Sweet Potato Turkey Chili (Fix Approved)

This recipe is modified from SkinnyTaste.com. It is SUPER yummy. I topped it with a little bit of cheese and a little bit of Greek yogurt (sour cream can work, too). One serving is 1½ cups - which is very filling - and it will equal 1 red, 1 green, and 1 yellow.

Ingredients:

• 1½ cups onion, chopped
• 3 cloves garlic, crushed
• 2 cups sweet potatoes, cut into cubes
• 28 oz can crushed tomatoes
• 3 cups cooked ground turkey
• ½ cup water
• 1 tsp. cumin
• ½ tsp. chili powder
• ½ tsp. paprika
• ½ tsp. salt

Directions:

1. In a large skillet, saute onion and garlic over medium heat for about 3 minutes.
2. Add the sweet potatoes, tomatoes, ground turkey, water, and spices. Stir.
3. Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes. Stir occasionally, adding more water if needed.
4. Serve and enjoy!

Stacked Enchiladas (21 Day Fix Approved)

I've had this recipe for about 8 years and it's always been one of my favorites I just decided to "clean it up". Generally, I don't like corn tortillas and this is the only time I really eat them. It's a "must" in this recipe!

I made two "stacks" in a 9x13, but you can also make one really tall stack if you have a round casserole dish. I also use mild enchilada sauce that I buy. (Not 100% clean, I realize, so feel free to make your own!) 

This serves four and equals 1 red, 1 yellow, and 1 blue.

Ingredients:

• 1 cup plain Greek yogurt
• 1½ tsp cumin
• ½ tsp salt
• 2 cups cooked chicken
• ¼ cup green onions, sliced
• 1 1/3 cup sharp cheddar cheese, grated
• 1 (10 oz) can of red enchilada sauce
• 8 corn tortillas

Directions:

1. Preheat oven to 350 degrees and spray 9x13 pan.
2. In a medium bowl, mix Greek yogurt, cumin, and salt.
3. Mix in chicken and green onions and set aside.
4. Pour the enchilada sauce into a shallow dish (such as a pie plate).
5. Dip one tortilla in the enchilada sauce - don't drain excess - and place on one side of 9x13. Repeat with another tortilla and place on the opposite side.
6. Divide 1/3 of the chicken mixture over both tortillas.
7. Top chicken mixture with 1/3 cup of cheese.
8. Repeat the dipping process for two more tortillas and press them down to evenly distribute the chicken and cheese below.
9. Add another 1/3 of chicken mixture and 1/3 cup of cheese to the top of the tortillas
10. Repeat the process one last time and then pour any extra enchilada sauce over the tortillas and top with the final 1/3 cup of cheese.
11. Bake for 40 minutes or until bubbly!

Turkey Meatballs (21 Day Fix Approved)

These were fantastic! I didn't even need any sauce to go with these! I served it with spaghetti squash and a little Parmesan cheese. I found the original recipe at fitmomangelad.com. (Portion Fix: 4 meatballs is 1 red and 1/4 yellow.)

Bonus: I actually prepped these on Monday and put them on a sprayed cookie sheet and then put them in the freezer. I took them out this afternoon, let them thaw and then cooked them up for dinner!

Ingredients: 

• 20 oz lean ground turkey
• 1 tea sea salt
• 1 tea dry mustard
• 1 tea paprika
• 1 tea parsley
• 2 cloves garlic, minced
• 2 T pasta sauce or tomato sauce, low or no sugar
• 3/4 cup quick oats

Directions:

1. Preheat oven to 400 degrees.
2. Cover a cookie sheet with aluminum foil, spray and set aside.
3. In a large bowl, combine all ingredients and mix well.
4. Take 2 T (or half of a 1/4 cup) and roll into balls and put on cookie sheet.
5. Bake for 15-20 minutes or until cooked through.

