Meal Prep 101 Steps to make Flavorful Marinades

 

7 Best Steak Marinades (Freezer Ready Meal Prep!)

Video taken from the channel: A Sweet Pea Chef


 

Meal prep 101 marinades and spices

Video taken from the channel: Requiem Adipem


 

The BEST Healthy Chicken Marinade Ever. + one weeks meal prep

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7 Best Chicken Marinades (Freezer Ready Meal Prep!)

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5 EASY DIY Chicken Marinades + 3 Meal Ideas!!! | HONEYSUCKLE

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What You Need To Know: Meal Prep 101

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Meal Prep Master Class 10 Ingredients, 5 Healthy Meal Prepping Ideas

Video taken from the channel: FlavCity with Bobby Parrish


 

The BEST Healthy Chicken Marinade Ever. + one weeks meal prep

Video taken from the channel: Sarah Harris


 

Meal prep 101 marinades and spices

Video taken from the channel: Requiem Adipem


 

7 Best Chicken Marinades (Freezer Ready Meal Prep!)

Video taken from the channel: A Sweet Pea Chef


 

5 EASY DIY Chicken Marinades + 3 Meal Ideas!!! | HONEYSUCKLE

Video taken from the channel: Honeysuckle


 

Meal Prep 101 �� How to Meal Prep for Beginners, for Weight Loss, Muscle Gain & on a Budget!

Video taken from the channel: Caty Culp


 

Meal Prep 101 | My Go-To Weekly Staples| Clean&Delicious®

Video taken from the channel: Clean & Delicious


 

Meal Prep Master Class 10 Ingredients, 5 Healthy Meal Prepping Ideas

Video taken from the channel: FlavCity with Bobby Parrish


Aim to make 1/4–1/2 cup (60–120ml) marinade per pound (450g) of food, and be careful about how long you marinate things. For veggies, fish and chicken, 1/4 cup (60ml) of marinade per pound (450g) is plenty since it sits in the marinade for a shorter amount of time. Now for the fun part: the flavor. You can use a myriad of things to flavor your marinade, like sauces—mustards, soy sauce, chili paste, fish sauce, and Worcestershire.

I love using spice blends so I don’t have to open 6 different spice jars. (Lazy? Perhaps. I.

Freezing marinated chicken is one of our secret meal-prep tips! Simply place your chicken in a large, gallon-size bag and then add the marinade. Remove as much air as possible and then seal the bag shut. Store in the freezer for up to 3 months.

PS: there is no need to let your chicken marinate for the full 24 hours before freezing. It will. 5. Pre-cooked mealsthis is my approach for breakfasts and lunches, and is perfect for meals that you don’t have time to prep on the days you will eat.All you need to do is grab them from the fridge, re-heat if necessary, and enjoy! Some ideas: breakfast: egg muffins, steel cut oats, breakfast sandwiches lunch: stir fries, sheet pan meals, jar salads.

Marinades are effective with as little as 30 minutes of soak time, however I find that an marinating overnight in the refrigerator will make your meal prep feel so much easier the next day and give your chicken the most flavor. What if I marinate too long? If chicken is left too long in the marinade it will actually become more dense and tough. From an herby pesto to a tangy yogurt marinade, we rounded up 15 of our favorite go-to marinades to make boneless, skinless chicken breasts taste amazing (really!). Some of the recipes specify how to cook the chicken (grilling, baking, etc.), but you can pretty much cook them however you like after they’re done marinading.

A fabulous pork chop marinade for extra juicy, flavorful, succulent pork ever time! This pork chop marinade is AMAZING! It produces pork chops dripping with so much intoxicating flavor you will be obsessed.

The pork chop marinade is infused with maple, orange juice and chipotle for a sweet and tangy multidimensional flavor with just the right punch of sassy heat. Baking multiple marinades at once. You can make multiple chicken marinades at once to get all kinds of flavors for your weekly meal prep! Create foil dividers as shown below ( here), then bake your chicken for the times suggested below in the recipe card.

Easy peasy! Freezing chicken marinades. Breakfast: Versatile big-batch breakfasts for myself and my husband that can be eaten at home or on the go (10 days). Lunch: A wholesome, light, protein-packed lunch for myself and my husband (10 days). Dinner: A mix of fully cooked dinners and prepped ingredients, so I’m not starting from zero every night (nine days).

Nutritional Goals: While we don’t have any food restrictions, we make a. 52 Healthy Meal Prep Recipes to Make This Year 52 of the best healthy meal prep recipes to make this year! From easy breakfasts and filling lunches to delicious, one pan dinners and plenty of healthy treats, these meal prep ideas are perfect for.

List of related literature:

Put three glasses of water on the fire in a saucepan with half a glass of vinegar, or even less depending on the amount of meat; add three or four minced shallots, one or two bay leaves, a small bunch of parsley, a little salt, and a dash of pepper.

“Science in the Kitchen and the Art of Eating Well” by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
from Science in the Kitchen and the Art of Eating Well
by Pellegrino Artusi, Murtha Baca, Stephen Sartarelli
University of Toronto Press, 2003

Pour marinade over ahi in a bowl: ‘/, cup OLIVE OIL, 4 crushed SAGE LEAVES, 2 minced Cloves GARLIC, 2 crushed SPRIGS ROSEMARY, 1 TB Lemon Juice, “/, tsp.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Combine wine, vinegar, shallots, tarragon stems, and peppercorns in a 1-quart heavy saucepan, bring to a boil over moderately high heat, and boil until reduced to about 1/4 cup, about 8 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Bring 4 cups water, thyme sprig, bay leaf, whole garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Some of the marinades in that chapter can be used instead of a brine.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Boil the water with the wine vinegar, juniper berries, pepper, bay leaves, cloves, garlic, and peel from ½ lemon (in pieces) and a tablespoon of salt in a non-reactive pot.

“Romanian Cookbook” by Community Center Romanian, Romanian Community Center of Sacramento
from Romanian Cookbook
by Community Center Romanian, Romanian Community Center of Sacramento
Reflection Pub., 2010

Combine 7 quarts water; 2 cups kosher salt; 3 lemons, halved; 2 cups distilled white vinegar; 1/2 cup pickling spice; 2 tablespoons red pepper flakes; and 8 bay leaves in a large nonreactive stockpot and bring to a boil over high heat.

