Clean Beef Stroganoff

Rainy day, and ready for some fall comfort food - but not ready for the 'comfort food' pounds... so I decided I would start experimenting with my family favorite comfort foods and making them healthy or at least healthier! First on our list, clean Beef Stroganoff - simple modifications made this just as tasty and a lot fewer calories!

What you need:

• 1.5 pounds of beef tips (I cut off any additional fat)
• 1/4-1/3 cup whole wheat flour
• Extra Virgin Olive Oil
• Large yellow onion, cubed
• 8oz sliced mushrooms
• 2/3 cups of water
• 1 cup plain greek yogurt
• salt/pepper
• egg noodles (ccoked as per package instructions)

What you need to do:

1. In a large skillet, heat up EVOO (just enough to coat the pan)
2. Toss beef tips in whole wheat flour until evenly coated. (discard extra flour)
3. Add beef tips to skillet.
4. Evenly brown.
5. Place browned beef tips in a large pot.
6. In the same skillet, re-oil and heat.
7. Cook and lightly brown onion and mushroom.
8. Add onions and mushrooms to large pot with the beef. 
9. Add water, salt and pepper.
10. Cover and simmer on LO for 2 hours.
11. Before serving, add greek yogurt.
12. Serve over egg noodles
13. Enjoy!

Mini Buffalo Chicken Dip Bowls

 

You know I love my Buffalo Chicken Dip - and I was experimenting a way to make it a fun snack. Not only is this great and portable for a party - it is a great clean eating snack to grab in go!

What you need:

• Batch of my Clean Buffalo Chicken Dip
  
• Whole Wheat Tortilla Soft Shells (or corn if you want to go gluten free)
• Mild Cheddar if interested

What you need to do:

1. Preheat oven to 425.
2. Cut shells into circles (I used a can, pushed firmly and twisted)
3. Place cut shells and place them into ungreased mini muffin pan
4. Spoon in buffalo chicken dip (warm or cold, makes no difference)
5. Sprinkle on cheddar (optional)
6. Bake for 15-20 minutes
7. Allow to cool
8. And Serve!

I love topping mine with green onion or chives! I hope you enjoy this as much as I do!

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21 Day Fix Blueberry Muffins

 Sometimes, you just need a muffin - I wanted to switch up my morning routine, but I didn't want to eat carbs that early in the day. This recipe fixed that issue! Feels like a carb, but it is a 1 purple and 1/2 of a blue! It took me a few bites to get used to the texture of the almond flour, but the taste is spot on - it is like banana bread meets blueberry muffin!

What you need:

• 1.5 cups of almond flour
• 1 tsp of vanilla
• 3/4 tsp baking soda
• 1/8 tsp of salt
• 1 tbsp. of melted coconut oil
• 2 eggs
• 3/4 cup mashed bananas (about 1.5 bananas)
• 1/2 cup of blueberries

 

What you need to do:

1. Preheat oven to 350
2. Mix flour, salt and baking soda
3. In a separate bowl, mix together coconut oil, eggs and vanilla
4. Add the egg mixture to the dry ingredients and stir.
5. Add in the mashed bananas
6. Gently fold in blueberries
7. Divide into lined muffin pans (makes about 8)
8. Bake for 22-27 minutes or until toothpick comes out mostly dry

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Chicken and Spinach Noodle Casserole

A new favorite! I always have all these ingredients on meal prep day for my salad, and I just borrow a few for this yummy casserole! Very simple, reheats nicely, customizable and 21 Day Fix approved! Music to my ears - I think my favorite part was realizing that ricotta cheese was a red and not a blue!

What you need:

• 8 greens - I used spinach, a can of diced tomatoes (drained),  and red peppers
• other ideas - broccoli, carrots (precooked), mushrooms
• 1 pound of chicken
• 4 reds of low fat ricotta cheese
• 8 yellows of whole wheat pasta, cook according to package instructions
• 4 blues of mozzarella cheese
• 2 cloves of minced garlic
• 3 tbsp. dried parsley

What you need to do:

1. Grill chicken and slice into strips
   
2. In a large bowl mix greens, chicken, ricotta, garlic, 2 tbsp. parsley, and pasta.
3. Spray a 9x13 dish with olive oil
4. Place mixture into dish
5. Top with cheese, covering equally
6. Sprinkle remaining parsley
7. Bake at 400 for 15 minutes.
8. Enjoy

Makes 8 servings - each containing 1 green, 2 reds, 1 yellow, 1/2 blue!

