Tuesday, April 26, 2016

Baked Sweet Potato Chips

I needed a salt fix so I gave these a try -- they were SO great and SO easy!!  Ever looking for a variation of sweet potato fries, these were great!!
4 Servings: 1 yellow

2 medium sweet potatoes, scrubbed and sliced 1/8 inch thick
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt, preferably sea salt
1 lime, cut into wedges, for serving

Preheat oven to 400 degrees, with racks in center and lower positions. Divide sweet potatoes between 2 rimmed baking sheets. Drizzle with oil, toss, and spread them in a single layer on sheets. Bake, flipping once, until centers are soft and edges are crisp, 22 to 25 minutes. Sprinkle with salt, and serve with lime wedges.

Wednesday, April 20, 2016

Chicken Flatbread with Ranch Chipotle

Had the Roses over for dindin tonight and needed something tasty and quick.  This was super yummy and had a little kick -- if you aren't a fan of spicy, I would omit the crushed red peppers and maybe not use the pepperjack cheese.  I LOVE spicy so I LOVED this :)

2 large flatbread or naan, or 4 small (flatouts at Target bakery section)
4 tablespoons olive oil
1 cup shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)
2 boneless skinless chicken breast, pounded to ½ inch thickness + salt and pepper to taste
1 avocado, sliced or diced
1 red pepper, diced
2 tablespoon packed cilantro leaves, roughly chopped
1 teaspoon crushed red pepper flakes (optional)
1/2 cup ranch dressing
2 teaspoon chipotle seasoning

Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.

Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.

While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

Monday, April 18, 2016

Grilled chicken zoodles in avocado cream

I was looking for something besides your typical salad since I'm getting kinda sick of eating those to get all my veggies in...I was excited for this and it was ok, not great...it did help get lots of veggies in for the day though :)
2 green, 1 blue, 1 red (if use chicken) 

2 large zucchini (spiarlized)
1 avocado
½ cucumber, chopped
½ lemon, juiced
1 clove garlic
3 tablespoons coconut milk
8 leaves of basil
Salt and pepper

Garnish below
Halved cherry tomatoes
Basil leaves
4oz grilled chicken

Grill chicken.

Place zucchini spirals in large bowl.

In a food processor, combine the remaining ingredients and process until smooth.  Toss the zucchini with the avocado sauce until fully coated.

Garnish with cherry tomatoes and basil leaves, and grilled chicken

Ground Beef Taco Skillet

This was the best thing in the world -- it was SOOOO yummy!!  I served it on top of brown rice but you could totally put it on a tortilla too!!  One of my favorite meals ever!!!
Yield: 1 Red, 1 Green, 1 Blue for 1/4 skillet

1lb lean ground beef
cloves garlic, minced
1 yellow and/or 1 red bell pepper, chopped
1 large zucchini, quartered and sliced
½ red onion, diced
1 can of diced Fire Roasted Tomatoes, drained
1 tsp oregano
1 tsp onion powder
2 tsp chili powder
Sea salt & black pepper, to taste
1 cup Monterrey Jack cheese, shredded
Fresh cilantro, chopped, to taste
1 can diced green chilis (if you like spicy!)

In a 12" skillet, break up and brown ground beef, drain excess fat once beef is browned.  Add in veggies and seasonings and cook until onions are translucent.  Top evenly with cheese and cilantro

Serve over brown rice or in a whole wheat tortilla (add 1 yellow for 21 Day Fix) or Top with hot sauce

Saturday, April 16, 2016

Chicken Kabobs

I found a new way to marinade the chicken so figured I would post - it was really good!!

4 tsp onion powder
2 tsp garlic powder
2 tsp. mustard powder
1/4 tsp dried thyme
1 tsp sea salt

Mix together and put on chicken!

Pineapple chunks

Put on kabob and cook J

Friday, April 15, 2016

Crockpot Chicken Tacos

um this was like the easiest thing to make ever -- gotta love a crock pot meal!!  SO yummy!!!
Servings: 6 • Size: 1/2 cup •Per Serving: 1 Red + toppings (add in containers you have left)

1 1/2 lbs raw skinless chicken tenders (I use chicken breast and it works just as well)
1/4 tsp garlic powder 
1/8 tsp oregano 
1/8 tsp ground cumin 
salt, to taste 
16 oz roasted salsa verde

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours. Shred and serve.

**Top Taco with cilantro (free), onion (green), lime (free), spinach (green) and other items based on how many containers you have left at the end of the day.

