Super Stuffed Peppers....

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....

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!

Get my recipe book here

Steak and Egg Salad....

STEAK AND EGG SALAD 

(21 DAY FIX APPROVED!!!!)

4 oz Steak
2 Eggs
Lettuce
21 FD Approved Dressing (there are a few in the book - I made the Dijon Mustard Vinaigrette one)
Olive Oil
Salt
Pepper

DIRECTIONS :

1. In a small pan, cook your 4 oz piece of steak in 2 tsp olive oil until done to your liking. Season the steak with salt and pepper
2. While the steak is cooking, chop some lettuce and measure 2 Green containers and place onto your plate.
3. Chop us you eggs how you would like them chopped
4. Once your steak is ready, cut up the steak into strips and place on top of the lettuce
5. Place your pieces of egg on top of the steak and drizzle your 21 DF approved dressing all over. Season with a little salt and pepper

Enjoy!

Get my recipe book here

Roasted Chick Peas....

ROASTED CHICK PEAS

This is a REALLY awesome snack.... 

Check out the recipe here at Stuff Yourself Skinny :)

Enjoy!

Blackberry Frozen Yoghurt....

BLACKBERRY FROZEN YOGHURT 

(21 DAY FIX APPROVED!!!!)

Greek Yoghurt
Frozen Blackberries (I froze my blackberries overnight - you can use frozen fruits from the shop too)
Honey
Almond Milk (unsweetened original)

DIRECTIONS :

1. Measure out the Greek Yoghurt in Red container, put into blender (I use my Ninja, but you can use any blender that works for you :) )
2. Measure out the blackberries into you purple, put into the blender
3. Add a little more than a tsp of honey (more if you need to, but just don't over do it, otherwise you will have to count it as one of your tsp's)
4. BLEND AWAY!!
5. I put mine into the freezer to freeze a little more than it already was from the blackberries, but you can totally just eat it straight away!

Enjoy!

Get my recipe book here

Banana Honey Cinnamon Stuffed Crepes....

BANANA HONEY CINNAMON STUFFED CREPES 

(21 DAY FIX APPROVED!!!!)

1/2 cup egg whites
1/2 scoop vanilla shakeology (or protein powder)
1/2 banana
Honey
Cinnamon
Olive Oil

DIRECTIONS :

1. Heat up 1/2 tsp olive oil in a small pan, on medium heat
2. Mix the egg whites and Shakeology (or protein powder) together
3. Pour half of the batter into the hot pan, lifting up the pan slightly and turning it around carefully so that the entire surface is covered in the batter. Let it cook until the batter on top doesn't move much when the pan is lifted at a slight angle. Using a spatular, lift one side of the crepe, lifting the entire crepe up and flipping it over, to cook on the other side. Once cooked, put onto your plate. Repeat with the other half of the batter
4. Drizzle some honey and cinnamon and add some slices of banana and roll up. Repeat with the other done crepe
5. Once rolled up you can drizzle a little more honey on top and sprinkle some cinnamon, or you can just sprinkle some cinnamon. Make it your own :)

Enjoy!

Spinach and Mushroom Breakfast Fritata....

SPINACH AND MUSHROOM BREAKFAST FRITATA 

(21 DAY FIX APPROVED!!!!)

2 Eggs (beaten)
Mushroom
Spinach
Almond Milk
Salsa
Olive Oil
Salt
Pepper

DIRECTIONS FOR FRITATA :

1. Heat 1 tsp plive oil in a small sauce pan
2. Beat the two eggs, add a splash of almond milk, salt and pepper
3. Slice mushrooms and add to the sauce pan, as well as the spinach, salt and pepper to taste (remember, both of these veggies SHRINK when cooked, so make sure to make enough to fill up a green container when COOKED). I always add water if liquid is needed with cooking veg. Once cooked, measure into a green container and set aside
4. Add 1 tsp olive oil into the sauce pan and heat, pour the egg mixture into the pan. Allow the underside to cook and start to firm up. Wait until most of the egg is cooked (about 4 min - give or take), but still a little raw on the top, add your veggies, put a lid on top of your pan and let cook until egg is almost done. Flip over your fritata, so that the top can get cooked (about 2 min). Make sure all the egg is cooked and transfer onto your plate.
5. Add 2 tsp salsa to the top with a sprinkle of salt and pepper. (I did not count the salsa - it is such a small amount)

To make a full meal out of it, I added grapes and 1/4 avocado as you can see in the picture!

