– Okay, friends. We are pushing it time-wise, as always. My name’s Jamerrill. Welcome. If you’re new here, this
is Large Family Table. I help moms feed all their people, ’cause I’ve got a lot of people to feed. I’m a mama and we have a family of 10, and yeah, these people wanna
eat all day, every day. This is going to be five
more sheet pan dinners. Well, hello. You’re interrupted. Future Jamerrill is saying
thank you to Thrive Market for sponsoring our video. Thrive Market is an online marketplace making healthy living and healthy eating affordable and accessible to everyone. And if you’re new to Thrive Market, you can give them a try today and they are giving you an
extra 25% off your first order, plus a free 30-day trial. So when you’re done watching
these five sheet pan dinners, don’t forget to click the first link in the description below and save yourself that 25% and
get your free 30-day trial. So tonight, a little bit going on. Got grandmother in town, that’s my mama. We’re gonna drop her and
Zion off at taekwondo, and then I’m taking the
five other kids in the herd and we are going to Vacation Bible School every night this week. So we need to leave in less than an hour, and I’m still doing dinner. What we are doing tonight is we are gonna do garlic butter salmon with roasted potatoes, and
I’m going to do broccoli. In my last sheet pan dinner recipe video, I did a lot of roasted
broccoli in the oven. That may come up with other
sheet pan dinners this week, but I’m just gonna boil my broccoli or steam my broccoli or
whatever you wanna call it on the stovetop. I’m gonna get the potatoes
going in the oven, and then I’m gonna add the salmon and we’re gonna go from there. Let me show you the
salmon that I picked up. Okay, so here we go. This was the value family pack from Aldi. We’ve got 2.79 pounds,
it was $7.69 per pound, so for my large family grocery budget, this is not a cheap dinner,
but this is a yummy dinner. You can also find this on sale,
have some in your freezer, whatever, let’s go. We’ll do this salmon tonight. I’ve got five-pound bag
of roasting potatoes. We are going to get these washed off, I’m just gonna chop ’em in half
or quarter ’em really quick, get ’em on the pan with some oil, and I’m just going to go
ahead and start baking these, because the salmon really
doesn’t take that long at all. It only takes about 10 or 11 minutes. So we’re gonna give these
potatoes about 10 minutes, then add the salmon on. Meanwhile we’ll get the water boiling, get the broccoli going, and
I’ll just get plates and such. Kids, if you hear thunder,
they’re running around upstairs picking up, cleaning bedrooms and such before we go out to VBS all evening. Okay, so here are the five
pounds of red potatoes. Just drizzled a little bit
of avocado oil over them, I put salt and pepper on them, sprinkled them with some
garlic powder and paprika. Just flipping ’em around a bit. And now I’m gonna put these in
the oven for about 10 minutes while I get some other things going. Then we’ll add the salmon on here. But here we go so far. For the roasted garlic butter
sauce that we’re making, I am doing four tablespoons of butter that I’m gonna soften right now, four tablespoons of minced garlic, and I thought, oh no, where’d
it go, but I found my jar. And then four tablespoons of lemon juice. Probably put a little salt
and pepper in there too. Gonna just microwave
it for about 30 seconds and see how it looks after that. Several of you asked me in my other five sheet pan dinners video why I wanted everything on one sheet pan, why I didn’t put the veggies on one or the meat on the other. And that’s the fun thing
with sheet pan dinners, is cooking ’em all together. That’s part of the fun. So I’m gonna put this salmon
right on down the middle. There it is. The lemon garlic butter that I just made took about a minute total
to soften in the microwave. So we’re gonna lay the
salmon on down the middle and pour the butter, and then also do some
salt and pepper on top. So here we go. We made room for the salmon. There’s the lemon garlic butter sauce. Potatoes could use
another 10 minutes or so, so this is going back in the oven. So here we go, in all of its
lemon garlic butter goodness. I’m gonna serve this up,
and our broccoli’s done too. Now I’ll show you the plates. So here we’ve got Benjamin’s plate. It’s a little hot though,
so I’m gonna let that cool while I make some more plates. Okay, so yes, because
we’re running out the door, of course, around the
kitchen counter, here we go. This is Amelia and Daniel’s,
and there’s Benjamin’s again. Now I’m gonna serve these out. So I am back with night two
of five more sheet pan dinners that I’ve been filming
every night this week, except I skipped last night because I went on a three-mile hike, just got back and didn’t have
