PIZZA CHICKEN MEAL PREP | Meal Prep On Fleek | Low Carb | Gluten Free | One Pan

Hey Guys! Today we have Nick from MEAL PREP ON FLEEK showing you how to cook Pizza Chicken Meal Prep!!! With 4 different recipes, Pepperoni, Veggie Supreme, Hawaiian & Cheeseburger!!! All can be done in one sheet pan! Low in Carbs! Naturally Gluten Free! If you love Meal Prep, show Nick some love over on Meal Prep On Fleek !!! YouTube: https://www.youtube.com/channel/UClwfFicJWu0SF33fkks9Ufg Facebook: https://ift.tt/2eqXAZ0 Instagram: https://ift.tt/1VdQEvJ Twitter: https://twitter.com/mealpreponfleek Pinterest: https://ift.tt/2eqC5ra BOOK TOUR SCHEDULE: San Diego, CA - June 5 - https://ift.tt/2FNzyTj Los Angeles, CA - June 6 - (MEAL PREP DEMO) https://ift.tt/2KEMSNj San Francisco, CA - June 11 - https://ift.tt/2jAFExC Sacramento, CA - June 13 - https://ift.tt/2FNzyCN Portland, OR - June 16 - https://ift.tt/2KFKbLm Seattle, WA - June 18 - https://ift.tt/2FPXzsG NYC, NY - June 23 - https://ift.tt/2KGgcmH Danbury, CT - June 26 - https://ift.tt/2FOFqvp Pepperoni Chicken Ingredients 1lb chicken breast, 1/2 cup pizza sauce 1 1/2 tbsp pizza seasoning 4 oz mozzarella cheese 2 oz pepperoni, optional 2 cups broccoli Method: 1 .Preheat oven to 375 degrees F 2. Place chicken on a baking sheet and top with pizza sauce and pizza seasoning 3. Bake for 6 - 8 minutes 4. Remove from the oven and top chicken with mozzarella cheese and additional seasoning, if desired 5. Bake for an additional 6 minutes 6. Remove from the oven and add pepperoni, if using 7. Return to the oven until chicken is done cooking 8. Serve with steam broccoli MACROS (including broccoli) Nutrition for 1 out of 4 meals including pepperoni and broccoli: 8g Carbs | 15g Fat | 35g Protein | 307 Calories Hawaiian Chicken Ingredients 1lb chicken breast 1/2 cup BBQ Sauce 2 slices bacon, cooked and chopped 4 oz mozzarella cheese ½ small red onion, thinly sliced 1/3 cup pineapple, cut into small tidbits Salt & pepper, as desired Garlic powder Fresh cilantro, optional 2 cups broccoli Method: 1. Preheat oven to 375 degrees F 2. Place chicken on a baking sheet 3. Season with salt, pepper and garlic powder 4. Top with BBQ sauce 5. Bake for 8-10 minutes 6. Remove from the oven and top chicken with mozzarella cheese, red onion, pineapple and bacon 7. Bake for an additional 6-10 minutes or until cheese is melted and onions cook 8. Top with fresh cilantro, if desired 9. Serve with steam broccoli MACROS (including broccoli) Nutrition for 1 out of 4 servings: 40g Protein | 11g Carbs | 11g Fat | 2g Fiber | 296 Calories Veggie Supreme Ingredients 1lb chicken breast 1/2 cup pizza sauce 3 oz mozzarella cheese 2 ounces feta ½ small red onion, thinly sliced ¼ cup black olives, thinly sliced ½ cup green, yellow, red peppers, thinly sliced ¼ cup mushrooms, thinly sliced Salt & pepper, as desired ¼ cup cherry tomatoes, cut Fresh basil, if desired 2 cups broccoli Method: 1. Preheat oven to 375 degrees F 2. Place chicken on a baking sheet 3. Season with salt & pepper 4. Top with pizza sauce 5. Bake for 8-10 minutes 6. Remove from the oven and top chicken with mozzarella cheese and vegetables 7. Bake for an additional 6-10 minutes or until cheese is melted and vegetables are tender 8. Top with fresh basil, if desired 9. Serve with steam broccoli MACROS (including broccoli) Nutrition for 1 out of 4 servings: 35g P | 10.5g C | 9.5g F | 3g Fiber | 254 Calories Cheeseburger Pizza Ingredients: 1lb chicken breast 1/2 cup Sir Kensington special sauce 4 oz Colby Jack cheese 4-6 oz ground beef, cooked ½ small red onion, thinly sliced 1/3 cup dill pickles, drained Salt & pepper 2 cups broccoli Method: 1. Preheat oven to 375 degrees F 2. Place chicken on a baking sheet 3. Season with salt & pepper 4. Top with special sauce 5. Bake for 8-10 minutes 6. Remove from the oven and top chicken with cheese, ground beef and onions 7. Bake for an additional 6-10 minutes or until cheese is melted and onions are tender 8. Top with sliced dill pickles 9.Serve with steam broccoli MACROS (including broccoli) Nutrition for 1 out of 4 servings: 41g P | 10.5g C | 28.5g F | 2.5g Fiber | 451 Calories STORAGE & REHEATING 1. This meal will be fine in the fridge for 5 days. 2. You can eat it cold if you like. 3. You can freeze all the meals you will not eat within that time. 4. If you decide to freeze them they will last for 3 months. Take the meal out of the freezer the night before you plan to eat and place in fridge to thaw. 5. Once thawed, reheat in the oven or saute pan for a few minutes or put in your Hot Logic! Don't know what a "Hot Logic" is? Check out this video: https://youtu.be/6bfmefjupu4 MUSIC: https://ift.tt/22xIeBy