Taco Salad (21 Day Fix Approved)

Ingredients:

• 1 tsp olive oil
• 1/2 medium onion
• 1 glove garlic
• 3/4 tsp chili powder
• 1/4 tsp oregano
• 1/4 tsp cumin
• 3/4 cup tomato sauce
• 1 1/2 T tomato paste
• Sea salt and pepper to taste
• 1/2 pound raw ground turkey
• Lettuce
• Tomato
• Shredded cheese
• Avocado

Directions:

• Brown turkey in a non-stick skillet over medium heat.
• When finished move turkey to a plate and cover to keep warm.
• Add 1 tsp of oil to pan (if needed).
• Add onion and garlic and cook 1 to 2 minutes.
• Add spices and cook, stirring, for about 30 seconds.
• Add tomato sauce and tomato paste and stir. 
• Let simmer about 5 minutes.
• Return turkey to pan and heat through.
• Add 3/4 cup turkey mixture to salad and top with cheese and avocado.
• Save half of the mixture for leftovers!

Honey Lime Chicken Chimichangas (21 Day Fix Approved)

Ingredients:

• 1 T honey
• 3 T fresh lime juice
• 1 tea chili powder
• Dash garlic powder
• 1 ½ cups cooked chicken, shredded
• 2 whole wheat fajita-sized tortillas
• 2/3 cup Monterrey Jack cheese, shredded

Directions:

1. Whisk together honey, lime juice, chili powder, and garlic powder.
2. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken.
3. Refrigerate and let marinate for at least a half hour, but up to 8 hours.
4. Sprinkle 1/3 cup of cheese on tortilla leaving a ½ inch border around the edge.
5. Top cheese with ¾ cup of chicken.
6. Fold in the ends of the tortilla and roll up (it won't be easy to keep everything in because it will be full! Just go slow).
7. Spray seam-side of the wrap lightly with cooking spray.
8. Repeat with second tortilla.
9. Heat a non-stick skillet or medium-low heat for 1 minute. 
10. Arrange wraps, seam-side down in pan and cook until golden brown and crisp, about 3-4 minutes per side. (Cooking them seam-side down first helps seal the edge so they don't fall apart.)
11. Enjoy one and save the other for leftovers!

Italian Beef (Slow Cooker)

This recipe originally came from allrecipes.com. I have been using it for at least six years! It can be served on crusty rolls topped with Provolone cheese or over salad or in a tortilla or all by itself!

Ingredients:

• 1½ cups beef broth
• 1 cup water
• 1 tea salt
• 1 tea ground black pepper
• 1 tea dried oregano
• 1 tea dried basil
• 1 tea onion powder
• 1 tea dried parsley
• 1 tea garlic powder
• 1 bay leaf
• 1 (.7 oz) package dry Italian-style dressing mix
• 1 (5 lb) chuck roast

Directions:

1. In a bowl, combine broth, water, seasonings, and dressing mix. Whisk to combine.
2. Place roast in slow cooker and pour dressing mixture over meat.
3. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours (or until done).
4. When done, remove bay leaf and shred with a fork.

Hidden Veggie Baked Mac and Cheese

I made this mac and cheese for my family for dinner and everyone really liked it! Not a single person noticed there was a little boost of butternut squash in there!

I added chicken and broccoli to mine to round it out, but it is yummy solo. Use one yellow to measure a serving. The 21 Day Fix containers used with just the mac and cheese are: 1 yellow and 1 blue. If you serve it with broccoli and chicken it would add 1 red and 1 green.

Ingredients

• 2 cups whole wheat elbow macaroni, dry (or 4 cups cooked)
• 2 eggs
• 10 oz bag frozen butternut squash
• 1 cup almond milk
• ½ tea salt
• 3 cups sharp cheddar (yes, sharp!)

Directions

1. Preheat oven to 350 degrees and spray a 9x13 pan.
2. Cook macaroni according to package directions, drain.
3. Thaw butternut squash in the microwave. 
4. In a blender, combine eggs, butternut squash, milk, and salt until smooth.
5. Put half of the cooked macaroni in the bottom of the 9x13 pan.
6. Cover with 1 ½ cups of cheese.
7. Put the other half of macaroni on top of the cheese.
8. Cover with the rest of the cheese.
9. Top with the milk mix.
10. Bake in the oven for 30 minutes or until bubbly.

