Crunchy Creamy Sweet - Easy Recipes for Busy Parents

One Pot Chicken Ratatouille Recipe

September 19, 2018 by Anna@CrunchyCreamySweet Leave a Comment

One Pot Chicken Ratatouille Recipe – the easy version of a classic French dish. Zucchini, eggplant and tomatoes cooked in one pot with seasoned chicken for a healthy, flavorful and comforting fall dish.

One pot dinners made with seasonal vegetables are some of the easiest to make. You can whip up a delicious dish in just one pan, starting by cooking the meat (like chicken), adding seasoning and the vegetables. This is a great way to enjoy eggplant, zucchini, and ripe juicy tomatoes. Skip the chicken for a vegetarian version. Add chickpeas or black beans for protein, if desired.

This One Pot Chicken Ratatouille is a filling comfort food, perfect for chilly fall days. Serve it with rice, mashed potatoes or just like a chili or stew, in a bowl. And don’t forget the bread! It’s perfect for soaking up every last bit of the sauce!

Healthy Pumpkin Muffins Recipe (Gluten-Free, Vegan)

September 17, 2018 by Anna@CrunchyCreamySweet 4 Comments

Healthy Pumpkin Muffins Recipe – soft, moist and delicious pumpkin muffins made with oat flour, no dairy or eggs! Each muffin has about 145 calories.

Pumpkin season is upon us and I am excited to share with you my favorite EASY recipe for healthy pumpkin muffins. You don’t need any special ingredients, because even the oat flour can be easily made in a blender from old fashioned oats. These muffins rise perfectly and have cracked high tops. They are soft and absolutely delicious!

These Healthy Pumpkin Muffins are gluten-free and vegan and even though we do not follow either of these diets strictly, we love these for a snack or grab-and-go breakfast! Our kids love muffins and I try to make them as healthy as I can, any chance I have. These are our favorite all year round!

Baked Eggplant Parmesan Recipe

September 14, 2018 by Anna@CrunchyCreamySweet 13 Comments

Baked Eggplant Parmesan Recipe – no mess, no fuss eggplant Parmesan with crispy garlic Parmesan breaded eggplant baked in the oven, not fried.

I already shared my favorite way to make eggplant in my Garlic Parmesan Baked Eggplant recipe. It’s super easy and the final result is a crispy and flavorful appetizer or side dish. It’s exactly what I use to make my Eggplant Parmesan. I try to avoid frying breaded vegetables, just leave it for chicken or pork schnitzel. Breaded veggies are perfect when baked in the oven.

This Baked Eggplant Parmesan is an easy vegetarian dish for meatless Monday or when you want something meat-free, yet delicious and easy to make. Baking the breaded eggplant in the oven makes this version a no-mess and no-fuss dish. It’s super tasty too! You are also reducing calories by half, since on average fried eggplant Parmesan is around 850 calories and this baked version has about 480 calories per serving.

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