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

Ingredients

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

Ingredients

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.

Jan 2016 - Week 3 Menu and Recipes

Monday Recipe:
Calabrese Salad

 Tuesday Recipes:

Eggplant Turkey Burger

Sweet Potatoes

Friday Recipes:
Chicken Stuffed Peppers

Sunday Recipes:

Spicy Cauliflower Bites

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

Ingredients:

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

Ingredients:
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

Ingredients:

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.

Fritta

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

Ingredients:
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.

Chicken Stuffed Bell Peppers

This was putsy but really yummy -- so I preferred the leftovers cause that was no effort at all :)  Make this on a weekend!

Serves 8:1/2 pepper each  -Fixate: 1 green, 1 yellow, 1 red, 1/2 blue

Ingredients:

4 medium peppers, cut in half
2 teaspoon olive oil
1 medium onion, chopped
1.5lb chicken breast, chopped
1.5 teaspoon chili powder
1.5 teaspoon cumin
1 teaspoon salt
pepper
1 cup all-natural tomato sauce, no salt or sugar
2 cup cooked quinoa
1 cup canned black beans, drained and rinsed
1 cup frozen corn
5T chopped fresh cilantro
2 T fresh lime juice
1 cup shredded monterey jack cheese

Cook quinoa.

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

Heat oil and add onion - cook until translucent.  Add garlic, cook 1 minute more.  Add chicken, chili powder, cumin, salt, pepper - cook, stirring frequently until chicken is no longer pink.

Add tomato sauce, quinoa, beans, corn, cilantro, lime juice.  Reduce heat to medium-low, cook until heated through.

Divide chicken mixture into pepper halves; cover lightly with foil.  Bake for 35 minutes or until tender.

Remove foil and top each pepper with cheese - bake until melted.  Serve with cilantro and hot sauce on top.

Sweet Potatoes

The whole fam LOVES sweet potatoes - so this was a quick side to make up to go with any meal!!

Serves 4

Ingredients:
4 sweet potato, cut into 1 inch cubes
1 onion, cut into 1 inch cubes
4 teaspoon olive oil
1/2 teaspoon sea salt and pepper

Preheat oven to 450 - put potatoes and onion on baking sheet - drizzle with oil and toss gently.  Bake for 18-22 minutes or until tender.  Season with salt and pepper and serve.

Eggplant Turkey Burger

This was pretty good!!  I really liked the burger with the slice of cheese :)  Felt like I was cheating!

Fixate - Serves 4: 1.5 green, 1 red, 1 blue

Ingredients:
12oz ground lean turkey breast
1 onion - 1/2 sliced and 1/2 chopped
2 large egg whites
1 tablespoon finely chopped fresh parsley
1 teaspoon hot pepper sauce
1 medium eggplant, peeled and sliced into 8 rounds
1 medium pepper, sliced
1 teaspoon olive oil
4 slices muenster cheese (4oz)
1 tablespoon balsamic vinegar

Preheat grill or broiler to high.

Combine turkey, 1/2 onion (chopped), egg whites, parsley, and hot sauce in a medium bowl; mix well.  Form turkeys into 4 patties.

Grill for about 4-5 minutes on each side until no longer pink in middle.  Set aside - keep warm.

Brush 1/2 onion (sliced), eggplant, and bell pepper with oil.  Grill for 2- 3 minutes on each side.

Place a slide of eggplant on each plate.  Top with patty, slice of onion, slice of pepper, slice of cheese.  Sprinkle with vinegar and top with 2nd eggplant slice.

Calabrese Salad

We needed a quick lunch or snack today, and this was perfect for that!!

Fixate - Serves 1(138 calories): 1/2 green, 1 blue, 1 teaspoon

Ingredients:
2 teaspoon prepared pesto sauce
2 thick slices tomato
4 large fresh basil leaves
1 slice mozzarella
dash sea salt and pepper
4 teaspoon balsamic vinegar

Spread 1 teaspoon pesto sauce on serving plate - top with 1 tomato slice, 2 basil leaves, and mozzarella.

Spread remaining 1 teaspoon pesto sauce on mozzarella slice; top with remaining tomato slice and basil leaves.  Season with salt and pepper.

Drizzle with balsamic vinegar; serve!

White Chicken Chili

So this is NOT clean eating, but it was probably the most delicious thing I've ever eaten in my whole life!!  SOOOO if you are on your cheat week or you are looking for something to have a little bowl of yumminess -- make this right away!  It's SO good!!

