Everybody loves chili and though many may think of it more as a winter meal, I think adding some bright flavors like chicken and green chiles really lightens the flavor for summer time! This dish is filled with tons nutritious ingredients and will help you stay on track. Add a little lime juice and a dollop of sour cream when you serve and you’ve got yourself the perfect comforting summer dish.


Serving Size: 1 Cup | Servings: 14 | Calories per Serving: 120


🌢️ 4 Chicken Breasts (about 1 lb.)

🌢️ 3 Can Green Chiles

🌢️ 1 Can Tomato Puree

🌢️ 1 Can Tomato Paste

🌢️ 1 Can Fire Roasted Tomatoes

🌢️ 1 Can Black Beans

🌢️ 1 Cup Frozen Corn

🌢️ 1 Cup Diced Frozen Onions

🌢️ 2 Cups Chicken Broth (Homemade or Low Sodium Organic Free Range)

🌢️ 1 Cup Water

🌢️ Garlic Powder, Cayenne Powder, Chili Powder, Black Pepper, Red Pepper, and Dried Cilantro

*You can make this in a crockpot or in a large pot on the stove. I used a crockpot. If you want to use the stove, cook it on medium for a few hours and stir occasionally, so it doesn’t burn on the sides.


🌢️ Empty the tomato puree, paste, fire roasted tomatoes, green chilies and beans into the crockpot.

🌢️ Measure the corn and onions and place into pot.

🌢️ Slice the chicken breast into bite size pieces and put into the pot.

🌢️ Add broth and water and mix well.

🌢️ Add spices and herbs to your flavor liking and mix well.

🌢️ Cook on low for 4 hours. Mix occasionally, if you can.

🌢️ Eat up!



You don’t have to just slow cook meat in the crockpot. The crockpot is the perfect tool to use when you need something that takes little prep, but can be left to cook while you’re away from home. You can definitely cook up veggies in the crockpot and they’re perfect. They’re tender, full of flavor and its required you very little effort. This veggie & rice side dish is fill with flavors like lemon, basil, and squash. Its perfect to eat on its own or place some salmon or chicken on top to complete the meal. Enjoy! πŸ™‚


Serving Size: 1 Cup | Servings: 11 | Calories per Serving: 113


 πŸ‹ 1 Cup Brown Rice

πŸ‹ 2 Cups Spinach

πŸ‹ 6 Small Zucchini

πŸ‹ 1 Cup Frozen Chopped Onions

πŸ‹ 5 Cups Cubed Butternut Squash

πŸ‹ 1 Cup Lemon Juice

πŸ‹ Thyme

πŸ‹ 1/2 Cup Fresh Parsley

πŸ‹ 5 Fresh Basil Leaves


πŸ‹ Place the brown rice, spinach, onions, and lemon juice into the crockpot.

πŸ‹ Slice the zucchini, butternut squash, parsley and basil.

πŸ‹ Place the zucchini, squash, thyme, parsley and basil into the crockpot.

πŸ‹ Fill crockpot with water until it just covers the veggies.

πŸ‹ Cook on low for 5 hours.

πŸ‹Serve up and enjoy!


Who doesn’t love a good soup? I can eat soup all throughout the year. I really felt like having curry this week and this was the perfect combination of flavors to quench my cravings! Let me tell you, this makes your home smell delicious! Chicken breast meets a ton of yummy veggies with wonderfully warm flavors like curry, cayenne and cumin. Indulge and enjoy!


Serving Size: 1 Cup | Servings: 12 | Calories per Serving: 78


🌢️ 13 Ounces Chicken Breast

🌢️ 1 Large Head Cauliflower (22 Ounces)

🌢️ 2/3 Cup Frozen Onions

🌢️ 2/3 Cup Frozen Peas

🌢️ 2 Roma Tomatoes

🌢️ 1 Can Tomato Paste

🌢️ 1 Box Vegetable Stock

🌢️ 1 Cup Unsweetened Almond Milk

🌢️ Curry (I used Hot), Coriander, Cumin, Cardamom, Cayenne & Turmeric


🌢️ Chop the chicken into cubes.

🌢️ Chop the cauliflower and tomatoes.

🌢️ Place all the ingredients in the crockpot and mix well.

🌢️ Cook on low for 5 hours.

🌢️ Serve & devour.


