Healthy Recipes!


Salsas/Seasoning Mixes and Salads


Michelle Gonzales Handwritten Recipes- Muffins, Egg cups, and Chicken Chili

4 recipe Links from Stacie Davis (tacos, dessert)

3 Recipe links from Michelle Gonzales (Burgers, Salmon, Muffins)




  • 1lb lean ground beef sirloin or turkey
  • 24-28 oz jar/can Spaghetti Sauce
  • 12 ounces cottage cheese (we like 2%)
  • 1 egg
  • 1/2 tsp fresh ground pepper
  • 1/2 cup dried parmesan/romano mix
  • 12 ounces lasagna noodles, uncooked
  • 1.5 cups shredded mozzarella cheese, separated
  1. Brown ground beef (season with salt and pepper)
  2. Add Spaghetti sauce and simmer while mixing the cheeses.
  3. Mix cottage cheese, dry cheese, and 3/4 c mozzarella Cheese, egg and 1/2 tsp ground black pepper.
  4. Spoon a layer of meat sauce onto the bottom of the slow cooker.
  5. Add a double layer of uncooked lasagna noodles (break to fit) and top with 1/2 of the cheese mixture.
  6. Repeat with sauce, remaining noodles, remaining cheese mix until all are used up.
  7. Cover and cook on LOW for 4 to 5 hours. (do not use HIGH)
  8. Add a top layer of the remaining 3/4 cup mozzarella 5 minutes before meal time, cover until its time to eat.


1 (14-15 ounce) can black beans
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can white beans, rinsed and drained
  • 1 (16 ounce) can baked beans
  • 1 (14.5 ounce) can chopped tomatoes in puree
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 small onion, chopped OR 2 TBSP dried onion
  • 1 cup Chicken Broth
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder, or to taste
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • Add all ingredients to list
  1. In a slow cooker, combine black beans, chicken broth, kidney beans, white beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least 4 hours on LOW

Pulled Pork for Mexican Salads or Tacos

2 cups fresh salsa 2 lbs pork loin/butt/shoulder 1 cup chicken broth 1 tsp Himalayan salt 2 tbsp cocoa powder 1.5 tbsp chili powder 1/3 c brown sugar
Throw it all in a crock pot, turn the meat over a few times to mix it all together, and cook for 4-5 hrs on high, or 7 hrs on low.

Pulled Pork with Minute Brown Rice

1 pork tenderloin/ or boneless roast- 2 lbs 1/2 onion sliced thin 1/2 bell pepper sliced thin (I used a red) 1/4 cup apple cider vinegar 1 20 oz can pineapple chunks in 100% juice 2 T worchestershire sauce 2 tsp ground ginger 2-3 T sugar free ketchup 1/2 tsp himalayan salt 1/4 c brown sugar
1. Place sliced onion and bell pepper in the bottom of a medium sized crock pot. 2. Place pork on onions and peppers 3. In a separate dish, add remaining ingredients and stir until combined. 4. Pour sauce on pork and cook on high for 3-4 hours or on low for 7-8 hours. Shred with one hour left of cooking and allow to soak in juices.
  • 3-4 cups chopped or shredded chicken (I buy a deli cooked chicken and shred it)
  • 1 (24-28 ounce) can red enchilada sauce (no sugar added) I use Old El Paso
  • 1 (4 ounce) can green chile peppers
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese, reduced fat
  • 1 (8 oz.) container sour cream, fat free
  • 6 medium whole wheat tortillas, OR 10 corn tortillas (corn tortillas will fall apart, but we like them that way. 🙂
In a medium mixing bowl add chicken, garlic powder, cumin, chili powder, black pepper, and salt to taste. Add to seasoned chicken: green chile peppers, 1/2 cup of enchilada sauce, 1/2 cup sour cream, and 1 cup cheese. Mix well. Place 1/2 cup chicken mixture in the center of each tortilla. Leave about 2″ in the bottom without filling and fold up. Continue until all tortillas are filled.
Lightly spray the bottom and the sides of the slow cooker with nonstick cooking spray. Lay enchiladas seam side down in the slow cooker, add a little of the sauce above each layer as you stack them. Combine the remaining enchilada sauce and 1/2 cup sour cream. Pour over the enchiladas. Cover and cook on low 3 to 4 hours, or until hot and bubbly. Carefully remove them, one at a time, with a large spatula. Pour liquid from slow cooker over enchiladas and sprinkle with remaining cheese. Garnish with diced tomatoes, lime wedges, and shredded lettuce.

