• Home
    • Blog
  • About
    • Contact
    • Welcome
    • Favorites
    • Ebooks
    • Low Carb
    • Dear Diane,
  • Recipes

how & why I cook chicken for the week all at once

April 7, 2014

  • 273

Quickly pan grill chicken to make mealtime easy all week long. 

great chicken recipes createdbydiane.com

 

My instructions on How to Cook Chicken for A Week at Once is a must if you’re ever short on time or struggle to eat healthy! With my easy and flavorful method, you’ll have cooked chicken for lunches and quick dinners all week long!

How and Why I cook chicken for the week all at once @createdbydiane

I’ve never been a big planner, especially when it comes to meals. But awhile back, I started cooking a week’s worth of chicken at once and it was a game-changer! With my simple instructions on How to Cook Enough Chicken for a Week, you’ll have flavorful cooked chicken ready at a moment’s notice. Not only do I love this for quick and easy dinner recipes throughout the week, but it also gives me healthy lunch options when I’m pressed for time. It’s totally worth a little bit of effort!

This easy method for grilled chicken allows me lots of time and great options for delicious meals all week long, that can be prepared in minutes!

If you are never in a hurry or have all the time in the world to get a great meal on the table for dinner each night, eat great lunches every day and make all your kids favorites each day…

don’t bother reading this….you are free to go about living perfectly.

If you wish some of the above was happening…this post is for YOU!

I’ve been preparing chicken for the week this was for about a year now, before then I tried to plan meals and have a grasp on what I was making for dinners for the week, but I’ve never been a big planner. I like to eat what I’m in the mood for more than what I scheduled to make.

With the chicken cooked, I can now whip up many meals quickly.

 

What I use to cook chicken every week, cast iron grill pan, cast iron press, oil, silicone brush .jpg

With a few tools and some chicken, you can have delicious chicken for the whole week prepared ready to eat and making meals simpler, saving time and money. This method of cooking chicken and having it at the ready is the best, trust me, dinner time will become less stressful!

This is what you’ll do:

I heat my cast iron grill pan and cast iron press until it’s hot.

I have oil in a squeeze bottle as it’s easy to add just the right amount I need without overdoing it with a large opening on most oil containers.

I use a silicone brush to spread the oil on the grill pan and in between the grooves, as well as the press, so the chicken won’t stick.

*updated to add that I now often use a 12 inch cast iron skillet and don’t seem to care if the chicken doesn’t have grill marks, the cooking process goes a little quicker as the chicken is sitting on more of the hot pan and the pan is bigger than the grill pan I have, plus the flat pan is way easier to clean up.

fillet chicken in half.jpg

I purchase a 6lb package of boneless skinless chicken breasts at a warehouse store at $1.97 a pound. We are a family of 4 and that amount of chicken is the amount we eat each week. If your family differs from the amount of chicken you will eat, adjust accordingly.

To cook all 6 lbs of chicken on the size grill pan shown it takes me just under 45 minutes. While I have that going I usually cook a pound of pasta, rice, or quinoa so that all week there is food to eat any time of the day, which is really helpful when everyone’s schedules don’t line up.

I filet each piece of chicken in half. It makes it easier to cook the chicken evenly as there is usually one thick end that would usually take a lot longer to cook if it’s left whole. I place my left hand on top of the chicken breast and with the knife in my right hand, I slice the chicken breast through the middle, making two even pieces of chicken.

If the chicken seems tough: 

pound it with a food mallet. It will ensure tender chicken. I seems like the chicken I buy now is tougher than it used to be. So I often pound it as well. Place plastic wrap or waxed paper under and over the chicken and gently pound it even, so the fibers loosen.

checking the temperature of chicken.jpg

I place two to three pieces of chicken onto the heated grill pan and turn it after a few minutes, then put the press on top and use a meat thermometer to check the temperature. I remove the chicken precisely when the temperature is 165 degrees this ensures the chicken isn’t overcooked and won’t become dry.

a great thermometer will help you cook food accuratly, makes a great birthday gift, christmas gift, housewarming gift, host gift createdbydiane.com

You can easily grill the chicken as well. Here you’ll see my latest thermometer, it’s a digital instant-read that works GREAT, far better than the one in the photo above as that one melted easily from the heat, and was made of plastic. My new one withstands hot temperatures!

