So I go to the gym, then work, class, and get home and then have an hour to eat dinner and relax, and then go to the bed. I find it easier for me to make a ton of food and freeze it, rather than cook each day.

This is one of my recipes that I often make, and then freeze large batches of as it is pretty good. I often add a little hot sauce, and a 0.5 cup of 0 fat greek yogurt (70kcal, 11g protein) to these, upping the calories, but also the nutrition.

This recipe is heavy on the lime flavors, but I like it. tone down the amount of lime if you are not into it.

Serves 14

Ingredients: -5.25 lbs chicken breast -3.5 cups of rice -2 tbsp of light butter -the juice of two limes -a bunch of cilantro -can of black beans (13 oz) -a bunch of cilantro -red pepper flakes, salt, black pepper, and adobe seasoning

Steps: 1. Set oven to 400 degrees Fahrenheit 2. Put salt, black pepper, adobe seasoning, and red pepper flakes onto the chicken breasts 3. Cook chicken breasts until done, for about 30-40 minutes. 4. While chicken is cooking, heat up can of black beans in a microwavable bowl until warm 5. Cook brown rice 6. After brown rice is cooking, stir in the butter, and then the juice from the limes, and cilantro (Which at this time has been chopped) 7. Take the chicken out of the oven, and let rest for 10 minutes 8. Eat and enjoy.

Hello everyone! I made this delicious chicken Thai curry in my skillet and slow-cooker the other day.

Serves 7

Ingredients: 2.33 cups brown rice (uncooked) -- 2.66 lbs chicken breast --1 can coconut milk (lite) --1 small can of red or green curry paste (I used two tablespoons) --teaspoon of cayenne -- teaspoon of salt -- shake of pepper -- Red pepper flakes --1 lime (zest and juice) --1 tbsp of coconut oil -- Minced garlic (2 cloves) -- Grated ginger (approximately 1") -- onion (chopped)

1. In a skillet, cook up the chicken in the coconut oil for approximately 5-10 mins, or until 70% cooked, on medium heat.
2. Place chicken onto the bottom of the crockpot, reserve the oil.
3. Next, add onion and ginger, and cook until onion starts to turn brown, on medium heat.
4. Add garlic and the curry paste, and cook on medium-low for approximately two minutes.
5. Pour coconut milk, lime juice, lime zest, cayenne, salt, pepper, and pepper flakes into the skillet, and let simmer for about five minutes.

6. Afterwards, place into slow cooker, and cook for 3-4 hours on high, or 6-7 hours on low.

7. Cook the brown rice 20-30 minutes before the slowcooker is done.

8. When slowcooker is done, shred the breast, and then add the meat back into the slowcooker, giving it a short stir, and then transfer into bowls, served on the brown rice.

I personally thought it could use some fresh cilantro afterward, and it wasn't as spicy as I wanted it. Oh well.