It is hard to find someone who isn’t a fan of chicken parmesan. The crunchy breaded chicken, lovely tomato sauce and cheesy goodness is enough to make anyone’s mouth water.
What would you say if I told you, I found a way to have this classic dish but with half the effort and calories but with all the flavor and goodness?
And it is so easy and delicious!
Now if you want to use jarred sauce, go right ahead, they did in the recipe I adapted this from. Just make sure it is a good brand without lots of sugar and that you use at least 28 ounces. I prefer using crushed tomatoes (from my garden if possible), fresh basil and garlic and some salt, and pepper.
Now for the easy part. Just place the chicken in the slow cooker, dump the tomatoes or sauce over the top and add the herbs. Cook it on low for 8 hours or high for 4 hours.
Once the chicken is done, shred it right in the slow cooker then add in your pasta (I used rotini) cover. Cook for about 25 minutes or until the pasta is al dente. Just make sure all the pasta is covering in the tomatoes and juices before you cover and walk away.
Top with mozzarella cheese, cover and cook 10 more minutes or until the cheese is melted. Now for the best part! The crunchies!
Toast whole wheat panko breadcrumbs in a skillet! Right before serving, sprinkle some of that crunchy goodness on each serving!
There you go! Totally easy and totally delicious without all the frying!
Breakfast is one of my favorite meals to eat. I could eat breakfast foods at every meal of the day. I LOVE to go out to breakfast. Unfortunately no one else in my house wants to get up and take me. So, I find myself making breakfast foods for dinner at least a couple of times a month.
This is a recipe I found in one of my clean eating magazines that I adapted to fit our tastes. The boys loved the zucchini and sweet potato fritters but were not fans of the poached eggs. I can’t really blame them, they can be a bit slimy. Next time I make this, I will just scramble their eggs.
Your first step is to peel and grate 8 oz of a sweet potato. Pretty simple and easy. I love using my kitchen scale so I can get exact measurements.
The thing to remember when working with zucchini is that it is packed with moisture. Be sure to squeeze the flesh dry to remove the excess water. It only takes a minute or two and it will ensure that you get perfectly crisp fritters. You also don’t have to worry about peeling the zucchini before you grate it. The peel is where the fiber and antioxidants are.
Mix the zucchini and sweet potatoes with some whole wheat flour or spelt flour, onion, garlic, egg whites and salt and pepper.
Drop 1/4 cup of the mixture into a skillet heated with coconut oil and cook till golden brown. About 4-5 minutes on each side.
Place the fritters on a baking sheet in a oven to keep warm while you make the rest and poach the eggs (directions below).
And there you have it! A different and unique breakfast for dinner! I served mine with some sliced avocado!
I always get comments from people saying, “you make a lot of recipes with chicken and turkey.” Why yes, yes I do. I don’t care for beef. It’s not that we never have it. The boys will eat beef burgers and other things while I have my ground chicken or turkey. Most recipes on here are interchangeable with beef or chicken or even pork (I don’t care for pork either). Just like this one. You could totally do this with some type of beef or pork instead chicken.
There, now that we have covered my dislike for beef and why I rarely post recipes using them, let’s move on to Sesame Chicken!
Sesame chicken has always been my favorite in Asian cuisine. Though very yummy, I couldn’t even tell you the last time we ordered out for Chinese. When you’re trying to eat better, fried, greasy, sweet saucy food isn’t on the list of meals one regularly consumes.
In comes this wonderful dish made with fresh ingredients that I can actually pronounce and I actually know what is in it. Start with the light sauce that is big on flavors but not on the bad stuff.
This Sesame Chicken is just sweet enough, and you’ll fall in love with the batter that gives each piece of chicken a nice crunch. Best of all, you can make this recipe in under 30 minutes, and I bet you have most, if not all, of the ingredients already on hand.
Or as I call them, little bites of heaven! These things are the best little snacks. They curb my sweet craving and they are actually good me for! My boys love them and request them in their lunch boxes as their snack.
I use Shakeology for these. I have never made them with any other protein powder so I can’t tell you how they would taste if you tried. Vanilla, Chocolate and Cafe Latte flavored Shakeology all work well for these. The vanilla actually look like raw cookie dough. I wouldn’t recommend using the Strawberry or Greenberry flavors. I haven’t tried it but it doesn’t sound very appetizing.
You just dump all the ingredients in the bowl of your stand mixer and let it do the rest. Once it is completely combined, roll them into 1-inch balls and store them in the refrigerator.
I use raw honey whenever a recipe calls for honey. It’s a bit more expensive bit most processed honey today has been heated and filtered, robbing it of its nutritional value and resulting in a product no more valuable than a simple sweetener. Raw honey contains up to 80 different substances important to human nutrition. Besides glucose and fructose, honey contains: All of the B-complex, A, C, D, E, and K, minerals and trace elements: magnesium, sulfur, phosphorus, iron, calcium, chlorine, potassium, iodine, sodium, copper, and manganese. The live enzyme content of honey is one of the highest of all foods. Raw honey also contains hormones and antimicrobial and antibacterial factors.
The recipe only makes one batch of 13-14 balls but it can easily be doubled. Give them a try, they truly are little bites of heaven!