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How to Cook Protein in Bulk – Chicken & Beef Meal Prep / Cocer Proteína en Grandes Cantidades


what’s going on y’all and welcome back to the fit men cook kitchen today’s video is going to be a little bit different it is going to be a step-by-step walkthrough video it’s one of those how-to videos i haven’t done one of these in a long time and with all other recipe writing that I’ve been doing for my new book I’ve just been inspired to come back and talk to you all about some topics that y’all have been asking me about but also things that have been on my heart about meal prep and healthy eating about two or three years ago I posted this picture arms on Instagram and I said this is what I do to my chicken so I can have some variety throughout the week I woke up the next morning and and one night had about 40,000 hits and then by the second day it had over a hundred thousand hit so as I’ve been writing this book I realized that this picture has been shared thousands of times across the web it’s been in many news articles but I’ve really never talked about the origin of that or why I do that for meal prep so today I want to take a few moments to talk about cooking protein in both now this video is not going to deal with seafood I think seafood deserves its own video in this video I’m only going to be addressing poultry and beef if you’re a vegan or vegetarian I do think there are some implications for you in this video and i encourage you to stick around as well now this video deals with what i like to call exact meal prepping or calorie counting it’s basically having a better idea or an accurate measurement of how many calories and macronutrients are in each portion of food do I have to calorie count in order to lose weight no but is calorie counting helpful yes it is and if you have never done this before if you never wait out your foods and I do encourage you to do that because it helps to build what i like to call your kitchen IQ because it helps you to better understand portions and measurements as being able to I ball something and knowing that okay this is actually one cup of food it’s not to cut its being able to know that this one tablespoon of peanut butter is not exactly the same three or four tablespoons that as normal putting on too much damage I do have to say that the first time you do it it takes a little bit longer just like in the gym when you’re lifting which for the first time you’re incredibly store but the next time you go and do that workout even though it’s challenging it gets a little bit easier and that’s how it is in the kitchen this video is much less about the recipes and much more about the process so you can make the meal prepping process much easier and relevant for you so you can accomplish your goals much easier and faster if you are ready to roll up your sleeve then let’s get started first we’re going to start out with cooking ground meat now i’ll be using lean ground beef for this video but feel free to use whatever you’d like there are several ways to cook ground beef but for calorie counting I found the most success with cooking patties and meatballs I prefer the meatballs over the patties because smaller cook pieces of meat whenever they are measured out appropriately they are easier to cook they’re easier to transport they’re easier to eat because they’re much smaller and they’re easier to portion out first thing I’m going to do is I’m going to add a bowl to a food scale and I’m going to zero it out now this will allow me to know the weight of all of the ingredients including any additions that I add in there such as chops bases so I’m going to toss in the linger on beef a little bit of bell pepper some green onions some garlic smoked paprika some onion powder cumin and time and then a little sea salt and pepper once I add all the ingredients I’m going to write down how much it weighs and then i’m going to divide that by the number of days and i’m prepping for so 45 days this came out to be a little bit over 7 ounces per day so i’m going to take this off the scale and mix everything together really well and then i’m going to start to form the meatball so it’s about 7 ounces each day i figured it if i make some meatballs between two and two and a quarter ounces but no more is met then i can stretch this to go about six days and still meet my goal of having six ounces of meat per day so i’m going to scoop out a portion of the meat i’m going to weigh it make sure it meets the goal then roll it up then I’m going to add it to a mini muffin pan I like cooking them in the muffin pan because I like to keep the meat separate the meat is able to cook in its own juices and it also keeps the the meatballs somewhat uniform it keeps them round I also find that the smaller pieces of meat cook much faster in the muffin tins because it’s surrounded by metal so it speeds up the entire cooking process I’m going to place this in the oven at 424 10 to 12 minutes if you want you can roll it for the last two minutes but no more than that because you don’t want to over cook the beef which leads to struggle protein or struggle beef and to take it out and it’s done after 10 to 12 minutes do a quick taste test and you can see just how fast and how thorough the cooking process is toss this into a skillet full of marinara and quickly have some round meatballs or you can break them up over a salad and one more plus I really like this idea for family a solid two ounce piece of protein is a great size for a kid so these can be great after school snacks or just great for dinner time next we’re going to move on to the poultry aka chicken besides overcooking people always complain about the lack of variety well here’s one way that I cooks chicken in bulk to have a bunch of variety first thing we’re going to do I’m gonna take a chicken breast we’re going to trim off the fat and then we’re going to chop the chicken up into small pieces about the size of a nickel cutting the chicken up smaller allows for faster cooking time but also for easier consumption and easier consumption is really important if you tend to over cook your chicken and it comes out dry the