No slow cooker food prepping this week! PIcture soon! 4th consecutive week of weekly meal plannning. This is AI's version of Broccoli Chicken Bake ---> AI Overview To make a low-carb chicken and broccoli bake with frozen chicken breast, you can combine the ingredients in a casserole dish and cook it in the oven. The frozen chicken will bake in the dish along with the frozen broccoli and a creamy, cheesy sauce . Recipe for low-carb chicken and broccoli bake Ingredients: - 1 lb frozen boneless, skinless chicken breasts - 1 bag (about 12–16 oz) frozen broccoli florets - 1/2 cup mayonnaise (check label for low-sugar) - 1/2 cup sour cream or cream cheese, softened - 1 cup shredded cheddar cheese, divided - 1/4 cup Parmesan cheese, shredded - 1/2 tsp garlic powder - 1/2 tsp onion powder - Salt and pepper, to taste  Instructions: 1. Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish or another oven-safe baking dish. 2. Combine ingredients: In a large bowl, mix the mayonnaise, sour cream (or softened cream cheese), half of the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. 3. Arrange the bake: Place the frozen chicken breasts in the bottom of the prepared dish. Top them with the frozen broccoli florets. 4. Add the sauce: Spread the creamy cheese mixture evenly over the chicken and broccoli. 5. Bake: Place the casserole dish in the preheated oven. Bake for 35–45 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Cooking time may vary depending on the thickness of the chicken breasts. 6. Add final cheese: Sprinkle the remaining cheddar cheese over the top and return to the oven for about 5 minutes, or until the cheese is melted and golden brown. 7. Serve: Let the dish cool for a few minutes before serving. 

On October 1st I will be starting a challenge! Itll include some sort of physical fitness aspect and a diet aspect as well (meal prep, macro tracking, water intake, etc.) Pictures will be posted for proof, encouragement, and consistent accountability! There may also be prizes for winner(s)! Any guesses on what it’ll be?!?

Making this today - I'll let you know how it goes. https://www.ambitiouskitchen.com/pumpkin-pie-smoothie/ Update: This was good - will make again. I used honey as a sweetener.

Hi! I'd like to share a great recipe with you - if you love using a crockpot to cook like I do this is so easy! I made the following adjustments- instead of 400grams of chicken breast (which is a little less than a pound) I used 2 pounds; instead of the 14 oz can Fire-roasted plum tomato, I used 1 can of Rotel tomato; I skipped the paprika; instead of 1 cup of 1/2 & 1/2 I used 1/2 cup of heavy whipping cream (because I already had it); instead of 1/2 cup of cream cheese I used 8oz. At the end (about the last 30 minutes) I also added roughly 3 cups of chopped fresh spinach. Let me know what you think! I think next time I'll add chopped cauliflower! https://theflavoursofkitchen.com/slow-cooker-mexican-chicken-soup-keto-low-carb/?fbclid=IwY2xjawMh48hleHRuA2FlbQIxMQABHs05PNrv-rRbsazWKaHRrKMI2E1EZWHKdu4dCzWFltVyw0DejT8Q4U2Nqo9w_aem__DFxTLhsFc_eoi8nDs-x9Q#wprm-recipe-container-95868

In my effort to improve with meal planning this recipe is on the menu and in the crockpot! This is my 3rd week of consistent meal planning. =) Let me know what you think! https://thelazyslowcooker.com/slow-cooker-mediterranean-chicken/#recipe UPDATE: Not my favorite - too tomato-ie for me. I think it'd be good with healthy frozen meatballs (gluten free).