Fresh White Bean Chicken Soup

This recipe came from a family we knew when we lived in Charlotte. It is really delicious and fresh tasting. I serve it with Monterrey Jack cheese, tortilla chips, and sour cream. I also love having it for leftovers the next day!

Ingredients

• 1 T olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 4 cups chicken broth
• 2 lbs chicken, cut into bite-sized pieces
• 2 (15 oz) cans Cannellini beans, drained and rinsed
• 1/3 cup lime juice, preferably fresh squeezed
• 1 tea dried oregano leaves
• 1 tea ground cinnamon
• 1 tea ground cumin

Directions

1. Heat oil in large stock pot over medium heat.
2. Add onions and garlic and saute until onions are translucent.
3. Add broth and bring it to a boil.
4. Add chicken and beans and boil for 15 minutes, or until chicken is done.
5. Add lime juice, oregano, cinnamon, and cumin and boil for 10 more minutes. Enjoy!

21 Day Fix Lasagna Roll Ups

This recipe comes from erinrosefitness.com. I have modified it slightly. It makes a very filling dinner and is great for leftovers! 

For the Fixers: 1 serving is 2 rolls ups and equals 1 yellow, 1 green, 1 red, and 1 blue.

Ingredients: 

• 8 sheets of whole grain lasagna
• 15 oz tub of Ricotta cheese
• 1 1/3 cup mozzarella and/or Parmesan cheese
• 1 egg
• 1 tea salt
• 4 cups frozen, chopped spinach and/or kale (in a bag, not a box)
• 1 regular jar (24-32 oz) of low or no sugar marinara sauce

Directions:

1. Preheat oven to 400 degrees.
2. Boil lasagna noodles according to package directions. Drain and lay on wax paper.
3. In a medium bowl, blend Ricotta, egg, salt, and mozzarella until well mixed.
4. Mix in spinach and/or kale.
5. Spread 1/4 cup of marinara on the bottom of a 9x13 pan.
6. Spread spinach mixture evenly over 8 lasagna sheets.
7. Roll up lasagna sheets and put into 9x13 pan.
8. Dump the rest of the marinara sauce over the rolls.
9. Cover with aluminum foil and bake for 30 minutes or until heated through.

Black Bean Mango Quinoa Salad

This comes from a blog called Kim's Healthy Eats. I did not use jalapeno, which the original recipe called for. I made this so that I'd have some black beans to eat to help with my 3rd trimester charley horses (black beans actually have more potassium per serving than a banana). It turned out really well! I used frozen mango that I had thawed (it thaws super well and doesn't get mushy like most frozen fruits) because that's what I had on hand. I'd maybe add a bit more mango next time though, because I like the sweet addition to the mix. It also makes a lot, so be prepared to share!

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 mango, diced
• 1/2 small red onion, diced
• 1 red pepper, diced
• 1 can black beans, drained and rinsed
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1/2 lemon, juiced
• Salt and pepper to taste

Directions

1. In a medium saucepan bring water and quinoa to a boil over high heat.
2. Reduce heat to a simmer, cover and cook for 18-20 minutes until all the water is absorbed and the seeds are tender. Allow to cool for a few minutes.
3. In a large bowl, mix quinoa, mango, onion, red pepper, and black beans.
4. In a small bowl or a jar with a lid, mix olive oil, vinegar, honey, lemon juice, salt, and pepper.
5. Mix well with a whisk or shake jar well.
6. Pour dressing over quinoa mixture and stir well. 
7. Refrigerate for 30 minutes and serve.

Coconut Ginger Stir Fry

This recipe was inspiration from a blog called Simple Bites, but I modified it quite a bit. It's a quick one to throw together. It took me less than 30 minutes. I served it over brown rice. This is another good leftovers for lunch option.

Ingredients

• 2 cloves of garlic, minced
• 2 inch cube of ginger (about 30 grams), minced
• ½ yellow onion, chopped
• 1 tablespoon olive oil
• 2 tablespoons butter
• ½ teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 ½ teaspoons ground turmeric
• 2 teaspoons salt
• 2 bags frozen stir fry mix
• 1 can coconut milk, mixed

Directions

1. In a skillet pan, melt butter and heat olive oil over medium heat.
2. Add garlic, ginger, and onion and sautee until onion is soft.
3. Add seasonings to pan and mix.
4. Dump in stir fry mix and stir.
5. Add coconut milk and mix well.
6. Cover and let cook until heated through and vegetables are no longer frozen.

