Tag Archives: 21 day fix approved

Sheet Pan Roasted Garlic Shrimp with Zucchini

 

Sheet Pan Roasted Garlic Shrimp with Zucchini

Sheet Pan Roasted Garlic Shrimp with Zucchini

Roasted garlic shrimp makes for an easy sheet pan dinner. Perfect for weekday meals!

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 4 servings

Ingredients:
– Parchment paper
– 1 Tbsp. olive oil plus 1 tsp.
– 4 cloves garlic finely chopped
– 1/2 tsp. dried basil
– 1/4 tsp. sea salt or Himalayan salt
– 1/4 tsp. ground black pepper
– 4 medium zucchini cut into 1/2-inch slices
– 1 lb. medium shrimp peeled, deveined
– 1/2 cup grated Parmesan cheese
– 1 Tbsp. fresh lemon juice
– 2 Tbsp. finely chopped fresh parsley

Preparation:
1) Preheat oven to 400º F.
2) Line large sheet pan with parchment paper. Set aside.
3) Combine oil, garlic, oregano, basil, salt, and pepper in a small bowl; whisk to blend. Set aside.
4) Place zucchini on pan. Drizzle with half of oil mixture; mix well to coat. Bake for 10 minutes.
5) Add shrimp to pan; mix well.
6) Drizzle with remaining half of oil mixture; mix well. Sprinkle with cheese. Bake for 6 to 8 minutes, or until shrimp is firm and opaque, and zucchini is tender-crisp.
7) Drizzle with lemon juice and parsley; serve immediately.

Recipe originated from the Beachbody Blog

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:
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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 Chicken Butternut Squash Soup

21 Day Fix Approved Chicken Butternut Squash Soup

21 Day Fix Approved Chicken Butternut Squash Soup Photo Credit to Team Beachbody

It is still winter and it is also still cold and flu season. I am not kidding when I say that 90% of my challengers have had either colds, flus or sinus infections this past month. Lots of stuff going around. One thing I love when I am sick is a good bowl of soup and I also love to make my own. This recipe is 21 Day Fix approved and sourced from the amazing Team Beachbody blog. Love it!

Total Time: 38 min.
Prep Time: 15 min.
Cooking Time: 23 min.
Yield: 8 servings, about 1 cup each

Ingredients:
1 tsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 cups low-sodium organic chicken broth
2 Tbsp. chopped fresh thyme (or 2 Tbsp. dried thyme)
Sea salt (or Himalayan salt) and ground white pepper (to taste; optional)
8 oz rotisserie chicken breast, boneless, skinless, shredded
1 cup frozen corn (or roasted corn)
2 cups cubed butternut squash

Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion and bell pepper; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
3. Add chicken broth and thyme. Season with salt and pepper if desired; cook, stirring occasionally, for 10 minutes.
4. Add chicken, corn, and squash; cook, stirring occasionally, for 5 to 8 minutes, or until squash is soft.
5. Divide evenly between eight serving bowls.

Nutritional Information (per serving):
Calories: 168
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 25 mg
Sodium: 178 mg
Carbohydrates: 23 g
Fiber: 3 g
Sugar: 2 g
Protein: 13 g

Containers
½ Green
½ Red
½ Yellow

Are you doing the 21 Day Fix or Fix Extreme and need motivation and accountability?? Let’s talk about getting you into my Monthly Accountability Group. There is no reason that you should be doing this alone!! This month there are over a dozen ladies doing a program together and loving it. Comment here, email me at joannebjung@gmail.com or message me on my Facebook page to get started.

Slow Cooker Salsa Chicken Fajitas

Salsa Chicken

Slow Cooker Salsa Chicken Fajitas

Salsa chicken fajitas in the slow cooker are amazing!! As you probably have noticed I am a bit obsessed with the slow cooker this year. It has made our lives so much easier at dinner time. I have been seeing some recipes for salsa chicken for a while and I have been dying to give it a try. I decided to make my salsa chicken into a fajita recipe as well. Yes, I know this is in no way a traditional fajita but it is quick, easy and really tasty! It is also 21 Day Fix compatible. This is a bonus because I will be using this in my challenge groups this month. Pull out your slow cooker and give this awesome salsa chicken fajitas recipe a try!

Ingredients:

  • salsa (brand of your choice)
  • boneless, skinless chicken breast (3-4)
  • bell peppers, sliced
  • onions, chopped

Preparation

  1. Slice and chop the pepper and onions.
  2. Place the peppers and onions in the bottom of your slow cooker.
  3. Put the chicken breasts on top of the peppers and onions.
  4. Pour the Salsa on top of the chicken.
  5. Set your slow cooker on high for 4 hours.
  6. Once done, open slow cooker, remove half of the liquid and set a side.
  7. Shred the chicken with a fork.
  8. If you think that the chicken needs more moisture re-add some of the liquid that you had removed. If not hold onto the liquid and pour it on top of the leftovers when storing them. This way the chicken will not dry out.
  9. Enjoy!

We ate our chicken on whole wheat tortillas but you can also add it to a salad or make in a meal on top of rice or quinoa. We normally have left overs and use it for 2 nights. I love recipes where I know that I will have leftovers!

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

 

Slow Cooker Carnitas Clean Eating Recipe

Slow Cooker Carnitas

Slow Cooker Carnitas

Hey guys!! I posted the other night on my Instagram about our yummy dinner that we had and a lot of you asked me for the recipe. I am happy to be able to share this with you and the best part it is super easy. I love slow cooker recipes because once I set it up that is all I need to do for dinner that day. The other amazing part is that I usually have enough leftovers to have this dinner for two nights!

Slow Cooker Carnitas

Ingredients

  • 2 lbs pork shoulder
  • 1 can of low sodium chicken broth (16 ounces)
  • 3-4 garlic cloves, chopped
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 large onion, roughly chopped
  • 1 cup of natural orange juice
  • 1/4 bunch of cilantro

Preparation

  1. Add onion to the bottom of the slow cooker.
  2. Place pork on top of the onion.
  3. Add all other ingredients.
  4. Set on LOW for 8 hours.
  5. Once done shred pork. At this point it will be falling apart 🙂
  6. This part is optional. Spread the pork on a pan and place under the broiler in your oven for a few minutes to crisp it up. It turns out amazing 🙂

It is that easy! This is a great meal to have on a whole wheat tortilla or as I like to have it over some quinoa and topped with salsa, guacamole and cilantro. It is a family favorite around our house. The other great thing is that it fits in with my 21 Day Fix food plan. Yes, food this good can be eaten in my 21 Day Fix challenge group!  (use the guide on how to use your containers or ask me for clarification on this recipe).

Check out my previous post “Meal Plan for One Day Eating Clean”

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Until next time,

Joanne Barnes-Jung

Independent Beachbody Coach