Meal Prep: Balsamic Chicken & Veggie Pasta

I’m really getting good with my weekend meal prepping. It seems to be getting easier for me to follow through with it, which is great since I know its saving us money!

If you like to meal prep, I cannot recommend doing sheet pan meals enough! It is such a time saver and makes for easy clean-up. Sheet pan meals are a big thing right now, which I’m sure you know if you’re on Pinterest.

My usual meal prep includes chicken, veggies, rice, and some sort of Asian-inspired sauce. This past week, however, I decided to mix things up. I was inspired by this post and this post to do a pasta dish with a balsamic sauce. And I’m so glad I did!

This pasta dish is filling, but also seems light – like a pasta salad – from the sauce and veggies. There was a bit more clean-up than I would usually prefer, but it was worth it! Tip: If you try this recipe, be sure and read all the way through before beginning to get an idea of what prep work you’ll need to do.

I used red bell pepper and broccoli in this recipe, as those are two of our faves and are easy to roast in the oven. But, feel free to use whatever veggies you like! Just know the balsamic sauce is tangy and sweet, so you want veggies that pair well with it.

If you meal prep, I would highly suggest trying this recipe out! It makes enough for my husband and I to have prepared lunches for most of the week. Obviously, you could also make this for your family for dinner, or half the recipe if there’s just two of you. Options here, people!

Maybe I’ll eventually post my Asian-inspired dish that I often meal prep as well. You need variety sometimes 🙂

Enjoy friends!


Balsamic Chicken & Veggie Pasta

Servings: 6 (good-sized portions)


  • 1 lb. boneless, skinless chicken breasts, diced into bite-sized pieces
  • 2 red bell peppers, sliced
  • 2 cups broccoli florets
  • 1 lb. penne pasta
  • 2/3 cup balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 4 tbsp. honey
  • 2 tbsp. light brown sugar
  • 2 tbsp. olive oil for sauce + more for cooking
  • 2 tsp. each salt and pepper + more for taste


  1. Preheat oven to 425 degrees.
  2. On a large sheet pan, spread out your red bell pepper and broccoli in an even layer. Drizzle 2 tbsp. olive and sprinkle 1 tsp. each salt and pepper over veggies. Mix them up with your hands to coat all the veggies.
  3. Roast at 425 for 15-20 minutes (Note: I only do 15 min. because it keeps the veggies a little crisp).
  4. While the veggies roast, heat a large skillet on medium high with 2 tbsp. olive oil.
  5. While the oil is heating, boil the water for your pasta – cook according to the package, drain, and set aside until the chicken is finished.
  6. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, honey, light brown sugar, and a little salt and pepper.
  7. When your oil is warm (it will sort of be rippling when you look at it), add in your diced chicken and sprinkle with 1 tsp. each salt and pepper, plus more for taste if needed. After about 5 minutes, turn your chicken and pour in half of the balsamic sauce (It will bubble up for a bit, but that’s normal!). Cook for about 3 more minutes, or until chicken is no longer pink inside, then turn off your heat.
  8. When the veggies and pasta are done, add them into the pan with the chicken. Pour in the rest of your balsamic sauce and stir the mixture.
  9. Serve for dinner with crusty bread, or divide into well-sealed meal prep bowls (Note: Let the meal prep bowls cool completely before refrigerating).

Crockpot BBQ Chicken

Hello friends!

I hope you all had a great weekend and are having an even better Monday 😉

We celebrated our little girl’s 2nd birthday this past week and this momma is so stunned with how fast time flies! It doesn’t seem that long ago that she spent most of her time in my arms. I’m glad she still likes to cuddle with mommy (for now anyway!).

Although watching her grow up can be difficult, its also fun to see all the new things she is discovering. Here recently that has been presents! After a birthday party and two Christmas gatherings already under her belt, my girl is ready for Christmas day! And so am I; I cannot wait to watch her open her presents!

Our family celebrates Christ this time of year, and we will teach Emma that He is “the reason for the season”. But while she’s still little, its a magical time to see her light up with each tear of wrapping paper.

With Christmas drawing closer and closer, our schedule seems to keep filling up! Because of that, it is mandatory that dinnertime is simple and not time-consuming. That’s one reason this is my favorite time of year to break out the crockpot!