Spinach Pasta Bake

This recipe comes from the blog Finding Joy in My Kitchen. The original recipe calls for penne pasta but I somehow forgot to buy it during my grocery shopping trip. I happened to have half a box of whole wheat lasagna noodles on hand, so I just broke those up in place of the penne. It worked great for us. I may splurge on a bag of baby spinach instead of regular spinach next time though. It's meant to be a make-ahead meal which worked well for our late evening return from the pool (just pulled it out of the fridge and stuck it in the oven.) I only refrigerated mine for about six hours and it worked fine. This also makes a great lunches leftover!

Ingredients

• 1 lb. whole wheat pasta noodles
• 8 oz. tomato paste
• 2 cups spaghetti sauce
• 1 cup pureed carrots
• 2 tsp. dried oregano
• 5 cups spinach, rinsed
• 3 cups cottage cheese
• 1 cup mozzarella cheese (with a sprinkling of Parmesan, if you have it)

Directions

1. Lightly grease a 9x13 pan.
2. Combine the tomato paste with the pureed carrots and oregano.
3. Mix in the spaghetti sauce.
4. Spread 1 to 2 ladle-sized scoops of the sauce mixture into the bottom of the 9x13 pan.
5. Place half of the pasta noodles, uncooked, over the sauce mixture.
6. Spread about half of the spinach (or to your preference) over the the pasta.
7. Spread half of the cottage cheese over spinach leaves.
8. Top with another 1 to 2 ladles of sauce.
9. Place the remaining noodles over the sauce.
10. Repeat the spinach and cottage cheese layers.
11. Spread the remaining sauce over the top.
12. Cover and refrigerate overnight.
13. Before baking, remove from fridge and remove cover.
14. Sprinkle with cheese and cover with tin foil.
15. Preheat oven to 350 degrees.
16. Bake for 20 minutes and then remove foil and bake for another 20 minutes or until cheese is melted.
17. Allow to sit for 5 minutes before serving.

Sweet Potato and Black Bean Tacos

This recipe comes from the My Fitness Pal Blog. I have modified it slightly. We had it for leftovers for days. My favorite way to eat it was to make a simple guacamole (avocado, salt, squeeze of lime to taste), put that on the tortilla, top with tomatoes, and top that with the sweet potato and black bean mixture. I was tempted to add cheese because we're a cheese-loving family, but it really doesn't need it. I'm also a sour cream lover and didn't need that either when I had the guacamole in there.
 
Ingredients

• 2 cloves garlic, minced
• ½ onion, diced
• 1 pound sweet potatoes, cubed
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon cooking oil
• 1 tablespoon paprika
• 1 tablespoon cumin
• 2 pinches of salt
• 8 flour tortillas

Directions

1. Heat a skillet over medium-high heat. Add in cooking oil and then garlic, onion, and a dash of salt to heated oil. Sauté until softened, about 3 minutes.
2. Next add sweet potatoes to the pan with a generous pinch of salt and spices. Add 2 tablespoons of water to the pan, cover with a lid, and lower heat to a simmer. Cook for 10 to 20 minutes, until sweet potatoes are softened.
3. Add beans to the pan and toss everything together until beans are heated through. Season to taste with more salt or spices.
4. Serve in tortillas.

Vegetarian Korma

This recipe comes from All Recipes, however, I have modified it quite a bit. We make this often. It's one my husband will make on Sunday night and then eat for lunch every day of the week. It can be served with quinoa, rice or Naan bread, but I think it's great on it's own. Don't skimp on the salt. It needs it for flavor. You can also add whole or chopped cashews before serving for a little extra salt and crunch (my husband's preference). Also, my husband likes the bell pepper, but I don't love the addition. You make the call for yourself.

