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Chicken is one of my go-to lean proteins and is a family favorite. But I can’t stand chicken that’s dry, overcooked and flavorless. Enter this Easy Peasy Crockpot Chicken. It’s packed full of flavor and stays nice and juicy all week long. I like to make up a big batch each week and have it on hand for various recipes throughout the week like Chicken Nachos or to simply add to my “Kardashian” salads. Believe me, it doesn’t get any easier than this here recipe when it comes to meal prep. If you can read and own a crockpot you can make this chicken.

INGREDIENTS:

x1 Cup Low Sodium Chicken Broth

x2 TBS Grass Fed Butter

x1 Whole Onion Chopped

x1 TBS Minced Garlic

x1 40oz package of Tyson Rotisserie Seasoned Chicken Breasts (Thawed)

INSTRUCTIONS:

Pour chicken broth into the crockpot first, add butter. Spread out the chicken as evenly as you can then top with onions. Put on the lid and cook on High for 4 hours.

Be sure to stay tuned for more upcoming recipes all month long! Some of which where I repurpose this chicken into an entirely different meal.

So Hunter has taken after Mommy in the kitchen lately and really enjoys making up dishes as he goes along. This super yummy Panzanella salad was a result of his creativity. He had full control of the ingredients and creation of this yummy salad and I think it turned out scrumptious.

6” Crusty Sub Bread from Daddy’s Bakery

x1 Red Sweet Pepper Chopped

x1 Green Onion Chopped

x2 TBS Olive Oil

Salt and Pepper to Taste

Combine all ingredients in a bowl and stir. Add Salt and Pepper to taste and enjoy! Be sure to wash your hands before handling food and also practice safe knife skills to avoid an accident. If you make this recipe with your kiddos be sure to tag us in your masterpiece. Hunter loves to seeing his fans recreate his recipes.

There is nothing I love more than spending time in the kitchen. It’s MY time! And creating new family friendly and healthy recipes is my jam. I enjoy getting creative in the kitchen and completely making things up as I go along. But when the dish turns out far better than I ever expected that really makes my day. Take this easy summer salad for example. It is to die for! I did a literal happy dance after trying it. I am so excited to whip this bad boy up for our summer pool parties and Sunday Fundays.

SALAD:

16oz Can of Reduced Sodium Chickpeas Rinsed and Drained

10oz Grape Tomatoes Quartered

x1 1/2 Cucumbers Peeled and Chopped

x4 Yellow Sweet Peppers Chopped

x4 Orange Sweet Peppers Chopped

x4 Green Onions Chopped

6oz Package of Crumbled Feta Cheese

Fresh Basil just before serving

Combine all the above ingredients in a very large mixing bowl and set aside to make the dressing.

DRESSING:

Juice of x1 Lemon

1/2 tsp Salt

1/2 tsp Pepper

x1 tspMinced Garlic

x1 TBS Spicy Brown Mustard

x1 TBS Yellow Mustard

5oz Plain Hummus

x4 TBS Olive Oil

Add all the ingredients to your @ninjakitchen blender and blend until smooth and creamy. Pour dressing over the salad and mix well. Top with fresh Basil just before serving. Store in an air tight container in your fridge for up to a week!

For an extra meatier version add some shredded chicken! For some extra crunch add radishes. And for my vegans, simply omit the Feta Cheese.

Late night cravings getting the best of you? Perhaps that sweet tooth is getting out of control? These bites are for you!!!

The creative juices have been flowing in the kitchen lately and I am here for it!!! I’m embracing the fun that comes with experimenting and am stepping outside my comfort zone a little bit by improving my baking skills. But because I’m not known for my baking keeping it simple is a must.

