WHAT I EAT IN A WEEK | Quick & Easy Crockpot Meals! Healthy & Simple Dinner Recipes

We have our first dinner in the oven and in the oven. Not in the oven. We have our first dinner in the crock pot. This is an outstanding dish. Yeah, it's falling off the bone. Absolutely perfection. This is a five-star soup recipe. It's Monday. I'm so excited. These recipes are so flavorful. I love them and you are going to love them too. I'm so excited for you to make them. I'm going to start out with this first recipe, which is our rosemary apple chicken. It is absolutely delicious. We're going to make that first and it's going to be so good. So let's get cooking. I am not even kidding you when I say that this week of food was so beyond delicious. Like it was a next level of flavor. You will love these meals and this particular meal I've made a million times before, but in the oven. And so making it in the crock pot just made everything so much more flavorful because obviously it's a slow cooker meal, but you literally just chop up your apples and your onion, a little bit of rosemary and you put your chicken in there with a little bit of oil, a little bit of honey and yeah, salt and pepper. And then your balsamic vinegar and put it in the crock pot and you are done. All right. We have our first dinner in the oven and in the oven, not in the oven. We have our first dinner in the crock pot. There we go in the slow cooker. And this is one of my favorite recipes of all time. This is a tried and true. It is so delicious. And I just want to say I did a fall meal prep video if you haven't seen that already, but I already meal prepped my butternut squash. So if you want, you can add in a butternut squash right now and that'll be really great because then you'll have a nice full complete meal. You have your protein and your carbohydrate. But since I already have my butternut squash cooked and I actually even have sweet potato cooked, I'm just going to pick one of them, probably the butternut squash and eat that alongside of the dinner. So anyway, just a little tip. Oh, I'm so excited. It's going to smell amazing in here with the rosemary. I cannot wait. So this is the point where I am going to add my butternut squash. So obviously, as I said, I did meal prep it, but if you didn't meal prep it, you would obviously want to add that in at the very beginning. But what I'm going to do now is I'm going to remove the chicken and all of our veggies and everything like that. I'm going to take everything out of the crock pot except for the sauce. And what you want to do is you want to boil that sauce down. You want to reduce it down. And this is the star of the show. It is so delicious. It's so worth it to take. I think it took me about 15 minutes to reduce it down. But wow, you do not want to skip that. It is what makes the meal. It is the highlight of the meal. So go ahead and serve it up. And then you want to just pour your reduction over the top. And your taste buds are going to literally do a dance because it is so delicious. Thank you. This looks good. I'm excited. Remember, I used to make this all the time. It just smells really good. Good job, baby. Stop. It's so good. It's so good. I forgot how much I love this. This is an outstanding dish. Yeah, it's falling off the bone. Absolutely perfection. Perfect fall recipe. We're going to go apple picking. Let's go apple picking this weekend. Let's do it and have a bonfire on the beach. Okay, that sounds good. That sounds fun, huh? Yeah. This sweet corn and sweet potato chili is beyond amazing. So I actually, again, I pre-cooked my sweet potatoes because I did meal prep, but you would want to add your sweet potatoes in at the very beginning of this as well. So just a little note to make, but I'm going to use my chopper and I'm going to chop up all of my ingredients and just basically add that into my crock pot. This is so simple. I love this sweet corn that I got from the local farmer's market. I'm not a huge corn person, but, and by the way, I'm like so weird with the jalapeno. I am scared to cut jalapeno. I don't know any other way to say that. It sounds really dramatic, but every time I cut jalapeno, it gets underneath my nails and it burns my nails. Like, I don't know. Anyway, I don't know if that happens to anybody else, but I like, I genuinely don't like cutting jalapeno. So I'm just going to add my chili in there and then a little bit of cumin and garlic and then stir it up and then you are good to go. You're just going to add in your chicken over the top and then you want to pour in your bone broth. Now, again, I did prep and make my own bone broth, but of course you can use bone broth that is pre-made. So once you've shredded the chicken that's now cooked, so we're pretty much at the tail end of this recipe here. So you're going to just shred the chicken, add in your coconut milk, and then you're going to squeeze in your fresh lime. And this is really what brings that flavor to life. And the citrus just complements everything so well with some fresh cilantro. And when I say some, I mean like a ton of fresh cilantro. So good. Good job. So good with the avocado and sweet potato. Wow. So much on one bite. That is so good. I'd be really bomb with some chips in there too. You should do like videos, like all these like scramble ideas. You can literally dump some of this in your pan, fry it up and put some eggs on it. And that's why I make the recipe. I would not, I would not pour this. You'd pour some in a pan. It's not that soupy. You just, you boil it down and it kind of gets thick. You