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Mexican Chicken Tortilla Soup

I would be lying if I said that I wasn't excited to try out my new soup bowls from a holiday gift exchange! Great recipe that my family (yes, even my kiddos loved). Will probably try to spice it up a little more next time!

What you need:

• 8 6-inch corn tortillas
• 2 tsp olive oil
• 1/2 cup chopped onion
• 2 cups slived celery
• 2 cloves of garlic
• 4 medium chopped tomatoes
• 6 cups of low-sodium organic chick broth
• 3 cups chopped rotisserie chicken breasts (boneless, skinless)
• 1 1/2 cups sliced carrots
• 1 tsp oregano
• 1 tsp ground chili powder
• 1/2 tsp sea salt
• 1/4 tsp ground pepper
• 1/4 c. chopped fresh cilantro
• 4 tsp. crumbled feta cheese

What you need to do:

1. Preheat oven to 350
2. Line large baking sheet with parchment paper
3. Place tortillas on baking sheet. Bake for 8-10 minutes or until toasted and crispy. Remove from oven. When cool, break into pieces. Set aside.
4. Heat oil in large saucepan over medium heat.
5. Add onion and celery - cook until onion is transparent
6. Add garlic, cook for 1 minute
7. Add tomatoes, cook for about 5 minutes or until tomatoes are soft - set aside.
8. Add onion mixture, 2 cups of broth and half of the toasted tortilla pieces to blender. Blend until smooth.
9. Add blended mixture to large saucepan. Add remaining 4 cups broth, chicken, carrots, oregano, chili powder, salt and pepper. Bring to a boil over medium high heat. Reduce heat to medium low and cook for 10 minutes.
10. Top each serving with cilantro, cheese, and remaining tortilla pieces.

ENJOY!

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Spinach & Turkey Lasagna Roll-ups

Hello Pasta Lovers! Better yet, this was perfect on meal prep day - easy and reheated perfectly!

What you need:

• 9 cooked whole wheat lasagna noodles
• 2 cups chopped baby spinach
• 2 cups ricotta cheese
• 1/2 cup parmesan cheese
• 1 egg
• 1 clove of minced garlic
• 1/2 tsp Italian seasoning
• 1/2 tsp pepper
• 1/2 lb ground turkey, cooked
• Low Sodium Spaghetti Sauce
• 1 cup shredded mozerella

What you need to do:

1. Preheat over to 350
2. Mix ricotta, spinach, parmesan cheese, egg, garlic, Italian seasoning, and pepper in a bowl.
3. Add cooked turkey and set aside
4. In a baking dish, place 1 cup of pasta sauce on the bottom of the dish so the bottom is evenly covered!
5. On a cutting board (wax paper, whatever!) - lay out the lasagna noodles
6. Spread cheese mixture evenly over each piece of lasagna.
7. Roll one strip of lasagna at one end and roll all the way up and place in baking dish, seam side down
8. Continue this process with all lasagna pieces
9. Top lasagna rolls with sauce and mozzarella cheese.
10. Cover with foil
11. Bake for 40 minutes

Superfood and Protein Packed Cookie Dough

Me, personally - sometimes I just crave something sweet... and I want it to hold me over until my next meal... and in comes this recipe! Superfoods, protein and filling enough to keep me satisfied until my next meal - perfect! But it gets better - there is no baking and only on dish involved! Ready?

What you need:

• 1/4 cup natural peanut butter, heated
• 1/4 cup of vanilla greek yogurt
• 1 tsp of agave
• 1 scoop of Vanilla Shakeology
• 2 tbsp. mini dark chocolate chips

What you need to do:

1. Heat peanut butter on low
2. Remove from heat and add yogurt, agave and shakeology
3. Allow to cool a little
4. Add chocolate chips
5. Form in to balls and refrigerate for 2 hours
6. ENJOY!

