Chicken Parmesan and Roasted Zucchini

One Pan Chicken Parmesan and Roasted Zucchini

Yield: 4 servings

Source: Cooking Classy

Prep Time: 15 minutes

Cook Time: 27 minutes

Ingredients

• 4 (6 oz) boneless skinless chicken breast halves
• 3/4 cup Italian seasoned Panko bread crumbs
• 1/4 cup finely grated Parmesan cheese
• Salt and freshly ground black pepper
• 1 large egg
• 2 Tbsp olive oil , divided
• 2/3 cup marinara sauce (from a jar of store bought)
• 2/3 cup shredded mozzarella cheese
• 1 1/4 lbs zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
• 1/2 tsp garlic powder
• Chopped fresh basil , for serving (optional)

Instructions

1. Preheat oven to 450 degrees. Spray a rimmed cookie sheet with non-stick cooking spray.
2. Pour Panko bread crumbs and parmesan into a gallon size resealable bag. Season with salt and pepper if desired. Shake bag then drizzle 1 Tbsp olive oil over bread crumb mixture. Seal bag and shake while pressing against mixture to evenly moisten crumbs. In a shallow dish whisk egg until well blended. Working with one chicken breast at a time, dredge chicken in egg then immediately transfer to bread crumb mixture and press both sides in crumbs to adhere well. Transfer to middle of baking dish then repeat with remaining chicken breasts. Bake chicken in oven 15 minutes. During last few minutes of chicken baking, place zucchini in a gallon size resealable bag, pour in olive oil and add garlic powder. Season wtih salt and pepper to taste. Seal bag and shake to evenly coat.
3. Remove chicken from oven, rotate chicken to opposite side. Add zucchini around chicken in an even layer. Return to oven and bake 10 minutes longer or until chicken registers 165 degrees in center on an instant read thermometer (mine were 170 after the 10 minutes so unless your chicken breasts are super thick you shouldn't need much more time).
4. Remove from oven and spread marinara sauce down middle of chicken breasts, sprinkle with mozzarella. Move oven rack near broiler element and heat oven to broil. Broil until cheese has melted about 1 - 2 minutes (keep a close eye on it so cheese doesn't burn).
5. Sprinkle with basil and serve immediately.

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Whole Wheat Pizza Crust

This pizza crust is delicious and simple to make. It freezes well so if you make it be sure to double or triple the recipe and freeze for later!

Whole Wheat Pizza Crust

Ingredients:
2.5 cups white whole wheat flour
1.5 tsp (or 1/4 ounce) active dry yeast
1/4 tsp salt
1 cup warm water (120-130 degrees)
1 tsp honey
1 tbsp olive oil
Cornmeal for sprinkling

Directions:
1. Mix honey into warm water.
2. Sprinkle yeast on top of warm water. Wait for 10 minutes (it should get foamy).
3. Pour water with honey and yeast into a large bowl. Add flour, salt and olive oil. Combine.
4. Knead for 8 minutes until you have a moderately stiff dough that is smooth and elastic.
5. Cover and let rest for 25 minutes.
6. Lightly grease two 12-inch pizza pans. Sprinkle with a little bit of cornmeal.
7. Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan. Try to make it thicker around the edge.
8. Pre-bake at 425 for 10 minutes.
9. Spread pizza sauce over the crust and add the toppings of your choice.
10. Bake at 425 for 10-20 minutes longer or until bubbly and hot.

If you would like to freeze the dough before baking it, rub olive oil over the dough ball and place in a freezer bag. Thaw dough in refrigerator before using.

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Chicken Spaghetti

My family loves Chicken Spaghetti, but the recipe that we grew up with is not at all healthy. It was full of white pasta, Velveeta and cream of chicken soup. I cleaned up our recipe and it is now healthy while remaining delicious!

Chicken Spaghetti
Serves: 6

Ingredients:
6 cups cooked & drained whole wheat spaghetti
4.5 cups of cooked chicken, shredded or chopped into small pieces
2 cans Rotel
1.5 cups shredded cheddar cheese
Cream of Whatever soup (recipe below)

Directions: Combine everything in a large bowl. Mix well. Serve warm.

Cream of Whatever

Ingredients:
2 tbsp butter
3 tbsp flour
1/2 cup chicken broth
1/2 cup milk
1/4 tsp salt
1/4 tsp pepper

Directions: In a small saucepan, melt butter over medium-low heat. Whisk in flour and cook for 2 minutes, whisking constantly. Slowly stir in chicken broth and milk. Whisk until it begins to thicken. Season with salt and pepper.

Portion Fix containers per serving: 2 yellow, 1 red, 1 blue, 2 tsp.

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Slow Cooker Beef Chili

If it ever cools off in Texas this will be the first Fall recipe I will make!

