Mexican Lasagna : 21 day fix approved

Who doesn't love a good casserole?! 

This dish is full of healthy veggies, carbs and I even have a link to a homemade taco seasoning, link attached below. Better yet one portion includes 1 protein, 1 carb, 1 veggie and 1 healthy fat so it's a complete meal! A necessity for this on the go Mom of 3!

Mexican Lasagna - 21 day fix approved 

1 pound ground turkey or beef 

1/4 cup SW seasoning (see blog)

1 cup water 

Cooking spray 

2 bell peppers chopped 

1 onion chopped 

8 corn tortillas 

1/4 cup corn 

1 can black beans (drained and rinsed)

1 cup shredded Mexican cheese 

Optional Toppings: 

Diced tomatoes 

Greek yogurt 

Avocado 

Directions: 

1. Brown ground meat. Add seasoning and 1/2 cup water and simmer for 10 minutes. 

2. While meat simmers add cooking spray to large sauce pan. Add chopped veggies and sauté, approx 5-7 minutes stirring occasionally. 

3. In a 9X13 inch pan spray cooking spray. Slick 6 inch corn tortillas in half. Arrange bottom of pan with 1/2 the shells, so 8 pieces total. 

4. Add cooked meat/seasoning mixture, 1/2 cup black beans, veggies and 1/4 cup cheese. 

5. Add remaining tortillas, meat, beans, veggies. Add corn. Too with remaining 3/4 cup cheese. 

6. Bake at 350 for 20-25 minutes. Serve with optional toppings. Enjoy!

**note if you're following the #21dayfix or other color coded Beachbody programs this recipe is 1 yellow, 1 red, 1 green and a little less than 1 blue per serving. This leaves you extra room for avocado or guac on top! You're welcome! 

Share with a friend!!  Want more healthy recipes like this?  Click HERE

Caprese Chicken

OMG OMG OMG!! I made a healthy dinner and my husband was actually excited!! Small wins!!

This recipe was super simple and yummy so I had to share!! 

Caprese Chicken
Serves 2

Ingredients:
2 - 4 ounce Chicken Breasts
coconut oil cooking spray
1 red vine tomato
2 oz whole milk fresh mozzarella
dried parsley
salt & pepper

Directions:
1. Take a large grill pan and heat on medium high heat.  Spray with coconut oil cooking spray and top with chicken breasts.  Top with salt & pepper.  Cook for 4 minutes and flip.
2. Spray with coconut oil cooking spray and sprinkle with salt & pepper again. Top with a large pan lid and cook for an additional 4 minutes.  Repeat this step twice, so each side gets cooked for 4 minutes per side two times making sure that the chicken doesn't get too brown.  
3. While the last side is cooking slice the tomato in 4 thick even slices.  Slice 2 slices of whole milk mozzarella about 1/2 inch thick.
4. Once chicken is cooked through, top chicken and layer with tomato, cheese then tomato.  Sprinkle with parsley and let rest for 3 minutes on the grill pan with the heat turned off.
5. Here I served with whole grain pasta, sauce and roasted zucchini for a yummy dinner!!

If you are following the 21 day fix, CIZE or Hammer & Chisel meal plan this chicken dish counts as 1 red, 1 blue and 1 tsp.

I'm getting ready to head into Week 2 of The Master's Hammer & Chisel and it has been so amazing to dive back into my nutrition and enjoying yummy meals like this!! Here are a few moments from my Week 1 journey.

DAY 2 DONE!! 

Feeling as though Peanut butter is my new BFF and the only thing that is helping me 

get through Day 3!! 

 If you want to know more about The Master's Hammer & Chisel fill out this form and let's chat <3

Roasted Asparagus with Almonds

We always are hearing how we need to eat more veggies!  Roasted Veggies are my all time favorite way to eat vegetables and this recipe doesn't disappoint.  Add some slivered almonds to the top and you have yourself a fancy side dish! 

Roasted Asparagus

Makes 3-4 servings 

Ingredients: 

1 bundle or package of Asparagus - about 30 spears 

1 tsp olive oil 

1 pinch Himalayan salt 

1 tsp slivered almonds 

Directions: 

1. Preheat oven to 350 degrees

2. Wash asparagus and trim ends off. 

3. Arrange asparagus in a single layer on a baking sheet.  Drizzle oil over and use hands to equally cover the asparagus.  Sprinkle with salt.  

