Making Life EASIER with this Super High Protein Meal Prep

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[tinashort]

You can tell when someone is well loved when their video has only been up 30 minutes and they have 4, 000 views!! I just love your videos so much!!! When I’m cooking, you’re playing!!!!❤❤❤

[christyhoehn]

How the heck do you keep going??? I’ve been watching for you for years and I think I’ve heard the words: “ I’m a little tired” maybe 3-4 times. I’d kill to have your energy Becky- you go ❤️

[lauracooper]

Dear Becky, thank you so much for inviting us into your life. I have enjoyed your content since 2020 and now it feels like you are part of my family. I so appreciate your incredible hard work, in the garden and kitchen, to bring some sunshine into our lives. I wish you, Josh, littlest Acre and your wider family my very best wishes for health and happiness. You certainly bring happiness into my life! Much love from the Cheshire countryside in England. ❤

[tammycherepko]

Becky here's at tip for you when making the breakfast sausage. To get even thickness, put the sausage between two sheets if parchment paper and roll it out with a rolling pin with the measuring rings. Then use a biscuit cutter and cut your rounds. This is what I do when needing patties. I do a few pounds and freeze them and cook as needed.

[gaylebates]

Dear Becky, I look so forward to each video you do. You have great recipes and your personality is infectious. Thank you.

[charityasquith]

Hi Becky, I'm due with my 3rd child February 24th and so I've been doing some postpartum Freezer meal prep while watching your videos. I really enjoy your content. I hope you have a good night!

[deboraacharrette]

When I was losing weight the 1 thing was that I couldn't have anything fried. I have found that if you do like a shake & bake style chicken, add a tablespoon of baking powder to your dry mixture. The baking powder helps raise the pH level of the chicken skin, creating tiny air bubbles on the surface which become crispy when cooked at a higher oven temperature of 425℉.

[deltadawnq]

Kitchen hack from a southerner: If you’re out of buttermilk, use one cup of regular whole milk and add a tablespoon of white vinegar, stir and let it sit for about 10 minutes. Voila, buttermilk! Thank you for sharing your recipes with us, I can’t wait to see what you get into next!

[laurenpollock]

Lard and tallow makes the best fried foods!!
You can melt some lard or tallow in your sheet pan and heat in the oven. Lay your strips down and turn to coat both sides. Then bake 425 for 18 min.
I reheat in the oven under a low broil.
They aren’t “as good” as fried but they save a lot of time, fat and mess!!

[jlogsdon]

Your dog in the background trying to snag a chicken tender had me cracking up. Too funny. ❤

[gailm]

If you prefer crispier bacon, put it on a rack on the cookie sheet, set your oven to 425 and put your pan in when the oven is still cold. This method renders it more than putting it into a preheated oven. Bake for 20-30 minutes depending on the thickness of your bacon.

[barbarabonner]

I love making chicken tenders, however, since I am a widow and live alone I make a couple of batches in my 6 quart air fryer. I use panko instead of flour and lightly spritz with olive oil. They Don't get quite as brown but are still really crispy and moist and cleanup is so much easier in the air fryer. If they do well in an air fryer they should do well in your oven with a light spritz of olive oil. Love watching all your adventures in the garden, house and kitchen. I am 77 years old but I have learned a lot from you and now regularly freeze things for my convenience. You are an inspiration and just fun to spend time with. Thank you for sharing your life.

[bobbiek]

Just a tip, add ur dried zucchini or bread to the blender and u could pick up the extra pesto left inside. I also fry a small piece of meatball to check the taste.

[revens-jk]

Becky some one else may mention this, but just like your bacon, shape the breakfast sausage into patties and cook them in the oven on sheet pans.I buy a large amount of sausage then bake them and freeze.Easy peasy, one prep and many breakfast sandwiches

[tracymyers]

You're giving me great ideas this week! We buy a cow and a pig every year. Pre cooked bacon was never a thought until today. Thank you!

[KatMa]

You can always have buttermilk powder in your cabinet. If you don’t wanna freeze dry it yourself you can buy it from Azure.

[daniellewilliamson]

Hi Becky! You inspired me to do some meal prep yesterday. I made chimichurri chicken meatballs. They are delicious! Also, wanted to let you know that I've found the initial seasoning of your black stone is the most important. Really taking the time to heat/cool multiple rounds (we did 4) of oil prior to using has allowed ours to never rust. Then clean it while it's still hot after each use and apply a thin layer of oil. We have family that didnt do as thorough of an initial season and they have had rust issues. Love your videos!

[julieagain]

My grandma would save the fat from her chickens. When she had enough she’d render it down and for Sunday lunch she’d fry chicken. Oh my goodness it was the best chicken I’ve ever had. I’m almost 60 & miss her so much. You must try it at least once in your life. Makes me want to start saving the fat, I think I will.

[sweetpea]

I’m from south Louisiana & we fry outdoors with a burner & propane tank. If your grill can heat a pan to 350 degrees then you can use that. Deep frying ina Dutch oven, as an example, doesn’t get as greasy to your stove if you have to use it indoors. Whenever I take a piece of chicken out the oil, I always replace it with one to cook. That way, the oil doesn’t get too hot. Otherwise you increase the chance of the breading getting too brown before the meat is done. Good luck!

[jannarenaz]

I love how you toss your seasonings in without measuring. A true sign of a well “seasoned” cook. I’m still working on those skills. You are an inspiration ❤