Healthy Crock Pot Breakfast Recipes eCookbook

You've been asking for a cookbook for a long time and it's finally here! Our healthy crock pot breakfast recipe eCookbook is now available! We've spent the last few months working with Hettman Homestead to bring you delicious and healthy breakfast recipes. The majority of the book is filled with flavorful oatmeal recipes, but we also included a handful our favorite casseroles! You will be getting brand new recipes, never posted before on the site plus our tried and true (reader favorites) like Apple Cinnamon Steel Cut Oats and Overnight Peaches and Cream Steel Cut Oats.

You will also get a copy of our Desserts and Treats eCookbook that contains our most popular treat recipes! Anyone who signs up for our newsletter will get a FREE copy! Purchasing this or any of our other eBooks or workout plans will get you a FREE copy too!

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You will also receive a shopping list for ingredients, macros for each recipe, and the opportunity to join our Facebook group (just for fun!).

Below are the delicious recipes included in the eBook:

1. Apple-Cinnamon Steel Cut Oats 
2. Apple Pie Oats 
3. Banana Peanut Butter Oats 
4. Blueberry Protein Steel Cut Oats 
5. Chai Spiced Steel Cut Oats 
6. Cinnamon Roll Steel Cut Oats
7. Cranberry Apple Steel Cut Oats 
8. German Chocolate Cake Steel Cut Oats 
9. Peaches and Cream Steel Cut Oats 
10. Pumpkin Oats
11. Strawberry Shortcake Steel Cut Oats
12. Tex-Mex Omelette Crock Pot Casserole
13. Veggie Lovers Breakfast Casserole 
14. Western Omelette Crock Pot Casserole 

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Note: Due to the digital nature of the eBooks and workout plans, we cannot offer any refunds or exchanges.

Savory Chicken Casserole

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Savory Chicken Casserole {Gluten Free and Paleo}

Recipe adapted from Paleo Grubs Stove-tip "Cheesy" Paleo Chicken Casserole

Do the words casserole and clean eating REALLY go together? Well, today they do! This is a great feel-good food recipe. It actually tastes cheesy although there is no cheese and NO dairy of any kind!

Ingredients:

• 2 c cooked shredded chicken (check out this guide on how to boil chicken!)
• 1.5 c butternut squash, peeled and cubed
• 1/2 c coconut cream (skimmed off of the top of a can of coconut milk)
• 2 Tbsp coconut oil, melted
• 1.25 c green peas (if using frozen, thaw prior to adding to recipe)
• 1 TBSP apple cider vinegar
• 1 tsp sea salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp onion powder

Directions:

1. If you have not pre-prepared your chicken, place chicken in an additional pot of boiling water for 40 minutes. Remove from heat, strain and shred chicken using forks or a stand mixer. Not sure how to boil chicken? We've got you covered! Check out this post.
2. Meanwhile, soften cubed and peeled butternut squash in a large pot of boiling water for approximately 40 minutes. Remove butternut squash from pot using a strainer and place in a large bowl. Using a potato masher, mash butternut squash to a smooth, but somewhat chunky texture.
3. Add apple cider vinegar, sea salt, garlic powder, black pepper, oregano, thyme and onion powder to the mashed butternut squash and stir to combine.
4. Add coconut creme and oil, stirring to combine.
5. Stir in coconut oil, coconut creme, shredded chicken and green peas.
6. Place mixture in a large skillet and cook for approximately 8-10 minutes on medium heat.

Chicken Tortilla Casserole

I have to be honest - I don't usually make recipes from magazines or the internet anymore. I typically dream up my own, only glancing at the pictures and recipes elsewhere for inspiration. When I saw the November/December issue of Clean Eating Magazine, I couldn't help but try this casserole - it looked so amazingly delicious. And it is!

Be forewarned - it does take quite a bit of time to put together!

Clean Eating Mag's Chicken Tortilla Casserole

Nov/Dec Clean Eating Magazine, pg 35

Ingredients:

• 2 skinless chicken breasts on bone (almost 2 lbs)
• 1 Tbsp olive oil
• 1 large white onion, chopped
• 1 large green bell pepper, seeded and chopped
• 1/8 tsp plus 1/2 tsp sea salt, divided
• 1/2 tsp fresh ground black pepper, divided
• 1 Tbsp ground cumin
• 2 tsp chili powder
• 1 1/2 tsp dried oregano
• 4 cloves garlic, chopped
• 2 jalapenos, seeded and chopped (include some seeds if you want some heat)
• 2 cups unsalted diced tomatoes, with juices
• 1 cup fresh or frozen corn kernels
• 1 1/2 c organic 2% milk
• 2 tsp potato starch
• olive oil cooking spray
• 12 6-in corn tortillas, quartered
• 6 oz organic, reduced-fat, Mexican cheese blend or half Jack cheese and half cheddar cheese
• 3 scallions or green onions thinly sliced

Directions:

1. Boil chicken breasts until cooked through. Learn how to boil chicken breasts here or if you have an Instant Pot, learn how to use that here.

2. While chicken is cooking, preheat oven to 350 degrees F. In a large skillet (you will definitely want to use a large skillet), heat oil. Add onion, bell pepper, 1/8 tsp sea salt and 1/4 tsp black pepper. Cook for 12-15 minutes, stirring occasionally, until onions are lightly browned and bell pepper is soft.

3. Add cumin, chili powder, and oregano. Stir to combine. Add garlic and jalapenos and cook until garlic softens, stirring frequently. 

4. Add in tomatoes and corn and cook until heated thoroughly. This may take from 1 minute to 4 or 5 depending on fresh vs frozen corn used. Reduce heat to medium-low.

5. Let chicken cool. Once cooled, chop or shred chicken into fine pieces.

6. In a small bowl combine 2 tbsp milk and potato starch until combined. Stir in remaining milk to combine. Add to skillet and bring to a simmer, stirring constantly. Mixture will begin to thicken. 

7. Add chicken and cook until heated thoroughly. Add remaining sea salt and black pepper. Remove from heat.

8. Mist a casserole dish (I prefer ceramic) with olive oil cooking spray. Arrange half of the tortillas on the bottom of the dish as you would with lasagna noodles, overlapping slightly. Top with half of the chicken mixture and half of the cheese. Add remaining tortillas in the same fashion, remaining chicken and cheese. 

9. Cover with foil and bake for approximately 35-45 minutes until heated throughout casserole. Allow casserole to rest for 5 minute prior to serving. Add scallions/green onions to top of casserole. 

This is amazing! You will love it!