Friday, June 3, 2016

Zucchini "Pasta" Salad

Zucchini Pasta Salad


  • 3 medium zucchini
  • 1 yellow or red pepper
  • 1 package cherry tomatoes
  • 1 jar marinated artichoke hearts, drained, and chopped
  • 1 jar hearts of palm (cut) 
  • 1/2 cup kalmata olives, chopped


  • 1/2 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tsp granulated garlic
  • 1 T Italian seasoning
  • 1 tsp garlic salt
  • 1 tsp mustard
  • 1/2 tsp dried basil
  • cracked pepper to taste


  1. Spiralize or grate zucchini into noodles
  2. Combine zucchini with all other ingredients and mix together
  3. Mix all dressing ingredients together and whisk until thoroughly combined. 
  4. Pour dressing on salad and mix gently
  5. Let marinate in the fridge for a couple of hours before serving

Thursday, April 28, 2016

21 Day Fix Approved Sausage Zucchini Boats

One of my favorite vegetables is zucchini, so I am always looking for new ways to prepare it. And all of my recipes right now have to be able to to be made ahead since our evening schedule is crazy with activities. I made this earlier in the day and plopped it in the oven fro 20 minutes while we got in the door and settled and then dinner was served! 

Sausage Zucchini Boats

Serves 4
(serving size 2 boats)

  • 4 medium zucchini 
  • 1 pound turkey Italian sausage 
  • 2 tsp olive oil
  • 1 small eggplant (chopped into small pieces)
  • 2 cloves minced garlic
  • 1 8oz can of no sugar added pure tomato sauce
  • 4 oz mozzarella cheese
  • 2 T Parmesan Cheese
  • 2 tsp Basil
  • 2 tsp Italian Seasoning


  1. Cut zucchini in half and trim bottom so it sits evenly on baking tray
  2. Using a small melon scooper, scoop out zucchini inside and save.
  3. Put 1/2 oz of Mozzarella cheese in bottom of each zucchini boat.
  4. Cut sausage out of casing and cook with 1tsp oil and garlic until cooked through. 
  5. While sausage is cooking, heat other tsp oil and cook zucchini and eggplant and spices until tender.
  6. Combine sausage and veggies and tomato sauce and scoop mixture into boats
  7. Sprinkle with parmesan cheese
  8. Bake at 375 for 20 minutes


** 21 Day Fix Equivalents: 
2 Boats = 1 1/2 Red, 1 1/2 Green and 1 Blue

Wednesday, April 27, 2016

21 Day Fix Approved Crock Pot Buffalo Meatballs

We are running from about 4-8 every night. To be honest I don't love reheated food; I like freshly cooked meals. So I make meals I can prep earlier and then plop in the oven or crock pot to finish. And it saves on clean up at night. BONUS! I made a bunch of these meatballs and I'm now eating them for lunches as a meatball sub!

Buffalo Meatballs

Servings: 10 (2 meatballs)


  • 2.5 pounds ground turkey or chicken
  • 1/2 onion finely chopped
  • 2T Paprika
  • 1T garlic powder
  • 1T parsley
  • 1tsp salt
  • 1tsp pepper
  • 1/2 C Franks Red Hot Sauce


  1. Preheat Oven to 375
  2. Mix together all ingredients and form into 20 large meatballs. 
  3. Place them on a baking sheet and bake for 10 minutes.
  4. Cools and store in fridge until later or put directly into crock pot
  5. Add hot sauce to crock pot and cook on low for about 2 hours.


*** For the 21 Day fix 2 meatballs is 1 red (protein)

PS. They are great as leftovers. I put 2 meatballs cut in half into a wrap with some blue cheese and yogurt ranch dressing and lettuce and tasty!!!! 

Tuesday, April 12, 2016

21 Day Fix Approved Cheesesteak Peppers

These Peppers go over well especially with the guy crowd. They don't feel like they are eating "healthy stuff" with this recipe! 

21 Day Fix Approved Cheesesteak Peppers

Serves 4


   2 large green bell peppers
   2 T olive oil
   3 cloves garlic, minced
   4 oz mushrooms, sliced
   1/2 red bell pepper, diced
   1/4 tsp black pepper
   1/4 tsp sea salt
   1 medium yellow onion, chopped
   1lb flank steak or flat iron steak, thinly sliced
   1 tsp Worcestershire sauce
   4 slices Provolone cheese


  1.          Preheat oven to 400 degrees and spray an 8x8 baking dish with olive oil, set aside
  2.          Bring a pot of water to a boil.
  3.           Slice green peppers in half, remove seeds and ribs and place them int he boiling water for 3-5 minutes until they are tender. Remove peppers from the water (be careful!!) Place cut side down on a towel and let water drain.
  4.           In a 12" skillet, heat olive oil on medium. Add garlic, onion, mushrooms, red bell pepper, sea salt & pepper. Saute 4-5 minutes until onions are translucent.
  5.          Add steak slices and Worcestershire sauce and cook until meat is cooked to your liking
  6.          Place green peppers open side up in your baking dish. Place half a slice of cheese in the bottom and then fill each pepper with meat mixture until they are overflowing. Top with remaining cheese.
  7.          Bake in oven for 10 minutes until cheese is golden brown. Serve hot!
  8.          I topped mine with some leftover sautéed onions too! 
*    ** 1 stuffed pepper half | 1 Green, 1 Red, 1 Blue, 1 tsp


Thursday, March 17, 2016

21 Day Fix Approved Unstuffed Cabbage Rolls

In honor of St. Patricks Day I am going to share my Unstuffed Cabbage Roll Recipe. 
I love cabbage rolls, but honestly have never made them. Soaking cabbage and rolling them...that just seems like a A LOT of work. I don't have time to make meals like that! Who Does?  
I need meals that are FAST, EASY and DELICIOUS!! I won't sacrifice flavor in order to eat healthy! I made this recipe in the crock pot, but you can make it over the stove too and its just as easy! I served it over mashed cauliflower. Whole grain noodles or mashed potatoes would work GREAT too! 