Enjoy!

Warm Cinnamon, Honey Apple Snack....

WARM CINNAMON, HONEY APPLE SNACK 

(21 DAY FIX APPROVED!!!!)

1 Apple
2 tsp honey
Cinnamon

DIRECTIONS :

1. Peel your apple, cut around the core and cut into chunks
2. Heat 2 tsp honey in a small saucepan on medium heat
3. Add your apple chunks, and stir until the apple chunks are a bit soft (or to your liking)
4. Transfer apple chunks into a bowl and sprinkle some cinnamon on top

Enjoy!

THis has really become a favorite snack of mine since starting the #21dayfix program. I like to keep most of my meals simple, but sometimes add a few more involved recipes into the mix :)

Flat Out Pizza - Chicken Meatballs, Spinach, Onion, Yellow Squash and Cheese....

FLAT OUT PIZZA - CHICKEN MEATBALLS, SPINACH, ONION, YELLOW SQUASH AND CHEESE 

(21 DAY FIX APPROVED!!!!)

1 Flat Out
Leftover Chicken Meatballs (you can use whatever meat you prefer - precooked though)
Spinach
Onion
Yellow Squash
Cheese
2 tsp Tomato Paste
Garlic Powder
Salt
Pepper

DIRECTIONS :

1. Put oven onto 350 F
2. Chop up and measure out your onion, yellow squash and spinach into two Green containers. Slice leftover meatballs (or which ever meat you decided to use today :) )
3. Prepare your cookie sheet for the flat out. Lay flat out on the cookie sheet, and spread the tomato past all over (I did not count this in my containers or tsp, because it was such a little bit).
4. Place all your veggies on top, then your meat. Sprinkle garlic powder, salt and pepper ontop, and then sprinkle your blue container of cheese.
5. Put your flat out pizza into the oven for about 20 - 25 min, depending on your oven :)

Enjoy!

Shrimp and Veggie Stir Fry....

SHRIMP AND VEGGIE STIR FRY 

(21 DAY FIX APPROVED!!!!)

Shrimp (1R filled - thaw and peel shrimp first if not already bought that way)
Onion
Fresh Green Beans (cut into bit size pieces)
Mushrooms
Peppers
Corn
Olive Oil
Garlic Powder
Onion Powder
Salt
Pepper

DIRECTIONS :

1. Heat 1 tsp olive oil in medium pan, add thawed shrimp and cook until pink, put into a bowl and put aside
2. Heat 1 tsp olive oil in the same pan as you cooked the shrimp, add your onion and cook for about 3 min, add green beans, mushrooms, peppers and corn. Sprinkle with garlic powder, onion powder, salt and pepper and mix in. Put the lid on top and cook until done, mixing a little now and then. (I always add in a little water to keep the meal moist - so go ahead and do that if you like.)
3. Once the veggies are cooked add your cooked shrimp and mix in until heated through. Check the flavour and add more spices if needed

Enjoy!

Spinach, Chicken and Gorgonzola Cheese Salad....

SPINACH, CHICKEN AND GORGONZOLA CHEESE SALAD 

(21 DAY FIX APPROVED!!!!)