would boil the soup down? Crack that egg on top. Okay, that's why I cook. Guaranteed it's going to taste good. Okay, save a little bit and then do it. That's really bomb. You have peppers, all that good stuff. Thanks baby. It's bomb. All right, so it is Wednesday and today's crockpot meal is actually from my book, Growing Strong, which is so funny. I feel like I've never made a recipe out of my book before, but this soup is absolutely amazing. One of you just tagged me recently on Instagram saying how good this soup was and it reminded me just how delicious it is. So we are going to make this soup tonight. Okay. I did just want to let you know I'm, by the way, I'm kind of swollen and you can hear it a little bit in my voice. It is so windy outside and I am just having allergies. So please excuse that. But anyway, so for tonight's dinner, you do not have to do it the way that I'm doing. If you want to, you can just chuck everything in the crockpot and turn it on and you will be good to go. But I am actually, I want more flavor and here's how to get more flavor in your crockpot soups. Even though it does require an extra step, but I'm telling you it is worth it. Again, totally optional. You don't have to do it. I'm going to do it because I want that really good flavor and it is actually later in the day. So we're going to get this done. I am going to cook the veggies over the stove in a pot. So we're going to do that and that is going to bring out so much more flavor. We're just going to caramelize those onions a little bit and we're just, just sauteing is going to bring it to life and really bring out the flavor. If you want a little extra flavor, that's what we're going to do. So again, if you really want to take this soup to the next level, I really cannot recommend enough that you just take a couple minutes and just whip this up over the stove. So, and by the way, I was actually watching this back and I just thought about how when I was in fourth grade, I would come home from school and I would always watch Giada and Bobby Flay and Rachel Ray. And I loved watching the cook or the food network. Well, I love watching cooking, but I loved watching the food network and I loved watching, you know, baking championships. And it's so funny. I just had this moment where I was like, I'm kind of doing that now. Like I'm not on the food network, but it's just so fun to share these meals with you and cook and cooking just brings me so much joy. And I just hope that you love these recipes. This is an outstanding recipe. I mean, I just can't even say that enough. This chicken noodle soup is, it is a next level of flavor. And I'm like, I cannot even contain, like I'm watching this and I'm just like reminiscing at how good it was. And it just makes me want to make it again. Okay. I just had a taste test of our crock pot chicken noodle, and I can't even believe how delicious this is. This is a five-star soup recipe. I mean, if you were going to make anything from this video, all of the recipes have been amazing, but this chicken noodle soup is so easy. I will say it's definitely worth the extra, maybe 10, not even 15 minutes of cooking it up on the stove. It's really going to bring out that flavor. You know, it's so balanced. You have the Brown rice in there from the Brown rice noodles, and those are the best noodles. I will leave a link to them in the description box exactly to those noodles. And then the chicken in there, along with the bone broth, it just creates the most beautiful amino acid profile. And you're just getting your protein, your carbs, and you're getting your veggies in there as well. So, so, so, so good. And the turmeric, I mean, it's just perfect. I could talk about this soup forever. So definitely a five-star crock pot meal. You like the crock pot? Yeah, this is incredible. It's so good, huh? Look how good this looks. I know. I know. Oh, this looks really, hey, I'm not lying. This looks really good. Yeah. It looks amazing, huh? Yeah, I'm actually really excited about this. Yeah. I don't know. I feel like this is like the best looking chicken noodle soup I've ever seen. I know. I totally agree. I mean, not to like, you know. Wow. I gotta wait till it cools down. It's really hot. I burned my mouth. Did you eat the zucchini protein muffin? That's in another video. Milk had two of them. Yeah. I'll leave a link to that video. It's really good. Or it might be up after this. It's really hot. I know. It's really hot. Okay. Let's serve it up. Oh my gosh. I just got out of the shower. I'm like soaking wet. Oh my gosh. This is the best chicken noodle soup ever, ever, ever, ever, ever. It's perfect. Yeah. It's just perfect. It just is. It's like I was telling you, like you just look at it, you know it's going to be great. Yeah. It looks really good. It looks so good. Do yourself a favor and make this soup. And it's so good. And I think that the homemade bone broth took it to a new level, like a new high. It leveled it up with fresh parsley from the farmer's market. You're done. You're done. So good. Happy Thursday. I cannot believe it's already Thursday, but today we are going to be making a kind of like a shepherd's pie. It's almost more of like a stew. There is going to be a little bit more of a step to this because we are going to be making the mashed potatoes. So I just want to say again, it's kind of like the chicken noodle soup, which is out of this world. And to me, it's worth the extra 10 to 15 minutes to pop something on the stove so that it can get more flavor. That's just my personal preference. Now, if you're