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The Easiest Spaghetti Recipe KNOWN TO MAN!

This is by far THE easiest crock pot recipe known to man and its FLIPPING DELICIOUS! My entire Family loved it and it took me all of 4 minutes to prepare!





I used this Pasta Sauce instead of making my own and it came out perfect!



  • 1 medium spaghetti squash
  • 1 1/2 cups crushed tomatoes
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp dried oregano
  • 16 gluten-free chicken meatballs such as Al Fresco
  • 2 tbsp butter or olive oil
  • Additional salt and pepper to taste


  1. Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.
  2. In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
  3. Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  4. Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.
  5. Divide between 4 plates and top with sauce and meatballs.


Serves 4. Each serving has 11.8 g of carbs and 1.92 g of fiber. Total NET CARBS = 9.88 g.

Food energy: 235kcal Total fat: 13.52g Calories from fat: 121 Cholesterol: 80mg Carbohydrate: 11.80g Total dietary fiber: 1.92g Protein: 15.39g Sodium: 504mg


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.

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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


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