Grilled Chicken
Baby Spinach
Gorgonzola Cheese (yumo!)
Walnuts
Dried Crancherries
Green Onions
2 tsp Olive Oil

DRESSING :
6 tbl balsamic vinegar
1/4 cup lemon juice
1 tsp honey
2 tsp dijon mustard
6 tbl extra-virgin olive oil

DIRECTIONS

1. Heat olive oil in a pan, add chicken and spices and cook. These are the spices I used and the chicken was AMAZING!!!! Garlic Powder, Onion Powder, Mustard Powder, Crushed Thyme, Salt, Pepper
2. While the chicken is cooking make the dressing. Add all the dressing ingredients into a blender and blend together. Measure out 1 orange and store the left over in the fridge in an airtight container.
3. Measure out 2 Green containers of a mix of spinach and green onions (I used 4 green onions total mixed with the spinach), lay on a plate.
4. Once chicken is cooked spoon ontop of your spinach
5. Measure half blue of Gorgonzola Cheese and the other half blue with Walnuts, sprinkle ontop of the chicken
5. Sprinkle a few Crancherries over the top of that, then pour your dressing on top

Enjoy!!

I got the original recipe from here, I tweaked it just a little, not much. It was an amazing dinner for sure!! Will be having this over and over again! WOW!!

Cauliflower and Potato Soup....

CAULIFLOWER AND POTATO SOUP 

(21 DAY FIX APPROVED!!!!)

1 Medium Potato
4 Pieces Turkey Bacon
1 Cauliflower (steamed)
1 Cup Unsweetened Original Almond Milk
1/4 - 1/2 Cup Water
1 Blue Container Cheese
1 Red Container Fage Greek Yoghurt

DIRECTIONS :

1. Steam the whole cauliflower until REALLY soft, drain and set aside
2. While the cauliflower is cooking, cook the potato in the microwave until done
3. Add Cauliflower, Potato, Greek Yoghurt, Almond Milk and Water in a blender. Blend until smooth
4. Pour into the pot you cooked your cauliflower with and reheat until hot, add in the cheese until melted into the soup..
5. While the soup is heating up put the Turkey Bacon pieces into the microwave until crispy
6. Divide soup into two bowls, garnish with Turkey Bacon

Enjoy!

Note : This made 4 Green containers, one serving is 2 Green containers.... I made a double batch, and froze 2 Green containers in each ziplock bag for easy meals on busy days :)

Crock Pot Chicken Taco Soup....

CROCK POT CHICKEN TACO SOUP 

(21 DAY FIX APPROVED!!!!)

3 Skinless Chicken Breasts (thawed)
1 Onion (chopped)
1 15oz can of black beans
1 15oz can of chili beans
1 15 oz can of whole kernel corn (drain out the liquid)
1 8oz can of no salt added tomato sauce
2 10oz cans of no salt added petite diced tomatoes
12oz chicken broth
1 1.25oz package of Mrs Dash Taco Seasoning
Salt
Pepper

Optional for garnish :
Shredded Cheddar cheese
Greek Yogurt
Crushed Tortilla Chips

DIRECTIONS :

Add the chicken to the bottom of the crock pot. Add the remaining ingredients to the crock pot. Cook on low for 6-8 hours. Once it is done, shred the chicken (I find it easier to take the pieces out of the crock pot and shred on a cutting board then add back into the crock pot and mix in.

Measure out with your Green container into a bowl. Serve with the optional ingredients for garnish. If you do use them, remember to count them if you use them, I used only about 2 tsp of Greek Yoghurt so I didn't count that, and the tortilla chips were there for my pic to look pretty (I may have eaten ONE of the pieces though, lol). Use a bit of salt and pepper to taste if you desire :)

I got a total of 11 Green containers out of the entire dish. I froze them in ziplock baggies. An easy dinner to pull out the freezer and thaw out.... :) One serving is two Green containers!

Enjoy!

Chili Chicken and Veg Stir Fry....

CHILI CHICKEN AND VEGETABLE STIR FRY 

(21 DAY FIX APPROVED!!!!)

