Tuesday, August 30, 2016

Morocco Carrot Salad

Made this for the 21 day 3 day refresh - pretty good :)

Makes 1 serving  

2 medium carrots, grated
½ teaspoon EEOO
2 teaspoon fresh lemon juice
2 tablespoons chopped fresh cilantro
½ clove garlic, chopped
1 dash ground cumin, paprika, cinnamon, salt, cayenne pepper

Combine carrots, oil, lemon juice, cilantro, and spices in a large bowl – mix well.

Let salad marinate, covered in fridge for 2-3 hours before serving.

Lasagna Skillet

This was AMAZING!!!  SO SO SO SO good!!  Ross and I licked our plates -- and so did Evan :)  So yummy!!!
Serves 4: 1 yellow, 1 red, 1 blue, ½ purple, 1 teaspoon

2 cups brown rice cooked
1 pound Italian turkey sausage ground
3 cloves garlic minced
2.5 cups marinara sauce jarred
1/2 teaspoon oregano
½ teaspoon Italian seasoning
½ cup low fat mozzarella cheese shredded
½ cup low fat ricotta cheese
4 teaspoons olive oil
basil leaves sliced


In a large skillet over medium-high heat, add 2 teaspoons of the olive oil.

Add the ground turkey sausage to the skillet and season with salt and pepper. As it cooks, break up into small pieces. Cook until browned, then drain any excess grease from the meat. Place the cooked meat onto a separate plate.

Add the other 2 teaspoons of olive oil to the skillet and add the garlic. Cook, stirring, until garlic has softened a bit. Approx 3-5 minutes.

 Add the turkey sausage back in with the garlic, and add the oregano and italian seasoning, stirring until combined.

 Add marinara sauce. Bring to a boil and then reduce to a light simmer. Allow the sauce and meat to simmer for about 10 minutes.

 Season your rice with salt and pepper. Do not skip this step or it’ll make for a bland dish. :)

 Add the rice to the sauce and meat mixture. Stir until thoroughly combined.

 Top with mozzarella cheese and place skillet into the oven on a low temperature broil. The goal is just to melt the cheese on top!

 Remove from the oven once cheese has melted and add dollops of the ricotta cheese before serving.

 Add basil sprinkled to the top of the dish!

Monday, August 29, 2016

Veggie Stir Fry

Made this for the 21 day refresh - so good!
Makes 1 serving  

½ teaspoon olive oil
½ clove garlic
½ teaspoon grated fresh ginger
½ cup green beans
½ cup sliced fresh carrot
½ cup sliced fresh red bell pepper
¼ teaspoon sea salt
2 tablespoons organic veggie broth

Heat oil in medium skillet over medium heat; add ginger and garlic.  Cook 1-2 minutes.

Add green beans, carrot, pepper, salt, broth – cook for 5-7 minutes until veggies are crisp.

Tuesday, August 23, 2016

Chicken Spinach Burgers

1 red ½ green ¼ blue

First, throw this into a food processor:
4 oz. wilted spinach
1/2 small onion
1 clove of garlic
2 green onions, roughly chopped

then, stir this mixture into 1 lb. ground chicken  and add:
2 T. balsamic vinegar
2 t. soy sauce
1 t. lemon juice
1/2 t. chili powder
1/4 c. shredded cheddar cheese

Then, I added about 1/2 c. of Panko (NO EGG!), mixed it all together, and formed them into patties:

I refrigerated these for about 2 hours prior to dinner.  It allowed all the garlic and onion to release into the meat.  Also, the soy sauce and balsamic are super flavorful – more so after a few hours in the box.  You could grill or broil these, but I chose to cook them in my 10″ skillet.  

Wednesday, August 17, 2016

Peanut Chicken with Soba Noodles

I didn't make this but someone on my 21 day fix team did and really liked it!!
4 servings: 1 Green, 1 yellow, 1 blue/orange, ½ red

½ cup low-sodium organic chicken broth
1 Tbsp. all-natural peanut butter
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. raw honey
2 cloves garlic, finely chopped
1 thin slice fresh ginger, peeled, finely chopped
1 tsp. coconut oil
12 oz. raw chicken breast, boneless, skinless, cut into 2-inch pieces
½  medium onion, thinly sliced
2 cups fresh spinach (or chopped baby bok choy)
1 cup fresh shelled edamame
2 cups cooked soba noodles (about 4 oz. dry noodles)
1 tsp. crushed red pepper (optional)
2 Tbsp. raw peanuts

Combine broth, peanut butter, soy sauce, honey, garlic, and ginger in a medium bowl; whisk to blend.
Set aside.

Heat oil in large skillet (or wok) over medium-high heat.

Add chicken and onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.

Add spinach; cook, stirring frequently, for 2 to 3 minutes, or until spinach is wilted.

Add edamame, noodles, broth mixture, red pepper (if desired), and peanuts; cook, stirring frequently, for

2 to 3 minutes, or until heated through.

Wednesday, August 3, 2016

Brushetta Chicken

This is so nice cause you can prep in parts and really only have to spend the time grilling -- yummy!!
  1. Serving: 4oz Chicken, top with 1/2-1 cup bruschetta salsa =  1 Red, 1/2 Green, 1/2 blue, 1 Tsp

    bruschetta topping
    6 medium Roma tomatoes, seeded and chopped
    1/4 cup finely chopped fresh Basil leaves
    1/2 tsp sea salt
    3 cloves garlic, minced
    1 T Balsamic vinegar
    1/4 tsp black pepper
    1 1/2 T Olive oil

    Combine all ingredients in a medium bowl. Cover and chill until ready to serve.

    2 lbs boneless, skinless chicken breast
    1 T oregano (fresh, optional)
    1 T fresh basil, chopped
    1/2 tsp thyme
    1 tsp fresh Italian parsley, chopped
    1-2 T lemon juice
    1-2 T Balsamic vinegar
    2 T olive oil
    2 cloves garlic, minced
    1/2 tsp black pepper
    1/4 tsp sea salt
    Parmesan cheese, shredded

    Combine all ingredients in gallon size ziplock bag and seal. Shake to coat the chicken evenly. Place in the refrigerator to marinate for at least 1 hour. For best results, assemble the chicken and marinade the morning of or the night before you plan to have this meal!

    grill directions
    Let meat sit at room temperature for about 30 minutes before grilling.  Grill for about 5 minutes per side until no longer pink in the middle.

    baking directions
    Preheat oven to 350 degrees  Remove chicken from bag and place in baking dish; discard marinade.  Cover with foil and bake in oven for 30-40 minutes (longer if you are using larger chicken breasts) or until chicken is thoroughly cooked.

    Top with the bruschetta salsa, 1/2 blue container Parmesan cheese and garnish with fresh basil leaves. I served mine over a bed of spaghetti squash.

Clean Ranch Dressing

1 Red


1/2 cup thick Greek yogurt
1 tsp. lemon juice
1/4 tsp. onion powder
1/4 tsp. celery seed
1/4 tsp. salt
1/4 tsp. chopped fresh herbs, optional

Mix all the ingredients together in a small bowl.

Monday, August 1, 2016

Spinach, Tomato, and Quinoa Breakfast Casserole

I didn't make this but heard it was DELISH!!  I was scared because of the quinoa but I'm going to have to try it now!
5 servings – 1 green, 1 red, 1 yellow (272 calories)

Nonstick cooking spray
2½ cups cooked quinoa
8 large eggs, lightly beaten
¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
4 cups raw spinach
1 cup cherry tomatoes, halved
½ cup finely chopped basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Heat oven to 375° F.  Lightly coat 9×12-inch baking dish with spray. Set aside.

Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.

Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.