Slow Cooker Beef Chili
Via: Beachbody
Serves: 6 (about 1 cup each)
Prep time: 15 minutes
Cook time: 4.5 hours

Ingredients:
1 tbsp. olive oil
1.5 lbs extra lean beef chuck, cut into bite-sized pieces
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, finely chopped
1 (15-oz.) can diced tomatoes, no salt added
1/4 cup tomato paste, no sugar added
2 tbsp. chili powder
3/4 tsp. Himalayan salt
1/2 tsp. ground black pepper
1 (15-oz.) can kidney beans, drained and rinsed

Directions:
1. Heat oil in medium nonstick skillet over high heat.
2. Ad beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Reduce heat to medium-high.
3. Add onion and bell pepper; cook, stirring frequently, for 3 to 4 minutes.
4. Add garlic; cook, stirring frequently, for 1 minute.
5. Place beef mixture in a 3-quart slow cooker.
6. Add tomatoes, tomato paste, chili powder, salt and pepper. Mix well; cover. Cook on high for 3 hours.
7. Add beans; cover. Cook for 1 to 1.5 hours, or until beef is tender

Portion Fix containers per serving: 1 green, 1 red, 1 yellow, 1/2 tsp.

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Fixate Sloppy Joes

My family loves Sloppy Joes! Try this recipe for a healthier version.

Fixate Turkey Sloppy Joes
Serves: 4 (approximately 1 cup each)

2 tsp. olive oil, divided use
1 lb. raw ground 93% lean turkey breast
¾ cup chopped onion (approx. 1 medium)
¾ cup chopped red bell pepper (approx. 1 medium)
2 cloves garlic, chopped
2 cups all-natural tomato sauce, no salt or sugar added
1 Tbsp. Worcestershire sauce, gluten-free
1½ tsp. hot pepper sauce
1 Tbsp. pure maple syrup
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
4 slices low-sodium whole-grain sprouted bread
Finely chopped fresh parsley (for garnish; optional)

1. Heat 1 tsp. oil in large skillet over medium heat.
2. Add turkey; cook, stirring frequently to break up the turkey, for 8 to 10 minutes, or until the turkey is no longer pink.
3. Heat remaining 1 tsp. oil in second large skillet over medium heat.
4. Add onion and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add onion mixture, tomato sauce, Worcestershire sauce, hot pepper sauce, and maple syrup. Season with salt and pepper.
7. Add turkey to tomato mixture. Mix well. Reduce heat to medium-low; gently boil, stirring occasionally, for 15 to 20 minutes, or until sauce has thickened.
8. Place a slice of bread on each serving plate. Top evenly with turkey mixture (approx. 1 cup).
9. Sprinkle each serving evenly with parsley before serving, if desired.

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Baked Ziti

I threw this recipe together as a birthday celebration dinner for my daughter this week and it was so easy and delicious! No measuring required :)

Baked Ziti
1 lb. whole wheat ziti pasta
1.5 jars clean spaghetti sauce
1 lb. lean ground beef
1 small tub part-skim ricotta cheese
dried oregano
dried Italian seasoning
shredded mozzarella cheese

Brown ground beef and drain. Boil pasta according to directions on the box and drain. Mix browned meat with ricotta cheese, spaghetti sauce, oregano and Italian seasoning. Fold in cooked pasta. Spray a 9x13 pan with cooking spray. Pour pasta mixture into greased pan and top with mozzarella cheese. Cover with foil and bake at 350 for 30 minutes. Remove foil and bake an additional 15 minutes. Let stand 5 minutes and serve!

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Slow Cooker Hawaiian Pork Chops

Slow Cooker Hawaiian Pork Chops

Ingredients

• 1/2 cup cold water
• 3 Tbsp. corn starch preferably GMO-free
• 1/4 cup reduced-sodium soy sauce
• 1 Tbsp. raw honey
• 2 Tbsp. all-natural ketchup, no sugar added
• 2 8-oz. cans pineapple slices in juice, reserve liquid divided use
• 3 Tbsp. rice vinegar
• 2 cloves garlic finely chopped
• nonstick cooking spray
• 1 lb. raw lean, center-cut pork chops
• 2 cups cooked brown rice
• 1 Tbsp + 1 tsp. finely chopped fresh cilantro

Instructions

1. Combine water and cornstarch in a small bowl; whisk to blend. Set aside.
2. Combine soy sauce, honey, ketchup, pineapple juice, vinegar, and garlic in a medium bowl; whisk to blend.
3. Add cornstarch mixture to soy sauce mixture; whisk to blend. Set aside.
4. Lightly coat inside of a 3-quart slow cooker with spray.
5. Add half of soy sauce mixture, pork chops, pineapple, and remaining soy sauce mixture; cover. Cook on high for 3 to 3½ hours (or low for 5 to 6 hours), or until pork chops are tender and cooked through.
6. Serve each pork chop with ½ cup rice. Evenly divide sauce and pineapple between pork chops. Sprinkle each with 1 tsp. cilantro.

Nutritional Information (per serving):
Calories: 401
Total Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 64 mg
Sodium: 646 mg
Carbohydrates: 54 g
Fiber: 3 g
Sugars: 20 g
Protein: 27 g

Portion Fix Containers
1 Purple
1 Red
1½ Yellow

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Dijon Chicken

I made this chicken for lunch today and it was delicious! Took less than 5 minutes to get together and baked in the oven for 30 minutes.