Ingredients:
48oz jar Randall’s great northern white beans
1 large white onion
1 stick of butter
1/4 cup all purpose flour
1/2 cup sour cream
2 tbsp chili powder
1/2 tsp cayenne pepper
salt to taste
3/4 cup chicken broth
2 cup half and half
1.5 lbs boneless skinless chicken breast
8oz Monterey jack cheese
4oz can chopped green chilies
1 tbsp ground cumin
1/2 tsp white pepper

Mix all ingredients in a crock pot and cook for 6 hours on low

Jan 2016, Week 2 Menu and Recipes

Monday Recipe:
Turkey Sloppy Joes

Tuesday Recipe:

Chicken Parmesan

 Wednesday Recipe:
Tomato Basil Soup

Thursday Recipe:

Pineapple Chicken Skewers

Turkey Sloppy Joes

We made this with whole wheat noodles and it was DELICIOUS!!!  Can't WAIT for lunch tomorrow!!!

Serves 4 (1 cup each) - Fixate - 1 green, 1 red, 1 teaspoon

Ingredients:
1 teaspoon olive oil
1 red pepper, chopped
1 white onion, chopped
2 cloves garlic, chopped
1lb ground 93% lean turkey breast
1/2 teaspoon seat salt
1/4 teaspoon pepper
1 cup all natural tomato sauce, no salt / sugar
1 tablespoon worcestershire sauce, gluten free
1 1/2 teaspoons hot pepper sauce
1 tablespoon raw honey

Heat oil in large skillet over medium heat.

add onion and bell pepper; cook, stirring frequently for 4 minutes, or until onion is translucent.

Add garlic; cook, stirring frequently for 1 minute.  Transfer onion mixture to medium bowl.  Set aside.

Add turkey to the same skillet; cook, over medium heat, stirring frequently to break up the turkey, for 8-10 minutes, or until turkey is no longer pink.

Season with salt and pepper.

Add onion mixture, tomato sauce, worcetershire sauce, pepper sauce, and honey.  Mix well.  Reduce heat to medium-low; gently boil, stirring occasionally, for 15-20 minutes or until sauce has thickened.

Sprinkle each serving with parsley.

Oven Fried Chicken

I was making chicken Parmesan didn't realize you needed this chicken to make that - so it was a little putsy, BUT really really good!!

Serves 4 - 1 yellow, 1.5 red, .5 blue, .5 orange, 1 teaspoon

Ingredients:
2 tablespoons pine nuts
1 tablespoon cornmeal
1/2 teaspoon onion powder
1/2 teaspoon ground paprika
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne
1/2 teaspoon dried oregano leaves
1/2 teaspoon sea salt
1/2 teaspoon dried thyme
1/2 teaspoon baking powder
1/4 cup almond flour
1/4 cup coconut flour
2 tablespoons grated Parmesan cheese
1/2 cup low fat buttermilk
1 large egg white
4 (4oz) chicken breasts
1 tablespoon olive oil

Preheat oven to 425.  Place pine nuts and cornmeal in food processor; cover and pulse until finely ground.

COmbine pine nut mixture, onion powder, paprika, garlic powder, pepper, cayenne, oregano, thyme, salt, baking powder, flour, and cheese in a shallow dish; mix well. Set aside.

Combine buttermilk and eggs in shallow dish; whisk to blend.

Dip each chicken breast into the buttermilk mixture; dredge in pine nut until evenly coated.  Set aside.

Heat oil in large, oven proof skillet over medium heat until fragrant.  Add chicken breasts, cook 3-4 minutes.  Turn chicken.  Place skilley in oven; bake for 10-12 minutes, or until 165.

Pineapple Chicken Skewers

These were really good -- the marinade was yummy.  I marinaded the night before, and that helped with prepping!

Fixate - Serves 4 (2 skewers each): 1/2 Green, 1/2 purple, 1 red, 1/2 teaspoon

Ingredients:
8 skewers
1lb boneless chicken breasts
1/4 cup reduced sodium soy sauce
2 teaspoon sesame oil
2 teaspoon grated fresh ginger
8oz can pineapple chunks, drained
1 medium red pepper, cut into 1 inch chunks
1/2 red onion, cut into 1 inch chunks

Place chicken in baggie and add soy sauce, oil, ginger; seal bag and gently mix.  Refrigerate at least 30 minutes to marinate.

