Cilantro Lime Dressing

 

Ingredients:

• 1 cup loosely packed cilantro, stems removed
• 1/2 cup plain Greek yogurt
• 2 cloves garlic
• Juice of 1 lime
• Pinch of salt
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar 

  Directions: Combine cilantro, Greek yogurt, garlic, lime juice and salt in a food processor or blender. With the motor running, add olive oil and vinegar in a slow stream until emulsified; refrigerate. 

Serving Size – 1/4 cup

Fix Containers: 1/4 red

Southwest Chicken Salad

Ingredients:

3/4 cup grilled chicken, chopped

2 tbsp Plain Greek Yogurt

1 scallion, chopped

1-2 tsps salt-free taco seasoning

 

Directions:

Mix all ingredients together in a small bowl.  Serve in a whole wheat pita, crackers, on top of a salad or with sliced veggies.

Makes one serving.

Fix Containers: 1 and 1/6 red container (the scallions are a small amount and were not counted for this recipe)

Turkey Bolognese

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 2-3 tbsp garlic, minced
• 1 celery stalk, diced
• 1 carrot, diced
• 1 pound ground lean turkey
• 1 (28-ounce) can crushed tomatoes
• 2 tsp dried parsley
• 1 tsp dried basil
• Sea Salt and freshly ground black pepper

Directions

In a large skillet heat the olive oil, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Add the turkey and continue cooking, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. I usually cook another 30-60 minutes. 

Top with grated cheese, if desired.

Serving Size = 1 cup

Fix Containers: 1 Red, 1/2 green, 1 tsp

Crockpot Greek Lemon Chicken

INGREDIENTS

• 6 thin sliced, boneless skinless chicken breasts, frozen
• 2 red peppers, coarsely chopped
• 1 small can sliced black olives
• 1 tsp  oregano
• 1⁄4 tsp  salt
• 1⁄4 tsp  pepper
• 2 lemons, sliced and pits removed
• 1 cup  chicken broth
• 3 tbsp  lemon juice (bottled is fine)
• 2 -3 tbsp garlic, minced
• 1 tbsp cornstarch

DIRECTIONS

1. Spray crock pot with non-stick spray.
2. Place all ingredients in the crockpot and gently stir
3. Cover and cook on low 4-5 hours.
4. Serve chicken with brown rice or quinoa.

Serving size: 4 ounces of chicken and 1 cup of sauce.

Fix Containers: 1 Red, 1/2 Green, 1/4 Blue

Spaghetti Squash Tex Mex Bowl

Ingredients

1 1/2 cups spaghetti squash, roasted
1/2 cup fire-roasted diced tomatoes
1/2 cup black beans, drained and rinsed
2 tbsps shredded low-fat cheddar cheese
3 slices avocado

Directions

Wash and cut spaghetti squash in half.  Place on a prepared baking sheet and bake at 375 degrees for 30-45 minutes or until fork tender.  Let cool.  Use a fork to remove squash from skin.

Add 1 1/2 cups of squash to a microwave-safe bowl.  Add beans, tomatoes and cheese on top.

Heat in microwave for 3 minutes before serving.  Top with 3 slices of avocado and serve immediately.

If desired, add 1/4 tsp of salt-free taco seasoning.

 

Makes 1 serving.

Fix Containers:  2 green, 1 yellow, 1 blue

 

Kale, Spinach & Artichoke Dip

Ingredients

• 2 cups Greek Yogurt (I used Fage Total 0%)
• 10 baby carrots
• 2 cups kale
• 2 cups spinach
• 1/4 yellow onion
• 3 tbsp minced garlic
• 1/2 cup artichoke hearts
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 crushed red pepper flakes
• 2 tbsp organic honey

Instructions

1. Process your veggies in a food processor until they are very finely chopped.
2. Mix your veggies into your Greek yogurt and stir.
3. Add in your salt, pepper, paprika, red pepper flakes and honey and stir until it is very well mixed.
4. Serve with whole wheat chips, crackers or veggies!

 

Serving Size – ½ cup

*Fix Guide: 1/2 green, 1/4 red*

Puffed Quinoa Peanut Butter Balls

Ingredients

• 1 cup puffed quinoa
• ½ cup natural peanut butter (unsalted)
• 3 tbsp agave nectar
• 1 tbsp crushed, unsalted peanuts 
• 1 tsp vanilla extract
• dark chocolate (optional)

Instructions

1. Combine the peanut butter, agave and vanilla in a small saucepan and heat over a low heat just until combined and smooth. 
2. Place puffed quinoa and peanuts in a mixing bowl.  Pour peanut butter mixture over puffed quinoa and peanuts, and stir to combine.
3. Place mixture in the fridge for 15 minutes to let it firm up.
4. Remove from fridge, roll into 12 balls, and return to fridge for 15 minutes before serving.
5. Optional: dip some or all of the balls in dark chocolate.

