Dinner Recipes

Let's be real: our kids don't always want what we cook for dinner. My children are extremely picky eaters, so I always have a back-up prepared for their dinners (pasta, chicken nuggets, crackers with peanut butter - by the end of the day, I will agree to almost anything as long as it's not candy and they don't go to bed hungry). The rule in our house is TRY IT. If my children at least try what I have prepared for dinner, and they REALLY do not like it, they are welcome to eat something else - after I have eaten my delicious, hot, healthy dinner.

I also make my kids try my meals repeatedly - just because they didn't like it the first time, doesn't mean they won't like it the 100th time... This logic goes both ways when they tell me they love a certain meal, and the next time I make it they are suddenly acting as though I am poisoning them. [Insert eye roll here.]

All Meat Veggie Chili {Paleo}

Prep time: 10 mins. Cook Time: 30 Minutes

Serves: 8 servings

Ingredients:

1 - 1 1⁄2 pounds ground beef or turkey

2 cloves garlic, chopped

2 tablespoons oil

1 1⁄2 cups onion, diced, about 1 large onion

1⁄2 cup chopped celery, about 2 stalks

1 1⁄2 cups carrots, peeled and diced, about 4 medium carrots

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon salt

1⁄4 teaspoon cayenne pepper (optional)

4 cups zucchinis, diced, about 2-3 medium zucchinis

1 15-ounce can tomato puree or tomato sauce

1 15-ounce can diced tomatoes

Instructions

1. In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is thoroughly cooked and browned. Drain off excess fat, set aside.

2. Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium-high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.

3. Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.

4. Check on the amazing mixture every so often and stir. Serve immediately.

Notes

This is a very thick chili recipe. Add up to 1 cup of additional liquid (tomato sauce or water) to thin out the sauce if you prefer.

Recipe by Laura Fuentes at http://www.laurafuentes.com/paleo-chili-recipe-all-meat-veggie/

21 Day Fix Containers: 1 Red, 1 Green

Options for serving: My kids like to use "Scoops" tortilla chips to eat this chili. I add 1/8 Avocado on top of mine. You can also serve it over brown rice (1/2 cup cooked = 1 Yellow) or cauliflower rice (1/2 Green).

Almond Crusted Chicken

SERVINGS: 6

Total Time: 41 Min. * Prep Time: 25 Min. * Cooking Time: 16 Min.

CONTAINER EQUIVALENTS: 1 Green, 1 Red, ½ orange, 1 Teaspoon

INGREDIENTS:

6 (4 oz) raw chicken breasts, boneless, skinless

1 cup Almond Flour

4 cloves garlic, finely chopped (I use my garlic press)

3 tsp finely grated lemon peal (lemon zest)

¼ tsp sea salt

¼ tsp ground black pepper

1 large egg, lightly beaten

¼ cup water

1 tbsp. olive oil (or extra-virgin organic coconut oil)

3 tsp. olive oil

6 cups mixed vegetables (I roast zucchini and carrots)

Fresh parsley (for garnish; optional)

DIRECTIONS:

1. Preheat oven to 425 F

2. Place chicken breast on a cutting board. Hold it flat with the palm of one hand and, with a chef’s knife in the other hand, carefully slice it in half horizontally (parallel to the cutting board). Repeat with remaining chicken.

3. Place each chicken breast half between 2 pieces of plastic wrap/waxed paper and pound with a mallet or tenderizer until ¼ inch thick. Set aside.

4. Combine almond flour, garlic, lemon peel, salt & pepper in a shallow dish; mix well. Set aside.

5. Combine egg and water in a shallow dish; whisk to blend.

6. Dip each chicken breast into the egg mixture; dredge in almond flour mixture until evenly coated. Set aside.

7. If you are roasting vegetables, toss them with olive oil, salt, pepper & thyme (or spices of your choice) – I usually put them in a Ziploc to toss/coat. Place in 1 layer on a baking sheet and bake for 10 minutes – turn over, bake another 10 minutes.

8. Heat oil in large, ovenproof skillet over medium-high heat.

9. Add chicken breasts; cook for 3-4 minutes. Turn chicken.

10. Place skillet in oven; bake for 10-12 minutes, or until a thermometer inserted into the thickest part of each breast reads 165 F.

11. If you didn’t roast your vegetaables, you can sautee them in a pan over medium high heat 2-3 minutes while chicken is cooking.

12. Serve chicken with vegetables garnished with parsley (if desired).

13. Freeze leftovers or refrigerate 3-4 days.

Asian Chicken - 21 Day Fix Instant Pot

Serving Size: 2/3 cup of chicken

Ingredients

1-2 lbs of chicken thighs (1lb for 4 servings) 1/4 cup of honey

1/3 cup of coconut aminos

1 T tomato paste

2 tsp coconut oil

1/2 tsp sea salt

a dash of crushed red pepper 2 tsp rice flour (optional)

Instructions

Place chicken in the Instant Pot.
In a small bowl, mix the rest of the ingredients together, except flour.
Pour over honey mixture over chicken and place the top on the pressure cooker. **If you are using an 8 quart pot, add 2/3 cup of water.
Turn to high pressure and set for 15 minutes. It should take about 15 minutes to come to pressure.
After the timer is up, switch to quick release.
To thicken sauce, remove chicken and set to saute. Whisk in two teaspoons of flour, if desired, and cook for a few
minutes, stirring frequently. Then add chicken back in and keep warm until you are ready to eat.
Serve chicken and sauce over rice or quinoa and your choice of veggie.

21 Day Fix Container Count:

1 RED, 1 tsp (this is just the chicken, not the sides)

7.6.7

147 https://confessionsofafitfoodie.com/2017/01/21-day-fix-instant-pot-asian-chicken-thighs/ Confessions of a Fit Foodie

Bacon Wrapped Pork Tenderloin

PREP TIME 10 mins COOK TIME 40 mins TOTAL TIME 50 mins

This Bacon Wrapped Pork Tenderloin has a sweet and smoky sauce that's Paleo and Whole30 friendly and even kid friendly! The prep is just 10 minutes and the recipes can easily be doubled for a crowd.

Author: Michele

Paleo & Whole30

Serves: 4-6 servings

INGREDIENTS:

• 1.25-1.5 lb pork tenderloin (Whatever is available in this range is fine, cook time might vary based on the size of your tenderloin)

• ⅓ cup pitted dates, softened*

• 2 Tbsp water

• ¼ cup coconut aminos

• 2 Tbsp brown mustard

• ¼ tsp smoked paprika

• ¼ tsp onion powder

• ⅛ tsp black pepper

• sea salt to sprinkle on meat

• 6 slices nitrate free, sugar free bacon (for Whole30) - I get mine from U.S. Wellness Meats

INSTRUCTIONS:

• Cut off the silver skin from your tenderloin and remove any excess fat. Sprinkle it with salt all over and set it in a roasting pan or large cast iron skillet. Preheat your oven to 400 degrees.

• To make the sauce, a food processor or high speed blender will work best. Place the softened dates and water in the food processor and process on high until a paste forms. Add the coconut aminos, mustard, smoked paprika, onion powder and black pepper and pulse until combined.

• Pour half of the sauce over the meat and turn to cover the bottom as well. Lay the half strips of bacon over the top of the pork to cover (tuck gently underneath if there's extra), then pour remaining sauce over the top and brush to evenly coat.

• Roast in the preheated oven for 35-40 minutes or until internal temperature reaches 155 degrees. If desired, place under the broiler for 5 minutes or until bacon is crisp. Allow the meat to rest 5-10 minutes, then slice and serve - enjoy!

NOTES

*You can soak dates in very hot water for 20 minutes to soften them up

SOURCE: http://www.paleorunningmomma.com/paleo-whole30-bacon-wrapped-pork-tenderloin/

21 Day Fix Containers: 1 Red

Balsamic Grilled Pork Chops with Peaches

Serves: 4

4 (6 oz) lean boneless pork chops

1/3 cup balsamic vinegar

1/3 cup olive oil

3 Tbsp honey

1 Tbsp parsley

4 peaches, halved & pitted

1. In a small bowl, whisk together balsamic, olive oil, honey & parsley. Reserve 2 Tbsp for later.

2. Add pork & marinade to ziplock and marinate for 1 hour or more.

3. Preheat grill to medium-high heat. Coat with oil. Salt & pepper pork chops to taste. Discard marinade and grill pork chops until no longer pink and feels firm to touch, or until internal temperature reaches 160 F. About 5-6 minutes per side.

4. Grill peaches about 3-5 minutes, until tender & juicy. Brush with reserved marinade. Serve with pork chops.

Add grilled vegetables on the side such as asparagus or zucchini.

21 Day Fix Containers: 1 Red, 1 Purple, 1 Green

BBQ Turkey Joes

Yield: 5 servings

Serving Size: 3/4 cup of meat mixture per serving

Calories per serving: 225

Fat per serving: 7.7 grams

Ingredients

• For the BBQ Sauce:

• 1 - 6 oz can of tomato paste

• 2/3 cup water

• 2 Tbs balsamic vinegar

• 1 Tbs molasses

• 2 Tbs Worcestershire sauce

• 2 tsp garlic powder

• 3 tsp onion powder

• 1 tsp liquid smoke

• For the Turkey Joes:

• 1 lb ground turkey (93% lean)

• 1 cup green bell pepper, chopped

• 1 cup red onion, chopped

• salt & pepper, to season

• 8 whole wheat buns, Sandwich Thins or 1/2 pitas (not included in calorie or container counts as they will be different depending on what you choose to use)

Instructions

1 In a medium bowl, whisk together all of the sauce ingredients, set aside.

2 Heat a large non-stick skillet to medium heat, then add the peppers, onions and ground turkey. Season lightly with salt and pepper. Break up the ground turkey and continue to cook until turkey is cooked through. Stir in the sauce and heat through, check seasoning and add a little salt and/or pepper if necessary (I like a lot of pepper in mine!).

3 Serve with sandwich thins, buns, bread or 1/2 pitas, whatever floats your boat!

Container Equivalents: 1 RED, 1/2 Green 1 ORANGE, 1/2 tsp sweetener

http://thefoodieandthefix.com/bbq-turkey-joes/

Beef and Butternut Squash Stew

Delicious Healthy Beef and Butternut Squash Stew! It's Paleo,Whole30, Gluten Free, Low Carb. Can be made in a slow cooker or crockpot, make it TODAY!

Servings 8 Calories 340 kcal Author Noshtastic

Prep Time 15 minutes Cook Time 3 hours Total Time 3 hours 15 minutes

Ingredients:

2 lb Butternut Squash peeled and cubed (you can buy it already cubed)

3 - 4 tbsp Olive Oil

1 large onion chopped

2 lb lean beef chuck

32 oz Beef Stock *see notes for whole30/paleo gluten free

2 cloves garlic crushed

sprig fresh thyme or dried

sprig of rosemary or dried

1 tsp salt

1 tsp pepper

Instructions:

1. *READ NOTES*

2. Prepare the squash by peeling it, removing the seeds and cutting it into cubes.

3. If your beef is not already cut into pieces then cut it up into cubes, and the same for the onion.

4. Heat the oil on a medium heat in a large pot with a solid bottom, then add the onion and sauté for a couple minutes, now add the beef and brown it for a couple of minutes.

