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I’m a certified fitness trainer, wellness coach, mama and meal prep pro. I help busy women to prioritize themselves & get results with fast, effective workouts + simple, nutritious recipes.
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Okay good morning everybody I am a few minutes late to start this um because Carrie’s joining me and we haven’t had a good catch up in a long time she’s been a prep party member right from the start before we had meal prep menu so this is
Exciting to to have her back um we are going to zoom through all five week night meals in I think we’re going to get it done probably in I would I would think around 40 45 minutes today um if you’re following Along on our done for
You menu which is posted up on the dashboard we are leaving the baked spaghetti to the very end because that is the only recipe that we actually have to do some cooking for today the rest are just like dump meals so we’re throwing them all into a bag
So um how I lay out my kitchen counter is I’ve put all of my ingredients into their prospective recipes um so we can just kind of grab and go and then obviously I have a couple of measuring cups and things that I need um but if
Any point I mean there most of you catching the replay from what I can see so feel free to pause and catch up kind of as you need because we do move pretty quickly all right for the first recipe we are doing if you see me move to the
Side I have my iPad going with my recipes we are doing the five ingredient white chicken chili so I just have my freezer bag ready to go and this is an easy dump one so we are going to add chicken stock chicken Great Northern beans salsa and cumin there are five
Ingredients and it’s all going into the bag today if you’re following the recipe and you are a full recipe uh follower in the fact that you don’t like to change from it um you potentially have already cooked your chicken and have shredded it
I do not I am lazy and I am simply going to dump my full chicken breast into the bag um I am going to cut off some of this fat because I do have a little bit on my chicken I did the click and collect today uh yesterday I picked it
Up not normally a huge fan I like to do it myself but I won’t be won’t be picky so I am going to dump two large chicken breasts into my bag here and then what I’m going to do is I’m just cooking this all together in my
Crock pot so then once it has cooked um I can just pull it out and shred it and then add it back into the pot if you’re using like stove top um then you would probably want your chicken kind of already cooked so once I’ve got my chicken in
The bag I’m just going to go ahead and dump the rest of the ingredients in I did not start with the chicken stock because if you do not have the holders it’s Mayhem trying to hold liquid liquid and the bag and not have it spill everywhere sorry I’ve dumped my chicken
In I’m also dumping in two cans of Great Northern beans so I’ve just rinsed mine here and drained them I’m tossing them into the bag I’m also adding in some salsa the uh it’s calling for 16 o I just bought one can uh one jar I should
Say and I’m splitting it half between um this recipe and then also the whatever recipe we need it for I think it’s the pork one so if you’re doing the same I’m just like eyeballing it I know some people are such measurers and this would give them such anxiety so go ahead and
Measure if that’s your thing there’s zero offense taken here we are also adding in here two teaspoons of ground cumin I know Carrie you’ll be sick of me saying this but for those girls who used to join my prep parties often cumin I have to throw into recipes when
My husband isn’t home cuz he enjoys the taste of it he doesn’t know that it’s in there but he can’t stand the smell so I kind of throw that in there he’s not home so we’re fine now we’re adding in um four to six cups of chicken stock
And I say four to six because if you are following the six um first of all it does make it go a lot further but it is a lot of broth okay so um choose what you prefer I’m going for about four cups which is my entire um
Container depending on how much chicken you put in I’m just trying to preface here for you just make sure that your chicken breast is covered okay so what I mean by that I’m going to bring this forward so you can see I’m going to pour my stock in and mine’s four cups which
Will be plenty I’m hoping that it covers the entire beans and everything and it’s and it’s going to perfect the reason why I say this is because when we’re adding any proteins to our freezer bags depending on how long you plan to freeze these I typically eat them within the
Same week so like today is Thursday this will be our next week these will be our next week’s meals um but if you’re planning on freezing yours for say your pregnancy like for when you’re have your baby or if you’re gifting it to somebody for Christmas or whatever um just make
Sure your protein is covered because you can often get like freezer burn on your protein if it’s not and this is our recipe done team so all I’m doing here is sealing it a little bit making sure that I can squeeze out a lot of that air for that same
Reason in that I don’t want my food to go stale or freezer is you know sometimes you can taste it like I know when my stuff’s been in my freezer too long or you can see it sometimes can’t you they make these really cool labels my mom showed me
