Friday, June 3, 2016

Zucchini "Pasta" Salad

Zucchini Pasta Salad

Ingredients:


  • 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

Dressing:

  • 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

Directions: 

  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)

Ingredients: 
  • 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

Directions: 

  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

ENJOY!!


** 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)

Ingredients: 


  • 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

Directions:


  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.

ENJOY!

*** 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 mmmmmm.....so 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

Ingredients:

   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

Directions:

  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



     ENJOY!!!





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 

Ingredients:

  • 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

Directions:

  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!)

Ingredients: 

  • 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)

Directions:

  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

Ingredients: 

  • 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

Directions:

  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. 

ENJOY!!

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

Ingredients:

  •        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

Directions:

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

ENJOY!!


** 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 :) 



Sunday, February 7, 2016

21 Day Fix Approved Spaghetti Squash Lasagna

Last night my menu said Fish, Couscous and Vegetables. The kids said, "We want pizza!" I thought, man, that sounds good. I just stared at my menu and finally said screw it. I just am not in the mood fish tonight. BUT, wasn't ready to throw in the towel and go hog wild. I had to come up with a comfort food that would satisfy. We just had pasta this week, and although that is a meal I could eat every day its an easy one to make on busy days. I had tried spaghetti squash chow mien a couple weeks ago and it was a total failure, but I thought I would give it a good old italian try this time! Hence, lasagna! It turned out delicious and was even more food that I could eat! Its a keep for sure!! 


















Spaghetti Squash Lasagna

Serves 2

Ingredients:


  • 2 small spaghetti squash
  • 1 1/2 cup ground Italian Turkey Sausage
  • 1 yellow onion
  • 6 cloves garlic (you could use less based on your preference)
  • 1 tsp coconut oil
  • 1 1/2 cup low fat cottage cheese
  • Italian seasoning
  • 2 cups Spaghetti sauce (with no or very low sugar and sodium)
  • 2/3 cup mozzarella cheese
  • Fresh Basil Leaves

Directions: 


  1. Cut squash in half and remove seeds. Place upside down (skin up) in roasting pan in about an inch of water and roast for 45 minutes at 400. 
  2. While Squash is cooking, chop onion and garlic. Heat  1tsp coconut oil on pan and sauté  onion and garlic for about 4 minutes. Add sausage and cook until no longer pink. Remove from heat. 
  3. When squash is finished, remove from oven and turn squash over. Remove water from the bottom of the pan. 
  4. Take two forks and gently pull squash away from the walls of the squash. 
  5. Add a spoonful of sauce to each squash half and gently mix with squash. Sprinkle with Italian seasoning. 
  6. Divide the meat mixture between all of the squash. 
  7. Top with another spoonful of sauce
  8. Add Cottage Cheese and sprinkle again with Italian Seasoning.
  9. Top with one more spoonful of sauce
  10. Top with Mozzarella Cheese
  11. Bake for 20 minutes.
  12. Broil for about 2-3 minutes to brown the cheese on top.
  13. Remove from oven and add fresh basil leaves to the top.

ENJOY!!


 ** If you are doing the 21 Day Fix 2 Squash Halves = 2 Green, 2 Red, 1 Purple & 1 Blue


Thursday, January 28, 2016

Blueberry Protein Muffins

I always like to say Im going to get my kids to eat more protein for breakfast; help fuel their day. Cereal, Bagels and Oatmeal seems to be where we end up though. Mornings are chaotic and lets just face it; it's not that I don't have time per say to make eggs and omelets, but I don't wanna make them for everyone at 6:30am. I just don't.

I tried these little gems last night. There are only 9 on the tray because the girl had gone through 3 before I would even get them out of the pan. And the the rest of the 9 were gone with an hour. I WILL be making these again, probably TODAY! Maybe they will last a little longer? And then again, maybe not, but that OK. They are certainly better than junk!

And seriously simple. So simple!!!