Hawaiian Chicken

  • 4 chicken breasts, boneless, skinless (about 1.5 pounds), cut into 1-inch cubes OR just leave it, and shred it later
  • 1 (20 ounce) can pineapple chunks, in natural juice
  • 2 tablespoons soy sauce, optional tamari
  • 1 (8 ounce) can sliced water chestnuts, drain
  • 1 clove garlic, minced
  • 1 teaspoon freshly ground ginger (or 3 dashes dried, ground)
  • 1 red bell pepper, cored, sliced into 1″ strips
  • 1/3 cup honey
  • 1 tablespoon cornstarch
Pour juice from canned pineapple chunks into a small mixing bowl. Add to juice, soy sauce, garlic, ginger and honey, whisk to combine. Add cornstarch and stir until combined.Place chicken in slow-cooker, pour pineapple mixture over chicken, cover and cook on low 4-6 hours or until chicken is cooked through.
Add bell pepper, water chestnuts, and pineapple chunks the last 30 minutes of cooking time. Serve chicken over a bed of quinoa or brown rice.
NOTE: Other add-in suggestions: sliced zucchini, snow peas, diced carrots or diced almonds. Add any of these the last 30 minutes of cooking time.

Breakfast Casserole (who doesn’t like breakfast for dinner?)

  • 10 eggs
  • ¾ cup milk
  • 2 tsp ground mustard
  • ½ tsp garlic salt
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 30 oz bag frozen hash browns
  • optional: 4 strips cooked bacon, chopped (find precooked bacon in the lunch meat section)
  • ½ onion, roughly chopped (or 1 tbsp dried)
  • 2 bell peppers, roughly chopped
  • 1 small head of broccoli, roughly chopped
  • 6 oz cheddar cheese
  1. In a medium-sized bowl, whisk together the eggs, milk, dry mustard, garlic salt, and salt and pepper. Set aside.
  2. Lightly grease the bottom of your crockpot. Place half the hash browns on the bottom. Layer with half the bacon, chopped onion, bell peppers, broccoli, and cheese. Add on the last half of the hash browns, then top with the rest of the veggies, bacon, and cheese. Pour all of the egg mixture on top.
  3. Cover and cook for 4 hours on low. Serve hot with whole grain muffins or whole wheat pancakes!
*The texture of this will be more spongey. If you prefer more texture to your bake, try using frozen diced potatoes instead.

Chicken Noodle Soup (the best kind!)

  1. 6boneless, skinless chicken thighs (about 2 pounds)
  2. 1 lb mini carrots (found near the salad section in the produce)
  3. 4 stalks celery, cut into 1/2-inch pieces
  4. 1 medium onion, halved
  5. 2 garlic cloves, smashed
  6. 2 bay leaves
  7. kosher salt and black pepper
  8. 1/2 cup small pasta (such as stellette or alphabet or elbow)
  9. 1/4cup chopped fresh flat-leaf parsley or 2 tbsp dried
  1. In a 5- to 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Cook, covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 ½ hours).
  3. Twenty minutes before serving, transfer the chicken to a bowl. Remove and discard the onion and bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta to the slow cooker, cover, and cook until tender, 15 minutes or so.
  4. Meanwhile, shred the chicken. When the pasta is cooked, stir the chicken into the soup along with the parsley. Serve!