Um sorry sorry plug plug they’re like this and they actually melt off in your dishwasher they’re a dissolvable label so they’re not going to melt off in your freezer so for postpartum I did these on my stuff they don’t melt freezer if you’re like doing something
In reusable then you can wash them off oh girl make sure you send me the link after this so I can share it with others yeah all I do here is I just massage that bag as well and then yes definitely add your label on so you can remember
What it is um not only do I typically put the title on it um but you could put the date that you made it just so you can keep track um sometimes I just pick and mix I never know what I’m having I’m like oh
Yeah let’s see what this meal is but um those labels are also really handy if you need to add something to the recipe this one we don’t this one will dump straight into our crop pot and go but sometimes you you might have to like in our chicken noodle soup we’ll have to
Add noodles and that’ll be a really good one to be able to record all right I’m going to toss this to the side CU that one is done first meal done we we’re cruising here so I’m going to leave my trash can open so I continue to dump all right next next
Recipe we are moving on to the chicken noodle soup so I just kind of prefaced that one same thing I’m going to grab my reusable bag here have that ready to go I’m going to move some of my stuff out the way now in this one we’re not
Adding everything into the bag as I just said earlier we’re not adding those noodles into the bag because uh we only need to add them in about 10 minutes or so before we actually serve it because the noodles just disintegrate and they go cloggy and yucky and I don’t
Recommend it so we’re going to keep that bag handy we are going to add in our chicken breast so it’s a pound of chicken breast and once again these meals are feeding I have been a little bit I’ve said six but I’m going to go ahead and say six to
Eight because they are uh decent sizes so now I am just throwing these chicken breast in as is because I am going to pull this from the pot and shred it once it is cooked I always like to put like my heavy ingredient on the
Bottom so that it keeps my bag sitting U right okay now I you might notice I do have two chopping boards in front of me I keep one for cutting my fresh produce and one for my proteins I definitely understand that we’re putting them all into the same bag
Together but for some reason in my head mentally it feels better to me but that’s the best thing about meal prep menus is that nothing’s coming to you in a plastic container and you can can choose the brands and produce that you prefer and how you want to do it so in
Saying that once we’ve got our chicken breast in there let’s go ahead and add um some salt and pepper I am going to say salt is optional here because we are adding in some chicken stock again which can kind of be a little bit saltier I do
Choose for the most part the less sodium um so it’s up to you you can either leave this put the Sal in leave it till you serve it whatever we are also adding in a whole onion okay hear me out on this one so we’re definitely going to make sure it’s
Peeled we’re not going to put the entire thing in with the skin and everything so I’m going to chop the top and then here I am using the same chopping bowet but and the bottom I’m going to go ahead and peel off the skin and I’m adding the whole onion into
My bag reason for that is we are going to cook this recipe with that onion in and the flavors are going to come out parts of it will break away you’ll notice when you get it out it’s not full um but it does make it easier to remove
The onion after we’ve cooked it it just like gives a good flavor if you would rather um consume the onion you want to eat it by all means go ahead and dice it and throw it in I just put the whole thing in my um freezer
Bags from here we’re going to do a little bit of chopping because we are going to be adding in three uh medium carrots and also three stalks I’m I’m lying here no two large stalks I already have mine cut because I have been snacking on celery during the week I’ve
Been trying to snack on celery clear it clearly I didn’t do a great job so I’m just going to use some of this all right we’re here to save money save time we’re not about to go and purchase a thousand things that we don’t need so as long as
Your produce is washed um then we’re ready to throw it in you’ll notice my carrots are washed but they are not peeled if you prefer to peel them or if you’ve got kids that will notice if they’re not peeled um go ahead and peel them I leave mine on my
Family eats them with a peel they say that’s where all the nutrients are right so I have scrubbed these real good because I love to get my carrots with the little leaves at the end the little Bunch on the end as much as I can now I
Am chopping these mine relative I would say mine a medium size but towards the end I may even cut those in half again this is going to be in our crock pop but um the thicker you do them or the bigger they are the longer they take to cook so
If you want these carrots well done you know like like a boiled carrot almost then I would cut them a little bit smaller and then we’re just going to go ahead and throw them in so my bigger circles I’m just going to cut in half as