enough time to cook and film. Sorry, now I’m fixing my sign. Did not have enough time to cook and film and all that goes into it. ‘Cause of course cooking and trying to think coherent
thoughts and filming takes a few more extra brain cells. So I made us a great big salad and we ran out the door to
Vacation Bible School last night. But tonight I’m going
to do turkey meatloaves, and we’re going to have those with sweet potatoes and carrots. So let’s get going on this. I’m gonna do this with
ground turkey tonight, as I mentioned. You can use ground beef, you can use any kind of meat
that you would have on hand. But tonight, for something different, I am using ground turkey. Breadcrumb-wise, I am going to use this big old thing of bread crumbs that I’ve had in my
pantry for almost a year, but we’re still within date, yay. A lot of times when I do oatmeal I will use old-fashioned oats,
but I wanna use these up. So this is Italian-style breadcrumbs. They will go perfect with our meatloaf. (gentle music) Okay. So we got a whole onion
that’s gonna go in. I’m gonna crack in four eggs. I’m gonna put in two cups of breadcrumbs. I can’t find my one-cup measuring cup, so I’m gonna use my half cup. Okay, so there’s two cups of breadcrumbs. Now I’m gonna put the meat in,
and we’ll get making patties. Okay, as always, I was
getting ahead of myself. I totally forgot the garlic powder, and I was gonna put a
little basil in there and some ketchup. So I’m gonna add those in, mix it again, and then we’ll finally get these turkey meatloaf burgers
that we’re making on the pan. So there you go. It looks just like a little patty. Okay, and now I’m going
to quickly slice down some baby carrots and
and some sweet potatoes and roll ’em in some oil and throw ’em on the sheet pans too. Okay, so here we go. We have two full-size sheet pans loaded down with turkey burger meatloaves and sweet potatoes and carrots. These are gonna go in the
oven at 425 for 20 minutes. So what I’m doing here is, we had some salad left
over from last night, and I had a whole thing of spring mix, so I’ve made everybody little salads. Everything’s gonna be done
here in a few minutes. Now I’m just gonna put some bacon bits, some sunflower seeds, little bit of ranch,
ranch fixes everything, and we have little salads with our meatloaves and sweet potatoes. All right, I just pulled
this first sheet pan out. I’m gonna start divvying it up for dinner. The second one is in the oven. I put it back on for 10 more minutes ’cause that was my lower
pan that I brought up. I can never remember to
switch ’em in between, but that’s okay. This is the second panful
that I just pulled out. I forgot to tell you with
the first pan or show it, I did take the internal temperature and make sure that all
the burgers got to be at least 165 degrees. And you see that’s 197 and still going. With turkey burgers, you just wanna get it to that
165 internal temperature. And yeah, these are all hitting 200. Yeehaw. So here’s everybody’s plates tonight. We got our sweet potatoes, carrots, the turkey burger meatloaves, even Benjamin’s little plate, there’s the older people’s plates. So yeehaw, let’s have dinner. So here we’ve got some dry
roasted and salted almonds, here are some sprouted
toasted coconut rice. There’s gonna be noise behind me, guys, ’cause we’re getting ready to go out to our homeschool group picnic. Then in here we have, oh, I can’t wait to try this. 24 herbs and spices seasoning. I thought I would try this on several different things coming up. And then here, and I love how they have this wrapped. Oh, and I just ran out of this last night. You’re gonna be so
excited when you see it. I needed some more avocado oil, so this is from Primal Kitchen, we got some avocado oil here. I like to use avocado oil in
a lot of my sheet pan dinners. And then here, this I’m
super excited about, because so many of you in my last video were talking to me about different flavors and things I can do with the chicken, and we are going to use one
of these for tonight for sure. So here is sesame ginger
vinaigrette and marinade with avocado oil. The hardest part will be
which one we do tonight. And then this one is Italian
vinaigrette and marinade. I think I’m feeling kicky. Let’s use the sesame ginger tonight. So here are the chicken breasts. This is about six pounds. This chicken breast, it’s
organic free-range chicken breast that came from my Thrive
Market meat order. The packets were anywhere
from 1.39 pound per pack, some of these were 1.44 pounds per pack. Anyway, my chicken’s ready to go. Here is my sesame ginger marinade. I’m gonna pour this over it, yay. And then we will be gone at
our homeschool group picnic for about, I’m gonna say it’s gonna be about five hours or so. In a perfect world I would have got this
