Sunday, January 31, 2016

Santa Fe Chicken

Um easy and yummy!!  It wasn't my all time favorite meal, but was tasty and quick!!  Gotta love those crock pot meals!
Serves 4 – I red, 1 yellow, 1 purple

1 1/2 lbs boneless, skinless chicken breast
1 bag frozen corn
1 can black beans drained and rinsed
1 jar all-natural salsa
Toppings: Greek yogurt, cheese, brown rice (if you want to use both yellows)

Pour the bag of frozen corn, can of black beans and salsa into the crockpot and stir it up.

Salt and pepper your chicken and place in the crockpot.

Stir up all of the ingredients a few times until combined well.

Put the lid on and cook for 4 hours on high or 6-8 hours on low.

Turkey Meatloaf

This was REALLY good!  I just got it all ready the night before and then threw in right when I got home from work - and by the time Rossy got home, it was done!!  So good for leftovers too!
8 servings – 1/2 purple, 1/2 yellow and 1 red

2 lbs lean ground turkey
1 cup whole wheat bread crumbs or make your own by putting ezekiel bread in a food processor
1 cup all-natural salsa
2 whole eggs lightly beaten
2 cloves garlic minced
1 tbs chopped parsley

In a large bowl, combine ground turkey, whole wheat bread crumbs, salsa, eggs, garlic and parsley.

Using your hands, mix together until combined well.  On a baking pan, form the mixture into a loaf.  Place in the oven and cook for 60-70 minutes, or until center is no longer pink.

Monday, January 18, 2016

Sunday, January 17, 2016

Lemon Garlic Sauce

We made this with Spicy Cauliflower and it was the perfect combo!!  I even put a little on my chicken breast :)
Serves 5 (2 tablespoons each) - Fixate - 1 orange

2 tablespoons fresh lemon juice
1 large egg yolk
2 cloves crushed garlic
1 tablespoon dijon mustard
1 tablespoon whole-grain mustard
Sea Salt
3 tablespoon EEVO

Combine lemon juice, egg yolk, garlic, mustards in small bowl.  Mix well.

Season with salt and pepper

Slowly add oil, whisking continuously until well blended.

Spicy Cauliflower Bites

This was pretty good, but I didn't like it was much as other cauliflower recipe.  BUT it was something different :)
Serves 5 - Fixate: 2 green, 1/2 orange, 1 teaspoon

6 cups cauliflower florets
1/2 teaspoon sea salt
1/2 cup hot pepper sauce
1/3 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
12 teaspoon onion powder
1 teaspoon pure maple syrup
1 teaspoon worcestershire sauce
2 tablespoons butter
3 cups celery sticks
6 tablespoons lemon garlic sauce

Preheat oven to 350.  Lightly coat large baking sheet with spray.  Place cauliflower on baking sheet - coat lightly with spray.  Season with salt.

Bake for 20 minutes or until tender-crisp.

While that is cooking, combine hot sauce, vinegar, cornstarch in medium saucepan; whisk until cornstarch is dissolved.

Add chili powder, paprika, garlic powder, onion powder, maple syrup, worc. sauce, butter, and salt.  Whisk to blend.

Heat hot sauce mixture over medium-high heat; cook stirring for 10 minutes or until thickened.  Set aside.

Pour hot sauce mixture over baked cauliflower - mix well,  Return it to oven and bake for 5 minutes.  Serve hot with celery and lemon garlic sauce.

Chicken Stuffed Bell Peppers

We had this on the menu but then ran out of time to make it - SO we made it in pieces, so it was a little time consuming.  BUT it would perfect to make on a sunday to meal prep.  We enjoyed this for lunch the rest of the week and it was so good!!
Serves 8 (1/2 pepper each) - Fixate - 1 green, 1 yellow, 1 red, 1/2 blue

4 medium red pepper, cut in half
2 teaspoon olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1.5lbs boneless chicken breast, chopped into 3/4 inch pieces
1.5 teaspoons ground chili powder
1.5 teaspoons ground cumin
1 teaspoon sea salt and pepper
1 cup all natural tomato sauce
2 cups cooked quinoa
1 cup canned black beans, drained and rinsed
1 cup frozen corn kernels
5 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 cup shredded monterey jack cheese

Preheat oven to 375.  Place pepper skin side down, in large baking dish; set aside.

Heat oil in large nonstick skillet over medium heat.  Add onion; cook, stirring frequently until onion is translucent.

Add garlic; cook, stirring frequently for 1 minute.

Add chicken, chili powder, cumin, salt, and pepper; cook stirring for 5 minutes, or until chicken is no longer pink,

Add tomato sauce, quinoa, beans, corn, cilantro, and lime juice.  Reduce heat to medium-low; cook, stirring occasionally for 3-5 minutes or until heated through.

Divide chicken mixture evenly between pepper halves; cover lightly with foil.

Bake for 35 minutes until peppers are tender - remove foil.  Top each pepper with cheese and bake till melted.

Serve sprinkled with cilantro.


This was so so so good.  I LOVE that it used leftover chicken stuffed bell peppers, so I could get more meals out of making that one.  I added a little bit of salsa on top and it was perfect for my morning snack!!
Serves 6: Fixate - 1/2 green, 1/2 yellow, 1 red, 1/2 blue

6 large eggs, lightly beaten
1/4 teaspoon sea salt
1/2 cup shredded parmesan cheese
3 servings chicken stuffed bell peppers
1 teaspoon olive oil
1/4 cup chopped fresh flat leaf parsley

Preheat oven to broil.  Combine eggs, salt, and cheese in a large mixing bowl; whisk to blend.

Add chopped chicken stuffed bell peppers; mix well.

Heat oil in 12-inch nonstick oven-safe skillet over medium-low heat.  Pour egg mixture into skillet; cook, stirring frequently with rubber spatula, for 4-5 minutes, or until egg mixture has set on the bottom and begins to set on top.

Place skillet in oven.  Broil for 3-4 minutes, or until lightly browned and fluffy.  Cut into 6 servings.  Sprinkle with parsley; serve immediately.