Crock Pot Steak Fajita

This is such a quick and easy recipe to throw in the crockpot in the morning and come home to a meal already to go!  We like to make burrito bowls out of the fajitas to mimic more of Chipotle.  Enjoy!

Ingredients:

1 beef flank steak ( about 1 1/2 pounds)
1 can (about 14 ounces) diced tomatoes with peppers
1 cup chopped/sliced onion (I did mine sliced - easier to cut up)
1 medium green bell pepper cut into slices (can be any color pepper & even can add more than 1)
2 cloves garlic, minced or 1/4 teaspoon garlic powder
1 package fajita seasoning mix

Toppings for burrito bowl:
rice
beans (kidney or black)
cilantro
sour cream
cheese
salsa

Directions: 
1.  Cut flank steak into 6 portions & place into crock pot.

2. Combine tomatoes, onion, bell pepper, garlic, fajita seasoning mix in medium bowl.  Mix well.
3.  Pour tomato mixture over beef.
4.  Cover & cook on LOW for 8-10 hours or HIGH 4 to 5 hours or until beef is tender.
5.  Shred beef with 2 forks in crock pot.  (I like to shred the beef and leave it in the crock pot for 20 minutes while I am getting the toppings ready to soak in the juice.)
6.  Serve over toppings of your choice!

Choose HAPPINESS

I get asked a lot - “You are always so happy & positive. How do you do it?”

Usually, I respond with wine helps 🍷🍷🍷.  

But joking aside, I:

✅workout every morning

🍓Make healthy food choices 80% of the time

📚Read personal development books

💁💁Surround myself with positive people

All of that helps to me to develop a mindset to look for the positives, learn from life’s lessons and apply it.

Life is too short to not spread ❤️ & happiness 😁😁😁.

Be HAPPY today & make today GREAT

Italian Tortellini Soup

This recipe is great to come home too!  Love how it can just cook in the crockpot all day long.  The hubby even mentioned it a few times after dinner how delicious it was.  Winner in this house!

Ingredients:

5 garlic cloves, minced
1 onion chopped
1/4 cup fresh basil finely chopped
64 ounces low sodium chicken broth
16 oz turkey sausage, casings removed
28 oz crushed tomatoes
2 cups spinach leaves
14 oz diced tomatoes
2 Tbsp of tomato sauce
1/4 cup shredded parmesan cheese
1 package refrigerated whole wheat cheese tortellini

Directions:

1. In a large skillet with a little Evoo add sausage and brown for 8-10 minutes, break into small pieces.

2. Saute, onions and garlic in the same skillet until tender. Season with a little italian seasoning, salt and pepper.

3. Add all the ingredients except the tortellini to crock pot Cook on low for 3-4 hours, or all day.

4. Right before dinner time, cook the tortellini according to package instructions. Then add to the soup.

5. Use a GREEN container (or 1 cup) to portion your soup. Then add the parmesan cheese to each bowl

21 Day Fix Containers (per 1 cup serving) 1 Green 1 Yellow 1/2 Red 1 Blue

Nigel's Fish Tacos with Mango Radish Salsa

These tacos have so much flavor going on that they balance each other out and are a good combo.  Watch out - the chili mayo can be spicy!  But the mango radish salsa is a good one to tame it down.

Fish

Ingredients:

2 lbs Fish
2 C flour
3 eggs lightly beaten
2 cups panic bread crumbs
Kosher salt
Vegetable oil

Directions to make fish:

1.  Cut the fish pieces into 1 inch strips.
2. Set up a breading station of flour, eggs (with water), and seasoned Pankos
3.  Dredge the fish in above. Set aside.
4. Once all the fish is dredged & breaded, fry it.  Drain on paper towels.  Keep warm.

Pink Chili Mayonnaise

Ingredients:

1 C sour cream
1 C mayo
3 Chipotles in adobe & 2 TBLS adobe
1/2 lemon, juiced
kosher salt


Directions:

1.  Put chipotles in blender & puree until smooth.
2.  Add sour cream, mayo, adobe sauce, & lemon juice.
3.  Process until the mixture is consistent and creamy.
4.  Season with salt & pepper.  Refrigerate

Mango -Radish Salsa

Ingredients:

2 limes
2 mangos
4-5 red radishes diced
1 red onion
1 TBLS chili powder
1/2 bunch cilantro
1/4 C olive oil

Directions: 

1.  Remove & peel the pith from the limes by cutting between the membranes to remove supremos.
2.  Put these supremos into a bowl & squeeze over the juice from the membranes.
3.  Add remaining ingredients and mix.
4.  Season with salt & pepper.  Refrigerate until ready to serve.

To serve tacos:

1.  Place fish in a pile on a plate, pink chili mayonnaise in a bowl, mango radish salsa in another.  Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives & lime wedges to squeeze extra lime juice over top.
2.  Toast flour or corn tortillas lightly and assemble fish taco.