smaller pieces are much easier to chew on if you have if you end up having struggle chicken then those big thick pieces now one of the most important steps that people forget to do whenever they are baking chicken and bolts is to Pat it dry this is especially important if you are using frozen chicken breast besides padding dry you should also let it sit on a paper towel for a few moments and let all of that water come out of it have you ever season your chicken and then cook it in a skillet and there’s just so much water in the pan that all the seasoning that you put on the chicken has now just come off and so your chicken comes out looking really white but it’s good part of that is that the chicken has been enhanced with pollution there’s so much water in it after you chop it up or even before you chop it up at that chicken dry very well and no this will not dry out the chicken what drives out your chicken is overcooking it now once it’s dry and you top it up we’re going to add that chicken to a bowl on a scale same process as before this time we’re only going to add the generic seasoning that all your chicken should have so for me that’s generally only onion powder and garlic powder this is your face season add a little bit of onion powder maybe a little bit of garlic I’m going to take down the measurement and then i’m going to divide this into three now i’m just using three because i’m going to make three different types of meat if you want to have to then divide that by two you want to have for whatever do you once we get the measurement then we’re going to divvy it out equally so that we know how much is in each Bowl so for the first one i add it in some chili powder some cumin and fresh cilantro for the next one i added in some Chinese five spice blend a little Bragg’s Liquid aminos or some low-sodium soy sauce and the little sesame oil and lastly when it comes to sauces I like to add a little bit of arrowroot starch to both the chicken and to the sauce this helps the sauce to stay on the chicken as it’s baking now arrowroot starch is a thickener and it’s activated under heat so as it heats up and it bakes is going to get thicker and coat the chicken I found the most successful in baking to add a little bit like a better teaspoon to the chicken and then a teaspoon to the saw so first what we’re going to do so I’m going to add in a little bit air with starch sprinkle it on and then mix it up really well then in a separate bowl I’m going to make myself so I put in some Dijon mustard a little bit of future and then agave I’m going to mix that up then I’m going to add another teaspoon of the arrowroot starch for that over the chicken mix everything together now with the chicken seasoned let’s go to our pans first we’re going to get a baking sheet I’m going to get some aluminum foil now before people start posting below in the comments section and informing me about the health risk and health concerns about aluminum foil I am fully aware of a lot of the studies showing that under intense heat aluminum can begin to seep into your foods and there are associated health risks with that that it whenever possible you should use glasses use parchment paper for this particular exercise and making this pan it is much easier with aluminum foil so we’re going to spread a sheet of aluminum foil over a pan and then we’re going to tuck in the sides and then in the middle of it what we’re going to do is we’re going to create three semi equally sized rectangles by pinching the foil together and by pinching the foil we’re going to create a ridge or a barrier and this will prevent juices from the chicken adjacent to it from flowing into the other one you’re going to take two smaller pieces and make that Ridge a little bit bigger so that way as it cooks and expand not going to fill over now let’s add the chicken to the individual places spread it out very well this will help to reduce the cooking time and also prevents the chicken from cooking together and sticking together so you don’t want to overload it with two months I think for each rectangle I have about one pound of chicken we’re going to garnish one last time and because these are really small pieces of chicken this is actually going to cook much faster you’re going to set the oven to about 420 and cook this for 12 to 15 minutes I know that many of you are thinking oh wait no there’s no way to can can be done in 15 minutes actually it can remember the chicken is much smaller and it’s spread out on the pan whenever you are adding chicken to a meal now it is much easier to actually measure out four ounces or five ounces because once you put it onto the scale we’re just adding in little bite-size pieces so you can better arrive at the accurate amounts that you are trying to meet for each meal and lastly this bite-size chicken is very easy to incorporate and leftover recipes because they’re so bite-sized you can mash this up and have a chicken salad like in my last video that i showed you could also add this to a frittata so just imagine putting them into a skillet and then pouring them some eggs and then baking that in the oven with a little bit of cheese you could even buy some chicken broth get your leftover veggies and create and chicken soup the possibilities are endless they’re really easy to incorporate at the end of the week that’s also good news for you because you’re not wasting your money but we’re also reducing food waste that’s it for today’s video guys I hope that you all enjoyed it and that you found it helpful if you did find it helpful I want you to hit that like below with a deadly uppercut and also share it with a friend that could use some tips on meal prepping comment below and share your best tip for cooking protein in bulk it can be either about poultry and beef or even about sea food I know we didn’t get to it today but if you got some tips from that I want you all to share it below I’m going to be going into much more depth and specificity in my upcoming book about meal prep so just know that more is definitely on the way alright guys I appreciate y’all watching until next time I want to keep it healthy but of course never ever bored BOOM! bye for now

