10 No-Recipe Meals for Nights You Don’t Feel Like Cooking (Thanks sparkpeople.com)

Circus Salad (Thanks HealthyCrush.com)

Raw Mint Chocolate Chip Milkshake (Thanks ChocolateCoveredKatie.com)

Creamy Avocado Yogurt Dip  (Thanks Two Peas & their Pod)

Omlet with Spinach and Cottage Cheese (Thanks SparkPeople.com)

Smokey Sweet Potato Hummus (Thanks Blissfulbblog.com)

Lovely Veggie Omlet (Thanks Sparkpeople.com)

10 Healthy Kale Recipes (Thanks RealSimple.com)

Cranberry Smoked Turkey Salad  (Thanks QuickSaladRecipes.com)

Rama’s Three Berry Tofu Smoothie (Thanks sparkpeople.com)

Teeny Tiny New Potatoes with Lemon (Thanks Jenna!)

Broiled Tilapia Parmesan (Thanks sparkpeople.com)

Cottage Cheese Salad (Thanks allrecipes.com)

Heather’s Healthy Oatmeal Surprises (Thanks allrecipes.com)

Sweet Potato & Black Bean Chili for two (Thanks EatingWell.com)

Roast Tomato-Basil Soup (Derived from Simple 1-2-3 Slow Cooker Recipes)

2 cans (28 ounces each) peeled, whole tomatoes- drained and 3 cups liquid reserved
2 1/2 tablespoons packed dark brown sugar
1 medium onion, finely chopped
3 cups chicken broth
3 tablespoons tomato paste
1/4 teaspoon ground allspice
1 can (5 ounces) evaporated milk
1/4 cup shredded fresh basil
salt and pepper to taste

Preheat oven to 450 degrees. Line baking sheet with foil, spray nonstick cooking spray. Arrange tomatoes on foil in single layer. Sprinkle with brown sugar and top with onion. Back about 25-30 minutes or until tomatoes look dry and light brown. Let tomatoes cool slightly, finely chop.
Place tomato mixture, 3 cups reserved liquid from tomatoes, broth, tomato paste, and allspice into slow cooker. Mix well. Cover and cook look 8 hours or high 4 hours.
Add evaporated milk and basil. Season with salt and pepper. Cook on high 30 minutes or until hot.

Banana Pear Shake: this smoothie is full of nutrients, dairy free, and delicious!

  • 1 whole banana
  • 1 whole pear
  • A little fresh nutmeg and cinnamon
  • Arbonne Essentials vanilla protein powder (artificial free with vitamins!)
  • Water

Thanks Danielle Walker!  And as Danielle says: ” I put the whole darn thing in there (referring to the pear), well minus the core and stem. I wanted to leave the skin on for the nutrients. I don’t really have to fancy of a blender, I just put it on puree.”

Tandoori Tuna: this dish provides 33 grams of protein, small amounts of vitamin E, and heart healthy fats. (Derived from Eat, Drink, and Be Healthy by W. Willet, MD)

4 (5 ounce) tuna steaks, about 1/2 inch thick (I only got 2 but it was still ok that way)
3/4 cup pineapple juice
1 tablespoon fresh lemon juice
1 tablespoon minced peeled fresh ginger root
1 tablespoon minced fresh garlic
1 tablespoon ground coriander
1 tablespoon paprika
1/2 tablespoon ground cumin
1 teaspoon coarse salt
1 teaspoon cumin seeds
1 teaspoon chili garlic sauce
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 tablespoon canola or other oil

  1. Combine the tuna and remaining ingredients in a large zip lock storage bag. press the air out of bag, refrigerate for 15 minutes, turning over once or twice.
  2. Heat the oil in large nonstick skillet over medium heat. Remove the tuna from the marinade and discard. Place the tuna in the skillet and cook for 4-5 minutes on each side or until done.

Creamy Parsnip-Carrot Soup (Derived from Complete Slow Cooker Cook Book)

2 tablespoons rice
1 pound carrots
1 pound parsnips
2 cups vegetable broth
1 cup water
1 cup evaporated skim milk
1/4 teaspoon black pepper
2 tablespoons ground walnuts

Peel and cut carrots and parsnips into 1-inch cubes. Combine rice, carrots, parsnips, vegetable broth, and water in the crock pot. Cover and cook on Low until vegetables are tender, about 5 hours (on High about 3 hours). Using a hand-held blender, puree the vegetables. Stir in the milk and pepper. Heat the soup until hot, about 5-10 minutes. Sprinkly with walnuts.

Spicy Shrimp and Peanut Salad (Derived from Eat, Drink, and Be Healthy by W. Willet, MD)

Peanut Sauce-

2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger root
3 tablespoons natural chunky style peanut butter
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons water
2 tablespoons sesame oil
1-2 teaspoons chili garlic sauce


1 pound peeled cooked medium shrimp
1 cup Julienne red pepper
1 cup shredded carrots
1/4 pound snow peas, trimmed and cut in half
1 cup sliced green onion
1/4 cup fresh cilantro, chopped
4 cups cooked soba (buckwheat) noodles
chopped peanuts (optional)

  1. Whisk together the first 8 ingredients in a small bowl and set aside.
  2. Combine the shrimp and remaining ingredients (except for the noodles) in a large serving bowl. Add the noodles and peanut sauce and toss gently to mix. Sprinkle with chopped peanuts, if desired. Serve at room temperature.

Slow-Cooker Chicken Stew (Derived from Eating Well magazine)


6 tablespoons all-purpose flour
1 teaspoon salt (plus more to taste)
1/2 teaspoon fresh ground pepper (plus more to taste)
2 1/2 pounds boneless, skinless chicken thighs, trimmed
4 teaspoons olive oil
1 pound whole baby carrots cut into 1 inch pieces
2 cups chopped onion
4 garlic cloves minced
8 medium red potatoes, cooked and cut into cubes
1 cup celery hearts chopped
1 1/2 teaspoons dried thyme
1 cup reduced sodium chicken broth
2 cups frozen baby peas, thawed
and any other veggie you want to toss in! make it your own!!

  1. On the side start by boiling enough water to cover the red potatoes. Once boiling, cover and turn heat to low. Simmer for 25-30 minutes or until a fork goes easily through them.
  2. Combine 6 tablespoons flour, 1/2 teaspoon salt and pepper each in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate. Heat 2 teaspoons olive oil over medium heat in a large skillet. Add half the chicken and cook until browned; 2-4 minutes per side. Transfer chicken to slow cooker. Then add the remaining 2 teaspoons olive oil to skillet and brown remaining chicken thighs. Arrange chicken along the bottom of the slow cooker.
  3. Add carrots, celery, onion, garlic, thyme, potatoes; spreading evenly over the chicken. Pour broth over the top. Cover and cook until the chicken is falling-apart tender; 4 hours on high or 7-8 hours on low. Stir in peas, cover and cook for 10 minutes more. Season with remaining salt and pepper to taste.