CROCKPOT BEEF STEW
(21 DAY FIX APPROVED!!!!)
Servings : 6 (1 Serving is measured with 2 Green Containers)
1 1/2 lbs Beef Stew Meat
Salt and Pepper
1/4 Cup Flour
1/2 lb Baby Carrots
1 Medium Onion (chopped)
2 lbs Red Potatoes (chopped into small cubes)
1 Tbl Olive Oil
4 Garlic Cloves (minced)
2 Cups Beef Broth
1 Tbl Dijon Mustard (NOT Honey Dijon, just the plain one :) )
1 Tbl Low Sodium Soy Sauce
1 Tbl Worcestershire Sauce
1 Tbl Honey
1 tsp Dried Rosemary
1/2 tsp Dried Thyme
DIRECTIONS :
1. Put the flour and a good amount of salt and pepper into the flour and mix together. Put
the beef in a large bowl and sprinkle the seasoned flour on top and coat the meat. Set
aside
2. Chop the onion. Wash the potatoes and chop into small cubes. Place carrots, chopped
onion, cubed potatoes into the crockpot
3. In a large pan, heat the Olive Oil, add the minced garlic and and saute until almost brown
and fragrant. Add the floured beef into the pan and brown the beef on all sides. Add the
beef to the crockpot
4. In the same large pan, add the beef broth, mustard, low sodium soy sauce,
worcestershire, honey, rosemary and thyme. Whisk together well over medium heat, and
pour over the meat and vegetables once all ingredients are incorporated. Mix the meat,
vegetables and sauce in the crockpot, put the lid on and cook on high for 4 hours, or low
for 8 hours
5. Taste test the flavour and add salt if needed - not very much though, remember you are
on the 21 day fix :)
CREAMY CHOCOLATE SHAKEOLOGY ICE CREAM
(21 DAY FIX APPROVED!!!!) 1 RED. 0.5 YELLOW.
1 Scoop Chocolate Shakeology
1/2 Cup Unsweetened Almond Milk or Skim Milk
1 1/4 Cup Ice
DIRECTIONS :
Blend well until really thick
Pour into a container and freeze for 1 hour
This.... THIS right here has to be one of my all time FAVORITE Shakeology mixes I've made!! If you are thinking of trying out Shakeology but are not too sure yet - try this recipe out with a sample - let me know if you would like a sample by the way :)
If you try it, let me know what you think!
P.S. Add ice if you would like!!
Get your Shakeology Recipes here
RAMEKIN SHEPHERD'S PIE
(21 DAY FIX APPROVED!!!!)
1lb Ground Beef
2 tsp Olive Oil
3 Large Potatoes (peeled and chopped into large chunks)
1 Medium Onion (chopped)
1 Garlic Clove (minced)
2 Tbl Ketchup
1 Tbl All-purpose Flour
Salt
Pepper
5 Ramekins
DIRECTIONS :
1. Preheat your oven to 425 F.
2. Bring a medium pot of water to the boil, add in the potato chunks. Cook until soft and ready. Mash the potatoes up and set aside
2. Heat oil in a large pan, cook the onion and garlic until soft, add the beef and brown it
3. Mix flour in a little water - not too runny, but also not too thick, add to the beef. Add the ketchup and stir until combined
4. Add 1/2 cup water, and cook until the liquid has thickened - about 3 to 4 minutes. Season with Salt and Pepper
5. Prepare the Ramekins by spraying them well
6. Measure the beef in the red container, spoon half into a Ramekin - repeat this process with all the Ramekins. My beef mix made 5 Ramekins doing it this way. Pat down a little
7. Measure the mash potatoes into the yellow container, spread half evenly on top of the beef mixture - repeat this with all the Ramekins
8. Use a fork and lightly scrape the top of the potato, add a tiny piece of butter in the middle of each one
9. Put the Ramekins onto a cookie sheet and into the oven, until potato is lightly browned - about 10 - 15 min, just keep an eye on them
Enjoy!!
Get my recipe book here
MINI MEATLOAVES
(21 DAY FIX APPROVED!!!!)