marinating last night, but oh well, five or
six hours will be great. I’m going to cover this and
get it in the refrigerator to let it marinate while
we’re gone for the day. When we come back home,
I’ll get it in the oven. Okay, so we are back
from our all day in the, we had a picnic shelter, and
then we played in the sun. And I got a Diet Pepsi on the way home. I was tired. It was lots of fun but, great
homeschool group picnic. Back home now, we’ve had a rest. If I look like a mama
who has lots of energy, it’s because I lay down in
my drool and took a nap, yes I did. So now I’m gonna get dinner cooking, and we’re flipping to go back out to our last night of
Vacation Bible School, which is always a lot of fun ’cause that’s when the kids do their little song and dance presentation. We’ve had the chicken marinating all day, so this is going to be sesame ginger chicken sheet pan dinner. We’re gonna have some
roasted brussels sprouts. This looks so yummy from Thrive Market. It’s organic sprouted whole grain gluten free toasted coconut rice. I’m really interested to try this. So let’s get cooking. (bright gentle music) So the chicken breasts I’m
using are from Thrive Market. This is from their meat
box that you can order. Also, the toasted coconut
rice is from Thrive Market. I’m gonna go wash my brussels sprouts. And roasted brussels sprouts
work well with chicken because they take about the
same amount of time to cook, which is about 30 to 35 minutes. Now, I need to do this different. I was thinking in my head I was going to just throw some avocado oil on the brussels sprouts
when they’re on the pan. Gabriel, just set that over there, honey. But instead, I’m going to take a minute and just roll ’em in the bowl. This will be easier, Jamerrill. This is also the avocado
oil from Thrive Market. Okay, and I’m just gonna pour
a little bit of this marinade over the top of the chicken. We’ve got some left. So here we go. Here’s the sesame ginger chicken and the roasted brussels sprouts, about to be roasted brussels sprouts, and these were tossed in the avocado oil. I’ve got two pans. Okay, so I’m putting in the rice. Got that in the oven, got the
rice simmering on the stove. I’m gonna work on some other stuff, fly around for a few
minutes, get mama stuff done. Remember, if you’re new to Thrive Market, they wanna give you 25%
off your first purchase plus a free 30-day trial. Just click the link in
the description below and that’ll take you right
to that special deal, just for you. Okay, guys, so here is a
look at tonight’s dinner. We’ve got the sesame ginger chicken, the roasted brussels sprouts, and then that coconut rice, look at that. It’s even got shaved coconut in it. Yum. So we’re gonna eat and run off to VBS. Another day, another prepping for another, I think it’s our fourth sheet pan dinner in this five more sheet
pan dinner recipes video that I’m pulling together this
week by the seat of my pants, how I like to do all things in life. I tell you, I saw this meme this week and it said, me winging it and in parentheses it said, about something I most
definitely should not be winging. (laughs) It just cracked me up. Anyhoo, so what I’m doing to do for tonight’s sheet pan dinner, now, I will say, it’s morning time here. We’re getting ready to
go out and celebrate what we call international Zion day, ’cause yesterday was Zion’s birthday, but today is the day we’re gonna be out doing all the birthday things. And I’m going to marinate,
this is bone-in chicken thighs and what I’m gonna use, this is another goody from
my Thrive Market order, it’s from Primal Kitchen, it’s Italian vinaigrette and
marinade with avocado oil. And the meat that we’re using
for tonight’s sheet pan dinner are bone-in chicken thighs. This is also from my meat
order from Thrive Market. That’s right, you can order meat from ’em, organic and free range, and it’ll come in a box to
your door, yes and amen. So we’re gonna get this marinating. I’m gonna wrap it up and let it sit in the
refrigerator all day. Tonight when we get home from
all our other running around, we will do these, oh, thank you, Amelia. You get in the van, honey. Tonight when we get back home
from all of our birthday fun, we will do these Italian
bone-in chicken thighs and some roasted red potatoes. Right now, though, let’s get this chicken
marinating for a whole day. It’s probably gonna marinate eight to 12 hours at this point. (gentle music) So we are back from going over
the river, through the woods. We met up with some other family, had lunch out at Cracker Barrel, went to see some movies,
been celebrating Zion. Zion got to do some shopping and stuff. So we are back now, and I am going to get these