Unstuffed Cabbage Rolls

Serves 8 


  • 2 pounds turkey sausage
  • 1 tablespoon coconut oil
  • 1 large onion, sliced
  • 6 cloves garlic, minced
  • 1 small cabbage, chopped
  • 2 cans diced tomatoes  (no sodium fire roasted or Italian style are best I think)
  • 2 can (8 ounces) tomato sauce (no sodium)
  • 1 teaspoon ground black pepper
  • 1 teaspoon Himalayan salt


  1. In a stock pot, heat oil over medium high heat. Saute onion and garlic for about 5 minutes. Remove turkey sausage from casings and add to pan, stirring frequently, until there is no pink.
  2. If cooking on the stove top ddd cabbage, tomatoes, tomato sauce, pepper, and salt and cook over medium heat for 30-45 minutes until everything is tender.
  3. If cooking in a crock pot add all ingredients to crock pot and cook on low for 6 hours. 
** 21 Day Fix Containers: 1 red, 1 green, 1purple per serving. 
***Don't forget to add a yellow if swerving with noodles or potatoes. 

Monday, February 22, 2016

21 Day Fix Approved Sweet Potato Turkey Burger and Greek Salad

When meal planning yesterday I shopped my freezer and fridge first to look at what I already had. If you don't do this, DO IT! Its going to save you money. By writing a small list of things to use as ingredients for the weeks meals, it will shorten your shopping list and you won't be throwing out any leftovers or spoiled produce. On my list was baked sweet potatoes which I had leftover from the night before and ground turkey in my freezer. It was a beautiful day yesterday and so I wanted to grill something, so I came up sweet potato and bacon turkey burgers. A weird combo youth might think, but I will tell you EVERY child ate these and raved about them. You can imagine how often that happens!!

Sweet Potato Bacon Turkey Burgers

Serves 5 
(of course you can half this recipe for smaller families or make them all and save the burgers!)


  • 2 pounds lean ground turkey
  • 6 slices turkey bacon, cooked and cut
  • 1 cooked sweet potato
  • Salt, Pepper and McCormicks no salt garlic and italian season (or whatever season you like)


  1. Mix all ingredients together and form into 5 burger patties 
  2. Grill or Bake in the oven until burgers are cooked through or to 165 degrees. 
I added a T of Sugar Free BBQ sauce to mine. My kids liked cheddar cheese and mayo. 

** 21 Day Fix Portions. Each Burger is 2 Red and 1/2 yellow. Don't forget to add a yellow for the bun if you use one.

Greek Salad


  • 3 tomatoes, chopped
  • 2 cucumbers, sliced into small quarters
  • 20 olives, sliced
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • a sprinkle of dill
  • feta cheese


  1. Mix all ingredients together, except for feta
  2. Let marinate for at least 30 minutes
  3. Mix in feta cheese before serving
** If your following the 21 day fix, measure out 1 green container and then add 1 blue of feta. 


Thursday, February 18, 2016

21 Day Fix Approved Crock Pot Eggplant Parmesan

I have been running a FREE Crockpot Challenge Group and trying some new recipes this week. Eggplant Parmesan is my go to dish when I eat at an Italian Restaurant. It's usually breaded and fried and covered in cheese. This version is obviously not that, but I totally dug it!! So did the hubs and kids! And what was even better was that it was quick and easy and no cleanup with the crock pot! 

Crock Pot Eggplant Parmesan

Serves 5


  •        2 large eggplants
  •        1 lb Italian Turkey Sausage(taken out of casings)
  •        4 garlic cloves, minced
  •        1 tablespoon salt
  •        3 tablespoons Italian seasoning.
  •        3 cups marinara sauce, no sugar added
  •        3 1/2 small-curd cottage cheese
  •        1 cup low-fat mozzarella cheese, shredded
  •     1/2 cup parmesan cheese
  •      Several basil leaves, chopped


1.     Cut eggplant into  inch rounds. Layer in a colander, sprinkling each layer with salt. Allow to sit for 30 minutes and then pat dry. (If you arent a fan of salt you can rinse and pat.)

2.     While Eggplant sits remove turkey sausage from casings and sauté with garlic until no longer pink.

3.     Spread ½ cup of sauce in the bottom of the crock pot.

4.     Spread a layer of eggplant on top of the sauce. Top with 1/2 cottage cheese and sprinkle with italian seasoning. Then layer 1/2 of sausage and 1 cup sauce. Repeat layers one more time.
5.   Add one additional layer of Eggplant and 1/2 cup of sauce. Top with mozzarella and parmesan cheeses and basil.
6.  Cook on low for eight hours or high for 4 hours.
7.  Serve on top of whole grain spaghetti if you wish


** 21 Day Fix Servings: 2 green, 2 red, 1 purple, 1 blue
*** If you choose to use whole grain pasta, make sure to count it as a yellow :)