Crock Pot Kid-Friendly Turkey Chili


This one’s just for the kiddos (or picky family members)! A mild, kid-friendly chili is made with ground turkey, corn, bell pepper, tomatoes and spices. Top it with your favorite toppings, and serve it with some chips on the side. And a winner for those busy parents that are always on the go! 


  • 1 lb ground turkey
  • 1 teaspoon oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 garlic clove, minced
  • 1 1/2 cups frozen corn kernels
  • 10 oz can Rotel Mild Tomatoes
  • 8 oz small can plain tomato sauce
  • 1/4 cup low sodium chicken broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1 bay leaf
  • chili powder packet (could substitute for seasonings)
Optional Toppings:
  • diced avocado
  • reduced fat sour cream
  • reduced fat shredded cheese
  • baked tortilla chips
  • macaroni noodles


  1. Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker.
  2. Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes.
  3. Spoon over turkey into the slow cooker and stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended.
  4. Pour chicken broth into the crock pot and add the bay leaf.
  5. Cover and cook on HIGH 4 hours or LOW 6 hours.
  6. Serve with desired toppings.

Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

1 small spaghetti squash (approx. 3½ to 4 lbs.)
Nonstick cooking spray
4 cups all-natural marinara sauce
3 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
¼ cup finely chopped fresh basil (optional)

Preheat oven to 375° F.
Line large baking sheet with parchment paper. Set aside.
Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
Reduce oven temperature to 350º F.
Scrape spaghetti squash flesh into stringy noodles.
Lightly coat 4-quart baking dish with spray.
Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.
Evenly top with Parmesan cheese. 
Bake for 30 to 32 minutes, or until golden brown and bubbly.
Garnish with basil if desired.

Zucchini Tater Tots

3 medium zucchini, grated (about 5 c.)
2 large eggs, lightly beaten
1/2 c. shredded cheddar
1/2 c. grated Parmesan
1 tsp. dried oregano
1/4 tsp. garlic powder
Kosher salt
Freshly ground black pepper
Ketchup, for serving
  1. Preheat oven to 400° and grease a baking sheet with cooking spray. Place zucchini in a kitchen towel and squeeze all excess liquid out. 
  2. In a large bowl mix together zucchini, egg, cheddar, Parmesan, oregano, garlic powder, salt, and pepper. Spoon about 1 tablespoon of mixture and roll it into a tater-tot shape with your hands. Place on the baking sheet and bake for 15-20 minutes, or until golden. Serve with ketchup.

Banana Pancakes

These pancakes are super delicious and keeps me on track!! I like to make them on Saturday mornings for my family. They are sooo yummy, you've got to try them!! One banana makes 6 pancakes!!

2 eggs
1 banana
1/2 tsp. vanilla extract
1 dash cinnamon
Olive oil cooking spray

1/3 cup reduced-fat plain Greek yogurt
cinnamon to sprinkle
1 drop Stevia (optional)

Peanut Butter Bars

Mmmm.....these  peanut butter bars are aaaamazing!!! And acceptable on my meal plan.....WIN!!! No one should have to deprive themselves of eating the things they love. It's all about balance.

1 1/2 cups all natural peanut butter
1/2 cup raw honey
2 tsp pure vanilla extract
2 large eggs
1/2 tsp baking soda

1. Preheat oven to 350 degrees
2. Lightly coat 8x8 in baking pan with spray. Set aside.
3. Combine peanut butter, honey, vanilla, eggs and baking soda in a large bowl; mix well.
4. Evenly spread batter into pan. Smooth with a spatula.
5. Bake for 20-23 minutes. Squares may be a little soft when they come out, but will continue to cook.
6. Cool. Cut into squares. 

Banana Muffins

I made these gluten free muffins for my kids to eat for breakfast during the week. Super good and easy!!


2 eggs
2 bananas
1 tbsp butter, melted
3/4 tsp baking soda
1 1/2 cups almond flour 

1 dash Himalayan salt
1/2 Cup unsweetened apple sauce

1. Preheat oven to 350
2. Spray a muffin pan (or use liners)
3. Combine eggs, bananas, and butter
4. Combine almond flour, baking soda, and salt
5. Add flour mixture to egg mixture and mix
6. Add applesauce and mix
7. Divide evenly in muffin cups *optional: add dark chocolate chips
8. Bake 18-22 minutes

Donut Holes

Gluten Free Baked Donut Holes

Donut Ingredients:

  • 1 cup gluten-free all-purpose flour (Bob's Red Mill)
  • 3/4 cup light brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 tsp egg whites (or 1 tsp xantham gum)
  • 1 large egg
  • 3/4 cup almond milk
  • 2 TB extra-virgin coconut oil, melted

Glaze Ingredients:

  • 1/2 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 TB almond milk


  1. Preheat oven to 350 F.
  2. Lightly coat a mini muffin pan with coconut oil and set aside.
  3. Add flour, sugar, baking powder, cinnamon, and salt to a blender and mix.
  4. In a mixing bowl, whisk together egg whites, egg, almond milk, oil, and vanilla extract.
  5. Add the egg mixture to the dry ingredients and blend until smooth.
  6. Fill muffin tin with 1 TB batter per muffin cup. Bake for 8-12 minutes depending on your oven (mine cooked in 8 minutes). Insert a toothpick into the center of a muffin and if it comes out clean, they are done!
  7. Remove from oven and set aside to cool.
  8. Mix the glaze by whisking together the powdered sugar, almond milk, and vanilla extract in a small bowl.
  9. Dip each of the cooled donut holes into the glaze, set on a plate, and sprinkle on some sprinkles
  10. Enjoy!