1lb chicken breast – cooked and shredded (I bake mine in the oven with some olive oil for about 20 minutes at 350 degrees, then I shred the chicken.)
1/2 cup onions, chopped
15 oz can pinto beans, drained
10 oz can Rotel®, drained
1 cup reduced-fat sour cream
½ cup yellow corn, drained
¼ cup fat free cottage cheese
¼ tsp garlic powder
½ tsp minced garlic
2 tsp chili powder
½ tsp ground cumin
7 Corn tortillas (I use Wheat tortillas)
10 oz can spicy green chili enchilada sauce
½ cup reduced-fat, shredded cheddar cheese or I prefer Low Mozzarella
First step is to preheat your oven to 350 degrees and line a 9 inch square baking pan with foil. You can also use nonstick cooking spray if you prefer – I like to use foil to make clean up easier! In a large pan, add a little bit of olive oil and then add your chicken, garlic, chili powder, cumin and onions and cook them on medium heat. You’ll want to make sure the onions become translucent and very tender. Next, stir in the beans, corn and Rotel and mix it all in well then remove that from the heat and set it aside.
In a small bowl, mix up your sour cream, cottage cheese, and garlic powder to layer with your meat mixture.
Now you need to mix. You’ll somewhat layer this like you do lasagna. First, place two of the tortillas so they’re overlapping on the bottom of the pan. Then add half of the meat mixture and half of the creamy mixture. Then cover with two tortillas and add half the can of enchilada sauce. Repeat these steps with the rest of the ingredients for the next layer.
Cover the pan with foil and cook for 30 minutes so it’s heated throughout. Remove the pan from the oven, add the cheese on top and cook uncovered for another 10 minutes so the cheese is melted over the top! Remove from the oven and you’ve got yourself a delicious dinner! Cut into 6 pieces and enjoy your 290 ish calorie dinner!
21 Day Fixed Approved Broccoli Stuffed Chicken Breasts
1 Chicken Breast (this counted as 2 red containers for me)
Cheddar Cheese (1 blue)
Frozen Broccoli (1 green)
21 day fix recipe 4
First preheat your over to 350 F. I then defrosted the broccoli and chopped them up in to little pieces and put them aside. I took a chicken breast and butterflied it. Next I put all the seasonings I wanted on. Then I added a layer of cheese (if you are doing 21 Day Fix, save some of the cheese for the top of the breasts,1 blue container) and then a layer of broccoli (I did not use all of the broccoli that fit in the green container, to keep it able to roll). Make sure you don’t put too much in or you wont be able to roll it up! I started on one side and rolled the chicken breast in, I tucked any sides that were kind of hanging out. Once its rolled up, I turn it upside down so the part where the chicken ended wouldn’t open up. I then put more seasoning on the top. If you are using an oven, which I did, I would also rub olive oil all over this at this point too. Depending on your Oven and Chicken Breast size I would cook between 25-35 minutes and then sprinkle your left over cheese over the top and cook another 5 minutes.
…….21 day fix approved recipe……
I then added some mixed green with red wine vinegar and stuffed my face, talk about Delicious!
Spicy Black Bean and Chicken Chili
recipe slightly adapted from Dream Dinners…
3 (15-ounce) cans black beans, drained (great for you)
1 (11-ounce) can golden sweet corn, drained
3 roasted boneless, skinless chicken breasts, diced
2 teaspoons minced garlic
1 large yellow onion, diced
1/4 cup jalapenos, drained and chopped (optional)
1 (28-ounce) can diced tomatoes with juice
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
Mexican blend shredded cheese (optional)
sour cream (optional)
In a large crockpot, combine all ingredients and set crockpot to low. Simmer for 5 to 6 hours.
If using the stovetop, combine all ingredients in a large stockpot. Simmer the chili on low for 2 to 3 hours, stirring often, until thickened.
Serve topped with Mexican blend cheese and sour cream, if desired.
To make a layered Chili Dip: Combine 4 ounces of softened cream cheese and 4 ounces of sour cream in a small bowl. Spread in the bottom of an 8″ x 8″ baking dish and top with leftover chili. Top with shredded cheese. Cover with foil and store in refrigerator or freezer. When ready to eat, bring to room temperature and bake at 350 degrees for 20 minutes, or until cheese is melted and chili is heated through. Serve with tortilla chips
1 1/2lbs Butternut Squash (peeled, seeded, and cubed)
4 Bell Peppers (chunked)
4 sm or 2 lge purple onions (cut into thick wedges)
1/2 lbs parsnips (peeled and cut)
1/2 lbs carrots (cut thin)
2 Tbsp Olive Oil
Salt and Pepper to Taste (I like to add Garlic)
****mix all ingredients, after cut and peeled, with oil, sale and pepper. Then place Vegetables into an aluminum foil wrap. Once that is done, just throw the wrap onto the grill. (Make sure the wrap is a couple pieces thick)
