Tag Archives: 21 Day Fix Approved Recipe

21 Day Fix Approved Chicken Cacciatore

21 Day Fix  Approved Chicken Cacciatore

21 Day Fix Approved Chicken Cacciatore

We have been trying to find a healthy way to do all of our favorite meals 21 Day Fix Approved. Every week we have been adding something new into the mix. This week it was 21 Day Fix Approved Chicken Cacciatore and it was delicious. I ate the leftovers for lunch for 2 days!! If you do not want to eat the leftovers that many day in a row then freeze some. It taste even better!

Ingredients

  • 1 tsp olive oil
  • 1 lb boneless skinless chicken breast,  sliced into 1 inch pieces
  • 1 medium onion sliced
  • 2 tsp minced garlic
  • 1 medium red bell pepper, sliced
  • 8 oz sliced mushrooms
  • 1 (15 oz) can crushed tomatoes
  • 2 tsp dried basil
  • black pepper (optional)
  • 2 medium zucchini, sliced
  • 1 medium eggplant, sliced into 1 inch strips
  • fresh parsley (garnish)
  • grated parmesan (optional, garnish)

Preparation

  1. Heat olive oil in a pan over medium heat.
  2. Add the chicken to the pan and cook, stirring it frequently. Do this for 3-4 minutes or until browned.
  3. Add onion, garlic, bell pepper, and mushrooms. Cook this stirring frequently for approximately 5 minutes or until the onion is soft.
  4. Add tomatoes, basil and black pepper. Cook this mixture, stirring occasionally for approximately 6 minutes
  5. Add the zucchini and the eggplant. Cook the mixture stirring occasionally for 5-6 minutes and check to make sure the chicken is cooked through.
  6. Garnish with parsley, parmesan or both if you like!
  7. Serve alone or over whole grain pasta, quinoa or rice.
21 Day Fix  Approved Chicken Cacciatore

21 Day Fix Approved Chicken Cacciatore

Nutritional Information (per serving) not including brown rice pasta:
Calories: 246
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 67 mg
Sodium: 538 mg
Carbohydrates: 21 g
Fiber: 8 g
Sugar: 11 g
Protein: 28 g

Containers
2 Greens
1 Red
½ tsp

If you are looking for support during your 21 Day Fix journey, I would love to have you join one of my monthly online accountability groups. Feel free to email me at joannebjung@gmail.com or message me on my Facebook page Clean Eating Mommy.

If we are not already lets connect:
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Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

Leftover Carnitas Salad

Carnitas Salad Recipe

Leftover Carnitas Salad

Leftover Carnitas Salad, yes I said leftovers hahahaha. Maybe you never have leftover carnitas but since we are a small family we always have leftover carnitas. I am always looking for ways to use them up besides just my regular tacos or burrito bowls. We love to cook our carnitas in the slow cooker. Check out the recipe here: Clean Eating Slow Cooker Carnitas. The slow cooker carnitas recipe is probably the most popular when I run my Slow Cooker Groups. People love it and so do we!!

Ingredients for Salad:

  • Leftover Carnitas
  • 1 cup of frozen corn
  • 1/2 a yellow bell pepper, deseeded and sliced
  • 1/2 a red bell pepper, deseeded and sliced
  • 1 poblano pepper, deseeded and sliced
  • 4-5 cups of romaine lettuce
  • 1 avocado sliced
  • Cilantro to garnish
  • lime wedges to garnish

Ingredients for Dressing:

  • 1/4 of olive oil
  • juice of 2 limes
  • 2 tsps of minced garlic
  • 1 tsp honey
  • 1 tbsp of adobo
  • 1/3 cup of chopped cilantro
  • 1 tsp ground cumin
  • 2 tbsp of plain greek yogurt

Preparation

  1. Warm up your left over carnitas under the broiler to crisp them up.
  2. Put frozen corn in a pan and cook until toasted. A little char on it or burn as I like to call it.
  3. While toasting the corn put all dressing ingredients in a food processor or blender and blend.
  4. Combine all ingredients in a large salad bowl and top with dressing. Toss your salad and serve. Enjoy!!

We had this last night and my hubby loved it!! We will definitely be doing this salad again. If you need something a little more hearty or CARBS…. add some quinoa or brown rice to ice. Or why not eat some tortillas or make this salad into a tostada! Sounds yummy right?

If we are not already lets connect:
Facebook
Instagram
Twitter
Until next time,
Joanne Barnes-Jung
Independent Beachbody Coach

21 Day Fix Approved Shrimp Stir Fry

21 Day Fix Recipes

21 Day Fix Approved Shrimp Stir Fry

21 Day Fix Approved Shrimp Stir Fry is on my meal plan for today and I am so excited to give it a try. I am not actually doing 21 Day Fix currently but I am following a similar meal plan while I am doing Core De Force.
We love shrimp or any shellfish for that matter in our home. We eat shrimp often in salads, on the grill, in pasta and many other ways. It has been awhile since I have made a good stir fry so today is that day!!
 
