What’s red and green and easier to make than a roll of pre-made sugar cookie dough? My festive Slow Cooker Chicken Parmesan of course! This is one of my favorite recipes since it not only tastes great, but it takes less than 5 minutes to prep and make. You can toss it together and run out to finish your last minute shopping while it cooks. And if you make enough, you can have easy leftovers for tomorrow too!
This time of year between trying to juggle end of the year work projects and deadlines, last minute shopping, wrapping (which I loathe!), and Joey’s birthday (I can’t believe he’s turning 2 already!!), it’s just too crazy to even think about what to make for dinner. I really didn’t want to resort to take out since I’d like to eat as healthy as possible before all of the large holiday meals. And that’s where this recipe came in. I love me some chicken parm (who doesn’t?), but it can be very time consuming. When trying to multitask while watching a toddler who loves to climb and jump off furniture, I need to make my recipes as simple as possible. So I thought, why not throw all of the chicken parm ingredients in the slow cooker and see what happens. Luckily, the result was delicious!
- 1 lbs skinless chicken breast
- 1 Tbs olive oil
- 2 cups tomato sauce
- 1/4 cup seasoned bread crumbs
- 1 Tbs minced garlic
- 1/4 cup Parmesan cheese
Coat the bottom of a slow cooker with olive oil and place the chicken breasts on top. Sprinkle on breadcrumbs and garlic. Pour the tomato sauce on top and then add the Parmesan cheese. Cook on high for 4 hours. During the last 15 minutes of cooking, top with fresh mozzarella and allow to melt. Serve warm with a side of steamed veggies (I chose steamed broccoli for a red/green festive combo) and enjoy!
I can’t wait to hear what you think!
Tis the season for cookies, right? I am surrounded my holiday cookies everywhere I turn. In fact, my husband came home with chocolate chip cookies the size of my head last night from his office (which of course I started eating). So with all of these cookies around, it’s easy to start eating way too much sugar and of course, too many calories (hello holiday weight gain right?). Now, don’t get me wrong, there’s nothing wrong with having a few holiday sweets here and there. It’s the excess that becomes a problem. And eating an excessive amount of cookies sure seems easy right now. So, I decided to set out to create a few healthier holiday cookies that I could indulge in guilt-free knowing that they were actually health(ier) for me.
Before I share my latest cookie recipe with you, I have a confession to make. I really set out to attempt to come up with a healthier sugar cookie. That failed pretty miserably. This recipe does not come out like a cookie dough that can be rolled out and formed into shapes, but it does have a sugar-cookie-like-taste. My very sweet dietitian friend Katie (from Mom to Mom Nutrition) is trying to convince me that there is such a thing as a puffed sugar cookie, but I don’t think these really fit the bill 😉 But just because these didn’t come out like I intended, doesn’t mean they don’t taste really good. Hey- a cookie is a cookie, right? And these are some tasty cookies- even if they are not sugar cookies. So I have decided to call the ‘holiday cookies’- still festive, still tasty. And be on the lookout for a healthy sugar cookie recipe when I eventually figure it out!
Chocolate Drizzled Holiday Cookies
- 1 ½ cup oat flour
- 1 large ripe banana, mashed
- ¼ cup granulated sugar
- 1 egg
- 2 Tbs coconut oil, melted
- 1 pinch salt
- ¾ tsp cornstarch
- ¼ tsp baking powder
- 1 ½ tsp vanilla
- ¼ cup dark chocolate chips
Preheat oven to 350 F and line a baking sheet with parchment paper. Mix together dry ingredients (except chocolate chips) in a large bowl. In a small bowl, whisk egg and add in coconut oil. Mix together and add mashed banana, vanilla, and sugar. Blend well. Slowly add liquid mixture into the dry mix, stirring consistently to create batter. Drop batter, one tablespoon at a time, onto parchment paper to create cookies. Bake for 10-12 minutes, until edges are slightly brown. Remove from oven and allow to cool.