Oh yeah, and it is fix approved too ;) Mine are brown because Aubrey was too anxious to add the chocolate chips and they melted!  For more recipes, 1:1 support on your fitness journey - join my next Challenge Group! Apply below - Can't wait to see you there!

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Squashbrowns

I miss potato hash browns - oh, the ones my mom makes are fabulous! With an excess of spaghetti squash from the garden, I thought 'why not?'! Texture was a bit off for me, to be honest but pretty darn good for a change! The key is to squeeze out all the water from the spaghetti squash!

 

What you need:

• Spaghetti squash, cooked and pulled apart (check out how to make the perfect spaghetti squash)
• 1/2 onion (diced finely)
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp garlic powder
• Extra Virgin Olive Oil or unsalted butter for frying

What you need to do:

1. Place prepared squash and diced onion in a colander. With a large spoon, press down firmly - to drain the excess water from the squash and onion. THIS IS A CRITICAL STEP!
2.  Dab top with a paper towel
3. In a mixing bowl, beat egg, salt, pepper, and garlic together.
4. Add in squash and onion
5. Mix until well incorportated
6. Heat oil or butter in a frying pan.
7. While pan is heating, hand form patties - I made minis (about 1/8 c each)
8. Once pan is hot, add patties and brown both sides (time will vary)
9. Garnish with greek yogurt and parsley! (I added a little shredded cheddar too!)
10. Enjoy!
    

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21 Day Fix Approved Chicken Noodle Soup

 

Chicken Noodle Soup is one of my favorite foods! And it is awesome that with just a few little tweaks, I can make this approved for my 21 Day Fix Meal Plan! This takes me 15-20 minutes to prepare and I get about 4 meals out of it! Enjoy!

 

For my Fixers one serving equals 2 greens, 1.5 yellows and 1 red

What you need:

• 1/2 c chopped onion
•  1 minced garlic clove
• 2 c sliced celery
• 4 cups of low sodium organic chicken broth
• 3 cups of chopped rotisserie chicken breast (boneless, skinless)
• 2 c sliced carrots (or if you are lazy like me, you buy the bag of carrot chips!)
• 1 1/4 c of cooked whole wheat pasta

What you need to do:

1. In a large pot - toss in the onion, garlic, celery, broth, chicken and carrots.
2. Heat on high until boil
3. After boil, reduce to low and cover for 30 min (or until carrots are soft)
4. Measure out 1 yellow of pasta and put into a bowl.
5. Top with soup (about 1-1.25 cups)

Nutritional Facts:

Total Fat - 8g
Sodium - 518mg
Carbs - 26g
Fiber - 5g
Protein- 44g

Caprese Chicken

 

Caprese salad is a family favorite - and in Autumn's new cookbook - FIXATE - she had a great idea to add it to chicken! Great, fresh summer recipe and really quite simple!

What you need:

• Raw boneless, skinless chicken breast (as many as you plan on making!)
• Ground black pepper
• Extra virgin olive oil
• 2 tsp pesto sauce (per chicken breast)
• Fresh Basil Pesto sauce recipe here!
• Fresh Basil Leaves
• 1 slice of fresh mozzarella (per chicken breast)
• Tomato slices

 

What you need to do:

1. Season both sides of the chicken evenly with pepper (I am a garlic lover so I also added a pinch of granulated garlic to the chicken!)
2. Heat oil in nonstick skillet over medium heat
3. Add chicken, cook for 3-4 minutes on each side (until no longer pink in the middle)
4. Top chicken with pesto, mozzarella, and tomato.
5. Reduce heat to low and cook, covered for 1-2 minutes or until cheese and tomatoes are softened.
6. Top with fresh basil and enjoy!

21 Day Fix Approved Chicken Fajitas

 

I'm always looking for a way to spice up my very boring meal plan, and this will be a new staple! Took me about 15 minutes and there are tons of ways to switch this up with different toppings!