“The Tra Vigne Cookbook: Seasons in the California Wine Country” by Michael Chiarello, Penelope Wisner, Karl Petzke
from The Tra Vigne Cookbook: Seasons in the California Wine Country
by Michael Chiarello, Penelope Wisner, Karl Petzke
Chronicle Books, 2008

For marinade, in a medium bowl combine the water, vinegar, onions, lemon, bay leaves, cloves, peppercorns, and the 1 teaspoon kosher salt.

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

In a large pot, combine the salt, sugar, garlic, thyme, bay leaves, and the 1 tablespoon black peppercorns with 1 gallon water.

“The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant” by Scott Conant
from The Scarpetta Cookbook: 125 Recipes from the Acclaimed Restaurant
by Scott Conant
Houghton Mifflin Harcourt, 2013

To prepare the marinade, mix sour cream, mustard, asparagus cooking water, dill, and salt and pepper together in a bowl.

“Ayurvedic Healing Cuisine” by Harish Johari
from Ayurvedic Healing Cuisine
by Harish Johari
Inner Traditions/Bear, 2000

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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166 comments

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  • I recommend only putting 1tbsp of dijon in the BBQ marinade, especially if you’re making more than 2 servings it’s very overpowering.

  • Thanks for all video but if you write the name of Bharat and pepar in the screen so good for us because we not speak English good thanks for you again ♥

  • I have tried this amazing marinade recipe. Thanks for sharing this recipe with all of us. Also here i have a special marinade recipe. Check out the recipe here:
    https://www.recipespack.com/the-everything-marinade-recipe-pinch-of-yum/

  • Hey everyone, here are the macros for all 5 recipes!
    Macros for stir fry with 2 pieces of chicken:
    529 calories
    25 grams of fat
    12.9 grams of net carbs
    63 grams of protein
    8 grams of protein

    Macros for frittata:
    403 calories
    30 grams of fat
    6.7 grams of net carbs
    26 grams of protein
    2.3 grams of fiber

    Macros for pesto pasta, with leftover pesto sauce
    543 calories
    31 grams of fat
    10.5 grams of net carbs
    54 grams of protein
    9.3 grams of fiber

    Macros for lunch salad:
    660 calories
    39 grams of fat
    21.5 grams of net carbs
    55.2 grams of protein
    8 grams of fiber

    Macros for shakshuka:
    406 calories
    27 grams of fat
    30.1 grams of net carbs
    18.7 grams of protein
    9.8 grams of fiber

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  • Bobby how come you use sriracha when it contains lot of sugar? The other version without sugar (a bit chunky) is the one in the cylinder bottle w a rooster on it.

  • I’d like to see an episode about anti-inflammatory foods and eating in general. I’ve got pretty bad arthritis, with a lot of pain, & would appreciate that kind of video. Thank you so much. I’m really enjoying your channel (and I’m a subscriber. So, again, thanks.

  • Hello Lacey! �� Never could afford steak growing up, so I have no idea how to cook it? My husband loves steak! Can you show us taking one of these out of the freezer and how you defrost and cook it? Many thanks! I love your channel. Never stop being the denim queen ����������

  • I love meal prepping. But the food keeps turning bad. I like to use sectioned plastic containers so it’s easy for the kids to take to school. But I get discouraged when food turns bad within 3 days or so. Any suggestions?

  • I GOT 2KG OF LEAN MUSCLE MASS IN ONE MONTH!!! I simply visited website called NextLevelDiet and they provided me with diet plan, training plan along with amazing fitness and nutrition tips. Believe me, it’s just amazing!!! #NextLevelDiet

  • I tried the BBQ one, and I don’t know if it is my dijon that is way spicier than yours or what, but it tasted mainly of mustard the whole sauce, so I had to add very much of every other ingredient to balance this out, thinking I could have had maybe two teaspoons and not tbsp

  • You talk like the zip lock bags are disposable for you?! We live 2020 and nothing should be disposable?! You may use the zip lock bags for many times. Please folks, wake up!

    Anyways, thx for the vid. Great marinades indeed:)

  • Is that a portable gas stove? I very much dislike my electric stove top, and would love to find an alternative cooking surface. If that’s a gas stove you’re using in the video…..hallelujah, Amazon here I come!!

  • Great recipes! Made them last week and they were delicious! I’d love to see more videos like this with 10/minimal ingredients! Thanks:D

  • Wow such great ideas and recipes, not your regular chicken breast/sweet potato meal prep. Going to prep these for next week. Wish I found this channel earlier. Thank you!

  • Great recipes! Made them last week and they were delicious! I’d love to see more videos like this with 10/minimal ingredients! Thanks:D

  • half way through this video I was forced to watch a minute lone video for prescription medication so I had no choice but to close the video without finishing viewing.

  • I am CRAZY psyched to make this Bobby!! My mom’s stuffed bell peppers were always soggy and gross, these look delish! And I guessed red for lower carb. Thanks for the enlightenment.

  • Hi Dani,
    Do you froze the vegetables,meals etc? Well, I normally try to prep food but I put in the normal fridge and after 2 days they’re not very good to eat. I think If I froze them so that can prepare at anytime would be nice and look like it’s fresh.:)

  • You describe almost every recipe I’ve ever tried from the internet. These people stand there like… ummmmm so juicy and flavorful and I’m eating it like… this taste like chicken. I wasted $5 and an overnight wait on ingredients to marinate for nothing. /: I understand some people are so offended by spices but goodness. I just want a good tasty grilled chicken recipe lol

  • Your videos have been life changing for me! The concept of nourishing and taking care of myself using food never crossed my mind!

    Where did you get the containers that you keep your crudite in, please?

  • I made the Garlic & Herbs marinade it was sooo delicious!! I’m making the red wine this time. Thank you so much for the recipes:)

  • I tried all of these and gotta say I looked forward to eating chicken breasts for the first time ever. I recommend flattening the chicken breasts a little, or buy thin cut.

