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Turkey Chili from the 21 Day Fix Extreme

Turkey Chili – 21 Day Fix approved: 1 red, 1/2 green and 1/2 yellow container per serving.

(Makes 6 servings, 1 cup each)

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

Directions

  1. Heat oil in large sauce pan 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 and reduce heat to low; gently bio, stirring occasionally, for 15 to 20 minutes, or until thickened.
  5. Serve warm, sprinkle with cilantro.

*** This recipe could also be assembled and placed in the crock-pot on low for an hour or so until it is time for dinner.

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Hearty Vegetable Soup Recipe

Nothing satisfies on a chilly day like a hearty homemade soup. This veggie-packed recipe makes enough for several meals and freezes well.

Total Time: 43 min.
Prep Time: 15 min.
Cooking Time: 28 min.
Yield: 8 servings, about 1½ cups each

Ingredients:

  • 1 Tbsp. olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 cloves garlic, chopped
  • 1 cup white corn kernels
  • 1 (14.5 oz) can diced tomatoes, no salt added
  • 3 cups low-sodium organic vegetable broth
  • 1 tsp. dried ground thyme
  • 2 bay leaves
  • 1 cup broccoli florets (or cauliflower florets)
  • 2 medium red or white potatoes, cut into ¾-inch cubes
  • 1 medium yellow squash, cut into ¾-inch cubes
  • 1 cup medium zucchini, cut into ¾-inch cubes

Preparation:

  1. Heat oil in large stockpot over medium-high heat.
  2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
  5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
  6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Recipe found on Team Beachbody Website: www.beachbodycoach.com/missykent

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Roast Chicken Quarters with Potatoes and Tomatoes Recipe

This succulent chicken recipe is packed with antioxidants and takes just 20 minutes to prep. Chicken quarters are the whole leg with thigh and drumstick (or the breast with backbone and wing). If you like dark meat, this is a very healthy and flavorful way to prepare it. Try the same recipe with smaller cuts of chicken and omit the first 15 minutes of cooking time.

Total Time: 1 hr. 15 min.
Prep Time: 20 min.
Cooking Time: 55 min.
Yield: 4 servings

Ingredients:

  • Nonstick cooking spray
  • 4 (6-oz.) raw chicken leg quarters
  • ¼ tsp. sea salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. fresh lime juice
  • ¼ cup low-sodium organic chicken broth
  • 1 medium lime, sliced
  • 6 fresh rosemary sprigs, leaves removed and chopped, stems discarded (reserve 2 whole sprigs)
  • 4 medium Yukon gold potatoes, cut in half lengthwise
  • 15 cherry tomatoes, cut in half
  • 5 kumquats, cut in half (or 1 lemon, sliced)
  • 6 fresh parsley sprigs, chopped

Preparation:

  1. Preheat oven to 450° F.
  2. Place chicken in large oven-proof roasting pan lightly coated with spray.
  3. Season with salt and pepper.
  4. Drizzle with lime juice and broth; top with lime slices and chopped rosemary.
  5. Bake for 15 minutes.
  6. Add potatoes, tomatoes, kumquats (or lemons), parsley, and rosemary sprigs; bake for 30 to 40 minutes, or until chicken is no longer pink in the thickest part, juices run clear, and vegetables are tender.
  7. Remove skin before serving.

Recipe found on Team Beachbody Website: www.beachbodycoach.com/missykent

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