4. Bake for 20 - 25 minutes or until tender.  Remove from oven. 

5. Sprinkle with almonds and ENJOY! 

This is a great side dish for every day!  Feel free to share with a friend! 

**If you are following the 21 day fix this recipe is 1 green for 8 spears of asparagus.  The oil and almond amounts are so small that I don't count them but if you want to get super specific then you can leave a little of your blue and tsp containers from earlier in the day.  

**If you are following the 3 Day Refresh, this is one of the yummy Dinner options!  Don't know what the 3 Day Refresh is, check it out here!!

Italian Tempeh

Tempeh!  Have to admit, I've never heard of it or tried it until I made this recipe.  I've heard that it's pretty bland but firm, I would have to agree! I knew if it was going to something I would eat it would have to have some more flavor.  Insert GARLIC and some Parmesan to the rescue!!  Better yet this is a yummy Vegetarian option and Vegan if you don't top with cheese and it's 21 day fix approved!! 

Italian Tempeh 

2 servings 

Ingredients: 

8 oz tempeh
2 tsp coconut oil divided
2 cloves garlic
1.5 cups sliced raw veggies (I used, 2 large carrots, 3 large white button mushrooms, 5 cherry tomatoes)
1.5 cups raw spinach
1/2 tsp Italian seasoning
salt & pepper or Adobo
sprinkle fresh parmesan

Directions: 
1) Take small non stick skillet and heat over medium high heat, add 1 tsp coconut oil and chopped garlic cloves, cook for 2-3 minutes.
2) Reduce heat to medium.  Add sliced raw veggies and cook for 5 minutes, or until tender.  Season with pinch of salt and pepper.
3) Once veggies are tender, add 1.5 cups raw spinach.  Cook for an additional 2-3 minutes until spinach is cooked.  Set aside or divide evenly between 2 plates.
4) Add 1 tsp coconut oil to non stick skillet and heat over medium heat.  Slice tempeh into 1/4 inch slices.  The 8 oz brick I bought made about 14 slices.  Cook tempeh, turning 1-2 times so browned evenly.  Sprinkle with Italian seasoning and salt and pepper to taste.
5) Place cooked tempeh evenly onto the cookies veggies.  Sprinkle lightly with fresh parmesan.

**If you are following the 21 day fix or CIZE meal plan this recipe would count as: 1 red, 1.5 green, 1 tsp, 1/8 blue if you use cheese**

Heathy Pizza : Kid approved

Looking for a quick, healthy kid approved lunch? 

Try my flat out pizzas!!! 

Ingredients: 

2 multi grain flat bread - I use Flatout brand 

1/2 cup tomato sauce - I use Amy's Organic brand 

1/2 mozzarella cheese 

Directions: 

1) Preheat oven to 350. Place flatbreads on a baking pan 

2) Divide sauce evenly between flatbreads 

3) Divide mozzarella cheese evenly between flatbreads 

4) Place in oven for 5-7 mins till cheese is melted 

5) Cut, serve, enjoy ❤️

Tip: This is an easy base pizza where you can add anything and everything to an adult pizza or a less picky kid. 

Tip 2: This is a super easy and fun dish your kids can help you make. Get them in the kitchen! They will eat more 💗💙

Share if this was helpful!! 

Zucchini Bake

I love me some squash!!  I'm always looking for different new ways to make it and I really enjoyed this quick and easy side dish.

Zucchini Bake
Ingredients:
4 large zucchini squashes quartered lengthwise
1/2 cup shredded cheese of choice (I prefer mozzarella or parmesan)
1/2 tsp dried thyme
1/2 ts dried oregano
1/4 tsp garlic powder
salt and pepper to taste
cooking spray

Directions:
1) Preheat oven to 350.  Take a cooling rack and place on top of a baking sheet.  Spray with cooking spray.
2) Cut zucchini in half lengthwise and then in half again to quarter them lengthwise.
3) Take a small bowl and combine cheese, dried herbs, salt and pepper.
4) Place quartered zucchini on top of the cooking sheet/baking sheet combo.  Spray the zucchini with cooking spray and sprinkle cheese herb mixture on top.
5) Place in oven.  Bake for 15 minutes and then broil for 1-2 till crispy and golden brown.  Serve immediately and enjoy!

