Category Archives: Recipes

Weekly Recipe Round (8) Up

Hey y’all!  Here is your HEALTHY and TASTY weekly dinner menu!

weekly menu 8

I told you I wanted to give you variety, right?  I wouldn’t want you to get bored or anything crazy like that!  So these are all 21 Day Fix Recipes!  For those of you who are following the 21 Day Fix meal plan, (not diet, meal plan) I included the container counts for you…your welcome!

Why, you may ask, am I sharing a whole bunch of 21 Day Fix Recipes?  Because they are delicious, well-balanced, healthy meals!  It’s not a diet!  As I’ve said a million times before and I’ll say it again – diets don’t work!  Healthy eating does!

me and 21 day fix containers

Why I LOVE the 21Day Fix Recipes:

  1.  You do not feel deprived
  2. You are not hungry (it’s actually a lot of food!) but if you are hungry than there are suggestions to follow as to what containers to add
  3. There are TONS of recipes (literally, tons all over the internet) and there’s even a cookbook, which I happen to have and it’s awesome!  It’s called Fixate.  Want it?  You can purchase it here:

4. There are MANY family-friendly recipes

5. There are MANY husband-friendly recipes

6.  It is a GREAT way to eat clean and still ENJOY your meals!  (It’s not like you’re eating a piece of lettuce and a hard-boiled egg).  This is REAL food!  And it’s REAL good!

Macaroni and Cheese with Broccoli


21 day fix containers: 1 green; ½ red; 1 yellow; ½ blue



4 oz. dry whole wheat elbow macaroni (or pasta)

4 tsp. organic grass-fed butter (or organic coconut oil)

2 Tbsp. unbleached whole wheat flour

1½ cups unsweetened almond milk

1¼ cups freshly grated extra-sharp cheddar cheese

3 cups cooked chopped chicken breast, boneless, skinless

6 cups chopped broccoli florets, steamed

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper


  1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.
  2. Melt butter in large saucepan over medium heat.
  3. Add flour; cook, whisking constantly, for 1 minute, or until brown (don’t let it burn).
  4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.
  5. Reduce heat to low. Add cheese; cook, whisking constantly, for 2 to 3 minutes, or until melted.
  6. Add chicken, broccoli, salt, and pepper; cook, stirring constantly, for 1 minute, or until heated through.
  7. Serve immediately.

Tips and Variations:

  • Use quinoa pasta and gluten-free flour if you’re following a gluten-free lifestyle.
  • Asparagus, green beans or Brussels sprouts can be substituted for broccoli.
  • A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.

Chicken Cacciatore


chicken cacciatore

21 day fix containers: 1 red; 2 green

Total Time: 31 min.

Prep Time: 10 min.

Cooking Time: 21 min.

Yield: 4 servings


1 Tbsp. olive oil

1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch pieces

1 medium onion, thinly sliced

1 medium celery stalk, sliced

1 clove garlic, finely chopped

1 medium red bell pepper, cut into 1-inch pieces

8 oz. sliced mushrooms

1 (14.5 oz.) can whole tomatoes

1½ tsp. dried basil, crushed

Ground black pepper (to taste; optional)

2 medium zucchini, sliced

1 medium eggplant, peeled, cut into 1-inch cubes

6 fresh parsley sprigs, finely chopped (for garnish, optional)


  1. Heat oil in large nonstick skillet over medium high heat.
  2. Add chicken; cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.
  3. Add onion, celery, garlic, bell pepper, and mushrooms. Cook, stirring occasionally, for 4 to 5 minutes or until onion begins to soften.
  4. Add tomatoes, basil, and pepper; cook, stirring occasionally, for 5 to 6 minutes.
  5. Add zucchini and eggplant; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink in the middle, and juices run clear.
  6. Garnish with parsley if desired.

Tip: Chicken Cacciatore can be served over brown rice or whole wheat pasta.

Another Tip:  Don’t do Carbs?  Serve it with a salad!

And yet even another tip (because I’m feeling generous): You can make this in the crockpot!  And since I don’t cook raw chicken (gross!) that’s what I do.

New England Clam Chowder


clam chowder

21 day fix containers: ½ yellow; ½ green; ½ red; 1 teaspoon

Total Time: 40 min.

Prep Time: 15 min.

Cooking Time: 25 min.