5. Add the beef, onions, butternut squash and all remaining ingredients into the slow cooker.

6. Cook it on low for 5 - 6 hours, or high for about 3 - 4. how long it takes will depend on the heat of your slow cooker, I would check it after 3 hours so see if the meat is tender and the squash is soft.

7. I have two slow cookers and the newer one is hotter on the high and low settings than the older one.

Recipe Notes

*I have found it hard to find store bought paleo or whole30 beef broth for this recipe so you would need to use homemade beef broth, or you could just use water as an alternative, it won't be quite as rich but it will work.

Black Bean & Sweet Potato Chili

Makes: 4 Servings

Hands-On Time: 10 Minutes

Total Time: 8 Hours 10 Minutes

INGREDIENTS:

Nonstick cooking spray

1 Tbsp. chopped canned chipotle pepper in adobo sauce

1 ounce unsweetened baking chocolate, chopped

2 tsp. ground cumin

2 tsp. dried oregano

1 Tbsp. chili powder

½ tsp. cinnamon

4 garlic cloves, minced

2 15-ounce cans low sodium black beans, drained & rinsed

¾ pounds sweet potatoes, peeled & cut into ½ inch pieces

1 ½ cups fresh or frozen corn kernels

1 green bell pepper, diced

1 28-ounce can diced tomatoes

¼ cup shredded reduced-fat cheddar

2 Tbsp. chopped fresh cilantro

1. Coat the inside of a slow cooker with cooking spray. Combine chipotle pepper, chocolate, cumin, oregano, chili powder, cinnamon, garlic, black beans, sweet potatoes, corn, bell pepper and tomatoes in cooker; cook on low 8 hours.

2. Serve chili topped with cheddar & cilantro

Nutrition Facts Per Serving: 396 calories, 18 g protein, 71 g carbohydrate, 6 g fat (3.5 g saturated), 18 g fiber, 485 mg sodium

SOURCE: Fitness Magazine February 2013

MY TIPS/NOTES: I use slow cooker bags found in the same aisle as Ziploc bags. They make for EASY clean-up.

You can buy any type of diced tomatoes you like – they have fire roasted diced tomatoes that might add some nice flavor to the recipe.

The chipotle peppers come in a can and I will freeze the rest – 1 Tbsp. each in waxed paper for future use.

I have prepared all of the ingredients the night before, and then set the crockpot the following morning so it is ready for dinner or as an appetizer for a get-together.

BLACK BEAN SWEET POTATO QUINOA CHICKEN CHILI

yield: 6 - 8 SERVINGS

INGREDIENTS:

1 tablespoon olive oil
1 sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced or pressed
2 tablespoons chili powder
1/2 teaspoon ground chipotle pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
3 cups chicken broth or vegetable stock
1 15-ounce cans black beans, rinsed
1 14.5-ounce can diced tomatoes
1/2 cup quinoa
2 large boneless skinless chicken breast, uncooked and diced
1 tablespoon lime juice
avocado, cilantro, sour cream, cheese, optional

DIRECTIONS:

Select Saute and add oil to the pressure cooker pot. When oil is hot, add the sweet potato and onion and cook until the onion is softened, about 5 minutes. Add the garlic and cook 1 minute more.

Stir in chili powder, chipotle, cumin and salt. Add chicken broth, black beans, tomatoes, quinoa, and chicken and stir to combine.

Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.

Stir in the lime juice and add additional salt as needed. If necessary, let chili rest unplugged for several minutes uncovered and the quinoa will absorb additional liquid.

Garnish individual bowls with avocado, cilantro, sour cream or shredded cheese.

Recipe Permalink: https://www.pressurecookingtoday.com/black-bean-sweet-potato-quinoa-chicken-chili/

"Breaded" Paleo Chicken Cutlets {Whole30}

Crispy "breaded" Paleo Chicken Cutlets that are super easy and just as good as the original. Whole30 compliant, kid friendly!

Paleo & Whole30

4 -6 servings

Prep Time Cook Time Total Time

5 minutes 10 minutes 15 minutes

Ingredients

1.5 lbs boneless skinless chicken breasts, thin sliced or pounded to 1/2" thickness

1 cup blanched almond flour*

1/4 cup coconut flour*

1 and 1/4 tsp fine grain sea salt

1/8 tsp black pepper

2 tsp Italian seasoning blend

1 tsp onion powder

1/2 tsp garlic powder

dash red pepper flakes optional

1 egg whisked

3 tbsp coconut oil + 2 tbsp ghee for frying**

Instructions

Mix all the dry ingredients in a medium shallow bowl (you will dredge the cutlets in the mixture)
Have your whisked egg in a shallow bowl, heat a large, heavy, deep skillet over medium heat and add 3 tbsp total of cooking fat (a combination of ghee and coconut oil, or all coconut.) Depending on the size of your skillet, you might have to fry these in 2 batches, so have additional cooking fat ready in case you need more.
Once the skillet it preheated (you can see if a drop of the dry mixture sizzles), dip one cutlet in the egg, shaking off excess, then coat in the dry mixture, shaking off excess. Place the chicken in the pan, then repeat the process for each piece of chicken.
Cook on one side until medium-golden brown (2 minutes) and crisp, then carefully turn over the chicken with tongs and cook the second side until golden brown and juices run clear, about 2 minutes depending on the thickness of your chicken***
Carefully remove chicken cutlets from skillet with tongs and place on a paper-towel lined plate to absorb excess grease. Serve hot with baked fries, sweet potatoes, or butternut squash fries! Enjoy!

Recipe Notes

*You will likely have a bit of this mixture leftover, but I recommend using this amount to ensure you have enough to dredge all the cutlets without things getting sticky!

**I love this specific combination for how it helps the cutlets brown without burning, however you can easily use all coconut oil to fry the cutlets.

***You might need to adjust the heat and/or add more fat to the skillet while cooking the second side, as well as for the second batch.

Source: https://www.paleorunningmomma.com/paleo-chicken-cutlets-whole30/

Burgers with Sweet Potato & Turkey Bacon

Serves: 6

INGREDIENTS:

1 cup ground, lean turkey

1 cup finely shredded sweet potato

6 strips turkey bacon

Salt & Pepper to taste

6 sandwich thins or whole wheat hamburger buns

12 leaves of lettuce

1 tomato, sliced

Precook turkey bacon. Chop or pulse in food processor.
Microwave shredded sweet potato until slightly tender but not mushy
Combine turkey, bacon, sweet potato and seasonings. Form 6 patties.
Cook on grill, frying pan, or griddle until cooked through. You can also bake in a muffin tin in the oven at 350 degrees F for 15-20 minutes, make sure bottoms do not burn.
To serve, place on a sandwich thin or bun and top with lettuce, tomato or preferred toppings.

21 DAY FIX CONTAINERS: 1 Red, 1/4 Yellow

Source: Pinterest. http://www.physikellyfit.com/blog/2016/1/18/ows0ir0qiahhwqx0jx6uvu0hmu0kuw

Cashew Chicken

Sarah Nevins

Serves: 3-5

Easy, Whole 30 approved cashew chicken perfect to spice up any weeknight.

Prep Time 15 min Cook Time 20 min Total Time 35 min

Ingredients:

1/2 cup cashews

4 Boneless, skinless chicken breasts cut into 1" peices, about 1 pound

1/4 cup tapioca starch

1/2 teaspoon salt

1/4 teaspoon pepper

oil for frying

1 red pepper cut into cubes

4 spring onions

1/2 cup chicken broth

1/4 cup coconut aminos or gluten free soy sauce

2 tablespoons apple cider vinegar

2 tablespoons garlic infused olive oil (for low FODMAP) or 1 garlic clove

1 1/2 tablespoons minced ginger or about 1" from a fresh knob

1 date chopped fine and seed removed**

1 tablespoon arrowroot flour optional - can use cornstarch instead if you need

1/2 teaspoon red pepper flakes optional

Instructions:

Toast your cashew on the stove top by spreading them out on a skillet on medium heat. Stir constantly to prevent from burning. Continue for about 5 minutes until the cashews brown and emit a nutty aroma. Remove from heat and set aside until later.

Place tapioca flour, salt, and pepper in a small bowl and toss the cut up pieces of chicken to coat lightly. On a medium heat in a large cast iron/skillet heat your oil for frying and add the chicken and brown each side. Lower heat and add the diced red pepper and the spring onions, stirring occasionally.

BLENDER: While the chicken cooks, add the chicken broth, coconut aminos, vinegar, oil, minced ginger, chopped date, and red pepper flakes to a blender and blend until smooth. You can skip the blending if you feel like you did a good enough job mincing the ginger and date, but I found the blender to be necessary for a smooth sauce.

Transfer the sauce to a sauce pan and bring to a simmer on medium-low heat. Whisk in the arrowroot starch and allow the sauce to thicken. Season with additional salt and pepper if needed. After the sauce thicken, pour it over the chicken, add the cashews, and bring everything to a simmer on medium low heat for an additional 2-3 minutes. Serve over a bed of rice or cauliflower rice and enjoy.

Notes:

You can sub the garlic infused olive oil for 1 clove garlic if you don't need to make it low FODMAP

*Technically dates are considered high FODMAP, but considering there is only one date for 3-5 servings, one date shouldn't be too much of an issue. If you do want to omit the date however, sub in 2-3 tablespoons of coconut sugar

6.6.15 http://www.asaucykitchen.com/guilt-free-cashew-chicken/ A Saucy Kitchen

Cashew Chicken Sheet Pan

INGREDIENTS -

For the sauce:

6 tablespoons low sodium-soy sauce (liquid aminos or coconut aminos )

1 tablespoon hoisin sauce

3/4 tablespoons apple cider vinegar

2 tablespoons honey

1 teaspoon toasted sesame oil

1/2 teaspoon fresh minced ginger

2 cloves garlic, minced

2 tablespoons cornstarch (or arrowroot starch)

1/2 cup water, plus more as needed to thin out sauce

For the chicken and vegetables:

2 medium skinless boneless chicken thighs or breasts, cut into 1" inch cubes

Salt and black pepper, to taste

1 1/2 cups broccoli florets (about 1 head)

1 red bell pepper

1/2 green bell pepper, optional

2/3 cup roasted unsalted cashews

For Meal prep:

lunch containers

your favorite carb - rice, quinoa, noodles, zoodles potatoes etc.

INSTRUCTIONS -

For the sauce:

In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles.

Remove from heat and set aside.

For the chicken and vegetables:

Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.

Season chicken with salt and black pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.

Cook in preheated oven for 8 minutes then remove the pan.

Arrange the broccoli florets, bell peppers and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.**

Remove pan from oven and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

Source: Karen Moeller

Chicken Cacciatore

Total Time: 31 min. Prep Time: 10 min. Cooking Time: 21 min.

Yield: 4 servings

Ingredients:

1 Tbsp. olive oil

1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch pieces

1 medium onion, thinly sliced

1 medium celery stalk, sliced

1 clove garlic, finely chopped

1 medium red bell pepper, cut into 1-inch pieces

8 oz. sliced mushrooms

1 (14.5 oz.) can whole tomatoes

1½ tsp. dried basil, crushed

Ground black pepper (to taste; optional)

2 medium zucchini, sliced

1 medium eggplant, peeled, cut into 1-inch cubes

6 fresh parsley sprigs, finely chopped (for garnish, optional)

Preparation:

1. Heat oil in large nonstick skillet over medium high heat.

2. Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.

3. Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.

4. Add tomatoes, basil, and pepper; cook, stirring occasionally, for 5 to 6 minutes.

5. Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink in the middle, and juices run clear.

6. Garnish with parsley if desired.

Tip: Chicken Cacciatore can be served over brown rice or whole wheat pasta.

Nutritional Information (per serving) not including brown rice pasta:

Calories: 246 Total Fat: 7 g Saturated Fat: 1 g Cholesterol: 67 mg

Sodium: 538 mg Carbohydrates: 21 g Fiber: 8 g Sugar: 11 g Protein: 28 g

21 Day Fix Containers: 2 Greens 1 Red ½ tsp

Source: https://www.teambeachbody.com/teambeachbodyblog/nutrition/chicken-cacciatore

Chicken Kabobs with Oven-Roasted Zucchini

Edited from original recipe to increase from 1 Serving to 4 Servings

4 (5-OZ.) Boneless, skinless chicken breast, but into 1-in. cubes

4 Tsp. Olive Oil

8 Tbsp. Lemon Juice (approximately 2-3 lemons juiced)

1 cup Red Onions, thinly sliced

4 tsp. Paprika

4 tsp. Mrs. Dash

4 Cup of Bell Peppers (red, yellow & green), cut into 1-in. cubes

4 Cup Green Zucchini, cut into 1-1/2 in. rounds

Sea Salt to taste

12 wooden or metal kabob sticks

Nonstick cooking spray

PREPARATION: Marinate the chicken in the olive oil, lemon juice, red onions, and paprika for 30 minutes. Then season the chicken with Mrs. Dash; skewer chicken cubes with the bell peppers onto the kabob sticks. Grill or broil until cooked through, about 8 minutes. Meanwhile, arrange the zucchini slices onto a baking sheet, season with sea salt, and spray with nonstick cooking spray. Bake at 375 degrees for 12 to 15 minutes, or until soft.

PUSH & LEAN PHASES: ADD 1 TO 2 OZ. OF C

SOURCE: ChaLEAN Extreme Nutrition Guide

Chicken Noodle Soup - Instant Pot

Servings 8 cups Calories 204 kcal Author Kristin Marr

Ingredients

3 TB butter

1 medium onion diced

2 large carrots diced

3 celery stalks diced

5 garlic cloves minced

1 tsp dried thyme

1 tsp oregano

1 tsp dried basil

8 cups chicken broth or vegetable broth, Homemade broth is preferable for extra nourishment but use a quality store-bought broth if you need.

2 cups cooked chicken leftovers cubed, You can add more if you like your soup meatier, or leave it out if you wish for it to be a vegetable-based soup.

8 oz spaghetti noodles break them in half

2-3 cups chopped spinach amount depends on your preference.

salt

black pepper

Instructions

Plug your Instant Pot in and push the "Sauté" button. The reading on the front will just say "On," and the bottom of the pot will get hot to sauté.
Melt the butter in the Instant Pot. Once melted, add the onion, carrot, celery, and a big pinch of salt to bring out their juices. You can cook the veggies for about 5 minutes until they're soft and sweet.
Add the garlic, thyme, oregano, and basil. Cook for 1 minute.
Add the broth, chicken, and noodles, and turn off the Instant Pot so the sauté mode turns off. Put the lid on your Instant Pot, turn the vent valve to closed, and push the "Soup" button. Use the manual buttons (the +/- buttons) to bring the time down to 4 minutes. It will turn on automatically after a few seconds.
The Instant Pot will take about 10 minutes to come to pressure, and then it will count down the 4 minutes. When the 4 minutes is done, quick release your valve (use a towel or oven mitt to turn the valve). It will take 1-2 minutes to release all of the pressure.
After the pressure releases, take the lid off, stir in your chopped spinach to wilt, and more salt and pepper (to your taste). The soup is hot enough to wilt the spinach - no need to add more heat! Taste the soup, and add salt as needed (this will depend on your taste preference and broth flavor).
Serve warm.

Recipe by Live Simply | https://livesimply.me/2016/02/29/instant-pot-chicken-noodle-soup/

Chili Lime Chicken

1 lb of boneless chicken breast

Marinade:

3 tsp. lime zest

½ cup lime juice (approx. 4 limes, juiced)

¼ cup olive oil

4 Tbsp fresh cilantro or parsley, finely chopped

2 jalapenos, finely chopped (optional)

4 garlic cloves, crushed

1 Tbsp honey

salt (to taste)

pepper (to taste)

1 Tbsp chili powder

Mix all of the marinade ingredients together in a bowl. Marinate chicken for 2 hours or overnight.

3 options for cooking the chicken:

1. Grill 5-6 minutes per side

2. Sautee in a pan 5 minutes per side

3. Bake at 400 for 20 minutes (10 minutes per side)

Cook chicken until it’s no longer pink, juices run clear and/or cooked through.

Serve with grilled zucchini seasoned with garlic powder, onion powder, parsley, salt & pepper. You can also drizzle some of the marinade mixture over it, before adding the chicken to it.

Serve with a baked sweet potato, brown rice or quinoa.

Source: Karen Moeller

21 Day Fix Containers: 1 Red

Chipotle Chicken Burrito Bowl

Servings: 4

INGREDIENTS:

4 boneless chicken breasts

MARINADE:

½ Lime (juiced)

¼ cup olive oil

1 tsp garlic powder

1 tsp cumin

½ tsp oregano

½ tsp black pepper

1 Tbsp chili powder

1 tsp paprika

Optional: 2 chipotle peppers in adobo sauce or ½ tsp tomato paste

1-2 Red peppers

1 Tomato

1 Onion

2 cloves Garlic

2 cups Lettuce

2 Tbsp Cilantro/Parsley

Optional Ingredients:

4 Tbsp Greek Yogurt (sour cream substitute)

1 cup Corn

1 cup Black Beans

1 Avocado

4 Tbsp Salsa

2 cups Brown Rice or Quinoa

1. Mix marinade ingredients and add chicken. Marinate 15 minutesor overnight.

2. Grill, pan fry or bake the chicken. Set aside.

3. Heat 1 Tbsp olive oil in pan, saute red peppers, onion, garlic, & tomatoes until soft.

4. Add black beans & corn (if you’re including them)

5. Cook brown rice or quinoa (optional)

6. Put chicken & veggies in a bowl. Top with lettuce, cilantro/parsley, Greek yogurt, avocado, salsa & brown rice or quinoa.

7. Mix & serve.

Container Information:

¾ cup chicken = 1 Red

Peppers/Tomatoes/Onion mixture + ½ cup lettuce = 1 Green

½ cup black beans & corn = 1 Yellow

½ cup brown rice or quinoa = 1 Yellow

¼ Avocado = 1 Blue

Source: clean eating menus from Karen Moeller

Creamy Paleo Chicken Skillet

Ingredients:

2 boneless skinless chicken breasts, cut into 1-inch pieces

3 slices bacon

1 small yellow onion, chopped

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

6 oz. white mushrooms, sliced

1 1/2 tsp white wine vinegar

1 14.5-oz. can coconut milk

2 cups fresh kale, stems removed and shredded

Salt and pepper, to taste

Instructions

1 Cook the bacon in a large skillet until crispy. Remove to a paper towel-lined plate and crumble. Set aside. Discard the bacon fat from the pan except for one tablespoon.

2 Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion to one side and add the chicken to the pan. Lightly brown the chicken, and then stir in the bell peppers and mushrooms. Cook for an additional 5 minutes. Stir in the bacon.

3 Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened. Season to taste with salt and pepper. Serve warm.

Notes

Servings: 3-4

Difficulty: Easy

paleo grubs http://paleogrubs.com/

Source: http://paleogrubs.com/skillet-chicken-recipe

Crock Pot Lemon Chicken

Gluten Free, Dairy Free, Paleo, Whole 30

Author: One Lovely Life

Serves: 6-8

Ingredients:

1 (3-4lb) chicken

1 onion, quartered

3 lemons, quartered

1 Tablespoon minced fresh rosemary, plus a few sprigs

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp salt

olive oil

Instructions:

1. Place half of the onion in the bottom of the slow cooker. Place the other half of the onion and one lemon in the cavity of the chicken. Scatter the rest of the lemon quarters and a few sprigs of rosemary around the chicken.

2. In a small bowl, whisk together minced rosemary, garlic powder, onion powder, paprika, and salt. Drizzle a little bit of olive oil over the top of the chicken (just a little bit) and sprinkle spice blend over the top of the chicken.

3. Turn the slow cooker on high and cook 3-4 hours, or until meat is fall-off-the-bone tender. Recipe by One Lovely Life at http://www.onelovelylife.com/slow-cooker-lemon-chicken-gf-df-paleo-whole30/

SOURCE: http://www.onelovelylife.com/slow-cooker-lemon-chicken-gf-df-paleo-whole30/

Faux-tisserie Chicken - Instant Pot

Prep Time 5 mins Cook Time 33 mins Total Time 38 mins

Weeknight meals just got easier with this delicious Instant Pot Faux-tisserie Chicken that is ready in no time and you control the seasonings!

Course: Main Course Servings: 4 servings Author: Lisa Johnson

Ingredients

2 1/2 to 3 pound whole chicken

2 Tablespoons olive oil {divided}

sea salt & black pepper, to taste

1/2 medium onion, cut into quarters

5 large cloves fresh garlic, peeled and left whole

southwest seasoning mix {recipe below} or 2 Tablespoons of your favorite seasoning {lemon-garlic, paleo powder, etc.}

1 cup chicken stock/broth, or water

Southwest Seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon basil

Instructions

Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper.
Place the onion wedges and garlic cloves inside the chicken. Use butcher's twine to secure the legs.
Turn on the pressure cooker and press the Saute button.
Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side. {included in cooking time}
Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock.
Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken.
Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the "Sealing" position.
Set the pressure cooker to Manual and set timer for 25 minutes.
When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken.
Allow chicken to rest for 5 to 10 minutes before serving.

Source: https://cookingwithcurls.com/2017/01/08/instant-pot-faux-tisserie-chicken/

Flank Steak Tacos - 21 Day Fix Instant Pot

Serving Size: 2 tacos

Ingredients

1 -1 1/2lb flank steak, trimmed of any fat and sliced thin - about 1/2 inch strips 2 limes

2 tsp olive oil

2 cloves of garlic, minced

1 tablespoon of salt-free taco seasoning

1 can of diced tomatoes with green chilies

salt

4 T cilantro

2 cups of coleslaw mix (or chop your own cabbage) 1/4 of a red onion cut into skinny strips

1/2 of a jalapeno, diced and seeds removed

1-2 tsp maple syrup or honey

chili powder (optional)

corn tortillas, warmed

Toppings: avocado, cilantro, plain Greek yogurt

Instructions

Mix juice and zest of one lime, 2 tsp of olive oil, garlic, salt, 2 T of chopped cilantro, 1/2 tsp of salt and 1 tablespoon of taco seasoning together in the Instant Pot. Add in Flank Steak and let it marinate together for a few minutes, coating both sides of the steak.
After a couple of minutes, add the can of tomatoes with green chilies to the Instant Pot, place the cover on top and cook on manual, high pressure for 12 minutes. Once cook time is over, let meat sit for five minutes before carefully switching to quick release. Let steam escape before opening your pot.
While meat is cooking, put together the coleslaw by mixing together the coleslaw mix, red onion, jalapeno, 2 T of chopped cilantro, juice from one lime, maple syrup or honey, and a sprinkle of salt. Mix well and let flavors sit. Sprinkle on some chili powder, if desired.
Warm tortillas on a grill pan, then serve tacos with yogurt, meat, coleslaw and top with avocado and some extra cilantro. Enjoy!

