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 :) 

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


  • 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


  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.


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