bone-in chicken thighs that have been a good
10 hours or so (laughs) in this Italian marinade that
I got from Thrive Market. Also, I’ve got a five-pound
bag of red potatoes. We’re gonna roll those in some of the avocado oil
I got from Thrive Market, and then I have never tried, I love Bragg’s products, but
this is an organic sprinkle of 24 herbs and spices, and it just, I smell it, and again,
we need Smell-O-Vision. But I just picture this being
really good on potatoes. I’ve never tried it. We’re gonna sprinkle the
potatoes in this as well. So let’s get this on the sheet pan. (bright gentle music) All right, here’s a look at both of these bone-in chicken thigh sheet pan dinners with the five-pound bag of red potatoes. Again, the red potatoes
were rolled in avocado oil and I’ve used this delicious-smelling
spice on the potatoes. So this will be available through the Thrive Market
link in the description. I didn’t even know this was a thing, so I’m so glad to have found it, because it’s gonna be just
fantastic on those potatoes, I just know it. And I put those chicken thighs in at 425 for about 40 minutes. Of course at 40 minutes, we’re gonna take the internal temperature and make sure they reach a temperature of at least 165 degrees. Yay. I wanna give you guys a quick tour here on the Thrive Market site. If you look here, the Frozen button, yes. This is where I got
the chicken that I used in two of these sheet pan dinners. So they have actual meat
bundles that you can order, so you can look here and you are able to get those
same meat bundle options that I was able to take
advantage of as well. So here’s the first pan out,
and we just got done with, we did a reverse birthday
birthday party, goodies first. Now I’m gonna make plates with dinner and show you what those look like. That potato is so happy, it’s
almost jumping off the plate. I knew those would look and taste amazing. So there we go, there is
our bone-in chicken thigh, there are those beautiful potatoes, and a big hunk of salad. Yay, dinner. Belong to a better market. Thrive Market is an online
marketplace on a mission to make healthy living easy
and affordable for everyone. You can shop for thousands
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certified, BPA-free, and more. You’ll get everything you need, snacks, vitamins,
supplements, personal care. They also have safe and
nontoxic beauty products, kitchen staples, home goods, organic baby products, and much more. And just like that, it is our fifth night
of sheet pan dinners. This is going to be a
lemon garlic tilapia. We are going to have zucchini
and squash roasted with it. I’m here looking at it
in the bags from Aldi. It’s finding its purpose in life. It’s so exciting. So let’s get this dinner on the sheet pan. So this is the tilapia I got at Aldi. All of these are 3/4 pounds,
and it was $5.79 a pound. So we have about three pounds or so total, and yeah, we’re gonna get
the vegetables chopped. Here’s the zucchini, there’s the squash. Get ’em all chopped up
and on these sheet pans. We’ve been at the lake all day. If I, little tired, little
dull, a little slow, it’s nine now, or 9:20. It’s late. Normal people have already
eaten and gone to bed, but these Stewarts, I tell ya, sometimes they’re eating
dinner at 9:45 at night. Happens when you’re out buzzing around. So we’re gonna eat, and then we’re gonna go to bed and get up and we got church and all our
things in the morning, again. Let’s do this dinner. Okay, so here are the
squash and the zucchini. I just quickly chopped ’em up. I had about six small squash
and six small zucchini. You see this is definitely
not my biggest bowl. I’m gonna roll these
now in some avocado oil. Okay, so here are these
gorgeous sheet pans. And of course with this, we’re
also gonna have a big salad. Then I’m going to put these
sheet pan dinners in the oven at 425 for about 20 minutes. It’s a real quick dinner. So here are the sheet pans pulled out, and now we’re gonna make our plates. – [Child] Yeah Mommy.
– Yeah Mommy, yeah Mommy. So here you go, here’s dinner tonight. Okay, guys. This one little half piece
of fish is all that’s left. They love it. This is it. And remember, if you’re
new to Thrive Market and you want to give them a try, they’re giving you an extra 25%
off their already low prices plus a free 30-day trial. Just click the link in
my description box below to get started. So that’s it, friends. All of the five more sheet
pan dinner recipes we did will be over on the blog,
also down in that description. I hope you enjoy these. You can also click on my
sheet pan meals playlist here, where I have some great quick videos on sheet pan dinner recipes and also sheet pan breakfast recipes. You don’t wanna miss those. I will talk to you in
those comments below. Bye-bye.