  • I found your channel recently, and loveeee how easy, simple and realistic your recipes are. Learning a lot from watching your videos. I watched your Target Grocery haul and was inspired to go grocery shopping but at Aldis with more of a “healthy “ and “clean” mindset. Thanks

  • I usually make hard boiled eggs and steel cut oats ahead of time. We also prep 1-3 meals over the weekend and store them in the fridge or freezer. I used to do it when I was single and for the first few months of my marriage, but once I got pregnant (and now 4 months postpartum) the hubbs has been doing it. I can’t wait to get back at it though, now that I’m a SAHM.

  • A tip for working out which eggs are boiled and which are raw (if you have mixed them up) spin the egg on its side on a hard surface (table or counter top). The cooked egg will keep on spinning and the raw egg will soon stop, thanks to the raw egg being liquid inside.

  • I like the ideas you had for using your chopped veggies:). Of coarse that strawberry stuck out to me Lol. my favorite thing about your chanel is that you demonstrate for a family and I find its hard to find a chanel That’s clean, healthy, and involves the family!!

  • Just came across your channel while searching for different oils and health benefits and watched your vid, which you then spoke out some of your delicious recipes and the kale salad one got my attention!

    Subscribed & hit notification bell ��!

    The trivia question is so cool and I’m inspired to use it in my live vids and podcast (fitness industry) ☺️

    I had no clue if it should be cold from fridge or room temp. Now I KNOW!! Great tip!

    My husband is in the grocery store as I type this and I texted him to buy the 3 spices for the dry rub & also chicken. I’m excited to try the dry rub on chicken (room temp) tomorrow for lunch!!!

    Thank you, Bobby!!

  • I love this, Caty, and look forward to more. This looks wonderful but I will have to adjust it for my bean protester. Yup I have one son who doesn’t eat beans. Thanks for the recipe. Maybe I didn’t catch it but did you put how many ounces is considered a serving. this is helpful to know. thanks

  • Hi I am a new subscriber Thank you for the meal prep tips. I do the boiled eggs in advance too. I usually draw faces on them afterwards before placing them in the fridge so that my family knows which ones are not boiled ( I have a husband and two adult sons The faces are necessary)

  • She was trying to make a quick video of good marinades for a simple process and she accomplished that. Some things are basic enough that they need not be explained. Good job Sweet Pea!

  • Oatmeal for morning is prepped with freeze dried fruit and just add 1/2 cup boiling almond milk when I get up and 20 min later, it’s ready to eat.

  • I recommend only putting 1tbsp of dijon in the BBQ marinade, especially if you’re making more than 2 servings it’s very overpowering.

  • I GOT 2KG OF LEAN MUSCLE MASS IN ONE MONTH!!! I simply visited website called NextLevelDiet and they provided me with diet plan, training plan along with amazing fitness and nutrition tips. Believe me, it’s just amazing!!! #NextLevelDiet

  • I have tried this amazing marinade recipe. Thanks for sharing this recipe with all of us. Also here i have a special marinade recipe. Check out the recipe here:
    https://www.recipespack.com/the-everything-marinade-recipe-pinch-of-yum/

  • I like that you put the veggies in the jars, I’m a beginner I want to learn how you do everything:) cause subway and fastfood is getting old

  • You’re incredible the flavor is always there. I always felt like I couldn’t cook but trying these recipes they are all FANTASTIC! I live your channel.

  • hi, sorry if my english bad.
    When the marinade is ready, can we cook it into katsu with bread crumb?which one is better to make katsu?
    thx ����

  • I prep our meals on Sundays. Takes me about 4 hours (family of 6), but it saves me a ton more time (& reduces stress!!!) throughout the week. My husband BBQ’s 12 lbs of chicken. I add different sauces/seasonings & slice/cube/shred before putting it into Tupperware. Half goes in the fridge & half goes in the freezer. I also brown up ground turkey for a quick spaghetti night & make a casserole dish of enchiladas. I use the crockpot to make a big batch of bean soup, cook our rice & steam our veggies for the week. I portion out all my husband’s meals so he can grab & go his lunches & dinners. When the kids & I sit down to eat I usually just have to heat something up or throw it on our countertop grill for a minute. I’d never make it through all the games, practices, homework, projects, youth group meetings & babysitting jobs without ordering pizza if I didn’t meal prep. As busy as we are, I’ve been able to lose & keep off about 50 lbs. Love your videos! Love, love, love meal prepping!!!

  • It’s amazing how versatile your cooking is… I’m astounded you don’t have more subscribers! I’m a new sub and I love your channel!

  • Please can you make a list of all the ingredients like the powder things that you put in the chicken bags on one of these videos so I know what I can get when I go shopping to prep it all thank you very much honey you’re doing a fantastic job����

  • Thanks for sharing your meal prep ideas. My favorite meal prep is Sloppy Joe. We cook 5lbs ground beef and use it for tacos, nachos and wraps. ����

  • Cannot even begin to tell you what a god send you are: smart, intelligent and so obviously knowledgeable and sincere in your desire to help people make right choices for their health and well being. It is so refreshing to read and watch someone who is not shilling for some monster company filling the store shelves with frankenfoods that are keeping America fat and sick. Your beautiful healthy recipes are not only delicious but healthy, they are proof positive that it can be done simply, quickly and well.
    Thank you, from a most dedicated 90 year old fan.

  • Very informational video. Just to follow up on a question someone else asked 5 months ago. “I found this really great and helpful! My only concern/question is how long will the salad jars keep for? When I buy lettuce usually it goes bad in a few days! Any pointers on how to keep things fresh?”

  • Hi Dani, can you please share recipes with spirulina and maca I find these two superfoods to be the worst tasting ones so it would be great to learn how to combine them:)

  • I tried your Smokey bbq sauce. I loved the flavor but to me it didn’t taste like a bbq sauce. I’m not sure what i did wrong. It was very light in color.

  • Wow such great ideas and recipes, not your regular chicken breast/sweet potato meal prep. Going to prep these for next week. Wish I found this channel earlier. Thank you!

  • I love meal prepping. In the summer time I will wake up super early on a Saturday morning to cook all our meals through the week. I have noticed that is doesn’t just cut down on my food budget but my electric bill to.