Preheat grill -- make up your skewers -- grill until chicken is no longer pink

Chicken Parmesan

Fixate - Serves 1: 2 green, 1.5 red, 1 blue, 1 teaspoon

Ingredients:

1 oven fried chicken breast 

3 tablespoons clean tomato sauce

1 tablespoon shredded mozzarella cheese

1 tablespoon shredded Parmesan cheese

1 serving zoodles

Preheat oven to 350 - place chicken in medium baking dish.  Meanwhile, make up your zoodles.

Top with tomato sauce and cheeses.

Cover with foil - bake for 20 minutes, or until cheese is bubbly and chicken is heated through.  Serve with zoodles

Creamy Tomato Basil Soup

This was AMAZING!!  Such a great soup!!  And it's been soooo cold that it was the perfect meal teamed with grilled cheese sandwich.  LOVE LOVE LOVE!!

Fixate - Serves 8: 1 green, 1.5 teaspoons (72 calories)

Ingredients:

4 teaspoons olive oil

1/2 cup chopped carrots

1/2 cup chopped onions

2 teaspoon dried basil leaves

28 can whole san marzano tomatoes

3 cups low-sodium organic veggie broth

3/4 teaspoon sea salt

1 1/2 cups unsweetened almond milk

8 teaspoon shredded parmesan cheese

8 tablespoons sliced fresh basil leaves

Heat oil in medium saucepan over medium-high heat.  Add carrots, onion, dried basil; cook - stirring freq until onions are translucent.

Add tomatoes, broth, salt; cook, stirring freq until it reaches a gentle boi.  Reduce heat to low - boil for 15 minutes.

Use immersion blender to make soup smooth.  Then add almond milk; cook over med-low heat, stirring freq for another 3-4 minutes.

Top each serving with 1 teaspoon cheese and tablespoon fresh basil.

New Year, New Fix!! Week 1 Menu

Monday Recipe:
Pecan Crusted chicken

Tuesday Recipe:

Mac n Cheese Broccoli and Chicken

Wednesday Recipe:
Steak Fajitas
Steak Salad

Thursday Recipe:

Turkey Chili 

Friday Recipe:
Tuna Salad

Sunday Recipe:

Spaghetti Pizza Pie

Spaghetti Pizza Pie

This was AMAZE-BALLS!!!  Ross and I couldn't get enough of this...we wanted more and more and more :)  SOOOO good!!!

Serves: 3-4

Ingredients

1 large spaghetti squash (about 600 grams)

1 pound italian sausage

½ yellow onion, diced

1 cup pizza sauce (no sugar added)

1 teaspoon dried basil

salt and pepper, to taste

3 eggs, whisked

(optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)

Preheat oven to 400 degrees.

Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.

Once squash is done cooking, remove threads and place in an 8x8 greased baking dish.

Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.

Add pizza sauce, dried basil and salt and pepper to the pan and mix well.

Add sausage mixture to the 8x8 dish and mix well with spaghetti squash threads.

Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.

Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn't give when you press on it in the middle of the dish.

Let rest for 5 minutes before serving.

Tuna Salad

This was a super quick lunch and pretty good!!  Made a lot more than 2 servings though :)

Serves 2 - Fixate - 1/2 green, 1 red, 1/2 teaspoon

Ingredients:
2 (5oz) cans of light tuna, packed in water - drained
1 teaspoon EEOO
1 tablespoon dijon mustard
1 red pepper, chopped
2 tablespoons fresh tarragon

Combine and serve in a tomato :)

Turkey Chili

Um this was my favorite chili in the whole wide world -- yup, I just said that!  Ross and I LICKED it clean...it was so so so good!!

Serves 8 (1 1/2 cups each) - Fixate - 1/2 green, 1 yellow, 1 red, 1/2 teaspoon

Ingredients:
2 teaspoons coconut oil, melted
1 medium onion, chopped
1 green pepper, chopped
1 red pepper, chopped
2 cloves garlic, finely chopped
1lb cooked 93% lean ground turkey breast
2 cans (15oz) kidney beans, drained and rinsed
15oz can organic diced tomatoes, no salt added
1 cup red wine
1 tablespoon ground  chili powder
1/2 teaspoon sea salt
2 teaspoons crushed red pepper
1/4 cup choped fresh cilantro
8 teaspoon crumbled goat cheese

Heat oil in large saucepan over medium-high heat.

Add onion and bell peppers; cook, stirring occasionally, for 5 minutes - or until onion is translucent.