You you can see here they just look like this just so they cook at the same Pace as the others I don’t want hard carrots in My Soup and I’m pretty sure this is the probably the only recipe that we’re really doing a bunch of chopping
For some weeks those of my members who are jumping on or catching the replay you’ll know some weeks we are doing more than others but I purposefully choose them so that some are easy and some are a little bit more timec consuming so that they can
All be done in an hour there’s never a week where you’re spending more than one hour to cook all five meals oh mine are all rolling off the edge how are yours that’s all right I started batching all of my like carrots onions and celery into freezer
Bags so that way I just pull one out and I don’t even have to chop anything and I’m never going back it makes it so easy and then nothing ever goes bad I don’t have to worry about my carrots or my celery going bad exactly done yes
Yes I heard a lot of people been doing that with their herbs and things too it’s a great idea and those awesome Choppers I think they’re from Pampered Chef and you can do um I don’t have any pamper Chef people that I know but um I’ve heard they have a really good like
Chopper don’t know what it’s called here I am giving useless information but it’s like a dish it’s like this big you put your food in there you press it down and like chops it up really small or however you want it slices dices so maybe Santa might have to bring
Me that this year because that would make this even EAS no excuses right I know I’m like I’m all for especially now with two kids easy yes make it easy for sure I hear what that was not sealed I’m okay okay I am dumping my carrot and my
Celery into my bag so I’m almost done with this step from here I’m also adding in one teaspoon of minced garlic if you’re measuring I just use my jar I’m also adding in My Rosemary and my bay leaf I my bile Leaf out now the Rosemary we’re actually
You’re not eating that either so the the onion you’re going to be pulling out and the Rosemary you’re going to be pulling out also if I kind of grab one of like the bigger stalks or you can just tie them together if you’ve got like smaller pieces if you’ve got dried
Herbs they always make me sneeze um you can go ahead and eat it I would just use less okay cuz this is going to soak in almost like marinade my my uh soup but I’m going to remove it before we eat it and then my bay leaf I will get that but
Add your bay leaf in and then finally we are dumping in eight cups of chicken stock so I have my four cups here and then I made um it’s just water and then those little cubes because I uh I didn’t have them all I didn’t have enough chicken broth already made that’s okay
It’s ready to go in here so I’m going to pour that in you don’t have these holders you need to contact me I’m gonna get you some because they are a blessing I need them for some reason that’s ever bought and I’m like I hate
It every time I meal prep I’m like I need to get those yes and you you’re the girl who has less hands than anyone right now so Carrie for those of you catching the replay has a daughter the same age as gray or maybe just a little bit older or younger
Um and then a newborn she’s six weeks old so Harry is absolutely killing it come in here say she’s got no hands and no time she literally has no hands at no time okay I’m going to seal this one up making sure that is sealed very well cuz
It has a lot of broth now when you put this into your crock pot it will seem a little empty like your chicken’s going to be at the bottom you know that you’re removing your onions so you’re kind of like that’s a lot of liquid but remember in this recipe we are dumping
In um 6 oz or more of egg noodles right before we go to serve I would say I’ve put in here about 20 minutes left of cook time I may even adjust this to like 15 okay so keep an eye on those chicken those chicken noodles on those egg noodles
Because they really just boil really quickly all right so that’s our second one we’re killing it Carrie we’re cruising all right let’s move on to recipe number three I put all the chicken first for those of you who have got like put yours all in one um like spot
So just clearing some space over here we are moving on to the chicken Dean mustard now if you’re following on Facebook this would have been you would have read people’s responses on this one CU if I I believe that we had four top downloaded recipes in 2023 so far I
Realized there’s a few weeks left and this was number one all right this one and then the walk the tacos you know the uh viral Big Mac tacos but this one is definitely a favorite one because it’s easy two because it’s cheap and three so versatile add it with rice add it with
Veggies put it in a bun have it as a sandwich um literally could put it on pasta It’s just delicious so in here once again we’re putting in those one pound of chicken breast more or less depending on your family size and you can completely adjust that online now uh back when we
Started prep parties and we couldn’t really customize anything it was just kind of shop what I told you to do and adjust as needed but now you select your family size or how many you’re cooking for and your um your recipe will be adjusted so I need to cut open my other chicken
