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!

Salad in a Jar

Salad in a Jar  

Q&A 

Why do you use a mason jar instead of a plastic container? 

Here are a few reasons: 

1) Using the mason jar allows you to add the dressing into your salad which is convent when traveling around to work or other places. You don't have to pack that separately. 

2) The mason jar seems to keep the food fresh for a long period of time. You get a better seal with the jar. You can have a mason jar salad 5-6 days post making it. 

Layer 1: The Dressing

The first layer of the Mason Jar is always the dressing. You can use any type of dressing you like. I prefer a vinaigrette dressing but you can use a creamy ranch. It depends on what you like. The vinaigrette will come out of the mason jar easier. 

Here I used 2 tablespoons of dressing. You can use a little more depending on your preference.

I'll show which type of dressing I used down below. 

Layer 2: Hearty Vegetables 

It's important to layer this second because these veggies shield the dressing from the lettuce and meat. You can pick veggies that will taste good in a dressing marinade such as carrots, tomatoes, bell peppers, cucumbers, broccoli, asparagus, celery to name a few. You can add in any others you'd like. Some people (like my husband) do not like tomatoes at all but I think they are a great second layer.  

Layer 3: Beans and Other Less Hearty Veggies 

This layer is where you put less hearty veggies like green beans, corn, mushrooms, zucchini or sprouts. If some dressing reaches this it won't be too bad. 

Layer 4: Pasta and Grain Layer

This layer is for pasta noodles if you'd like to add them to maybe an Italian salad. You can add quinoa or rice here as well for a mexican salad. 

Layer 5: Protein and Cheese 

In this layer you can add eggs, bacon bites, any type of cheese, chicken or any meat. You don't want these laying in dressing for 3 days as they will become soggy. 

Layer 6: Lettuce, Seeds, and Nuts

In this layer you'll want to add ingredients that would become soggy if they touched the dressing.