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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