Dijon Chicken
Serves: 2

1 clove garlic, minced
2 tsp. Dijon mustard
Parsley, finely chopped (about 2 tbsp)
1/2 tsp. sea salt
1/2 tsp. black pepper
1 tbsp. olive oil
2 boneless, skinless chicken breasts

Preheat oven to 425. Combine garlic, mustard, parsley, salt, pepper and oil in a small bowl. Brush the garlic mixtures evenly over the chicken breasts. Bake for about 30 minutes or until chicken is no longer pink at the thickest part.

Portion Fix containers per serving: 1 red and 1.5 tsp.

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Chicken Enchilada Bake

I made this simple Chicken Enchilada bake recipe last week and it was a hit! Much easier than rolling up enchiladas but with the same great taste!

Chicken Enchilada Bake
Serves: 4

Ingredients:
1 tsp. cumin

2 tsp. dried oregano

1 tsp. garlic powder

1/2 tsp. chili powder

1 tsp. salt

10 oz. can of mild red enchilada sauce (try to have one with as few ingredients as possible and not much added sugar)

1 lb. boneless, skinless chicken breasts or tenders, cut into 1 inch cubes

1 1/3 cup shredded cheddar cheese

8 corn tortillas, cut into 2 inch cubes

Directions:

1. Preheat oven to 375 and spray a 9x13 baking pan with cooking spray.

2. In a resealable gallon bag, combine spices. Place chicken pieces in the bag and shake until well coated.

3. Put a very small amount of enchilada sauce on the bottom of the baking pan. Spread out 1/2 of the tortilla pieces on top of the sauce. Spread chicken on top of the tortilla pieces. Spread the remaining tortilla pieces on top of the chicken. Cover with enchilada sauce and sprinkle with cheese.

4. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes or until cheese is browned.

Portion Fix containers per serving: 1 yellow, 1 red, 1 blue

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Jicama-Avocado Salad

I LOVE this jicama recipe. It's simple to throw together and the leftovers are great too! Take some help from your grocery store and purchase the already peeled and sliced jicama!

Jicama-Avocado Salad
Serves: 2

1 tsp. Himalayan salt
2 tbsp. pure maple syrup
4 tbsp. fresh lime juice
3 tsp. extra-virgin olive oil
1 medium avocado, cut into chunks
1 medium jicama, peeled, cut into matchstick-sized pieces
4 tbsp. chopped fresh cilantro

Combine salt, maple syrup, lime juice and oil in a small bowl; mix well. Combine avocado, jicama and cilantro in a medium bowl. Drizzle with dressing; toss gently to blend. Cover tightly and let marinate in refrigerator for 1 hour or longer before serving.

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This was a delicious low-carb dinner. Try it out for Taco Tuesday!

Cheesy Beef Taco Skillet
Servings: 4

Ingredients
* 1 pound lean ground beef
* 2 cups cauliflower rice
* 1/2 cup salsa
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon onion powder
* 1 1/3 cup shredded Mexican blend cheese
* taco toppings

Instructions
1. Brown ground beef in 10 inch ovenproof skillet. Drain if desired.
2. Prepare cauliflower rice, if needed. (Leftover is perfect for this recipe)
3. Add salsa, chili powder, cumin, salt, pepper, and onion powder to ground beef.
4. Stir in the cauliflower rice, then cook until boiling. Reduce heat to a simmer and cook 7-10 minutes more.
5. Stir in 1 cup of the shredded cheddar until cheese melted. Sprinkle on remaining cheese.
6. Place skillet under oven broiler until top cheese is completely melted. Serve immediately. Top with the toppings of your choice.

Portion Fix per serving: 1 red, 1 blue, 1/2 green

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Italian Stuffed Zucchini Boats

These stuffed zucchini boats were DELICOUS! The leftovers are great too!

Italian Stuffed Zucchini Boats 
Serves: 5 (2 zucchini halves each)

5 medium zucchini (make sure they are uniform in size)
24 oz jar of spaghetti sauce
2 tbsp. olive oil
1 lb. lean ground beef or ground turkey (I used 1/2 lb. of each)
1/2 cup chopped onion
2 tsp. minced garlic
1/2 cup chopped red bell pepper
1/2 cup chopped mushrooms
1 tbsp. dried parsley
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp. Panko bread crumbs

1. Preheat oven to 375 degrees. Measure out 1 cup of the spaghetti sauce and set aside.
2. Trim ends from zucchini and slice in half lengthwise. Use the tip of a spoon to scrape out the zucchini flesh, chop it and set aside. Place the scraped out zucchini boats into a 13x9 baking dish and add 1 inch of water. Cover with foil and bake in preheated oven for 20 minutes. Remove from oven and set aside to cool.
3. While zucchini is baking, heat olive oil in a large skillet over medium heat. Add meat, onion, bell pepper and garlic to the skillet and cook, stirring to break up the meat. Continue to cook and break up meat until the meat is cooked through. Drain any grease.
4. Add the chopped zucchini, mushrooms and remaining spaghetti sauce (reserving 1 cup for later), parsley, Italian seasoning, salt and black pepper. Stir well and bring to a simmer. Reduce heat and allow to simmer over low heat for 10 minutes.
5. Remove the partially cooked zucchini from the baking dish and drain the water. Pour 1 cup of spaghetti sauce into the dish and place zucchini boats on top.
6. Divide the filling between the boats. Cover the dish with foil and bake for 20 minutes. Remove the dish and set the oven to broil.
7. Remove foil and sprinkle zucchini boats with both cheese and the Panko. Broil uncovered for a couple of minutes, until cheese is melted and Panko is golden brown.