Thermapen (my favorite thermometer)

it makes a great gift for any foodie, or to elevate your cooking to ensure the correct temperature for cooking meat, candy, and more.

 

cooking chicken for the week @createdbydiane.jpg

I place all the cooked chicken on a tray to cool before placing it into containers to go in the fridge.

What do I do with all this chicken?

1) I add it to salads for lunch, I slice and heat it for 30 seconds in the microwave to take the chill off of it from the fridge.

2) I make easy after school snacks for the kids, like chicken and cheese quesadillas or chicken, bean, and cheese burritos.

3) Since my kids love mac and cheese, I find it’s great to add chicken to the top as they are heating it and hopefully through some veggies on top as well.

4) with the chicken portion of the meal all prepared, it only takes about 15 minutes to get some great meals on the table. Chicken isn’t the only thing that is great to make ahead so is rice and pasta…  Then chicken fried rice, orange chicken, chicken teriyaki along with delicious pasta dishes like alfredo with chicken, spicy chicken fra Diavolo can be on the table in minutes. Soup is so easy with cooked chicken and adding chicken to salads makes them a complete meal, for lunch or dinner. With some fresh rolls and your favorite sauce, you can enjoy a delicious sandwich any time of day.

the possibilities are endless for you to have a great meal in minutes, here are a few more ideas:

  • Chicken Pot Pie,
  •  lemon Risotto with Chicken,
  • BBQ Chicken Pasta,
  • Chicken and Asparagus Pizza,
  • Pasta Fagioli Soup,
  • Green Chicken Chili,
  • Buffalo Chicken Pasta,
  • BBQ Chicken French Bread Pizza

What Is The Best Pan to Use to Cook Chicken on the Stove?

I like to use a large cast-iron skillet to cook a large batch of chicken. It cooks the chicken perfectly and is large enough to cook a few pieces at a time. Cast iron skillets are really the best for cooking evenly and getting a nice seared crust on the outside of any meat. I keep some cooking oil in a squeeze bottle and squirt as much as I need into the pan to keep the chicken from sticking.

How Much Chicken Do I Need to Feed My Family for a Week?

I cook about 6 lbs of chicken breasts for my family of four for the week. If you have a smaller household or maybe some hungry teenagers, you might need to adjust the amount accordingly.

How Long Does it Take to Prep Cooked Chicken for a Week?

From start to finish, it takes me about 45 minutes to prepare a week’s worth of chicken for my family. I filet each chicken breast in half so they’re not as thick as usual. This helps them cook a lot more quickly and evenly. To filet the chicken, I start by placing my left hand on top of the chicken breast.  With the knife in my right hand, I slice the chicken breast through the middle, leaving me with two even pieces of chicken.

At What Temperature is Chicken Fully Cooked?

When your chicken reaches 165 when a meat thermometer is inserted in the center, it’s ready to eat! This also ensures that your chicken isn’t over-cooked and dry.

How Do I Cook Enough Chicken to Last a Week?

Heat your cast-iron skillet over medium heat.  Once your chicken is fileted, pat each piece dry with paper towels and season as desired. We love Greek seasoning, lemon pepper seasoning, or even just simple salt and pepper. Drizzle a bit of oil into your hot pan, and add as much chicken as will fit, leaving a bit of space between each piece (I usually cook 3 fileted breasts at a time). When one side is a nice dark golden brown, turn and cook until the internal temperature is 165. Set aside to cool before storing.

How Do I Safely Store Cooked Chicken for a Week?

Using a pair of tongs, I package the chicken in plastic containers with no liquid. Using tongs when I remove chicken from the container also helps the chicken to stay fresh. I wait until the chicken is completely cooled before covering and refrigerating — putting it in warm causes condensation to form in the container. My chicken always stays fresh for a week this way.

How Should I Use Pre-Cooked Chicken?

Salads. I love a salad for lunch, and this is super easy to throw on top for some protein.

After school snacks. Burritos, quesadillas, even cut up and dipped in ranch or buffalo sauce.

Mac and Cheese. My kids love mac and cheese! We throw on some diced chicken and even some veggies if we have them.

Easy meals. Fried rice, orange chicken, tacos…even added to baked potatoes!

