[0:00] There are not enough hours in the day to
[0:01] do life and cook dinner. I've got you
[0:03] covered. I've got five new recipes and
[0:05] all I need from you is 30 minutes. This
[0:07] first one is so good, you might want to
[0:09] double or triple the recipe because you
[0:10] can eat off of them all week. They are
[0:12] crispy, cheesy chicken patties, and I'm
[0:15] going to serve it up with a
[0:17] salad. If your kids love chicken
[0:19] nuggets, but you're tired of feeding
[0:20] them chicken nuggets, this is the dish
[0:23] for you. So, I'm going to start with
[0:24] boneless, skinless chicken breast. You
[0:25] want about a pound and a half, and
[0:26] you're going to chop them up. Kind of
[0:28] dice them up small. only going to be
[0:29] about three chicken breasts. This is a
[0:31] great way to kind of stretch out your
[0:32] chicken breast, too. It will feed your
[0:34] whole family. You're just going to add
[0:35] this to a bowl. I'm going in with a
[0:37] couple eggs. Also going to grate in some
[0:39] cheese and onion. And you just need a
[0:42] few tablespoons. If you grate it, then
[0:44] you won't get big old chunks in there.
[0:45] I'm also going in with some fresh
[0:46] parsley. This is something I just always
[0:49] keep on hand. It's just a really cheap
[0:51] and easy way to add a fresh kind of
[0:53] earthy flavor. A little ranch packet.
[0:55] I'm going to use half in here and half
[0:58] for a dipping sauce. So excited to make
[1:00] this at work because now my dinner's
[1:02] cooked for tonight. So I'm just going to
[1:05] stir that together and add in a little
[1:07] mayonnaise. Now I'm just going to season
[1:09] it up with a little salt and pepper. And
[1:11] then I'm going to stir in a little
[1:12] flour. You want to stir in just enough
[1:14] flour till it comes together. It's just
[1:16] going to help keep these patties
[1:17] together. Okay, so that's it. We're just
[1:19] going to form these into patties and
[1:20] drop them in a skillet. Spoon about 1/4
[1:22] cup of the mixture into the
[1:25] skillet. See that crispy cheesy chicken
[1:28] patties. Each batch cooks in like less
[1:31] than 5 minutes. Cuz the chicken is cut
[1:34] so small, the patties are thin, it
[1:36] doesn't take that long to cook this
[1:37] chicken all the way through. Then you
[1:38] can just transfer them to a wire rack
[1:41] and keep them warm in the oven while you
[1:43] cook the rest. I'm just going to keep
[1:44] these warm in the oven while I mix up
[1:46] the salad. And then we're ready for
[1:47] dinner. Salad. My kids love salad. They
[1:50] call it a ranch salad or a Caesar salad.
[1:52] I'll add in some cucumber. I'm going to
[1:54] add in some tomato
[1:57] too. Wish I had a stop clock. Dinner's
[2:00] ready. Couple chicken patties. We're
[2:03] going to serve these with a little
[2:04] dipping sauce. The rest of that ranch
[2:06] packet, a little mayonnaise. Then you're
[2:09] going to mix that together with a little
[2:11] lemon juice and a pinch of
[2:13] cayenne. A little sauce on the side. My
[2:16] kids will want that. This one is so
[2:18] good. Your family will inhale
[2:20] it. Maybe one of the most flavorful ways
[2:22] to cook a bunless, skinless chicken
[2:24] breast.
