Pineapple Salsa Chicken (crock pot)

Recipe submitted by Birgitta Perrins
(original recipe from Mel's Kitchen Cafe)

6 fresh or frozen chicken breasts
20 oz crushed pineapple
15 oz black beans, drained and rinsed
15 oz white beans, drained and rinsed
2 cups salsa

Place chicken in crockpot. Add the rest of the ingredients on top. Cook on low for 6-8 hours.
Remove chicken, shred and mix back into sauce.
Serve with corn tortillas, sour cream, tomatoes, lettuce, cheese.

Stuffed Eggplant Boats

Recipe submitted by Sharee Jeffs

2 medium eggplants, stems trimmed and halved lengthwise
1/2 lb. sweet Italian chicken sausage
1/2 small onion, finely diced
2 cloves garlic, crushed
1 1/3 c. crushed tomatoes
5 basil leaves
salt and pepper to taste
1/2 c. mozzarella cheese

Preheat oven to 400. Bring a large pot of water to boil. hollow out the flesh of the eggplant to create a boat, leaving 1/2 inch skin around to to create a shell. Drop the eggplant into the boiling water and cook minutes. Drain on a paper towel.

Brown the sausage, add onion and garlic and cook on medium low heat for 2-3 minutes, until onions are translucent. Add 1 c. chopped eggplant and cook 2-3 minutes . Add 1 c. crushed tomatoes, season with salt and pepper and cook 2-3 minutes. Remove from heat and stir in basil. Pour 1/3 c. crushed tomatoes on the bottom of a 9x13 baking dish and place eggplant boats on top. Season with salt and divide the sausage and sauce evenly among the eggplant boats. Top each with 2 T. mozzarella cheese. Cover with foil and bake 30 minutes until cheese is melted and eggplant is cooked through.

Baked Parmesan Zucchini

Recipe submitted by Sharee Jeffs

1/2 t. dried basil
1/4 t. garlic powder
1/2 t. dried oregano
2 T. parsley
1/2. dried Thyme
2 zucchini
salt and pepper to taste
2 T. olive oil
1/2 c. parmesean cheese.

Slice the zucchini into strips (like carrot sticks, only bigger). Lightly oil baking sheet. Place zucchini on pan and sprinkle all seasonings. Bake at 350 for 10 minutes.

Roasted Broccoli

Recipe submitted by Sharee Jeffs

24 oz. broccoli florets
3 T. olive oil
4 cloves garlic, minced
kosher salt and pepper to taste
1/4 c. grated Parmesan cheese
lemon juice

Preheat oven to 425. Lightly oil a baking sheet. Place broccoli in a single layer. Add olive oil and garlic. Season with salt and pepper. Toss to combine. Place in the over and bake for 10-12 minutes or until tender.

Serve immediately, sprinkled with lemon juice and Parmesan cheese.

Almost Apple Pie

I love this recipe taken from a high school friend and her blog Fit Mama WannaBe



Directions:

1 Tart Apple, peeled and sliced
Put in microwavable bowl with about 1 TBS water and microwave on high for about 3-4 minutes or until nice and tender. Drain any excess water and set aside.
In a seperate bowl melt 1 TBS coconut oil
Add ripe mashed banana. (If you have a small apple 1/2 banana will be enough) The riper the banana the better and sweeter....an easier to mash ;)
Mash banana and coconut oil together.
Add Vanilla extract or Vanilla Powder (my favorite!)
Add cinnamon to your little hearts desire, mix all together and pour banana mixture over your apple.
Add chopped pecans(I use sliced almonds) if desired and Enjoy!!
Really Yummy!

Broccoli and sliced jalepenos

This is a staple at my house I eat it nearly every day! I usually eat it as a side dish but you could easily make it into a meal. I add a little olive oil to a pan. When heated I add my broccoli florets and a few of the sliced jalepenos for nachos (depending on how hot you want it to be). I saute them for about 7-10 minutes stirring often so you don't burn the broccoli. It starts to crisp the broccoli slightly and the jalenpenos add such a great flavor. I have added cooked meat as well such as chicken or carne asada.

PB and Fruit Protein Balls

Recipe taken from Skinnymom

Ingredients

1 cup dried fruit (I used dates - seeds removed and pulsed in food processor)
½ cup natural peanut butter
1 cup large flake oats (not instant)
¼ cup ground flax
2 scoops vanilla protein powder
1 tsp pure vanilla extract
3 Tbsp unsweetened vanilla almond milk

Instructions

Place all ingredients in a large bowl.
Mix until combined. I like to use my hands and knead the mixture into a big ball. If mixture is a little dry, slowly add a little more almond milk, about 1 tsp at a time. You do not want the mixture too wet.
With clean hands, pull apart about 1 Tbsp full and start forming 1-inch balls.
Place balls on a baking sheet lined with parchment paper.
Place and store prepared balls in the fridge or transfer to a freezer safe container.