21 Day Fix Container Count:

Serves 4 - 2 tacos per serving - 1 yellow, 1 red, 2/3 green, .5 tsp, 1/2 blue (be sure you measure your avocado topping accordingly)

Weight Watchers Freestyle Points - 8 per serving

SOURCE: https://confessionsofafitfoodie.com/2017/08/21-day-fix-instant-pot-flank-steak-tacos/

Confessions of a FIt Foodie

General Tso’s Chicken

Servings: 4

Container Count per serving: 1 red, ½ yellow, 1 teaspoon, 1 ½ sweetenter teaspoons (for maple syrup)

INGREDIENTS:

1 lb. boneless, skinless chicken breasts cut into strips

2 eggs

½ cup whole wheat flour

1 tsp salt

1 tbsp garlic powder

1 tbsp onion powder

1 tsp paprika

1 tsp fresh ginger, minced

¼ cup low sodium soy sauce (or Bragg’s Liquid Aminos)

¼ cup vinegar (I use Apple Cider Vinegar)

1 tbsp sesame oil

2 tbsp chili sauce (I use sriracha)

3 cloves garlic, minced

2 tbsp 100% pure maple syrup

1 tsp cornstarch

DIRECTIONS:

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper (I use foil, usually) and mist with non-fat cooking spray

2. In a small bowl, mix together flour, salt, paprika, garlic powder and onion powder

3. Dip chicken strips in eggs, shake off excess and lightly coat in flour. Place chicken strips on baking sheet and lightly mist with an olive oil mister, or more non-fat cooking spray

4. Bake chicken in oven for 10 minutes, flip & bake another 10 minutes. Remove from oven and let cool for 10 minutes.

5. While chicken is cooking, combine soy sauce, vinegar, minced garlic, minced ginger, syrup, chili sauce and sesame oil in a small sauce pan over medium heat. Once sauce has begun to lightly simmer, mix cornstarch and 1 tsp water in a small cup and then pour into sauce. Continue to cook, stirring regularly, until sauce has thickened up a bit, about 3-5 more minutes. If sauce remains runny, add in some additional cornstarch tsp by tsp.

6. Toss the cooked chicken pieces with the sauce and serve immediately. (Sauce is a little spicy – keep that in mind before tossing all of the chicken in case it’s too spicy for the kids)

Grilled Herbed Steak

Serves: 4 Marinade 30 minutes or 24 hours in advance

*This marinade is versatile - you can use it for all types of meat: steak, chicken, and pork!

3 cloves garlic, minced

3 Tbsp chopped fresh flat-leaf parsley (or 1 Tbsp dried)

2 Tbsp red wine vinegar

2 tsp. Dijon mustard

1 tsp. Olive Oil

½ tsp. black pepper

Pinch of Sea Salt

12 ounces Flank Steak (or flat iron steak)

1. In a large shallow bowl, combine garlic, parsley, 2 Tbsp vinegar, 1 tsp olive oil and salt & pepper.

2. Add steak, turn to coat.

3. Cover & refrigerate 30 minutes or overnight.

4. Preheat grill to medium high.

5. Remove steak from marinade, discard excess marinade. Sprinkle with a pinch of Sea Salt.

6. Add to grill, about 5-7 minutes per side until desired doneness (10 minutes for medium rare, 12 minutes for medium). Let stand for 3 minutes before slicing.

Grilled Honey Mustard Chicken

Sweet and tangy with boatloads of flavor. Serve this next to grilled corn and a garden salad for an easy and delicious meal.

Yield: 4 servings

Prep Time: 15 minutes Cook Time: 12-16 minutes Total Time: about 30 minutes

INGREDIENTS:

4 boneless skinless chicken breasts

1/2 cup of any stone ground mustard (I use Inglehoffer Original) **must be a good stone ground mustard not yellow mustard

1/2 teaspoon kosher salt

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon red pepper flakes

1/2 cup of honey

2 cloves garlic, grated or squeezed through a garlic press

juice from 1/2 a lemon

DIRECTIONS:

Working with one at a time, place a chicken breast into a re-sealable bag. Don't zip it up all of the way so air can escape. Use the flat side of a meat tenderizer and pound the chicken breast to about a 1/2-inch thickness. Repeat with remaining chicken breasts. – OPTION 2: Place chicken between 2 sheets of waxed paper and pound with flat side of meat tenderizer one breast at a time.

Whisk the mustard, salt, paprika, cayenne and red pepper flakes, honey, garlic and lemon juice in a small bowl. Reserve 1/4 cup of the honey mustard mixture to use later on.

Place the chicken breasts into a large bowl, pour the remaining honey mustard mixture over top. Toss and cover the bowl with plastic wrap and let it sit for about 30 minutes at room temp. – OPTION 2: let it marinate in the refrigerator all day or overnight. Remove from fridge and let it sit on the counter until it’s room temperature (at least 30 minutes) prior to cooking.

Preheat the grill on medium- medium high heat, grill chicken for about 6 to 8 minutes per side or until chicken is done.

Remove the chicken to a platter to rest for 5 minutes. Pour the reserved 4 tablespoons of honey-mustard sauce over chicken before serving.

SOURCE: This delicious recipe brought to you by Simply Scratch

http://www.simplyscratch.com/2010/05/grilled-honey-mustard-chicken.html

Honey Balsamic Chicken Breast & Veggies

YIELD: 4 SERVINGS PREP TIME: 10 MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 40 MINUTES

All cooked on one single pan. Easy peasy with zero clean up, and packed with so much flavor. Done and done.

INGREDIENTS:

• 16 ounces baby red potatoes, quartered, small pieces

• 2 cups cherry tomatoes

• 2 tablespoons olive oil

• Kosher salt and freshly ground black pepper, to taste

• 1 pound asparagus, trimmed

• 2 tablespoons chopped fresh parsley leaves

FOR THE CHICKEN

• 1/4 cup balsamic vinegar

• 2 tablespoons honey

• 1 tablespoon Dijon mustard

• 2 cloves garlic, minced

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• Kosher salt and freshly ground black pepper, to taste

• 4 boneless, skinless chicken breasts

DIRECTIONS:

1 In a medium bowl, whisk together balsamic vinegar, honey, Dijon, garlic, oregano and basil; season with salt and pepper, to taste.

2 In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.

3 Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

4 Place potatoes and tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Place chicken around potatoes and tomatoes in a single layer.

5 Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Stir in asparagus during the last 10 minutes of cooking time.

6 Serve immediately, garnished with parsley, if desired.

Honey Lemon Chicken

Original Name: Skinny Honey Lemon Chicken

This Skinny Honey Lemon Chicken recipe is quick and easy to make, made naturally lighter and gluten-free, and it's absolutely delicious!

PREP TIME: 10 MINS COOK TIME: 10 MINS TOTAL TIME: 20 MINS

INGREDIENTS:

SKINNY HONEY LEMON CHICKEN INGREDIENTS:

• 1.5 lbs. boneless, skinless (raw) chicken breasts, cut into bite-sized pieces

• 3 tablespoons soy sauce (if making this gluten-free, be sure to use GF soy sauce; Whole 30 – use coconut aminos)

• 2 tablespoons rice wine vinegar

• salt and pepper

• 1 tablespoon olive oil

• Honey Lemon Sauce (see below)

• optional toppings: toasted sesame seeds, thinly-sliced green onions, extra lemon zest, lemon slices

HONEY LEMON SAUCE INGREDIENTS:

• 3/4 cup chicken stock

• zest of 1 lemon

• 1/4 cup fresh lemon juice

• 3 tablespoons honey (or more/less to taste)

• 2 tablespoons cornstarch (*for Whole 30, use Tapioca Flour***)

• pinch of ground ginger

• (optional: sriracha, for heat) *edited*

DIRECTIONS:

Combine the chicken, soy sauce and rice wine vinegar to a large ziplock bag, and toss until the chicken is evenly coated. Refrigerate for at least 10 minutes, or up to 8 hours.

When you are ready to cook the chicken, drain and transfer it to a separate plate. Season the chicken on both sides with a few generous pinches of salt and pepper. And in a separate bowl, whisk the honey lemon sauce ingredients together until combined.

Heat oil in a large saute pan over medium-high heat. Add the chicken and saute for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking. Transfer the chicken to a separate (clean) plate with a slotted spoon.

Pour the (whisked) honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Add in some sriracha if you would like for extra heat, to taste. (Feel free to also season with extra salt and pepper, or extra honey or lemon.)

Add the chicken back into the pan and toss until it is evenly coated with the sauce. Remove from heat and serve the chicken immediately, topped with optional toppings if desired.

DIFFICULTY: EASY CATEGORY: QUICK INGREDIENTS: CHICKEN, CHICKEN STOCK, CORNSTARCH, GINGER, HONEY, LEMON, RICE WINE VINEGAR, SOY SAUCE

This delicious recipe brought to you by GIMME SOME OVEN

http://www.gimmesomeoven.com/skinny-honey-lemon-chicken-recipe/

Honey Mustard Chicken Bacon + Avocado Salad

ORIGINAL RECIPE BY KARINA, CAFEDELITES ©[/b]

Author: Karina - Cafe Delites Serves: 4

Ingredients Dressing / Marinade:

1⁄3 cup honey 3 tablespoons whole grain mustard 2 tablespoons smooth and mild Dijon mustard 2 tablespoons olive oil 1 teaspoon minced garlic Salt to season 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

1⁄4 cup diced bacon, trimmed of rind and fat 4 cups Romaine lettuce leaves, washed 1 cup sliced grape or cherry tomatoes 1 large avocado, pitted and sliced

1⁄4 cup corn kernels 1⁄4 of a red onion, sliced

Instructions

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.

4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.

5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

SOURCE: https://cafedelites.com/2016/05/11/honey-mustard-chicken-avocado-bacon-salad/

Honey Mustard Chicken with Oven-Roasted Vegetables

• 2 Tbsp. honey

• 4 tsp. Dijon mustard

• 4 tsp. olive oil

• 1 tsp. dried thyme

• 4 4-oz. boneless, skinless chicken breasts

• Nonstick cooking spray

• 4 small red new potatoes, cleaned and halved

• 2 cup baby carrots

• 2 cup brussels sprouts, cleaned and halved

• Sea salt (to taste)

• Black pepper (to taste)

ALTERNATIVE TO ROASTED VEGGIES:

Steamed sliced carrots & either broccoli, asparagus, or green beans. Roasted potatoes: cut them smaller, drizzle/toss with olive oil, salt, pepper, Italian seasonings & onion powder. Roast at 375 for 30-40 minutes.

