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

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

 

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

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 CHICKEN TORTILLA SOUP

CTHM CHICKEN TORTILLA SOUP

Ingredients:
3 cups Low Sodium Chicken Broth
2 cups Chicken Breast (cooked and diced)
1 cup Mild Salsa (I used Trader Joe’s)
1 zucchini, diced
1/2 cup of White Shoepeg Corn
1/2 cup Pinto Beans
1/2 cup Light Red Kidney Beans
2 whole wheat tortillas (6 inches, cut into strips)
Sea salt and pepper, to taste

Directions:
Combine Chicken Broth and Salsa in a stock pot over medium-high heat and bring to a boil. Add cooked diced chicken meat, corn, zucchini and beans. Reduce heat and simmer for 15 minutes.

Cut tortillas into strips and toast on a baking sheet in the oven for 5-7 minutes on 325 degrees. Serve with soup!

Serving size is 2 cups.

* 21 Day Fix Guide: 1 green, 1 yellow, 1 red, 1/8 purple *

CRISPY SWEET POTATOES

CTHM CRISPY SWEET POTATOES

Ingredients:
3 tablespoons sunflower oil
Sea salt and black pepper
8 sweet potatoes, peeled and sliced thin
2 shallots, peeled and sliced thin
Parsley

Directions:
Heat oven to 375 degrees. Pour 2 tablespoons of sunflower oil in the bottom of a 2-quart baking dish and sprinkle salt and pepper on top of the oil. Arrange your potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush tops of potatoes with remaining sunflower oil and season again with salt and pepper. Cover dish with foil and bake for 50 minutes, until potatoes are tender and almost fully cooked. Increase oven temperature to 450 degrees; remove foil and let roast another 20 minutes, until tops of potatoes are nicely browned. Sprinkle 1-2 tsp of parsley on top and serve.

Serving Size= ½ cup

21 Day Fix Containers: 1 Yellow, 1/2 tsp

KALE & SAUSAGE SOUP

KALE & SAUSAGE SOUP

Ingredients:
1 large onion, chopped
1 ½ red peppers, chopped
½ medium celery root, peeled and chopped
20 baby carrots, sliced into ½ in. rounds
1 lb chicken sausage, cut into 1 inch pieces
1 bunch kale, chopped
2 15 oz. cans Cannellini Beans, rinsed
5 cups No Salt Added Chicken Broth
2 tbsp Olive Oil
Sea Salt & Pepper

Directions:
1. Heat oil in large stock pot over medium heat.
2. Add onion, celery root and carrots, season with salt and pepper, cooking until onions are translucent.
3. Add chicken sausage and cook 5-7 minutes until sausage is completely cooked.
4. Add red pepper and cook 2-3 minutes.
5. Add kale and cook for 2 minutes.
6. Pour in chicken stock and beans.
7. Bring to a boil and then simmer for 30-40 minutes.
8. Season to taste again, if needed.

Serving Size = 2 cups

21 Day Fix Containers: 1 Green, 1 Red, 1/2 yellow, 1 red, 1 tsp

Baked Stuffed Peppers with Cherry Tomatoes

Baked Stuffed Peppers with Cherry Tomatoes

Ingredients:
2 Red Peppers
1 cup Spinach, chopped
1/4 cup Mushrooms, chopped
3/4 cup Cherry Tomatoes, halved
4 tbsp Part-Skim Mozzarella Cheese
2 tbsp Balsamic Vinegar
1 tsp Dried Basil
Black pepper

Directions:
Clean peppers and cut in half lengthwise. Place 1/4 cup of chopped spinach in each pepper. Then add 1/8 cup of mushrooms and 1/4 cup of tomatoes to each pepper. Top each pepper with 1 tbsp of mozzarella. Drizzle with balsamic vinegar and season with basil and pepper. Bake at 350 degrees for 40 min.

Makes two servings.

21 Day Fix Containers: 2 Greens, 1 Blue

DOUBLE SQUASH LASAGNA

DOUBLE SQUASH LASAGNA

Ingredients:
1 medium onion, chopped fine
1 lb of lean ground turkey
1/4 tsp each Sea Salt and Black Pepper
2 tbsp dried garlic
2 small zucchini sliced lengthwise
2 small yellow squash sliced lengthwise
24 oz of low fat or 1% cottage cheese
1 jar organic tomato sauce
1/4 cup low fat shredded mozzarella cheese

Directions:
Preheat Oven to 350 degrees

Combine onion, ground turkey, salt, pepper, garlic in a skillet and brown turkey until no longer pink.

Layer Zucchini and Yellow Squash in the bottom of your pan, then spread a layer of cottage cheese, follow that with a layer of ground turkey mixture, spread a layer of sauce on top. Repeat this over again. Then layer one final row of squash and zucchini on top and cover with sauce and mozzarella cheese.

Cover with foil and bake in the oven for approximately 1 hour. Remove the foil and continue to bake for 10 more minutes then remove from oven and let stand for 10 minutes.

Makes 8 servings. Servings size = 1 cup.

***21 Day Fix Containers: 1 red, 1/2 green 1/4 purple, 1/8 blue***