Fit Foodie: Crockpots & Casseroles


Mini Zucchini Pizzas


Mixed Veggie Parmesan

  • Slice the eggplant into 1/4 inch thick slices.
  • Lightly salt the slices to release excess moisture for about 30 minutes
  • Preheat oven to 450°. Spray eggplant with olive oil on both sides and place on cookie sheets. Bake for 20-25 minutes, turning half way through.
  • In a bowl, combine ricotta, egg, parsley, grated cheese and spinach.
  • In a 9×12 baking dish, layer marinara, sliced eggplant, sliced zucchini, ricotta mix and topped with marinara & mozzarella.
  • Cover with foil and bake about 30 minutes at 400°. Remove foil and bake an additional 8-10 minutes.


Healthier Breakfast Casserole

  • Place torn pieces of whole wheat bread in a 9×12 greased pan
  • Layer the bread with healthy choice deli ham & shredded cheese
  • Mix 5 egg beater eggs, 1 cup half n half, 1 cup buttermilk, 1 t dry mustard and 1 t salt.  Pour over evenly.
  • Cover and let sit in refrigerator for 8 hours.
  • Bake 350F for 50 minutes.


Crock Pot Beer Chicken

  • Place 2 lbs skinless, boneless chicken breasts, 1 bottle of beer, 1 tsp salt, 1 tsp garlic powder, 1 tbsp dried oregano and 1/2 tsp black pepper in crock pot.
  • Cook on low for 6-7 hrs


Best Skinny Eggplant Rollatini with Spinach


Chicken and Gnocchi Soup