really, really, really pressed for time, you obviously do not have to do that. You truly can just, you know, chuck everything in the crockpot. However, if you do want that extra flavor and you do have a little bit of that extra time and you're ready to do that, I do recommend it. If you want, you can just put everything in the crockpot all at once, except for the peas, which we're going to add at the end just so that they don't get really mushy. So you're just going to throw those in right at the very end. But, and you can obviously add your potatoes in when you add the rest of your ingredients. And just remember that this is your dinner and that this is your, this is your day. These are your minutes and you can do absolutely whatever works best for you in this season. I know I've had some seasons where it's just like throw it in the crockpot and move on with your life. One last thing I do want to say, this chopper is absolutely life-changing. If you are really pressed for time or you just want to be able to get dinner done faster or just any, anything in general that you need to chop done faster, this chopper I've had for I think five years now, and it works so well. It is one of the most convenient, helpful, and handy kitchen appliances tools. And the other thing that really makes this really cool that, you know, other than the time saving is it makes all the food the same size. So even the soup, I just feel like there's something about that, that it, I don't know, it just makes it, it just makes it good. I, it's hard to even explain, but I feel like everything cooks evenly and it's all the same size pieces. So it just, it's just awesome. And I'm going to leave a link to this in the description box if you don't have it. I've had this one for five years and it has worked perfectly every single time. It makes chopping like that. It is so quick and so easy and you are going to absolutely love it. And I feel like this is honestly a kitchen essential for me now. Love it. And let's, let's get chopping. Okay. So this is just a little tip. I wanted to let you know that I added in arrowroot to this recipe just to thicken up the sauce a little bit. So usually if I was going to make this over the stove, I would not add arrowroot, but just because it's going to be made in the crock pot and we're not going to have everything kind of cooking at a higher heat on the stove where the steam is being able to be released a lot more and things are just able to reduce down a little bit more over the stove. So in the crock pot, I wanted to make sure that it wasn't going to be too runny. I wanted it to be a really nice consistency to where when you took a bite, you didn't feel like you were biting into a soup. Now for our mashed potatoes, we are going to be using gold potatoes and I love organic gold potatoes. They just have a really rich flavor. They're kind of sweet. They're just very yummy. And I love specifically in this recipe to use gold potatoes. So I'm going to be adding in my organic coconut milk. I love this one. It's delicious. And it's not, here's the thing, the nutritional yeast really just kind of cancels out the flavor of the coconut milk. So you're really just tasting potato. Like you don't bite into it and go, okay, did we just make coconut potatoes? Um, no, it really does have a very nice flavor. And I feel like because of the nutritional yeast, it really just helps to kind of cancel out that coconut flavor. So now at the very end of our slow cook, I am going to add a little bit more of the arrow root, the peas, and just a little bit of ghee. And then at the end, we're going to top it off with our mashed potatoes and some parsley. And then you want to let it cook one more time for like 30 to 40 minutes, and then you're ready to serve it up and enjoy. Dude, your crockpot meals are getting insane. I know the crockpot meals are actually the best. Yeah, they're literally the best. I love stew. Well, it's kind of like it's like a stew shepherd's pie. This looks really good. It's its own thing. It's like yesterday when you just look at it and you just by looking at it know it's gonna be insane. I know the chicken noodle soup. This looks gourmet. So good. Wow. Good job. Thank you. You like it? Love it. I cannot think of like a yummier week of meals. This meal right here is number one. Yesterday, the chicken. What? This beats the chicken noodle? Yeah, this. No, it's up there. Insane. No chicken noodles on top. This in my book. It's this is great. I love this kind of meal. You love stew, huh? Yeah. So this is one noodle soups. I don't even know like the other one before. Remember the apple chicken thighs? Apple chicken. Oh, yeah. I like that. I like the one with the lime. I like that one. That one. So that's three. Have you done four or is there more? This is four right here. Yeah, that's the order. Pretty much the order that you did it in. But this is number one. This is incredible. So good. Wow. I'm shocked that this beats the chicken. I mean, this is amazing. I love stew, so. That's true. You love stew. Are you a stew person or soup? I'm soup. That chicken noodle is next level. It was incredible. Don't get me wrong. It's next level. It's like they're like there. Yeah. It's not like, oh my gosh, it's like they're both incredible. This is about to make every single fall recipe that you make this year with a butternut squash so much easier as long as you're not roasting it. If you want to just get it cooked instead of baking it, put it in the slow cooker on high for four hours. And then when it comes time for dinner, you can