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

FroYo Bites

Gahh....this is such a tasty cold treat without all the calories! Try this healthier frozen yogurt treat for a refreshing and cooling dessert. You'll also love the crunch!! Kid test, mommy approved.

  • 1/4 cup crushed almonds or almond meal
  • 2 tablespoons coconut sugar, (more for a sweeter FroYo Bite)
  • 2 tablespoons coconut oil, melted
  • 3/4 cup plain Greek yogurt, low-fat
  • 2 tablespoons honey
  • 1 1/2 cups fresh chopped strawberries and/or raspberries
  • 6-cup muffin tin and liners
  • ***If you don't have coconut sugar, you can give brown sugar a try! 
  1. Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.
  2. In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
  3. In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
  4. Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!

Sesame Chicken


4 chicken breasts, cut into large pieces
1-1/2 Tbsp ginger & garlic minced
1/4 cup tamari, Braggs aminos OR coconut aminos
1 lime (peel removed)
1/2 cup honey
1/4 cup toasted sesame seeds
1/4 cup green onions, chopped
1/4 cup cilantro, chopped (optional)

Place chicken in a 5 quart crockpot.
In a blender, combine ginger-garlic mix, tamari and peeled lime. Puree.

Drizzle sauce over the chicken.

Cover and cook chicken for 3-5 hours on high or 4-6 hours on low.

When the chicken is cooked through and tender, remove the lid from the crock pot, drain the juices,
and drizzle with honey.

Sprinkle with sesame seeds. Stir to coat.

Stuffed Bell Peppers

Chicken Bell Stuffed Peppers
 OMG....these Chicken Stuffed Bell Peppers we absolutely AMAZING!!!! Each time my family took at bite, we all kept saying "MMMMM". One of the most delicious clean eating recipes EVER!!!

4 Bell Peppers (sliced in half, seeds removed)
2 tsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 lb chicken breast cut into 3/4 pieces (or ground chicken/turkey)
1 tsp chili powder
1 tsp ground cumin
dash of sea salt and pepper
1 cup tomato sauce (homemade or jar) *I make homemade "sauce"
2 cups cooked quinoa
1 cup black beans rinsed
1 cup frozen corn
5 tbsp fresh cilantro
1 tbsp lime juice
1 cup shredded Monterey Jack cheese
Hot Pepper Sauce (optional, but DELICIOUS!!!)

 1. Preheat oven to 400 degrees
2. Place bell peppers in a large baking dish, set aside
3. Heat olive oil in large skillet
4. Add onion and cook until tender
5. Add garlic and stir
6. Add chicken, chili powder, cumin, salt, pepper, and cook for 5 minutes or until chicken is no longer pink
7. Add tomato sauce, quinoa, beans, corn, cilantro and lime juice. Reduce heat to medium heat and cook for 3-5 minutes or until heated through.
8. Scoop chicken mixture to each pepper half. Top with additional sauce (optional)
9. Cover with foil.
10. Bake for 35 minutes.
11. Remove foil and top with cheese. Cook for 3 more minutes without foil.
12. Serve warm and sprinkle with Hot Sauce

~Misty xoxo


zucchini enchiladas

 zucchini enchiladas
My best friend just made this recipe tonight and RAVED about how amazing it was!! I mean look at this dish.....YUM!!! I just had to make it!! It's sooo delicious, you won't even miss the tortillas! What a great way to sneak in the veggies and give the family a yummy meal!!
1 tbsp. extra-virgin olive oil
1 large onion, chopped
sea salt
2 cloves garlic, minced
2 tsp. ground cumin
2 tsp. chili powder
3 c. Shredded chicken
1 1/3 c. red enchilada sauce, divided
4 large zucchini, halved lengthwise
1 c. Shredded Monterey Jack
1 c. shredded Cheddar
Greek yogurt or sour cream, for drizzling
Fresh cilantro, for garnish


Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until soft, 5 minutes, then add garlic, cumin and chili powder and stir until combined. 
Add shredded chicken and 1 cup enchilada sauce and stir until it gets saucy.
Use a zucchini peeler OR a cutting board . Make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
Spoon remaining 1/3 cup enchilada sauce over zucchini enchiladas and sprinkle with both cheeses.
Bake until melted.....20 minutes.
Garnish with sour cream and cilantro and serve.

Egg Roll In A Bowl

This Egg Roll in a Bowl is a recipe I got on the internet. It has all of the great flavor of Egg Rolls, but it's an Easy One Pan Meal without the grain wrapper - low carb, HIGH flavor and my whole family LOVES it! You can use ground pork or chicken as an alternative. I usually go with ground Turkey

1 pound ground turkey

1 package of coleslaw mix
½ medium onion, thinly sliced
½ cup bean sprouts
1 tablespoon sesame oil
¼ cup soy sauce or liquid aminos
1 clove garlic, minced
1 teaspoon ground ginger
2 tablespoons chicken broth
Salt and pepper to taste
2 stalks of green onion

Brown ground turkey in a large pan or wok over medium heat.
Add sesame oil and onion to pan with browned ground turkey. Mix together and continue cooking over medium heat.
Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage and bean sprouts to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently.
Garnish with salt, pepper, and green onion.