Portion Fix containers: 1 red, 2 green, 1 blue, 1 tsp.

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Spaghetti Squash with Turkey Meat Sauce

I LOVE this recipe! The sauce is delicious and can be used on regular pasta for your kids while you enjoy it on spaghetti squash "noodles" for a lower-carb dinner.

Spaghetti Squash with Turkey Meat Sauce

Servings: 5

1 large spaghetti squash, cut in half lengthwise

1 tsp. Himalayan salt

1/2 tsp. black pepper

1 tsp. olive oil

1 medium onion, chopped

1 medium bell pepper, chopped

1 cup white mushrooms, sliced

2 cloves garlic, finely minced

2 tsp. dried oregano

1 tsp. red pepper flakes (optional)

1 lb. lean ground turkey

3 tbsp. tomato paste

15 oz. can tomato sauce

1/2 cup shredded Parmesan cheese

1. Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise and scoop out seeds with a spoon. Place squash cut side up on a baking sheet and sprinkle with salt and pepper. Bake for 50-60 minutes until squash is tender. Use a fork to separate out the spaghetti squash "noodles" and place into a bowl.

2. While the squash is baking, heat the olive oil in a large skillet over medium heat. Cook the onion, bell pepper, garlic, oregano, red pepper flakes and mushrooms until tender. Add the turkey and cook until all the pink is gone.

3. Add the tomato paste, tomato sauce, salt and pepper. Mix well and bring to a boil. Reduce heat and simmer for 20 minutes while sauce thickens. 

4. Serve 1 cup of spaghetti squash and 1 cup of the meat sauce per serving. Top with Parmesan cheese.

If you are following the Portion Fix nutrition plan each serving is 1.5 green, 0.5 purple, 1 red, 0.5 blue

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Pork with Pineapple and Sesame Broccoli

I adapted this recipe from a food magazine I randomly started getting in the mail a few months ago. It was a little more involved than my normal weeknight dinners, but it was SO GOOD and I will definitely be making it again. So much flavor!

Pork with Pineapple and Sesame Broccoli
Serves: 4

4 boneless pork chops
Kosher salt
fresh ginger, 1-inch piece, peeled and finely grated
1 garlic clove, finely grated
1 tbsp. plus 2 tsp. balsamic vinegar
1 tbsp. plus 2 tsp. liquid aminos (or soy sauce)
1 head broccoli
3 shallots, thickly sliced
3 tbsp. olive oil, divided use
2 tbsp. sesame seeds
1/2 small pineapple, peeled and cut into 1/2 inch pieces
1 tbsp. unsalted grass-fed butter

1. Place a roasting pan in the oven; preheat oven to 450 degrees.
2. Whisk ginger, garlic, 1 tbsp. vinegar and 1 tbsp. soy sauce in a small bowl. Set aside.
3. Chop broccoli into florets. Blanch broccoli in a large saucepan of boiling salted water until bright green, about 10 seconds. Transfer to a rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots, 2 tbsp. olive oil and sesame seeds; season with salt.
4. Heat remaining 1 tbsp. olive oil in a large skillet, preferably cast iron, over medium-high heat. Season pork chops with salt and cook, undisturbed, in large skillet about 5 minutes. Turn and cook until an instant-read thermometer inserted into the thickest part reaches 135 degrees. Transfer to a cutting board and let rest for 10 minutes.
5. Pour off fat from skillet and cook pineapple, tossing often and adding a splash or so of water if needed to keep mixture saucy, until slightly softened and browned in spots (about 3 minutes). Add 1 tbsp. butter along with any pork juices on cutting board; toss until sauce is glossy. Stir in remaining 2 tsp. vinegar and liquid aminos. Season with salt.
6. Meanwhile, transfer broccoli mixture to hot roasting pan and roast until lightly browned, about 10 minutes. Add to reserved dressing and toss to coat. Serve pork with pineapple and broccoli.

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Shrimp Marinara

It was 5:30 one night this week and I realized I hadn't even started thinking about what I would make for dinner. I looked through my freezer and refrigerator and threw together this quick dish. Delicious, simple, fast and healthy!

Shrimp Marinara
Serves: 4

16 oz. shrimp, raw (peeled and deveined) - I used a bag of frozen shrimp that I had on hand
1 large bunch of asparagus, cut into 2 inch pieces
2 medium zucchini, sliced
1 cup whole wheat pasta, uncooked
15 oz. Marinara sauce
2 tsp. olive oil
2 tsp. grass fed butter

1. Boil pasta according to package directions. Drain and set aside.
2. While pasta is cooking, heat oil and butter in a large skillet over medium heat. Once hot, add veggies to the pan and saute until tender, approximately 8 minutes.
3. Add shrimp to the pan and cook just until pink, flipping once during cook time.
4. Add marinara sauce to the pan and heat through.
5. Add pasta, stir until well combined.