Randall Smitham

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100 COMMENTS

  1. Booganell Posted on June 21, 2017 at 4:24 am

    Separating the meat on the same is a great idea!! And a time Saver!

    Reply
  2. Wayward Woman Posted on June 21, 2017 at 4:49 am

    I make my own chicken deli meat. chicken breasts coated with olive oil and seasoned with Mrs. dash the baked. deli meat from the store has a frightening amount of sodium.

    Reply
  3. Arial Dalpre Posted on June 22, 2017 at 6:58 pm

    hey, when cooking the meat balls how much raw beef would equal a 1oz cooked ball? I'd like to try it!

    Reply
  4. Ken Rivers Posted on June 24, 2017 at 9:28 am

    awsome…my fat ass is going to starr doing this 😆😆😆 ez and good lookin!

    Reply
  5. Hector Heredia Posted on June 24, 2017 at 1:46 pm

    Amazing tips… boooom

    Reply
  6. Sevana Krizan Posted on June 25, 2017 at 3:26 am

    …that chicken looks so good!

    Reply
  7. phattlife Posted on June 27, 2017 at 2:08 am

    God bless you! ❤️

    Reply
  8. MeisterSexy11 Posted on June 28, 2017 at 3:12 pm

    Excellent video!! Do you know what cutting board that is?? As well as what scale that is?? Really having issues weighing any sort of bulk food such as carbs or protein because I can't see the weight on the screen.

    Reply
  9. docoftheworld Posted on June 30, 2017 at 2:13 am

    Hi Chef, can you tell us how to use a Mojo sauce to marinade? how much of it do we soak the chicken in? I use Badia Mojo marinade that lacks MSG. Thanks in advance!

    Reply
  10. Francis Belza Posted on July 4, 2017 at 4:17 pm

    When calorie counting, for example with the meat balls, would you have to take the spices into consideration? Because i know some seasoning have calories and etc.

    Reply
  11. Brian Martin Posted on July 6, 2017 at 12:40 am

    Do you suggest the Arrowroot in all of the varieties of chicken? I know the garlic and onion powder goes on all of the chicken, but does the arrowroot specifically just go on the mustard one? Thanks!

    Reply
  12. Tasha Henry Posted on July 16, 2017 at 3:31 pm

    Honestly this just helped me so much thanks

    Reply
  13. Kevin Ruiz-portillo Posted on July 17, 2017 at 6:52 pm

    Yoooooooooooooooooooo I been checking some recipe videos and grocery hauls but this has to be the ultimate guide for meal prepping with astounding sounding meals!! So trying those chicken varieties on my next meal prep

    Reply
  14. Abrahim Posted on July 19, 2017 at 12:18 pm

    good stuff my man

    Reply
  15. The LHM Group Posted on July 24, 2017 at 2:20 am

    Kev, YOU ROCK!!

