Light and Healthy Mediterranean Chicken

1. Place the chicken breasts into the crockpot.
2. Add diced tomatoes, olives, artichoke hearts, garlic, oregano, olive oil, salt, and pepper.
3. Stir gently to combine.
4. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
5. Once cooked, shred chicken with two forks if desired and serve warm.

Veggie-Packed Quinoa

1. Add quinoa and vegetable broth to the crockpot.
2. Stir in red bell pepper, zucchini, corn, cumin, paprika, salt, and pepper.
3. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
4. Once done, fluff with a fork and garnish with chopped cilantro.

Zesty Shrimp Tacos

1. In the crockpot, combine shrimp, lime juice, chili powder, garlic powder, salt, and pepper.
2. Cover and cook on low for 1.5 to 2 hours or until shrimp are opaque.
3. Serve in corn tortillas topped with shredded cabbage and avocado.

Light Pulled Pork

1. Season the pork shoulder with salt and pepper and place it in the crockpot.
2. Pour barbecue sauce and apple cider vinegar over the pork.
3. Sprinkle smoked paprika on top.
4. Cover and cook on low for 8 hours or on high for 4 hours.
5. Shred and serve in whole wheat buns.

Fresh Fruit Cobbler

1. In the crockpot, combine the mixed berries with honey, vanilla extract, lemon juice, and cinnamon.
2. Stir in the oatmeal until combined.
3. Cover and cook on low for 2 to 3 hours or on high for 1 to 1.5 hours.
4. Serve warm as a light dessert.