AnitaGetFit » Blog

Masthead header

Scarlett’s Favorite Chicken Nuggets!

My toddler is PIIIICKKYYY! She it is very difficult to find a protein recipe that she will even consider touching! She loooove these chicken nuggets! They are easy to make, tasty, and crunchy!





1 cup whole wheat flour

3 table spoons of grated parmesan cheese

1 tablespoon seasoned salt

Salt and freshly ground black pepper
2 large eggs
2 cup seasoned breadcrumbs
2 chicken breasts, cut into small pieces
Vegetable oil, for frying
Ketchup, for serving



In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.

Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.

Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.

Read more at:

Anita’s Famous Cucumber Salad

This recipe is crisp, cold, delicious and so easy to make. I love having a big batch on hand to have crab and go throughout the week. Its a great raw vegetable side item for any meal! Enjoy!







  1. Combine all ingredients in a large bowl.
  2. Toss well to mix.
  3. Refrigerate at least 2 hours before serving.



Delicious and Healthy Chicken Parmesan!



This recipe is so delicious and so easy to make! You are going to need a Zuchini Noodler! You can find one on for CHEAP. It is a really great way to cut out carbohydrates and help you to get a great dose of nutrition in through the wonderful Zuchini! The Zuchini noodles absolutely taste like noodles! I just love them !

Prep time
Cook time
Total time
Chicken Parmesan:
  • 5 boneless chicken breast cutlets
  • 1.5 tablespoons olive oil (i used roasted garlic olive oil for a little flavor)
  • ¾ cup panko breadcrumbs
  • ¼ cup grated parmesan cheese
  • 1 teaspoon dry basil
  • 4 oz. fresh mozzarella ball, cut into 5 slices
Tomato Sauce:
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ¾ cup finely diced red onion
  • 28 oz. Muir Glen crushed fire roasted tomatoes
  • 1 tablespoons grape seed oil
  • 3 large zucchini, inspiralized into noodles
  • fresh basil for garnish
  1. Preheat oven to 350.
  2. Bring a medium sauce pan to medium high heat, add 1 tablespoon of olive oil and red onion. Saute for 3-4 minutes until onions become translucent.
  3. Add garlic and saute for 30 seconds add in crushed tomatoes, salt and pepper.
  4. Bring to a boil, reduce to a simmer and cook for 10 minutes. Set aside when finished.
  5. Spray a baking sheet with PAM cooking spray, set aside.
  6. In a large shallow dish add panko, parmesan cheese, and dry basil. Toss to mix.
  7. Pat chicken cutlets dry. Pour 1.5 tablespoons of olive oil in small dish. Using a cooking brush, coat both sides of the raw chicken with olive oil.
  8. Put coated chicken in panko mixture and generously coat both sides. Be sure to press the mixture into the chicken so it sticks.
  9. Place coated chicken breasts on greased baking sheet. Once on baking sheet, gently spray the top of the chicken breast with olive oil
  10. Bake for 15 minutes, turn over back another 15 minutes.
  11. Top each chicken breast with 1-2 tablespoons of tomato sauce and 1 slice of mozzarella cheese, bake for 5 minutes until cheese is melted.
  12. Heat a large skillet to medium high heat. Add grape seed oil and zucchini noodles. Saute for 2-3 minutes. Remove and let sit for 2-3 minutes.
  13. Serve Zucchini Noodles with one chicken parmesan and top with a little tomato sauce and fresh basil.
Nutrition Information
Serving size: 1 chicken parmesan with noodles Calories: 387 Fat: 15 g Carbohydrates: 31 g Sugar: 14 g Sodium: 661 mgFiber: 5 g Protein: 35 g Cholesterol: 71 mg


Clean Crock Pot General Tso’s Chicken!


This was absolutely incredible! Especially over a bed of rice! I am a big Chinese food fan but I want to avoid hidden ingredients and eating out so I found this incredible recipe and put my own little clean eating spin on it and it turned out to be amazing! The sauce is my fave part and its super easy to make. The most challenging part of the prep would be the pan frying of the chicken. That was a pain in the neck. Other than that this whole recipe took me 40 minutes if that! You will need a crock pot and a rice cooker! Enjoy!


Serves: 6
  • 2 lbs boneless, skinless chicken breasts (cut into 1” pieces)
  • ¾ cup plus 2 tablespoons cornstarch, divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons Oliveoil
  • ½ Cup Raw Cane sugar
  • ½ cup low sodium soy sauce
  • ½ cup unsweetened pineapple juice
  • ⅓ cup vinegar (white distilled or apple cider)
  • 4 cloves garlic, minced
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon dried ginger
  • Green onions, chopped, to top
  • Rice and broccoli, to serve
  1. Combine ¾ cups cornstarch, the salt, and the pepper in a shallow dish. Dip the chicken pieces in the cornstarch mixture to coat, shake off excess, and set aside.
  2. Heat the oil in a skillet over medium-high heat. Brown the chicken pieces. It should take less than 2 minutes per side. Remove the chicken and set aside.
  3. In the slow cooker, combine the sugar, soy sauce, pineapple juice, vinegar, garlic, ginger, and cayenne. Stir to mix well.
  4. Add the chicken to the crock pot and cook on low for 4 hours. Check 20 minutes before serving and make sure your sauce is thick enough. If not, take the remaining 2 tablespoons of cornstarch and mix it with 2 tablespoons cold water until a slurry forms. Then, gently mix a bit into the chicken and sauce, being careful not to scrape the cornstarch coating off of the chicken. If it’s very thin, you’ll need more, if it’s not too thin, use is sparingly. It thickens significantly as it cooks, so you may not need the whole ¼ cup. Cook for another 20 minutes, and then serve over broccoli and rice. Top with chopped green onion.

Slow Cooker Honey Garlic Chicken and Veggies

So I am a sucker for anything slower cooker! I love the smell of the food roasting in my house all day, I love the ease of having dinner ready for you at dinner time! Its a total win! So check out this healthy and delicious recipe that I tried today in my kitchen !!



We are in the middle of Winter and of course the Crock pot is out and we are all about wholesome, delicious warm meals!


It was truly delightful to see all of these colors in my crock pot and on my kitchen island. 


This sauce is very light and OMG SOOO DELICIOUS! It also smells incredible! My entire home smelled like soy and honey all day! Dream!!

The recipe calls for bone in chicken but I went with chicken tenderloin because I really wanted to have a leaner protein. You can go either way.



  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves


  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper


  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

M o r e   i n f o
M o r e   i n f o