SERVES 4

1. In a medium nonreactive bowl, combine honey, mustard, olive oil, and thyme.

2. Add chicken, cover, and allow to marinate in the refrigerator from 30 minutes to 1 hour.

3. Preheat oven to 375° F.

4. Spray a cookie sheet with nonstick cooking spray and arrange vegetables on it.

(You may need 2 cookie sheets.)

5. Sprinkle veggies with sea salt and place in oven for about 30 to 40 minutes, turning every 10 minutes. *If you steam them, they can be started the same time as the chicken.

6. Place chicken in a baking pan and place in same oven for 20 to 25 minutes, or until cooked through.

7. Pierce one of each kind of vegetable with fork to make sure they're done. Place one chicken breast and half the vegetables on each plate and serve.

P90X2 PORTIONS FIX PORTIONS: 1 Red, 1 Green, 1 Yellow

1 legume, 1 protein, 1 vegetable

calories: 370 fat: 8 g saturated fat: 1.5 g carbohydrate: 47 g protein: 20 g fiber: 6 g

sodium: 540 mg cholesterol: 30 mg

SOURCE: P90X2

Honey Sriracha Glazed Meatballs

Serves: 8 Servings

Ingredients

For the meatballs:

2 lb. lean ground turkey

1 cup whole wheat panko breadcrumbs

2 eggs

1⁄4 cup green onions, chopped

1⁄2 tsp. garlic powder

1⁄2 tsp. salt

1⁄2 tsp. black pepper

For the sauce:

1⁄4 cup Sriracha

3 Tbsp reduced-sodium soy sauce

3 Tbsp rice vinegar

3 Tbsp honey

1 Tbsp grated fresh ginger

3 cloves garlic, minced

1⁄2 tsp. toasted sesame oil

Instructions

1. Preheat oven to 375 degrees F.

2. In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1 1⁄2-inch balls (you'll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.

3. Bake meatballs for 20 to 25 minutes, or until browned and cooked through.

4. While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.

5. Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!

Nutritional Information

Serving Size: 5 meatballs • Calories: 295 • Fat: 10.8 g • Saturated Fat: 3.2 g • Carbs: 18.6 g • Fiber: 1.4 g • Protein: 26.9 g • Sugar: 8.2 g • WW Points+: 7 • Smart Points: 8

Recipe by Eat Yourself Skinny at http://www.eatyourselfskinny.com/honey-sriracha-glazed-meatballs/

Instant Pot Easy Beef and Broccoli (21 Day Fix)

Ingredients

2 tsp olive oil
1 1/2 pounds of flank steak, sliced very thin against the grain
1/2 cup diced shallots (about one whole shallot)
2 cloves of garlic, minced
1 tsp freshly grated ginger
2/3 cup beef stock (or sub water)
1/3 cup of coconut aminos (or sub low sodium soy sauce)
2 T plus 1 tsp honey
3 1/2 cups of broccoli florets
1/2 T arrowroot or your favorite thickener/flour (cornstarch also works well)
scallions
1/4 tsp salt
crushed red pepper

Instructions

Whisk coconut aminos, beef stock, honey and fresh ginger together. Set aside.
Set Instant Pot to Saute. When it's hot, add olive oil and shallots and sauté until they begin to soften and become fragrant. Add in garlic and cook an additional minute.
Pour stock mixture into the IP and add in sliced flank steak. Cover and lock your Instant Pot and set to manual/pressure cook for 12 minutes. When cook time is up, allow to naturally release for 5 minutes before finishing with a quick release.
Carefully take off the lid and remove 1 cup of the cooking liquid and make a slurry by whisking in 1/2 T of arrowroot starch. Mix until well combined and then return to pot. Set IP to sauté and stir until the sauce begins to thicken. Repeat slurry process if necessary (it wasn't for me) . Stir in salt. Turn pot to keep warm.
Add in chopped broccoli florets and stir everything together. Place lid on IP and give the broccoli 5-10 minutes to steam from the heat of the pot.
When broccoli is to desired tenderness, garnish with some scallions, crushed red pepper, and additional grated ginger if desired (I did all three).
Serve over rice, quinoa, or cauliflower rice.

21 Day Fix Container Count:

4 servings ~ 3/4 cup each 1 RED, 1 GREEN, 1/2 tsp

https://confessionsofafitfoodie.com/2018/01/instant-pot-beef-broccoli-21-day-fix/

Lo Mein

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

8 ounces Lo Mein egg noodles (I found Japanese Buckwheat noodles (better option) at Shop Rite, but you can also use regular spaghetti)

1 Tbsp. olive oil

2 cloves garlic, minced

2 cups cremini mushrooms, sliced

1 red bell pepper, julienned

2 carrots, julienned

1/2 cup snow peas

3 cups baby spinach

For the sauce:

2 Tbsp. reduced sodium soy sauce or coconut aminos (Whole 30)

2 tsp. sugar (*sugar is not a "clean" ingredient - if you want to try pure maple syrup as an alternative it is a better choice)

1 tsp. sesame oil

1/2 tsp ground ginger

1/2 tsp sriracha, or more to taste

Instructions:

In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.

In a large pot of boiling water, cook lo mein according to package instructions, drain well.

Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper, and carrot. Cook, stirring frequently, until tender about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.

Stir in noodles and soy sauce mixture, and gently toss to combine.

Serve immediately

Source: www.damndelicious.net/2014/10/03/easy-lo-mein

Mango Chicken with Coconut Cauliflower Rice

(Whole 30)

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Servings 4 (DOUBLED FROM ORIGINAL RECIPE)

Author Taylor

Ingredients:

For the sauce:

• 5 tsps Coconut oil divided

• 3 tsp Fresh ginger minced

• 2 tsp Garlic minced

• 1 tsp Habanero pepper minced (I found this pepper to be HOT - if you don't love heat, try Jalapenos)

• 1 1/2 Cup Orange Mango or Mango, Juice (100% pure juice)

• 1 Tbsp Coconut aminos

• 2 tsp Tapioca flour

For the chicken:

• 6 Tbsp Tapioca flour

• 16 oz Chicken breast patted dry and cut into one-inch cubes

• Salt + Pepper

• 4 Tbsp Coconut oil

For the cauliflower rice: **Or use frozen cauliflower rice instead

• 6 Cups Cauliflower cut into bite-sized pieces

• 4 tsp Coconut oil

• 4 Tbsp Unsweetened coconut flakes

For garnish:

• 1 Large mango cut into cubes

• Roughly chopped cilantro

• Diced Green Onion

• Toasted sesame seeds

Instructions:

1 In a medium pot over medium heat, melt 3 tsps of the coconut oil for the sauce. Add in the ginger, garlic and habanero pepper and cook until fragrant, about 1 minute.

2 Add in the juice and coconut aminos. Raise the temperature to high heat and bring to a boil. Additionally, place the 2 tsp tapioca flour in a small bowl.

3 Once the liquid comes to a boil, add 2 tsps of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.

4 After the sauce is boiled, reduce the heat to medium low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny, about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.

5 Place the tapioca flour (6 Tbsp) into a large ziploc bag and season the cubed chicken with salt and pepper. Add the chicken into the bag and shake around until evenly coated in the flour.

6 In a medium pan, heat 1 Tbsp of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off an excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little bit.

7 While the chicken cooks, place the cauliflower into a large food processor and process until broken down and "rice-like"

8 Heat the 2 tsps of coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender, about 2-4 minutes. *

9 Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.

10 Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion and sesame seeds.

11 DEVOUR

Recipe Notes

* This is also really good with just steamed cauliflower rice if you don't want to add the extra oil

Mexican Taco Meat

From: Fixate Cookbook

Serves: 4 (approx. 1 ¼ cups each) – Prep Time: 20 Min. Cooking Time: 26 Min.

CONTAINER EQUIVALENTS (per serving): 2 Green, 1 Red, ½ purple, 1 Tsp

INGREDIENTS:

1 tsp. olive oil

1 medium onion, chopped

2 medium jalapeno peppers, seeded, finely chopped

2 cloves garlic, chopped

1 lb. raw ground 93% lean turkey breast

1 tsp ground chipotle chili powder (or 1 ½ tsp chili powder)

1 tsp dried Mexican oregano leaves (I used regular oregano and it was fine)

1 dash sea salt (or Himalayan salt)

1 ½ cups Grandma’s Tomato Sauce (or 12 oz any clean tomato sauce)

3 Tbsp. all natural tomato paste (no salt added)

1. Heat oil in large skillet over medium heat

2. Add onion and jalapenos; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent

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

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

5. Season with chili powder, oregano and salt

6. Add onion mixture, Grandma’s Tomato Sauce, and tomato paste. Mix well. Reduce heat to medium-low; gently boil, stirring frequently, for 8 to 10 minutes, or until most liquid evaporates.

SERVING SUGGESTIONS

Serve with 2 corn tortillas, 1 cup shredded lettuce, and 2 Tbsp. Homemade Salsa:

2 Green, 1 Yellow, 1 Red, ½ Purple, 1 Tsp

Serve over 1 cup Zoodles: 3 ½ Green, 1 Red, ½ Blue, 1 Tsp

Serve over 1 cup cooked quinoa: 2 Green, 2 Yellow, 1 Red, ½ Purple, 1 Tsp

Serve inside 2 large romaine lettuce leaves: 3 Green, 1 Red, ½ Purple, 1 Tsp

Pad Thai Spaghetti Squash

from the video Spaghetti Squash 4 Ways ▶

Ingredients for 2 servings

SQUASH

1 spaghetti squash

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

FILLING

1⁄2 large cucumber, peeled and quartered

1 cup carrot, sliced

1 cup bell pepper, diced

1⁄2 cup green onion, chopped

1⁄2 cup onion, diced

1⁄4 cup fresh cilantro, chopped

PEANUT SAUCE

1⁄4 cup water

3 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons honey, or agave

2 tablespoons fresh lime juice

2 tablespoons sriracha

1⁄2 cup creamy peanut butter

11⁄2 tablespoons fresh ginger, peeled and minced

1 tablespoon garlic, minced

peanut, crushed, to serve

Preparation

1 Preheat oven to 400oF (200oC).

2 With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.

3 Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.

4 Meanwhile, combine water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a bowl, stirring to combine.

5 Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality.

6 In a bowl combine “spaghetti” with cucumber, carrots, peppers, green onions, onions, peanuts, cilantro, and sauce. Add mixture back to the hollowed out spaghetti squash halves.

7 Serve in the squash, and top garnish with cilantro and peanuts.

8 Enjoy!

Source: Tasty https://tasty.co/recipe/pad-thai-spaghetti-squash

Paleo Chicken Stir Fry

You can enjoy this Healthy Paleo Chicken Stir Fry in your home kitchen in 30 minutes. Filled with the delicious flavors of organic chicken and loads of freshly diced vegetables.