If you are following the Portion Fix nutrition plan each serving is 1 tsp., 1 green, 1 red and 1 yellow.

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Buffalo Cauliflower Bites

If you like spicy you will love this appetizer/side dish! The typical basket of buffalo wings in a restaurant has an incredible amount of calories, and that’s before you dip them in creamy blue cheese sauce. Each fatty, fried chicken wing basted in buttery hot sauce has about 72 calories, and they’re served by the dozen.

These vegetarian buffalo cauliflower bites will have even the most ardent meat lovers craving more. The baked cauliflower florets are covered in a much healthier version of buffalo sauce that has the same tangy, spicy flavor and they are paired with a two-ingredient blue cheese sauce.

Buffalo Cauliflower Bites

Serving Size: 3/4 cup cauliflower and 3 tbsp. sauce

1/2 cup low-fat Greek yogurt
2 tbsp. crumbled blue cheese
6 cups cauliflower florets
1/2 cup hot pepper sauce
1/3 cup rice vinegar
1 tbsp. cornstarch
2 tsp. ground chili powder
1/4 tsp. garlic powder
1 tsp. pure maple syrup
1 tsp. olive oil

1. Preheat oven to 350 degrees.
2. Combine yogurt and cheese in a small bowl; mix well and refrigerate until needed.
3. Lightly coat large baking sheet with cooking spray.
4. Place cauliflower on baking sheet. Coat cauliflower lightly with spray. Season evenly with 1/4 tsp. salt.
5. Bake for 20 minutes or until tender-crisp.
6. While cauliflower is baking, combine hot sauce, rice vinegar and cornstarch in medium saucepan. Whisk until cornstarch is dissolved.
7. Add chili powder, paprika, garlic powder, onion powder, maple syrup, oil and remaining 1/4 tsp. salt. Whisk to blend.
8. Heat hot sauce mixture over medium-high heat; cook, stirring frequently, for 10 minutes or until thickened. Set aside.
9. Pour hot sauce mixture over baked cauliflower (on baking sheet); mix well.
10. Return cauliflower to oven and bake for 5 additional minutes.
11. Serve hot with dipping sauce.

Nutritional Information per serving
Calories: 72
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 409 mg
Carbohydrates: 10 g
Fiber: 2 g
Sugars: 5 g
Protein: 3 g

If you are following the Portion Fix nutrition system each serving is 1 green and 1 tsp.

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Fixate Turkey Chili

Fixate Turkey Chili

Serves: 8 (approximately 1.5 cups each)

2 tsp. coconut oil (I used olive oil)
1 medium onion, chopped

1 medium green bell pepper, chopped (I used orange)

1 medium red bell pepper, chopped

2 cloves garlic, finely chopped

1 lb cooked 93% lean ground turkey breast (I used 1/2 lb turkey and 1/2 lb ground beef)

2 cans beans, rinsed and drained (I used Pinto)

1 can diced tomatoes

1 cup red wine

1 tbsp. ground chili powder

1/2 tsp. Himalayan salt

1. Heat oil in large saucepan over medium-high heat.

2. Add onion and bell peppers; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.

3. Add garlic; cook, stirring frequently, for 1 minute.

4. Add turkey, beans, tomatoes (with liquid), wine, chili powder and salt. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.

Fixate containers per serving: 1/2 green, 1 yellow, 1 red, 1/2 teaspoon

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Slow Cooker Orange Chicken

I adapted this recipe from Against all Grain and it's a delicious, simple dinner.

Slow Cooker Orange Chicken

2 pounds of boneless, skinless chicken breasts
1/3 cup coconut aminos
1/3 cup raw honey
2 tablespoons orange juice
2 tablespoons tomato paste
1 tablespoon toasted sesame oil
2 teaspoon minced garlic
1/2 teaspoon ground ginger
3/4 teaspoon Himalayan salt
1/4 teaspoon black pepper

1. Place chicken breast in a single layer in the bottom of a slow cooker.
2. Place the remaining ingredients in a bowl and whisk together. Pour over chicken.
3. Turn the chicken once to ensure even coating.
4. Cook the chicken on low for 4 hours.
5. Remove the chicken from the sauce and cut into cubes.
6. Transfer the sauce to a small pan.

7. Simmer the sauce over medium heat for 20 minutes, until it has reduced by half and is thick and shiny.

8. Toss the chicken in the sauce and serve over cauliflower rice or brown rice.

If you are following the Portion Fix nutrition system you can measure your chicken in your red container and rice in your yellow container.

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Chicken Parmesan

Chicken Parmesan (Fixate)
Serves: 2

2 oven-fried chicken breast (see recipe below)
6 tbsp. jarred tomato sauce (such as Classico brand)
4 tbsp. shredded mozzarella cheese
4 tbsp. shredded Parmesan cheese

Preheat oven to 350. Place chicken in medium baking dish. Top with tomato sauce and cheeses. Cover with aluminum foil and bake for 5-10 minutes, or until cheese is bubbly.

