Egg Roll in a Bowl

A coach friend of mine shared this recipe a few weeks ago and it sounded so good to me! I tried it last week and it did not disappoint...it tastes just like the inside of an egg roll!

Egg Roll in a Bowl
Servings: 4

1 lb natural ground pork
1 bag Coleslaw mix
1 medium onion, sliced
3 cloves garlic, minced
2 tsp fresh ginger, grated
1/4 cup Braggs Liquid Aminos
Green onions (for topping)
Sriracha (use sparingly, if desired)

Brown pork in a skillet over medium heat. Add onions and cook until soft, about 4 minutes. Add Coleslaw mix, garlic, ginger and Liquid Aminos. Cook until cabbage is soft but still has texture (about 5 minutes). Remove from heat and top with green onions. Add Sriracha, if desired.

If you are following the 21 Day Fix nutrition plan, 1 serving is 1 red, 1 green, 1 tsp.

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Skillet Taco Salad

We started a Taco Tuesday tradition in my house last week. My family loves tacos so I am going to make some version of tacos every Tuesday. Our first recipe was Skillet Taco Salad and it was a hit! My girls ate it in Tostitos Multi-grain scoop chips, my husband ate it in traditional crunchy corn taco shells and I ate mine over spinach salad with tomatoes, black olives and clean guacamole. Delicious!

Skillet Taco Salad (adapted from www.thegraciouspantry.com)

1 lb lean ground turkey
1 tbsp olive oil
1/2 large onion, chopped
1 red bell pepper, chopped
6 garlic cloves, chopped
1 tbsp ground cumin
1 tsp chili powder
1 can fat-free re-fried beans
Cheddar cheese, shredded

Optional toppings:
tomatoes
lettuce/spinach
black olives
guacamole
Greek yogurt
salsa

In a large skillet, brown turkey in oil over medium heat. Add onions, peppers, garlic and spices. Cook until veggies are soft, about 8 minutes. Spread beans over the meat mixture and top with cheese. Place skillet in oven heated to 350 degrees until the cheese is melted (about 10 minutes). Top with optional fresh ingredients and serve.

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Salsa Chicken Stuffed Potatoes

I threw together this quick dinner last week and it was really tasty! It froze well too, which is always a plus for me. Double the recipes and freeze one of the batches right before you get to the baking (last) step!

Salsa Chicken Stuffed Potatoes
Servings: 4

4 medium baking potatoes, washed and baked (I wrap them in foil and bake at 450 for about 1.5 hours)
1 lb chicken breasts, cooked and shredded or chopped (I boiled mine in water and then chopped)
1 cup salsa
2/3 cup shredded cheddar cheese

1. After potatoes are finished baking, slice in half lengthwise and scoop out the inside, leaving about 1/4 inch border around the skin to hold the potato half together.
2. In a large bowl, mix together cooked and chopped chicken with salsa. Stir to combine.
3. Spoon the chicken mixture into the hollowed out potato skins.
4. Top with cheese.
5. Bake at 350 until cheese is melted and chicken is warmed through, about 10-15 minutes.
6. Serve as is or top with a dollop of Greek yogurt.

If you are following the 21 Day Fix nutrition guide, 2 potato halves is 1 yellow, 1 red, 1/4 purple, 1/2 blue.

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Taco Chicken Kebabs

For our second week of Taco Tuesday I made these delicious Taco Chicken Kebabs. I served mine with extra veggies while the rest of my family ate theirs with Spanish Rice.

Taco Chicken Kebabs (via thegraciouspantry.com)
Serves: 6

1.5 lbs boneless, skinless chicken breasts
2 red bell peppers
2 small sweet onions
1 tbsp. garlic powder
2 tsp. onion powder
1 tbsp. ground cumin
2 tsp. chili powder
1/4 cup oil

1. Cut the chicken, peppers and onions into 2 inch chunks (try to get everything about the same size).
2. In a small bowl, whisk together the oil and spices.
3. Place all ingredients in a large resealable bag and toss well to coat. You can freeze the bag at this point for later use (I doubled the recipe and froze 1/2 at this point).
4. Alternate chicken and veggies on a kebab stick.
5. Cook on a grill (or an indoor grill pan) until chicken is cooked through.

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Mexican Skillet Casserole

Mexican Skillet Casserole
serves: 4

2 tsp. olive oil
1 medium red bell pepper, chopped
1 medium sweet onion, chopped
1 jalapeno, seeded and diced
2 cloves garlic, minced
1 lb ground turkey or lean ground beef
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. ground cumin
1 tbsp. chili powder
1.5 cups grated cheddar cheese

Optional toppings: avocado, salsa, Greek yogurt

Heat oil in a skillet over medium heat. Add turkey, onion and pepper and cook, stirring frequently and breaking up the turkey into small pieces. Continue to cook until turkey is cooked through and veggies are softened. Add spices and garlic and stir well to combine. Top with grated cheese and stir to melt.

I ate my serving with a little Greek yogurt (a great substitute for sour cream!) and salsa. My husband ate his with cornbread.

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Cocoa Zucchini Cake

Cocoa Zucchini Cake
Adapted from a Sur la table recipe

3/4 cup extra-virgin coconut oil, heated until liquefied
1 cup pure maple syrup
1 tsp. sea salt
2 large eggs
1/2 cup Greek yogurt
4 cups shredded zucchini
1 tsp. vanilla extract
2 cups white whole-wheat flour
3/4 cup cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1 cup chopped dark chocolate
1/2 cup raw pumpkin seeds

Preheat oven to 325 degrees. Spray a 9x13 baking pan (or loaf pan) with olive oil spray and dust with additional flour.

In a large mixing bowl, whisk together oil, syrup, salt, eggs, yogurt, zucchini and vanilla.

Sift flour, cocoa powder, baking powder and baking soda into the bowl with wet ingredients. Using a wooden spoon, mix just until combined and stir in chopped chocolate.

Transfer batter to greased & floured cake pan. Top with pumpkin seeds and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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Stuffed Bell Peppers

These are DELICIOUS and make great leftovers. I am having them for 4  meals this week! :)

Stuffed Bell Peppers
Serves 6

1 pound lean ground beef or turkey
1 small onion, diced
2 cloves garlic, minced
1 tbsp. chili powder
1 tsp. cumin
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne pepper
salt and pepper, to taste
15 oz. can diced tomatoes
1 1/2 cups frozen corn, thawed
6 bell peppers (any color), tops cut off and seeds & ribs removed
1 cup shredded cheddar cheese
Greek yogurt (if desired)

Preheat oven to 375. Brown meat in a skillet over medium high heat. Once browned, move the meat to one side of the pan and add the onions and garlic to the middle of the pan. Cook the onions and garlic 5 minutes. Add spices and mix meat, onions and spices together. Add in tomatoes and corn and stir until mixed.

Put the bell peppers into a glass baking dish. Fill the peppers with the meat mixture. Cover with foil and bake for 30 minutes. Remove foil, top with cheese and bake until cheese is melted (about 5 minutes). Top with a dollop of Greek yogurt and serve.

If you are following the 21 Day Fix nutrition plan, 1 serving is 1 red, 1.5 green, 1/2 blue, 1/4 yellow.

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