Mexican Quinoa Bowl Meal Prep | What's for Din'? | Gluten Free | Vegan Option

MEXICAN QUINOA BOWL MEAL PREP by Courtney Budzyn from What's for Din'? This Meal Prep bowl is super easy to make with only a few ingredients. This recipes is naturally Gluten Free. You can easily add vegetable stock or water to make this Vegan. & you could add your favorite Vegan Chicken substitute or leave it out all together. THANK YOU Courtney for being about of our YouTube takeover! Subscribe to Courtney's Channel - https://www.youtube.com/channel/UCbcyxjth94V-FrGsEYDzpVw/featured • INSTAGRAM: @MrsBudzyn • SNAPCHAT: Cbudzyn5 • TWITTER: @MrsBudzyn • FACEBOOOK: https://ift.tt/2J9K5Oo | Ingredients | 2 Tablespoons Olive Oil 3 Cloves Garlic, Minced 1 Onion, Diced 2 Jalapenos, Seeded and Minced 1 Cup Quinoa, Rinsed 1 Cup Chicken Stock 1 (15 Ounce) Can Black Beans, Drained and Rinsed 1 (14. Ounce) Can Fire Roasted Diced Tomatoes 1 Cup Frozen Corn Juice of 1 Lime 2 Teaspoons Chili Powder ½ Teaspoon Cumin ½ Teaspoon Cayenne Pepper Salt and Pepper to Taste Cubed Avocado and Parsley for Serving 3 Boneless Skinless Chicken Breasts 1 Teaspoon Chili Powder 1 Teaspoon Garlic Powder 1 Teaspoon Oregano | Instructions | Heat olive oil in large skillet over medium high heat. Add onion and jalapeno and cook until softened. About 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add black beans, tomatoes, corn, quinoa, chicken stock, chili powder, cayenne, cumin, and lime juice. Season to taste with salt and pepper and stir. Bring to a low simmer and reduce heat to medium low. Simmer for 20 minutes with the lid on stirring occasionally. Season chicken on both sides with chili powder, garlic powder, oregano, salt and pepper. Cook on a hot grill until the internal temperature reaches 165°F. Cut into slices and add to Mexican quinoa. Serve with diced avocado and fresh parsley. Enjoy! 4 Servings Per Serving: MACROS WITH CHICKEN 11g FAT | 28g CARBS | 30g PROTEIN MACROS WITHOUT CHICKEN: 8g FAT | 28g CARBS | 6g PROTEIN STORAGE & REHEATING 1. This meal will be fine in the fridge for 5 days. 2. This meal is perfect to eat cold. 2. You can freeze all the meals you will not eat within that time. 3. If you decide to freeze them they will last for 3 months. Take the meal out of the freezer the night before you plan to eat and place in fridge to thaw. 4. Once thawed, reheat in the oven or saute pan for a few minutes or put in your Hot Logic! Don't know what a "Hot Logic" is? Check out this video: https://youtu.be/6bfmefjupu4 https://ift.tt/2rFkktS At checkout, enter the coupon code: “fitcouplecooks” so that YOU can get 20% off!!! WOOOOO!!! (Watch the full video for more detailed instructions: https://youtu.be/wpLJXHUyvyM )

