Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Slow Cooker: Pineapple Salsa Chicken

Creating a stockpile of healthy recipes is essential for a busy family! If you’re looking to fill up that recipe box with quick on-the-go meals, this recipe fits the bill. A fresh take on the Americana “sloppy joes,” you’ll swap out ground beef for some white meat and a sweet pineapple salsa. You will need ample time to let all those flavors simmer together in a slow cooker, so be sure to start preparation in time for the crockpot to cook overnight or while the kiddos are at school. Serve with a flour tortilla or sans bread, either way is delicious! Happy cooking!PineappleSalsaChicken1_horRESIZED

Slow Cooker Pineapple Salsa Chicken

8 servings


  • 2 lbs boneless, skinless chicken breast
  • 2 cups tomato salsa (your choice: hot, medium or mild)
  • 3 zucchini, diced
  • 20 oz can pineapple chunks in 100% juice (reserve juice)
  • ¾ cup pineapple juice from can


  • whole-wheat tortillas
  • reduced-fat, shredded Mexican cheese blend
  • green onion
  • brown rice

View the original recipe on Skinny Mom for a step-by-step guide to preparation. Want more? The lifestyle blog Skinny Mom’s family-centered content is available on several different social media platforms: Facebook, Twitter and Pinterest.

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Banana Brown Betty: A Cozy Slow-Cooker Dessert

Don’t let winter get you in a rut with your culinary craft, whip up some Banana Brown Betty to top off a cozy day spent indoors! Slow-cookers are a great kitchen tool for those that prefer to prepare meals in advance. As a more economical option, slow-cookers are great for maintaining the moist quality needed for this dish as well as limiting the risk of burning. Patience is a virtue and this delight will definitely be worth the wait. In just two hours, your house will be full of a lovely aroma and your bowl full of some Banana Brown Betty.


Photo: Amanda / Pickles & Honey

Banana Brown Betty

Ingredients: (Serves 4)

  • 1⁄3 cup pure maple syrup
  • ¼ cup unsweetened almond milk
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1⁄8 teaspoon salt
  • 6 cups cubed white bread (see Note)
  • 4 ripe bananas, peeled and chopped
  • 1⁄3 cup chopped toasted pecans
  • 1⁄3 cup packed light brown sugar or granulated natural sugar
  • 2 tablespoons brandy or rum or 1 teaspoon brandy or rum extract

For detailed directions that explain how to prepare this healthy sweet, visit Pickles & Honey.

Original recipe published on the blog Pickles & Honey.
Pickles & Honey has a self-proclaimed simplistic take on healthy recipes, they feature a wide range of vegan recipes that are unbelievably tasty. Connect with Amanda and follow her kitchen adventures on Facebook, Twitter, and Pinterest.

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High Protein Breakfast Cookies

We love the creative use of quinoa in this recipe written by Melissa King of My Whole Food Life. She points out some great advantages about this main ingredient…

“Quinoa is naturally gluten free, so it’s a great alternative to oatmeal.  This slow cooker breakfast quinoa was much better than I ever expected!  Slow cooking the quinoa allowed the sugars in the dates and apples to come out.  I added no sugar at all to this slow cooker breakfast quinoa.”- Melissa King,  My Whole Food Life






  1. Preheat oven to 350.
  2. Mix all the dry ingredients, except the dates, in one bowl. 
  3. Mix all wet in another.
  4. Add wet to dry.
  5. Fold in dates.
  6. Spoon batter onto a lined baking sheet
  7. Bake for about 15 minutes.

For a gluten free option, use gluten free oat flour and add an extra egg.

Check out more recipes from Melissa at and you can also pre-order her cookbook out Dec. 2014 on Amazon.
Also visit her on Facebook, at