Showing posts with label Fixate Recipe. Show all posts
Showing posts with label Fixate Recipe. Show all posts

Thursday, January 14, 2016

21 Day Fix Fixate Stuffed Peppers


As a busy family easy to prep on a weeknight is super important in our house and this tasty 21 Day Fix  Approved Stuffed Pepper recipe delivers! (especially so if you brown the turkey and veggies the night before as I did), delicious and totally easy to reheat the next day at work! 
Ingredients: 
4 bell peppers ( Get big ones!) 1 lbs package 93% lean ground turkey breast or ground chicken 1 14.5 oz. cans of diced tomatoes - no salt added2 garlic cloves, minced
1 can black beans, drained and rinsed
1 cup frozen corn kernels
1 jalapeno pepper, de-seeded and chopped
5 Tbsp chopped cilantro
1 cup shredded mozzarella cheese
1 tsp each of each, cumin, garlic powder, 
1/4- 1/2 tsp cayenne pepper (to add heat if desired)
salt & pepper to taste
2 tsp olive oil
1 large onion, diced
2 cups cooked brown rice or quinoa
1 Tbsp lime juice
1 cup tomato sauce (look for lower sugar/salt option if possible) 



Directions:

1. Preheat oven to 375. 
2.Cook quinoa according to package instructions (if using brown rice I use the Trader Joe's packets of frozen brown rice and LOVE it! Super convenient and especially so if the family isn't converted to brown rice as is true of mine!)
3. Dice the onion and garlic. Cut the peppers in half, remove seeds, set aside for later use.  
4. Heat olive oil in a pan and saute onion and garlic until tender. Add ground turkey and seasonings, cook until no longer pink.
5. Add in the tomato sauce, tomatoes, jalapeno pepper, quinoa, beans, corn, cilantro and lime juice. Reduce heat to medium-low; cook; stirring occasionally until heated through (about 3-5 minutes)

6. Fill each pepper half with 1/2 cup of the mixture. Once filled place into baking dish. Lightly cover with foil and bake for 35 minutes, or until tender; remove foil and top each pepper with 1/4 cup mozzarella cheese. Bale for 3 minutes or until cheese is melted.

7. Serve sprinkled with cilantro and hot sauce if desired.

Each pepper 1/2 is one serving. 
Colored container equivalents per serving are : 1 Green/1 Yellow/1 Red/ 1/2 Blue





Thursday, January 7, 2016

21 Day Fix Turkey Chili

My family LOVES Chili...pretty much all types of the hearty stuff! Something about it warms you from the inside out. It is comfort food and it taste great!  I could even eat it in the summer months when it's not so cool outside!  So when Autumn Calabrese released her brand new Fixate cookbook and I saw that there was a chili recipe in it we had to try it out! I love the chance to try out any new chili recipe and this one was no different! AND... it is a GREAT one and plus it's 21 Day Fix Approved!!!  SooOo It is Even better! 

My family loved this so much that we had NO leftovers...I was kinda thinking I would have some for lunch the next day but well my family scarfed it all up and cleaned out the pot! Lesson learned, Next time I'll be making a double batch!! 


Ingredients:
1 tsp olive oil
1 1/2 lbs ground turkey
1 medium onion
1 medium green bell pepper, chopped
3 cloves garlic, finely chopped
1 1/2 tsp ground cumin
1 Tbsp chili powder
1/2 tsp sea salt
1/4 tsp cayenne pepper (to taste; optional)
2 (15 oz) cans black beans (or pinto beans) drained, rinsed
1 (15 oz) can all-natural diced tomatoes, no sugar added
12 fresh cilantro sprigs, finely chopped (for garnish; optional)

Directions:
  1. Heat oil in large sauce pan over medium-high heat
  2. Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally, for 5 to 8 minutes or until turkey is no longer pink
  3. Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute
  4. Add beans and tomatoes (with liquid). Bring to a boil and reduce heat to low; gently bio, stirring occasionally, for 15 to 20 minutes, or until thickened.
  5. Serve warm, sprinkle with cilantro.
Container Equivalents:
1 Green
1 Red
1 Yellow
This recipe is perfect to use in CROCKPOTS...or you can make ahead of time and place in a freezer ziplock bag (gallon size after it's cooled) and freeze for later...great for meal prep!!

(recipe from the 21 Day Fix Extreme Nutrition Guide)
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