Healthier Taco Dip - American Flag Style!

Crowd pleaser - and they will never know your little secret, Greek Yogurt! Helps decrease calories, and increase protein value - making this just dish a little cleaner!

Taco Seasoning:

• 2 Tbsp chili powder
• 1/2 tsp cumin
• 3 tsp paprika
• 2 tsp oregano
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper

Dip:

• 16 oz ⅓ less fat cream cheese
• 16 oz plain greek yogurt

Toppings:

• 16 oz jar mild salsa (or fresh, even better!)
• 3 cups roamine - chopped
• Cherry tomatoes - cut in halves
• 1.5 cup reduced-fat, shredded cheddar cheese
• 2¼ oz sliced black olives

What you need to do:

1. Mix the taco seasoning ingredients together (if you are in a rush or don't have all the spices you can use 1 packet of low sodium taco seasoning)
2. In a medium bowl, add taco seasoning to the dip ingredients - beat on high for 2 minutes
3. Spread mixture evenly into a 9x13 dish.
4. Top with a thin layer of salsa
5. Then layer with lettuce, tomatoes, cheese and olives!
6. Refrigerate for 2 hours prior to serving! Enjoy!

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Fresh Basil Pesto!

So amazing with all the basil I had from my garden! Felt light and fresh - great way to switch up my typical chicken!

 

What you need:

• 2 packed cups of fresh basil leaves
• 2-3 cloves of garlic (peeled)
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Sea salt and pepper to taste
• 1/2 cup of freshly grated parmesan cheese

What you need to do:

1. Combine basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
2. Add 1/2 cup of the oil and process until smooth.
3. Season with salt and pepper
4. Add the remaining oil and pulse.
5. Transfer into a serving dish and add cheese.
6. Mix well.
7. Enjoy!

Chicken Veggie Pasta - 21 Day Fix Approved!

Hands down - my favorite summer dish! Fresh from the garden, grilled chicken, filling and simple!

What you need:

• 1 Red of leftover grilled chicken cut into strips
• 1 Yellow of whole wheat angel hair pasta
• 1 Green of veggies (I use frozen broccoli, cherry tomatoes, and mushrooms)
• 1/4 cup of fresh basil leaves, sliced
• 2 cloves of fresh garlic, minced
• 2 tsp extra virgin olive oil
• 1/2 blue of freshly grated parm cheese

What you need to do:

1. Add olive oil to a medium frying pan on medium heat.
2. Once oil is hot, add garlic and saute (enjoy the glorious smell!)
3. Add veggies and basil
4. Lastly, add chicken and pasta and fry on high heat
5. Plate, and top with parm cheese!

Enjoy - for my 21 Day Fixers this will cost you 1 red, 1 yellow, 1 green and 1/2 blue!

Clean Yogurt Popsicles - 21 Day Fix Approved

My girls are always bugging me for popsicles - literally all summer long! I was looking for a way to add nutritional value to this sweet, cooling treat - and Aubrey and I came up with these! Best part, besides them being healthy, is that we get to make them together!

What you need:

• 1.5 c of vanilla greek yogurt
• 1 c fresh or frozen strawberries
• Handful of blueberries or other fruit if desired!

What you need to do:

1. Take the above and blend into a smoothie consistency
2. Poor into popsicle mold
3. Freeze for 4 hours

Enjoy!

Depending on size - each popsicle is about 70 calories, 1/2 purple, 1 red for my fixers!

Chicken Kabobs

Meal for one or meal for ten! Switch it up with different veggies and no mess! Using a salt free chicken seasoning makes it fix approved! I got the metal skewers from Target (dollar section, 3 for 1$ - winning!), and I just used mini sweet peppers and red onions - customize them with other options like zucchini, squash, mushrooms, grape tomatoes, and pineapple chunks! I load them up, sprinkle a little salt free chicken herb blend and grill them up! Enjoy!

Garlic Panko Broccoli

This was such a yummy and fun twist on broccoli! Even Dan, who isn't a veggie eater enjoyed it! Obviously, this isn't as clean as eating raw or steamed broccoli - but every now and then you need to switch it up!

What you need:

• 1 pound of broccoli (I used fresh, if you want to use frozen just make sure the ice is completely removed)
• 2-4 tbsp. of extra virgin olive oil
• 2 garlic cloves, minced
• dash of salt
• dash of pepper
• 2 tbsp. shredded parmesan cheese
• 1/3 cup of panko bread crumbs

What you need to do:

1. Preheat oven to 425
2. Place the broccoli in a large bowl.
3. Add olive oil, garlic, salt and pepper - stir to get the broccoli completely coated.
4. Add in the bread crumbs and shredded parm. - stir until well mixed
5. Transfer to a lightly greased cookie sheet (I covered the cookie sheet with foil for easier clean up!)
6. Roast in the oven for 20-25 minutes, or until the broccoli is browned.
7. Enjoy!