Blueberry Protein Muffins

Serving size = 2 muffins **

Ingredients:


  • 6 eggs
  • 2 bananas
  • 1T honey
  • Blueberries

Directions:

  1. Mix eggs, bananas and honey in blender for about 45 seconds
  2. Pour into 12 greased muffin cups
  3. Add a small handful of blueberries to each muffin
  4. Bake at 350 for 20 minutes

ENJOY!

** If your following the 21 day fix plan 2 muffins = 1/2 red and 1/2 purple and 1T

Saturday, January 23, 2016

21 Day Fix Approved Crockpot Chili

We all need easy meals, sometimes...OK, most of the time....Fine, ALL the time!!

And what is easier than a one pot crockpot meal? And since its winter Chili hits the spot.

I love my chili to be flavorful, so I made some alterations to the original recipe to make sure the flavors prevailed here. Nothing about healthy should be boring!!










Crockpot Chili

Serving Size 2 cups

Ingredients:

  • 1/2 pound ground turkey
  • 1/2 pound mild Italian turkey sausage
  • 1 red pepper
  • 1 yellow pepper
  • 1 onion diced
  • 6 cloves garlic, minced
  • 1 can no salt added corn
  • 1 can low sodium kidney beans
  • 1 can no salt added tomato sauce
  • 1 32oz can no salt added crushed tomatoes
  • 1 T cumin
  • 2 T chili powder
  • pepper to taste
  • 1 can of beer or 1 cup of red wine (optional)

Directions:

  1. Chop peppers, onion and garlic and add to large pan sprayed cooking spray with and sauté until tender. 
  2. Remove sausage from casing and add sausage and ground turkey to pan and cook until cooked through. 
  3. Add pan or meat and veg and all other ingredients to crock pot and cook on low for 8 hours.
  4. Add some cheddar cheese and greek yogurt to top it off.

ENJOY!

** 21 Day Fix: 2 Cups = 1 Red, 1 Yellow, 1 Green
***If you choose to use cheese that is 1 Blue

Thursday, January 21, 2016

21 Day Fix Approved Broccoli and Cheese Stuffed Chicken Breasts

This was a great meal that was easy to prep ahead and then throw in the oven later. And even better, it was totally kid approved! 

And for the sweet potatoes, I wrapped them in foil and threw them in the crock pot for 4-5 hours on high, or you could do longer on low.  I served them with a tsp of agave nectar and a sprinkle of cinnamon. 











Broccoli and Cheese Stuffed Chicken Breasts
serves 2

Ingredients:



  • 4 4oz Chicken Breasts ,pounded out thinly
  • One head of Broccoli 
  • 2/3 cup shredded cheddar cheese
  • garlic powder
  • Italian seasoning 

Directions:

  1. Preheat oven to 400
  2. Blanch broccoli in boiling water and then immediately put in ice water bath
  3. Chop 1 cup of broccoli into small pieces and add 1/3 cup cheddar cheese and garlic powder to broccoli and mix
  4. Season chicken with italian seasoning and spoon 1/4 of broccoli and cheese mixture to each chicken breast.
  5. Fold breast in half and secure with toothpicks
  6. Top with remaining 1/3 cup cheese
  7. Bake for approx 20 minutes or until chicken reaches 185 degrees
  8. While chicken is baking, take the rest of the broccoli and sauté with tomatoes and minced garlic in 1 tsp coconut oil. 

ENJOY!!!







Sunday, January 17, 2016

21 Day Fix Approved Zoodles Chicken Parmesan


We LOVE Chicken Parmesan in this family, but its not always the healthiest...like when the chicken is coated in bread and fried in oil...yeah, not so much! Since we have made a lifestyle change, not just doing some diet for a couple of weeks, I needed to find a way to make chicken parmesan for an everyday meal, and not just a treat meal every once in a while.  