Breast okay looking good all right I always I mean I’m cooking for three but I always do make a little more because my husband and I will typically use leftovers for lunch so when I say I’m cooking five week night meals I’m really cooking my day like my breakfast is always cooked fresh
Or I have oatmeal or yogurt or whatever but my lunch and dinners are done so as much as it kind of can be painful to find this hour in your week it’s always worth it okay next up we are adding in three4 of a cup of Dean mustard and this is if
You’re following the one pound um kind of rule here of chicken three4 of a cup I have a half cup in front of me here so obviously I’m going to do a couple of pause here if you are catching the replay I sure hope you’re doing this with us and not
Watching because you will see a how easy your week will run but also how easy this is to do like I promise you I never have a ton of um washing to do like my dishes I will probably have my chopping boards couple of spoons measuring cups sometimes a mixing
Bowl and that’s it like it should not take long at all all right next up we’re going to add a half cup of maple syrup now you can adjust this to your taste okay half a cup seems like a lot so I usually go on like look you call it air
Of caution or of caution I don’t know whatever the whatever the um word is I’m looking for so I always do a little less when it comes to sugar or like anything with sweetness um because I’m not much of a sweet person so I’ll adjust that and we’re also adding in two
Tablespoons of white wine vinegar or if you’re looking for a substitute you guys know I don’t like to waste money so if you’re thinking white wine vinegar I don’t know if I’ll ever use it again you can use um like I’m using rice vinegar you can use like cooking Cherry like
Either red white up to you it will change like the color but when you pull it out and shred it will be fine um so yeah there’s a whole bunch you could even use like liquid aminos soy sauce okay got that going and then finally we are adding in
One chopped onion now this uh chicken I pull out once it’s cooked and I shred it up so I like to dice my onion relatively fine so if I’m adding it to a bun or onto rice or a taco or a burrito or whatever um it’s not like super chunky
And it’s almost like almost like a like shredded in there as well you know so I’m going to do mine relatively thin either spliced or diced up to you I know I had somebody email me I’m sorry I do not recall who it was um but
If you you don’t eat onion don’t just don’t put it in that’s totally fine you can you’ll have the opportunity to add in other things to meal vegetable wise so as you can see I’m slicing mine relatively thin here so that for the most part it disintegrates when I
Cook but oops and then also um so I can add it in add it in my I don’t know what I’m going to do with this this week probably like burrito balls like build your own burrito balls they’re always popular with my family always popular with me because
Then I can eat as much as I want and again you don’t have to use the whole onion you can do half whatever feels good to you car you impressed with me right now that I didn’t just cry chopping that onion do I get immune to it now or what I’m so proud
There has been times folks when uh I’ve had to be like this play yourselves I need to wipe my face like today is a good day all right so I just kind of move everything once I’ve used it I like shove shovel it over to the side to give
Me that little bit more space to work and then at the end of the prep party as I’ve thrown everything in the freezer um I clean up all right what we got let’s check it all we’ve got our maple syrup we’ve got our mustard we’ve got our white wine vinegar onion chicken
Breast that is perfect before I se this bag notice what I’m doing I am making sure that my chicken breasts are covered in both the mustard and in that white wine vinegar okay so once again keeps it that little bit safer when it’s in the
Fridge but then also so it can kind of marinate as well for these hours before it freezes this is so yummy I’m excited for this one also a good marinade for grilling season okay now you notice I kind of if my bag isn’t full I kind of bend it over so
That I’ve squeezed all the air out of it recipe number three done and dusted at 9:30 on the no so we have half an hour to get through two and we’ve just done three in like 20 because we talked for the first bit so we’re cruising these also fold down so you can
Put them in your cupboards which is really cool your drawers well let’s move on we are moving now from our chicken recipes we are moving on to our pork I believe we are this one is don’t let the name put you off if you have young kids because it’s
Kind of like a s all right it’s called High pork with peanut sauce so it’s not spicy it’s not exotic it’s just delicious all right so we are adding our pork or your protein of choice and our onion which I believe is sliced into our freezer
Bag now we are going once again for one pound of pork this does serve I have said four it will cook a bunch but then also we’re adding two to it if you want to rice or vegetables or whatever your family prefers Noodles Etc so I am going to cut open my
Pork should have done this before we started but never mind and you don’t have to even dice it right now if you don’t want to you can um put the whole thing in your crock poot and Shad it after or whatever you choose I’m going to dice