[2:25] Perfect dinner. Number two, taco Tuesday
[2:29] with a whole new look. How about taco
[2:30] stuffed
[2:34] potatoes? Grab your
[2:36] potatoes. Scrub them up. Just going to
[2:39] pierce them a couple
[2:41] times in the microwave. All right, then
[2:43] we're going to get our filling going. I
[2:45] like onion in my taco meat. After
[2:47] basically making that delicious dip that
[2:49] we love, the Rotel dip. Usually has
[2:51] sausage in it. I'm just doing ground
[2:53] beef. Now I just cook it all up in a
[2:54] skillet. Get my onion going for a couple
[2:56] minutes. You just need about a pound of
[2:58] ground
[3:00] meat. And then you're going to go in
[3:02] with some taco
[3:04] seasoning. Homemade or storebought is
[3:06] just
[3:07] fine. Once that's all together, in with
[3:09] your can of
[3:11] Rotel. Okay. Then in with the processed
[3:15] cheese. Sometimes everybody needs a
[3:17] little
[3:18] shortcut. Add it. And then it'll slowly
[3:21] melt as you stir it all together. And
[3:23] this is going to be the perfect topping
[3:24] for our potatoes. Hot potato. Hot
[3:26] potato. Okay, look. Everything's ready.
[3:28] Hey, taco meat should always be made
[3:31] with rotail. Okay, now we're about to
[3:33] make the most bomb
[3:35] potato you've ever had. When I do
[3:37] dinners like this, I just love to make
[3:39] it like a buffet and then the kids can
[3:41] come in when they're ready, make their
[3:42] own taco. We're always in different
[3:45] schedules, so you know, nobody's really
[3:48] eating at the same time. I don't really
[3:50] need butter since I have all this
[3:51] cheese. Really don't even need salt, I
[3:54] don't think. Just to really give it the
[3:56] full taco experience. You need a little
[3:58] crunch, especially with Rotel. Loaded
[4:00] baked potatoes in under 30 minutes. Oh
[4:03] my
[4:05] god. I'd like to be left alone with
[4:07] this. 100%. This is the next thing you
[4:09] need to make on your next taco Tuesday
[4:11] or Wednesday, Thursday, Friday
[4:13] Saturday, Sunday. I'm breaking out the
[4:15] air fryer for this next one. This is a
[4:17] old favorite airfried bang bang
[4:20] salmon. This can really be probably a
[4:23] 15-minute meal because it is that fast.
[4:26] Starts with a simple bang bang sauce.
[4:28] It's just three ingredients. Mayonnaise
[4:31] and then sweet chili sauce. This adds a
[4:33] lot of flavor. You can use in marinades
[4:35] or dressings or other sauces. super
[4:37] cheap at the Asian market. It's a good
[4:40] thing to kind of keep on hand. And then
[4:41] you're going to add some Sriracha. So
[4:42] the creaminess and the sweetness from
[4:45] that is going to balance this out.
[4:48] Perfect. The sauce is going to add
[4:49] enough flavor to the salmon. You can
[4:51] season it with a little salt to taste if
[4:53] you want, but I'm just going to spread
[4:54] about a tablespoon onto each fillet. And
[4:57] then just pop it in the air fryer.
[4:59] Lightly grease your air fryer or you can
[5:01] put a little piece of parchment down on
[5:02] the bottom. The air fryer is the perfect
[5:04] way to cook this fish. You're going to
[5:06] get a little crust on the outside, which
[5:08] is so good. I probably should have
[5:10] started my rice first because it's going
[5:12] to take longer to cook than that salmon.
[5:13] The salmon's only going to take about 8
[5:15] minutes. Okay, so I start by sautéing my
[5:17] rice in the butter. This will really
[5:19] keep it fluffy while it cooks. Two parts
[5:22] water to one part rice. You could use um
[5:25] chicken stock here just for extra
[5:26] flavor. Definitely want to salt it.
[5:28] That's it. Bring it to a boil, cover it
[5:30] and let it simmer till it's done.
[5:32] Salmon's going, rice is going. All
[5:34] that's left is my other side dish, which
[5:35] are going to be green beans. I'm going
[5:37] to steam them in the microwave and then
[5:38] hit them real quick in the
[5:40] stove. It's all it
[5:43] takes. See how good these look? The
[5:45] sauce kind of caramelizes in the heat.
[5:46] If your air fryer goes above 400, crank
[5:49] it up. 425, 450 will be even better.