    Reply
  16. Zak Shellabarger Posted on July 25, 2017 at 9:55 pm

    You just answered every question I have been asking myself for a year! Thank you so much!

    Reply
  17. Zannnnah Posted on July 26, 2017 at 7:37 pm

    Now I got to buy a mini muffin tin

    Reply
  18. Joseph Lambach Posted on July 26, 2017 at 11:36 pm

    111 vegans watched this video 😂😂😂

    Reply
  19. eva Alfonso Posted on July 31, 2017 at 6:22 pm

    una grandiosa idea que me has dado!!! sos un genio !1

    Reply
  20. BytheBeardofYmir Posted on August 2, 2017 at 11:59 pm

    Give us a gumbo recipe kevin!

    Reply
  21. andre thomas Posted on August 14, 2017 at 7:22 am

    2:45 welcome

    Reply
  22. Flawless Fluidity Posted on August 15, 2017 at 5:58 am

    Omg I love this video! I can hardly wait to get to the grocery store. I just started the whole "meal prep thing" because I have horses and not a lot of time to spend in the kitchen. This "cooking in bulk" takes it to a whole new level. This is a God send. Thank you! 🤗

    Reply
  23. katherine nieves Posted on August 28, 2017 at 8:37 pm

    OMG just this mrng I was thinking about making meatballs in the lil muffin tins!!!👍👍👍

    Reply
  24. Real Eyes Realize Real Lies Posted on August 31, 2017 at 4:31 am

    "Struggle chicken". 🤣

    Reply
  25. Gerry Shoulders II Posted on September 8, 2017 at 7:24 pm

    I decided to try these meatballs that grabbed my interest while watching a #FitmenCook video.

    2lbs – Lean Hamburger (93% lean is what I used)
    3oz – Red Bell Pepper
    1oz – Green Onions
    1/2 TBS of minced garlic
    1/2 TBS of Smoked Paprika
    1/2 TBS of Onion Powder
    1 Tsp of Cumin (might be a bit to much for my taste.)
    1/2 TBS of Thyme
    1 Tsp Sea Salt
    1 Tsp Pepper

    Preheat oven to 420 and bake for 12 mins, the mini muffin pan was worth buying!

    These were amazing!

    Reply
  26. احمد شعيب Posted on September 12, 2017 at 11:13 am

    سلام عليكم
    جميل جدا
    شكرا لكم

    Reply
  27. Shirley Thexeira Posted on September 13, 2017 at 1:24 am

    Good tips. Thanks.

    Reply
  28. Amelia Havenridge Posted on September 16, 2017 at 4:16 pm

    I've started portioning out the proteins in snack size ziplock bags and freezing them. Take out a few days before I prep so they thaw, and bake! I can't stand old leftovers, this way I have fresh food every few days and I spent the time measuring once

    Reply
  29. James Williams Posted on October 7, 2017 at 1:58 am

    Wayyy Kool. Thx a Ton.

    Reply
  30. Gabriel Hernandez Posted on November 11, 2017 at 7:49 am

    Does it make you strong

    Reply
  31. Joe mores Posted on November 13, 2017 at 2:07 am

    Love this video had to come back and watch it again. Great seasoning tips. Thanks again

    Reply
  32. plugrapls Posted on November 14, 2017 at 6:50 pm

    The mini muffin pan is genius. Thank you!

    Reply
  33. Joe mores Posted on December 3, 2017 at 10:44 pm

    One of your best

    Reply
  34. Fernando Vergara Posted on December 10, 2017 at 11:30 pm

    thank you !

    Reply
  35. Dorian S. Liriano Posted on December 17, 2017 at 4:49 pm

    Finally addressing that photo! Thank you Kev!

    Reply
  36. Jay Lokz Posted on December 19, 2017 at 8:59 pm

    Wow. Very very good video bro. Was searching youtube to find a good diet video for my lifting programme. Boom..just what I was looking for.

    Reply
  37. Jay Lokz Posted on December 19, 2017 at 9:03 pm

    By the way, I bought some strips of cooked turkey. Will try and make it into meatballs with the help of your video. Hope it works.

