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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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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