[5:52] These took about 10 minutes. They're
[5:53] kind of thick, so if your um salmon
[5:55] fillets are a little flatter, it'll take
[5:56] closer to eight. Just plain butter rice
[5:59] is good for this because we have all
[6:00] that sauce. And then a little green
[6:02] onion. It's perfection. This is a
[6:06] beautiful restaurant quality dinner that
[6:08] doesn't look like it came together in 30
[6:13] minutes. The green onion is essential.
[6:17] Just kind of ties it all together. It's
[6:19] sweet. It's salty. The salmon is cooked
[6:22] perfectly. It's so tender and moist.
[6:25] It's the perfect dinner. You're going to
[6:27] want to make this one, too. This next
[6:28] one is so easy. I'm going to get my
[6:30] sides actually going first. I'm doing
[6:32] garlic, butter, chicken bites with
[6:34] smashed potatoes and roasted broccoli in
[6:36] half an hour. So, I'm going to start
[6:38] with my potatoes. Just going to get
[6:40] these going in water and then bring it
[6:41] to a boil and let them cook while I do
[6:42] everything else. For my veg, I'm going
[6:45] to do broccoli. My daughter just loves
[6:47] broccoli prepared this way versus
[6:49] boiling it. So, you want to get your
[6:51] oven going to 425 or 450. I'm going to
[6:54] drizzle on olive oil and then salt
[6:58] pepper, garlic powder, and a little
[6:59] parmesan. I'm going to toss this
[7:01] together and then I'll sprinkle on the
[7:02] palm. Now, this goes into the oven. It's
[7:04] only going to take about 15 minutes, so
[7:06] just judge your timing based on
[7:07] everything else that's going on. You
[7:09] just need boneless, skinless chicken
[7:10] breast. I'm going with about a pound and
[7:12] a half. And then to a shallow dish
[7:13] you're going to add in a little bit of
[7:14] flour. We're not generously coating
[7:16] them, just giving them a really light
[7:18] coating of flavor so that it gets
[7:21] crispy. going to cut your chicken into
[7:22] bite-sized pieces. Probably do this in a
[7:25] plastic
[7:27] bag now that I'm thinking about it. Just
[7:30] want a really light coating like that.
[7:33] So, get your skillet hot while the
[7:36] skillet heats up. I'm going to cube up
[7:38] some butter. You want to use cold butter
[7:39] whenever you're making a butter sauce.
[7:41] You'll whisk it in at the end and it'll
[7:43] stay creamy instead of getting all oily
[7:45] and separated. Then, you want to place
[7:47] your chicken in in a single
[7:49] layer. And then don't touch
[7:55] it. They're almost fork tender. I'm
[7:57] going to go a little bit more so that
[7:58] way they're really soft so I can smash
[8:00] them
[8:02] easily. And the broccoli's looking good.
[8:05] All right, time to flip them
[8:07] over. Woo! Look at that
[8:13] color. See these little like crunchy
[8:16] ones?
[8:18] M going to transfer these to a plate.
[8:23] Okay. And then you're going to wipe your
[8:24] skillet a little bit. Just adding a
[8:26] little more olive oil to help get the
[8:28] garlic going. And I'm going in about six
[8:31] cloves of garlic and more if you wish.
[8:34] Now I'm going to add in some white
[8:36] wine. Right now, this just reduces until
[8:39] it's almost evaporated. And I'm going to
[8:41] go ahead and drain my potatoes. Drain
[8:44] them and then add them back to the pot.
[8:46] Just going to set the pot right back
[8:47] over the stove just to let any other
[8:49] moisture evaporate out. And I'll go
[8:51] ahead and add in the butter and let it
[8:53] be melting while we finish the sauce.
[8:55] Liquid is almost gone. Now it's time to
[8:58] whisk in the butter. You want to make
[8:59] sure your heat is not too high. And then
[9:01] go in with a few pieces at a time. Sauce
[9:04] is good and creamy. So garlicky and
[9:07] buttery. Then in goes the chicken.
[9:09] You're going to toss it to
[9:12] coat. Okay, these are done. I'm just
[9:14] keeping them on warm. Butter's melted in
[9:17] here. I'm doing this with the baby gold
[9:19] potatoes because the skin is so thin.