  • Creamy Buffalo Chicken Pasta
  • BBQ Chicken Macaroni Salad
  • Vermicelli Bowls
  • Lemon Chicken Orzo Soup
  • Cordon Bleu Baked Ziti

How to cook chicken for the week and save time each day making meals @createdbydiane

NOTE:

I package the chicken in plastic containers with no liquid. I wear food service gloves or use tongs each time I go into the container and when I’m packing it.  This helps the chicken to stay fresh. I place the chicken (6 lbs) in two containers normally. I put it in the fridge with it’s completely cooled. If you put it in warm, more condensation will form in the container and the liquid is what I find is what makes the chicken not stay fresh for the longest period of time. I have it last 7 days. There is no odor or sliminess on the chicken.
In regards to food safety, I am only giving my opinion. You do what you feel is right. 

 

 

Another post all about CHICKEN is my post on Cooking Chicken for the week in 22 Minutes

cook chicken for the week with lots of meal options
-->
  • 273

60 Comments Filed Under: cast iron skillet, Chicken, low carb, Main Dishes, Most Popular, Round Ups, Savory Tagged With: Chicken, dinner

« Drunken Rum French Toast with Rum Sauce
Margarita Scones »

sweet and savory recipes createdbydiane.comIf you like this or any other recipe at Created by Diane be sure to sign up for email updates and GET all my delicious recipes delivered right to you! Plus get my free e-cookbook too.

Thanks ~Diane

Be sure to check out more of my recipes here…

Most Popular

caprese crostini @createdbydiane
Creamy Lemon Pasta Salad createdbydiane.com
creamy mac and cheese recipe @createdbydiane

Subscribe to Created by Diane

don't miss one yummy recipe

by signing up you agree to the Privacy Policy

Comments

  1. Kim @ Sand & Sisal says

    April 7, 2014 at 1:59 pm

    Wonderful idea! I sooo need to do this! With 2 kids in soccer and 2 at home, our dinner schedule is hectic. This would save me a ton of time and energy! Thanks Diane!

    Reply
    • Diane says

      April 7, 2014 at 9:13 pm

      So happy you like the post, it saves so much time. I just wish I had thought of it sooner 🙂

  2. Aly ~ Cooking In Stilettos says

    April 8, 2014 at 7:20 am

    Diane – this is brilliant! I used to poach chicken over the weekend for the week but would find that by the 4th day, something would be just “off” – I love the idea of grilling it so that everything is even and then just adding it as needed. I’ll have to give this a shot. Good tip re: the squeeze bottle for the oil 🙂

    Reply
  3. The Bearfoot Baker says

    April 8, 2014 at 4:31 pm

    Thank you so much for sharing this. I am going to try this next week. Maybe this will save so much time that I can finally match all the socks around here! LOL

    Reply
    • Diane says

      April 8, 2014 at 9:29 pm

      will all the time you will save, you can do that and take a nap 🙂

  4. Annamaria @ Bakewell Junction says

    April 8, 2014 at 7:15 pm

    Diane,
    My husband and I have been cooking for the week on Sundays for many years. It’s just so convenient to reheat dinner without having to cook every night.
    Annamaria

    Reply
    • Diane says

      April 8, 2014 at 9:29 pm

      It sure is 🙂

  5. Melanie @ Carmel Moments says

    April 9, 2014 at 7:19 am

    That’s a great idea! Because with 3 kids and a blog and church and everything else I have plenty of time and never ever run into dinner problem. 😉 I wish!
    Excellent post.
    Have a beautiful day!

    Reply
  6. Shaina says

    April 9, 2014 at 10:09 am

    I love having leftover chicken to add to different things. I usually just roast a few for dinner, and then the leftovers end up pulled, the bones boiling for stock. My husband, however, tells me I make too much stock. Heh.

    Reply
  7. shawn @ IWYD says

    April 10, 2014 at 5:17 pm

    Love this idea! I use grilled chicken all the time in salads and wraps. I’m all about time saving! 🙂

    Reply
  8. Glory/ Glorious Treats says

    April 10, 2014 at 5:40 pm

    Really great idea and the chicken looks perfect! I love your grill pan, is it a certain brand?

    Reply
    • Diane says

      April 10, 2014 at 6:27 pm

      It’s a cast iron grill pan and I like it much better than the regular grill pans I have as it holds the heat so well. It says Olive & Thyme on the bottom, my mom gave it to me years ago, not sure where she got it. I have seen other brands for about $15.I think in Home Goods/Ross/ TjMaxx.

