Salsa Slow Cooker Chicken

Here is a great slow cooker recipe I found from busy creating The idea of creamy cheese and salsa with boneless chicken just makes my mouth water. Hope you enjoy this recipe.

prep 10 mins cook 6 hours total 6 hours, 10 mins

2 pounds boneless, skinless FROZEN chicken tenderloins
1 package cream cheese
1 can drained and rinsed Black beans
1 can drained Whole Kernel Corn
10-16 oz fresh salsa or one can of Rotel
3 Tablespoons Lime Juice
1 1/2 teaspoons Sea Salt
1 pkg (1.0 oz each) Ranch dip mix (optional)
1/2 teaspoon Ground Red Pepper

Place Chicken in slow cooker.
Add Black beans (ensure they are rinsed otherwise it affects the flavor), corn, cream cheese, salsa, lime juice, sea salt, and Ground red pepper on top.
Cover with lid and cook on low for 6-8 hours.
Stir every 2 hours.
Turn off 20 minutes before serving to allow mixture to thicken.
Serve on top of rice
Or rolled in a tortilla or Greek Pita with lettuce, tomatoes, guacamole, sliced black olives, sour cream and shredded cheese.

Enjoy! Follow me at

Pigs In A Blanket

Sometimes you just need a food that is fun and maybe suppose to feel bad for you. Here is a twist on the traditional pigs in the blanket. I found this recipe on and I am sure that your kids and YOU are going to love this one. It is low carb and gluten free.


2 cups mozzarella cheese, shredded

2 oz cream cheese

1/2 coconut flour

1 tsp Italian seasoning

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp baking powder

2 eggs beaten

12 hot dogs uncared, nitrate free, gluten free

-Preheat oven to 400 degrees.

-Melt the mozzarella cheese and cream cheese together in the microwave or stove until smooth in texture. Set aside.

-Whisk the coconut flour seasonings and eggs together then wet hands and mix together with the melted cheese until a dough like texture forms. Keep wetting hands as it is sticky.

-Separate the dough into 12 balls about 1-1.2 oz each. Roll each ball between two pieces of parchment to about 8 inches in length

-Wrap the hotdog with the dough starting at one end to the other. Place on a parchment lined baking sheet. Continue with the rest.

-Top with toasted sesame seeds and black pepper if desired.

-Bake for 15-20 minutes until golden brown.

For more recipes, follow me at

What To Eat When You Have Fibromyalgia

What is fibromyalgia? It is a condition that causes pain, fatigue, and has tender points around your body. It can be hard to diagnose because many of the symptoms are similar to those of other conditions. It can also be hard to treat,that’s why it’s important to see a Doctor who has experience treating fibromyalgia. And estimated 5 million American adults most of them women, have fibromyalgia according to The National Institutes of Health.

Eating a balanced diet is a good idea for anyone, regardless of whether you have fibromyalgia. That diet should include fresh fruits and vegetables, whole grains, healthy fats, low-fat dairy, and lean protein, such as chicken or fish. Avoid unhealthy foods, including anything processed or fried, and excessive amounts of saturated fats. Also, limit the amount of salt and sugar in your diet.

Fibromyalgia can make you feel tired and worn out. Eating certain foods can give you more energy. Avoid sweets, which will only give you a quick sugar boost. Your body will burn right through them, and then you’ll crash. Instead, eat foods that will give you more energy to get through your day. Combine protein or fats with carbohydrates to slow down their absorption.

Choose fresh, whole foods high in fiber and low in added sugars, such as:

almonds and other nuts and seeds
dark leafy greens

Someone with Fibromyalgia should stay away from trigger foods. While there is no single “fibromyalgia diet,” research does reveal that certain ingredients or types of food may be problematic for those with fibromyalgia. These include:

gluten-containing foods
food additives or food chemicals
excitotoxins, such as MSG
Some people do confirm that they feel better when they eat — or avoid — certain types of foods. You may need to keep a food diary to find out which foods seem to trigger or improve your symptoms. Read on to learn about foods that may negatively affect your symptoms.

Follow me at

Cream Cheese Spinach Stuffed Chicken

If your looking for a low carb meal try this delicious one out. I found this recipe on by Layla. I hope you enjoy it as much as I did! This is a great meal for someone who is looking for a gluten free meal or if you are following a ketogenic diet.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

4 4 oz chicken breasts
1 teaspoon chili powder
1 teaspoon Italian seasoning
1/2 teaspoon black pepper
1/2 teaspoon salt

For the filling:
2 cups fresh spinach chopped or 10-ounce package frozen chopped spinach, thawed and squeezed dry
4 oz cream cheese at room temp
1/4 cup of Parmesan cheese
1/4 cup mozzarella cheese
1 tbsp minced garlic
1/4 tsp pepper
salt to taste

To Make filling:In a medium bowl, combine spinach, cream cheese, parmesan cheese, mozzarella cheese, garlic, and salt + pepper until fully combined.

To Butterfly your chicken breasts: lay them flat on a sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast (be careful not to slice all the way through).

To Stuff the Chicken:Season the outside of the chicken with chili powder, Italian seasoning, salt, and pepper. Spoon 1/4 of cheese mixture into the middle of the cut chicken breasts and fold the chicken so the cream cheese is sealed inside. Use toothpicks to secure chicken if desired.