  • Just subscribed today! Great channel. How can I meal prep for the week? I usually keep two meals in the fridge and the rest I freeze. I have to drown the chicken breast in hot sauce when I reheat the frozen ones otherwise it’s unedible.

  • I would add some ingredients that are found in pasta dishes to the grocery shopping list. Ricotta cheese, a block of parm for grating, a ball of mozzarella, some quality organic marinara, and large shells or manicotti OR zucchini that I can slice with my mandolin and roll up like lasagne noodles.I also always keep a jar of minced garlic on hand, and some frozen shrimp. Those ingredients are fantastic together. Quick and easy to mix and match with the green peppers she already mentioned pre-slicing.

  • It’s amazing how versatile your cooking is… I’m astounded you don’t have more subscribers! I’m a new sub and I love your channel!

  • First of all thank you very much, those are aresome:) The ingredients in the description are not the same as in the video so there you go:

    1/4 cup… 60 ml
    TBSP… table spoon
    TSP… tea spoon

    Smokey BBQ ( 0:45)
    1/4 cup ketchup
    2 TBSP dijon mustard
    1 TSP smoked paprika
    2 TSP brown sugar
    2 gloves minced garlic
    1 TSP worcestershire sauce
    1 TBSP apple cider vinegar
    1 1/2 TBSP soy sauce

    Tequila lime chicken ( 2:23)
    1 TSP cumin
    1/2 TSP mexican oregano
    2 TSP chilli powder
    1 TSP kosher salt
    mix together before adding the last ingredients
    2 gloves minced garlic
    2 TBSP lime juice (add more if u don’t add tequila)
    (optional) 2 TBSP tequila
    1/4 cup olive oil

    Teriyaki ( 3:22)
    1 TSP grated ginger
    1/2 TSP brown sugar
    1/4 TSP cinnamon
    2 gloves minced garlic
    little bit black pepper
    1 TBSP pineapple juice
    1 TBSP honey
    1/4 cup soy sauce

    Lemon herb ( 4:04)
    3 gloves minced garlic
    1 TBSP chopped rosemary
    1 TBSP chopped parsley
    1 TSP kosher salt
    1/4 cup lemon juice
    1/4 cup olive oil

    Cocunut curry ( 4:38)
    1 TBSP curry powder
    1/4 TSP ground coriander
    1/4 TSP cumin
    1 TSP kosher salt
    2 gloves minced garlic
    1 TBSP chopped cilantro
    1 TBSP chopped green onions
    2 TSP lime juice
    1/4 cup cocunut milk

  • Here’s one: lemon rosemary sea salt. I use 1 lemon per 2 chicken thighs, a pinch or two of salt, and 3 to 4 sprigs of rosemary but you can totally change it to your tastes. It super tasty and simple.

  • Hi.  Just saw the 3 marinades for Tri-Tip.  Just a thought…. why not place the meat with the other flavors in their bags, seal them and gently rub them thus keeping your hands “clean”?

  • Great and helpful tips, Dani.  Your FB link doesn’t lead to an active page.  Thank you for looking into this.  Love the salad in a jar idea!

  • Just subscribed today! Great channel. How can I meal prep for the week? I usually keep two meals in the fridge and the rest I freeze. I have to drown the chicken breast in hot sauce when I reheat the frozen ones otherwise it’s unedible.

  • Cannot even begin to tell you what a god send you are: smart, intelligent and so obviously knowledgeable and sincere in your desire to help people make right choices for their health and well being. It is so refreshing to read and watch someone who is not shilling for some monster company filling the store shelves with frankenfoods that are keeping America fat and sick. Your beautiful healthy recipes are not only delicious but healthy, they are proof positive that it can be done simply, quickly and well.
    Thank you, from a most dedicated 90 year old fan.

  • Hi, Dani.  I love these ideas; and I’d really like to try the meal prep and salad jars.  I know some other subbies asked, but I can’t find the answer:  How long do the salad jars keep in the fridge?  Thanks for the great videos and info!!

  • Lovely! I’do this too! It has helped me to drop alot of weight and keept it off! Only that I don’t eat meat! Or eggs! But vegetables, fruits, are always ready set go!

  • Hi love the videos I want to follow you subscribe and share your content with people with stomach acid issues, depresion.. so gluten free diet.I have 5,000 patient that could benefit…

  • WOW! What a find! Awesome recipes! Plus now I can go food shopping to Walmart, Whole Foods, Lidl, Aldi’s, Target & save money!!! Thank you.

  • I watched video then re-watched, pausing to make ingredient notes. Went to Dollar Tree for clear small bowls to separate all spices ahead so hands didn’t get poultry juice on them.These were delish recipes, @ Sweet Pea Chef. Only had chicken quarters not breasts, otherwise followed 4 of recipes precisely by marinating in specifically designed “ freezer bags” w/ the zipper in frig.So,so tasty. Thank you for your video; it got to the point, was efficient and thorough.The pineapple and raw honey ones were imaginative and esp delicious.Greetings from Chicago

  • You had me on this recipe, until you said cilantro lime rice…. I HATE that shit, (cilantro…yuck!) and it seems everyone is obsessed with this shit in their recipes!! YUCK!!! Sorry….. but, can’t you offer us good recipes without that horrible stuff??!! please?

  • hi, sorry if my english bad.
    When the marinade is ready, can we cook it into katsu with bread crumb?which one is better to make katsu?
    thx ����

  • Do you just store everything in the fridge for the meal prep or do you freeze some of it? How long are the noodles good for after making?

  • U can became write the ingredients on the video please
    There’s people from another countries can understand some word in English by see it not listen to it
    And thank u so much
    Just the ingredients not all the talk.
    I love you

  • Has anyone converted this one to an instapot recipe? Looking for some hints as we have something going on this afternoon. If you have what are the times and how did you do it?

  • If you don’t want to do rice, or want to change it up just keep the salsa chicken by itself and put it in tortillas somedays, rice some other days, on a lettuce taco salad other days.:)

  • I have eliminated around 17 lbs of my weight immediately after I put to use this diet program. It is miraculous to get a possible result out of this. This diet routine gives good results extremely quick and I love it. There is truly a big difference how my very own shirt fits today as compared Six days ago. Find a right guide is not easy, you can discover on Google. Program’s name is Peyton Huno†az
    good luck

  • Hi Bobby. I just bumped into your channel yesterday and absolutely love the content! I am from Egypt and my mom used to cook us Shakshouka for dinner with adding minced beef to the ingredients and with flat bread to dig in! Q for you. Kale in Kuwait where I live is very expensive. What would be an alternative to use?