Servings 4 Author Amy Stafford

Ingredients:

1 pound boneless skinless organic chicken thighs or chicken tenders {or a combo of each}

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 tablespoon coconut oil

1/2 cup coconut amino

1⁄2 cup honey (*technically not Whole 30)

1⁄4 cup mirin (can sub Rice Wine Vinegar)

2 tablespoons arrowroot

2 tablespoons water

1 teaspoon Chinese Five Spices {optional}

2 bell peppers trimmed and sliced {I used one red, one orange}

2 small zucchini squash trimmed and cubed {I used one yellow, one green}

1/2 red onion peeled and large diced

1-5 ounce package sliced Shiitake mushrooms

2 cups cooked gluten-free jasmine or basmati rice {omit for paleo} - REPLACE WITH CAULIFLOWER RICE

Topping Options: Sliced jalapeno or serrano pepper

Chopped fresh cilantro

Toasted Sesame seeds

Instructions:

1.Season the chicken lightly on both sides with 1/2 teaspoon kosher salt. 1/4 teaspoon ground black pepper and set aside.

2.In a small bowl whisk together arrowroot and water and set aside.

3.Heat a wok or large skillet over medium-high heat add coconut oil and when melted add chicken, cooking until browned about 5-7 minutes, flip and cook additional 5-7 minutes, or until chicken is cooked through.

4.Remove chicken from the pan to a plate and lightly tent with foil.

5.Add peppers, onion, and squash to hot wok or pan, if needed add a bit more coconut oil, and cook stirring until vegetables begin to soften, about 4-5 minutes. Stir in mushrooms and cook additional 4-5 minutes.

6.Remove vegetables and add to plate with chicken.

7.Lower wok heat to medium and add in coconut amino, Chinese Five Spices, honey, and mirin, Mix in arrowroot and water mix. Bring the mixture to a boil, then reduce to a simmer, stirring pretty consistently. Once the sauce thickens, toss the chicken into coat and then vegetables. Remove from heat and if using rice spoon rice into serving bowls then stir fry. Top with sliced peppers, cilantro and sesame seeds {optional}

Source: http://ahealthylifeforme.com/paleo-chicken-stir-fry/

Panko-Crusted Baked Chicken

8 5-6 oz Chicken Breasts, boneless

¼ cup Dijon mustard

3 cloves crushed garlic

½ cup plain yogurt

2 tbsp sesame or olive oil

4 tsp dried parsley

¾ cup panko bread crumbs

Dijon Sauce:

¼ cup Dijon mustard

¼ cup plain yogurt

1 tsp sesame oil

1 tsp low sodium soy sauce

1. Preheat oven to 400 F

2. Combine parsley and bread crumbs in a large bowl, mix well, set aside.

3. Combine mustard, garlic, yogurt and oil in a large bowl. Mix well. Set aside.

4. Wash & dry chicken breasts. Dip each breast into mustard mixture, then roll in bread crumbs. Place on baking shee t.

5. Bake for 18-22 minutes or until coating is browned and chicken is no longer pink in the center.

6. Serve with Dijon sauce.

Pesto Chicken Caprese

Serves 4

4 Chicken Breasts

8 leaves fresh basil

8 tsp pesto

1 whole tomato

4 slices fresh mozzarella

Place 2 tsp pesto, 2 basil leaves, 1 slice mozzarella, and 1 slice tomato on each chicken breast. Bake at 400 for 30-40 minutes.

One-Pan Pesto Chicken and Veggies

Total Time: 30 minutes Yield: 4 servings

Ingredients

2 tablespoons olive oil

1 pound chicken thighs, boneless and skinless, sliced into strips 1/3 cup sun-dried tomatoes, drained of oil, chopped

1 pound asparagus, ends trimmed, cut in half, if large

1/4 cup basil pesto

1 cup cherry tomatoes, yellow and red, halved

Instructions

Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes - and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.
Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.
Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

http://juliasalbum.com/2016/06/one-pan-pesto-chicken-and-veggies/

Roasted Chicken and Veggies (One Pan)

Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Author: Layla Serves: 4 (Edited from original to get 4 servings)

Ingredients

• 4 medium chicken breasts, chopped

• 2 cup bell pepper, chopped (any colors you like)

• 1 onion, chopped

• 2 zucchini, chopped

• 2 cup broccoli florets (I am omitting these and adding to zucchini & peppers)*

• 1 cup tomatoes, chopped or whole plum/grape

• 4 tablespoons olive oil

• 1 teaspoon salt

• 1 teaspoon black pepper

• 2 teaspoon italian seasoning

• 1⁄2 teaspoon paprika (optional) Instructions

1. Preheat oven to 500 degree F.

2.Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, italian seasoning, and paprika. Toss to combine.

3.Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Recipe by Gimme Delicious at http://gimmedelicious.com/2016/03/22/15-minute-healthy-roasted-chicken-and-veggies/

http://gimmedelicious.com/easyrecipe-print/8097-0/

21 Day Fix Containers: 1 Red, 1 Green

Roasted Tomatoes and Shrimp with Zucchini Noodles

Yields 4-6 servings (recipe doubled from original)

Prep Time: 10 min Cook Time: 20 min Total Time: 30 min

Ingredients:

Roasted Tomatoes:

2 pint cherry tomatoes, cut any larger ones in half

4 teaspoons extra virgin olive oil

Kosher salt and black pepper to taste

Roasted Shrimp:

1 pound extra large shrimp, peeled and deveined

2 clove of garlic, minced

4 teaspoons extra virgin olive oil

Kosher salt and black pepper to taste

1 lemon

Fresh flat leaf parsley, chopped

Zucchini Noodles:

4 zucchini, spiralized

2 teaspoon extra virgin olive oil

Kosher salt and black pepper to taste

Instructions

Roasted Tomatoes and Shrimp:

1. Preheat oven to 450 degrees.

2. Place the tomatoes on a rimmed baking sheet and drizzle with 1 1/2 tablespoons of olive oil.

3. Sprinkle with salt and pepper then toss them together until coated.

4. Roast in the oven for 10-12 minutes or until they start to wrinkle and release their juices.

5. In a bowl toss together the shrimp, garlic, olive oil, salt and pepper.

6. Remove the tomatoes from the oven and pour the shrimp mixture onto the baking sheet.

7. Place the tomatoes and shrimp back in the oven and roast for approximately 5 more minutes or until the shrimp are pink and nearly cooked through. (Remember they will continue to cook when removed from the oven)

8. Remove from the oven and pour over the top of the zucchini noodles.

9. Squeeze the juice of half a lemon over the top and sprinkle with parsley.

10. Serve immediately.

Zucchini Noodles:

11. Heat a large non-stick skillet over medium high heat.

12. Once the skillet is hot add in the olive oil and swirl to coat the bottom of the pan.

13. Add in the zucchini noodles and season with salt and pepper.

14. Sauté the zucchini noodles for 1-2 minutes.

Calories: 242 Fat: 13.3 g Carbs: 13.6g Protein: 19.2 g

http://reciperunner.com/roasted-tomatoes-shrimp-zucchini-noodles/

Roasted Vegetable Pasta

· 1/2 orange bell pepper, cut into thin strips

· 1 zucchini, cut into 1/2" pieces

· 10 cherry tomatoes

· 1/2 red onion, cut into 1/2" pieces

· 8 mushrooms, stems removed

· 1 Tbsp. olive oil

· 2 tsp. dried oregano

· Sea salt and pepper (to taste)

· 4 oz. whole wheat fusilli pasta

· 1/2 cup vegetable broth

· 4 oz. organic tempeh, crumbled

· 2 Tbsp. freshly chopped basil

SERVES 2

1. Preheat oven to 450° F.

2. Place first 5 ingredients in a bowl and drizzle with olive oil to coat, along with oregano and sea salt. Toss to make sure all vegetables are well coated.

3. Place vegetables on a baking sheet lined with parchment. Place in oven and roast for 10 to 15 minutes, or until browned.

4. Cook pasta according to package directions. Drain, rinse, and return to pot.

5. Add vegetable broth to pasta and place over very low heat. Add crumbled tempeh and stir to combine; cook just long enough to heat through.

6. Add roasted vegetables to pasta mixture and toss to coat.

7. Add basil and season with sea salt and pepper. Serve immediately.

P90X2 Portions: 21 Day Fix Containers: 1 Red, 3 Green, ½ Yellow

1 protein, ½ grain, 3 vegetables, 1 fat

calories ...............................454 fat .........................................16 g

saturated fat ...........................2 g carbohydrate ........................61 g

protein ..................................23 g fiber ......................................15 g

sodium................................150 mg cholesterol..............................0 mg

SOURCE: P90X2

Sheet Pan Chicken Fajitas

Yield: About 8 fajitas, 4 servings

Ingredients:

Seasoning:

2 tsp chili powder (preferrably 1 tsp ancho chili powder 1 tsp regular)

1 1/2 tsp ground cumin

1 tsp ground paprika

1/2 tsp ground coriander

Salt and freshly ground black pepper

Fajita filling:

1 1/2 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips (slice extra wide strips in half)

1 of each red, green and yellow bell peppers, cored and sliced into strips (3 whole total)

1 medium yellow onion, halved and sliced from top to root

2 cloves garlic, minced

3 Tbsp olive oil

2 Tbsp fresh lime juice

3 Tbsp chopped cilantro

For serving:

8 taco size flour tortillas Sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)

Directions:

Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray. For the seasoning: In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.

For the fajitas filling: Spread bell peppers and yellow onion onto baking sheet. Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. Drizzle olive oil over top then toss everything to evenly coat. Spread into an even layer working to keep chicken from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 20 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.

Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings. Recipe source: Cooking Classy, inspired by my Slow Cooker Fajitas

http://www.cookingclassy.com/sheet-pan-chicken-fajitas/

Shrimp Scampi with Zucchini Noodles

Serves 4

Containers: 1 Red, 1 Green

2 Tbsp olive oil

1 pound jumbo shrimp cleaned & deveined

1 Tbsp minced garlic

¼ tsp crushed red pepper flakes (optional)

¼ cup low sodium chicken broth

2 tbsp lemon juice

2 tbsp fresh parsley

2 medium zucchini cut into zoodles

1. Place large sauté pan over medium low heat. Add the olive oil, and heat for 1 minute. Add the garlic and crushed red pepper flakes. Cook them for 1 minute, stirring constantly.

2. Add the shrimp to the pan and cook them stirring as needed, until they are cooked through, and pink on all sides, about 3 minutes. Season the shrimp with salt & pepper.

3. Use slotted spoon, transfer shrimp to a bowl, leaving any liquids in the pan.

4. Increase the heat to medium. Add the chicken broth and lemon juice. Cook for 2 minutes stirring occasionally. Return the shrimp to the pan and toss to combine. Season with salt & pepper. Garnish with fresh parsley and serve.

Slow Cooker Chicken, Veggie and Quinoa Stew

Ingredients:

1 medium yellow onion, chopped

3 garlic cloves, minced or finely grated

3 large carrots, chopped

1 teaspoon Italian seasoning

2 teaspoons salt

1 15-oz can tomato sauce

1 15-oz can chickpeas, drained and rinsed

1 pound boneless, skinless chicken breasts or thighs

32 ounces chicken stock

2 cups water

1 cup fresh or defrosted frozen corn kernels

1 medium zucchini, chopped

1⁄2 cup quinoa, rinsed

1/4 cup fresh parsley for serving (optional)

Instructions:

1. Add the onion, garlic, carrots, Italian seasoning, salt, tomato sauce, chickpeas, stock, and water to a slow cooker, stirring to combine. Add the chicken and stir again.