Portion Fix per serving: 1 red, 1 blue, 1/2 orange, 3.5 tsp.

Oven-Fried Chicken (Fixate)
Serves: 2

1 tbsp. pine nuts, toasted
1/2 tbsp. cornmeal
1/4 tsp. onion powder
1/4 tsp. ground paprika
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
1/4 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
1/8 tsp. Himalayan salt
1/4 tsp. baking powder
1/8 cup almond flour
1/8 cup coconut flour
1 tbsp. grated parmigiano cheese
1/4 cup buttermilk
1 large egg white
2 (4-oz each) raw chicken breasts, boneless, skinless
1/2 tbsp. olive oil

1. Preheat oven to 425.
2. Place pine nuts and cornmeal in food processor. Cover and pulse until finely ground.
3. Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour and cheese in a shallow dish. Mix well and set aside.
4. Combine buttermilk and egg white in a shallow dish. Whisk to blend.
5. Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture until evenly coated. Set aside.
6. Heat oil in large, ovenproof skillet over medium-high heat until fragrant.
7. Add chicken breasts; cook for 3-4 minutes. Turn chicken.
8. Place skillet in oven; bake for 10-12 minutes, or until chicken reads 165 degrees at thickest part.

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Chicken Stuffed Bell Peppers

I have tried many stuffed pepper recipes and this is by far my favorite! Simple and delicious...the leftovers are just as good! This recipe makes a lot of filling; I was able to freeze 1/2 of it to stuff more peppers later.

Chicken Stuffed Bell Peppers (via Fixate)
Serves: 8 (1/2 pepper each)

4 medium red bell peppers, cut in half, seeds removed
2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1.5 lbs raw chicken breast, boneless, skinless, chopped into 3/4 inch pieces
1 tsp. ground chili powder
1 tsp. ground cumin
1/4 tsp. Himalayan salt
1/4 tsp. ground black pepper
1 cup tomato sauce
2 cups cooked quinoa
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels
5 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
1 cup shredded Monterey jack cheese

1. Preheat oven to 375.
2. Place bell peppers, skin side down, in large baking dish; set aside.
3. Heat oil in large nonstick skillet over medium heat.
4. Add onion; cook, stirring frequently, for 4-5 minutes.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add chicken, chili powder, cumin, salt and pepper; cook, stirring frequently, for 5 minutes or until chicken is no longer pink.
7. Add tomato sauce, quinoa, beans, corn, cilantro and lime juice. Reduce heat to medium-low and cook, stirring occasionally, for 3-5 minutes.
8. Add a heaping 1/2 cup of chicken mixture to each pepper half; cover lightly with foil.
9. Bake for 35 minutes. Remove foil.
10. Top each pepper evenly with cheese. Bake for 3 minutes or until cheese is melted.

Portion Fix per serving: 1 green, 1 yellow, 1 red, 1/2 blue

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Steak Fajitas

I LOVE steak fajitas! They are normally my go-to when eating Mexican food out at a restaurant. But making them at home is much healthier since you can limit the amount (and type) of oil used. This is a delicious and simple recipe that takes no time to throw together. I usually double or triple the recipe and freeze the extra raw cut meat/spices/raw cut-up veggies together in a resealable bag to quickly cook up another night!

Steak Fajitas (via Fixate)
Serves: 4 (2 fajitas each)

1.5 tsp. olive oil
2 medium red bell peppers, cut into thin strips
1 medium onion, sliced
2 cloves garlic, finely chopped
1 lb. raw extra-lean beef sirloin, cut into 2-inch strips
1 tsp. ground chili powder
1 tsp. ground cumin
1 tsp. crushed red pepper flakes
1/2 tsp. Himalayan salt
1/2 cup Salsa
8 corn tortillas, warmed
4 tbsp. plain Greek yogurt (if desired)
1 avocado (if desired)
Sprinkle of cheese (if desired)

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add bell peppers and onion; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add beef, chili powder, cumin, pepper flakes and salt; cook, stirring occasionally, for 7-8 minutes, or until meat is no longer red.
5. Add salsa; cook, stirring frequently, for 2-3 minutes.
6. Evenly top each tortilla with beef mixture, yogurt and avocado.

Portion Fix per serving: 1 green, 1 yellow, 1 red, 1 teaspoon, 1 blue (if using avocado/cheese)

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Chicken Caesar Salad

Chicken Caesar Salad (Fixate)

Serves: 1

4 cups chopped romaine lettuce

3/4 cup shredded rotisserie chicken breast, boneless, skinless

2 tbsp. shredded Parmesan cheese

1 tsp. drained capers

1 slice whole-grain sprouted bread, cut into cubes, toasted

2 tbsp. Caesar dressing (recipe below)

Place lettuce on a plate; top with chicken, cheese, capers and toasted bread. Drizzle with salad dressing and toss gently to blend.