Add garlic; cook, stirring frequently for 1 minute.

Add turkey, beans, tomatoes (with liquid), wine, chili powder, salt, and red pepper.  Bring to a boil.  Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.

Evenly divide between 8 serving bowls; top with cilantro and cheese.

Steak Fajitas

YUMMY IN MY TUMMY!!!  So healthy yet it feels like cheating!!  Eat over and over and over again :)  If you weren't up for eating this for leftovers tomorrow, just take the steak and make this steak salad with the leftovers!

Serves 4 (2 fajitas each) - Fixate - 1 green, 1 yellow, 1 red, 1 teaspoon

Ingredients:

1 1/2 teaspoons olive oil

2 medium green peppers, cut into strips

1 medium onion, sliced

2 cloves garlic, finely chopped

1lb extra-lean beef sirloin, cut into 2 inch strips

1 teaspoon ground chili powder

1 teaspoon ground cumin

1/2 teaspoon sea salt

1/2 cup salsa

8 (6 inch) corn tortillas, warm

4 tablespoons greek yogurt

1/2 cup chopped cilantro

lime wedges

Heat oil in large nonstick skillet over medium - high heat.  Add bell peppers and onion; cook, stirring occasionally, for 5-6 minutes,or until onion is translucent and peppers are tender.

Add garlic; cook, stirring frequently, for 1 minute.

Add beef, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7-8 minutes, or until meat is no longer pink.

Add salsa; cook, stirring frequently for 2-3 minutes or until heated through.

Evenly top each tortilla with beef mixture, yogurt, cilantro, and squeeze of lime.

Mac n Cheese with Broccoli and Chicken

This was pretty good -- still looked at Ross and said "eh not much taste" - but it was a healthy way to eat mac n cheese!!

Serves 8 (1 1/2 cups each) - Fixate - 1 green, 1 yellow, 1/2 red, 1/2 blue

Ingredients
4oz whole wheat macaroni
4 teaspoon coconut oil
2 Talespoons unbleached whole wheat flour
1 1/2 cups unsweetened almond milk
1 1/4 cups freshly grated extra-sharp cheddar cheese
3 cups cooked chopped chicken breast
6 cups chopped broccoli florets, steamed
1 teaspoon sea salt
1/2 teaspoon pepper

Cook macaroni according to package (don't use salt) and steam broccoli.  Set aside.

Melt butter in a large saucepan over medium heat.

Add flour; cook, whisking constantly, for 1 minute, or until brown (don't let it burn)

Slowly whisk in almond milk; cook, whisking constantly, for 1-2 minutes, or until mixture thickens and there are no lumps.

Reduce heat to low.  Add cheese; cook, whisking constantly, for 2-3 minutes, or until melted.

Add chicken, broccoli, salt, and pepper; cook, stirring constantly for 1 min, or until heated through.

Serve :)

Pecan Crusted Chicken

Eh this was pretty good, but not very flavorful.  AND I burnt the pecans so you think it would have been :)  haha

Serves 4

INGREDIENTS

4 chicken breasts or cutlets

½ teaspoon table salt

¼ teaspoon black pepper

¾-1½ cups FINELY chopped pecans (cutlets use less than breasts)

1 large egg, lightly beaten

3 tablespoons olive oil

For chicken breasts: preheat oven to 350 degrees,  Sprinkle chicken with salt and pepper.

Place pecans in a shallow bowl and egg in an additional shallow bowl.

Dip chicken in egg and then into pecans, pressing firmly to adhere. If pecans are too large they will not adhere properly.

Cook chicken in hot oil in a large nonstick skillet over medium-high heat.

For chicken breasts: cook until exterior is nicely browned and then transfer to cookie sheet in oven. Cook until flesh is white and any juices run clear (165 internal temperature) this took 10 minutes for me.

Steak Salad

Forgot to take a pic, but this was so so good!  I had it for lunch because I had made the steak with fajitas last night, and then just got to use the leftover steak and put in this salad!  Perfect and quick!

Serves 4 - Fixate - 2 green, 1 red, 1 blue, 1 orange (403 calories)

Ingredients:
8 cups mixed salad greens
1 cup sliced yellow pepper
1 cup cherry tomatoes, cut in half
1 cup sliced carrots
1 cup sliced red onion
3 cups steak (used leftovers from Steak Fajitas)
1 medium avocado, sliced
Dressing of your choice

SOOOO good :)