[9:22] It's okay. It's not like overwhelming
[9:24] when you mash potatoes with the skin on
[9:27] with these. Smash and add a little milk
[9:32] a little sour
[9:34] cream, and season it up with salt and
[9:41] pepper. Dinner's ready. I just feel like
[9:43] I ran a marathon in 30 minutes.
[9:45] Garlicky, buttery goodness. Tender
[9:49] flavorful, juicy chicken breast, creamy
[9:52] smashed potatoes, and roasted broccoli.
[9:54] This is again a perfect
[9:58] dinner. It's just so simple yet so easy.
[10:02] Kind of just a new way to serve up your
[10:04] chicken breast. Roasted broccoli, don't
[10:06] steam it. You know, just adding flavor
[10:08] to the basics by just incorporating like
[10:10] new ways to cook them. Another winner.
[10:12] We're about to take it all home. That
[10:14] final trick
[10:17] uses our favorite packs of ramen to make
[10:19] a one pot beef ramen
[10:25] dish. And the only thing you really have
[10:28] to chop up a bell pepper. I love meals
[10:31] like this because they have extra veggie
[10:33] and it just kind of stretches out the
[10:35] meat. Satisfying and so easy. This one
[10:38] really only takes like 20 minutes to
[10:40] cook. So, this is the perfect weekn
[10:42] night dinner. I'm using the lean ground
[10:44] beef, but you could use ground chicken
[10:46] ground pork, or ground
[10:49] turkey. Well, let's cook. So, going in
[10:53] to a non-stick skillet with my ground
[10:57] sirloin. You know, when we do one pot
[10:59] cooking, it's all about building the
[11:01] layers of flavor. So, the first layer
[11:03] has been created with the beef. You can
[11:05] see it's kind of caramelized around the
[11:06] pan a little bit. that's going to be
[11:09] released in a little while. So now I'm
[11:10] going to go in with garlic, bell pepper
[11:12] and our cabbage. This cooks down a ton.
[11:16] So it looks like a lot, but it's really
[11:19] not. Five is a lot. You know, it's easy
[11:22] when you're just making a 30 minute meal
[11:24] every night, but I'm making five dinners
[11:26] in one
[11:27] day for you. Once everything has
[11:30] softened and that cabbage has started to
[11:33] turn translucent, you're ready to go in
[11:34] with your liquids. These are going to
[11:37] delaze the pan and then they're going to
[11:39] provide a flavorful broth to cook our
[11:40] noodles in. See, what do we say? Color
[11:43] equals flavor. We're going to bring this
[11:45] to a boil and then we're going to use
[11:47] our ramen. We're not using the little
[11:49] seasoning packets that are inside
[11:50] though. And you want to kind of nestle
[11:52] the ramen into the broth. You want to
[11:53] make sure it's fully submerged in there.
[11:55] Then I'm going to cover it and cook it
[11:57] undisturbed for about 5 to 6 minutes. 6
[12:01] minutes.
[12:03] Voila. That looks delicious. All
[12:06] right. Now, we're just going to gently
[12:08] steam the carrots in their residual heat
[12:10] and then cover it and take it off the
[12:13] heat.
[12:15] Perfect. Got ramen at home in less time
[12:18] than it takes to get take out. Sprinkle
[12:21] of green
[12:22] onions and a sprinkle of sesame seeds.
[12:25] How does it taste? Well, let me tell
[12:29] you. The soy sauce gives you the
[12:31] saltiness. That hoisonen sauce adds so
[12:34] much flavor. I did use a salted chicken
[12:36] stock, so that helps. Another one that
[12:38] every single person will love and you
[12:40] can tweak it. You can add in other
[12:42] vegetables, use a different meat. Either
[12:44] way, you need to keep this one in your
[12:46] rotation. There you have it. Five 30
[12:49] minute meals. It's a new recipe Monday
[12:51] through Friday. You're going to love
[12:53] these. Try them all and let me know what
[12:54] you
[12:57] think. Just so glad I have all of my
[13:00] family's dinners for the week.