  • I was thinking the same thing the other person in the vdeo was thinking with the frittata. Too many red peppers was on one side of the pan. Lol

  • WOW! What a find! Awesome recipes! Plus now I can go food shopping to Walmart, Whole Foods, Lidl, Aldi’s, Target & save money!!! Thank you.

  • Have you produced any cookbooks? It would be really great to have one with breakfast, lunch, dinner, packed lunch and snack ideas. Love the videos x

  • love this please keep them coming your an inspiration to get going and to get up and start! mom of three over here says thank you:)

  • I watched video then re-watched, pausing to make ingredient notes. Went to Dollar Tree for clear small bowls to separate all spices ahead so hands didn’t get poultry juice on them.These were delish recipes, @ Sweet Pea Chef. Only had chicken quarters not breasts, otherwise followed 4 of recipes precisely by marinating in specifically designed “ freezer bags” w/ the zipper in frig.So,so tasty. Thank you for your video; it got to the point, was efficient and thorough.The pineapple and raw honey ones were imaginative and esp delicious.Greetings from Chicago

  • I love that your meals aren’t boring. I feel like there are so many meal prep videos out there and they are never appealing or are bland. Also, I was looking for more meal prep videos from you and I’m sad that you don’t more. With that being said, make more pls!:)

  • So glad I found your channel. Been looking for something very structured and practical to help me start cooking and eating healthier again. Thank you!

  • Totally making these, just all with tofu bc handling raw chicken (any meat, tbh!) freaks me out…so not quite vegan by choice (plus I’m way into fish & got no problems with handling raw fish). Just my weird stuff… these all sound SOOO delicious & will translate so simply to tofu, tempeh, etc. maybe even some fishy stuff. Thanks!

  • This was fantastic! Loved everything about this video from the content and explanation and the editing. Looking forward to more!

  • Hi Dani!  I just stumbled onto your YouTube channel today and must say…”Wow! You are awesome!”:)  Quick question:  Can you tell me where you got those clear, square containers that you store your go-to veggies in?  I’m actually looking around for something that will keep my veggies fresh all week and those look perfect!  Thanks so much for your posts!  I’m an official subscriber!

  • You’re incredible the flavor is always there. I always felt like I couldn’t cook but trying these recipes they are all FANTASTIC! I live your channel.

  • Always do salty marinade not oily marinade. The oil does not attached to the chicken it’s 70% water. It won’t penetrate any flavor inside. Rub are always best. If you want liquid type. Allow the raw chicken juice be it’s own marinade.

  • Hi Dani, Love this veggie prep idea! Do you prefer hard texture veggies (carrot, celery, bell pepper, radish) instead of delicate ones (lettuce) for a longer storage time? Another question is about cauliflower, I found it is easy to go gray if I wash and prepare in advance. Any suggestions? Thank you.

  • I couldn’t help but cringe when she just dumped all of the seasonings straight on top of the steak in the bag, INSTEAD Of blending the marinade together in a separate bowl. Even when she “pressed all the marinade around the steak” you could clearly see all the seasoning was still on only 1 side of the steak ��

  • Totally making these, just all with tofu bc handling raw chicken (any meat, tbh!) freaks me out…so not quite vegan by choice (plus I’m way into fish & got no problems with handling raw fish). Just my weird stuff… these all sound SOOO delicious & will translate so simply to tofu, tempeh, etc. maybe even some fishy stuff. Thanks!

  • I love the idea of putting the salad in the mason jar but I worry that the veggies will get mushy. I make your fresh pico recipe about 4 times per week because my son can’t eat his eggs without it. Also do you pre cut your tomatoes or do you cut them up as you need them? Thank you so much.

  • Thank you so much for the great tips. Going to surprise my wife with a great dinner thanks to you. P.S. the cutest baby in the world. Awe so precious.

  • heyy love your video.. just wondering what editing software do you use to edit your videos and is it free? And what camera is your footage filmed on? Thanksss in advance keep up the good work

  • hi, sorry if my english bad.
    When the marinade is ready, can we cook it into katsu with bread crumb?which one is better to make katsu?
    thx ����

  • How long until the chicken goes bad after you cook it and put it in the fridge? I want to start meal prepping but want to avoid getting sick:(

  • Ok here’s what I do… for fried tali’s chicken. I start by buying legs the one with the drumsticks and I mix salted butter old bay seasoning Cajun seasoning garlic salt soy, oregano sauce sugar, cinnamon, beer then I melt the butter and pour some milk in maybe half a cup then I poke little holes in the chicken then I rub it in there and then I slice up some habanero with seeds and onions then I pour buttermilk 3 cups then I let it sit in my fridge for 1.5 days one and a half day then I take takis and xx hot Cheetos and and I blend it up till it turns into a powder then I take flour mixed with the same seasonings nithing wet eggs mixed and the crushed up chips then I take the buttermilk chicken after the day and rub it in flour then egg then the powder then I take them and fry them for 15 minutes and take cheese spread and dip

  • Hey guys! First of all, I’m SO happy that so many of you found this video helpful! Second of all, there are more videos like this to come, so if you haven’t subscribed already, feel free to do so! ❤️ If you’re curious about my day-to-day life as well, I invite you to come on over to my vlog channel and hang out! Things are about to be changing like crazy in my personal life (moving, new jobs, and just a fresh chapter in my life), so those vlogs are going to be a roller coaster for sure. You can check out the vlog channel here: https://www.youtube.com/culpfiction

    Happy meal prep-ing!

    Caty

  • I always make sure I have bread, peanut butter, and jelly available for sandwiches. (My go-to bread is Dave’s Killer Breadthe Powerseed variety, though there’s a sprouted grain bread at Trader Joe’s that’s also good). I also like keeping frozen broccoli, green beans, and California blend veggies in the freezer. When I can, a box of Annie’s Whole Wheat Shells and White Cheddar is also a good pantry staple.

