Turkey Meatballs (21 Day Fix Approved)

These were fantastic! I didn't even need any sauce to go with these! I served it with spaghetti squash and a little Parmesan cheese. I found the original recipe at fitmomangelad.com. (Portion Fix: 4 meatballs is 1 red and 1/4 yellow.)

Bonus: I actually prepped these on Monday and put them on a sprayed cookie sheet and then put them in the freezer. I took them out this afternoon, let them thaw and then cooked them up for dinner!

Ingredients: 

• 20 oz lean ground turkey
• 1 tea sea salt
• 1 tea dry mustard
• 1 tea paprika
• 1 tea parsley
• 2 cloves garlic, minced
• 2 T pasta sauce or tomato sauce, low or no sugar
• 3/4 cup quick oats

Directions:

1. Preheat oven to 400 degrees.
2. Cover a cookie sheet with aluminum foil, spray and set aside.
3. In a large bowl, combine all ingredients and mix well.
4. Take 2 T (or half of a 1/4 cup) and roll into balls and put on cookie sheet.
5. Bake for 15-20 minutes or until cooked through.

Chicken Stir Fry (21 Day Fix Approved)

Ingredients:

• 2 tsp coconut oil (or olive oil)
• 4 oz raw chicken, cubed (or 3/4 cup cooked chicken, cubed or 3/4 cup shrimp)
• 1 cup frozen mixed veggies (asparagus, broccoli, carrots, water chestnuts, mushrooms)
• 1 clove garlic, minced
• 1/8 tea of ginger
• 1/8 tea curry powder
• 1/4 cup water
• Salt to taste

Directions:

1. Set out 1 cup of veggies.
2. Heat skillet over medium heat.
3. Add chicken and cook until white on the outside.
4. Add veggies to the pan and let them cook with the chicken until veggies are thawed.
5. Add garlic, ginger, and curry powder and stir.
6. Add water and stir again and cook until chicken is no longer pink inside.

Taco Salad (21 Day Fix Approved)

Ingredients:

• 1 tsp olive oil
• 1/2 medium onion
• 1 glove garlic
• 3/4 tsp chili powder
• 1/4 tsp oregano
• 1/4 tsp cumin
• 3/4 cup tomato sauce
• 1 1/2 T tomato paste
• Sea salt and pepper to taste
• 1/2 pound raw ground turkey
• Lettuce
• Tomato
• Shredded cheese
• Avocado

Directions:

• Brown turkey in a non-stick skillet over medium heat.
• When finished move turkey to a plate and cover to keep warm.
• Add 1 tsp of oil to pan (if needed).
• Add onion and garlic and cook 1 to 2 minutes.
• Add spices and cook, stirring, for about 30 seconds.
• Add tomato sauce and tomato paste and stir. 
• Let simmer about 5 minutes.
• Return turkey to pan and heat through.
• Add 3/4 cup turkey mixture to salad and top with cheese and avocado.
• Save half of the mixture for leftovers!

Honey Lime Chicken Chimichangas (21 Day Fix Approved)

Ingredients:

• 1 T honey
• 3 T fresh lime juice
• 1 tea chili powder
• Dash garlic powder
• 1 ½ cups cooked chicken, shredded
• 2 whole wheat fajita-sized tortillas
• 2/3 cup Monterrey Jack cheese, shredded

Directions:

1. Whisk together honey, lime juice, chili powder, and garlic powder.
2. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken.
3. Refrigerate and let marinate for at least a half hour, but up to 8 hours.
4. Sprinkle 1/3 cup of cheese on tortilla leaving a ½ inch border around the edge.
5. Top cheese with ¾ cup of chicken.
6. Fold in the ends of the tortilla and roll up (it won't be easy to keep everything in because it will be full! Just go slow).
7. Spray seam-side of the wrap lightly with cooking spray.
8. Repeat with second tortilla.
9. Heat a non-stick skillet or medium-low heat for 1 minute. 
10. Arrange wraps, seam-side down in pan and cook until golden brown and crisp, about 3-4 minutes per side. (Cooking them seam-side down first helps seal the edge so they don't fall apart.)
11. Enjoy one and save the other for leftovers!

Easy No Sugar Tomato Sauce

This recipe comes from a blog called "Fix Approved". I use it as pizza sauce and as pasta sauce. It freezes well, too!

Ingredients:

• 1 (29 oz) can tomato puree
• 1 (29 oz) can crushed tomoates
• 1 T. dried basil
• 4 cloves garlic, minced
• 1 tsp. ground black pepper
• ¼ tsp. salt
• 1 T. dried oregano
• ¼ tsp. dried rosemary

Directions:

1. Pour both cans of tomatoes in a large saucepan. Heat over low heat.
2. Mix all of the seasonings in and stir well. 
3. Let sauce simmer for at least an hour.
4. Enjoy!

Italian Beef (Slow Cooker)

This recipe originally came from allrecipes.com. I have been using it for at least six years! It can be served on crusty rolls topped with Provolone cheese or over salad or in a tortilla or all by itself!

