Recipe Share!

Time for another recipe share (or two) that is easy, delicious and healthy!  On the menu today is Crockpot Chicken Tacos and Gluten Free Banana Bread.  The chicken is so diverse and can be customized which my kids love, it’s in the crockpot which I love and the banana bread is a gluten free treat that we can all enjoy and is completely devoured by my whole family.


1 taco seasoning packet or use homemade

6 frozen tenderloins or 3 breasts (if fresh, takes 2-3 hours less cooking)

2 cup fresh pico de gallo

1/4 c olive oil

1/4 c water

***Spray the crockpot with non-stick spray.

Take taco seasoning packet and cover the bottom of the crockpot.

Lay the chicken on top of the seasoning.

Cover chicken with pico.

Pour water and olive oil on top of everything.  Do not stir.

Cook 6 hours on high if frozen, 4 hrs on high if fresh.

Shred chicken and cook for 3o minutes more.  Serve on tortillas (we use gluten free) with sour cream, lime and anything else you desire.



Find the recipe Here (which I modified to my liking)

2 cups gluten free all purpose baking flour

1 tsp. baking soda

1/4. tsp. salt

4 eggs

2 c. mashed ripe bananas (4-5 medium)

1 c. sugar (I use 1/2 c sugar, 1/2 c stevia

1/2 c. applesauce unsweetened (I use homemade)

1/3 c. canola oil (or any oil you prefer- I like coconut oil)

1 tsp. vanilla

add chocolate chips or walnuts if desired (I like to use cacoa chips)

***Mix dry ingredients together.

Mix wet ingredients in separate bowl.  Combine wet and dry ingredients and mix well.  Put mixture in (2) 8×4 bread pans.

Bake at 350′ for 45-55 minutes.  Cool and enjoy!


Tana Post Signature



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