NEW RECIPE E-BOOK:  Tired of scouring the internet for healthy fat-loss friendly recipes to feed your family?  Want simple, delicious meals that won't keep you slaving away in the kitchen for hours? We've got the solution!

50 Exclusive Fat-Loss Friendly Recipes By Moms For Moms!  Breakfast, Lunch, Dinner, Snacks and Desserts all in One Place


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Your Ebook will be available immediately after purchase

Here are a few sample recipes:

Chocolate Peanut Butter Banana Protein Pancakes +


1 Scoop Chocolate Protein Powder

¼ cup Quick Cooking Oats or Oat bran

¼ cup cottage cheese

½ cup egg whites

1 tsp. vanilla extract

1 tsp. cocoa powder

1 Tbsp. Peanut, Almond, or Sunflower Butter

1/3 banana sliced



  1.  Place first 6 ingredients into blender and blend until smooth. 
  2. Spray a hot pan with oil (I used Coconut oil). 
  3. Cook pancake until done on one side and flip. 
  4. Top with Nut/Seed Butter and banana slices. 
Fiesta Casserole +


1 lb extra lean ground beef or ground turkey

1 green pepper, chopped

1 red pepper, chopped

½ cup-1 cup low sodium salsa

1 (14.5 oz) can diced tomatoes, undrained

¼ cup frozen corn (optional)

½ cup brown rice, cooked

½ cup shredded cheddar (optional)



  1.  Preheat oven to 375.  Brown meat with peppers in large skillet, stirring frequently. 
  2. Stir in salsa, tomatoes, corn, and rice.  Bring to boil. 
  3. Pour meat mixture into 13×9 baking dish.  Cover with foil.  Bake 25 minutes, or until heated through. 
  4. Remove from oven; uncover.  Sprinkle with cheese.  Let stand 5 minutes. 


4+ Chicken Breasts, cooked and cut up (easy: buy pre-cooked and pre-cut OR a rotisserie chicken and yank the meat off the bone)

1 cup of frozen sliced carrots

2 containers of low sodium chicken broth

1-2 cups diced celery

1 can beans, drained (kidney or black)(aim for low sodium)

1-2 cans stewed/diced tomatoes

1 green pepper, diced

¼ cup onion, diced

1 tsp diced garlic (from the jar)

If you have other veggies lying around, toss them in as well

Shake in:

            Chili powder

            Red pepper flakes

            Black pepper




  1.  Throw everything into a pot.  Crank the stove to “high” and cook for 15 minutes or until heated through.  Stir it every few minutes. 
  2. Act like you slaved all day long if your husband is around.  If you’re having company over, act like it was the easiest thing you’ve done ever in your life.
  3. Enjoy!
Crock Pot Greek Stuffed Chicken Breasts +


2 lbs. boneless skinless chicken (budget friendly tip: look for what’s on sale or frozen)

3 cups finely chopped spinach (budget friendly tip: buy frozen, thaw then drain!)

2 roasted red peppers, chopped

1/4 cup sliced black olives

1 cup chopped artichoke hearts (budget friendly tip: you can find these canned!)

4 oz. fat feta

1 tbsp. oregano, chopped

1 tsp. garlic powder

1.5 cups chicken broth (budget friendly tip: make your own!)

Salt and pepper



  1. In a bowl, mix together the spinach, artichoke hearts, roasted red peppers, feta, oregano, and garlic.
  2. Season chicken with salt and pepper.
  3. With a sharp knife, make a deep cut in the center the chicken to create a pocket. Be careful not to cut through the chicken.
  4. Stuff the chicken with the spinach mixture.
  5. Add to the slow cooker. To get all the chicken to fit, you will likely need to place them on their sides with the spinach mixture facing up, basically stacking them sideways across the bottom of the slow cooker. This also prevents the stuffing from falling out.
  6. Add the chicken broth.  Cook on low for 4 hours, checking to make sure the chicken is fully cooked through.
Chocolate Coconut Balls +


4 c steel-cut oats

1 ¼ c Truvia

½ c unsweetened cocoa powder

1 c pure butter or smart balance spread, softened

2 tbsp strong coffee

1 tsp vanilla extract

2 (1 oz) squares unsweetened baking chocolate, melted

1/3 c unsweetened coconut flakes



  1. Mix the oats, Truvia, and cocoa together in a bowl. Add the butter/smart balance, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
  2. Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.

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