Chicken (cut into chunks, measured in red once cooked)
WW Spaghetti
Peppers (red, yellow, green - chopped)
Onion (diced)
Mushrooms (sliced)
1/3 Bunch of Broccoli
Sesame Seeds
Olive Oil
Worcestershire Sauce (small amount, just for taste so I didn't count it)
Chili Powder
Garlic Powder
Onion Powder
Salt
Pepper

DIRECTIONS :

1. Cook spaghetti as directed on box
2. Heat 1 tsp olive oil in large pan
3. Add chicken, season with salt and pepper and cook until done. Put into a bowl and set aside.
4. Put pan back onto stove top add the other tsp oil and heat.
5. Add diced onions and cook a little until slightly opaque. Add the mushrooms, peppers and broccoli. Sprinkle in desired amount of Garlic Powder, Onion Powder, Chili Pepper, Salt and Pepper. Cook until soft and done to your likeness.
6. Measure chicken into you red container and add to the vegetables.
7. Measure the cooked spaghetti into your yellow container and add to chicken and vegetables.
8. Sprinkle in a bit of the Sesame Seeds and stir. Add more spices if needed.
9. Put onto a plate and enjoy :)

Tip : I like there to be a little bit of liquid, so when the vegetables are cooking, I add a little bit of water until I have the right amount of liquid, the water keeps the meal moist and prevents it from drying out.

Chicken Meatballs, Rice, Zucchini and Egg....

CHICKEN MEATBALLS, RICE, ZUCCHINI AND EGG 

(21 DAY FIX APPROVED!!!!)

CHICKEN MEATBALLS :

1lb Ground Chicken
1/2 Onion (chopped)
1/2 Cup Ricotta Cheese (to keep meatballs moist)
Garlic Powder
Onion Powder
Italian Seasoning
Salt
Pepper
2 tsp oil

DIRECTIONS :

1. Place Ground Chicken into a bowl
2. Sprinkle in desired amounts of garlic, onion and Italian seasoning, salt and pepper (go ahead and add any other spices you would like)
3. Add in the Ricotta Cheese, and mix everything until all is incorporated
4. Heat oil in pan
5. Measure out the meat into your red container, then roll meat into balls - whatever size you would like, and place into hot pan. (I cooked them all at once and froze the leftovers for another meal)
6. Cook until done and a bit brown all over

1lb of Ground Chicken made enough meatballs for about 3 red containers. I made my meatballs a little smaller than medium sized - they were perfect for me. Each red container of meat made 5 meatballs. I didn't count the oil, as I used 2 tsp for all the meatballs....

Enjoy!

Rice I pre-made a batch. Zucchini I just sauted in a bit of water with salt and pepper until done. I had 1 red container and 2 tsps left for the day, so I just added two hard boiled eggs and 2 tsp homemade Mayonnaise and a bit of salt :)

I also have a regular blog where you can find me blogging now and then about random things :) Click here

Salmon Patties and Veggies....

**1.5 Red - not 1 as I put on the pic and 2 tsp

SALMON PATTIES AND VEGGIES 

(21 DAY FIX APPROVED!!!!)

1 5oz Can of Salmon
1 Egg
Brussel Sprouts
Peppers
Brown Rice
Garlic Powder
Onion Powder
Salt
Pepper
Olive Oil

DIRECTIONS for Salmon Patties :

1. Empty contents of can into a small bowl
2. Add egg, garlic powder, onion powder, salt and pepper. Mix that all together. Form into patties and sear each side in a pan with a tsp Olive Oil

This mixture is pretty soft, so I just put the mixture into the pan and formed a pattie in there, lol

DIRECTIONS for the rest of the food :

1. Add a tsp olive oil into a pan, sprinkle salt and pepper into the oil and heat
2. Slice your brussel sprouts in half and add to the pan cut side down
3. Cook them until they are a little soft and brown on the cut sides
4. Saute peppers in a little water and some seasonings
5. Brown Rice was made in advance and portioned out during prep day :)

Enjoy!