2. Cover and cook on high for 3.5 hours.

3. Remove the chicken. Shred with two forks and set aside. Add the corn, zucchini, and quinoa. Cover and continue to cook on high for an additional 30 minutes, or until the quinoa is cooked through. Add back the shredded chicken, sprinkle with parsley and serve.

Serves 6.

Notes: I used a 6-Quart Slow Cooker for this recipe.

www.realfoodwholelife.com

SOURCE: http://www.realfoodwholelife.com/blog/slow-cooker-chicken-veggie-and-quinoa-stew

Gluten free, dairy free & nut free

Slow Cooker Mediterranean Chicken

Prep time 5 mins Total time 4 hours 5 mins

Tender and flavorful slow cooker Mediterranean chicken with olives, onions, and roasted red peppers makes a hearty and tasty meal all made in one dish.

Author: Tiffany Recipe Serves: 4

Ingredients:

4 medium-large boneless skinless chicken breasts OR 4-6 boneless skinless chicken thighs

salt and pepper to taste

3 teaspoons Italian seasoning

juice of 1 medium lemon (about 2 tablespoons)

1 tablespoon minced garlic

1 medium onion, chopped

1 cup kalamata olives

1 cup roughly chopped roasted red peppers

2 tablespoons capers

fresh thyme or basil for garnish (optional)

Instructions:

1. Season chicken with salt and pepper to taste. Cook in a large skillet over medium-high heat 1-2 minutes on each side until browned. Transfer to greased slow cooker.

2. Add onions, olives, red peppers, and capers to slow cooker (tuck them around the sides so they aren't covering up the chicken). Whisk together Italian seasoning, lemon juice, and garlic and pour over chicken.

3. Cover and cook on low for 4 hours or on high for 2 hours. Garnish with fresh thyme or oregano and serve.

Recipe by Creme De La Crumb at http://www.lecremedelacrumb.com/slow-cooker-mediterranean-chicken/

Slow Cooker Pork Chops & Gravy

Serves: 4

½ cup whole wheat flour

1 ½ tsp ground dry mustard

½ tsp garlic powder

4 boneless pork loin chops (1 inch thick)

1 box or can of low sodium chicken broth – 14.5 oz.

Instructions:

1. Combine flour, dry mustard and garlic powder in a shallow dish.

2. Salt and pepper pork chop and then dredge chops in flour mixture.

3. Combine what is left of your flour mixture with chicken broth and pour into the crockpot.

4. Option to pan sear chops in olive oil for a few minutes until brown but you can put in crockpot without this step.

5. Place chops in crockpot and cook covered on high for 4 hours or until tender.

6. If the gravy becomes too thick you can always add water to your liking.

Spaghetti Squash with Turkey Meat Sauce

Makes 5 Servings, about 1 cup squash and 1 cup sauce each

Total Time: 1 hour 15 minutes

Prep Time: 15 minutes

Cooking Time: 1 hour

1 large spaghetti squash (about 3 ½ lbs) cut in half lengthwise

¾ tsp. sea salt (or Himalayan salt), divided use

½ tsp. ground black pepper, divided use

1 tsp. olive oil

1 medium onion, chopped

1 medium green bell pepper, chopped

1 cup sliced white mushrooms

2 cloves garlic, finely chopped

2 tsp. dried oregano leaves

1 tsp. crushed red pepper flakes (optional)

1 lb. raw 93% lean ground turkey

3 Tbsp. tomato paste, no sugar added

1 (15-oz) can tomato sauce, no sugar added, low-sodium

½ cup grated parmesan cheese *No Cheese for Whole 30

¼ cup chopped fresh basil

1. Preheat oven to 400 F

2. Remove seeds and membrane from squash; place squash, cut side up, on baking sheet

3. Season with ½ tsp salt & ¼ tsp pepper

4. Bake 50-60 minutes, or until tender. Separate strands with a fork; place in a large bowl. Set aside.

5. While squash is baking, heat oil in large skillet over medium heat.

6. Add onion, bell pepper, and mushrooms; cook, stirring frequently, for 6 to 8 minutes or until tender.

7. Add garlic, oregano, and crushed red pepper (if desired); cook, stirring frequently, for 1 minute, or until fragrant.

8. Add turkey; cook, stirring frequently for 4 to 6 minutes, or until turkey is no longer pink.

9. Add tomato paste, tomato sauce, and remaining ¼ tsp. each salt and pepper. Bring to a boil. Reduce heat to low; gently boil for 20 minutes.

10. Evenly divide squash between five plates. Top evenly with sauce, cheese, and basil; serve immediately.

Tip: Turkey can be cooked in a separate skillet and added to the sauce if you prefer.

Tip: poke holes & roast spaghetti squash whole for 60 minutes. After it’s done, slice & scoop out seeds. OR poke holes in squash, microwave whole for 5-7 minutes. Slice lengthwise and cook in oven 50 minutes as directed. This will soften the squash to make it easier to slice.

Container Equivalents: 1 ½ green, ½ purple, 1 red, ½ blue

Split Pea Soup - 21 Day Fix Instant Pot

Ingredients

2T extra virgin olive oil
2 cups onion, diced
2 cups celery, diced
2 cups carrots, diced (or cut into small pieces)
2 cups cauliflower, grated (cauliflower "rice" is perfect for this recipe!)
1 1/5 cups diced low-sodium, nitrate-free ham (Kroger has a ham steak that I used)
3 cloves garlic, minced
8 cups non-fat, low-sodium chicken broth
1/2 lb dried split green peas
1 tp salt (or to taste)
1 tsp pepper (or to taste)
2-3 bay leaves, whole
Instructions

Turn the Instant Pot on to saute. Saute veggies and garlic in olive oil until onions begin to turn translucent (about five minutes).
Add ham. Saute an additional 3-4 minutes.
Add remaining ingredients. Stir.
Place lid on pot and lock in place. Make sure your nob is set to seal. Set on the soup setting for 20 minutes. Let pressure release naturally for at least 10 minutes, then carefully turn knob to vent.
Remove lid carefully and stir.
This freezes well, too!

carrie elle https://www.carrieelle.com/

Stuffed Peppers

Paleo

Prep Time: 15 Minutes Cook Time: 1 hour Total Time: 1 Hour, 15 Minutes

Ingredients:

Cauliflower Rice

8-10 bell peppers - softened

1.5-2lbs ground turkey

1 small onion, chopped

1 can diced tomatoes with green chilies

1 jar of spaghetti or marinara sauce (no sugar) or 1 14oz can of tomato sauce

1 Tbsp Italian seasoning

salt and pepper

Instructions:

1. Make your cauliflower rice and set aside

2. Soften bell peppers: Cut out the top stem and clean your peppers, place them in a glass dish with a little bit of water, throw the lid on top(mine doesn’t usually cover them completely) and microwave for about 8-10 min. Check them occasionally because you don’t want them to get too soft. OPTION 2: boil them in a pot of water until slightly soft. It's very important that you don't overcook them because they will fall apart. Then place them in your casserole dish ready to be stuffed.

3. Preheat oven to 350 degrees.

4. In another pan cook your ground turkey and chopped onion. Drain fat.

5. Add the diced tomatoes,1 cup of your spaghetti sauce, Italian seasoning, some salt and pepper, and all of your cauliflower rice.

6. Fill your peppers with ground turkey mixture and top with remaining sauce.

Bake in oven for 45min-1 hour. Enjoy!

SOURCE: http://www.stayfitmom.com/paleo-stuffed-peppers/

Sweet and Sour Chicken

*Paleo

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 servings

Calories: 318 kcal

Author: ChihYu

Ingredients

• 1 1/4 lbs Chicken breasts , skinless boneless

• 2-3 tbsp Coconut oil or ghee (to pan-fry the chicken)

• Half one whole Green bell pepper , cubed to bite sizes

• Half one whole Red bell pepper , cubed to bite sizes

Aromatics:

• Quarter one whole Yellow onion, diced

• 1 bulb Scallion , chopped

• 2-3 thin slices Ginger , roughly chopped

Chicken marinate:

• 1 1/4 tsp Coarse sea salt

• 1 1/2 tbsp Coconut aminos

• 1/4 tsp White pepper

• 1/2 tsp Ginger powder

• 1 large egg white

• 1 tbsp Sesame oil

• 2 tsp Arrowroot or Sweet potato powder

Sweet and sour sauce:

• 1/3 cup Pineapple juice from a can, not in syrup

• 1/4 cup Dry apricots, pitted and chopped to small bite sizes ,alt. dry figs or prunes, pitted

• 2 tbsp Coconut aminos

• 1 1/2 tbsp Rice vinegar ,or little less than 1 tbsp apple cider vinegar

• 1/2 tbsp Tomato paste ,no sugar and salt added

• 1 small Pinch of sea salt

Instructions

Make Sauce:

1 In a medium saucepan over low heat, covered with a lid and cook the ingredients listed under “Sweet and Sour Sauce” until the fruit softens, about 10 minutes. Stir occasionally. Set aside to let cool.

2 Puree the mixture in a food processor or blender until very smooth and no fruit chunks. Add 3-4 more tbsp chicken/vegetable stock or water to thin the paste if needed to help blending.

Chicken:

1 Thin slice chicken breasts to ⅛ -inch thin pieces. Mix well with “Chicken Marinade”. Set aside.

Stir-Fry:

1 Heat 2-3 tbsp coconut oil or cooking fat of your choice over medium-high heat in a large non-stick frying skillet (preferably with a lid to prevent splatter). When hot, lower the heat to medium-high. Carefully layer the chicken slices in the skillet and pan-fry the chicken until the chicken pieces are about halfway cooked through. Set aside to drain oil.

2 Heat ½ tbsp coconut oil or or cooking fat of your choice, when hot, lower the heat to medium. Add “aromatics”. Season with a small pinch of salt. Stir-fry until fragrant. (5-10 secs). Add sliced bell peppers. Season with another small pinch of salt and stir-fry for 5-10 seconds. Add chicken back to the wok/skillet. Push the ingredients to the side of the wok/skillet and add 3 to 4 heaping tablespoons of sweet & sour sauce. Keep stir-frying until the chicken is completely cooked through and the sauce is thickened.

Serve:

Serve hot with cauliflower rice and my Paleo Asian-Side Dishes

Source: http://iheartumami.com/sweet-and-sour-chicken/?utm_source=IHeartUmami

Sweet Potato Noodles with Beef Bolognese

Servings 4-6

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

2 pounds sweet potatoes as round as you can find them

4-5 strips of bacon cubed

1 pound grass-fed ground beef

2 tablespoons ghee or pastured butter

2 tablespoons Extra virgin olive oil

1/2 yellow onion, diced

1 large zucchini, diced

2 carrots, diced

1 rib of celery, diced

2 teaspoons Garlic Seasoning

2 garlic gloves minced

6 ounces tomato paste

½ cup dry white wine

½ cup full-fat coconut milk

sea salt and pepper to taste

olive oil cooking spray

Instructions:

1. Wash the sweet potatoes under warm water with soap. These puppies are dirty, so scrub them real clean… now, pat them dry! Remove the skin with a vegetable peeler, and chop off the ends of each potato.