M so I have a massive pork loin here so I’m just cutting mine in half and I will probably freeze the rest for another recipe down the road I’m move this so you guys can see me get rid of all my chicken fat okay so I am just kind of cubing or
Dicing my pork I’m going to add it to my bag if you’ve already diced yours or um you bought it diced go ahead and move on to the onion okay now you can choose how you want to dice these how thick is what I’m referring
To I always like to have I I usually SE serve this with um steamed vegetables and rice so I like everything to be like bite sized so that I don’t have to cut anything for anybody and we can all eat at the same time is how my brain
Works I am loving that we are all jumping on this and I’m hoping people catch the replay this week because next week seems busy it’s like right before Christmas I do not want to be cooking any more than already doing those dang sugar cookies and all the other things
We have planned for the week and I also feel that our nights are busier because I want to go and see all the lights I want to go to all the festive events so it’s just an all round win for me because doing this with you
Guys we are still in our first year so our pricing does reflect that um we are in like a beta launch we have so many exciting updates coming for 2024 though in the past we have been posting two weeks of done for you menus at in
Advance so that you can I’ve had some people say that they you know shop at Costco and they only they only shop once every couple of weeks so I like to provide those uh click lists and those um ingredients for you so you know kind of what’s ahead however in
2024 we are providing the entire year so we will have an entire in the portal they’ll still will be the done for you all of the click lists will be done um all of the recipes will be there your menus are there and not only we have
Weekly menus for you we will also have seasonal menus for you so although our weekly menus we always try to use seasonal produce just because we’re conscious of price and realize that for the most part we’re cooking for big family so we’re you know trying to save a dollar
Um so we’ll have seasonal re seasonal menus as well so if you’re entertaining for Christmas for example um your entire menu will be there for you uh including St Patrick’s Day Valentine’s Day um what else we got Easter a whole bunch of things uh we will have like
Date nights specific like if you’re choosing to stay in just so much to come and it’s so exciting the team has been working really hard behind the scenes to get it off and running for next year so now is a good time to join us because you’re getting access to so
Much okay here I was saying our chopping was nearly done but this pork was killing me out of breath all right I am ready to add this in use my Fork to to spread that out along the bottom of my bag just so that my liquids will cover it and then the
Last thing that I want to do here is chop up my onion slice my onion I should say so I’m going to go ahead and do that really fast I’ve said it before and I’ll say it again if you want to make prep parties even easier and you prefer to spend your
Money on pre-done by all means buy your pre- chopped onions you know buy your pre-chopped carrots doesn’t bother me make it easier for yourself you know what your budget is you know what your time is so make it work for you that’s why I like the um pre-
Chopping everything is I have um like a chopper like a blender type thing so I can my wig get carrot celery and onion and for the month and then prep it and so I’m only doing it once a month and then I don’t have to think about it it’s
Ready to go and soups and stews it’s so good you can even throw that into pan you know and saut with I don’t know omelets or you know whatever those last minute meals and it makes it just so much easier because I had to chop twice and
It was so much work instead of my little B for I love right now I’m doing this you’re sitting back like I’m done I’m not doing it again yep that’s awesome all right so be like Carrie we need that written on an apron be like Carrie Okie do that’s
In my iPad’s telling me I’m at 5% so we might be just like freestyling on this last recipe um I’ve got my pork in here I’ve got my onion in now we’re going to add in all of these extras so we’re adding in half cup of salsa or for me
It’s the leftover of the salsa that was in my jar I never throw out my jars I always wash them and then reuse them one way or another I feel like I could never have enough so I’m glad to see the end of this one I can use
It I’m also adding in a/4 cup of peanut butter now Carrie knows this but I have no self-control with peanut butter so I always love when you guys are on with me to saves me from like taking a teaspoon and shoving it in my mouth while I’m cooking CU I’m usually a
Bit of a snacker while I’m wrapping or cooking we are also adding in three tablespoons of lime juice and again 3 tablesp of soy sauce I am using Liquid Aminos for those of my friends who are gluten-free this is a nice gluten-free alternative to Soy Sauce you can also use like coconut
Aminos um I know you can buy low sodium soy sauce so if you’re trying to watch your salt intake that might be worth a look in okay two tablespoons of Ginger I am just using um my dried Ginger I’m a little bit of a sucker for dried herbs