    Reply
  38. Joe mores Posted on December 29, 2017 at 10:21 pm

    Thank you thank you thank you

    Reply
  39. Joseph Jr Basilio Posted on January 5, 2018 at 2:44 pm

    Unless your heat is a damn torch or youre cooking in a furnace. You dont need to worry about alumimum smelting

    Reply
  40. Allison Kinkel Posted on January 6, 2018 at 6:28 am

    Love you!! Thank you!!!!

    Reply
  41. tremerefury Posted on January 17, 2018 at 9:59 am

    Instead of using Tin Foil, could you just use 3 loaf pans?

    Reply
  42. One Journey Posted on January 18, 2018 at 4:25 pm

    ★★★★★ Outstanding, thank you so much

    Reply
  43. Manji Dandam Posted on January 24, 2018 at 4:26 am

    This is my second video watching you and can i just say, you make me happy! i never knew i could eat healthy and enjoy my meats because Lord knows i cannot live without meat. I had been researching how to be a healthier person and kinda gave up for a while, i don't really know what prompted me to research again today, but i am really glad i did, because i found your channel!! your way of the teaching, the quality of the videos, the food all just make me so happy, LOLL. Thanks for being top notch in what you do!!

    Reply
  44. Sandy Garcia Posted on February 20, 2018 at 9:33 pm

    Excellent video! Would love to see this done with fish n beef please

    Reply
  45. CougarPoacher Posted on February 24, 2018 at 6:45 pm

    "I do think there are some implications for you here in this video."
    .
    .
    .
    Implications was the wrong word to choose here, it doesn't mean what your context is suggesting. Not even loosely.

    Reply
  46. RedWizardMagic Posted on March 27, 2018 at 12:41 pm

    Hi there, can you also use the European metric system? Grams and millimeters? That would be great.

    Reply
  47. Montoiyo Kennedy Posted on March 27, 2018 at 1:19 pm

    Awesome bro thank you for your time and effort! So much info

    Reply
  48. Alexandria Simpson Posted on April 20, 2018 at 11:41 am

    This is so helpful for those of us who like to meal prep for the week! Thanks for this video!

    Reply
  49. Christian Cardenas Posted on April 21, 2018 at 7:26 pm

    Just found your channel after a year of trying to get in shape. This is going to help out a lot. Love how you put in in spanish for all my people out there.

    Reply
  50. LaLa Williams Posted on July 3, 2018 at 11:23 pm

    Thank you, Thank you, Thank you! New Subie here you tube recommend you and I’m sooooo glad. This tip has been a life saver for me and I have binged watch most of your videos for more inspiring tips to help me eat and cook my foods better which as been fabulous. I also enjoyed the fish in bulk video. ( Here is a tip for others …. I went to the butcher shop in my area and brought my meat and fish in bulk I spent a Saturday afternoon cooking ( I baked and I also grilled ) all the meat once it cooled I put it in zip freezer save containers labeled it with what it was and date so that I had enough for a month worth of meals) I just took out the protein of fish I wanted and used that for my weekly meats. This has saved me a lot of time and I am genuinely thankful for this amazing tip you shared with all of us. May God continue to bless you.

    Reply
  51. Leona Rose Posted on July 7, 2018 at 5:26 pm

    You could also place parchment in each divided section to create a barrier from the aluminum. I love the pre-cut parchment. There the best thing ever for no burning and quick clean up. I don't even care about getting non stick pans now.😉

    Reply
  52. Nicole Manko Levite Posted on July 18, 2018 at 11:27 pm

    The closed captioning is very inaccurate. Pollution instead of solution was pretty funny though.

    Reply
  53. Eric Hepperle Posted on July 21, 2018 at 6:35 pm

    Love this video! I appreciate how much effort and care you put in. Just wondering if you recommend (or dont recommend) a particular brand of tiny muffin tins?

    Reply
  54. Damon M Posted on July 31, 2018 at 5:00 pm

    If I'm not using lean ground beef but instead using 85/15 or 75/25 would I have to add a couple more grams of meat because of the excess fat that gets cooked off? I know that if I make a 6 oz meatball that I'll probably end up with 5 or 5.5 oz instead.