Ingredients

• 1 1/2 tablespoons oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 white potato, cubed
• 2 sweet potatoes, cubed
• 6 carrots, coined
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can coconut milk
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 2 1/2 teaspoons cumin
• 1 1/4 teaspoons turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 cups frozen peas
• 1 green bell pepper, chopped

Directions

1. Heat oil in a large skillet over medium heat.
2. Stir in the onion and cook until tender.
3. Mix in garlic and continue cooking 1 minute.
4. Mix in potatoes, carrots, tomato sauce, and coconut milk.
5. Season with salt, curry powder, cumin, turmeric, cinnamon, and ginger.
6. Cover and let simmer until potatoes are tender, about 20 minutes, depending on the size of the cubes.
7. Stir in peas and bell pepper.
8. Simmer until peas are heated through and serve.

Black Bean and Quinoa Enchilada Bake

This recipe comes from Two Peas and Their Pod. I omit the jalapeño and usually sub red and orange peppers for green because they're cheaper. If you need more color in your veggies though, opt for the colored peppers. This is another great lunchtime leftover.

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeds and ribs removed,diced
• 1 red pepper, seeds removed, diced
• 1 orange pepper, seeds removed, diced
• 1 cup corn frozen kernels
• Juice of 1 small lime
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/3 cup chopped cilantro
• Salt and pepper, to taste
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups red enchilada sauce
• 2 cups cheese, shredded

Directions

1. Preheat the oven to 350 degrees.
2. Grease a 9x13 baking dish with cooking spray and set aside.
3. Add quinoa and water to a medium saucepan and cook as directed on package. Remove from heat and fluff with a fork. Cover quinoa and set aside.
4. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño (if using). Sauté until softened, about 5 minutes. 
5. Add in the peppers and corn. Cook for about 3-4 minutes. 
6. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. 
7. Season with salt and pepper, to taste.
8. In a large bowl, add the cooked quinoa and black beans. 
9. Add the sautéed vegetable mixture and stir to combine. 
10. Pour in the enchilada sauce and stir. 
11. Add 1/2 cup shredded cheese.
12. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. 
13. Cover the pan with foil. Bake for 20 minutes.
14. Remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes.

Honey Lime Chicken Enchiladas

I have made this countless times and it is always a huge hit. It can also be made with shredded pork if you had leftovers from a slow cooker meal or something. I'll sometimes use a Costco rotisserie when doing chicken, for convenience. I use fresh limes because the flavor is better and there are no preservatives. I also get the flour tortillas in the refrigerated section (the ones that you have to cook before filling). They are so much better tasting and have fewer ingredients. You can also make an extra pan and freeze it prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Ingredients

• 6 tablespoons honey
• 5 tablespoons lime juice (1-2 large limes)
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
• 8-10 fajita-size flour tortillas
• 1 pound Monterey jack cheese, shredded
• 16 ounces green enchilada sauce
• 1 cup heavy cream

Directions

1. Whisk together the first four ingredients in a small bowl. 
2. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. 
3. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. 
4. Lightly grease a 9x13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. 
5. Fill tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. 
6. Mix the remaining enchilada sauce with the cream and leftover marinade. 
7. Pour sauce on top of the enchiladas and sprinkle with cheese. 
8. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

Aunt Ginny's Chicken Salad

This is not my Aunt Ginny as this recipe comes from The Sisters Cafe. It's my favorite chicken salad though. I usually do serve it on overly-preserved store-bought croissant rolls because I love the combo. Sometimes I used canned chicken for convenience. You can leave the almonds on the side if serving to people with potential allergies. You can serve for lunch or dinner.

Ingredients

• 3 cup diced chicken, cooked
• 1 - 8 ounce can pineapple tidbits
• 1 cup celery, diced
• ½ cup almonds, chopped, sliced or slivered
• 1 cup seedless grapes, cut in half

Dressing

• 1 T. olive oil
• 1 T. vinegar
• ½ c. mayo
• 1 tsp salt

Directions

1. Combine salad ingredients in a serving bowl.
2. Mix dressing ingredients in a separate bowl and pour over salad ingredients. Toss to coat. 
3. Refrigerate until serving.