BOOK TOUR VLOG: Day 2 & 3 - Kissing Arches @ UD & The Quirkiest Bookstore on the Planet!

Hey Guys, So day 2 & 3 were full of rain and adventure! We got to stop in at Steph's old stomping ground at the University of Delaware! We had an amazing book signing event at Fountain Bookstore in Richmond, VA. BOOK TOUR SCHEDULE: Houston, TX - May 26 - https://ift.tt/2FNVD48 Austin, TX - May 27 - https://ift.tt/2jyRPLb Dallas, TX - May 29 - https://ift.tt/2FPKn79 Phoenix, AZ - June 1 - https://ift.tt/2jAST1p San Diego, CA - June 5 - https://ift.tt/2FNzyTj Los Angeles, CA - June 6 - (MEAL PREP DEMO) https://ift.tt/2KEMSNj San Francisco, CA - June 11 - https://ift.tt/2jAFExC Sacramento, CA - June 13 - https://ift.tt/2FNzyCN Portland, OR - June 16 - https://ift.tt/2KFKbLm Seattle, WA - June 18 - https://ift.tt/2FPXzsG NYC, NY - June 23 - https://ift.tt/2KGgcmH Danbury, CT - June 26 - https://ift.tt/2FOFqvp Stay up to date with our adventures on Instagram @fitcouplecooks

why i no longer do makeup tutorials...

take this with a grain of salt, i love you all & the makeup world!!! ♡ S U B S C R I B E : http://bit.do/tQVe F O L L O W M E ♡ insta: toristerling_ ♡ fitness insta: toristerlingfitness ♡ stRIDE insta: stridespinandfitness ♡ twitter: toristerling_ ♡ spotify: toristerling C O N T A C T M E ♡ business@beaufreshmedia.com P O P U L A R V I D E O S ♡ Brow Routine: http://bit.ly/2m1yeGL ♡ How I Went from Black Hair to Blonde IN ONE DAY: http://bit.ly/2dwfjft ♡ Kylie Jenner Makeup Tutorial: http://bit.ly/17nXquY ♡ Prom Dress Shopping with Me: http://bit.ly/1HHvYDh ♡ PROM 2015 Get Ready with Me: http://bit.ly/2dWtsEj ♡ Everyday Summer Makeup Routine: http://bit.ly/2dXwiL3 ♡ Prom 2016 Get Ready with Me: http://bit.ly/2dwfZS3 Camera: Canon 70D Editing Software: Final Cut Pro X & Motion 5 My Backdrops: (I have multiple here are the links to my favorites) Champagne Glitter: https://ift.tt/2nsWq6d Red Glitter: https://ift.tt/2nWKy8v White Glitter: https://ift.tt/2nt3L5A Black Glitter: https://ift.tt/2nWHgCi Pink Glitter: https://ift.tt/2nsYNG6 Teal Glitter: https://ift.tt/2nX0Gan Charcoal Glitter: https://ift.tt/2nsVa2V I am 20 years old, for those asking Please subscribe, share, & like this video! This is not a sponsored video. Everything mentioned was purchased by my own money. All opinions are my own. Hi I'm Tori Sterling, a 20 year old lifestyle beauty guru from the East Coast. I make a ton of videos involving makeup tutorials, fashion lookbooks, DIYs, get ready with me, vlogs, challenges, and much much more. Make sure you subscribe so you don't miss out on any videos and also follow me on my social media such as Twitter, Tumblr, and Instagram to stay even more connected with me! See you in my next video! Xoxo, Tori

Keto Pizza Meal Prep with Keto Connect!

