Chocolate Obsession in a Slow Cooker

whole brain

Prep. Time: 15 minutes Cooking Time

1¾ cups light brown sugar, divided vanilla ice cream

1 cup flour

¼ cup plus 3 Tbsp. cocoa powder, divided

2 tsp. baking powder

¼ tsp. salt

½ cup milk

2 Tbsp. butter, melted

½ tsp. vanilla extract

¼ tsp. almond extract

1¾ cup hot water


Easy Parmesan Chicken

whole brain

Prep. Time: 10 minutes

4 oz. fresh mushrooms, sliced

1 small onion, cut into thin wedges

½ Tbsp. olive oil

2 boneless, skinless chicken breasts

½ of a 26-oz. jar of pasta sauce

¼ tsp. dried basil leaves

⅛ tsp. dried oregano leaves

1 bay leaf

¼ cup shredded part-skim mozzarella cheese

⅛ cup grated Parmesan cheese

Hot cooked spaghetti

1. Place mushrooms and onion in slow cooker

2. Heat oil in large skillet over medium-high heat until hot

Lightly brown chicken on both sides. Place chicken in slow cooker

Pour pasta sauce over chicken; add herbs

3. Cover; cook on Low 6–7 hours or on High

3 hours or until chicken is no longer pink in center

Remove and discard bay leaf

4. Sprinkle chicken with cheeses

Cook, uncovered, on Low 15–30 minutes

or until cheeses are melted. Serve over spaghetti


I have substituted other vegetables

such as sliced zucchini, cubed eggplant

or broccoli florets for the mushroom slices

Makes 2 servings. Before adding spaghetti, each serving contains

Calories: 345

Fat: 11g

Sodium: 957mg

Carbs: 26g

Sugar: 17g

Protein: 34.5g


No-Sugar-Added Cherry Cobbler

whole brain

Prep. Time: 20 minutes Cooking Time: 1–2 hours

20-oz. can no-sugar-added cherry pie filling (can use other flavors)

1 cup flour

¼ cup melted butter

½ cup skim milk

1½ tsp. baking powder

½ tsp. almond extract

¼ tsp. salt

ice cream or whipped topping, optional

1. Grease crock.

2. Combine all but optional ingredients, reserving a little

of the cherry pie filling to pour over the

top just before serving the cobbler. Mix until smooth.

3. Cover and cook for 1–2 hours, or until heated through.

4. Serve with ice cream or whipped topping, if desired.

Makes 4 servings. Before adding topping, each serving contains:

Calories: 279

Fat: 11g

Sodium: 442mg

Carbs: 25g

Sugar: 8g

Protein: 5g


One-Pot Honey Garlic Chicken Meal

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One-Pot Honey Garlic Chicken Meal

Prep. Time: 10 minutes Cooking Time: 7 hours

12–14 oz. small yellow potatoes

14 oz. baby carrots

6 boneless, skinless chicken thighs

⅓ cup honey

⅓ cup gluten-free soy sauce

2 Tbsp. freshly minced garlic

¼ cup freshly minced onion

1 tsp. Italian herb blend

¼ tsp. pepper

1. Spray the crock with nonstick spray

2. Place the yellow potatoes and carrots into

the bottom of the crock and place the chicken thighs on top.

3. In a small bowl or liquid measuring cup,

mix together the honey, soy sauce, minced garlic

minced onion, Italian herb blend, and pepper

Pour this mixture over the contents of the crock.

Makes 4 servings. Each serving contains:

Calories: 435

Fat: 6g

Sodium: 1341mg

Carbs: 50g

Sugar: 26.5g

Protein: 33.5g



whole brain


These pancakes are the perfect demonstration

of the power of a good gluten-free flour blend

Their texture is soft,

moist, and chewy, and indiscernible from gluten pancakes

Paired with pure maple syrup, the combination is divine.

1 cup (125 g) Flour

1 tablespoon sugar

2 teaspoons GF baking powder

¼ teaspoon salt

1 egg

1 cup milk

1 teaspoon vanilla extract

2 tablespoons salted butter, melted


1 – Mix together the flour, sugar,

baking powder, and salt in a bowl

Add the egg, milk, and vanilla and mix

2 – Add the melted butter and mix just

until the ingredients are combined.

3 – Heat a griddle or skillet to medium-high

Grease with butter or nonstick cooking spray.

Pour the batter into rounds on the hot griddle

or skillet using a 2-ounce ladle.

Cook until bubbles have formed on the surface of each pancake

Flip and cook until the other sides are golden brown

Repeat to make 12 pancakes.


Vegetarian Stuffed Peppers

whole brain

Prep. Time: 15 minutes Cooking Time: 5–6 hours

1 cup cooked brown rice

1 cup canned black beans, drained and rinsed

½ cup chopped yellow onion

¾ cup corn kernels

¾ cup chopped tomatoes

1½ cups shredded mozzarella, divided

1 Tbsp. freshly minced garlic

¾ tsp. salt

½ tsp. cumin

¼ tsp. chili powder

4 bell peppers (whatever color(s) you like),

tops cut off and seeded

¾ cup marinara sauce

¼ cup water

1. Spray the crock with nonstick spray.

2. In a bowl, mix together the brown rice,

black beans, onion, corn, tomatoes,

1 cup of the shredded mozzarella,

garlic, salt, cumin, and chili powder

Spoon this into the 4 peppers.

3. Place the peppers into the crock.

4. In a small bowl, mix together the marinara sauce and water.

Pour this evenly over the peppers in the crock.

5. Cover and cook on Low for 5–6 hours.

15 minutes before serving, sprinkle the remaining

½ cup shredded mozzarella

cheese on top of each pepper and re-cover the crock.

Makes 4 servings. Each serving contains:

Calories: 332

Fat: 10g

Sodium: 1064mg

Carbs: 48g

Sugar: 14.5g

Protein: 20.5g