Yield: 8 servings, approx. 1 cup each


5 tsp. olive oil, divided use

2 slices turkey bacon, chopped

1 medium onion, chopped

2 medium stalks celery, chopped

2 medium carrots, chopped

2 medium russet potatoes, peeled, cut into cubes

1½ tsp. finely chopped fresh thyme (or dried thyme leaves)

1 tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1½ cups low-sodium organic vegetable broth

1½ cups clam juice

¼ cup whole wheat flour

1½ cups unsweetened almond milk

2 cups chopped clams


  1. Heat 2 tsp. oil in medium saucepan over medium-high heat.
  2. Add turkey bacon and onions; cook, stirring frequently, for 5 to 8 minutes, or until onions are translucent.
  3. Add celery, carrots, potatoes, thyme, salt, and pepper; cook, stirring frequently, for 5 to 6 minutes.
  4. Add vegetable broth and clam juice. Bring to a boil. Reduce heat to low. Gently boil for 15 minutes.
  5. Heat remaining 3 tsp. oil in medium saucepan over medium heat.
  6. Add flour; cook, stirring constantly, for 2 to 3 minutes.
  7. Add 1 cup of hot liquid from medium saucepan; whisk until well  blended. Add this thickened mixture back to medium saucepan. If Cook, stirring frequently, for 3 to 5 minutes, or until thickened.
  8. Add almond milk and clams; cook, stirring frequently, for 3 to 5  minutes, or until thickened.

Tip:  If you are gluten free, try adding gluten free flour or coconut flour instead

Another Tip:  Serve this with some Paleo rolls and/or a side of your favorite flavor of chicken sausage


Winter Superfoods Bowls

winter superfoods bowl

21 day fix containers: 1 ½ green; 2 ½ yellow, 1 blue; 1 orange; 1 teaspoon


Total Time: 55 min.

Prep Time: 20 min.

Cooking Time: 35 min.

Yield: 4 servings


2 medium beets, peeled, cut into 1-inch cubes (buy these already roasted in the produce section to save time!)

2 medium sweet potatoes, cut into 1-inch cubes (buy frozen sweet potatoes already diced to save time!)

4 tsp. olive oil, divided use

½ tsp. ground cumin, divided use

Sea salt (or Himalayan salt) and ground black pepper, divided use

2 cups Brussels sprouts, cut in half lengthwise

½ medium avocado, cut into chunks

¼ cup water

2 Tbsp. fresh lime juice

1 Tbsp. rice vinegar

1 clove garlic, finely chopped

1 tsp. raw honey (or maple syrup)

2 cups cooked bulgur, warm

2 cups chopped kale

1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed

¼ cup sliced almonds, toasted

¼ cup sunflower seeds



  1. Preheat oven to 425º F.
  2. Place beets and sweet potato on a large baking sheet. Drizzle with ½ tsp. oil. Season with ¼ tsp. cumin, salt and pepper, if desired
  3. Bake for 10 to 15 minutes; stir.
  4. Add Brussels sprouts. Drizzle with ½ tsp. oil. Bake for 20 minutes, stirring halfway through, or until vegetables are tender-crisp.
  5. While vegetables are baking make dressing by placing avocado, water, lime juice, vinegar, remaining 3 tsp. oil, garlic, honey, remaining ¼ tsp. cumin, and salt in blender (or food processor); cover. Blend until smooth. Set aside.
  6. Evenly divide bulgur between four serving bowls. Evenly top with kale, chickpeas, roasted vegetables, dressing, almonds, and sunflower seeds; serve immediately.


  • Spinach, Swiss chard, or collard greens can be substituted for kale
  • Broccoli can be substituted for Brussels sprouts.
  • Legumes can be substituted for beets and sweet potatoes.

Tip:  you can roast the beets and sweet potatoes the night before to save time the next day!

Another tip:  This can easily be served with chicken breast


And there you go!  Now all you have to do is get to the grocery store and get all of these delicious ingredients to make these delicious meals!  You know what else you need to do?  SHARE this post with others!

DON’T FORGET:  Comment also!  I love to hear from y’all out there in Cyberspace!

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Weekly Recipe Round (7) Up

Weekly Recipe Round (7) Up

Did you know that you can check out magazines at the library? Well…I didn’t! And I was super excited to find out that I could check out some Cooking Light Magazines that had delicious recipes in them! AND I am going to share them with you!

me and cooking light mag

You may be wondering why I didn’t know you could check out magazines at the library since it seems like something everyone would know, especially since me and my kids spend an inordinate amount of time there.

However, the key word in that sentence is “kids”…so when we go to the local library, I spend the majority of the time in the children’s corner, reading to my daughter with one eye while keeping the other eye on my son, who is usually pulling books off the shelf and trying to escape out the door. Needless to say, I don’t get to spend much time browsing in my specific sections of interest.

