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

Read More

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

Read More

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.

Read More

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.

Read More

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

Read More

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.

Read More

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

Read More