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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Creamy Taco Mac

I am a lover of pasta. All types of pasta from ziti to spaghetti to lasagna to ravioli. I have been LOVING brown rice pasta lately. Try it out if you haven't before! You can use whole wheat pasta if you can't find brown rice.

Creamy Taco Mac
Serves: 6
1 pound lean ground turkey
8 oz. dry brown rice pasta shapes
1 cup diced onion
2 cloves garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (recipe below)
7 oz. plain Greek yogurt
salt & pepper

Bring a large pot of water to a boil. Cook pasta according to the package directions. Drain and set aside.

While pasta is boiling, in a large skillet cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add chopped onion to the skillet. Cook for 3-5 minutes until onion is soft. Mix in garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning. Let simmer over medium heat for 3-5 minutes. Stir in the cooked pasta and yogurt. Continue stirring until well combined. Season with salt and pepper to taste. Remove from heat and serve!

Taco Seasoning
4 tbsp. chili powder
2 tbsp. paprika
3 tbsp. ground cumin
1 tbsp. onion powder
1 tbsp. garlic powder
1/4 tsp. Cayenne pepper

If you are following the 21 Day Fix nutrition plan 1 serving counts as 1 red, 1 yellow and 1/2 green.

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Pork Fried Rice

I had this Pork Fried Rice on our menu for the week and had some extra cauliflower on hand that I didn't want to waste. I used a food processor to turn the cauliflower into "rice" and used it as a replacement for brown rice in this dish, but it would also be great with brown rice.

Pork Fried Rice
Serves: 4

1 lb. boneless pork chops, cut into strips
fresh ground black pepper
4 tsp. toasted sesame oil, divided
1.5 cups diced carrots
1.5 cups chopped onions
4 green onions, sliced
2 eggs, lightly beaten
2 cups cauliflower, uncooked and chopped in the food processor to "rice" consistency (or 2 cups cooked brown rice)
1 cup frozen peas
1/4 cup liquid aminos

Season pork with pepper. Heat 2 tsp. sesame oil in a large skillet over medium heat and cook pork strips until done (about 6 minutes). Remove pork from skillet and set aside.

Heat 1 tsp. sesame oil in skillet. Saute carrots and onion until tender (about 4 minutes). Stir in green onions and saute 1 minute. Remove veggies from skillet and put to the side with the pork. Wipe the skillet clean.

Heat remaining 1 tsp. sesame oil over medium low heat in skillet. Add eggs and cook for 1 minute without stirring. Once eggs are set break into large pieces with a spatula. Add pork, veggies, cauliflower rice (or brown rice) and peas to the skillet. Cook for 3 minutes. Stir in liquid aminos and serve.

If you are following the 21 Day Fix Nutrition plan, 1 serving of Pork Fried Rice w/cauliflower used as rice is: 1 Red, 2 Green, 1 tsp.

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