Vegetable Beef Stew

This dinner was a winner in our house!  Everyone ate it up.  And it was great to just throw everything into the crockpot to have a nice hot meal to enjoy!

Ingredients:

1 1/2 pound beef stew meat
2 TBSP cooking oil
2 medium potatoes - peeled and cubed
2 medium carrots - cut up
1 medium onion - cut into thin wedges
1/2 cup sliced celery
1 9oz package frozen cut beans
3 TBSP quick cooking tapioca
1 TBSP instant beef bouillon granules
2 tsp Worcestershire sauce
3/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
1 16oz can tomatoes- cut up
1 1/2 cups water

Directions:

1.  In large skillet brown meat in hot oil. Drain well.
2.  In crockpot, combine: potatoes, carrots, onion, celery, frozen beans.  Mix together.
3.  Add seasonings to crockpot - tapioca, worcestershire sauce, thyme, salt, pepper.
4.  Stir in browned meat, undrained tomatoes, and water.
5.  Cover and cook on low for 10-12 hours or high 5-6 hours.

Come home to dinner already made!!

To prepare the night before:

*Brown meat, let cool, and place in container.  Cut up celery, onions, & carrots together in separate container.  In the crockpot, put the tapioca, bouillon granules, worcestershire sauce, thyme, salt & pepper, undrained tomatoes, & water.  Place all 3 items in refrigerator overnight.  Next morning, cut up potatoes and add to crockpot along with frozen cut beans, vegetables, & meat.

Taco Stuffed Summer Squash Boats

I needed to do something with this gigantic summer squash my neighbor gave me.  When I came across this recipe said its a great meal that is packed with vegetables but a good one for veggie haters, I just had to make it!  And I was surprised at how well the squash cooked and had a mild taste.  Great alternative to the traditional tacos.

Ingredients:

4 medium summer squash, cut in half lengthwise
1/2 cup salsa
1 pound lean ground turkey
1 tablespoon taco seasoning
1/2 small onion, chopped fine
1/4 cup bell pepper, chopped fine
4 oz can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese
1/4 cup chopped scallions or cilantro, for topping

Instructions: 

1.  Preheat oven to 400 degrees & bring a large pot of water to a boil.
2.  Using a spoon, scrape out the seeds of the squash, reserving 3/4 cup and storing the rest for later use.
3.  Place the squash in the boiling water for 1 minute, than place on a paper towel to drain.
4.  Spoon 1/4 cup salsa into the bottom of a large baking dish and arrange squash face up.  Set aside.
5.  Brown turkey in a large skillet until no longer pink.  Add seasoning, onion, pepper, 3/4 cup reserved chopped squash, tomato sauce, & water.  Stir to combine.  Cover and simmer 20 minutes.
6.  Fill each squash boat with the turkey mixture, then top with cheese. Cover with foil & bake 35 minutes until squash is soft and cheese is melted.

7.  Garnish and serve with salsa.

Chicken with Mango Avocado Salsa

Wow- did the sweet & spicy flavors combine well together. The sweetness of the mango tamed the strong sriracha marinade to give it some flavor. Make sure you put oil on your grill so chicken does not stick!

Ingredients
12 ounces fresh chicken breast (about 3 small breasts)

Marinade
3 tbsp sriracha
juice of 1 lime
1 tbsp honey
pinch of garlic powder

Add together in small bowl.  Whisk to combine & set aside.

Salsa
2 cups mango , diced
1 cup avocado, diced
2 tbsp fresh cilantro, minced
juice of 1 lime
1 tbsp red onion, finely diced (optional)
salt & pepper to taste

*missing cilantro in picture

Add all ingredients together in a medium sized bowl.  Stir well and place in refrigerator until ready to serve.

Instructions:

1. Prepare grill to medium- high heat
2. In small bowl, add sriracha, lime juice, honey, & garlic powder.  Whisk to combine & set aside.
3.  Pat chicken breast dry with a paper towel and place on oiled grill grates over high heat for 3-4 minutes each side.  Before turning, baste with sriracha glaze.
4. When the chicken reaches 160F, remove from grill and allow to rest for about 5 minutes.
5. When ready to serve, top with salsa and drizzle any remaining glaze over the top.

Container Equivalence: 1 red, 1/2 purple, 1 blue

Bacon Cheeseburger Skillet

This meal was AH- MAZING! Tasted like a burger and reminded me of a Hamburger Helper meal.  The best part- all made in one pot!  

