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