Steak Fajitas

I love Mexican food and anything that is a crowd pleaser.  Sometimes it's hard when you are feeding a crowd or a family to find items that will work for everyone.  This dish is one that you can serve to even non clean eaters and they can add toppings they want to meet their needs.  

Steak Fajitas 

Serves: 4 (2 fajitas each) 

Ingredients: 

1 1/2 tsp olive oil 

2 medium peppers (green, yellow or red) cut into strips 

1 medium onion sliced 

2 cloves garlic chopped 

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

1 tsp ground chili powder 

1 tsp ground cumin 

1 tsp crushed red pepper flakes 

1/2 tsp sea salt 

1/2 cup salsa 

8 6-inch corn tortillas 

4 Tbsp plain greek yogurt 

optional: 

1/4 cup fresh cilantro 

lime wedges 

Directions: 

1. Heat oil in large non stick skillet over medium high heat 

2. Add bell peppers, onion and cook for 5 - 6 minutes or until tender

3. Add garlic, cook for 1 minute

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

5. Evenly top each tortilla with beef mixture, add salsa, yogurt, cilantro and serve with a lime wedge

Recipe adapted from Fixate cookbook.  If following the 21 day fix 2 fajitas counts as 1 green, 1 yellow, 1 red and 1 tsp. 

Mexican Chicken Tortilla Soup

Soups are a great plan and prep meal.  They are easily made ahead and seem to get better as they sit and soak as the week goes on.  I have a few friends who LOVE chicken tortilla soup but when we started the 21 day fix they had to stop eating it and missed it!  I was delighted to see a copy of a healthier version in the new Fixate Cookbook!

Mexican Chicken Tortilla Soup
Serves: 4 (1.5 cup servings)

Ingredients:
8 - 6-inch corn tortillas
2 tsp olive oil
1/2 cup chopped yellow onion
2 cups slices celery (about 4 stalks)
2 cloves garlic, chopped
4 medium tomatoes, chopped
6 cups low-sodium organic chicken broth
3 cups chopped cooked chicken breasts
1 1/2 cups sliced carrots (about 3)
1 tsp oregano
1 tsp chili powder
1/2 tsp himalayan salt
1/2 tsp pepper
1/2 avocado sliced
1/4 cup cilantro
4 tsp shredded cheese of choice ,if desired

Directions:
1. Preheat oven to 350 degrees
2. Line baking sheet with parchment paper and place tortillas on baking sheet.  Bake for 8-10 mins until toasted and crispy.  Remove from oven and break into pieces and set aside.
3. Heat oil in large saucepan over medium heat.  Add onion and celery, cook for 5 mins stirring frequently.  Add garlic, cook for 1 min.
4. Add tomatoes and cook for an additional 5 mins, set aside
5. Take onion mixture and add 2 cups broth and half of the corn tortilla pieces to blender and blend until smooth.
6. Add blended mixture back to large saucepan.  Add 4 cups chicken broth, chicken, carrots, oregano, chili powder, salt and pepper.  Bring to a boil over medium heat and reduce to low, cook an stir occasionally for 10 mins, or until carrots are tender.
7. Divide into bowls and serve evenly with avocado, cilantro and remaining tortilla pieces.

This recipe is from the cookbook, Fixate which you can order here.

If you are following the 21 day fix meal plan you would could 1 serving as 3 greens, 1 yellow, 1 red and 1 blue.

Vegetarian Chili

While I do enjoy meat, sometimes I experiment with non meat products.  A friend of mine sent me this recipe to try in a new FREE clean eating group we are running that has Vegetarian and Meat Eating options! 

Vegetarian Chili
Ingredients: 

olive oil 

1 cup ground seitan
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (15.5 ounce) can black beans, drained/rinsed
1 can pinto beans, drained/rinsed
1 teaspoon dried oregano
1/2 teaspoon chili powder
salt and pepper, to taste

Directions: 

1. Over medium heat, heat olive oil in a large sauce pan.  Add garlic and cook for 1 minute.  Add Seitan until well combined.  

2. Add tomatoes, black beans, pinto beans, oregano, chili powder, salt and pepper.  Reduce heat to low and let cook for 20 minutes.  

3. Portion out and serve! 

If you try this recipe out please leave some comments below and share with a friend! 