Ingredients

1. 1 lb lean ground beef
2. 4 slices turkey bacon, coarsely chopped
3. 2 tsp Dijon mustard
4. 2 tsp Worcestershire sauce
5. 1 tsp garlic powder
6. 1/2-3/4 cup red onion, finely diced
7. 1 (14.5 oz) can diced tomatoes, drained
8. 3/4-1 cup cheddar cheese, shredded
9. Sea salt & pepper, to taste

Directions

1.  In a 12″ skillet, cook turkey bacon until done to your liking. Remove and dice the bacon into small pieces.
2.  Brown beef, breaking it up as it browns.
3.  When beef is brown, add all of the ingredients and mix well.

4. Cover and let simmer on low for 10-15 minutes, stirring occasionally
5. Sprinkle cheese over meat, recover until melted.

6. Serve over fresh lettuce, in a whole grain pita pocket, or over whole wheat pasta.  YUM!

21 Day Fix container counts:

1. 1 1/4 Red, 1/2 Green (plus any green you serve it with!), 1 Blue

Lasagna Roll Ups

These tasted AMAZING! Just like lasagna with half the prep work and healthier. Plus, love when dishes from prepping it are washed before meal is all done. A quick and easy meal to prep for whole family to enjoy.

Ingredients:

9 Cooked Lasagna Noodles
1.5 Cups Fresh Baby Spinach
2 Cups Ricotta Cheese
1/2 cup Parmesan Cheese
1 egg
1/2 Teaspoon minced garlic
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 pound Ground Turkey Cooked
Jar of Spaghetti Sauce
1 Cup Mozzarella Shredded

Directions:

1. Preheat oven to 350F. Cook Lasagna Noodles according to package instructions. Put ground turkey on skillet and add salt and pepper to taste. Crumble and cook until all pink has cooked out. Set aside.
2. Mix Ricotta Cheese, spinach, parmesan cheese, egg, garlic, Italian seasoning, pepper, salt in bowl. Add in ground turkey. Set aside.

3. In a baking dish, place 1 cup of pasta sauce around the bottom of the dish. Spread evenly.
4. Lay a piece of wax paper on your counter, place lasagna noodles on paper and dab with paper towel to make sure all moisture is gone.
5. Spread cheese mixture evenly over each piece of lasagna. Begin rolling one strip of lasagna at one end and roll all the way up. Place in baking dish seam side down. Continue process with all lasagna pieces.

6. Top lasagna rolls with sauce and mozzarella cheese. Place aluminum foil over dish tightly and place in preheated oven. Bake for 40 minutes. Serve immediately.

If you're on the 21 day fix 2 of these rolls equals out 1 Red, 1 Purple, 1 Yellow, 1 Blue, 1 Green

Chicken Salad

INGREDIENTS:

1. 1 cooked rotisserie chicken, skin removed
2. Plain greek 1% yogurt (or plain 2% yogurt), to taste
3. Poultry seasoning, to taste
4. Black pepper, to taste
5. 3 celery stalks, diced into small cubes
6. 1 cup of red grapes, halved
7. Lemon juice (optional)

INSTRUCTIONS:

1. Pull all of the cooked chicken off of the bones and place into a large mixing bowl.
2. Add in plain greek yogurt until you get a consistency you like. Add enough poultry seasoning and black pepper for your personal taste.
3. Mix in the diced celery and grapes. Add a squirt of lemon juice (optional) for a little flavor boost.

NOTES

1. 21 Day Fix Container Equivalents for a 1 cup serving of chicken salad: 0.5 green, 1.5 red, 0.5 purple

Jambalaya- 21 Day Fix Approved

Ingredients:

3 Tbsp. olive oil
2 ribs celery, chopped
1 white onion, diced
1 small red bell pepper, cored and diced
1 small yellow bell pepper, cored and diced
1 small green bell pepper, cored and diced
4 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 lb. turkey sausage, thinly sliced into rounds
3 cups chicken stock
1 (14 oz.) can crushed tomatoes
1 1/2 cups uncooked white or brown rice
2 Tbsp. Cajun or Creole seasoning (more/less to taste)
1 bay leaf
1 tsp. thyme, crushed
1/4 tsp. cayenne pepper
1 lb. raw shrimp, peeled and deveined
salt and pepper

Directions:

1. Heat 2 tablespoons. olive oil in a large saute pan over medium-high heat. 

2. Add celery, onion, bell peppers, and garlic. Saute for about 5 minutes, stirring occasionally, until the vegetables are soft and mostly cooked. 

3.Add the remaining tablespoon of olive oil, chicken and sausage, and stir to combine. Continue sauteing for an additional 5 minutes, or until the chicken is no longer pink and mostly cooked.

6. Add the chicken stock, tomatoes, rice, Cajun spice, bay leaf, thyme, and cayenne, and stir to combine. 

7. Reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is cooked, stirring occasionally. (Don't forget to stir, or the rice may burn on the bottom of the pan.)

8. Once the rice is tender, add in the shrimp and stir to combine. Let the mixture continue to simmer, stirring occasionally, until the shrimp are cooked and pink. 

