasts you can find, you can do. Oh, thank you, Doreen. You're so sweet. She's like, I have to go back to work, but I'll watch the rest after. Hanging out with us today. I don't know. What are you doing? Oh, thank you. Perfect. Thank you for doing me. I'm just going to add the meat right into the bag. You can even use frozen meat. It doesn't have to be thawed. You can use frozen and we'll just put it right in the bag frozen because you're just going to freeze it again. That's what I like doing. I like finding it like really on sale and then I'll buy a lot of it. And then I can go through and make it into freezer meals. With how expensive food is right now, that's the way to do it. I'm going to go through all this week. Make all the chicken recipes. Oh, look at Alice is even saying it's $1.68 a pound here where she lives. That's a killer deal. If that was me, I would stock up on work and just make all these pork recipes. Keep them in my fridge for the next three months. Or freezer, not freezer. There's the meat. You're good to go. Thank you for that. We're just going to add some seasonings. And garlic powder in here. Just about a half teaspoon of each one. We're just going to just throw it in. And we did pre-med or some of these just to make our life a little bit easier. Okay. And we're going to add a fourth cut. What is that? Yes. Yes. Guess not with this one. I don't care if I have a little extra because I love this. So some of them on Instagram like talk cat here. So we just have to speak out loud. Sorry that you're on our phones with that one. So sometimes the sound doesn't come through very well. Okay. Fourth cup of liquid smoke. Which happens to be one of my favorite things. Okay. Then we just have a 12 ounce bottle. This might be a little bit more actually. So this is 18 ounces. So I'm not going to use all of it. But I'm going to just guess. I'm going to be honest. I'm not going to use all of the sauce. Which I love. So if you're trying just so you know, it's actually delicious and my husband can't even tell that it's not as much sugar. So we're going with 12 ounces here. And yes, we are going to eyeball. A little bit more. There we go. Okay. And you guys, that is it. That is all there is to it. So go buy your pork. It's on sale right now. I'm going to pull this out. Seal it up. Okay. So when it comes to cooking. So we're going to cook it in a slow cooker. Now it's a roast. So you want to cook it low and slow. Slow cooker is eight to 10 hours. On low. And you're going to cook it just like this from frozen. If you're going to cook it in your instant pot. You're going to want to add about a half cup. Of beef broth just because you need that liquid. Because you don't want the burn. So it's not going to be a roast. You want to make sure that you cook it for anywhere from like 60 to 90 minutes, about 35 minutes per pound. But then I like to let it sit. In my instant pot for at least an hour. My favorite thing is to put it in in the morning. And then I'll just let it sit on keep warm so it will cook for the, a lot of times. So either 60 to 90 minutes. And then I'll just let it sit there and keep warm the whole rest of the day. The longer that it stays in there, the juicier and tender it will be. So if you, if you cook it just for 60 to 90 minutes and then release the pressure, it's going to be a little tough. So give it some little, give it some space, give it some time. It'll taste so much better. Okay. So with this one, really all you're going to do, I like to serve it with a little bit more barbecue sauce. And then just on some yummy buns. One of my favorite ones. They're my new ones that I love lately are potato buns. These are my favorite. Okay. I think, I think that was it. I think we did all. I think we are so close. We did six in an hour. And we, it was kind of like madness here. Exactly. What's great is you don't have to clean up between recipes. You can just knock them all out. Right. Exactly. Awesome. So you guys have been dealing with sore throats. Like, I still have to win since Christmas. That's like, we are still like scratchy around here. I don't know. I think something's going around our family. I don't know. Okay. We've got, so there's five. We're missing one. Oh, these ones. Oh yeah. Strawberry cups. Yep. Okay. So there you go. Six dinners. Or well, five dinners, one breakfast. And we'll see you for dinner. And dinner is done for next week. Yeah. I'm a big fan. All right. Thanks so much for joining us. We appreciate you. And, and we did this one today. It's called the freezer mill holder. Like, we love freezer mills. You know this. We make them all the time. We use them all the time. We just, we were so excited to have something that will actually help you guys. So if you want to get our freezer mill holder, that's actually sturdy and dishwasher safe, it will not melt. Like the other ones. Yeah. Then you can go to six sisters shop.com. You can find it right over there. Yep. And then if you want all of these recipes, these are all part of the freezer mill membership. Where you will get 10 new recipes just like this every single month. So you can stock your freezer and be ready to go. These meals are good for 60 to 90 days. So it's, it's fun to just have dinners done and not have to worry about it. So six, go to freezer mills.com. Nope. Freezer mills. Six sisters stuff. Dot com. Forward slash membership. Yeah. And that's where you can get all of this. So, Yeah. I think that's everything. Thanks for being with us, you guys. It was so fun. We appreciate you all so much. Yes, we do. Okay. We'll see you later. See you later everyone. And we just have to end it also.