If you’re right there with me, then today’s recipe is for you – Crockpot BBQ Chicken.


This recipe is a great time saver. Just add a side of mac and cheese, or whatever you like, and dinner is served! Its also adjustable depending on the size of your family. You can make as much or as little as you want for dinner, or to have extra chicken on hand another day as well (BBQ chicken sandwiches, anyone?).

Have a great week and holiday weekend!

Merry Christmas everyone 🙂

Crockpot BBQ Chicken


  • 4 boneless, skinless chicken breasts (or more if you want extra chicken to freeze for later)**
  • 1 bottle of your favorite BBQ sauce
  • 1/4 cup brown sugar
  • 1/4 white vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes (you can omit this if you prefer non-spicy chicken)
  • 1/2 tsp onion powder
  • 1 tsp each salt and pepper


  1. Lay chicken in crockpot.
  2. In a small bowl, whisk together all other ingredients.
  3. Pour over chicken.
  4. Cook on low 4-5 hours or high 2-3 hours.*
  5. When finished cooking, remove chicken and shred. Place back into the crockpot to soak up that yummy sauce.

*If using frozen chicken, cook on the longer end of the time frames (5 on low, 3 on high). If using fresh chicken, cook on the shorter end of the time frames (4 on low, 2 on high).

**If you use more than 4 chicken breasts, adjust cooking time as needed. I would suggest an extra 45 min – 1 hr for each additional breast.


Cheesy Bacon Ranch Chicken & Potatoes

Happy Friday everyone!

Is anyone else excited that we are just 4 short weeks from Thanksgiving?!?!

I love Thanksgiving, and really just this time of year in general. My husband and I enjoy spending time with family, having a break from work, and of course EATING! #gimmeallthefood

Speaking of eating…

I don’t know about you, but say the words “cheese” or “bacon” and I don’t care if you cooked a shoe, I’ll eat it!

Ok, probably not a shoe, but I think you get my point!

Luckily, the recipe I have for you today calls for cheese and bacon (no shoes in sight!), so put on your fat pants and get ready for something hearty and comforting! We’re talking Cheesy Bacon Ranch Chicken & Potatoes. #drooling

When I make this dish for my husband, I think he wants to propose to me all over again. He absolutely loves it, and so do I! And so does our almost-two-year-old. So this meal is a win all around!

This dish is made in the slow cooker, and cooks all day, so its perfect to put together before work for an easy dinner! I usually make it on Sunday morning for dinner that night. I love a hearty Sunday supper after church and fellowshipping most of the day.

The ingredients are simple and you may already have them at home. Add a side salad if you need some balance for all that cheese and bacon. But, lets be honest… its unnecessary 😉

Make this yummy dish soon; you will not regret it!

Cheesy Bacon Ranch Chicken & Potatoes


  • 1.5 lbs. boneless, skinless chicken breasts*
  • 4-5 large gold or russet potatoes (I’ve used both and either work great)
  • 6 strips cooked chopped bacon or 1/2 cup bacon bits (I’ve used both and either work great)
  • 1 1/2 cups shredded cheddar cheese
  • 1 packet dry Ranch seasoning
  • 1 cup Ranch dressing
  • 1 tsp. each: salt, black pepper, garlic powder

*I only needed two large chicken breasts to make 4 servings.


  1. Rinse and dry potatoes. Cut potatoes in half, then cut the two halves into quarters.
  2. Put potatoes in crockpot, add half the dry Ranch seasoning, salt, pepper and garlic powder. Give it a stir.
  3. Lay chicken breasts on top of potatoes. Sprinkle evenly with the remainder of the dry Ranch seasoning.
  4. Cook on low for 8 hours (if your crockpot is newer, only cook for 7 hours).
  5. This is how I cook my bacon: 20 minutes before the chicken and potatoes are done, preheat oven to 350 degrees. Cook bacon strips on a foiled lined baking sheet for about 15 min, or until it reaches your desired crispiness. Drain on paper towels, then cut or tear into small pieces.
  6. Remove chicken from crockpot and cut into chunks or shred.
  7. There will be some juice in the bottom of the crockpot. You don’t want to save this, so you will need a large dish or bowl. In your dish/bowl, gently mix your chicken, potatoes, cheese, and bacon. Add the Ranch dressing and mix again. Add extra salt and pepper to taste.