  9. JulieA says

    April 11, 2014 at 9:10 am

    I season my frozen or fresh chicken with salt & pepper; toss it all in the crock pot and let it cook all day. I freeze it whole/cubed/shredded if I am not going to be using it all in a couple of days. I save the broth for casseroles, pot pies, & soups. I also brown a few pounds of ground beef at a time for quick tacos/casseroles & so on. Another great time saver is to make two meatloaves/casseroles/pot pies…anything freezer safe. You are already cooking one and it doesn’t take much effort to throw another together for the freezer. I love the grill pan & want to give it a try! Thanks for the info!

    Reply
  10. Shelley says

    April 13, 2014 at 6:46 am

    My husband does this on Sundays for his lunch for the entire week. I think by the end of the week the chicken starts to smell and taste kind of funny. I’ve read that cooked chicken is only good up to 3 days in the fridge. Any thoughts??? I’ve wondered how I can prolong the refrigerator shelf life for him.

    Reply
    • Diane says

      April 13, 2014 at 9:28 am

      I package it in plastic containers with no liquid. The liquid in containers is how I have found it goes bad faster. If you think liquid will leach out, place each piece of chicken in wax paper and lay them on top of one another in the container. Be careful no to touch the chicken with your bare hands. I wear food service gloves or use tongs each time I go into the container and when I’m packing it. I place the chicken (6 lbs) in two containers normally. I put it in the fridge with it’s completely cooled. If you put it in warm, condensation will form in the container and the liquid (breads germs?) goes bad faster so that is how I think items go bad faster in the fridge. I have it last 7 days.There is no odor, or sliminess on the chicken. Hope that helps. If you still have problems, freeze 1/2 of the chicken when it’s completely cooled and take it out mid-week.

    • Jerri Lyn says

      September 18, 2014 at 10:22 am

      I would like to suggest you incorporate your above comment into your original post as an edit. I think a lot of people would find it helpful up there and, unlike me, might not read through all of the comments!

      Nice post.

    • Diane says

      September 18, 2014 at 12:28 pm

      Thanks for the suggestion, I will add it in the post.

  11. Kristen Duke says

    April 13, 2014 at 9:06 pm

    That’s a great way to cook it all in advance for the week! Thanks for sharing! 🙂

    Reply
  12. cindy says

    April 14, 2014 at 4:06 pm

    i do this exact thing but sometimes i grill the chicken on the grill. nice smoky flavor. some of the things i eat for lunch are orzo pasta salad with some of the chicken chopped up in it, hummus and a pita with chicken or chicken salad. so much easier than trying to plan something every week for my work lunch….

    Reply
  13. Sara | Simply Happenstance says

    April 15, 2014 at 10:38 am

    I LOVE this idea, Diane! I’ve been wanting to do this for some time now! With four kids… I feel like I live in the kitchen preparing healthy meals for them! This would definitely save some time… plus, I could probably get my husband to cook it all up for me at the beginning of the week! Thanks for sharing!

    Reply
  14. val says

    July 17, 2014 at 4:25 pm

    Diane, Thank you for posting this. I’m going to try this on Sunday. LIFE CHANGER.

    Reply
    • Diane says

      July 17, 2014 at 4:33 pm

      It really has made such a difference for me 🙂

  15. Becca says

    August 18, 2014 at 8:53 pm

    I do this all the time, but season with garlic salt and pepper. My kids like to snack on it cold. I chop it and freeze it in single servings. This morning, I dumped a frozen baggie full into my son’s lunch box. By lunch time it was defrosted and ready to eat. Add fruit and crackers and it’s a meal.

    Reply
  16. Amber says

    October 6, 2014 at 5:32 am

    Hi! I love this awesome idea. I do not have a cast iron pan. Would you reccomend anything to cooking them perfectly?

    Reply
    • Diane says

      October 6, 2014 at 7:46 am

      I love my cast iron pans and use them as they retain the heat when cooking in batches like this, they don’t cool down each time a new batch of chicken is added. Certainly you can cook chicken on a grill pan, or skillet if you prefer.

  17. Robyn says

    November 9, 2014 at 11:23 am

    Could you do this in the oven???

    Reply
    • Diane says

      November 9, 2014 at 6:34 pm

      Yes, bake at 350 degrees until the internal temperature of the chicken reaches 165 degrees.