9. Remove bay leaf and season the jambalaya with salt and pepper and hot sauce and additional Cajun/Creole. Dish in a bowl and enjoy!

For 21 Day Fix containers, serve up as 1 purple.  

21 Day Fix Containers: 1 Red, 1 Yellow and 1 Green.

Are you kidding me?! Size 4???

Size 4?!?!? I CANNOT believe it.  Never in my WILDEST dreams did I ever believe I would fit into a size 4 pants.

2 years ago, I was in this exact dressing room CRINGING while trying on jeans.  Olivia was just born a few weeks ago and I needed some post-pregnancy clothes.  And as I pulled on size 12 pants that were too tight, I would tear up, get frustrated & mad with myself, and throw them aside and walk out with nothing. This went on every time I went to try on pants throughout that summer.  

Fast Forward 2 years and now I am in the best shape in YEARS!  I cannot believe my transformation my body feels or how healthy I am.

How did I do it? It took daily steps and actions to get here:

*Completing a 30 minute workout 

*Drinking Shakeology

*Eating proper portion sizes

Yes - I am busy as a wife, mother, teacher, friend but I had to carve out 30 minutes for ME so that the next time I went into the dressing room to try on jeans, I wouldn’t cringe & cry.  I would walk away proud and happy of my progress!

If I can do it- YOU CAN DO IT!  Let me be there to help support and guide you.  I want you to feel the way I felt while trying on those size 4 jeans!!

Believe

You are worth it.  You are amazing.  You can achieve anything.  Believe in yourself.

Tell yourself these affirmations because you ARE capable of what you BELIEVE.  

3 Day Refresh Results

Results are in and the magic # is 2 - 2 lbs lost and 2 inches down!

I am happy with my results and proud that I stuck to the program.  There were times I wanted to cave and give into those treats, but knew flavor would only last a minute & the regret would last longer. It was tough (I was hangry at times), but worth the results.

Now, I feel like my body is back to being healthy and helped me kick some bad habits.  Definitely need to do this every couple months to restart my body.

Tips for next time’s 3 Day Refresh:

*Liked doing it during the work week - wasn’t tempted to cave into temptation

*Don’t do the Refresh when home project going on - the stress of the bathroom trying to get done alone was tricky to not stress eat

*Have the hubby prepare meals- I had to prepare all the meals and it was hard making others food that I couldn’t eat.  

*Do more research for meal ideas - I kind of prepped the same thing and it got boring.

I would highly recommend this program to anyone looking to:

*lose those ‘pesky pounds’ that won’t go away

*kickstart healthy eating habits

*have a vacation coming up

*need to fit into the dress for a wedding or reunion

*want to get back on track with eating.

If you want more deets on the 3 Day Refresh, just send me a message! Summer is just around the corner and this is a great way to kick start your fitness journey to get you swimsuit ready!

Mini Egg Sandwiches

These are a great quick option for breakfast!!

Ingredients:

eggs
turkey bacon
shredded cheese
Optional: tomatoes, peppers, spinach

Directions:  

1.  Spray muffin tin.
2.  Wrap each cup with a slice of turkey bacon.
3.  Crack an egg inside each.
4.  Sprinkle sea salt and pepper (bacon can be salty, salt is optional) 
5.  Add a pinch of cheese. 

6. Bake at 425 for 25 min.

7. Enjoy!

*For crisper bacon, I put the pieces in the microwave for 50 seconds. Then placed them in the tins. This made the BACON CRISPY!! 

21 Day Fix Containers: 1/2 red, 1/4 blue, 1/4 green (depending on veggies you added)

Turkey Lettuce Wraps

This meal is quick, easy, & gives you a good crunch! Tasted just like the lettuce wraps from a local restaurant. 

Ingredients:

1 tsp. olive oil
1 lb. raw 93% lean ground turkey breast
½ medium red onion, chopped
½ medium red or green bell pepper, chopped
1 clove garlic, finely chopped
1 green onion, chopped
⅔ cup chopped water chestnuts
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. seasoned rice vinegar
2 Tbsp. chopped fresh cilantro
1 large head of lettuce (I used romaine), separated into leaves

Preparation:

1. Heat oil in medium saucepan over medium-high heat.
2. Add turkey, onion, and bell pepper; cook, stirring frequently, for 4 to 6 minutes, or until turkey is cooked through and onion is translucent.

3. Add garlic, green onion, water chestnuts, soy sauce, and vinegar; cook, stirring occasionally, for 2 to 3 minutes, or until most of the liquid has evaporated.
4. Add cilantro; mix well. Remove from heat.
5. Evenly spoon mixture onto lettuce leaves; wrap the leaves around mixture, and eat!

21 Day Fix Containers: 1 Green, 1/2 Red