What is up Fit Fam?! Matt and Megha here from Keto Connect and today we are making a Keto Pizza Meal Prep! To get the Ingredients, MACROS, Storage & Reheating Directions: Ketoconnect.net/fathead-pizza-crust/ Come check out our Youtube Channel: https://www.youtube.com/channel/UCzRYivTpUQ0r2qPPjfLoQiA/about Want to get our New Keto Cookbook: https://ift.tt/2ITqUrT

3 NEW Potato Salad Recipes

Click here to SUBSCRIBE: http://bit.ly/1dn24vP Fresh Herb Hacks: http://bit.ly/2IsLjR0 Summer Salad Recipes: http://bit.ly/2qHlo2s Healthy Breakfast Recipes: http://bit.ly/1OuA1v1 Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Snack Recipes: http://bit.ly/2aCBfDM Frequently Used & Favorite Items: https://ift.tt/2pxnpws Purchase my eBooks here: Healthy Meal Plan 2018 eBook Available Now: http://bit.ly/HMP2018 *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Dinner Made Easy: http://bit.ly/DinnerMadeEasy Facebook: https://ift.tt/1qehN6c Twitter: https://twitter.com/@SaraLynnCauchon Instagram: https://ift.tt/VrBnOo Pinterest: https://ift.tt/1pjl5Tl Blog: https://ift.tt/1w0vGCo Google+: https://ift.tt/1pjl5Tn Bacon Cheddar Ranch Potato Salad Dressing: 1/2 cup sour cream 3 tablespoons apple cider vinegar 1 tablespoon freshly chopped parsley 1 tablespoon freshly chopped dill 1 tablespoon freshly chopped chives 1 teaspoon garlic powder 1 teaspoon onion powder 1/4-1/2 cup milk or cream Salt and freshly cracked black pepper Salad: 4 cups halved baby potatoes, steamed 1/2 cup shredded cheddar cheese, halved 1/3 cup cooked chopped bacon, halved In a small bowl, whisk together the sour cream, vinegar, herbs, garlic powder, onion powder, salt and pepper. Thin out the dressing by whisking in milk as needed. Set it aside. In a large bowl, toss together the potatoes, half of the bacon, half of the cheddar and all of the dressing. Transfer the potato salad to a serving dish and top with the remaining cheddar and bacon. French Potato Salad Dressing: 1/4 cup olive oil 3 tablespoons white wine vinegar or champagne vinegar 2 tablespoons Dijon mustard 1 shallot, minced 1 garlic clove, grated Salt and freshly cracked black pepper Salad: 4 cups halved baby potatoes, steamed 1/2 cup cornichons, larger ones sliced in half on the bias 1/4 cup chopped fresh tarragon 2 green onions, finely sliced 2 tablespoons freshly chopped parsley In a small bowl, whisk together the dressing ingredients and set it aside. In a large bowl, toss together the potatoes, cornichons, tarragon, parsley and dressing. *For a delicious lunch, try serve with a soft boiled egg. Roast Potato Salad Dressing: 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1 teaspoon paprika 1 teaspoon garlic powder 1/2 teaspoon ground cumin Salt and freshly cracked black pepper Salad: 4 cups halved mini red skinned potatoes 2 red peppers, diced 2 ears of corn 1 jalapeño pepper, seeded and minced 1/4 cup sliced green onions 2 tablespoons freshly chopped cilantro 1 lime, zest and juice Salt and freshly cracked black pepper Preheat the oven to 400ºF. In a small bowl, whisk together the dressing ingredients. Set it aside. Arrange the potatoes, peppers and corn on a parchment lined baking sheet. Brush the corn with the dressing and pour the remaining dressing over the potatoes and peppers. Mix well. Bake the potato mixture, stirring occasionally, until the potatoes are fork tender and are lightly golden, 40 to 45 minutes. Allow the corn to cool enough to handle before removing the kernels from the cob. Transfer the potatoes and peppers to a large bowl and stir in the corn kernels, lime zest, juice, green onions and cilantro. *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon

