Turkey Chili

21 day fix extreme approved
Kid approved too. We LOVE this.


Makes 6 servings, 1 cup each

• 1 tsp.               olive oil
• 1 1/2 lbs.         93% lean ground turkey
• 1 medium       onion, chopped
• 1 medium       green bell pepper, chopped
• 3 cloves         garlic, finely chopped
• 1 1/2              ground cumin
• 1 Tbsp.          chili powder
• 1/2 tsp.          sea salt or Himalayan salt (Mineralize)
• 1/4 tsp.        cayenne pepper (to taste; optional)
• 2 (15-oz)     cans black or pinto beans
• 1 (15-oz)     can all-natural diced tomatoes, no sugar added 
• 12 fresh      cilantro springs, finely chopped (for garnish; optional)

Directions:


 1. Heat oil in large saucepan over medium-high heat.

2. Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally, for 5 to 8 minutes, or until turkey is no longer pink.

3. Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute.

4. Add beans and tomatoes (with liquid). Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 to 20 minutes, or until thickened.

5. Serve warm, sprinkled with cilantro.

Mixed Veggie Stir-Fry & Chicken

Mixed Veggie Stir-Fry & Chicken

Veggie Stir-Fry:

(Makes 1 serving) 1 Green Container 

1 tsp. Olive oil
1/4 cup chopped asparagus spears
1/4 cup chopped red bell pepper
1/4 cup carrots
1/4 cup chopped onions
1/2 tsp. Himalayan salt
11/2 tsp. Bragg, Liquid Aminos

1. Heat oil in medium skillet over medium heat.
2. Combine veggies and seasoning.
3. Cook veggies in skillet, mixing frequently for 2 to 3 minutes or until tender and crisp.

Baked Chicken Breast 

You can put your chicken in a skillet as well but I just popped it in the over while I cooked the veggies.

1 Red Container and 1 Teaspoon

4 oz raw chicken breast, boneless, skinless
1 tsp olive oil
All-Purpose Seasoning or more Bragg Liquid Aminos

1. Preheat oven to 375 F.
2. Place chicken in oven proof dish.
3. Drizzle with oil. Season with season of choice.
4. Bake for 15 - 20 minutes or until chicken is no longer pink in the middle and juices run clear.

Yum, Yum, Yum! It was hard to stop and take the photos! I couldn't wait to eat it. :)

Hubby approved! 
Enjoy!   

Skinny Scrumptious Chicken Fajitas

These are GOOD & Healthy

Prep time: 15 mins
Cook Time: 6 mins
Total time: 21 mins.
Servings: 2
350 calories per serving.

Kid approved! 

Ingredients

• 1.5 lbs boneless, skinless chicken breast
• 1 red pepper; cut into thin strips
• 1 green pepper; cut into thin strips
• 1/4 th small onion sliced 
• 1 tsp of olive oil
• 1 tsp of plain greek yogurt (Optional) 
• 2 Tbsp. Feta cheese 
• **Marinade**
• 1 Tbsp. olive oil
• 2 Tbsp. fresh lemon juice
• 1.5 tsp. pink Himalayan salt
• 1.5 tsp. dried oregano
• 1.5 tsp ground cumin 
• 1 tsp. garlic powder
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp crushed red pepper flakes

Instructions

Add all of the marinade in a bag with chicken and set aside for a few hours or 24 hours in the refrigerator.

Cook chicken in skillet. Sauté bell peppers and onions. Add food to a tortilla, top with a spoon full of yogurt and feta cheese and voila!