Ingredients:
1 Tbsp. olive oil
2 medium red onions, sliced in wedges
1 clove garlic, finely chopped
1 thin slice fresh ginger, peeled, thinly chopped
¾ cup broccoli florets
1 Tbsp. reduced-sodium soy sauce
2 tsp. rice vinegar
4 Tbsp. low sodium organic chicken broth, divided use
3 cups mushrooms, cut in half
1 yellow bell pepper, cut into cubes
½ cup sliced water chestnuts, drained
2½ cups snow peas, trimmed
1 lb. raw shrimp, peeled, deveined
 
Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onions; cook, stirring frequently, for 4 to 5 minutes, or until onions are translucent.
3. Add garlic, ginger, and broccoli; cook, stirring frequently, for 1 minute.
4. Add soy sauce, vinegar, and 2 Tbsp. chicken broth; cook, stirring frequently, for 1 to 2 minutes.
5. Add mushrooms, bell pepper, water chestnuts, and remaining 2 Tbsp. broth; cook, stirring frequently, for 2 to 3 minutes.
6. Add snow peas and shrimp; cook, stirring frequently, for 2 to 3 minutes, or until vegetables are tender-crisp and shrimp is opaque and firm.

Total Time: 29 min.
Prep Time: 15 min.
Cooking Time: 14 min.
Yield: 4 servings, about 1½ cups each

Container Count is 2 Greens, 1/2 Red and 1/2 Tsp.

I will be serving mine with a yellow container of quinoa. You could also choose to have brown or wild rice in your yellow container. If you are looking for some support with your 21 Day Fix journey, I would love to support you in my monthly accountability group. Let’s connect email me at joannebjung@gmail.com or message me on my Clean Eating Mommy Facebook page. I would love to get to know you!

21 Day Fix Approved Pasta with Kale and Turkey Sausage

21 Day Fix Approved Recipe

21 Day Fix Approved Pasta with Kale and Turkey Sausage. Photo Credit to Team Beachbody Blog and Kirsten Morningstar

Another Tasty Tuesday recipe feature!! I am a sucker for a hearty bowl of pasta and when I have it I usually eat too much. That is why I am so happy that I have my portion control containers, otherwise I would probably never eat it! Here is a pasta recipe that I have made from the Beachbody Blog and love it.

Ingredients:
6 oz. dry whole wheat pasta
1 tsp. olive oil
½ medium yellow (or orange) bell pepper, chopped
½ medium onion, chopped
8 oz. Italian-style turkey sausage, chopped
1 clove garlic, finely chopped
Sea salt and ground black pepper (to taste; optional)
½ cup low-sodium, organic fat-free chicken broth
1 bunch kale, ribs removed, chopped (about 3 cups)
1 Tbsp. shredded Parmesan cheese (to taste; optional)

Preparation:
1. Cook pasta according to package directions. Set aside.
2. Heat large skillet over medium heat.
3. Add oil, bell pepper, and onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4. Add sausage and garlic, Season with salt and pepper if desired; cook, stirring frequently, for 5 to 7 minutes, or until sausage starts to brown.
5. Add broth and kale; cook, stirring occasionally, adding additional broth or water as needed, for 4 to 5 minutes, or until kale is soft.
6. Add pasta to sausage mixture.
7. Top with cheese if desired.

Nutritional Information (per serving):
Calories: 321
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 43 mg
Sodium: 509 mg
Carbohydrates: 43 g
Fiber: 2 g
Sugar: 1 g
Protein: 23 g

Containers
½ Green
½ Red
2 Yellows
½ tsp.

If you are looking for support on your 21 Day Fix or 21 Day Fix Extreme journey, I would love to help you!! I have am AMAZING accountability group that I run every month and the peer support is what I think is missing a lot of the time when people try a program and fail at it. If you would like to do 21 Day Fix with us email me joannebjung@gmail.com or message me on my Clean Eating Mommy Facebook Page.

21 Day Fix Approved Slow Cooker Cheesy Chicken Enchiladas

21 Day Fix Approved Cheesy Chicken Enchiladas

21 Day Fix Approved Cheesy Chicken Enchiladas

Tasty Tuesday Recipe Feature!! Since we moved to Dallas, Texas we have been OBSESSED with Tex-Mex and Mexican food in general. This is a healthier version of one of my favorites Chicken Enchiladas!!! The best part is that it is 21 Day Fix Approved!!

21 Day Fix Approved Slow Cooker Cheesy Chicken Enchiladas

Total Time: 3 hrs. 28 min.
Prep Time: 15 min.
Cooking Time: 3 hrs. 13 min.
Yield: 10 servings, about 1 cup each
Ingredients:
1 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 medium jalapenos, seeded and deveined, finely chopped
1 lb. raw ground chicken breast
1½ cups dry farro, rinsed
1 (15-oz.) can black beans, rinsed, drained
1 cup frozen corn
1 (15-oz.) can diced fire roasted tomatoes (or diced tomatoes), no salt added
1 cup water
1 (10-oz.) can red enchilada sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. ground coriander
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 cup shredded jack (or cheddar or Mexican blend) cheese
3 medium green onions, chopped
¼ cup finely chopped fresh cilantro
Preparation:
1. Heat oil in medium nonstick skillet over medium-high heat.
2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
5. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
7. Top with green onions and cilantro; serve.

Serving Size 1 Cup in Containers Equals: 1 green container, 1/2 red container, 2 yellow containers and  1/2 blue container

Nutrition Facts:
320 Calories
Total fat 11 grams
Saturated Fat 2 grams
Cholesterol 12mg
Sodium 394mg
Carbohydrates 37 grams
Dietary Fiber 9 grams
Sugars 3 grams
Protein 18 grams

Recipe Sourced from Beachbody Blog https://www.beachbodyondemand.com/blog/slow-cooker-chicken-enchiladas-recipe

If you are doing 21 Day Fix and you are looking for a support group, contact me and let’s work together!! Email me joannebjung@gmail.com to get into my next fitness accountability group on Facebook.