Healthy Chicken Salad: 21 day fix approved

Confession: I LOVE MAYO!! Always have, always will!! I'm a sucker for anything creamy. 

When I made the choice to clean up my nutrition, eliminating mayo was really difficult.  First I went cold turkey but then learned I could sub mayo or sour cream for fat free plain Greek yogurt. I understand it's not the exact same, but it gets easier and easier over time.

An old fav lunch of mine was chicken salad. I know a lot of others enjoy chicken salad too so I was bound and determined to find a healthy substitute. If you're following the 21 day fix, I've included equivalents for you!! You're welcome :) 

Healthy Chicken Salad: 21 day fix approved
Yield 2 Servings

Ingredients:
1.5 cups cooked diced chicken breast
3/4 cup plain greek yogurt
1/2 cup diced cucumber
1 cup green or purple halved grapes
1 T yellow mustard
salt and pepper to taste

Instructions:
Dice chicken and cucumbers.  Half grapes.  Combine with greek yogurt and mustard and stir till well combined.  Add salt and pepper to taste.

Serve over salad greens or with whole grain crackers.  In image show above I used 1.5 cups raw spinach, romaine, cherry tomatoes and cucumbers.

If you are following the 21 day fix or 21 day fix extreme this recipe would count as 1.5 red, 0.5 purple, 1/4 green.

If you enjoyed this recipe please comment below and tell me what you thought!  

BISON Sliders

My husband is always asking for more "meat" rather than chicken or fish.  He says chicken is boring.  While I agree, chicken IS boring, It's also easy AND usually the kids will eat it.  While we enjoy red meat I try not to eat too much.  An easy swap for ground beef is BISON!!  

According to Livestrong.com "A 3 oz. serving of beef sirloin provides 207 calories, while a 3 oz. serving of bison sirloin contains 145 calories. The disparity between the calorie content of beef and bison is due to the fat content. A 3 oz. serving of beef sirloin contains 12 g of fat, while 3 oz. of bison sirloin contains just 5 g. Beef sirloin is also higher in saturated fat, with 5 g, compared to 2 g of saturated fat in bison sirloin."  Being that Bison is a healthier alternative to Beef, I decided to make some Bison Sliders!

Bison Slides

Yield: 2 servings of 2-3 sliders per serving 

Ingredients

1 large sheet parchment paper
2 large Sweet Potatoes (preferably ones that are thicker/wider for larger "bun" circumference)
12 - 16oz ground Bison
1/2 tsp. sea salt
1/4 tsp. fresh ground pepper

Instructions

For the Sweet Potatoes:
Set oven to 425 Degrees.
1. Cut into fairly thick (1/2 inch) slices trying to make them as close to the same size as possible.
2. Lay out parchment paper on baking sheet.
3. Lay Sweet Potatoes on baking sheet. Bake at 425 Degrees for 20-25 minutes. Flip once after 10 mins. You want to Sweet Potatoes to be lightly golden and slightly crisped on the edges.
Set aside

For the Burgers:
1. Mix Bison, salt, pepper and other desired seasonings in a medium bowl.
2. Form into palm size patties. Use the size of your potatoes to judge how big your burgers should be.
3. Heat a grill or grill pan to medium.  Grill burgers about 4-5 minutes per side or until they've reached your desired doneness.
4. Assemble your burgers by layering a sweet potato "bun", burger patter and another Sweet Potato "bun" 

Serve and enjoy!!

This is a great base recipe and you could add any and all toppings you wanted.  Some ideas could be bacon, turkey bacon, veggies, guacamole, different cheeses, etc.  

If you are following the 21 day fix or 21 day fix extreme, 2 Bison Sliders is approximately 1.5 yellow and 1 red containers.

Lemon Garlic Brussel Sprouts

My husband and I LOVE brussels sprouts but I get sick of making the same recipe all the time.  A lot of recipes call for bacon or brown sugar, neither of which you should have much of.  I have been searching for a spin on brussels sprouts for awhile and I just tried this simple, clean and yummy recipe and had to share!  It would pair perfectly with grilled chicken or pork tenderloin.  