2. Using your handy dandy spiralizer (the “C” blade will work wonders), spiral cut all of the potatoes and place the remains into a large bowl. Coat the sweet potato “noodles” in the olive oil.

3. Place the sweet potato noodles into a large pan on medium-low heat. Let them cook for several minutes, until they are soft. Add garlic powder, and salt and pepper to taste. Transfer the noodles into a large bowl.

4. Scrape out the pan and cook the bacon cubes until crunchy. Now, you can either cook the vegetables in the rendered bacon fat OR you can dispose of it and use butter– your choice. Either way, transfer the bacon to a paper-lined plate for use later.

5. Cook the onion, carrots, celery and zucchini until the onions appear translucent. Now, add in the garlic gloves and cook for another minute or so.

6. Add in the beef and cook until brown. Then, add in the coconut milk, wine, tomato paste and cooked bacon cubes. Let it simmer for several minutes until the alcohol cooks out, and everything is well combined and appears thick.

7. Transfer the delicious bolognese on top of your sweet potato noodle mound, and there you have it. Pure deliciousness.

Source: http://themovementmenu.com/recipes/sweet-potato-noodles-with-beef-bolognese/

Turbo Fire Chili

INGREDIENTS:

1 lb. lean ground turkey

½ cup diced tomatoes

8 oz. whole kernel corn (I use frozen)

½ onion, diced

2 cloves garlic

1 can black beans

1 can pinto, chili or kidney beans

Diced jalapeno peppers or dice chilis (optional)

1 tbsp tomato paste

½ cup tomato sauce, ½ cup water

1 tsp chili powder, ½ tsp ground cumin, salt & pepper to taste

4 oz. low fat shredded cheddar cheese (optional)

DIRECTIONS:

Brown turkey. Drain & discart any fat. Place all ingredients except cheese into a slow cooker. Cook for 4 hours on low or 2 hours on high. Top with 1 oz cheese if desired.

1 red, 1 yellow, 1 blue (optional)

Turkey Burger

4 servings

Ingredients:

12 oz. lean (97% fat-free) ground turkey

8 Tbsp fresh salsa

8 Tbsp chopped red onion

4 whole grain hamburger buns

1. Preheat grill or broiler to high

2. Combine turkey, salsa and onion; mix well and form into patty

3. Grill or broil patty about 5-6 minutes on each side, or until no longer pink inside

4. Serve on bun

Nutritional Information

Calories: 317 Total Fat: 12 g Saturdated Fat: 3 g

Cholesterol: 88 mg Sodium: 404 mg Carbohydrate: 24 g Fiber: 2 g Sugar: 5 g Protein: 28 g

Source: Insanity Eating Plan

Turkey Burgers with Sweet Potato and Bacon

Serves: 6

INGREDIENTS:

1 cup ground, lean turkey

1 cup finely shredded sweet potato

6 strips turkey bacon

Salt & Pepper to taste

6 sandwich thins or whole wheat hamburger buns

12 leaves of lettuce

1 tomato, sliced

Precook turkey bacon. Chop or pulse in food processor.
Microwave shredded sweet potato until slightly tender but not mushy
Combine turkey, bacon, sweet potato and seasonings. Form 6 patties.
Cook on grill, frying pan, or griddle until cooked through. You can also bake in a muffin tin in the oven at 350 degrees F for 15-20 minutes, make sure bottoms do not burn.
To serve, place on a sandwich thin or bun and top with lettuce, tomato or preferred toppings.

21 DAY FIX CONTAINERS: 1 Red, 1/4 Yellow

Source: Pinterest. http://www.physikellyfit.com/blog/2016/1/18/ows0ir0qiahhwqx0jx6uvu0hmu0kuw

Turkey Meatloaf Florentine

Prep Time: 20 Min Total Time: 1 hr 40 min

Makes: 8

INGREDIENTS:

1 ½ lb ground turkey breast (though I usually use 1 lb)

½ cup uncooked Cream of Wheat cereal (1-minute, 2 ½ minute or 10-minute cook time)

½ cup cholesterol-free egg product (I usually use 1 egg)

½ cup Ketchup

1 clove garlic, minced

1 tsp. dried basil leaves

1 pkg (10 oz) frozen chopped spinach, thawed and well-drained

½ cup chopped red pepper

¼ cup chopped onion

1 Tbsp. Grey Poupon Country Dijon Mustard

1 Tbsp honey

MIX turkey, cereal, egg product, ketchup, garlic and basil in large bowl. Add spinach, red pepper and onion. Mix well.

SHAPE into 9x4 inch loaf in greased 13x9 inch baking pan

BAKE at 350 for 45 minutes. Mix mustard & honey; brush onto meatloaf. Bake additional 25-35 minutes or until cooked through (internal temp reaches 165). Let stand 10 minutes before cutting into slices to serve.

Turkey Meatloaf

Serves: 4

1 LB lean ground turkey

1 cup onion diced

¾ cup oatmeal

½ cup carrots grated

2 eggs

2 tsp Italian seasoning

1/8 cayenne pepper

1 - 6 oz. can tomato paste

2 Tbsp. apple cider vinegar

1 minced garlic clove

1 tsp honey

Instructions:

1. Preheat oven to 350 degrees. In a medium bowl, combine turkey, onion, oatmeal, carrots, eggs, 1 tsp Italian seasoning and cayenne. Place mixture in a 9 inch loaf pan.

2. In another medium bowl, whisk together tomato paste, vinegar, garlic, 1 tsp Italian seasoning and honey. Spread tomato paste mixture over meatloaf and bake 45-50 minutes.

SWEET POTATO FRIES - Serves 4

2 large sweet potatoes

1 tbsp. coconut or olive oil

1 tsp chili powder or cinnamon

Instructions:

1. Preheat oven to 425. Line rimmed baking sheet with foil or use a stone pan.

2. Cut sweet potatoes in half lengthwise. Cut each half into 3 or 4 wedges.

3. In a mixing bowl, combine sweet potato wedges with oil and sprinkle with chili or cinnamon, salt & pepper.

4. Place sweet potato wedges on prepared baking sheet and bake for 30 minutes, turning wedges several times during roasting to cook evenly.

Turkey Sloppy Joes

Serves: 4 (approx. 1 c each) Prep Time: 15 min Cooking Time: 42 min

PORTION FIX CONTAINER EQUIVALENTS (per serving):

1 Red, 1 Green, 1 Yellow, 1 tsp

INGREDIENTS

2 tsp. olive oil, divided use

1 lb. raw ground 93% lean turkey breast

3⁄4 cup chopped onion (approx. 1 medium)

3⁄4 cup chopped red bell pepper (approx. 1 medium)

2 cloves garlic, chopped

2 cups (16 oz) all-natural tomato sauce, no salt or sugar added

1 Tbsp. Worcestershire sauce, gluten-free

1 1⁄2 tsp. Hot pepper sauce

1 Tbsp. pure maple syrup

1⁄2 tsp. Sea salt (or Himalayan salt)

1⁄4 tsp. Ground black pepper

4 slices low-sodium whole grain sprouted bread (like Ezekial)

Finely chopped fresh parsley (for garnish; optional)

DIRECTIONS

Heat 1 tsp. oil in large skillet over medium heat.
Add turkey; cook, stirring frequently to break up the turkey,
for 8 to 10 minutes, or until the turkey is no longer pink.
Heat remaining 1 tsp. oil in second large skillet over medium heat.
Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add onion mixture, tomato sauce, Worcestershire sauce, hot pepper
sauce, and maple syrup. Season with salt and pepper.
Add turkey to tomato mixture. Mix well. Reduce heat to medium-low; gently boil, stirring occasionally, for 15 to 20 minutes, or until sauce has thickened.
Place a slice of bread on each serving plate. Top evenly with turkey mixture (approx. 1 cup).
Sprinkle each serving evenly with parsley before serving, if desired.

SERVING SUGGESTION FOR ONE SERVING TURKEY SLOPPY JOES:

Serve Turkey Sloppy Joes over 1 cup zucchini noodles (zoodles), or any steamed vegetables 2 Green, 1 Red, 1 tsp.

This recipe works well with 80 Day Obsession. Make sure it works with your container counts. Desserts are for refeed days only.

NUTRITIONAL INFORMATION (per serving): Calories: 350 Total Fat: 12 g Saturated Fat: 3 g Cholesterol: 84 mg Sodium: 480 mg Carbohydrates: 34 g Fiber: 6 g Sugars: 12 g Protein: 27 g

Source: Fixate - Beachbody on Demand

Vegetable and Chickpea Ragout

SELF OCTOBER 2009

Modified from original recipe to make 4 Servings.

Ingredients

• 2 cans (14.5 ounces) diced tomatoes

• 2 cups canned chickpeas, rinsed and drained

• 1 cup Onion and Garlic Mix (1 onion, 2 garlic cloves sautéed 6 minutes. Save/freeze extra)

• 1 cup Broccoli and Red Bell Pepper Mix (1 cup diced broccoli, 1 diced red pepper sautéed 3 minutes. Save/freeze extra)

• 1 teaspoon salt

• 1/2 teaspoon dried oregano

• 1/4 teaspoon black pepper

• 1/4 teaspoon red pepper flakes

• 4 artichoke hearts in water, drained and quartered

• 1 cup frozen peas

• 1/2 cup sliced black olives

• 1 cup whole-wheat penne, cooked

• 1/2 cup chopped fresh basil

Preparation

Simmer tomatoes, chickpeas, Onion and Garlic Mix, Broccoli and Red Bell Pepper Mix, salt, oregano, pepper, pepper flakes and ½ cup water in a medium pot until liquid reduces by half, about 20 minutes. Add artichokes, peas and olives; cook 10 minutes more.

Quick tip:

If not eating immediately, pour into an airtight container and freeze. Otherwise, toss with penne and basil and serve.

To reheat:

Microwave on high 2 minutes; stir; microwave 2 minutes more. Mix with penne and basil.

Chicken & Bone Broth

INGREDIENTS:

1 whole chicken (3-4 lbs)

4 qts water (128 oz)

Apple Cider Vinegar, splash

2 Carrots

2 Celery Stalks

1 Tbsp sea salt

1 Tbsp black pepper

Parsley – ½ bunch, chopped

Scallions – dark greens from the top

Bay Leaf – 1 or 2

Thyme or Rosemary, fresh – to taste

In your stock pot, put your whole chicken and cover with 4 qts water. Add splash of the raw Apple Cider Vinegar (this will draw the healing nutrients from the bones). Bring up to boil and skim away any foam from top and discard it as it comes to boil.

Add 2 carrots, chopped into a few large pieces, 2 celery stalks chopped, 1 Tbsp sea salt, 1 Tbsp black peppercorns, half bunch of fresh parsley chopped up a bit, the dark green tops of your scallion bunch. Use the bottoms for your family’s food. Add a bay leaf or 2, fresh thyme or rosemary.

Simmer for an hour and a half.

Remove chicken and take the meat off – family can eat.

Put all bones & skin back in pot. Simmer for hours – all day. Strain.