I REALLY enjoyed this dinner!! It was seriously SO good, and easy too!!!!

Tilapia, Veg and Rice Dinner....

TILAPIA, VEG AND RICE DINNER 

(21 DAY FIX APPROVED!!!!)

2 Pieces Tilapia
Zucchini
Muchrooms
Brown Rice

DIRECTIONS :

1. Add a little bit of water into a pan and season with salt and pepper
2. Put the stove plate on medium until the water starts to form bubbles
3. Put the defrosted fish into the hot water and cook until done, flipping the fish over once or twice - without a lid 
4. While the fish is cooking, saute your veggies in a little water with seasonings too
5. Again, I had made the brown rice and portioned out :)

Enjoy!

Ham, Lettuce, Egg, Cheese and Mayo Wrap....

HAM, LETTUCE, EGG, CHEESE AND MYO WRAP 

(21 DAY FIX APPROVED!!!!)

Lettuce
Ham
1 Egg
WW Tortilla
Mozzarella
Homemade Mayonnaise (see homemade items tab)
Salt
Pepper

DIRECTIONS :

1. Lay wrap down
2. Put ham in the center
3. Shred the lettuce then put on top of the ham in the center
4. Slice egg and layer on top of the lettuce
5. Put 2 tsp Homemade Mayonnaise on top of the egg
6. Sprinkle Salt and Pepper
7. Sprinkle the Mozzarella over the mayonnaise and wrap
8. Slice Avocado

Enjoy!

Simple Pork Tenderloin Lunch....

SIMPLE PORK TENDERLOIN LUNCH 

(21 DAY FIX APPROVED!!!!)

Onion
Red Pepper
Zucchini
Brown Rice
Pork Tenderloin
1 Egg
Olive Oil (I never counted a tsp in this meal, as it wouldn't have been enough once cut up and portioned out)

DIRECTIONS :

1. Saute Onions and Red Peppers together in water with seasonings
2. Saute Zucchini in water with seasonings
3. I made my Brown Rice ahead of time, but if you don't make some (remember brown rice takes a LONG time)
4. Pork Tenderloin I also made in advance and portioned out. I seasoned the pieces with Salt and Pepper and cooked them in a pan on the stove in a bit of oil.
5. Slice the egg
6. Place all food onto a plate and enjoy! :)

Turkey, Lettuce and Egg Wrap....

TURKEY, LETTUCE AND EGG WRAP (with sauted zucchini and avocado) 

(21 DAY FIX APPROVED!!!!)

WW Tortilla
Lettuce
Zucchini
1 Egg
Turkey
Avocado (1/4 of one)
Salt
Pepper

DIRECTIONS :

1. Add a little water to a pan, add seasoning, add chopped up zucchini, cook until soft
2. Lay wrap flat
3. Place pieces of Turkey in the center of the wrap
4. Shred lettuce, add along the center of the wrap on top of the turkey slices
5. Slice the egg up, and lay on top of the lettuce
6. Sprinkle with Salt and Pepper
7. Wrap up the wrap and either eat it whole or cut in half
8. Slice avocado, I can never eat avocado without salt, so I sprinkled a little sea salt over it

Enjoy!

Easy Chicken Avocado Salad....

EASY CHICKEN AVOCADO SALAD 

(21 DAY FIX APPROVED!!!!)

Lettuce
Chicken
Crackers
Avocado (1/4 of one)
Balsamic
Salt
Pepper
Olive Oil (I didn't count this as a tsp because I didn't even use a full tsp)

DIRECTIONS :

1. Sprinkle a chicken breast with Salt and Pepper
2. Cook the chicken in a pan until done and cut into strips or bite size pieces3. Shred lettuce & place in bowl
4. Place the chicken on top of the lettuce
3. Slice the avocado and place on top
4. Sprinkle a little Balsamic Vinegar (free in small amounts) all over

Enjoy!

This was one of my first meals, and it's absolutely AMAZING!!!!