Here’s a great twist on chili! Love the flavor from the cumin in this and it’s perfect to freeze. It was a big family hit!
- 1 cup Greek yogurt
- 3 Tbsp olive oil
- 2 medium yellow onions, chopped
- 8oz green chilies
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 15oz cans great northern beans, drained & rinsed
- 2 cans corn, drained
- 1 Tbsp lime juice
- 1 Tbsp cumin
- 1 tsp oregano
- 1 tsp each salt & pepper
- 3 large chicken breasts
Place all ingredients except yogurt and toppings into the crockpot. Cook on low 6-7 hours.
Remove chicken and shred. Return to the crock pot.
In a blender, purée 1 cup chili with the cup of Greek yogurt. Add purée to Chili and mix well.
Cook 15 minutes then serve!
I LOVE finding savory, filling, yummy, but HEALTHY recipes! This one was a big hit. It could easily be done with mini peppers but I love using regular sized bell peppers and just cutting them up so they’re like little boats. Easier to fill too! Make sure to watch your cook time if you like your peppers more on the crunchy side, like us!
- 2 bell peppers, cut in fourths and seeded
- 6 slices bacon, cooked & crumbled
- 3/4 cup ricotta cheese
- 1/3 cup fresh grated parmesan
- 1/2 cup chopped spinach
- Salt & pepper to taste
Preheat oven to 350. Spray baking sheet with cooking spray, set aside.
Mix all ingredients in a medium bowl. Spoon mixture into prepared peppers. Place peppers on baking sheet and bake 10-15 minutes. Peppers are ready when they are barely soft and filling is nice and hot!
Cool for a few minutes and enjoy!
If you’re looking for a filing and tasty salad that is full of savory flavors…look no further! This is easily a meal in itself and one you’ll want to make again!
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- 2 Tbsp water
- 2 tsp Italian seasoning
- 2 tsp minced garlic
- 1 teaspoon honey
- ¼-1/2 teaspoon salt
Chicken: either 2 chicken breasts, cooked or use the meat from a rotisserie chicken (we love doing this on busy nights when there’s not a lot of time for cooking!).
- 6 slices bacon, cooked & crumbled
- 8 cups mixed salad lettuce leaves
- 2 tomatoes, chopped
- 1 red onion, thinly sliced
- 1 avocado, sliced
- 1/2 cup mushrooms, chopped
- ¼ cup crumbled feta cheese
- salt and pepper, to taste
Whisk balsamic dressing ingredients together until well combined. Set aside.
Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, and salt and pepper to taste. Drizzle with dressing, and enjoy!
It was a perfect day for soup today! Lazy Sunday (although I did my taxes & that made my brain hurt), chilly out with snow mixed in the rain a bit…
We LOVE the 21 Day Fix program and this is a recipe I found & modified that is 21 Day Fix approved! The 21 Day Fix is all about clean eating, balanced macros and portion control…all things I teach health coaching clients and guidelines we live by.
So here you go…I hope you try it, it really is delicious!
INGREDIENTS (serves 8)
- 5 garlic cloves , minced
- 1 small onion, chopped
- 1/4 cup fresh basil finely chopped
- 2 quarts organic chicken broth
- 2lbs grass fed ground beef (or turkey)
- 14 oz diced tomatoes
- 14 oz tomato sauce
- 2 cups spinach leaves
- 1 package refrigerated cheese tortellini
- 1/4 cup shredded parmesan cheese (for the topping)
Brown the meat in a large skillet. Add onions and garlic in the same skillet and cook until tender. Season with a little italian seasoning, salt and pepper
Add all the ingredients except the tortellini & Parmesan cheese to crock pot Cook on low for 3-4 hours, or all day.
Right before you’re ready to eat, cook the tortellini according to package instructions. Then add to the soup.
Dish soup out and add a sprinkle of Parmesan cheese to the top. Serve hot 🔥1 cup = 1 serving
21 Day Fix containers: 1 Green 1 Yellow 1/2 Red 1 Blue
If you would like to learn more about the 21 Day Fix please send me an email: email@example.com
We were looking for a tasty, healthy recipe and I stumbled upon a 21 day fix friendly taco bake recipe and am happy to report…it’s delish!
Here’s my modified version:
Preheat oven to 350F
- 1 c. Quinoa, cook according to package
- 1 lb. lean ground turkey, or beef (we used grass fed beef)
- 1 cup chopped bell pepper, finely chopped
- 1/4 cup onion, finally chopped
- taco seasoning (1 packet)
- 16 oz crushed tomatoes
- 1 & 1/3 cups shredded cheese
Cook the quinoa & set aside. Brown the meat, adding seasoning per seasoning directions. Add the chopped veggies & tomato sauce to the mixture. Bring to low boil then simmer for a few minutes. Add cooked quinoa & 1 cup of the cheese mix and spread in a 9×13 pan. Top with remaining 1/3 cup of cheese, cover with foil and cook for 20 min. Remove foil and cook another 10 min.
Let cool in pan for several min. before serving.
21 Day Fix containers (1/4 pan = 1 serving)
- 1 yellow
- 1 red
- 1/2 green
- 1 blue
We loved this! Next time we’ll double or triple the recipe and freeze some! Perfect with a salad on the side!