    One of my favorite ways to meal prepwhen I have a little extra cashis to order a meal subscription box like one from HelloFresh. Since it’s just me, I can get at least two meals out of each recipe. The recipes are usually pretty clean, though I do make occasional substitutes when it comes to grains. If the box comes with white flour pasta, I swap it out for whole wheat. If it has white tortillas, I’ll either look for whole wheat tortillas or opt for butter letuce. It helps me find new recipes and keeps me from getting bored. I also go through phases where I eat the same few things over and over. (Right now, I’m addicted to Fage 5% with fruit, honey, and sliced almonds. A few months ago, all I wanted was mashed avocado on lightly salted brown rice cakes).

  • I’ll be trying these. Rather than freezing with the chicken I’m going to freeze them in ice cube trays so I can just grab some marinade for whatever whenever.

  • I have been doing the clean eating and meal prep for 3 weeks now and I feel so much better! I swear my thinking is so much clearer too. I think the fast food industry is poisoning America. I love your channel, keep up the good work!!

  • Crock pot cooking! Put in your ingredients on Sunday morning and it’s done by evening. Divide up and freeze all but two of the meals. Do the same on Monday. Monday evening, your dinner is done leaving you time to meal prep other items and divide up meals to put in the fridge or the freezer.

  • Dani Spies?!! I thought you were off of youtube? I followed you many years ago! God I loved your “quick bites”! You look great, I’m so glad I found you again! ����

  • I just discovered your channel. Your content is amazing. Your videos are straight to the point. No boring long talks of un useful information. THANK YOU!!!!

  • Do you just store everything in the fridge for the meal prep or do you freeze some of it? How long are the noodles good for after making?

  • hi, sorry if my english bad.
    When the marinade is ready, can we cook it into katsu with bread crumb?which one is better to make katsu?
    thx ����

  • Hey! I just started watching your videos and I’ve got to try preparing everything in advance, because I’m suuuuper lazy when it comes to chopping everything up before cooking. Once I chop and it gets going it’s okay, but otherwise I just don’t cook and buy myself some fast food.

    I have one question, though. How long do you keep the chicken in the fridge? It’s an amazing idea, but I am going to be cooking for myself and don’t know, whether I can eat it up before it spoils.

  • Hi Bobby. I just bumped into your channel yesterday and absolutely love the content! I am from Egypt and my mom used to cook us Shakshouka for dinner with adding minced beef to the ingredients and with flat bread to dig in! Q for you. Kale in Kuwait where I live is very expensive. What would be an alternative to use?

  • I’m a bit worried about cut veggies going off after a few days and contaminating the other veggies they are in with. also how many nutrients are lost from cut veggies compared to keeping veggies whole and cutting at the point of cooking or eating?

  • I do a simple chicken bowl. Baked chicken with lemon pepper in the oven. Cilantro lime rice. Lettuce, black beans and corn. And the day I eat it I put a buffalo ranch on it to dress it a little. It’s really yummy!

  • I’m so depressed watching this. Radishes? And the word “delicious” is thrown around so callously in this video… this is soooo depressing. I’m gonna be fat forever -_-

  • I just discovered your channel. Your content is amazing. Your videos are straight to the point. No boring long talks of un useful information. THANK YOU!!!!

  • So glad I found your channel. Been looking for something very structured and practical to help me start cooking and eating healthier again. Thank you!

  • so I recently came home from my trip and I was catching up on your culpficiton channel and I was waaaaaayyyy behind and as I was watching I remember ima comment on her channel and ask Caty if she could possibly in her vlog record a meal prep snippet cause I want to start doing meal preps and I don’t know where to even start! and as I watched your vlogs you mentioned you made a new channel and long and behold lol you made on of the videos that I was gonna ask if you could do! which is awesome! thank you so much and please please make more meal prep videos!!! thank you!

  • Hey everyone, here are the macros for all 5 recipes!
    Macros for stir fry with 2 pieces of chicken:
    529 calories
    25 grams of fat
    12.9 grams of net carbs
    63 grams of protein
    8 grams of protein

    Macros for frittata:
    403 calories
    30 grams of fat
    6.7 grams of net carbs
    26 grams of protein
    2.3 grams of fiber

    Macros for pesto pasta, with leftover pesto sauce
    543 calories
    31 grams of fat
    10.5 grams of net carbs
    54 grams of protein
    9.3 grams of fiber

    Macros for lunch salad:
    660 calories
    39 grams of fat
    21.5 grams of net carbs
    55.2 grams of protein
    8 grams of fiber

    Macros for shakshuka:
    406 calories
    27 grams of fat
    30.1 grams of net carbs
    18.7 grams of protein
    9.8 grams of fiber

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  • Love this I want to try the recipe, I have a hard time meal prepping cause I can only eat left over sometime depending on what it is and if then it’s hard to eat it more then 2 times in a week! But cause my celiacs I meal prep breakfast that I have no problem doing, and smoothies!

  • That recipe looks AMAZING. I find myself bored with meals when i meal prep bc plain chicken is not my favorite thing to eat daily lol so im definitely going to try this out!

  • Lacey, I love your channel and have been binge watching it for days, but I just watched another channel where the chef said not to marinate chicken with oil because chicken breasts are mainly water and cannot absorb the oil. Oil is not soluble like the other ingredients that the chicken breast absorbs. I’m sure you are already aware of this, so do you do this to avoid needing to grease the roasting pan/dish you would eventually use to cook the chicken?