Ingredients:

• 1½ cups beef broth
• 1 cup water
• 1 tea salt
• 1 tea ground black pepper
• 1 tea dried oregano
• 1 tea dried basil
• 1 tea onion powder
• 1 tea dried parsley
• 1 tea garlic powder
• 1 bay leaf
• 1 (.7 oz) package dry Italian-style dressing mix
• 1 (5 lb) chuck roast

Directions:

1. In a bowl, combine broth, water, seasonings, and dressing mix. Whisk to combine.
2. Place roast in slow cooker and pour dressing mixture over meat.
3. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours (or until done).
4. When done, remove bay leaf and shred with a fork.

Hidden Veggie Baked Mac and Cheese

I made this mac and cheese for my family for dinner and everyone really liked it! Not a single person noticed there was a little boost of butternut squash in there!

I added chicken and broccoli to mine to round it out, but it is yummy solo. Use one yellow to measure a serving. The 21 Day Fix containers used with just the mac and cheese are: 1 yellow and 1 blue. If you serve it with broccoli and chicken it would add 1 red and 1 green.

Ingredients

• 2 cups whole wheat elbow macaroni, dry (or 4 cups cooked)
• 2 eggs
• 10 oz bag frozen butternut squash
• 1 cup almond milk
• ½ tea salt
• 3 cups sharp cheddar (yes, sharp!)

Directions

1. Preheat oven to 350 degrees and spray a 9x13 pan.
2. Cook macaroni according to package directions, drain.
3. Thaw butternut squash in the microwave. 
4. In a blender, combine eggs, butternut squash, milk, and salt until smooth.
5. Put half of the cooked macaroni in the bottom of the 9x13 pan.
6. Cover with 1 ½ cups of cheese.
7. Put the other half of macaroni on top of the cheese.
8. Cover with the rest of the cheese.
9. Top with the milk mix.
10. Bake in the oven for 30 minutes or until bubbly.

Slow Cooker Chicken Gyros and Tzatziki

This recipe comes from christinascaboodle.blogspot.com. It turned out super yummy, just don't overcook your chicken in the slow cooker or it will get dry! Don't skip the Tzatziki either! Trust me! Serve with lettuce, tomato, red onion, and Feta cheese. The 21 Day Fix containers used are: 1 yellow (maybe 2 with this giant pita!), 1 green, 1 red, and 1 blue.

Ingredients for Chicken:

• 1 lb boneless, skinless chicken breast
• 4 cloves garlic, minced
• ¼ cup lemon juice (preferably freshly squeezed)
• 1 T olive oil
• 1 tea salt
• 2 T red wine vinegar
• 1 tea dried oregano

Ingredients for Tzatziki

• ¾ cup plain Greek yogurt
• 1 cup English or Persian cucumber, peeled (if desired) and diced
• 1 clove garlic, minced
• 1 tea dried dill
• Salt, to taste

Directions for Chicken:

1. In a Ziploc bag, combine garlic, lemon juice, olive oil, salt, vinegar, and oregano.
2. Add chicken to bag and let marinate for at least a half hour.
3. Spray inside of crockpot with non-stick spray (or use a liner).
4. Dump chicken and marinade in slow cooker and let it cook on high 2-3 hours or on low for 3-4 hours.

Directions for Tzatziki

1. Combine tzatziki ingredients in a bowl and mix well.
2. Chill for about one hour before using. 

Flat Out Pizzas

When the weekend comes, I really like to have something that feels more like "weekend food" and something that I know my kids will like. These pizzas fit the bill perfectly! You can make these with whatever toppings you like. You could also use whole wheat pitas or whole wheat English muffins.

One package of Flat Outs serves 6 and the 21 Day Fix container count will depend on what you put on your pizza, but it would probably be 1 yellow, 1 green, 1 blue, and 1 red.

Ingredients:

• 1 package Flatouts
• 1 jar marinara (low or no sugar)
• 2 cups mozzarella cheese, shredded
• Your favorite toppings (ham, chicken, green peppers, pineapple, tomatoes, etc)

Directions:

1. Heat oven to 350 degrees.
2. Put Flat Outs on a cookie sheet (or 3).
3. Bake Flat Outs for 2 minutes, flip, and then bake for 2 more minutes.
4. Put desired toppings on the Flat Outs.
5. Bake for an additional 4-7 minutes until done.

21 Day Fix Lasagna Roll Ups

This recipe comes from erinrosefitness.com. I have modified it slightly. It makes a very filling dinner and is great for leftovers! A serving is 2 rolls ups.

Ingredients: 

• 8 sheets of whole grain lasagna
• 15 oz tub of Ricotta cheese
• 1 1/3 cup mozzarella and/or Parmesan cheese
• 1 egg
• 1 tea salt
• 4 cups frozen, chopped spinach and/or kale (in a bag, not a box)
• 1 regular jar (24-32 oz) of low or no sugar marinara sauce

Directions:

1. Preheat oven to 400 degrees.
2. Boil lasagna noodles according to package directions. Drain and lay on wax paper.
3. In a medium bowl, blend Ricotta, egg, salt, and mozzarella until well mixed.
4. Mix in spinach and/or kale.
5. Spread 1/4 cup of marinara on the bottom of a 9x13 pan.
6. Spread spinach mixture evenly over 8 lasagna sheets.
7. Roll up lasagna sheets and put into 9x13 pan.
8. Dump the rest of the marinara sauce over the rolls.
9. Cover with aluminum foil and bake for 30 minutes or until heated through.