Stuffed Spaghetti Squash

Ingredients
1 medium spaghetti squash, roasted
2 cups zucchini, shredded
1/4 red onion, diced
1 cup all-natural tomato sauce
1 cup shredded part-skim mozzarella
1 1/2 cups part-skim ricotta cheese
1 tsp dried garlic
1 tsp Italian seasoning

Directions
1. Roast spaghetti squash, let cool and remove squash from skin using a fork. Set skins to the side.
2. Place squash in a bowl and season with sea salt and black pepper.
3. Shred zucchini and then wrap in a paper towel to remove excess liquid. Give it a good squeeze before adding to the squash.
4. Combine squash, zucchini, onion cheeses, garlic and Italian seasoning in a bowl until well mixed.
5. Divide the squash mixture in half and stuff each skin with the mixture. Place in a baking dish.
6. Top each squash half with a 1/2 cup of tomato sauce.
7. Bake at 375 degrees for 30-40 minutes or until edges brown and heated through.

Makes 6 servings.

Fix Containers per serving: 1.5 green, 1/6 purple, 1/3 blue, 1/4 red

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

 

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

SLOW COOKER CHICKEN & CORN CHOWDER

INGREDIENTS

• 4 slices bacon, diced
• 1/2 cup plain greek yogurt
• 2 tablespoons cornstarch
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• 2 potatoes, diced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cups corn kernels, frozen
• 2 cups chicken broth
• 2 cups skim milk
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Pinch of cayenne pepper
• 1 bay leaf
• Sea salt and black pepper, to taste
• 2 tablespoons chopped fresh chives

INSTRUCTIONS

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, yogurt, milk, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
• Serve immediately, topped with crumbled bacon and garnished with chives, if desired.

Serving Size = 1 1/2 cups

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

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

Vegetable Soup

Ingredients

• 1 Package of Chopped Broccoli (Frozen)
• 1 Package of Mixed Vegetables (Frozen)
• 1 Zucchini (Diced)
• 1 Container of sliced fresh mushrooms
• 1 can fire Roasted Diced Tomatoes
• 1 can Tomato Paste
• 2 stalks Celery, chopped
• 1 cup spinach, chopped
• 1 Onion, diced
• 2 cloves Garlic, minced
• 1 tsp Basil
• 1 tsp Thyme
• 1 tsp Sea salt
• 4 cups No-Salt Added Vegetable Broth
• 1/2 lb Whole Wheat Pasta

Directions

1. Add Vegetable Soup everything but the pasta to a stock pot…yes everything!
2. Mix well.
3. Let it cook all day 4-6 hours on low.
4. Cook pasta according to the instructions and add per bowl.

Serving size = 2 cups

Fix Containers: 2 Green, 1 Yellow

CTHM STUFFED PORK CHOPS

CTHM STUFFED PORK CHOPS

Ingredients:
6 Pork Chops
1 tsbp olive oil
6 oz. spinach
1/2 medium onion, chopped
1 red pepper, chopped
3 garlic cloves, diced
1 1/2 cups ricotta cheese
1/2 cup coconut flour
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp black pepper

Directions:
Preheat oven to 350 degrees. Spray a baking sheet with olive oil or coconut oil spray.

In a medium sauce pan, heat oil over a medium heat. Add onion, garlic and red pepper. Saute for 2-3 minutes. Add spinach and cook an additional 3-4 minutes. Remove from heat when spinach has wilted and let cool slightly.

Mix spinach mixture with ricotta cheese in a small bowl and set aside.

Place coconut flour in a shallow dish and mix in garlic powder, oregano and black pepper. Set aside.

Cut a pocket in each pork chop and stuff with 3 tbsps of ricotta stuffing. Then dip in coconut flour and place on baking sheet. Repeat until all chops are stuffed. Bake for 20-25 minutes or until no longer pink.

Serves 6.

* 21 Day Fix Guide: 1/4 green, 1/6 yellow, 1 1/3 red, 1 tsp *

CHTM BUTTERNUT SQUASH & SPINACH LASAGNA

CHTM BUTTERNUT SQUASH & SPINACH LASAGNA

Ingredients

Butternut Squash Filling:

2 cups butternut squash puree (about half of squash)
2/3 cup ricotta cheese
1/2 cup milk (or more, if needed)
1/8 teaspoon salt
1/4 teaspoon nutmeg

Spinach Filling:

1 cup cooked spinach (8 oz uncooked)
2/3 cup ricotta cheese
1/3 cup mozzarella cheese
2 garlic cloves, minced
1/4 teaspoon salt
pepper, to taste

Other Ingredients:

10 oz whole wheat lasagna noodles, cooked
1 and 1/3 cups mozzarella cheese
1/3 cup Parmesan cheese (on top)
Italian seasoning
Paprika
Basil
Instructions

Preheat oven to 375 F.
Butternut Squash Filling:

For this filling, you will need to have pre-cooked butternut squash puree. Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg. Add more milk if needed (to make the butternut squash filling very creamy). Mix very well, taste and add more salt, if needed.
Spinach Filling:

Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper. Mix, taste, and add more salt and pepper, if needed.
Cooking lasagna noodles:

Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions. Rinse in cold water, drain. Using knife, trim noodles to fit your baking dish (if necessary).

Lasagna assembly:

Prepare a baking dish – I used a 9×13 casserole dish. Grease the lasagna dish lightly with olive oil spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked lasagna noodles without overlapping (I used 3 noodles).

Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked noodles.

Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.

Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/3 cup of mozzarella). Sprinkle the cheese with Italian seasoning, paprika, basil.

Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Serves 8.

* 21 Day Fix Guide: 1/3 green, 1/3 yellow, 1/4 red, 3/4 blue *

BLOOD ORANGE CHICKEN

CHTM BLOOD ORANGE CHICKEN

Ingredients:
6 Chicken Breasts
1/2 medium onion, sliced in strips
3 garlic cloves, sliced thin
1/2 cup no-salt added chicken broth
4 blood oranges
1/2 cup pomegranate seeds
1/2 tsp brown sugar
1/2 tsp rosemary
1/4 tsp thyme
1/4 tsp garlic powder
1/2 tsp chili powder
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp Black pepper

Directions:
Preheat oven to 350 degrees. Place chicken in a baking dish. Add chicken broth, garlic and onion.

In a small bowl, combine brown sugar with all 7 seasonings and mix well. Then sprinkle seasoning mixture over the chicken.

Cut 2 oranges in half and squeeze juice over chicken. Slice the other 2 oranges into thin slices and set aside.

Bake chicken for 30 minutes. Then add oranges on top and top another 10-15 minutes more or until chicken is no longer pink.

Serves 6.

* 21 Day Fix Guide: 1 red, 1/2 purple *