Garlic Lemon Roasted Brussels Sprouts

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

• 1 lb brussels sprouts, rinsed and dried, ends trimmed, sliced in half lengthwise
• 2 - 3 cloves garlic, minced
• 2 Tbsp extra virgin olive or walnut oil
• 2 tsp fresh lemon juice, plus more for serving
• 1/2 tsp sea salt, or to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup freshly grated parmesan cheese (optional)

Directions

• Preheat oven to 400 degrees. Add brussels sprouts, garlic, oil, lemon juice and salt to a large ziplock bag. Shake to toss ingredients.  Spread evenly on a baking pan.
• Bake in preheated oven, tossing once halfway through baking, until golden brown on edges, about 25 - 30 minutes. Serve warm and top with parmesan cheese if you chose.  

If you are on the 21 day fix or 21 day fix extreme this would count as 1 green and 1 tsp per serving.  If you added the optional parmesan cheese it would count as 1/4 blue.  Enjoy!!  

Mini Southwest Stuffed Peppers

Do you ever miss nachos?  I know I do.  While I still do enjoy them from time to time, these mini stuffed peppers really help me not even miss the chips! 

Mini Southwest Stuffed Peppers

Ingredients:
1 1b ground turkey
2-3 T southwest seasoning mix (store bought or make your own)
3/4 cup water
1-1/2 lbs mini bell peppers
1 cup cheese

Cilantro Cream Sauce:
1/2 cup greek yogurt
1/2 cup fresh cilantro
1/2 teaspoon minced garlic
2 tablespoons lime juice

Instructions:
Preheat oven to 350 °
1. Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the peppers.
Chop the reserved peppers finely and set aside.
2. In 10-inch skillet, cook the turkey and chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally. Once meat is browned stir in southwest seasoning mix and water. Cook over medium heat 5-10, stirring occasionally.
3. Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13-15 minutes.
4.While peppers are baking, make the cream sauce. For the cream sauce: In a food processor, pulse the greek yogurt, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.
5. Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Let peppers cool for 10 minutes and top with cream sauce.
Tip:

To dress up the peppers, drizzle the peppers with the cream sauce by placing the sauce in a small plastic bag. Snip the corner off with scissors and drizzle. This is a great make ahead dish and the cream sauce is even better if made the day before so the flavors can blend.

Recipe inspired by: http://www.the-girl-who-ate-everything.com/2014/08/mini-taco-stuffed-peppers.html

Black Bean Soup - 21 day fix approved

Black bean soup is a family favorite in our house!  It freezes well and makes for a great lunch or dinner.  Even my kids like it!  I make them grilled cheese or get crusty bread and they use the soup as a dip.  YUM!!!!

Here's a great Black Bean Soup from Beachbody.com.

Black Bean Soup

Total Time: 9 hrs. 48 min.
Prep Time: 15 min.
Cooking Time: 1 hr. 33 min.
Yield: 6 servings, about 1½ cups each

Ingredients:
1 cup dry black beans, sorted, washed
5 cups water, divided use
3 cups low-sodium organic vegetable (or chicken) broth
2 medium celery stalks, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 cloves garlic, chopped
1 medium jalapeño, seeded and deveined, chopped
1 tsp. ground red pepper (optional)
½ tsp. chili powder
1 tsp. ground coriander
1 tsp. ground cumin
Sea salt and ground black pepper (to taste; optional)
Hot pepper sauce (like Tabasco) (to taste; optional)

Preparation:
1. Place beans and 3 cups water in a large saucepan. Soak for six hours to overnight. Drain and rinse beans.
2. Place beans, remaining 2 cups water, broth, celery, carrots, onion, garlic, jalapeno, red pepper, chili powder, coriander, and cumin in saucepan; bring to a boil over medium heat. Reduce heat to medium-low; cook, stirring occasionally, for 60 to 80 minutes, or until beans are tender.
3. Add salt and pepper if desired; cook, stirring occasionally, for 10 minutes, or until beans are very tender.
4. Place half of bean mixture in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until smooth.
5. Return blended soup to saucepan; cook, on medium-high heat, for 2 to 3 minutes or until hot.
6. Serve with a splash of hot sauce if desired.

This recipe could easily be made in a crockpot as well.  Simply follow the preparation instructions as stated above until step 2.  Then place all ingredients in a crockpot and cook on high for 2-3 hours or low for 6 hours.

If you are following a Team Beachbody program here are the equivalents for your meal plan: 

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