do whatever you want to do for your dinner. So I know this isn't technically a crockpot meal, but I just cooked the butternut squash all day again on high for four hours. Don't put anything in there. It's only the butternut squash exclusively. No water, no oil, nothing, just that. And then I just chopped up some organic spicy chicken sausage and made this cauliflower gnocchi from Trader Joe's. And I just whipped that up on the stove super quickly. And then I just chopped up some fresh garlic and took my remaining of my coconut milk from actually the day before, added in my gnocchi, added in about a cup of coconut milk and half a cup of bone broth. I just brought everything to a boil. And then in the meantime, I prepped out my herbs. So I just used some fresh sage and fresh oregano. And wow, this was such a winner for a dinner. And then I did a cup of our cooked butternut squash. I just scooped it right out. Puree it. I didn't even have to puree it, to be honest. It was so soft that I didn't even really need to do that. Okay. So I know this doesn't entirely count as a crockpot meal because we just cooked the squash in the crockpot. But the thing is, I didn't even know that you could do that. So now you know. That is going to be the best way to me to cook the butternut squash because I'm like, whoa, that's just so easy. Literally just put it into the crockpot and it cooks. How easy is that? This sauce in this is absolutely delicious. It's incredible. So love the sauce. It's super flavorful and it's a great, it's a great little meal. So ending off the week, Friday, Friday night with our yummy. And we kind of ate all over the place. My sister was here. So Beau already ate. So he's doing the dishes and I'm eating my. The good, what you made was, even though we didn't have a lot, you don't need a lot. A little goes a long way. Like I was doing good. Yeah. It's kind of good because I can overeat. I don't know how to say. Oh, you're welcome. With that remainder of the butternut squash, I decided to just whip up a butternut squash pasta. How delicious does that sound? So I really needed to use up these tomatoes from the farmer's market. And I already had some chopped up onion. And then I just took a head of garlic and, or took a clove of garlic, or I guess it is a head of garlic. And I just chopped off the tops. And then I just put a little bit of olive oil in there. I put some prosciutto on the top, and then I just stuck it in the oven and I chopped up again, some of those fresh herbs from the day before and just had some leftovers. And then all I did was heat it up with a little bit of ghee, just to bring out the flavor of the herbs. So heated up my ghee, threw in the herbs for just like 30 seconds. I just thought I would chat with you really quickly while I'm making the butternut squash pasta. So the thing is, is that it's kind of like a spinoff recipe. So I'm just going to call it five recipes, even though there's six, because technically these two are not technically, but they are, they are. That's the thing. I didn't know that you could roast. So now that you know, now that you know, you can roast a butternut squash, not roast. Now you can slow cook a butternut squash in the slow cooker. I mean, that is just so amazing. It's so easy to cook a butter. I mean, it literally takes not even one second. You just put it into the crock pot and put it on high for four hours. It cannot get more simple than that. So, and I already had, I needed to use up tomatoes and I already had some pre-chopped onion from earlier this week, and then just chopped off the head of a garlic, put a little olive oil in there, stuck it in the oven. And I did that before I boiled the pasta. It literally, I, I've not even been cooking for 15 minutes. I mean, it took 10 minutes to do the pasta. So this is so incredibly fast. So what I'm trying to say is you can do so many different meals with butternut squash because it's such a neutral squash. And so I'm just going to whip up this pasta. I don't even have a recipe. I'm just winging it. I'm just going for it. I'm, I literally just, again, I needed to use up those tomatoes and I needed to use up the onion. So I think I'm going to do about two cups of the butternut squash if I can get it out. Um, so we're just going to put two cups of butternut squash, add in the tomato and the onion and the garlic. And I just quickly made that herb butter. That took me like one minute to throw the ghee and the sage and the fresh thyme in there. That's from last night's dinner. Now you just want to add your roasted veggies to the blender and then go ahead and blend everything up. And wow, I'm so amazed at how good this sauce turned out. It was such a fun fall recipe and it's so flavorful. Very fun. I've never done a butternut squash pasta before, but it was very creamy and very warming. I topped it with a little bit of Parmesan Reggiano for those good fat soluble vitamins. And again, some prosciutto. It's really good. That's actually really good. Whoa. Yeah. Oh my gosh. That's actually insane. I'm gonna eat the whole thing. I'm so hungry. Go ahead. It's so good. I'm kind of ready for another week of crockpot meals. What a perfect fall recipe. Yeah. So yummy. I just finished editing this video. Thank you so much for watching. If you did like it, please click thumbs up. And I love sharing these what I eat in a week videos with you. I really hope that you make these recipes. They are so delicious. So I love you so much. And don't forget to subscribe if you're not already subscribed, and I'll see you in my next video. Bye.