And spices because I just like to keep them in there and use them as I need without having to worry um you know like if they’re going to go off if you watch me be a little heavy on the ginger don’t judge me I just love it so otherwise two
Tablespoons is probably enough we are going for now this is optional I am personally not adding it in but you can add in A4 of a cup of sugar or just a couple of teaspoons tablespoons of sugar it does sweeten it up from the you know
Like the soy sauce and the um peanut butter and then we’re also adding in here some garlic so two cloves of garlic or a couple of teaspoons here or you know measure with your heart like I do with a lot of this stuff yum and that is another recipe done for
So before you feel that once again just really massage that fork through um and even the onion but try and really spread out the the peanut butter and the lime juice soy sauce um I know one of our members she like has a heart attack every time I just
Like dump things in she like every time there’s a sauce or a marinade she like does it in a small mixing bowl so it’s all combined and then puts it in which is so cute and go her I just like to save dishes and time but um it’s all
Going to go into one crock poot together right so it’ll completely combine together then but you also don’t want like all the peanut butter on one side so that’s kind of why I do this all right let me seal this up I think I may even leave this one out of
My freezer and do this one over the weekend because that’s sounding really good to me right now all right our final recipe um and I feel like we probably Ed the whole time because I’ve been talking too much our final recipe is the baked spaghetti this is quickly becoming a
Favorite it is one of our newer recipes we add recipes weekly to the portal so that you never get bored and so that you don’t feel like eating healthy is uh Bland or boring so this one’s fun before we start though we have to cook our
Pasta our spaghetti pasta and we have to cook our um sausage mints or ground sausage or ground pork whatever you’re using so that we can kind of layer our dish so while we’re doing that just make sure that you have a b Mak dish lined if
You’re lazy like me so it makes the clean up easier um but I’m just going to dump my spaghetti into my boiling water which I’ll do now and then my sausage mint at the same time into the sauce bin we don’t often cook in a prep party
Or you don’t often have to cook things ahead of time like as you’ve just seen in those other four recipes but um this one is awesome for make your head meals if you’re cooking for a group of people our neighbors across the way are coming over tomorrow night um they’re going to
Have a meal with us before we go out and look at the ice sculptures in uptown where we live um so I figure I’m going to make this we’re cooking it now I can cover it and put it in my fridge and then I will just bake it before they
Come all right so the cheese will melt I’m adding it all in but it’s not actually baked until they come all right so you’re still having to do a little bit of cooking but the hard part’s done all right um I really didn’t tell you the instructions the ingredients say
One um pound of Italian sausage I’ve also cooked this in the past with ground turkey I’m pretty sure that’s what the photo is on the website was my ground turkey um and then it is six cups equivalent of spaghetti pasta so it’s about a package all right just
Less than a package so we can put that on just start cooking yeah I’m cooking it one for a freezer meal for my friend who’s about to have a baby and does he have other kid yeah she’s got two other kids she’s got a four two
And then this is their third yeah wow bsy girl but this is the best for fames hands down yeah oh that’s what I needed but that was one thing I did this I did it with rose too but I made sure to prep my freezer for
Postart right yeah and you know um I’m just letting another person in here and you know that that’s kind of how meal prep parties came about so when I was pregnant with gray I made about a month’s worth of meals so I did 30 meals and I’m pretty sure it took
Me you know around about three or four hours to do all of them and when I shared it with friends and I told them what I’d done they’re like oh can you send me those recipes so I put it together in a PDF and then I started
Sharing them in the mom’s group that I’m in on Facebook because I’m like well geez if that help me it will help others um and I was hi AA and it was the best because you can just get so much done yep and that’s another reason why
Next on the portal you have access the entire year so that if you’re somebody who is expecting or has friends who are expecting you can cook like you could set out an afternoon and literally plan six months of meals if you so choose you know what I mean um so I’m really
Excited about these upgrades I know we are up up to um the final recipe actually we’ve been on for about 15 minutes we are on to the baked spaghetti okay so right now we are just boiling our pasta and we are um cooking our Italian sausage or pork or
Whatever it is to use okay because we’re going to get ready to layer our dish so you jumped on at a good time sorry I’m late you are fine you are what is the time there like 7 a.m. yes almost 7: a.m. yep oh I see the bags on the counter