Caesar Salad Dressing

Serves: 10 (2 tbsp. each)

1/2 cup reduce fat plain Greek yogurt

3 tbsp. fresh lemon juice

1/3 cup shredded Parmesan cheese

2 cloves garlic, chopped

2 anchovies

1/3 cup olive oil

1 dash Himalayan salt

Place yogurt, lemon juice, cheese, garlic, anchovies, oil, pepper and salt in a blender or food processor. Cover and blend until smooth.

Portion Fix per serving: 3 green, 1 yellow, 1 red, 1/2 blue, 1 orange

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Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup (Fixate)
Serves: 4 (approximately 1.5 cups each)

8 corn tortillas, divided use
2 tsp. olive oil
1/2 cup chopped onion
2 cups sliced celery
2 cloves garlic, chopped
4 medium tomatoes, chopped
6 cups low-sodium organic chicken broth, divided use
3 cups chopped rotisserie chicken breast, boneless, skinless
1.5 cups sliced carrots
1 tsp. dried oregano leaves
1 tsp. chili powder
1/2 tsp. Himalayan salt
1/2 tsp. ground black pepper
1/2 medium avocado, chopped
1/4 cup chopped fresh cilantro
4 tsp. feta cheese, crumbled

1. Preheat oven to 350.
2. Line large baking sheet with parchment paper.
3. Place tortillas on baking sheet. Bake for 8-10 minutes, or until toasted and crispy. Remove from oven. When cool, break into pieces and set aside.
4. Heat oil in large saucepan over medium heat.
5. Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.
6. Add garlic; cook, stirring frequently, for 1 minute.
7. Add tomatoes; cook, stirring frequently, for 5 minutes, or until tomatoes are soft. Set aside.
8. Add onion mixture, 2 cups broth and half of toasted corn tortilla pieces to blender (or food processor); cover. Blend until smooth.
9. Add blended mixture to large saucepan. Add remaining 4 cups broth, chicken, carrots, oregano, chili powder, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium low; cook, stirring occasionally, for 10 minutes, or until carrots are tender.
10. Top each serving evenly with avocado, cilantro, cheese and remaining toasted tortilla pieces.

Portion fix per serving: 3 green, 1 yellow, 1 red, 1.5 blue

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Zucchini Noodle Lasagna

This was a delicious veggie dinner! I doubled the recipe and froze half to bake later!

Zucchini Noodle Lasagna (via Fixate)
Serves: 6

2 tbsp. + 1 tsp. olive oil, divided use
5 cups peeled, 1/2-inch cubed eggplant (1 large eggplant)
1/2 tsp. Himalayan salt, divided use
1/4 tsp. ground black pepper
2 cups Marinara sauce (I used 1 jar of Classico brand Four Cheese)
2 large zucchini, ends removed, cut lengthwise in 1/8-inch strips
2 cups part-skim ricotta cheese, divided use
3/4 cup shredded part-skim mozzarella cheese

1. Preheat oven to 375.
2. Grease bottom of 8x8 casserole dish with 1 tsp. oil and set aside.
3. Heat remaining 2 tbsp. oil in large skillet over medium-high heat.
4. Add eggplant. Season with 1/4 tsp. salt and 1/4 tsp. pepper; cook, stirring frequently, for 3-5 minutes, or until eggplant has begun to brown.
5. Add marinara; cook, stirring frequently, for 3-5 minutes, or until eggplant has begun to soften. Remove from heat and set aside.
6. Place 5-6 zucchini slices, overlapping slightly, into bottom of casserole dish. Top evenly with 1 cup ricotta cheese, 1 dash salt and 1.5 cups eggplant mixture. Top with a second layer of zucchini slices (running crosswise in the opposite direction of the first layer), then remaining 1 cup ricotta, remaining dash salt and 1.5 cups eggplant mixture.
7. Add a third layer of zucchini. Sprinkle with mozzarella cheese. Bake for 30-40 minutes or until lasagna is bubbling and mozzarella cheese is golden brown.
8. Allow to cool and set for 10 minutes. Cut into 6 pieces and enjoy!

Portion Fix per serving: 2 green, 0.5 red, 0.5 blue, 3 teaspoons.

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Zucchini Bake

After a terrible flop with a zucchini recipe last week I was determined to find one that I did like. This one was delicious!

Zucchini Bake (Fixate)
Serves: 4

1/2 cup grated Parmesan cheese
2 tbsp. freshly grated lemon peel
1/2 tsp. dried thyme leaves
1/2 tsp. dried oregano leaves
1/2 tsp. Himalayan salt
1/2 tsp. ground black pepper
2 cloves garlic, finally chopped
4 large zucchini, quartered lengthwise
1 tbsp. olive oil

Preheat oven to 350. Combine cheese, lemon peel, thyme, oregano, salt, pepper and garlic in a small bowl; mix well and set aside. Place zucchini skin side down on a baking dish. Brush with oil, covering all of zucchini. Sprinkle evenly with cheese mixture and bake for 20 minutes.

Portion Fix for each serving: 2 green, 1/2 blue, 1 tsp.