What you need:

• 2-3  chicken breasts, sliced into thin strips
• 1 green of onions, sliced into thin strips
• 1 yellow of corn, frozen
• 1 green of chopped multicolored peppers
• 1 tbsp extra virgin olive oil
• 1/2 tsp chili powder
• 3/4 tsp garlic powder
• Romaine Hearts

What you need to do:

1. Heat oil in a frying pan on high
2. Add chicken, once oil is hot
3. Top with chili and garlic powder
4. Once chicken is fully cooked at onions, corn and peppers
5. Cook on high until veggies are cooked (I like them a little browned)
6. Cut core off of romaine, and place chicken/fajitas in the lettuce
7. Optional toppings: Greek yogurt, cheese, fresh salsa, tomatoes

-This recipe makes 2 servings -

each serving equals 1.5 reds, 1 green, 1/2 yellow, and 1 tsp.

Turkey Quinoa Meatloaf

 

What you need:

• 1 lbs raw 93% lean ground turkey
• 1/2 cup all natural-mild salsa
• 1/2 cup cooked quinoa, cooled
• 1 large eggs, lighly beaten
• 2 cloves garlic, finely chopped
• 1 tsp sea salt or Himalayan salt (Mineralize)
• Ground black pepper (to taste, optional)
• Fresh chopped parsley (for garnish, optional)

What you need to do:

1. Preheat oven to 375 degrees F (190 C)
2. Combine turkey, salsa, quinoa, eggs, garlic, salt, and pepper in a large bowl; mix well by hand or with rubber spatula
3. Shape mixture into shape of a loaf and place in baking dish
4. Bake for 60minutes, or until center is no longer pink and meat is cooked through.
5.  Let stand 10 minutes before serving
6. Garnish with parsley

Turkey Meatballs

 

Who doesn't love spaghetti and meatballs? Simple and fixed approved!

What you need: 

 

• 1 lb ground lean turkey
• yellow chopped onion
• 4-5 chopped garlic cloves
• 2 tbsp. parsley
• 1 tsp. oregano
• 1 tsp. sea salt
• 1 tsp. pepper

What you need to do:

1. Pretty simple - mix all of the above up!
2. Form into balls
3. Bake for 20 minutes at 350 degrees

For my fixers - 5 meatballs is one red!

Banana Pancakes

Recipe thanks to one of my challengers - my girls love this and it is a great way to sneak some protein in for my non-egg eating preschooler! Reheats well so I make a large batch! Enjoy!

 

What you need:

 

• 1/2 C Rolled oats (1 yellow)
• 2 whole eggs (1 red)
• 1/2 banana (1 purple)
• Dash of cinnamon (free!)
• 2 tsp baking powder
• optional - 1 tsp honey

What you need to do:

1. Grind oats (I toss them in my magic bullet)
2. Add remaining ingredients and blend until smooth (I left my bananas a little chunky)
3. Cook in frying pan, as usual

Makes 4-6 pancakes at 1 yellow, 1 red and 1 purple for my fixers!!!

Quinoa Broccoli Cupcakes

Warning - these are addicting! A little cheesy, a little crunchy on the edges, great flavor, protein packed, GLUTEN FREE and so simple! This recipe made 36 mini cupcakes, I froze half of them and they were great!!!

What you need:

• 3/4 cup uncooked quinoa
• 1 1/2 cups of water
• 2 eggs, slightly beaten
• 2 cups broccoli florets, finely diced
• 1 cup onion, finely diced
• 1 minced garlic clove
• 1 1/2 cups of shredded cheddar cheese
• 1/2 tsp paprika

What you need to do:

1. In a pot - combine quinoa and water... bring to a boil, then cover and simmer on low for 15-20 minutes - set aside to cool
2. In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
3. Preheat over to 350 and spray mini-muffin tins with extra virgin olive oil
4. Put a large tablespoon of quinoa mixture in muffin cups.
5. Bake 15-20 minutes
6. Remove from over and let cool for 5 minutes and then gently remove them from muffin cups with a spoon.