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.

Chicken Stir Fry (21 Day Fix Approved)

Ingredients:

• 2 tsp coconut oil (or olive oil)
• 4 oz raw chicken, cubed (or 3/4 cup cooked chicken, cubed or 3/4 cup shrimp)
• 1 cup frozen mixed veggies (asparagus, broccoli, carrots, water chestnuts, mushrooms)
• 1 clove garlic, minced
• 1/8 tea of ginger
• 1/8 tea curry powder
• 1/4 cup water
• Salt to taste

Directions:

1. Set out 1 cup of veggies.
2. Heat skillet over medium heat.
3. Add chicken and cook until white on the outside.
4. Add veggies to the pan and let them cook with the chicken until veggies are thawed.
5. Add garlic, ginger, and curry powder and stir.
6. Add water and stir again and cook until chicken is no longer pink inside.

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.

Slow Cooker Chicken Gyros and Tzatziki

This recipe comes from christinascaboodle.blogspot.com. It turned out super yummy, just don't overcook your chicken in the slow cooker or it will get dry! Don't skip the Tzatziki either! Trust me! Serve with lettuce, tomato, red onion, and Feta cheese. The 21 Day Fix containers used are: 1 yellow (maybe 2 with this giant pita!), 1 green, 1 red, and 1 blue.

Ingredients for Chicken:

• 1 lb boneless, skinless chicken breast
• 4 cloves garlic, minced
• ¼ cup lemon juice (preferably freshly squeezed)
• 1 T olive oil
• 1 tea salt
• 2 T red wine vinegar
• 1 tea dried oregano

Ingredients for Tzatziki

• ¾ cup plain Greek yogurt
• 1 cup English or Persian cucumber, peeled (if desired) and diced
• 1 clove garlic, minced
• 1 tea dried dill
• Salt, to taste

Directions for Chicken:

1. In a Ziploc bag, combine garlic, lemon juice, olive oil, salt, vinegar, and oregano.
2. Add chicken to bag and let marinate for at least a half hour.
3. Spray inside of crockpot with non-stick spray (or use a liner).
4. Dump chicken and marinade in slow cooker and let it cook on high 2-3 hours or on low for 3-4 hours.

Directions for Tzatziki

1. Combine tzatziki ingredients in a bowl and mix well.
2. Chill for about one hour before using. 

Flat Out Pizzas

When the weekend comes, I really like to have something that feels more like "weekend food" and something that I know my kids will like. These pizzas fit the bill perfectly! You can make these with whatever toppings you like. You could also use whole wheat pitas or whole wheat English muffins.

One package of Flat Outs serves 6 and the 21 Day Fix container count will depend on what you put on your pizza, but it would probably be 1 yellow, 1 green, 1 blue, and 1 red.

Ingredients:

• 1 package Flatouts
• 1 jar marinara (low or no sugar)
• 2 cups mozzarella cheese, shredded
• Your favorite toppings (ham, chicken, green peppers, pineapple, tomatoes, etc)

Directions:

1. Heat oven to 350 degrees.
2. Put Flat Outs on a cookie sheet (or 3).
3. Bake Flat Outs for 2 minutes, flip, and then bake for 2 more minutes.
4. Put desired toppings on the Flat Outs.
5. Bake for an additional 4-7 minutes until done.

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!

Chicken and Dumplings (Slow Cooker)

The original recipe came from Budget Bytes. I had never even had chicken and dumplings and then one day I randomly decided to try it and found this recipe and became a fan. I love how the dumplings soak up some of the soup. It's delish. Also, I have made these dumpling dough with whole wheat flour and it has worked great. 

Ingredients
For the soup:

• 2 cloves garlic, minced
• 1 medium yellow onion, diced
• 3 ribs celery, sliced
• 3-4 carrots, sliced
• 1 large chicken breast
• 1 whole bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 4 cups water
• 1 teaspoon salt (or to taste)

For the dumplings:

• 1½ cups whole wheat flour
• 1½ teaspoons baking soda
• ½ tablespoon dried parsley
• ½ teaspoon salt
• 6 tablespoons cold butter
• ¾ teaspoon sugar
• 2/3 cup milk or almond milk

Directions

1. Add all of the soup ingredients - except salt - to a slow cooker. 
2. Cook on high for 4 hours or low for 8 hours.
3. Shred the chicken and turn the slow cooker to high if it isn't already.
4. Stir in 1 teaspoon of salt.
5. Keep the slow cooker lid on as much as possible to retain heat.
6. Mix flour, soda, parsley, and salt together.
7. Cut in butter in small chunks.
8. Add the milk until a soft paste-like mixture forms.
9. Remove the lid from the slow cooker and drop the dumpling batter into the soup by heaping spoonfuls.
10. Return the lid to the slow cooker and allow the dumplings to steam for 20 minutes.
11. Serve hot soup with dumplings on top.

Pulled Pork (Slow Cooker)

This recipe comes from 100 Days of Real Food and was a nice surprise. It was yummy and flavorful without being soaked in BBQ sauce or the like. I like that because then I have more diversity for the leftovers. I can make pork BBQ sandwiches, but that's not my only option. Also, it's easy to freeze shredded pork for later use. I used a bone-in "picnic" pork shoulder so I didn't cut it in half like the original recipe suggests. I also didn't use any cayenne.

Ingredients

• 3 tablespoons paprika
• 2 tablespoons salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ cup honey
• ¼ cup red wine vinegar
• 3 tablespoons olive oil
• 1 onion, peeled and cut in half
• 3 to 3 ½ pounds pork shoulder

Directions

1. In a medium bowl, mix together all of the spices with a fork.
2. Pour in the honey, vinegar, and oil and stir until well mixed.
3. Place the onion in the bottom of the slow cooker.
4. Place pork on top of onion and then pour the honey mixture over all of the pork. It will drip to the bottom.
5. Turn the slow cooker on low and cook for 7 to 8 hours or until the meat is tender enough to be shredded with a fork.