This Fit Life | Weekly Recipe Round (8) Up
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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:

www.beachbodycoach.com/KIMMYROOD

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

Macaroni-and-Cheese-with-Broccoli-FIXATE

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

Source: http://www.teambeachbody.com/teambeachbodyblog/nutrition/macaroni-and-cheese-with-broccoli-recipe?ICID=CT_BLOG_MAC_CHEESE_BROCCOLI

Ingredients:

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

Preparation:

  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

Source:  http://www.teambeachbody.com/teambeachbodyblog/nutrition/15-easy-one-pot-meals?ICID=CT_BLOG_ONE_POT_MEALS

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

Ingredients:

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)

Preparation:

  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

Source:  http://www.teambeachbody.com/teambeachbodyblog/nutrition/15-easy-one-pot-meals?ICID=CT_BLOG_ONE_POT_MEALS

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

Ingredients:

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

Preparation:

  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

Source: http://www.teambeachbody.com/teambeachbodyblog/nutrition/15-easy-one-pot-meals?ICID=CT_BLOG_ONE_POT_MEALS

Total Time: 55 min.

Prep Time: 20 min.

Cooking Time: 35 min.

Yield: 4 servings

Ingredients:

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

 

Preparation:

  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.

Variations:

  • 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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