    Reply
  55. Manny Johnson Posted on August 24, 2018 at 3:13 am

    Absolutely amazing video!

    Reply
  56. whatsforsupa Posted on August 25, 2018 at 3:04 pm

    Your channel is the bomb

    Reply
  57. Kkoreatheempress AyHung Posted on September 29, 2018 at 2:01 am

    I really, 👍really like this vid. I love to cook in bulk so I can make other foods to go with my portions like salads, veggie medleys, and desserts🍰 which I eat first yummaaay. Yippeeyy thanks for the great idead which spawn more great ideas for myself and others even you when you watch your own vid again. Thanks again. Happy Cooking.

    Reply
  58. spacey costa Posted on October 6, 2018 at 4:23 pm

    The best thing bout this video is that he actually seasons his food lol

    Reply
  59. Juan Gonzalez Posted on October 10, 2018 at 11:18 pm

    What are the macros of the chicken / beef?

    Reply
  60. thibaut noah Posted on October 14, 2018 at 6:42 am

    Anybody knows what scale he is using ?

    Reply
  61. CTGator99 Posted on October 14, 2018 at 3:38 pm

    Great video, sir.
    Subscribed

    Reply
  62. Dave Hoyle Posted on October 14, 2018 at 7:00 pm

    Nobody has commented on this vid for a whole year?! So simple and helpful! Thanks man, the vid is still earning you subscribers, assuming I'm not the only new one today, great work! The Aluminium foil trick blew me away with its simplicity, I can't believe I didn't think of it myself! Thanks!

    Reply
  63. Charles Lu Posted on October 18, 2018 at 2:05 am

    It's a life savior. U r jesus

    Reply
  64. RedFox Posted on October 19, 2018 at 8:05 am

    How to keep them after that?
    Freezing or Fridge!?

    Reply
  65. sessy33 Posted on October 22, 2018 at 10:47 am

    isn't there actual baking sheets that are separated like that? If not then you should invent/patent it and start selling it to your followers XD

    Reply
  66. Jonathan Hamby Posted on October 22, 2018 at 2:13 pm

    Really neat insight. I wouldn't have thought to incorporate the mudfin trays, damn clever.

    Reply
  67. sepeterson86 Posted on October 23, 2018 at 11:33 pm

    2:42 to get to the actual beginning.

    Reply
  68. Raghu Seetharaman Posted on October 24, 2018 at 8:06 pm

    Murder in bulk.

    Reply
  69. Lookout4the3rdrail Posted on October 24, 2018 at 9:55 pm

    MY GUY MY GUY !!!! YO….THE TIN FOIL ..THE T I N F O I L…..THE TIN FOIL……

    HAHAHA JK

    GOOD VIDEO BRO

    Reply
  70. Pakinamac Posted on October 25, 2018 at 3:47 pm

    Starts around 3:00

    Reply
  71. Ivan Chavez Posted on October 26, 2018 at 4:57 am

    I love that you have a translation in Spanish you the real MVP

    Reply
  72. Shaf C Posted on October 26, 2018 at 8:00 pm

    Very helpful, thanks!

    Reply
  73. Ali Jaber Posted on October 29, 2018 at 4:01 pm

    That was brilliant!!!! Really love the simplicity, definitely gonna try it out.

    Reply
  74. LoBlanco World Posted on October 29, 2018 at 10:27 pm

    Seen this on your app, you got some really great recipes on there

    Reply
  75. Anika S. Madison Posted on October 30, 2018 at 1:20 pm

    Great short cut ideas

    Reply
  76. Niclas Petersen Posted on October 31, 2018 at 3:59 am

    Forest Whitaker? is that you?

    Great video m8 !

    Reply
  77. Salina's Diary Posted on October 31, 2018 at 7:49 pm

    Thanks for the video. it was much needed.

    Reply
  78. Destruco Niat Posted on November 3, 2018 at 4:36 pm

    Individually weighing each meatball. My goodness. one by one.
    I hope someone does a study of 2 similar build, training regiment where 1 counts & weighs every damn thing he eats while the other does portioning by eye. Be really interesting to see the results.