I went to a Pampered Chef party a couple of weeks ago. I haven't been to one in years and I L.O.V.E. their kitchen tools. They had a bunch of cool new things, one of them being a Veggie Strip maker...SOLD! I broke out this puppy and gave it a whirl to create ZoOdLes!! Every had them?!?! Yes, I can eat whole grain pasta, but I can have soooo many zoodles...and who doesn't need some extra greens too? We will be making this again. My only recommendation is to pat the zoodles dry to remove extra water before cooking. 


Zoodles Chicken Parmesan

Serves 4

Ingredients:

  • 4 zucchini
  • 6 cloves minced garlic
  • Basil
  • 2 cups no sugar added marina or tomato sauce
  • 4  4oz chicken breasts
  • Italian seasoning
  • 4 tsp EVOO or Coconut Oil
  • 1 cup mozzarella cheese
  • 1/3 cup parmesan cheese 

Directions:

  1. Preheat oven to 400 degrees
  2. Slice zucchini into strips and pat dry
  3. Heat 2 tsp oil in pan and sauté zoodles, garlic and basil until al dente
  4. Spread zoodles evenly into a 13 x 9 inch pan
  5. Top zoodles with sauce
  6. Season chicken with Italian seasoning
  7. Heat 2tsp oil in same pan zucchini was just in.
  8. Cook chicken for 2-3 minutes on each side to brown
  9. Transfer chicken to dish and top with mozzarella and parmesan
  10. Bake for 10-15 minutes or until chicken is cooked to 180 degrees.

ENJOY!


Thursday, January 14, 2016

Cucumber and Hummus Bites

I got up this morning with the plan to write a different recipe for you all, but after making these this morning and sharing on social media I have so many requests for this recipe...so change of plans! Its all about being flexible, right? 

Michael has his Christmas luncheon (yep, a little late) with his sales team today. The plan was to go out to dinner, but since everyone is on his or her New Years health kick it got changed to a potluck lunch-in. I struggled all week with what to make (and many times told him it's his thing, why am I the one having to decide and make it?!?!). But last night it finally came to me on my way to soccer practice.  


So this went down at 6:30 this morning. And honestly, it took maybe half an hour, if that. 


Cucumber Hummus Bites

Ingredients:

  • English Cucumbers
  • Hummus
  • Peppers (for garnish)

Directions: 

  1. Peel cucumbers so that some strips of skin remain (this is gives it a cool look- nothing else.)
  2. Cut cucumber slices about 2 inches thick
  3. With a small melon scooper or spoon and scoop out the seeds in the center about half way through the cucumber
  4. Take a paper towel and dry the water from the center of the cucumber that will pool in the holes.
  5. Add hummus to a quart size baggie and cut a hole in the tip.
  6. Pipe hummus into cucumbers
  7. Garnish with peppers if desired. I used 3 different types of hummus, so I used one pepper color for each flavor. Also, I garnished the Basil Pesto with a sprinkle of basil and topped the Roasted Pine Nut with a couple of pine nuts. 


 ENJOY!


Monday, January 11, 2016

Cheesy Eggs (21 day fix approved)

My kids love eggs, omelets, pancakes, oatmeal...pretty much any breakfast food for breakfast, lunch or dinner. I would eat breakfast anytime too, how about you?  

When I first started drinking shakes, I was sad because I didn't get to eat breakfast. I felt like I was missing out. Then I thought, who am I kidding, I don't have to have breakfast at 8am. Most of the time I workout in the morning and have a shake right after and then at 11ish I have "brunch." I eat about 5 times a day, so who says it all has to follow the rules?

This is one of my favorite healthy breakfast meals. And it fit perfectly into the 21 day fix or any meal plan using the containers (I am following the Hammer and Chisel meal plan). 


Cheesy Eggs

Ingredients:

  • 1/2 cup 2% Cottage Cheese
  • 3 egg whites
  • Spinach
  • Mushrooms
  • Garlic
  • Pepper (per your taste)

Directions:

  1. Saute garlic, mushrooms and spinach in non-stick pan
  2. Add egg whites and cook until mostly cooked
  3. Add cottage cheese and stir until warm

ENJOY!