Slow Cooker Cilantro Lime Chicken Tacos

I’ve been so busy lately. We recently just moved to a new house and I’ve barely had time to catch my breath. Now I’m spending my days unpacking and keeping my kids entertained now that they are out of school. S slow cooker meal is the most convenient for me right now. All I have to do add all the ingredients and let it cook for a few hours and wallah! A home cooked meal.


2 pounds skinless boneless chicken breast

1 packet taco seasoning mix

1 (16 oz) jar salsa

1/3 cup cilantro

juice 2 limes



Place chicken breast in the bottom of the slow cooker.IMG_4592. Sprinkle taco seasoning mix over top of the chickenIMG_4593. Then cover with salsaIMG_4594, lime juice, and cilantro.

Place lid on top and cook for 4 hours on high or 6-7 hours on low. Shred chicken in the slow cooker with two forks.

Serve with taco shells or tortilla.IMG_4624 You can also use lettuce wraps to make it low carb. Add your favorite toppings. Enjoy!


Pasta With Tomato Cream Sauce

This is sooooo good. I normally make it when I want something fast but also homemade. It’s super quick but I do have to warn you it’s very high in calories. 


2 Tablespoons Olive Oil

2 Tablespoons Butter

1 whole Medium Onion, Finely Diced

4 cloves Garlic, Minced

2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce

 Salt And Pepper, to taste

 Dash Of Sugar (more To Taste)

1 cup Heavy Cream

 Grated Parmesan Or Romano Cheese, To Taste

1-1/2 pound Fettuccine

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta. Add pasta water if needed.

Vanilla Pound Cake

Servings: 2 cakes


3 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

2 1/2 cups sugar

1 cup butter softened

1 teaspoon vanilla

5 large eggs

1 cup milk

Heat oven to 350°F. Grease and lightly flour two 9×5-inch loaf pans.

In medium bowl, sift together flour, baking powder and salt; set aside.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter until light and fluffy. Add vanilla and eggs, beating on high speed 5 minutes.

Add flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pans.

Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.

Taco Pizza

Super easy to make and it’s kid friendly. Your kids will have fun making this recipe! You can also chang the toppings to whatever you prefer.

2 tubes (8 oz each) refrigerated crescent rolls

1 package (8 oz) cream cheese, softened

1 cup (8 oz) sour cream

1 pound ground beef or ground turkey

1 envelope taco seasoning mix or 2 Tbsp homemade taco seasoning

1 medium tomato, chopped

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1 cup shredded lettuce

Preheat the oven to 375° and pull out a large cookie sheet.

Unroll the crescent roll dough and lay out in the ungreased cookie sheet. Pinch the perforations together to seal. Don’t worry about it being perfect; you just don’t want any big gaps.

Bake at 375 for 8-10 minutes or until light golden brown and cool.

Beat together the softened cream cheese and sour cream until it’s easy to spread.
Spread over the cooled crust.
Chill in the refrigerator for 10-20 minutes, while you’re working on the next step.

Brown the ground beef in a skillet and drain any grease. Stir in the taco seasoning and water (according to the package directions on the taco seasoning packet.)

Simmer for 5 minutes, stirring occasionally.
Pull the cream cheese/crescent roll crust out of the refrigerator and sprinkle evenly with the ground beef.
Next, sprinkle with the lettuce and tomatoes…

… and finally add the cheese.

Cut into slices.

You can eat it with your hands. Because it is Taco Pizza after all!

Chicken Enchiladas


For the chicken:

1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast

1 cup diced onion

2 large clove garlic, minced

1/4 cup cilantro

kosher salt

1 tsp cumin

1/2 tsp dried oregano

1 tsp chipotle chili powder

1/3 cup chicken broth

1/2 cup tomato sauce

1 can enchiladas sauce
For the enchilada:

8 (7-inch) low-carb whole wheat flour tortillas (la tortilla factory )
1 cup shredded low fat Mexican cheese

non-stick cooking spray

2 tbsp chopped scallions or cilantro for topping

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Pore enchilada sauce on top.

Place on baking dish seam side down, top with sauce.

Then top with cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. 

Lentil Soup

Gosh I love lentil soup!!! Like I can eat it at least twice a week. So this is one of the recipes i put together when I was low on groceries. I also recommend chopping the veggies before hand if you have the time. 


3 tablespoons olive oil

1 large red onion, diced

4 stalks celery, diced

1 large carrot or two medium size carrots, diced

5 cloves garlic, minced

2 (14oz) cans of diced Tomatoes

1 cup brown lentils, 

1 tablespoon of any herb seasoning of your choice

salt & pepper to taste 

6 cups vegetable broth

2-3 sprigs thyme, to be removed at the end

1 cup kale, or spinach your choice 

Juice of two limes, about 2 tablespoons, squeezed over


In a large, deep pot over medium high heat, add half the olive oil (1.5 tablespoons) to heat.

Add the onions, celery, carrot and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.

Add in the tomatoes, brown lentils, herb seasoning and salt and pepper. Stir together.

Pour in the vegetable broth, and add the thyme and stir again.

Bring to a boil, and then to a simmer for 30 minutes, until lentils are fully cooked.

Add in kale and lime juice and stir to combine.

Remove the thyme. Scoop out two cups of soup (with liquid) and pour into your blender. If you have a glass blender, ensure it cools down a bit first!

Press the soup setting or blend until fully blended out. Pour back into soup pot and mix the soup together one more time to combine everything.

Serve the soup and top with your favourite toppings and enjoy!​

Slow Cooker Italian Turkey Zucchini Meatballs

Adding zucchini to meatballs is one of the best ways to have the juiciest meatballs. You can cook these meatballs directly in the slow cooker.



1 medium zucchini 

1 1/4 lbs 93% Lean Ground Turkey

1/4 cup seasoned whole wheat bread crumbs

1/4 cup grated pecorino Romano cheese

1/4 chopped fresh parsley

1 large egg, beaten

1 large garlic clove, crushed

1 tsp kosher salt 

ground pepper


1 tsp olive oil

4 garlic cloves, chopped 

1 (28 oz) can crushed tomatoes 

2 tbsp grated pecorino Romano cheese

1 bay leaf

Black pepper

For the meatballs: using papel towels, squeeze all the excess water from the zucchini. Put the Zucchini in a large bowl and add the turkey, bread crumbs, Romano, parsley, garlic, egg, salt and pepper to taste. Mix well. Gently form 24 meatballs and set aside.

For the sauce: in a small skillet, heat the olive oil over medium heat. Add the garlic and cook stirring until golden brown, about 1 1/2 minutes. Transfer to the slow cooker and add the tomatoes, Romano, bay leaf, and pepper to taste. Slowly drop the meatballs into the sauce so they are all in a single layer in the bottom of the slow cooker.

Cover and cook on low for 4 to 5 hours, until the meatballs are tender and cook d through. To serve, discard the bay leaf and sprinkle some more pecorino Romano cheese on top.

Per serving: 4 meatballs plus 2/3 cup sauce 249 calories. Not including the whole Wheat pasta which is 210 calories per serving.