  18. Jess says

    February 4, 2015 at 3:16 pm

    Hey I don’t know if it’s ever been suggested but in regards to the meal planning but not wanting to eat that dinner the night you planned it, I’m the same way but I found that if I just make a list of a bunch of meals highlight the few that need prep or use fresh produce or something leftover from the week before… etc. and I just pick one that morning/ night before. This way I get to meal plan AND eat what I’m in the mood for. Oh and of course… I hadn’t thought of prepping cooked chicken. The possibilities are now endless!

    Reply
  19. Kim says

    March 10, 2015 at 9:18 am

    Hi,

    I love this idea! Any reason for using the press though? I don’t have one, and I’m just wondering what the function is for using it.

    Thank you!

    Kim

    Reply
    • Diane says

      March 10, 2015 at 12:34 pm

      Once the press is hot it cooks the chicken from both sides, having the chicken cook quicker allows it to stays juicy. I’ve cooked it with or without the press, if I’m doing 6-8 lbs of chicken I use the press, it saves time.

  20. Stacy G says

    April 8, 2015 at 10:33 am

    So Smart, I need to be this organized!

    Reply
  21. Layla says

    April 16, 2015 at 8:58 am

    I love this idea and have often done the once a month cooking, however i need to lose my baby weight and it seems most diets have a consistency of chicken. Im wanting an answer in regards to food safety. I know you mentioned you keep chicken for 7 days and ideally this is what i am wanting to do, but when i checked the safety website it was saying that cooked poultry was only safe once cooked to be refrigerated for 3-4 days ?

    Reply
    • Diane says

      April 16, 2015 at 12:47 pm

      I do this all the time with no trouble but everyone needs to do what they feel is good for yourself. I only give my opinion.

  22. Stacey says

    April 28, 2015 at 7:44 pm

    I work in food service, just want to comment that if you let it cool in room temperature it will grow bacteria. If your going to keep it in your fridge for a week you should put it on ice to cool it rapidly. The less time its in the temperature danger zone (40°-145°) the better, especially when you plan to eat some of it a week later.

    Reply
  23. leanna lupea says

    July 28, 2015 at 3:01 pm

    Do you season the chicken with salt, pepper, etc before grilling it?

    Reply
    • Diane says

      July 28, 2015 at 9:14 pm

      Most of the time I don’t. When I put it in a recipe or on top of salad or such, I season it then. That way it’s not too overly salted when adding it to any dish.

  24. Kim says

    August 7, 2015 at 3:00 pm

    I did this during my daughters’ graduation week when we were crazy hectic, and it was such a lifesaver! Chili is a good make ahead too, as it can stand alone, be served over cornbread, used for chili dogs, taco salad, chili-Mac, Frito pie, etc.

    Reply
  25. Anonymous says

    January 12, 2017 at 8:43 pm

    Wow! It’s too delicious, it makes me hunger to taste this awefull one :

    Reply
  26. Francis says

    May 18, 2018 at 6:37 pm

    Great time saving idea.

    Reply
  27. Donna says

    September 29, 2018 at 2:20 am

    I am always looking for great chicken recipes, thanks so much!

    Reply

Trackbacks

  1. spinach salad | Created by Diane says:
    April 24, 2014 at 11:19 am

    […] That is shared with you why I cook chicken for the week here, […]

    Reply
  2. EASY Weeknight Dinners says:
    May 29, 2014 at 9:01 am

    […] Chicken for the Week In 22 Minutes (with a slew of recipes at the end) // Created by Diane […]

    Reply
  3. Easy chicken Parmesan Dinner | Created by Diane says:
    May 29, 2014 at 11:59 am

    […] This post shows you how and why I cook chicken for the week all at once […]

    Reply
  4. Greek French bread Pizza | Created by Diane says:
    July 28, 2014 at 11:39 am

    […] I always cook up a bunch of chicken at the beginning of the week, and it comes in really handy for items like this. Here is my post on How and Why I Cook Chicken for the Week all at Once. […]

    Reply
  5. COOK CHICKEN AL ONCE FOR THE WEEK | Pining Mix says:
    December 1, 2014 at 7:51 am

    […] CREDIT LINK  :   https://www.createdby-diane.com/2014/04/how-why-i-cook-chicken-for-the-week-all-at-once.html […]