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Roasted Balsamic Chicken and Tomatoes

Roasted Balsamic Chicken and Tomatoes
Recipe adapted from The Gracious Pantry (thegraciouspantry.com)
Serves: 6

3 large boneless, skinless chicken breasts
6 Roma tomatoes, cut into 4 slices each
1/3 cup balsamic vinegar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsley
1 tsp. dried thyme
salt & pepper

1. Oil a casserole dish with olive oil. Place the chicken and tomatoes in a single layer in the dish.
2. Pour the balsamic vinegar over the chicken and tomatoes. Sprinkle the chicken and tomatoes with the seasonings.
3. Bake at 350 for 45 minutes (or until internal temperature of chicken is 165 degrees F.).
4. Allow to cool slightly, cut the chicken breasts in half and serve!

Portion Fix containers per serving: 1 red, 1 green

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Chicken Ranch Tacos

I was trying to find a way to spice up "Taco Tuesday." My family loved these Chicken Ranch Tacos!

Chicken Ranch Tacos
2 pounds boneless, skinless chicken breasts
4 tbsp. Southwestern Seasoning (recipe below)
1/2 cup Greek yogurt
6 tablespoons milk
splash of white vinegar
1/4 tsp. onion powder
1/2 tsp. dried dill
1/2 tsp. dried parsley
1/2 tsp. dried chives
1/2 tsp. salt
ground black pepper

Southwestern Seasoning
3 tbsp. chili powder
6 tsp. ground cumin
3 tsp. coriander
1.5 tsp. onion powder
1.5 tsp. garlic powder
1.5 tsp. dried oregano
1.5 tsp. paprika
3 tsp. salt

Rub the Southwestern Seasoning all over the chicken breasts. Place chicken breasts into a slow cooker and cook on low for 4-6 hours. Once chicken is cooked through, remove from slow cooker and shred with two forks (or shred using a stand mixer fitted with the paddle attachment).

Whisk together remaining ingredients in a small bowl. pour the mixture over the shredded chicken and stir to combine. Briefly heat through in the microwave or in a saute pan.

Serve chicken over corn tortillas or use as the meat for taco salad.

If you are following the Portion Fix nutrition plan, just measure out your chicken mixture into your red container.

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21 Day Fix Hamburger Soup

This is a quick, simple soup that is perfect for those cold winter days!

21 Day Fix Hamburger Soup
Serves: 4
1 pound lean ground beef (or ground turkey)
1/4 tsp. ground black pepper
1/2 tsp. oregano
1/4 tsp. basil
1/4 tsp. salt
2.5 tbsp. dried minced onion
4 cubes beef bouillon
1 tsp. onion powder
3 cups boiling water
8 oz. can tomato sauce
1 tbsp. Liquid Aminos
2 cups sliced celery
2 cups sliced carrots
2 cups cooked whole grain macaroni

Brown beef or turkey in a skillet. Drain and put into a soup pot. Add seasonings and mix. Stir in boiling water, tomato sauce and liquid aminos. Add celery and carrots. Bring to a boil. Reduce heat and cover, cooking for about 30 minutes. Serve over cooked macaroni.

Portion Fix: 1 red, 1 yellow, 1 green

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Spaghetti Bolognese

I cleaned up one of my favorite classic Italian dishes, Spaghetti Bolognese! Try this rich, comfort food without the guilt!

Spaghetti Bolognese
Serves: 4

2 cups chopped onion
4 tablespoons Italian Dressing (see recipe below)
1 pound lean ground beef (or ground turkey)
15 oz. can tomato sauce
14 oz. can petite diced tomatoes, undrained
1/4 cup Greek yogurt
4 cups cooked whole-grain spaghetti
Parmesan cheese (optional)

Saute onions in Italian dressing in a large skillet over medium heat. Increase heat to medium-high and add ground meat. Cook, stirring frequently, until browned. Stir in tomato sauce and tomatoes. Bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Remove from heat and stir in yogurt. Spoon sauce over pasta and sprinkle with Parmesan cheese if desired.

Portion Fix: 1 red, 2 yellow, 1/2 orange, 1/2 purple, 1 green

Italian Dressing (via The Gracious Pantry)
1 cup apple cider vinegar
1 cup extra virgin olive oil
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. Italian seasoning
1 tsp. dijon mustard
1 tsp. dried basil
1 tsp. ground black pepper

Blend ingredients in a blender or shake well. Refrigerate for 24 hours to blend flavors.

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One-Pot Spanish Rice

This was a dish my mom always made when I was growing up. I loved it then and I still love it now! It's so simple (about 15 minutes from start to finish and only uses 1 pan!) and my kids like it too. I spice mine up a little with some hot sauce but leave my kids just like the recipe says. Enjoy!

One-Pot Spanish Rice
Serves: 4

1 pound lean ground beef (or ground turkey)
2 cups frozen corn
1 cup water
15 oz. can of stewed tomatoes, undrained (chopped up)
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1.5 cups brown Minute rice, uncooked

Brown meat; add corn, water, tomatoes and seasonings and bring to a boil. Stir in dry rice; cover and remove from heat. Let stand 5 minutes. Stir and serve.

If you are following the Portion Fix nutrition plan, each serving counts as 1 red, 2 yellow, 1/2 green

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