1lb Ground Beef
1/2 Cup plain breadcrumbs
1/2 Whisked egg
2 Medium Zucchinis (grated)
1/2 Onion (chopped finely)
Peppers (chopped finely) - I just cut up a bit of different colours - just cut up what you think is enough
Mushrooms (chopped finely)
2 tbl tomato paste
2 tsp brown sugar
3 tsp water (depends how much is needed to make paste thin enough to add to the top of meat)
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Salt
1/2 tsp Pepper
Olive Oil
DIRECTIONS :
1. Heat 2 tsp olive oil in a medium pan, add the onion, zucchini, peppers and mushrooms, season with salt and pepper and cook until almost done.
2. Set aside and let cool down
3. In a large bowl add ground beef, breadcrumbs and egg. Season with onion and garlic powder, salt and pepper. Mix this all together. Add the cooled down veggies and mix in well
4. Spray your muffin tin well and add the meat mixture into each muffin section, making sure you press down a little so there are no gaps at the bottom
5. In a small bowl, mix the tomato paste, brown sugar and water. You want this mixture to be thick enough to put on top but not too thick or too thin that it will run off. Once you have mixed this, spread on top of each meatloaf.
6. Put the muffin tin into the oven at 350 F for 25 - 30 minutes. The time will depend on your oven - so just keep an eye on them :)
**One mini meatloaf can be counted as 1 red. No other containers, because all the other ingredients get so dispersed, they can't be counted!!
Enjoy!
Get my recipe book here
SUPER STUFFED PEPPERS
(Makes 6 peppers - depends on the size of each pepper. These are GREAT to freeze!!)
(21 DAY FIX APPROVED!!!!)
2lbs Ground Beef
Bell Peppers
Brown Rice (1 cup cooked)
6 Yellow Containers Frozen Corn
1 Medium Onion, chopped
2 15oz tins No Sugar Petite Diced Tomatoes
2 15oz tins No Sugar Tomatoe Sauce
Cheese - I used cheddar, but use your favorite
Olive Oil
Salt
Pepper
DIRECTIONS :
1. Cook the brown rice according to the instructions.
2. Heat 2 tsp Olive Oil in a large pan. Add chopped onions and cook until soft. Add ground beef, season with salt and pepper and any other seasoning you like, and cook until done.
3. While your meat is cooking, prepare your peppers. Cut off the tops and scoop out the inside - making sure to remove all the seeds by running them under some water. Place your clean peppers into an oven proof dish standing upright. Add a little bit of water to the bottom of the dish.
3. In a large bowl portion out and mix together the following :
3 Green Containers Diced Tomatoes
3 Green Containers Tomatoe Sauce
6 Yellow Containers Corn
4 Yellow Containers Rice
3 Blue Containers Cheese - this ends up being SO dispersed that I didn't count this as a blue in the serving itself
6 Red Containers Ground Beef and onion
Season well with Salt and Pepper
4. Start filling up your peppers to the top
5. If you are going to serve them immediately cook them for 45 min at 350F, take them out and sprinkle a Blue of cheese on top and put back into the oven until the cheese has melted - about 5 min. If you are not serving them immediately, do not put the cheese on top. Just take them out of the oven, allow to completely cook and then put them into individual baggies into the freezer.
Once you are ready to have a delicious stuffed pepper, take the pepper out of the freezer. Allow to thaw completely, put into the oven for 350F for about 25 - 30 min, or until heated through. Take it out, sprinkle 1/2 Blue of cheese on top and back into the oven for about 5 min, until cheese has melted!
Enjoy!
Get my recipe book here
ASPARAGUS AND EGG DINNER
(21 DAY FIX APPROVED!!!!)
2 Eggs
10 Stems of Asparagus
Yellow Squash
Olive Oil
Salt
Pepper
DIRECTIONS :
1. Start cooking your asparagus the way you like it. You can either, boil the stems in a pot on the stove, fry them in a bit of olive oil and lemon juice (yum!), or in water in the microwave.... Cook until done. Some people like them a little crunchy, others like them to be more soft - your choice :)
2. Heat 2 tsp olive oil in a small pan. Crack eggs into the hot oil and cook until done to your liking - I will say that, soft eggs are soooo delicious with asparagus - so that's how I made mine. I found that 2 tsp of oil was more than enough for the eggs!
3. Place asparagus and eggs onto plate, sprinkle with some salt and pepper and enjoy the yumminess!!
If you decide to have a side with this (I only had a side so that I could get in all my containers, otherwise, I would have just had the egg and asparagus to be totally honest!!
Enjoy!
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