One Crockpot = Two Meals: 180° Chicken Parmesan Base Recipe

TWO delicious and completely healthy meals out of one crockpot? How can this be so? Well, because you are learning to "Do the 180°" where we uncomplicate being able to get and STAY fit for the rest of your life. Having healthy meals available does not need to be time-consuming, hard or unappetizing. It just needs to be done the "180°" way. This meal is a perfect example. One "base" recipe, made in the crockpot with little fuss is then easily turned into two completely different meals with no extra time!

Base Recipe: 180° Italian Chicken Parmesan ©

• Adjust amounts of ingredients based on the size of your family. This makes the 2 meals for my family of 4.

Ingredients:

• 36 oz Boneless Skinless Chicken Breast (Frozen)

• 2 Cups Italian Crushed/Diced or Stewed Tomatoes- Drained (no *added* sugar)

• 2 Small Cans Tomato Sauce (no *added* sugar)

• 6 Cloves Garlic (Minced)

• 3/4 Tsp Oregano

• 1/4 Cup Italian Seasoning

• 1/2 Tsp Onion Powder

• 1/2 Cup White or Yellow Onion (Diced)

• 1/8 Tsp Red Pepper Flakes

Place breasts in the bottom of the crockpot. Dump remaining ingredients on top. (I like to add the seasonings on the breasts directly, then dump the rest.)

Turn on low (if gone all day) or Med - High if you will be able to check it in a few hours.

Walk away. :-) Yep, it's that easy.

Meal 1: 180° Chicken Parmesan ©

Additional Ingredients

• 1/4 Cup Parmesan or any mix of Italian cheeses

• Pasta of choice (for family) - amount based on family size

• Zoodles (for you)

Meal 1 Instructions:

1. When the chicken has been cooked thoroughly, shred in the crockpot and stir to mix evenly throughout the sauce. I like it too cook a bit more this way while I cook the pasta.

2. Cook pasta of choice

3. Make and cook Zoodles (I prefer my Zucchini just cut into discs. It's easier to prepare and they stay the firmness I prefer much easier this way.)

4. Serve meat sauce over pasta/zoodles

5. Top with Italian cheese of choice

6. ENJOY

When you clean up dinner, then you will put the remaining meat sauce in a freezer bag and freeze it for the 2nd meal at a later time, or if you'll use it soon, just store in the refrigerator.

Meal 2: Portabella Pizza/Lasagna

Additional Ingredients

• 4-6 Large Portabella Mushroom Caps

• 1 Cup Low Fat Cottage Cheese (only if making lasagna)

• 1 1/2 oz Italian Cheese Blend (only if making lasagna)

• 4 oz Italian Cheese Blend (only if making pizza)

• Garlic Powder (dash or two)

• Olive Oil Spray

1. Remove remaining Italian chicken from the fridge or freezer. If frozen, defrost. It may have more liquid than desired after freezing, just drain it off.

2. Carefully clean out the mushroom cap so that no stem remains. Spray cap with olive oil

3. Sprinkle with garlic powder

4. Broil on both sides for 5 minutes, or until tender

For the lasagna:

1. Spray a baking dish that the mushrooms will fit tightly in with olive oil spray

2. Using half the meat sauce make one thin layer over the mushrooms

3. Spread cottage cheese evenly over the sauce

4. Use remaining meat sauce and create an additional layer

5. Top with Italian cheese

Bake at 375° until heated through, depending on how cold your meat sauce was, this could be 15 to 35 minutes.

Broil the last minute of two to create browned cheesy top.

For the pizzas:

Place mushrooms on a baking sheet.

Divide meat sauce evenly as topping for the mushrooms

Top with the cheese evenly divided

Bake at 375° until heated through, depending on how cold your meat sauce was, this could be 8-15 minutes.

Broil the last minute of two to create browned cheesy top.

ENJOY

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