INGREDIENTS:

x4 Ripe Bananas Peeled

x4 Large Eggs

x2 cups PBFit Powder

x1 cup Water

x4 TBS Honey

x1 TBS Vanilla Extract

1/2 teaspoon Baking Powder

x4 scoops Vegan Vanilla Shakeology

x6 TBS Carob Chips

Mix all the above ingredients minus the Carob Chips in your blender until smooth and creamy. Using your @getprepd Cheat Sheet system with the 1/6 silicon squares, evenly divide the mixture between all six squares. Top each square with your Carob Chips and bake at 400 degrees for approximately 24 minutes or until slightly golden and a toothpick comes out clean. Be sure to rotate your pan 1/2 through cooking for even baking. The above recipe makes x24 bites total. Keep refrigerated in an airtight container. This recipe can also be used with a 12 muffin or 24 mini muffin pan as well. Serving size is x2 bites, x1 muffin or x2 mini muffins.

This is such a delicious way to get in my superfoods. And it beats those late night cravings in a much healthier way. These are definitely a family favorite. Give it a try and let me know what you think.

Here’s my take on the viral TikTok Feta Pasta alongside some roasted asparagus using my new @getprepd Cheat Sheets. Their setup is a meal prep lovers dream y’all! And this pasta is 🤤🤤🤤

Ang’s Take on the TikTok Feta Pasta:

x1 Small Onion

x1 Orange Bell Pepper

x1 Pint Grape Tomatoes

8oz Block Feta Cheese

x4 Cloves Chopped Garlic

x4 TBS Olive Oil

x1 TBS Red Pepper Flake

x1 tsp Himalayan Sea Salt

x1 tsp Crushed Black Pepper

x1 TBS Penzeys Spices Italian Herb Mix

x2 TBS Fresh Chopped Basil

Chop all the veggies into same size pieces. Place into your baking dish with the block of feta cheese at the center. Drizzle with olive oil and top with all of the spices. Place in a 400 degree oven for 15 minutes. Meanwhile prep the asparagus with a drizzle of olive oil and a sprinkle of salt and pepper.

When the timer is up add the asparagus to the oven and set the timer for an additional 15 minutes while bringing water to a boil for your desired pasta. I chose @eatbanza Cavatappi for the boys as it’s Gluten Free and high in fiber and protein. Then I made some @greengiant Veggie Spirals Spaghetti Squash for myself. Cook both to package directions. When time is up on the oven pull the asparagus out and set aside. Crank the oven temp to 450 and put the tomato feta mixture back in the oven for 10 final minutes or until everything gets a little crispy and browned slightly.

Before draining your pasta keep a cup of the pasta water on the side in case you need to thin out the sauce. Drain your pasta and spaghetti squash and set aside. Once the tomato feta sauce is complete stir everything together until nice and thick and creamy. Add some of the saved pasta water here if you wish to have a sauce that’s a little bit looser. Because the boys actually aren’t fans of tomatoes I actually puréed the mixture before serving on top of the pasta. Serve over the top of the pasta of your choice alongside the asparagus for a super scrumptious and satisfying meal. There is a reason this recipe has gone viral y’all.

Try out my take on the recipe above and tag me in it. Let me know what you think! Also be sure to check out @getprepd products. They’ve literally made this Momma’s job of meal prepping for different meal plans and preferred tastes easier than you could imagine.

No matter what life throws at me there is one non-negotiable and that’s this superfood right here! It’s my go-to EVERY SINGLE DAY without fail. And being the creative cook that I am I love to experiment with different recipes and ways to eat this bad boy superfood powerhouse. This is the current family fav…

CHOCOLATE TREAT CUPS

x2 TBS Melted Coconut Oil

x2 Scoops Collagen

x2 Scoops Vegan Chocolate Shakeology

x2 Scoops PB Fit

A touch of water if necessary

Topping of your choice

Mix all the above ingredients together until you have a dry brownie batter type consistency. Divide into four silicone molds and top with your favorite cereal and pop in the freezer for 10-15 minutes. Some of our favorite toppings include carob chips, mini marshmallows and Annie’s Chocolate Bunnies Cereal!

x2 Cups = x1 Serving ❤️💛🥄🥄

Above recipe makes x2 Servings