****Heat Oven to 450
****Mix Blend with the oil in a large bowl adding salt and pepper
****Put Mix on Baking sheet leaving plenty of room for stirring occasionally.
1/2 Cup Brown or Long Grain Rice
1 Chicken Breast or lean beef
2 tbsp Taco Seasoning (or 1 Package Taco Seasoning Mix, making sure you know the ingredients)
1 Can of Black Beans, Drained and Rinsed
1 Handful Green Leaf Lettuce or Spinach, Shredded (I use spinach)
Guacamole, either homemade or healthy store bought
Shredded Cheddar, Mozzarella, or Parm
Greek Yogurt (optional sour cream replacement)
Cook rice according to directions on the box or package. Add 1 tsp taco seasoning for extra spice. (optional)
Meanwhile, rub your chicken breast with remaining taco seasoning. Grill outside, on your countertop grill, or simply sauté on the stove top. When finished, cube the chicken.
Assemble your bowl starting with rice first. Add black beans, cubed chicken, shredded lettuce or spinach, corn salsa, guacamole, and sprinkle the top with shredded cheddar. Need a sour cream fix? Try a dollop of greek yogurt instead.
( 4 Servings) Total Time: 1 hr. 10 min. Prep Time: 10 min. Cooking Time: none
1½ scoops Chocolate Shakeology
1 ripe medium avocado
1 medium banana, cut into chunks
1 cup unsweetened almond milk
1 tsp. fresh lemon juice Place Shakeology, avocado, banana, almond milk, and lemon juice in blender; cover. Blend until smooth. (If too thick add additional almond milk.) Pour into four dessert cups; refrigerate for at least 1 hour, or until set.
Stuffed Cabage Rolls
Amazing Stuffed Cabbage Rolls. Tender leaves of cabbage stuffed and rolled with beef, garlic, onion and rice, simmered in a rich tomato sauce.
1 large head green cabbage, about 2 to 2¼ pounds
2 pounds ground beef
2 eggs (not necessary, you can leave them out)
1 medium onion, grated or minced
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
½ cup raw long-grain white rice
2 tablespoons butter or vegetable oil
1 clove garlic, finely chopped
1 medium onion, chopped (medium dice)
2 15-ounce cans tomato sauce or one 32-ounce can whole tomatoes, pulsed in a food processor with juice until pureed.
juice of one lemon
1/3 to 3/4 cup light brown sugar (depending on amount of sweetness you prefer, unless you prefer it completely savory. In that case, add only 1 tablespoon brown sugar and the juice from half a lemon)
Salt and pepper to taste
½ cup golden raisins (optional)
Chopped parsley, for garnish
10 servings | Cals: 240 | Pro: 15 g | Carbohydrates: 25 g | Fat: 8.5 g | Saturated fat: 3.5 g | Cholesterol: 18 mg | Fiber: 5 g | Sugar: 4 g | Sodium: 460 mg |
10 whole wheat lasagna noodles, cooked to ala dente (about 8 minutes), well drained
1 (24 ounce) jar marinara sauce (no sugar added, I like Ragu Lite or Amy’s Pasta Sauce)
1 tablespoon olive oil
2 cloves garlic, minced
6 cups baby spinach, loosely packed and chopped well
1 cup low-fat ricotta cheese
1 1/2 cups part-skim, shredded mozzarella
1/2 cup low-fat cottage cheese (small curd if possible)
1 egg white
1 teaspoon dried oregano
Kosher or sea salt to taste
1/2 teaspoon black pepper
1/4 cup grated parmesain cheese
Preheat oven to 425 degrees. Add 1 1/4 cups marinara to a 13″ x 9″ x 2″ casserole dish.
In a large skillet, add oil and heat to medium-low heat. Saute garlic until fragrant, about 1 minute. Add chopped spinach and saute until wilted, about 3 minutes.
In a large mixing bowl, combine garlic, spinach, ricotta, 1 cup mozzarella, cottage cheese, egg white, oregano, salt and pepper.
On a work surface, lined with parchment paper, arrange lasagna noodles flat, add 1/4 cup cheese and spinach mixture to each noodle, spread evenly to cover noodles. Start rolling the noodle at the end closest to you. Place lasagna rolls seam side down, not quite touching, in the prepared casserole dish. Evenly spread 1 cup marinara over rolls, sprinkle with remaining mozzarella and parmesain.
Cover with aluminum foil and bake 20 minutes, or until cheese is hot and bubbly. If desired, serve rolls with additional heated marinara.
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
3/4 cup(3 ounces) feta cheese, crumbled
Cook pasta according to package directions, omitting salt and fat.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes on each side. Add onion and next 5 ingredients (through tomatoes) to pan; stir well. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove from heat; sprinkle with cheese. Serve with pasta.