    Reply
  79. Ben Burger Posted on November 12, 2018 at 2:00 am

    I see you there Frank's Hot Sauce!

    Reply
  80. Jazen Valencia Posted on November 12, 2018 at 3:03 pm

    Thanks for the ideas. I am starting a Keto diet this week. wish me luck.

    Reply
  81. Ben L Posted on November 26, 2018 at 2:44 pm

    Great video, i will be making the 3 chicken options.

    Reply
  82. Susie B Posted on December 2, 2018 at 7:45 pm

    Just preordered your book! So excited!

    Reply
  83. sol walker Posted on December 8, 2018 at 10:31 am

    I don't care about the health risks of aluminium foil but I do care how you americans say Ali-min-yum

    Reply
  84. Minimal Goddess Posted on December 8, 2018 at 11:40 am

    👏👏👏👏👏👏

    Reply
  85. Mohammed Alsaad Posted on December 11, 2018 at 8:00 pm

    Easy, simple and delicious
    Thanks bro

    Reply
  86. emptyshoppingbag Posted on January 13, 2019 at 10:39 pm

    All the wrong description of chicken u said is what i always have lol. Yep i got a struggled chicken. Definitely trying some of these recipes

    Reply
  87. Mr. President Posted on February 12, 2019 at 4:31 am

    🖕🏾🖕🏾🖕🏾 to the aluminum foil bullies lol

    Reply
  88. Danny Karagic Posted on February 21, 2019 at 8:13 pm

    when I prep chicken in the oven it always seems to turn dry and taste like death out of microwave when I heat it up even with seasoning. does anyone know how to prevent this?

    Reply
  89. roberta mahar Posted on March 28, 2019 at 9:02 pm

    very help ful ty

    Reply
  90. Lilia Ashleigh Posted on April 6, 2019 at 4:55 am

    Love the meatball hack

    Reply
  91. royalflux Posted on April 10, 2019 at 3:57 am

    Overall great video, Kevin! Can I substitute corn starch for the arrowroot?

    Also, one small critique: I wish you would've shown how to cook ground meat with cookware that's more common. Not all of us have a mini muffin tray, nor want to buy one for a single recipe. I've noticed this kind of thing in a lot of your videos–great recipes, nutrition is on point, but you'll use appliances that a lot of people don't have, like a food processor or those disposable loaf tins. I'd really appreciate it if more of your videos featured tools most people own.

    Reply
  92. Osasu Oyemwimina Posted on April 28, 2019 at 3:27 pm

    wow, this is really good!!

    Reply
  93. Archer Posted on June 7, 2019 at 5:00 pm

    I add a layer of parchment paper on top of the foil. Not sure if it mitigates the effects of aluminum but it's does keep the food from sticking without the use of oil. 😉

    Reply
  94. B. Vos Posted on July 4, 2019 at 12:34 am

    Your channel is fantastic. Thank you for the great recipes and ideas!

    Reply
  95. Anzelle Klopper Posted on August 27, 2019 at 8:54 pm

    Do you have any meal prep ideas for cold food? I meal prep for my husband and he’s in the oil field so no access to a microwave or fridge.

    Reply
  96. jessie williams Posted on September 17, 2019 at 2:24 am

    How long will the chicken keep in the fridge. Thanks

    Reply
  97. Wendy Edingbourgh Smith Posted on October 12, 2019 at 1:56 pm

    I saw you on DC Making of a Cheerleader and I immediately looked you up on here and subscribed to your channel. I’m 43 years old and I’m overweight and a carnivore. I love meats. I’m a steak and potato type of girl. I don’t eat vegetables every day and I hate how most of them taste. This year, I prayed to God to help me fix my attitude about food and change my eating lifestyle. I will not say diet because I don’t do diets because the first three letters are d-i-e, so I put it as a lifestyle change. I’m type II diabetic and I was diagnosed with high cholesterol. I know eating right will help me with this along with exercising daily. I love to eat. I want to know how can I make vegetable taste so good that I will eat it daily instead of on Sundays? I love your style so any suggestions will help me tremendously.

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