3 NEW Pasta Salad Recipes

Click here to SUBSCRIBE: http://bit.ly/1dn24vP Fresh Fruit Salads: http://bit.ly/2ujjerm Spring Pasta Recipes: http://bit.ly/2no0PTS Healthy Breakfast Recipes: http://bit.ly/1OuA1v1 Healthy Lunch Recipes: http://bit.ly/1XQuIri Healthy Snack Recipes: http://bit.ly/2aCBfDM Frequently Used & Favorite Items: https://ift.tt/2pxnpws Purchase my eBooks here: Healthy Meal Plan 2018 eBook Available Now: http://bit.ly/HMP2018 *eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepBundle *NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies Dinner Made Easy: http://bit.ly/DinnerMadeEasy Facebook: https://ift.tt/1qehN6c Twitter: https://twitter.com/@SaraLynnCauchon Instagram: https://ift.tt/VrBnOo Pinterest: https://ift.tt/1pjl5Tl Blog: https://ift.tt/1w0vGCo Google+: https://ift.tt/1pjl5Tn Antipasto Pasta Salad 4 cups cooked and cooled rotini 2 cups chopped spinach 1/2 cup baby bocconcini balls 1/2 cup halved cherry tomatoes 1/2 cup chopped salami 1/2 cup chopped artichoke hearts marinated in oil, with their juices 1/4 cup chopped roasted red peppers 1/4 cup hot pepperoncini peppers (optional) 1/4 cup Kalamata olives 1/4 cup freshly chopped basil 3 tablespoons red wine vinegar Salt and freshly cracked black pepper Toss all of the ingredients together in a large bowl. Shrimp & Orzo Bowl Baked Shrimp: 1lb peeled shrimp 1 tablespoon olive oil 1 tablespoon lemon pepper seasoning Salt to taste Dressing: 3 tablespoons olive oil 1 lemon, zest and juice 1 tablespoon dijon mustard 1 tablespoon freshly chopped dill Salt and freshly cracked black pepper Salad: 4 cups cooked and cooled orzo 1 English cucumbers, seeded and diced 1/2 cup crumbled feta 1/4 cup diced red onion 1/4 cup capers 1/4 cup freshly chopped parsley Preheat the oven to 400ºF. In a large baking dish, toss the shrimp with the olive oil and lemon pepper seasoning. Bake the shrimp until they are pink, 8 to 10 minutes, depending on the size of your shrimp. While the shrimp is baking, whisk together all of the dressing ingredients and set them aside. Once the shrimp are cooked through, remove them from the oven and assemble the salad. In a large bowl, toss together the shrimp, orzo, cucumber, feta, red onion, capers, parsley and the dressing. Mexican Pasta Salad Dressing: 1/2 cup sour cream 3 tablespoons mayonnaise 1 chipotle pepper in adobo, finely minced with its sauce 1 lime, zest and juice 1 tablespoon agave 1/2 teaspoon ground cumin Salt and freshly cracked black pepper Salad: 4 cups cooked and cooled farfalle 2 cups cooked corn kernels 1 cup canned black beans, rinsed and drained 1 red pepper, finely diced 1/2 cup crumbled cotija 1/4 cup freshly chopped cilantro 1/4 cup finely chopped red onion In a small bowl, whisk all of the dressing ingredients together. Set it aside. In a large bowl, toss together the pasta, corn, black beans, red pepper, cotija, cilantro, red onion and dressing. Serve with fresh lime wedges and more cilantro. *SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon