Sunday, November 2, 2014

A Week 'O 24 Day Challenge Dinners!




Who said clean eating can't be amazing?  I mean, look at this gorgeousness.


So excited for those of you who are joining in on our big 24 Day Challenge?   For those of you who missed it, we always have a rolling challenge going.  However, our next gargantuous group will start the Monday after New Years Day.   Misery loves company so join in. 



I'll definitely be making four of these as Fridays are always a crap shoot.   However, I threw a fifth dinner in for good measure.


So here we go, yo.


1.  Southwestern Stuffed Peppers  (omitting cheese and corn)

I think I'm most excited about this one!  This is from  Meals Full of Color. 






Ingredients:






  • Olive Oil 
  • 1/2 lb lean ground turkey breast
  • 1 cup chopped onions
  • 1 heaping tbsp of taco seasoning
  • 2 cups of cooked rice (any type you like – I like brown)
  • 3-4 organic bell peppers, halved and seeds removed
  • 1 can of black beans, drained & rinsed
  • ½ cup of organic frozen corn
  • 1 (15 -16 ounce) jar of salsa (my favorite is mango peach)
  • Toppings:
  • fresh cilantro
  • sliced avocado



Directions:


Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
*****Note – make sure you cook your turkey ahead of time that way you do not have to worry about it later. Also, I sauteed the onions until cooked thru, I then added in my cooked rice, black beans and corn.
In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
Remove from the oven and top with fresh cilantro, and avacado  just before serving.



2.  Slow Cooker White Chicken Chili



INGREDIENTS:

  • 1 pound boneless, skinless chicken breast, raw
  • 1 (16 ounce) can diced no salt added tomatoes, fire roasted or regular, OR 1 lbs. fresh, chopped
  • 4 (16 ounce) cans Great Northern beans, low sodium and/or organic
  • 1 (4 ounce) can fire roasted green chiles
  • 2 medium onions, diced
  • 6 cloves of garlic, minced
  • 1 tablespoon extra virgin olive oil
  • ¼ cup chili powder
  • 2 teaspoons cumin
  • 1 ½ cups reduced sodium chicken stock
  • 1 cup 2% cheddar, grated
  • Salt and pepper to taste

Directions: 

  1. Sauté the onions and garlic in a pan with the extra virgin olive oil until the onions are translucent.
  2. Put the tomatoes, chicken, beans, chiles, chili powder and cumin into the slow cooker. Once the onions and garlic are cooked, add them as well with 1 ½ cups of chicken stock. Stir well.
  3. Cook the chili 4-5 hours on high or 6-8 hours on low.
  4. About an hour before serving, add the 1 cup of Mexican cheese and salt and pepper to taste (and more chili powder or cumin if you’d like!).
  5. Add optional toppings if you so choose.
Note: If you use cooked chicken, this meal comes together very quickly in a soup pot or large skillet.


3.  Quinoa Fried Rice
Totally lifted from my girl Danielle at Butler Party of 3.  

Another I can't wait to try!   Looks super easy/peasy and fab.


Ingredients:

Ingredients:
  • Organic Quinoa (1 c dry)
  • Bragg’s Liquid Aminos (in place of soy sauce)
  • Mixed Vegetables (I love Costco brand with edamame)
  • Broccoli (I steam it or sauté it ahead of time), mushrooms, and zucchini (all diced)
  • 2 eggs


Directions: 


 Prepare 1 c uncooked quinoa according to directions.
-In a separate skillet, sauté vegetables all (in coconut oil or olive oil).
- Scramble 2 eggs.
-After quinoa is fully cooked, combine ALL ingredients (diced veggies & eggs and quinoa).
-Add Bragg’s to taste 
-Mix together and scoop into bowls. DELISH!!



4.  Low Carb Baked Chicken Fajitas


From yours truly…


Ingredients

1 lb sliced chicken breasts
3 bell peppers (red, yellow and green!)
1 red onion
1 can green chilis
2 tbsp olive oil
1 tsp sea salt
black pepper (to taste)
1 tsp cumin
1 tbsp chili powder
1tbsp onion powder
1 tbsp cayenne pepper
3 sliced  jalepenos (if you're cray like me)
100 calorie guacamole packs  (I used one pack for my plate)
hot sauce, salsa, etc.


Directions

Preheat oven to 400

Mix all spices and olive oil
Toss all ingredients (minus japs and guacamole) in above 
Place in baking pan
Bake approx 35 minutes


Serve in lettuce wrap or Ezekial wraps (if not on the cleanse).   #beesknees 
Top with jalepenos, guac, salsa, etc.







5.  The Most Legit Crock Pot Recipe Ever


That's my girl Niki for ya



Ingredients: 




4 chicken breasts (or however many you can fit in the bottom of your crockpot)
1 packet Taco Bell taco seasoning
1 can organic corn
1 can Rotel
Red quinoa
Low-sodium chicken broth
Avocado



Directions: 
Trim chicken and throw in the crockpot
Sprinkle taco seasoning all over on top of it
Drain most of the water out of the corn, but leave a little in the can then throw in the corn
Throw in the Rotel, do not drain
Cook on high for like 3.5 hours. I’m sure you could do it on low for 6 or whatever but ain’t nobody got time for that.
Shred the chicken

Red quinoa (you could use regular as well, but the red is en fuego!):
1 box quinoa
2 cans (4 cups) low sodium chicken broth
Cook according to directions

I clearly made a bowl of sorts but you can eat this deliciousness any way your little heart desires.


Sooo…for my peeps starting tomorrow…good luck!  And seriously, use some of this fabulousness for lunch leftovers.  Lunch doesn't need to be rocket science.  Leftovers, salads, and clean snacks.   Don't fret.


See you kitty cats back here tomorrow for Sunday Sentiments!  In the meantime, do not hestitate to ask Q's on the FB board!

Love ya, miss ya, mean it.








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