I haven’t really been talking about my meal prep on the blog lately. I know it’s bad because people want to know about the meal prep. I haven’t really talked about meal prep in a long time but that doesn’t mean I’m not doing it. Meal prep has become a little less high maintenance these days, but it’s still getting done.

I’m not fancy. I don’t create recipes on my own. If I’m doing some creating, I’m just throwing stuff together we have in the fridge and making it work. There’s nothing creative happening in my kitchen. I know the basics behind putting a meal together. As for putting together recipes to share, it’s just not going to happen.

I do enjoy cooking other people’s recipes and I love cookbooks. I also love meals that I can set and forget because these days I’m not going to have much time to fiddle around in the kitchen. This week we settled on a selection from Skinny Taste’s new cookbook Fast and Slow.

We made the Maple Dijon Drumsticks (with some changes). Finding some skinless drumsticks is nearly impossible at the local grocer and I’m not going to take the skin off myself. Remember, I’m trying to be low maintenance. I thought it would be best if we used boneless skinless thighs and breasts. I know we needed something with a little fat in it to make it last in the crock pot.

Have you ever tried making chicken breasts in the crockpot? I have and most of the time it turns out super dry. It doesn’t matter what I have that chicken floating in, those chicken breasts are going to be dry. It kind of turns me off of wanting to eat chicken in the crockpot. That is why I’m always mixing the chicken breasts and the chicken thighs. It’s not quite as offensive.

I have to say this turned out really well, therefore, I’m sharing this amazing find with you so you can make it too. I would imagine this would be a crowd pleaser too because it’s maple syrup and the fancy mustard…so it’s like honey mustard, right?

I also roasted up some veggies for the side. I was supposed to do cauliflower too, but there was too much on the pan. I said I was going to do it later. Guess what? I never did. This batch was red bell peppers, green bell peppers, baby carrots, and turnips. I like turnips because they taste just like potatoes.

The picture isn’t amazing but here is the finished product. And of course, we did some sweet potatoes too. So that is what is for dinner.

What are you having for dinner this week? Are you still meal prepping?