To Cook: Heat a non-stick skillet on medium high and add 1 tablespoon olive oil. Cook the chicken for about 9-10 minutes per side or until the chicken is cooked through.

Enjoy! Follow me at



Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic sprayed-dried power.  Maltodextrin is mainly a filler ingredient used as a thickener or a preservative to extend shelf life of a product. Yet despite being labeled as safe by the FDA maltodextrin is highly controversial.

Maltodextrin is a white powder made from corn, rice, potato starch, or wheat. Even though it comes from plants, it’s highly processed. To make it, first the starches are cooked, and then acids or enzymes such as heat-stable bacterial alpha-amylase are added to break it down further. The resulting white powder is water-soluble and has a neutral taste. Maltodextrins are closely related to corn syrup solids, with the one difference being their sugar content. Both undergo hydrolysis, a chemical process involving the addition of water to further assist breakdown. However, after hydrolysis, corn syrup solids are at least 20 percent sugar, while maltodextrin is less than 20 percent sugar.

If you have diabetes or insulin resistance, or if your doctor has recommended a low-carbohydrate diet, you should include any maltodextrin you eat in your total carbohydrate count for the day. However, maltodextrin is usually only present in food in small amounts. It won’t have a significant effect on your overall carbohydrate intake.

Maltodextrin is high on the glycemic index (GI), meaning that it can cause a spike in your blood sugar. It’s safe to consume in very small amounts, but those with diabetes should be particularly careful. Diets consisting of largely low-GI foods are beneficial for everyone, not just people with diabetes.

Maltodextrin can change your gut bacteria composition in a way that makes you more susceptible to disease. It can suppress the growth of probiotics in your digestive system, which are important for immune system function. A study showed that maltodextrin can increase the growth of bacteria such as E. coli, which is associated with autoimmune disorders like Crohn’s disease. If you’re at risk for developing an autoimmune or digestive disorder, then avoiding maltodextrin may be a good idea.

Common sweeteners that are used in home cooking instead of maltodextrin include:

white or brown sugar
coconut sugar
maple syrup
fruit juice concentrates
corn syrup
But these sweeteners can cause spikes and increases in your blood sugar levels, just like maltodextrin. Consider using pureed, mashed, or sliced whole fruits to sweeten foods for a bounty of fiber, sweetness, vitamins, minerals, antioxidants, and water content.

For more tips follow me at

Almond Joy Shakeology

What would you say if I told you I found a recipe that incorporates a healthy meal replacement with a dessert?  Imagine your Beachbody Chocolate Shakeology meets an Almond Joy bar! Try this one out and let me know what you think!

Preparation Time: 5 minutes


2 cups of skim milk
1 scoop of chocolate Shakeology
a little coconut extract
6 almonds
4-6 ice cubes (optional)
Blend the skim milk and chocolate Shakeology. Then add the coconut extract, almonds and ice to taste. . Makes 1 serving.

Nutritional Information (per serving)
Calories Protein Fiber Carbs Fat Total Saturated Fat
364 36 grams 4 grams 41 grams

Stop by for more fun recipes and visit me at

To Snack Or Not To Snack?

The primary purpose of snacking is to take the edge off pre-mealtime hunger without exceeding your everyday caloric needs. Mindful snacking, or eating a nutritious, properly-portioned snack when hunger strikes, boosts your intake of essential nutrients and health-promoting food substances such as fiber and antioxidants. Careless snacking, on the other hand, can easily take you over your daily energy requirements while providing little to no nutritional benefit — a practice that can contribute to the development of a range of health problems.

Snacking out of habit, boredom, stress or frustration rather than out of hunger often leads to weight gain. Frequent snacking is also more likely to take you over your daily calorie budget and result in excess weight, especially if you eat energy-dense snacks or your servings are large. High-calorie foods and beverages, oversized portions and frequent snacking have caused the average American adult to take in almost 600 calories more per day. Researchers suggest that these factors, combined with higher levels of physical inactivity, are the source of the obesity epidemic in the United States.

Many of the most widely consumed snack foods are high in refined carbohydrates or added sugar and low in nutritional value. Non-diet soft drinks, cookies, candy, pastries, granola bars, chips, pretzels and crackers generally contain more calories and are less satiating than fruits, vegetables, whole grains, nuts and seeds. Consuming too many refined or sugar-rich foods can cause high blood triglyceride levels while decreasing levels of health-promoting HDL cholesterol and may contribute to inflammation and oxidative stress, according to the American Heart Association. These conditions are indicators for an increased risk of developing heart disease, especially when accompanied by excess weight.

Consuming a small, nutritious snack can both tide you over and help prevent you from overeating at mealtime if eaten within 2-3 hrs prior to mealtime. To make snacks part of a healthy diet, consider your energy needs and make any necessary adjustments to ensure that you don’t overspend your daily caloric allowance. Reserve sugary treats for special occasions, and avoid foods that provide nothing but empty calories. Such foods have little nutritional value and are generally not satiating. Instead, select whole foods that are nutrient-rich, provide some amount of fiber and are relatively low in calories.

Keep this in mind the next time you are snacking and assess whether it is a good snack or one you should pass on.

For more tips follow me at