Turkey Chili

This was soooo good. And even better the next day. I literally had very few things in the house, so my hubby and I whipped this up on a whim.

1lb ground turkey
1 green pepper
1 can diced tomatoes
1 can stewed tomatoes
1 small can tomato sauce
1 can light red kidney beans (drained/rinsed)
1/2 can black beans (drained/rinsed)

In a large skillet, we browned the ground turkey. While browning, we added green pepper. Once done, we added 1 can diced tomatoes, 1 can stewed tomatoes, 1 can light red kidney beans (drained and rinsed), 1/2 can black beans (drained and rinsed), and 1 can (smallest at meijer) tomato sauce. Let simmer for 25 min on medium. We did not stir! It was filmy on the top when the timer was up so we stirred then and served.

My husband raved about this for like 3 days so I think its a keeper :)

Fixers: 1 Red, 1 Yellow, 1/4 green (per serving) should make about 8 servings 

Creamy Garlic Dressing

1/2c EVOO
1/4c apple cider vinegar
3 cloves garlic
3 Tbsp fresh lemon juice
2 Tbsp fresh parsley
1 tsp himalayan salt
1/2 tsp dijon mustard
1 Tbsp raw honey (or pure maple syrup)

Place all ingredients in a blender or food processor (I used my nutri bullet). Cover with lid. Blend until smooth. Refrigerate if not using immediately. If dressing solidifies when cold, hold at room temp for up to 30 minutes before using. Stir before serving.

Fixers: 1 Orange

Greek Dressing

1/2c Extra Virgin Olive Oil
1/4c red wine vinegar
1 Tbsp balsamic vinegar
1/4c fresh lemon juice
2 tsp dried oregano
1 clove garlic
1 tsp dijon mustard
1/2 tsp himalayan salt
1 tsp herbal seasoning blend
2 Tbsp chopped fresh parsley

Place everything in a blender or food processor (I used my nutri bullet) Cover with lid. Blend until smooth. Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temp for up to 30 min before use. Stir before using!

Fixers: 1 Orange

Dijon Vinaigrette

3 Tbsp Red Wine Vinegar
3 Tbsp Fresh Lemon Juice
3 Tbsp Dijon Mustard
2 cloves, Garlic chopped (I used minced garlic and it was fine)
1/4 tsp Sea Salt
1/4 tsp Ground Black Pepper
6 Tbsp Extra Virgin Olive Oil

Combine vinegar, lemon juice, mustard, garlic, salt, and pepper in a medium bowl; whisk to blend. Slowly add in oil while whiskingl mix well.

Fixers: 1 Orange

Lime Basil Vinaigrette

1/4c fresh lime juice
1/4c finely chopped shallot
6 fresh basil leaves, finely chopped
4tsp Dijon Mustard
1/4 tsp sea salt
1/4 tsp black pepper
6 Tbsp extra virgin olive oil

Combine all ingredients minus oil in a medium bowl. Whisk. Slowly add in oil while whisking continuously. Stir until combined well.

Fixers: 1 Orange 

Balsamic Vinaigrette

6 Tbsp Balsamic Vinegar
1/4c Lemon Juice
1tsp Raw Honey (or pure maple syrup)
2 tsp Dijon Mustard
6 Tbsp Extra Virgin Olive Oil

Combine vinegar, lemon juice, and honey in a medium bowl- whisk to blend. Stir in mustard. Mix well. Slowly add in olive oil, mix well.