Makes 12 balls.

Fix Containers for 2 peanut butter balls: 1 Yellow Treat and 1 teaspoon

Spinach & Mushroom Stuffed Shells

Ingredients

Sea salt
1 box whole wheat or brown rice pasta shells
2 tbsp EVOO
1 small onion, finely chopped
2 cloves garlic, minced
12 ounces white mushrooms, thinly sliced
3 cups fresh baby spinach, chopped
1 1/2 cups low-fat small-curd cottage cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup grated parmesan cheese
1 large egg, lightly beaten
1/2 tsp dried basil
8 ounces organic tomato sauce (I use Rao’s)

Directions
Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Season with a pinch of sea salt, add spinach and continue cooking, stirring occasionally, until the spinach is partially wilted, about 3-5 more minutes. Let cool completely.

Combine the mushroom-spinach mixture in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.

Preheat the oven to 350 degrees.

Brush a 9-by-13-inch baking dish with about a quarter cup of tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes.

Serving size = 4 shells

21 Day Fix Containers: 1 yellow, 1/2 red, 1/4 green, 1 blue

STUFFED TURKEY MEATLOAF

INGREDIENTS

• 1 1/2 pounds extra lean ground turkey
• 1 cup diced white onion
• 1 cup shredded zucchini, squeezed of excess moisture with a paper towel
• 2 cloves garlic, minced
• 1 egg, slightly beaten
• 1/2 cup whole wheat breadcrumbs
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dijon mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 4 oz sliced pepper jack cheese

For Awesome Sauce:

• 1/2 cup tomato sauce
• 1 1/2 teaspoons apple cider or Champagne White vinegar
• 1/2 tablespoon honey
• 1 tablespoon mustard
• dash of light soy sauce

INSTRUCTIONS

1. 1. Preheat oven to 375 degrees F. Line large baking dish with foil and spray with nonstick cooking spray.
2. 2. In a large bowl combine turkey, onion, zucchini, galric, egg, breadcrumbs, spices, mustard and salt and pepper. Use your hands or a large spoon to mix until well combined.
3. 3. Place half of meat mixture on foil-lined pan and shape into a 10×4 inch rectangle. Top with pepper jack evenly, leaving about an 1/2 inch of space on the sides. Top with the remaining meat mixture, enclosing the cheese completely and sealing the side together.
4. 4. In a small bowl, whisk together tomato sauce, vinegar, honey, mustard, and soy sauce. Spread half of the awesome sauce on top of the meat loaf, reserve other half for when meatloaf is finished baking.
5. 5. Bake meatloaf for 45 minutes to 1 hour or until meat thermometer reads 160 degrees. Top with remaining sauce and allow to cool for 10 minutes before cutting into 8 slices.

 

Fix Containers: 2 Red, 1/4 green, 1/2 blue, 1/8 yellow (Since the tomato sauce and honey are small quantities, they are not being counted for containers.)

 

shrimp and pork paella

shrimp and pork paella

Ingredients:

• 3 tablespoons olive oil
• 5 garlic cloves, minced
• 1 shallot, minced
• 1 1/2 cups brown rice
• 8 oz mushrooms, sliced
• 1 pinch of saffron, about 5-10 strands
• 1/4 cup dry white wine
• 1 1/2 cups chicken or vegetable stock
• 1 can (14.5 ounces) diced tomatoes, drained
• 3/4 pound large shrimp, peeled and de-veined, tails off
• 2 lean pork chops, cooked and cubed (I used leftover ones)
• 1 cup frozen mixed vegetables, thawed
• 1 tsp Sea salt and black pepper

Directions:

1. In a large skillet, heat oil and shallot over medium heat. Cook until shallot is softened, about 3 minutes. Add garlic and cook for 1 minute or until fragrant. Stir in rice and cook until rice is lightly toasted, about 3 minutes.
2. Add mushrooms and cook for 2-3 minutes.
3. Add wine and stir until evaporated. Add stock, saffron and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, 10 minutes.
4. Place pork and shrimp evenly around the skillet and top with vegetables. Cover and cook until shrimp is cooked through (will turn white-ish pink), about 7-10 minutes. Season with salt and pepper.

Makes 6-8 servings, 1 1/2 cups each

Fix Containers:  2 red, 1/2 green, 2 yellow, 1 tsp