When you are busy, but still trying to be healthy it can be hard – even daunting, especially to cook. The crockpot saves our lives in that way! I needed a super easy veggie that took barely any time and effort and this was the perfect concoction. This will take you no time at all, still tastes fresh and delicious, and its no guilt! Enjoy! 


Serving Size: 1 Cup: | Servings: 12 | Calories per Serving: 38


πŸ‹1 lb. Asparagus

πŸ‹7 Small Zucchini

πŸ‹1 Medium Head of Broccoli (18 Ounces)

πŸ‹1 & 1/3 Cups Frozen Onion

πŸ‹2 Cup Lemon Juice

πŸ‹4 Cups Water



πŸ‹Chop the asparagus in half, slice the zucchini and chop the broccoli.

πŸ‹Place into crockpot with lemon juice, water, and curry.

πŸ‹Cook on low for 5 hours.

πŸ‹Serve up and chow down!


There is nothing better than a delicious sauce. Whether that sauce is for pasta, for a salad, sandwich, or you want to dip your fries into! We love sauce. I love a good meat sauce to put over pasta or veggies. Usually, I use Italian sausage and red meat, but this week I wanted something with chicken. I decided on a tomato based sauce with some of the classic flavors of basil and parsley, but added some cream to lighten up the flavors. I think its absolutely delicious and I hope you do too!


Servings: 22 | Serving Size: 1/2 Cup | Calories per Serving: 57


πŸ… 12 Ounces of Skinless Boneless Chicken Breast

πŸ… 1 Can Tomato Puree (May be called Sauce or Crushed Tomatoes)

πŸ… 1 Can Diced Tomatoes

πŸ… 1 Can Tomato Paste

πŸ… 1 Medium Yellow Onion

πŸ… 2 Cups Spinach

πŸ… 6 Pieces Sundried Tomatoes

πŸ… 2 Cups Organic 2% Milk

πŸ… 2 Cups Water

πŸ… Basil, Black Pepper, Red Pepper, Garlic Powder, Fresh Parsley


πŸ… Place the chicken, tomato puree, diced tomatoes, tomato paste and spinach into the crockpot.

πŸ… Diced the yellow onion and the sundried tomatoes and place into the crockpot.

πŸ… Add the herbs and spices, both cups of water, and 1 cup of milk.

πŸ… Cook on low for 5 hours.

πŸ… Take the chicken out. Shred the chicken, then place back in the crockpot for an hour.

πŸ… Dunzo! Serve atop pasta and eat up and prepare to be obsessed.


​Indian food is easily in my top 3 favorite cuisines. I’m obsessed. The flavors just speak to me and this is the dish that I first tried and made me fall madly in love with Indian food. I love making Murgh Mahkani, but sometimes it can get VERY involved, so I wanted to do an easier take in the crockpot because crockpots are life savers when you’re busy (or laz)! πŸ™‚ I hope you enjoy this delicious easy take.


Servings: 8 | Serving Size: 1/2 Cup | Calories per Serving: 162


πŸ” 15 Ounces of Boneless Skinless Chicken Breast

πŸ” 1 Medium Yellow Onion

πŸ” 3/4 Cup Peas

πŸ” 2 Tablespoons Chopped Cashews

πŸ” 5 Garlic Cloves

πŸ” 2 Cans Tomato Paste

πŸ” 1 Cup Chicken Broth

πŸ” 1/2 Cup Lemon Juice

πŸ” 8 Ounces Milk

πŸ” 1 Tablespoon EVOO

πŸ” 1 Tablespoon Butter

πŸ” Ginger, Curry Powder, Turmeric, Cayenne Pepper Powder, Cumin, Garam Masala, Cinnamon, Black Pepper


πŸ” Chop the chicken into bite size pieces and place in the crockpot.

πŸ” Chop the onions and garlic, then place the onion, peas, garlic, and cashews into the crockpot.

πŸ” Empty the tomato paste, chicken broth, lemon juice, and 4 ounces of the milk into the crockpot and mix well.

πŸ” Add the ginger, curry powder, turmeric, cayenne, cumin, garam masala, cinnamon (just a little of it), and black pepper and mix.

πŸ” Place the butter in, turn the crockpot on low and cook for 5 hours.

πŸ” Mix it every hour, so the tomato doesn’t burn on the sides.

πŸ” When it is done, empty into your container you will store it in.

πŸ” Add the other 4 ounces of milk and mix well.

πŸ” Serve on top of basmati rice or cauliflower rice and chow down!