Okay Al we have prep parties coming up every month so we have um after this one it’ll be done for a little bit until January but we have January February March are coming up and they will all be on weekends um and I believe for the most
Part they’re at like 2 or 4 P.M so that might be a little bit nicer for our East Coast wait West Coast um I actually have a friend that was supposed to join and uh sounds like she had a last minute meeting that was added to her War calendar so I I feel
Like if it’s the weekend it probably will work best too for some even folks out on the East Coast as well yes absolutely I just figured like I’m like am i g to do one in December I’m like I’m doing one and it’s just going to be
Whatever we will throw this up on the website um it’s it’s recording now and um people can catch the replay because it’s December people are busy all around the clock at this point so true true true true awesome I hope you’ve got your coffee while you’re doing this
So um I I was looking at your stories and it sounds like you had a whole Mison plast right so you’re essentially like you know putting all the ingredients on a counter like uh per recipe yes okay that’s how I had had it set up and then
I just kind of move everything to side when I’m done for example that’s everything we’ve used and I’ve moved it to the I keep my Rees up on my iPad just because I don’t want to flip between but you could easily computer okay I was saying a carry um we don’t typically
Cook during a a prep party or you shouldn’t need to cook too much during your regular week um this is just an exception because a is a really delicious meal and B you just have to throw it in to bake the cheese on top so
Um this one will take us a little longer but as soon as this is boiled and the the sausag is cooked it’s literally just like dumping it into this tray so we’re getting there nice and I always buy like I buy big packs of meat so I’ve already
Broken down my meat into smaller like serving sizes so I just added it my sauce because it was already done perfect yes you you’re one of The Originals so this would have been one that would have came with the instruction of like pre cook you know
It’s when we jump on this is already done um but for the purpose of people seeing how easy it is even with ones like this like we’ve been chatting the entire time and we’re still going to be done like I I know it that’s awesome yeah I have four plus
One that I needed to add one of the ingredients to that I had run out of that I bought for the party so I was like I’ll just add it to my other Recipe almost done yeah oh Carrie how old is your baby oh she might be sorry M I’m muting because I have my toddler helping oh so I have a two and a halfy old almost three-year-old um her and gray were born like very similar times no that’s I’m
Wearing I’m sorry you broke up for a minute so how old is your okay this one is six weeks old oh my goodness brand new brand new congratulations thank you all right I’m going to give that pass that just a tiny bit longer and then I’m going to drain
It um all we’re doing here I’m going to talk us through this one um real quick because the hard part’s done the cooking part is done we are just layering our baking dish with each of our ingredients for pasta so I normally do and I’ve put that in the instruction I do um
Pasta meat spaghetti sauce Ricotta and then I repeat pasta meat spaghetti sauce Ricotta and then I always top with a bunch of mozzarella cheese or a bunch of cheddar cheese um those of you who follow along with my like personal Instagram or my my fitness Instagram I
Have been gluten and dairy free for years like I would say probably five maybe more years um but since this pregnancy for those of you who don’t know me personally I am expecting a baby in May since his pregnancy I have been out to eat it all and fine
So gonna be like demolished by me let me that’s awesome all right I’m going to drain my pasta and then we’re going to get to work now you can do this while it’s hot you no need to wait for it to cool I personally am going to wait for it to
Cool before I cover it and put it into the fridge but we have about I would say we have about five or 10 minutes because we started late um to get this together so I’m going to walk us through it right now okay you can use Fork spoon whatever you
Prefer I am just doing a thin layer of pasta so right along the bottom of my dish I’m doing one layer I typically do two layers for this so I realize I’m like covered in stain so um spread it out along the bottom of your dish and I will show you when I’m
Done and when you serve this it does still serve like pasta like I do use my pasta bow for it but because of the cheese and we’re baking it um it is kind of more of like a slab it’s still you know needs space but it is like a slab
So I’ve got my spaghetti dad at the bottom there I am then going to add my sausage again we’re just going to even this out between two because we’re doing two layers and you there is no right order if you want to put pasta sauce on top of
Your pasta because that makes sense to you go right ahead I then using my pasta sauce and you can use a spoon or you can just throw it over but we want to cover that generously with our pasta sauce let’s be honest that’s where all the all the yumminess comes from in my
