This Fit Life | Weekly Recipe Round (Up) 20
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Weekly Recipe Round (Up) 20

Alright, y’all!!!  Here it is…your weekly dinner menu!!!  The theme this week is….what’s cookin’ in my kitchen!  I am going to share with you exactly what I am going to be cooking and serving to my family this week.   Now – you may be like – wait a minute, don’t you always post what you’re making every week?

Well…not exactly….All of the recipes I share with you I have definitely tried and they are all recipes I have liked – of that you can be sure!  But I don’t necessarily make them the same week that I share them.  Sometimes I’ve made them a week prior, for example.

So this week…you and I…and your family or friends or whoever else you are cooking for this week…can all have the same dinners all week!  Kinda cool, huh?  It’s almost as if we were all sitting at the same table, sharing the meal together!

One more thing you should know – I have difficulty getting in all my green containers every day (or veggies for you non 21 day fixers) so these recipes are all packed FULL of veggies!

So – here we go…

21 Day Fix Butternut Squash Lentil Chili

Source:http://www.kelseyjacoby.com/blog/2015/11/8/recipe-butternut-squash-lentil-chili

Butternut+Squash+Lentil+Chili

Ingredients:

  • 1 small organic butternut squash, 1/2 inch cubed (I used frozen, cubed)
  • Coconut oil for cooking
  • 1 pound lean ground meat (I used turkey)
  • 1/2 a large organic onion, chopped
  • 1 organic bell pepper, chopped
  • 2 cups sliced mushrooms
  • 2 tbsp garlic
  • 2 – 14.5 ounce cans of organic diced tomatoes (no salt added)
  • 1 – 16 ounce can of crushed pineapple AND 1 – 8 ounce can crushed pineapple (I omitted this because I never have issues getting all my purple containers in or fruits)
  • 1 – 8 ounce bag of Red Chili Lentilicious (if you don’t have access to this, use 8 oz of lentils, and season with 1 tsp chili powder and 1/2 tsp cumin).

Directions:

  1. In a large pot, heat 1 tbsp coconut oil, add cubed butternut squash to soften and cover, about 10 minutes.
  2. Meanwhile, in a medium skillet, add ground meat let cook all the way through. (Add more garlic, dash of chili powder and cumin for extra spice).
  3. In a medium sauce pan, follow brief directions for the lentils, about 10 minutes total cook time.
  4. Once the squash is softened, add chopped onion, bell pepper, mushrooms and garlic, cover and let cook about 5 minutes.
  5. Add cooked meat and both cans of chopped tomatoes. Once the lentils are cooked through (with some liquid remaining), add to the pot. (If you didn’t use this bag of lentils, add more seasoning to taste (don’t over heat it!).
  6. Let chili cook through with all ingredients for at least 10 minutes, on low. Serve and garnish with cheese, avocado, Greek yogurt (instead of sour cream), and cilantro if you wish! ENJOY!
21 Day Fix Portions:

This recipe yields about 10 cups of chili. Since this is so hearty on the vegetables, I thought 5 servings was adequate (really I could have eaten more it was so good). 🙂 So, with 5 servings, each serving allots to the following containers: 1.5 green, 1 red, 1/2 yellow, 1/2 purple.

Beef and Broccoli with Red Bell Pepper

Source: http://www.beachbody.com/beachbodyblog/nutrition/beef-broccoli-red-bell-pepper

Beef-with-Broccoli_y7h53p

Ingredients:
¼ cup reduced-sodium soy sauce (I use coconut aminos)
6 Tbsp. water, divided use
2 Tbsp. corn starch, divided use (or coconut flour)
1 Tbsp. raw honey
1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces
1 tsp. coconut oil
4 cups broccoli florets
2 medium bell peppers, cut into 1-inch cubes
2 cloves garlic, chopped
1 thin slice fresh ginger, peeled, finely chopped

Preparation:
1. Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.
2. Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.
3. Heat oil in large skillet over medium-high heat.
4. Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.
5. Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.
6. Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.
7. Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.

Tip:  Serve with brown rice or quinoa if desired

Another Tip:  For a low carb/paleo option serve it with zoodles (zucchini noodles) or spaghetti squash

Copycat Chipotle Steak Bowl

chipotle1

Steak Rub

Ingredients

1 tsp. dried oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
2 teaspoons vegetable oil
1 pound skirt steak

Directions

Combine spices in a small bowl.  Rub steak with the spice combination on both sides before cooking in vegetable oil.

Copycat Chipotle Cilantro Lime Rice

Source: http://www.beachreadynow.com/recipes/copycat-chipotle-steak-bowls/

Ingredients

1 C. uncooked basmati rice (I use brown rice but doesn’t taste quite the same – but it’s still good!  You could also do this with cauliflower “rice”)
1 1/2 Tbsp. lime juice
1 Tbsp. olive oil
1/4 C. fresh chopped cilantro
1/2 tsp. salt

Directions

In a medium saucepan, heat olive oil on medium.  Add uncooked rice and sauté until it begins to brown slightly.  Add lime juice. Toss to coat.  Add 2 C. water and reduce heat to low.  Cover.  Cook until rice is done, season with salt and cilantro.

Black Beans

Ingredients

2 15-oz. cans black beans, rinsed and drained
1 Tbsp. extra virgin olive oil
½ C. chopped onion
2 cloves garlic, finely minced
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper
1 bay leaf
1 tsp. lime juice

Directions

Sautee onions and garlic in olive oil until translucent. Add beans and spices. Heat until warm.

Add whatever else you desire- salsa, lettuce, tomatoes, avocado, sour cream (I use plain Greek yogurt), jalapeños, cheese, etc.

Salmon Baked in Foil

Source: http://www.beachreadynow.com/recipes/clean-eating-recipes-salmon-baked-foil/

salmon

Ingredients

  • 3 Tbsp. honey
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. minced fresh thyme
  • 2 garlic cloves, minced
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 4  salmon fillets

Directions

 

Preheat oven to 375 degrees.  In a bowl, combine the honey, vinegar, olive oil, thyme, garlic, salt and pepper.  Whisk to emulsify.   Place salmon fillets in aluminum foil.  Brush with honey mixture and seal tightly.   Cook until salmon is flaky, tender and cooked through about 12-15 minutes.  Don’t overcook.

Serve it with whatever sides you desire!!  I will be serving mine with roasted broccoli and baked sweet potatoes topped with cinnamon and little bit of butter.

I hope you and your family enjoy these recipes right along with mine!!!

I would love to hear about it so comment about your experience with these recipes or just your thoughts on this blog in general.

And don’t forget – Sharing is Caring so share this blog with others!!

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