  • First of all thank you very much, those are aresome:) The ingredients in the description are not the same as in the video so there you go:

    1/4 cup… 60 ml
    TBSP… table spoon
    TSP… tea spoon

    Smokey BBQ ( 0:45)
    1/4 cup ketchup
    2 TBSP dijon mustard
    1 TSP smoked paprika
    2 TSP brown sugar
    2 gloves minced garlic
    1 TSP worcestershire sauce
    1 TBSP apple cider vinegar
    1 1/2 TBSP soy sauce

    Tequila lime chicken ( 2:23)
    1 TSP cumin
    1/2 TSP mexican oregano
    2 TSP chilli powder
    1 TSP kosher salt
    mix together before adding the last ingredients
    2 gloves minced garlic
    2 TBSP lime juice (add more if u don’t add tequila)
    (optional) 2 TBSP tequila
    1/4 cup olive oil

    Teriyaki ( 3:22)
    1 TSP grated ginger
    1/2 TSP brown sugar
    1/4 TSP cinnamon
    2 gloves minced garlic
    little bit black pepper
    1 TBSP pineapple juice
    1 TBSP honey
    1/4 cup soy sauce

    Lemon herb ( 4:04)
    3 gloves minced garlic
    1 TBSP chopped rosemary
    1 TBSP chopped parsley
    1 TSP kosher salt
    1/4 cup lemon juice
    1/4 cup olive oil

    Cocunut curry ( 4:38)
    1 TBSP curry powder
    1/4 TSP ground coriander
    1/4 TSP cumin
    1 TSP kosher salt
    2 gloves minced garlic
    1 TBSP chopped cilantro
    1 TBSP chopped green onions
    2 TSP lime juice
    1/4 cup cocunut milk

  • Bobby how come you use sriracha when it contains lot of sugar? The other version without sugar (a bit chunky) is the one in the cylinder bottle w a rooster on it.

  • I was thinking the same thing the other person in the vdeo was thinking with the frittata. Too many red peppers was on one side of the pan. Lol

  • Great job, Caty. Meal prep is so easy and much better than grabbing something so unhealthy just to be quick. So much food in here with so little calories! Been meal prepping and eating healthier for about 4 months-ish. I followed River down that road. I must say, it’s the best thing I’ve done for myself. Super great info. Thank you!!

  • Just came across your channel via the beginner runner video, it’s amazing and you deserve more subscribers! Great advice when it comes to choosing the right meal to meal-prep. I’m usually drowning in potential recipes, but I have a very clear idea of what the perfect “leftover” meal would be that I could easily eat…well, all the time! Keep up the great work:)

  • Dani, I draw little faces on our hardboiled eggs before I put them in the fridge. This allows my family to know hard vs uncooked eggs. Skinny sharpies are gems.

  • Just came across your channel while searching for different oils and health benefits and watched your vid, which you then spoke out some of your delicious recipes and the kale salad one got my attention!

    Subscribed & hit notification bell ��!

    The trivia question is so cool and I’m inspired to use it in my live vids and podcast (fitness industry) ☺️

    I had no clue if it should be cold from fridge or room temp. Now I KNOW!! Great tip!

    My husband is in the grocery store as I type this and I texted him to buy the 3 spices for the dry rub & also chicken. I’m excited to try the dry rub on chicken (room temp) tomorrow for lunch!!!

    Thank you, Bobby!!

  • Is that a portable gas stove? I very much dislike my electric stove top, and would love to find an alternative cooking surface. If that’s a gas stove you’re using in the video…..hallelujah, Amazon here I come!!

  • I really need to do this. I’ve made salsa chicken before for quesadillas, tacos, taco salad etc but never over rice and I’ve never added corn, beans and onion too it. I’ll have to do this!

  • Hi there, I just joined your channel recently. Actually you changed my idea about meal prep and I’ve started cooking my daily meals. thanks a lot for your episodes and information

  • im a college student and i can barely cook, i always eat boring chicken and i end up hating my life until i tried the honey garlic marinade and my life completely changed. i don’t understand how I didn’t think about marinating my chicken before jesussss.. i see the colors of the rainbow now ahahah

  • half way through this video I was forced to watch a minute lone video for prescription medication so I had no choice but to close the video without finishing viewing.

  • I read somewhere that you shouldn’t add the juice of lime lemons or oranges etc to the marinade if not cooking it that day because the citric acids will start to “cook” the meat. Is this true??

  • Loving your videos for your new channel so far, such great quality and awesome editing! I really like how you took the time to write out the exact calories and such, I know a lot of people will like that. Can’t wait to see more video’s!

  • I will give this a try!!! I like to double healthy soup or chili recipes and load up on the veggies and chia seeds, plus my kids will eat them and they freeze wonderfully! White chicken chili is a great choice, and our favorite.

  • Loved the video! I’m a young single dental resident with just a few hours on Sunday to meal prep, so this really helped! Do you have any videos on options for people who don’t have a family to feed? I find that I’m discouraged from meal prepping or cooking because I end up with WAY too much food. Thanks again!

  • Never shop on an empty stomach is a classic tip. If you don’t really want to eat have a pint of two of water before you shop, you’ll make far more healthier decisions with a full stomach.

  • U can became write the ingredients on the video please
    There’s people from another countries can understand some word in English by see it not listen to it
    And thank u so much
    Just the ingredients not all the talk.
    I love you

  • I found this really great and helpful! My only concern/question is how long will the salad jars keep for? When I buy lettuce usually it goes bad in a few days! Any pointers on how to keep things fresh?

  • Always do salty marinade not oily marinade. The oil does not attached to the chicken it’s 70% water. It won’t penetrate any flavor inside. Rub are always best. If you want liquid type. Allow the raw chicken juice be it’s own marinade.

  • I read somewhere that you shouldn’t add the juice of lime lemons or oranges etc to the marinade if not cooking it that day because the citric acids will start to “cook” the meat. Is this true??

  • I’ve seen whole rotisserie chickens on sale for $2.50 (in refridgerated shelf)! ones that are on last day to sell but are just fine.

  • Lovely! I’do this too! It has helped me to drop alot of weight and keept it off! Only that I don’t eat meat! Or eggs! But vegetables, fruits, are always ready set go!

  • Thank you so much for the great tips. Going to surprise my wife with a great dinner thanks to you. P.S. the cutest baby in the world. Awe so precious.

  • I’m going back to college and I’m looking to meal prep to avoid all the unhealthy college foods! I’m also looking to eat 5 meals a day instead of 3. I look forward to your videos! -arielle

  • Please can you make a list of all the ingredients like the powder things that you put in the chicken bags on one of these videos so I know what I can get when I go shopping to prep it all thank you very much honey you’re doing a fantastic job����

  • I don’t quite understand what she does at the beginning of the vid. She talks about making marinade and then she writes: Barbecue SAUCE on the bag. Barbecue sauce is to accompany chicken. it is not a marinade. Please help!

