Slow Cooker Orange Chicken

I adapted this recipe from Against all Grain and it's a delicious, simple dinner.

Slow Cooker Orange Chicken

2 pounds of boneless, skinless chicken breasts
1/3 cup coconut aminos
1/3 cup raw honey
2 tablespoons orange juice
2 tablespoons tomato paste
1 tablespoon toasted sesame oil
2 teaspoon minced garlic
1/2 teaspoon ground ginger
3/4 teaspoon Himalayan salt
1/4 teaspoon black pepper

1. Place chicken breast in a single layer in the bottom of a slow cooker.
2. Place the remaining ingredients in a bowl and whisk together. Pour over chicken.
3. Turn the chicken once to ensure even coating.
4. Cook the chicken on low for 4 hours.
5. Remove the chicken from the sauce and cut into cubes.
6. Transfer the sauce to a small pan.

7. Simmer the sauce over medium heat for 20 minutes, until it has reduced by half and is thick and shiny.

8. Toss the chicken in the sauce and serve over cauliflower rice or brown rice.

If you are following the Portion Fix nutrition system you can measure your chicken in your red container and rice in your yellow container.

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Chicken Parmesan

Chicken Parmesan (Fixate)
Serves: 2

2 oven-fried chicken breast (see recipe below)
6 tbsp. jarred tomato sauce (such as Classico brand)
4 tbsp. shredded mozzarella cheese
4 tbsp. shredded Parmesan cheese

Preheat oven to 350. Place chicken in medium baking dish. Top with tomato sauce and cheeses. Cover with aluminum foil and bake for 5-10 minutes, or until cheese is bubbly.

Portion Fix per serving: 1 red, 1 blue, 1/2 orange, 3.5 tsp.

Oven-Fried Chicken (Fixate)
Serves: 2

1 tbsp. pine nuts, toasted
1/2 tbsp. cornmeal
1/4 tsp. onion powder
1/4 tsp. ground paprika
1/4 tsp. garlic powder
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
1/4 tsp. dried oregano leaves
1/4 tsp. dried thyme leaves
1/8 tsp. Himalayan salt
1/4 tsp. baking powder
1/8 cup almond flour
1/8 cup coconut flour
1 tbsp. grated parmigiano cheese
1/4 cup buttermilk
1 large egg white
2 (4-oz each) raw chicken breasts, boneless, skinless
1/2 tbsp. olive oil

1. Preheat oven to 425.
2. Place pine nuts and cornmeal in food processor. Cover and pulse until finely ground.
3. Combine pine nut mixture, onion powder, paprika, garlic powder, black pepper, cayenne pepper, oregano, thyme, salt, baking powder, almond flour, coconut flour and cheese in a shallow dish. Mix well and set aside.
4. Combine buttermilk and egg white in a shallow dish. Whisk to blend.
5. Dip each chicken breast into the buttermilk mixture; dredge in pine nut mixture until evenly coated. Set aside.
6. Heat oil in large, ovenproof skillet over medium-high heat until fragrant.
7. Add chicken breasts; cook for 3-4 minutes. Turn chicken.
8. Place skillet in oven; bake for 10-12 minutes, or until chicken reads 165 degrees at thickest part.

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Chicken Stuffed Bell Peppers

I have tried many stuffed pepper recipes and this is by far my favorite! Simple and delicious...the leftovers are just as good! This recipe makes a lot of filling; I was able to freeze 1/2 of it to stuff more peppers later.

Chicken Stuffed Bell Peppers (via Fixate)
Serves: 8 (1/2 pepper each)

4 medium red bell peppers, cut in half, seeds removed
2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1.5 lbs raw chicken breast, boneless, skinless, chopped into 3/4 inch pieces
1 tsp. ground chili powder
1 tsp. ground cumin
1/4 tsp. Himalayan salt
1/4 tsp. ground black pepper
1 cup tomato sauce
2 cups cooked quinoa
1 cup canned black beans, rinsed and drained
1 cup frozen corn kernels
5 tbsp. chopped fresh cilantro
1 tbsp. fresh lime juice
1 cup shredded Monterey jack cheese

1. Preheat oven to 375.
2. Place bell peppers, skin side down, in large baking dish; set aside.
3. Heat oil in large nonstick skillet over medium heat.
4. Add onion; cook, stirring frequently, for 4-5 minutes.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add chicken, chili powder, cumin, salt and pepper; cook, stirring frequently, for 5 minutes or until chicken is no longer pink.
7. Add tomato sauce, quinoa, beans, corn, cilantro and lime juice. Reduce heat to medium-low and cook, stirring occasionally, for 3-5 minutes.
8. Add a heaping 1/2 cup of chicken mixture to each pepper half; cover lightly with foil.
9. Bake for 35 minutes. Remove foil.
10. Top each pepper evenly with cheese. Bake for 3 minutes or until cheese is melted.

Portion Fix per serving: 1 green, 1 yellow, 1 red, 1/2 blue

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Steak Fajitas

I LOVE steak fajitas! They are normally my go-to when eating Mexican food out at a restaurant. But making them at home is much healthier since you can limit the amount (and type) of oil used. This is a delicious and simple recipe that takes no time to throw together. I usually double or triple the recipe and freeze the extra raw cut meat/spices/raw cut-up veggies together in a resealable bag to quickly cook up another night!

Steak Fajitas (via Fixate)
Serves: 4 (2 fajitas each)

1.5 tsp. olive oil
2 medium red bell peppers, cut into thin strips
1 medium onion, sliced
2 cloves garlic, finely chopped
1 lb. raw extra-lean beef sirloin, cut into 2-inch strips
1 tsp. ground chili powder
1 tsp. ground cumin
1 tsp. crushed red pepper flakes
1/2 tsp. Himalayan salt
1/2 cup Salsa
8 corn tortillas, warmed
4 tbsp. plain Greek yogurt (if desired)
1 avocado (if desired)
Sprinkle of cheese (if desired)

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add bell peppers and onion; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add beef, chili powder, cumin, pepper flakes and salt; cook, stirring occasionally, for 7-8 minutes, or until meat is no longer red.
5. Add salsa; cook, stirring frequently, for 2-3 minutes.
6. Evenly top each tortilla with beef mixture, yogurt and avocado.

Portion Fix per serving: 1 green, 1 yellow, 1 red, 1 teaspoon, 1 blue (if using avocado/cheese)

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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

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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

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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.

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