    Reply
  6. Chicken 5 ways | deeathome.com says:
    December 16, 2014 at 10:31 am

    […] it out for myself.  So, I made chicken enough for the week just like dianne suggests in her post here.  Created by Dianne is a great website. I will definitely use it […]

    Reply
  7. chicken recipes for dinner | Created by Diane says:
    February 14, 2019 at 3:22 pm

    […] a look at How I Cook Chicken For the Week at ONCE on a pan on the […]

    Reply
  8. popular food blog recipes createdbydiane | Created by Diane says:
    April 29, 2019 at 2:19 pm

    […] How and Why I Cook Chicken for the Week all at Once- this is just ONE way how I get great meals on the table fast, take a look at all the details and recipes. […]

    Reply
  9. Cooking Chicken quickly for meals | Created by Diane says:
    May 27, 2019 at 11:07 am

    […] Another GREAT post on cooking chicken for the week is my post on How and Why I cook chicken for the week all at once. […]

    Reply
  10. Healthy Motivation : comment et pourquoi je fais cuire le poulet pour la semaine tout à la fois créébydiane #chicken #din ... - Virtual Fitness | Votre Magazine d'inspiration Santé & Fitness N°1, Fitness, workout, squat, yoga, nutrition, lif says:
    November 23, 2019 at 3:15 am

    […] -Read More – […]

    Reply
  11. Monthly Shopping List and Recipes | Created by Diane says:
    March 13, 2020 at 6:25 pm

    […] How and why I cook chicken for the week all at once […]

    Reply
  12. Sausage Rice and Beans | Created by Diane says:
    March 30, 2020 at 5:30 pm

    […] is my post on how I make dinner time easier and cook plenty of the chicken for the week to save time and that chicken would be great in this […]

    Reply
  13. Grilled Chicken Caprese Salad | Created by Diane says:
    June 25, 2020 at 8:13 am

    […] boneless skinless chicken breasts in a cast-iron skillet for 25 minutes. Check out his post on how I cook chicken. This is a great time to use leftover cooked chicken or rotisserie chicken. I’ve added links […]

    Reply
  14. Buffalo Chicken Meatballs | Created by Diane says:
    December 28, 2020 at 2:33 pm

    […] take a look at my post on How and Why I Cook Chicken for the Week at Once for more great […]

    Reply
  15. Vermicelli Bowls | Created by Diane says:
    March 5, 2021 at 4:34 pm

    […] I cooked the chicken  in a cast iron pan just as I do here, on my post of How and Why I cook chicken for the week all at once. […]

    Reply
  16. Cast Iron Baked Chicken | Created by Diane says:
    June 10, 2021 at 10:24 am

    […] eat a lot of chicken and I do like cooking it different ways for lots of recipe options, I like cooking all the chicken for the week I’m going to need, so it’s easily on hand.  And makes mealtime super fast. Sometimes I’ll […]

    Reply
  17. Apple Walnut Gorgonzola Salad | Created by Diane says:
    August 9, 2021 at 10:53 am

    […] And many times, if I want something a little heartier, I’ll add in cooked chicken. I always have some on hand as I precook a bunch at the beginning of the week for fast meals. I have a blog all about cooking chicken here! […]

    Reply
  18. Curry Chicken Salad | Created by Diane says:
    January 23, 2022 at 7:25 am

    […] precooked chicken from the deli, or cooked chicken breast fresh and let them cool. I have some great chicken cooking tips if you decide to go that […]

    Reply
  19. Buttermilk Pesto Pasta Sauce | Created by Diane says:
    March 28, 2022 at 1:03 pm

    […] and ready to play with other ingredients. I am such a fan of this, that I created this post on how to cook chicken for the week.  I cook it ahead of time to accommodate my busy schedule. Gone are the days when I’m too tired […]

    Reply
  20. Roasted cauliflower, quinoa, pasta salad | Created by Diane says:
    September 11, 2022 at 7:01 am

    […] And lastly, if you did want to add a little extra protein, chicken is perfect. In fact, I keep some pre-cooked chicken in my fridge for a quick and easy meal. I wrote a blog on it, complete with some recipes. You can find it HERE. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

By posting a comment you agree to the Privacy Policy
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Search My Recipes

[footer_backtotop]

Copyright Created by Diane © 2023 · Grits Design · Privacy Policy