  • I’ll be trying these. Rather than freezing with the chicken I’m going to freeze them in ice cube trays so I can just grab some marinade for whatever whenever.

  • im a college student and i can barely cook, i always eat boring chicken and i end up hating my life until i tried the honey garlic marinade and my life completely changed. i don’t understand how I didn’t think about marinating my chicken before jesussss.. i see the colors of the rainbow now ahahah

  • I tried your Smokey bbq sauce. I loved the flavor but to me it didn’t taste like a bbq sauce. I’m not sure what i did wrong. It was very light in color.

  • I tried the BBQ one, and I don’t know if it is my dijon that is way spicier than yours or what, but it tasted mainly of mustard the whole sauce, so I had to add very much of every other ingredient to balance this out, thinking I could have had maybe two teaspoons and not tbsp

  • Danni, I love your videos. I would love to see what amounts of food you buy at the store to make this prep for the week!! thank you!!

  • Can you do more grocery hauls and weekly favorites (brands, beauty products, foods) like you used to do? Those were really fun to watch and gave me ideas on things to buy. Just a suggestion. Thanks!

  • I tried all of these and gotta say I looked forward to eating chicken breasts for the first time ever. I recommend flattening the chicken breasts a little, or buy thin cut.

  • When you meal prep it is better to do everything separated and the mix different things so you don’t eat the same food the entire week.Like cooking your protein,your sides and your veggies and the do different combinations.

  • Lacey, I love your channel and have been binge watching it for days, but I just watched another channel where the chef said not to marinate chicken with oil because chicken breasts are mainly water and cannot absorb the oil. Oil is not soluble like the other ingredients that the chicken breast absorbs. I’m sure you are already aware of this, so do you do this to avoid needing to grease the roasting pan/dish you would eventually use to cook the chicken?

  • Great tips! I also do my food prep on Sundays, it feels SO good to have all those yummy fruits and veggies clean and ready to eat whenever I want them. I’m a SAHM so I don’t pack lunches, but I love to have so many healthy foods readily accessible.

  • Great video! A few questions: Does the food lose some taste? Is it safe to do this with meat/fish/ricehow do you reheat everything? Are there any foods that once cooked don’t store well in the freezer? Thanks! x

  • I also appreciate that you are using separate ingredients and some fresh ingredients rather than just bottles of premixed marinades.

  • I usually make your recipe for zucchini chocolate gluten free muffins on Sunday. My hubby & I eat them for breakfast everyday. Sometimes my son eats them too.

  • This is a great idea for having meals on hand. I’m single, older (retired) and find it so hard to cook for one. The idea of having meals in the freezer is so much better than having a bag of popcorn. (which I do quite often). I like to make a pot of chili and freeze it in individual serving containers. I’m looking forward to getting more recipes that freeze well. Good job on the vlog.

  • I am CRAZY psyched to make this Bobby!! My mom’s stuffed bell peppers were always soggy and gross, these look delish! And I guessed red for lower carb. Thanks for the enlightenment.

  • Bobby, really enjoyed the Salad and stir fry recipes. Really tasty and who knew I would like kale so much. Will get to the other 3 recipes shortly but had to say “thanks” for the healthy, simple recipes. Bravo.

  • Ok here’s what I do… for fried tali’s chicken. I start by buying legs the one with the drumsticks and I mix salted butter old bay seasoning Cajun seasoning garlic salt soy, oregano sauce sugar, cinnamon, beer then I melt the butter and pour some milk in maybe half a cup then I poke little holes in the chicken then I rub it in there and then I slice up some habanero with seeds and onions then I pour buttermilk 3 cups then I let it sit in my fridge for 1.5 days one and a half day then I take takis and xx hot Cheetos and and I blend it up till it turns into a powder then I take flour mixed with the same seasonings nithing wet eggs mixed and the crushed up chips then I take the buttermilk chicken after the day and rub it in flour then egg then the powder then I take them and fry them for 15 minutes and take cheese spread and dip

  • Bobby, really enjoyed the Salad and stir fry recipes. Really tasty and who knew I would like kale so much. Will get to the other 3 recipes shortly but had to say “thanks” for the healthy, simple recipes. Bravo.

  • Here’s one: lemon rosemary sea salt. I use 1 lemon per 2 chicken thighs, a pinch or two of salt, and 3 to 4 sprigs of rosemary but you can totally change it to your tastes. It super tasty and simple.

  • I love your marinades! I’ve been using this and your chicken marinades for my and my wife’s meals lately and we have loved every one. Still have a couple more of yours to try though. ��

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  • Loved this video! Thanks for sharing! I am new to meal prepping and have a real question for you. Why go through the trouble of being SO EXACT weighing grams (which is pretty precise) if when you are putting the meals together you are only eye balling portions? Each container won’t be the same in macros? Seems to me that, that defeats the whole purpose of weighing grams. Thanks in advance for answering. BTW I just subscribed to you. Thanks again!

  • I cannot meal prep because i do not like left overs. I wish i wasn’t so picky sometimes. For work i always take Sandwiches or yogurt with Granola. I don’t remember the video but you made some peanut chicken that looked AMAZING and would love the recipe.

  • Great recipes, i love them, but for bags i prefere something like this https://www.amazon.com/dp/B07TMNHBK1?ref=myi_title_dp. For me works better and easyer.

  • one of the things we subscribers look out for is getting replies. and u r among the very few who reply to each and every comment…
    first time seeing your video…subbed already…i love the way u presented everything…i can surely say you are going to make this channel a million subscriber channel and much more…keep it simple like this one…and see the numbers go up..
    in love with this video…
    u r just too sweet and humble!

  • Thanks for all video but if you write the name of Bharat and pepar in the screen so good for us because we not speak English good thanks for you again ♥

  • I don’t quite understand what she does at the beginning of the vid. She talks about making marinade and then she writes: Barbecue SAUCE on the bag. Barbecue sauce is to accompany chicken. it is not a marinade. Please help!

  • Thank you for these wonderful recipes.. especially for writing down all the ingredients in description box..made it easier for me to refer.. will be checking more of your recipes.