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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Slow Cooker Honey Garlic Chicken and Veggies

Slow Cooker Honey Garlic Chicken and Veggies
Adapted from damndelicious.net

8 boneless, skinless chicken thighs
1 lb baby red potatoes, halved
1 lb baby carrots
1 lb green beans, trimmed
1/2 cup Braggs Liquid Aminos
1/2 cup raw honey
1/4 cup ketchup (recipe below)
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground black pepper

In a small bowl, combine liquid aminos, honey, ketchup, garlic and seasonings. Place chicken thighs, potatoes, carrots and liquid mixture in a slow cooker. Cover and cook on low heat for 6-7 hours, basting every hour. Add green beans during the last 1 hour of cooking time.

Ketchup
15 oz can tomato sauce
6 oz can tomato paste
1/4 cup raw honey
1 tsp. onion powder
salt (to taste)

Whisk ingredients together in a large bowl until smooth. Allow to sit in the refrigerator for 24 hours.

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Steak Salad with Mango-Lime Dressing

Steak Salad with Mango-Lime Dressing
Makes 1 serving

4 oz. beef flank steak
1/4 tsp. ground paprika
1 pinch ground cumin
1 pinch sea salt
1 cup chopped raw kale
1/2 cup cherry tomatoes, halved
1/2 cup chopped jicama
1/8 medium avocado, chopped
1/2 cup chopped fresh mango
1 tbsp. chopped raw pecans
2 tbsp. Mango-Lime Dressing

Season both sides of steak with paprika, cumin and salt. Heat a grill (or indoor grill pan) over medium-high heat. Grill steak for 4-6 minutes per side, or until done. Remove from heat and let rest for 5 minutes. Thinly slice steak against the grain. Set aside.

Combine kale, tomatoes, jicama and avocado in a medium bowl; toss gently to blend. Top salad with mango, steak and pecans. Drizzle with Mango-Lime Dressing.

Mango-Lime Dressing
Makes 12 servings (2 tbsp. each)

1 large mango, peeled, pitted and chopped
1/4 cup fresh lime juice (about 3 limes)
1/4 cup fresh orange juice (about 1 small orange)
1.5 tsp. lime zest
1 tbsp. raw honey
1/2 tsp. ground cumin
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1/3 cup extra-virgin olive oil

Place mango, lime juice, orange juice, lime zest, honey, cumin, salt and pepper in a blender or food processor; cover and blend until smooth. Slowly add oil, blending continuously until well blended.

21 Day Fix portions: 2 green, 1 purple, 1 red, 1 blue, 1 orange

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Grilled Chicken & Cream Corn

My family enjoyed this grilled chicken and cream corn recipe a couple of weeks ago. We can still get fresh ears of corn during the Fall in Texas, but if you can't where you live don't let that stop you from trying this recipe! Just sub frozen corn for the fresh corn.

Grilled Chicken & Cream Corn

Serves 4

Ingredients:

4 tsp Extra virgin olive oil

1 tsp Paprika

1 lb boneless, skinless chicken breasts

3 fresh ears of corn

1/3 cup plain Greek yogurt

½ tsp dried Basil

Directions:

1. Mix the oil & paprika in a small bowl. Brush corn & chicken with oil mixture. Sprinkle with salt & pepper.
2. Grill chicken & corn on an outdoor grill or indoor grill pan until chicken is cooked through.
3. Cut corn kernels from the cob by slicing downward with a sharp knife. Transfer corn to a bowl. Stir in Greek yogurt & basil.

21 Day Fix container counts: 1 red, 1 yellow, 1 tsp

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Shrimp Pasta

Shrimp Pasta

4 servings

4 tbsp Balsamic vinaigrette (recipe below), divided

1 lb. fresh shrimp, peeled & deveined

2 small tomatoes, chopped (2 cups)

¾ cup plain Greek yogurt

2 tsp dried Basil

8 oz brown rice fettuccine (or whole-wheat fettuccine), cooked & drained

½ cup grated Parmesan cheese

Balsamic Vinaigrette

1 ¼ cup lemon juice

6 tbsp balsamic vinegar

1 tsp honey

2 tsp Dijon mustard

6 tbsp extra virgin olive oil

Directions:

1. Pour 2 tbsp vinaigrette over shrimp in a small bowl; stir to combine; cover & refrigerate for 20 minutes.
2. Heat large skillet over medium heat. Add shrimp & cook 3 minutes or until shrimp turns pink, stirring frequently. Remove shrimp from skillet. Add tomatoes, remaining 2 tbsp vinaigrette, Greek yogurt & basil to the same skillet. Cook & stir 2 minutes, until well blended. Add shrimp & cook until heated through. Place hot fettuccine on a large serving platter & top with the shrimp mixture. Sprinkle with grated Parmesan cheese.

21 Day Fix container counts: ½ orange, 1 yellow, 1 red, ½ blue

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Slow-cooker Creamy Chicken Enchiladas

Slow-cooker Creamy Chicken Enchiladas

Serves 4

Ingredients:

1 lb boneless, skinless chicken breasts

1 onion, chopped

2 cups salsa, divided

1 tsp cumin

3 jalapeno peppers, seeded & chopped (optional)

½ cup plain Greek yogurt

8 corn tortillas, warmed

1 cup Mexican cheese blend, shredded

Directions:

1. Place chicken, onion, 1 cup salsa, cumin & jalapeno (if using) in a slow cooker. Cover & cook on low for 4 hours.
2. Remove chicken and shred. Add Greek yogurt & stir until combined.
3. Fill warmed tortillas with chicken mixture and place (seam side down) in a baking dish that has been sprayed with cooking spray. Top with remaining salsa and shredded cheese.
4. Bake at 350° for 30 minutes.
5. Top with additional salsa, guacamole or avocado if desired.

21 Day Fix container counts: 1 red, ½ purple, 1 yellow, 1 blue

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