Fixers: 1 Orange 

Qdoba Bowl

1/2c Brown Rice
1/4c black beans (rinsed)
3oz Boneless Skinless Chicken (cooked)
1/2c Salsa
1/4 Avocado
1/8c mozzarella cheese
Dollup of plain Greek yogurt (sour cream substitute)


Cook rice as directed. Rinse black beans. I always have cooked chicken on hand (usually on Sunday I cook quite a bit in the crockpot so it only needs to be heated for recipes). Add salsa, avocado, cheese, and yogurt (if desired)

You save about 350 calories on this bowl vs Qdoba.... you're welcome :D

Fixers: 1.5 yellows, 1.5 Reds, 1/2 Purple, 1.5 Blues

Pizza Zucchini Boats

4 large zucchini
1/2c Mozzarella Cheese
1c Organic Tomato Sauce
Toppings of choosing

Cut each zucchini in half long ways. Take a spoon and gently run down the middle scooping out the center. The goal is to create a boat like form for the fillings.
Preheat over to 375 degrees
On a lined and greased baking sheet (I use a little olive oil). Place zucchini hollow side up on the baking sheet. Place sauce in bottom of boat. Add cheese on top. Add toppings (my favorite is pepperoni- 3-4)
Bake for 20 minutes or until tender

Fixers (2 boats): 1 Green, 1 Blue, 1/2 Purple, 1/2 Red

Crock Pot Pork Chops

4-6 Pork Chops or Pork Tenderloin
Pacific Organic Chicken Broth
1 Medium Onion
21 Day Fix Smoky Southwestern Seasoning
1/2c Brown Rice

Place Pork in the crockpot. Add Chicken Broth and onion to fill and cover pork chops. Add 4
fingerful dashes of Southwest Seasoning.

Cook on low for 8 hours.

I typically put this on top of rice and add a side of veggies. This is such a good Sunday meal or on nights were super busy and need dinner ready when we get home.

Fixers: 1 Red, 1 Yellow 

Extreme Chicken Faijitas

If you like fajitas, this recipe is amazing and completely fulfilling.

1 tsp chili powder
1/2 tsp sea salt
1/2 tsp ground cumin
1/2 tsp garlic powder
2tsp olive oil, divided use
4 raw chicken breasts, boneless/skinless, cut into 1/2 in strops
1 medium red bell pepper cut into strips
1 medium onion, thinly sliced
1 tbsp fresh lime juice
8 large romaine lettuce leaves
1/2 medium avocado, thinly sliced
1c fresh salsa

1. Combine chili powder, salt, cumin, garlic powder, and 1 tsp oil in large resealable bag
2. Add chicken, bell pepper, and onion; mix gently to coat
3. Refrigerate for 15 min
4. Heat remaining 1 tsp oil in large nonstick skillet over medium-high heat
5. Empty contents of bag into skillet; cook, stirring frequently, 5-6 min or until chicken is cooked
6. Remove from heat, add lime juice
7. Evenly top on lettuce leaves
8. Chow down

Fixers: 2 Green, 1/2 Purple, 1 Red, 1/2 Blue

Mandarin Orange Salad

This is by far my favorite salad!!!!

1c Romaine Lettuce
1/2c cucumbers
1/4c carrots
1/4 avocado
3 oz Boneless Skinless Chicken Breast

1 tsp Toasted Pumpkin Seeds

1/4c Mandarin Oranges (rinsed)

**I do not need dressing with this salad. Between the juices from the oranges and the avocado, I do not need the additional dressing! 

If you would still like dressing, you may find it Here! 

To all my fixers: 1.5 Green, 1 Blue, 1 Red, 1 Tsp, 1 Purple, Dressing-1 Orange

Extreme Cobb Salad

2c mixed salad
1c
fresh spinach
1/2c sliced cucumbers
1/2c sliced tomato
1/2 c sliced carrots
1/8 avocado, cubed
1/3c cooked rotisserie chicken breast, skinless, boneless (3oz)
1 hard boiled egg, sliced
sea salt (optional;to taste)
black pepper (optional; to taste)
2 Tbsp. Vinaigrette Dressing 

Combine all items and mix well. Sprinkle with salt and pepper to taste. Drizzle with dressing, and lightly toss! 

Fixers: 3 Green, 1 Red, 1/2 Blue, 1 Orange (Dressing)