If you’ve been reading my blog for a while (and shame on you if you haven’t) than I know you know how amped up I get to share recipes with y’all! I am particularly excited about these recipes (not only because they came from a new-to-me section of the library, but because they are designed to make your life (and therefore, my life) simpler! They are either 20 minute recipes or 5 ingredient recipes AND they are tasty AND healthy!!

Chicken Verde Tacos, Serves 4

salsa verde tacos


2 cups shredded rotisserie chicken breast

½ cup prepared organic salsa verde

8 (6 inch) corn tortillas

2 cups thinly sliced purple cabbage

1/3 cup plain greek yogurt


  1. Combine chicken and salsa in a saucepan over medium heat; cook 2 minutes or until throughoutly heated.
  2. Heat tortillas 20 seconds on each side over an open flame
  3. Combine cabbage and yogurt in a bowl, toss to coat
  4. Divide chicken mixture evenly among tortillas. Top with cabbage mixture
  5. Eat and Enjoy!

Tip: If you don’t want to use tortillas because you are trying to cut back on carbs, use Romaine lettuce leaves instead as the “tortilla”. OR you could put the chicken on to of a bed of lettuce and make a salad

Another tip: Serve with cauliflower “rice” (for low carb/no carb diet), brown rice, black beans and/or avocado slices

Shrimp and Broccoli Rotini, serves 4

shrimp and broccoli


6 cups water

8 oz uncooked rotini

3 cups packaged fresh broccoli florets (or frozen)

2 TBSP olive oil

1 lb peeled and deveined large shrimp

2 tsp grated lemon rind

2 ½ TBSP unsalted butter

2 TBSP fresh lemon juice

Sea salt and black pepper, to taste


  1. Boil 6 cups of water
  2. Add pasta and cook according to directions, omitting salt and fat
  3. Add broccoli during last 3 minutes of cooking; drain
  4. Heat oil in a large skillet
  5. Add shrimp to pan; sauté 2 minutes.
  6. Stir in lemon rind; sauté 1 minute
  7. Add pasta mixture, butter, lemon juice, salt and pepper
  8. Sauté 1 minute, stirring occasionally; toss to coat
  9. Add salt and pepper
  10. Eat and enjoy!

Tip: For a low-carb option, use spaghetti squash or spiralized zucchini noodles instead

Another tip: Serve with a side salad and homemade tomato soup

Tarragon Chicken Salad Wraps; Serves 4

chicken tarragon salad


2 cups shredded rotisserie chicken breast

¾ cup Greek yogurt

1/3 finely chopped celery

3 TBSP chopped fresh tarragon

2 TBSP fresh lemon juice

½ tsp black pepper

4 large green leaf lettuce leaves

Tomatoes, sliced


  1. Combine all the ingredients in a bowl except the tomatoes and lettuce
  2. Divide the chicken mixture onto lettuce leaves
  3. Top with tomatoes and wrap the lettuce
  4. Eat and Enjoy!

Tip: This could also be served on whole wheat bread

Another tip: Serve this with a fruit salad and/or homemade soup

Flank Steak with Herb Dressing and Charred Broccolini, Serves 4

flank steak


¼ cup olive oil, divided

¼ cup finely chopped fresh poultry herbs, divided

2 tsp fresh minced garlic

1 lb flank steak

¾ tsp sea salt

½ tsp black pepper

1 lb broccolini or broccoli

½ cup water

2 tsp fresh lemon juice


  1. Combine 3 TBSP olive oil, 3 TBSP herbs and garlic in a skillet over medium heat. Cook and stir for 1 ½ minutes
  2. Remove mixture and put in a bowl
  3. Cut steak into 4 equal pieces, sprinkle with 3/8 tsp salt and pepper
  4. Add steak to pan and cook 3 minutes on each side or until desired degree of doneness.
  5. Remove steak and place in a shallow dish to collect juices; sprinkle with remaining 1 TBSP of herbs
  6. Add remaining 1 TBSP oil to pan and return to high eat. Add Broccolini; cook 2 minutes
  7. Add ½ cup water to pan, cover and cook 3 minutes or until tender. Sprinkle with 3/8 tsp salt, drizzle with juice
  8. Divide steak among 4 plates. Combine steak juices and herb mixture in a bowl, stirring with a whisk.
  9. Serve steak with dressing and broccolini
  10. Eat and enjoy!

Tip: Served with a baked sweet potato and/or side salad

Another tip: This would be a GREAT Valentine’s Day Recipe if you plan to stay at home (which I do)