While cookies cool, place chocolate chips in a small plastic bag. Heat in microwave, 30 seconds at a time, until the chips melt. Squeeze the liquid chocolate into one corner of the plastic bag. Create a small puncture with a pin or scissor and drizzle chocolate over the cookies. Place cookies in the refrigerator for 30 minutes to allow chocolate to harden. Serve chilled or at room temperature. Store in an airtight container in the refrigerator. Makes 24 servings.
Nutrition Facts (per serving)
Calories 48 Carbs 8gm Fiber 1 gm Protein 1gm Fat 2gm
Did you know what today is? It’s #NationalChocolateCoveredAnythingDay! I didn’t even know this holiday existed, but it’s already one of my favorites! Who wouldn’t want an opportunity to cover anything and everything in chocolate? I know I do!
So, to celebrate today’s holiday, I wanted to share one of my favorite dessert recipes with you from my book ‘Belly Fat Diet For Dummies.” This recipe is super easy to make and a great way to get your family to eat more fruit. You can substitute any fruit you would like and the recipe still works great. Plus, as an added bonus, the dark chocolate provides an extra boost of heart healthy flavonoids. Give it a try and let me know what you think!
- 2 pounds fresh strawberries
- 3/4 cup 70% dark chocolate chips
- Rinse and dry the strawberries,keeping the leaves and stems intact. Cover a plate with wax paper and arrange the strawberries on top.
2 In a small saucepan, melt the chocolate chips over low heat until they become liquid, about 3-5 minutes.
3 Carefully pour the liquid chocolate into a small, plastic pastry bag or a resealable plastic bag. If using a resealable bag, make a very small cut at the corner of the bag’s tip with scissors (or use a skewer to poke a small hole).
4 Gently squeeze the bag to lightly drizzle the dark chocolate over the strawberries.
5. Evenly distribute the chocolate over the strawberries, and then allow to cool and harden in the refrigerator for about 15 minutes.
NUTRITION FACTS (makes 7 servings)
Calories 115 Fat 5gm Carbs 20gm Fiber 4gm Protein 1gm
Note: Be sure to use dark chocolate, which is filled with health-boosting flavonoids that help to decrease inflammation and boost heart health.
Me & my little chef whipping up a batch of our favorite breakfast cookies!
The holidays are one of my favorite times of year, but I have to admit, I could live without seeing yet another Christmas cookie. Don’t get me wrong – I love them! But that’s the problem. Everywhere I turn, there’s a sugar cookie, a frosted cookie, a chocolate chip cookie …. you get the picture. And all of those cookies can be hard to resist. And my little man has been becoming quite the cookie monster as well. So what’s a mom to do? Improvise! There’s no need to say ‘no’ to all cookies, instead just make healthy ones that taste just as good J So that’s what I set out to do. After a little trial and error, I was able to create these super easy high protein banana chocolate chip cookies that contain absolutely no added sugar! Since these cookies are packed full of whole grains, fruit, and protein, they can even be eaten as a healthy addition to breakfast or any meal where you need a bit of a sweet fix.
High Protein Banana Chocolate Chip Breakfast Cookie Recipe
- 1 large banana, mashed
- ¾ cup low fat Greek yogurt, vanilla
- 1 egg
- 1 cup oat flour
- ¼ tsp vanilla
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup dark chocolate chips
Preheat oven to 400 F and line a cookie sheet with parchment paper. In a large bowl, mash large banana and add in Greek yogurt; mix well. Whisk egg and add to liquid ingredients. Fold in dry ingredients (everything but the chocolate chips) and mix well. Add in chocolate chips and mix until evening distributed.
Scoop dough by the tablespoon onto lined cookie sheets.
Bake for 15-18 minutes until edges are light brown. Serve warm or cooled and store leftovers in refrigerator.
Makes 18 servings
Nutrition Facts (per serving)
64 calories 9gm carbs 3gm protein 1.5gm fat