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Ingredients:

For the Dough:

• 1 cup (227g) active sourdough starter

• 3/4 cup (170g) lukewarm milk

• 1 large egg

• 4 tablespoons (57g) unsalted butter, softened

• 1/4 cup (50g) granulated sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• 3 cups (360g) all-purpose flour

For the Filling:

• 1/2 cup (100g) unsalted butter, softened

• 1 cup (200g) brown sugar

• 2 tablespoons ground cinnamon

• 1/2 teaspoon salt

For the Glaze:

• 1 cup (120g) powdered sugar

• 2 tablespoons milk

• 1/2 teaspoon vanilla extract

Instructions:

1. Prepare the Dough:

• In a large bowl, mix together the active sourdough starter, lukewarm milk, egg, softened butter, sugar, vanilla extract, and salt until well combined.

• Gradually add the all-purpose flour, mixing until a shaggy dough forms.

• Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

• Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for 3-4 hours, or until doubled in size.

2. Prepare the Filling:

• In a medium bowl, mix together the softened butter, brown sugar, cinnamon, and salt until smooth and well combined.

3. Assemble the Rolls:

• Once the dough has risen, turn it out onto a floured surface and roll it into a 12x18-inch rectangle.

• Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges.

• Starting from the long edge, tightly roll the dough into a log.

• Slice the log into 12 equal pieces and place them in a greased 9x13-inch baking dish.

4. Second Rise:

• Cover the baking dish with a damp cloth or plastic wrap and let the rolls rise at room temperature for 1-2 hours, or until puffy and nearly doubled in size.

5. Bake:

• Preheat your oven to 375°F (190°C).

• Bake the rolls for 25-30 minutes, or until they are golden brown on top.

6. Prepare the Glaze:

• While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth.

7. Glaze and Serve:

• Once the rolls are baked, remove them from the oven and let them cool for about 10 minutes.

• Drizzle the glaze over the warm rolls and serve.

Enjoy your homemade sourdough cinnamon rolls, a delightful fusion of tangy sourdough and sweet cinnamon goodness!

Chicken fajitas are a fantastic option for meal prepping, offering a flavorful and nutritious choice that simplifies your weekly cooking routine. Here’s how to prepare them:

Ingredients:

• Protein: Boneless, skinless chicken breasts or thighs.

• Vegetables: A mix of bell peppers (red, green, yellow) and onions.

• Seasoning: A blend of chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper.

• Extras: Olive oil, lime juice, and fresh cilantro for added flavor.

Preparation Steps:

1. Marinate the Chicken: Slice the chicken into thin strips and marinate with olive oil, lime juice, and the seasoning blend. Let it sit for at least 30 minutes to enhance the flavors.

2. Sauté the Vegetables: In a large skillet over medium-high heat, sauté sliced bell peppers and onions until they become tender and slightly charred.

3. Cook the Chicken: In the same skillet, cook the marinated chicken until it’s fully cooked and has a nice sear.

4. Combine: Mix the cooked vegetables and chicken together in the skillet, allowing the flavors to meld for a few minutes.

Meal Prep Tips:

• Portioning: Divide the chicken and vegetable mixture into meal prep containers. You can pair it with sides like cilantro lime quinoa, cauliflower rice, or a fresh salad to keep the meal balanced and satisfying.

• Storage: Store the containers in the refrigerator for up to four days. When ready to eat, simply reheat in the microwave until warmed through.

• Customization: Feel free to add toppings such as avocado slices, shredded cheese, or a dollop of Greek yogurt when serving to keep the ingredients fresh and prevent sogginess.