Sunday, April 10, 2016

Portabello Mushroom and Goat Cheese Omelet

I was so excited for this meal -- it looked so good, sounded so good but it was eh and way to mushroomie :(  Wouldn't make it again...
Serves 1 – 1 green, 1 red, ½ blue, 1 teaspoon

2 large eggs
2 tablespoon water (or unsweetened almond milk)
¼ teaspoon sea salt
1 dash ground black pepper
1 teaspoon olive oil
1 cup thinly sliced baby portabello (or button) mushrooms
4 ½ teaspoon crumbled goat cheese
Chopped fresh flat leaf parsley

Combine eggs, water, salt, and pepper in a medium bowl; whisk to blend.  Set aside.

Heat ½ teaspoon oil in skillet over medium-low heat.

Add mushrooms; cook stirring freq until tender.  Remove mushrooms from pan – set aside.

Heat ½ teaspoon oil in same skillet over medium-low heat.

Add eggs.  Do not stir.  As eggs set, lift edges, letting uncooked portion flow underneath.

When eggs are almost set add mushrooms and cheese.  Cook for 1 – 2 minutes, or until heated t hrough.  Gently fold in half.

Serve omelet with parsley on top.

Stuffed Spaghetti Squash Lasagna

SO good!!!  I never had spaghetti squash before I started 21 day fix, and I'm finding a love for it!!  I love that it's healthy but still tastes amazing!!  This just felt like cheating it was so good!!
8 servings: Half squash is 1 Green, 1 red, 1 blue

2 spaghetti squash
1t olive oil
½ lb ground turkey
1 green pepper, chopped
1 onion, chopped
24oz cottage cheese
2 cups mozzarella cheese
3 eggs
1T chopped garlic

Cut spaghetti squash in half lengthwise and scrape out the seeds.  Rub surface with olive oil and sprinkle with salt and pepper.  Turn face down in glass dish and baked on 400 for 30 minutes.

Brown meat with onion / pepper.

Mix meat, cottage cheese, 1 cup mozzarella, eggs, and garlic.

After baking squash, fill each half with cottage cheese filling – spread 1 cup of spaghetti sauce on top of each half.

Bake for another 30 minutes.  Top with the rest of mozzarella and bake for 5 minutes until melted.

Allow squash to sit for 10 minutes before removing from oven.

Saturday, April 9, 2016

Poached Eggs with Asparagus Toast

This was so fancy and so yummy!!!  I want it again and again and again!!
Serves 2 – 1/2 red, 1/2 green, 1 yellow, ½ orange

½ teaspoon olive oil
10 medium asparagus spears, steamed
2 cups hot water
1 teaspoon lemon juice
2 large eggs
2 slices whole grain bread, toasted
2 tablespoons lemongarlic sauce

Heat oil in medium nonstick skillet over medium heat.

Add asparagus, cook for 3 to 5 minutes, turning occasionally, or until crisp – set aside.

Bring water to a boil in medium saucepan over medium-high heat.  Add lemon juice, reduce hear to maintain a gentle boil.

Place one egg into a small bowl.  Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining egg’ cook 3-4 minutes, or until whites are completely set.  Gently lift eggs out of water.

Spread each piece of toast with Lemon garlic sauce.  Top with 5 asparagus spears, one egg, and pepper .

Lemon Garlic Sauce

This sauce tasted YUMMY on these poached eggs and asparagus toast!!
Serves 5 – 2 tablespoons each (1 orange)

2 tablespoons lemon juice
1 large egg yolk
2 cloves curhsed garlic
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Sea salt
3 tablespoons EVOO

Combine lemon juice, egg yolk, garlic, and mustard in small bowl – mix well.

Season with salt and pepper – slowly add oil and whisking the whole time.

Friday, April 8, 2016

Peach, Basil, Mozzarella Flatbread

Looked a little weird when I saw the ingredients, but this was uber YUMMY!!!  

1 flatbreads (or flatout - Target bakery section)
1 tablespoon olive oil
1 peach
4oz mozzarella cheese
1/3 cup basil leaves (chopped)
¼ cup balsamic vinegar
1 tablespoon honey

Pour vinegar and honey in skillet over medium heat.  Cook and simmer until reduced slightly under 2 tablespoons about 15 minutes – stirring occasionally.

Preheat oven to 100 – brush flatbread with olive oil.  Layer with thinly sliced mozzarella and peaches.  Bake for 4-8 minutes or until cheese is melted.  Remove from oven and top with basil and rest of balsamic vinegar.