Opinion if you would like to make your own there is a pasta sauce recipe on the portal we’re here for ease today I’m then grabbing my ricotta cheese I will grab a spoon and I am going to just again make sure that’s spread out nicely over the entire
Dish I hope olly and Mel from Seth Mama tribe are not uh following along today because they will have a heart attack that I never measure anything I measure it for you guys measurements on the recipes on the online we hosted a private party for their group of moms and women
And poor Ali it’s like I need help I cannot just free freestyle all right so this is what mine’s looking like right now so I’ve got my pasta my sauce my sausage my ricotta you don’t have to be too fancy about it because remember this ricotta
Is going to melt as we bake it okay right great best part here is now we get to load it up with layer number two and you can just dump the rest of it on there we’re going to use up everything we’ve got here we’re not about to do 25 layers one
It takes way too much time and number two it’s all going to taste the same right so I just kind of spread that out and we repeat that same process so either meat or sauce or whatever layer you did I save the mozzarella cheese or the cheddar cheese or whatever cheese you
Chose for the the graded I save that purely for the top if you want to do a layer within your dish I’m not going to judge you probably a good choice no never heard anyone say there was too much cheese oh I forgot pasta sauce don’t judge me I was already thinking about
Cheese that looks a little better all right now I can put the rotter on and you don’t have to top it with rotter um I’m going to when it melts in it does just make the sauce that little bit creamier and it won’t completely melt in it’ll still keep some sub substance to
It um which helps kind of you know keep it all together okay I have two ader I’m not sure if you were on when I told this story but have my neighbor is across the way coming over for a meal tomorrow before we go out to look at some eye
Sculptures and um they have two teenage kids so I am going to make this as cheesy and naughty feeling as I think that’s a that’s a solid choice for that right and once you’ve used up all of your ingredients and it’s layered and it’s heavy we have four
Adults two teenagers and gray who practically eats like a teenager so we have seven people and this will I feel confident I’m going to serve garlic bread and I’m going to serve a side salad and I confident that this will be plenty them and I broke mine into two because
One serving half of it will be plenty for me and my husband and our toddler and then the other half a friend who’s due any day so I’m going to make her a version of it so that way she’s got that ready to go at any point yes love that
I’m spreading cheese over the top now as we’re getting done here because that’s our five recipes and it’s 10 o’ on the dot so if you need to race off feel free um but kind of as I wrap up here I do want to preface in that these recipes I
Am just giving you like the Baseline and of things that I’ve tried in my family or that my VA or my team have trial in their families it’s what it’s going to look like I’m going to wait for this to cool and then I’m going to cover it and
I will bake it tomorrow before they come but I what I’m saying is I I’m giving you the bare minimum but there are so many things you can add to this um I’ve made this several times as I said last time when I made it with turkey like
Ground turkey I added onion grated zucchini I’ve added in graded carrot before like because of that pasta sauce in there if you need a hide vegetables this is the one all right it tastes so good regardless um I am going to tell you if you would like to add the grated
Zucchini like I did grate it and then make sure you use like a good towel or reusable cloth or something to drain the liquid out of because it can make the dish um a little bit more liquid like you do have to kind of drain it a little bit before you serve
Um and if you want to I have some Italian seasoning that I’m just going to kind of dump over the top depending on what you what sausage you bought you may not even need to add this my sausage I think had was like my old Italian or something so it probably doesn’t even
Need a bunch but it makes it look pretty and it makes it like look like I went to so much effort this is a 10minute meal this is from start to finish like I could throw this in my oven right now and all you have to do is have that
Cheese melt and it is ready to go so we did it fam we did it for those of you who joined um I know as we’ve been going along I’ve been telling you about the portal I’ve been telling you about all that are offers um
I will tell you that you can get access you can get annual access for you know $16 a month and it does provide you with everything like we did today um every single week uh you know you’ll have access to the entire year ahead so if you’re somebody who wants to spend an
Afternoon and prep three months in advance go right ahead um you won’t be disappointed with the menu you will not be disappointed with the recipes there’s always more um including snacks breakfast options lunch seasonal ideas cocktails mocktails they’re all there um you’re going to love access and we would love