Slow Cooker Chicken Parmesan


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?

I did!

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!

Yield: 6 Servings

Slow Cooker Chicken Parmesan

Chicken Parmesan made easy with the help of a slow cooker! Serve with a side salad.

10 minPrep Time:

8 hr, 30 Cook Time:

8 hr, 40 Total Time:

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  • 2 boneless skinless chicken breasts
  • 1 can BPA free crushed tomatoes (28 oz) or 28 oz jar sauce
  • 1/4 cup water
  • 2 Tbsp fresh basil
  • 1 tsp minced garlic
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 12 oz. uncooked whole grain pasta
  • 1 1/2 cups shredded mozzarella cheese
  • 1 Tbsp olive oil
  • 1/2 cup whole wheat panko breadcrumbs


  1. Place chicken, spices, garlic, crushed tomatoes and water in the slow cooker.
  2. Cook on high for 4 hours or low for 8.
  3. Shred chicken.
  4. Add pasta and mix in well so that the pasta is covered in the liquid.
  5. Cover and cook for another 25 minutes.
  6. Add the cheese on top and close the lid and let it melt (approx 10 minutes)
  7. While the cheese is melting, heat the olive oil over medium heat.
  8. Add the breadcrumbs and mix well into the oil.
  9. Cook for a few minutes until the breadcrumbs are crispy.
  10. Serve and top with the breadcrumbs and parmesan cheese.
Cuisine: Italian | Recipe Type: Main Dishes, Slow Cooker


Containers: 1P, 1R, 1B, 2Y


Zucchini & Sweet Potato Fritters with Poached Eggs


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!

Serving Size: 3 Fritters, 1 Egg

Zucchini & Sweet Potato Fritters with Poached Eggs

A sweet and savory fritter topped with poached eggs. A great choice for breakfast or dinner!

15 minPrep Time:

15 minCook Time:

30 minTotal Time:

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  • 1 zucchini, grated
  • 1 sweet potato (about 8 oz), peeled and grated
  • 3 tbsp whole wheat flour
  • 1/2 finely chopped onion
  • 1 garlic clove, minced
  • 3 large egg whites
  • 4 large eggs
  • 3 tbsp coconut oil, divided
  • 1 tbsp white vinegar


  1. Preheat oven to 300*F. Line a baking sheet with parchment. Set aside.
  2. Wrapped zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, mix zucchini, sweet potato and flour till well coated.
  4. Add onion, garlic, 3 egg whites and salt and pepper to taste and combine.
  5. In a large non stick skillet, heat 1 tbsp of oil on medium high.
  6. Drop zucchini mixture by 1/4 cup into the skillet and gently press down.
  7. Cook without turning till browned, about 4-5 minutes. Turn once and cook on the other side till browned.
  8. Arrange cooked fritters on the baking sheet and put in the oven to keep warm.
  9. Repeat with remaining oil and zucchini mixture until gone.
  10. Bring a large shallow sauce pan of water to a very gentle boil and add vinegar.
  11. Crack 1 egg into a small bowl.
  12. Using a spoon, swirl water and gently slip in the egg. Repeat with remaining eggs making sure to keep the water at a gentle boil.
  13. Cook till whites of the eggs are set, about 4 minutes.
  14. Using a slotted spoon, remove eggs from the water and place on a paper towel.
  15. Divide fritters and top with eggs.
  16. Pepper and salt to taste.
Recipe Type: Breakfast


Calories: 220 Carbs: 15g Total Fat: 14g Protein: 11g Sugars: 4g Fiber:2g

Containers: 1G 1R 1Y 2T



Sesame Chicken with Broccoli


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.

Go check. I’ll wait!


The sweet sauce.


Light crunchy batter


Fresh cut broccoli


Yield: 4 Servings

Sesame Chicken with Broccoli

Homemade Sesame Chicken that is sweet with a delicate crunch that won't add inches to your middle and made in under 30 minutes!

15 minPrep Time:

15 minCook Time:

30 minTotal Time:

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    For the Sauce
  • 1/2 cup honey
  • 4 Tablespoons sesame seeds
  • 4 Tablespoons gluten-free Tamari or Liquid Aminos
  • 2 garlic cloves, minced
  • For the Batter
  • 2 egg white
  • 4 Tablespoons cornstarch
  • 3 chicken breasts, cut into 2" pieces
  • salt & pepper
  • 2 Tablespoon vegetable oil
  • 2 green onions, chopped
  • 4 cups broccoli florets


  1. Combine honey, sesame seeds, Tamari or liquid aminos and garlic together in a small bowl then set aside.
  2. In a separate larger bowl, whisk together egg white and cornstarch until smooth.
  3. Season chicken pieces with salt and pepper then add to egg white mixture and toss to evenly coat.
  4. In a small saucepan, steam broccoli until crisp tender then set aside.
  5. Heat oil in a large skillet over medium-high heat, then carefully add chicken.
  6. Cook for 3-4 minutes a side, or until cooked through.
  7. Turn off heat and remove skillet from burner.
  8. Add prepared sauce and green onions then toss to combine.
  9. Stir in broccoli, then scoop mixture into bowls over cooked rice.
Cuisine: Asian | Recipe Type: Main Dishes


Containers without Rice: 1G, 1R, 1Y, 1O


Chocolate Cookie Dough Bites


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!


Serving Size: 1 Ball

Chocolate Cookie Dough Bites

Sweet energy bites that won't ruin your waist line!

15 minPrep Time:

15 minTotal Time:

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  • 1/2 cup organic almond or peanut butter
  • 1/4 cup raw honey
  • 2 1/2 scoops Shakeology (Chocolate, Vanilla or Cafe Latte work well)
  • 1/2 cup finely chopped almonds
  • 2 TBSP of mini dark chocolate chips


  1. Place all ingredients in a bowl or bowl of a stand mixer and combine.
  2. Roll mixture into 1-inch balls.
  3. Store in an air tight container for up to a week
  4. (I like to keep mine in the refrigerator)
Recipe Type: Sweet Treats


Containers= 1 Yellow, 1 tsp