Thursday, April 7, 2016

Wild Rice Soup

I'm fancy :)  This was so yummy and so easy!!  It seemed so professional :)
1/2 to 1 Red, 1/2 -1 green, 1/2 - 1 yellow 
1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 cloved garlic, finely chopped
1 cup uncooked wild rice, rinsed and drained
2 bay leaves1/2 teaspoon dried thyme
Salt and black pepper, to taste
4 boneless skinless chicken breasts (about 2 pounds)
10 cups low-sodium chicken broth
1/4 cup chopped fresh parsley

In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.

Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.

Turkey Lettuce Wraps

Um this was the best thing in the world -- haha.  I was licking my plate clean!!
Yield: 8 servings, 2 wraps each 1 Green ½ red

1 tsp. olive oil
1 lb. raw 93% lean ground turkey breast
½ medium red onion, chopped
½ medium red or green bell pepper, chopped
1 clove garlic, finely chopped
1 green onion, chopped
⅔ cup chopped water chestnuts
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. seasoned rice vinegar
2 Tbsp. chopped fresh cilantro
1 large head of lettuce (like red leaf, romaine, or bibb), separated into leaves

Heat oil in medium saucepan over medium-high heat.

Add turkey, onion, and bell pepper; cook, stirring frequently, for 4 to 6 minutes, or until turkey is cooked through and onion is translucent.

Add garlic, green onion, water chestnuts, soy sauce, and vinegar; cook, stirring occasionally, for 2 to 3 minutes, or until most of the liquid has evaporated.

Add cilantro; mix well. Remove from heat.  Evenly spoon mixture onto lettuce leaves; wrap the leaves around mixture, and eat!

Wednesday, April 6, 2016

Roasted Corn, Black Bean, and Feta Salad

This was amazing!!  Would have tasted really yummy with some doritos :) but we will save that for cheat week -- hehe!!
8 servings (1/2 cup serving): 1/2 yellow, 1 blue, 1/2 green

1 cup black beans (if using canned, rinse well)
1 cup roasted corn (thawed)
1 cup sweet cherry tomatoes, quartered
1 cup of chopped peppers – I used orange and green for fun colors
1/4 diced red onion
1 tablespoon of chopped cilantro
juice of one lime
1 tablespoon of honey (optional)
1 avocado

Mix all ingredients together and add honey, if desired, for a slightly sweet flavor

Mashed Cauliflower

If you know me, then you know I'm a HUGE potato lover....but doing the 21 day fix - potatoes are just not worth it all the time for me to burn through my "yellow"....SO I found the next best thing!!  This was actually VERY good and I could barely tell the difference.  Yup - I just said that...try it!!  So easy and good!!

4 cups cauliflower, chopped
2 tbsp butter              
1 tsp salt
1 tsp onion powder
½ tsp garlic powder
Make the mashed cauliflower by steaming the cauliflower until tender, about 15 minutes. Drain and add to a food processor along with the butter, salt, onion powder and garlic powder. Process until smooth.

BBQ Meatloaf Cups

So my finished picture didn't quite look like this -- hehe, but it still tasted amazing!!!  This was so so so good!!  and topped with Mashed Cauliflower just made this the perfect meal!!  So yummy!!  Want to make this again, and again, and again!!

Container count per 3 meatloaf cups: 1 red, 1¾ green, 2 tsp

Meatloaf Ingredients
1½ lbs ground turkey
1 cup yellow or red bell pepper, diced
1 cup onion, diced
1 cup carrot, diced
2 tsp olive oil
2 garlic cloves, minced
1 egg, beaten
1 tbsp dijon mustard
1 tbsp Worcestershire
1 tsp paprika
1 tsp thyme
1 tsp ground mustard
½ tsp salt
¼ tsp pepper
1 cup clean BBQ sauce (or make own)

Mashed Cauliflower Ingredients
4 cups cauliflower, chopped
2 tbsp butter              
1 tsp salt
1 tsp onion powder
½ tsp garlic powder

Preheat the oven to 375 degrees. Lightly grease a muffin pan.

Make the mashed cauliflower by steaming the cauliflower until tender, about 15 minutes. Drain and add to a food processor along with the butter, salt, onion powder and garlic powder. Process until smooth.

To make the meatloaf, heat the olive oil in a pan over medium heat. Add the chopped onion, carrot, pepper, and garlic and cook until soft.

In a medium bowl, mix the sauteed vegetables, ground turkey, egg, dijon mustard, Worcestershire, thyme, paprika, ground mustard, salt, pepper, and ¼ cup of the BBQ sauce.
Spoon the mixture into the muffin pan to make 12 individual meatloaf cups. Top each with a spoonful of the remaining BBQ sauce.

Bake for 25-30 minutes. Top each meatloaf cup with mashed cauliflower. Serve.