dinner


October 6, 20170

GRILLED CHICKEN BRUSCHETTA

This one is so easy to make! And you can just use the topping on salads or eat by itself! Made with juicy tomatoes, mozzarella, basil, red onion, garlic and balsamic, you’ll turn boring grilled chicken into a delicious weeknight meal in minutes! I used chicken tenders because it was all I had at the time but the recipe calls for cutlets.

INGREDIENTS:

  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 1/4 cup chopped red onion
  • 2 tbsp fresh basil leaves, chopped
  • 1 tbsp extra virgin oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 oz part skim mozzarella, diced (omit for whole30, paleo)
  • 1.25 lbs (8 thin sliced) chicken cutlets

DIRECTIONS:

  1. Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a few minutes.
  2. Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes or as long as overnight.
  3. Toss in the cheese when ready to serve.
  4. Season chicken with salt and fresh pepper.
  5. Preheat the grill to medium-high, clean and oil the grates to prevent sticking.
  6. Grill the chicken 2 minutes on each side, set aside on a platter and top with bruschetta and serve.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 2 cutlets

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 6
  • Calories: 237
  • Total Fat: 8.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 183mg
  • Carbohydrates: 7g
  • Fiber: 1g
  • Sugar: 0.5g
  • Protein: 32g

 



October 4, 20170

So if you are like me and LOVE tacos, but feel super guilty after eating them, this low carb recipe is to die for! And my picky kids and husband ate it too which says a lot! You can even add a bit of salsa and sour cream on top.

TACO STUFFED ZUCCHINI BOATS

INGREDIENTS:

  • 4 medium (32 ounces) zucchinis, cut in half lengthwise
  • 1/2 cup mild salsa
  • 1 lb 93% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp kosher salt, or to taste
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 4 oz can tomato sauce
  • 1/4 cup water
  • 1/2 cup reduced fat Mexican blend shredded cheese
  • 1/4 cup chopped scallions or cilantro, for topping

DIRECTIONS:

  1. Bring a large pot of salted water to boil. Preheat oven to 400°F.
  2. Place 1/4 cup of salsa in the bottom of a large baking dish.
  3. Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
  4. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
  5. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  6. Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
  7. Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
  8. Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
  9. Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
  10. Top with scallions and serve with salsa on the side.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 2 halves

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 7
  • Calories: 286
  • Total Fat: 12g
  • Saturated Fat: g
  • Cholesterol: 8mg
  • Sodium: mg
  • Carbohydrates: 18g
  • Fiber: 5g
  • Sugar: 6g
  • Protein: 28g

 



May 31, 20160

Memorial Day weekend has always seemed like the unofficial kick off to summer! So with that behind us, I thought it would be fun to feature recipes from the grill all week. There’s nothing I love more than grilling out!
Today’s recipe is easy, delicious and SO flavorful. The secret is in the cedar plank! It brings out the most delicious flavors and keeps the fish from sticking to the grill. Don’t be intimidated! This is an easy, healthy dinner option!

Salmon

Total Time: 4 hrs. 50 min.
Prep Time: 15 min.
Cooking Time: 35 min.
Yield: 6 servings

Red – 1 Yellow – 1   1/2tsp

Ingredients:
1 untreated cedar plank (about 17-by-10-1/2 in.)
2 Tbsp. water
¼ cup pure maple syrup
2-inch slice fresh ginger, peeled, finely chopped
¼ cup fresh lemon juice
3 Tbsp. reduced-sodium soy sauce
2 cloves garlic, finely chopped
Ground black pepper (to taste; optional)
1 Tbsp. olive oil
1 bunch green onions
2½ lbs. raw center-cut salmon fillet with skin

Preparation:
1. Soak plank in water for 3 hours before grilling.
2. Bring water, maple syrup, ginger, lemon juice, soy sauce, garlic, and pepper (if desired) to a boil in medium saucepan over medium-high heat. Reduce heat to medium-low; gently boil, stirring frequently, for 10 to 15 minutes, or until reduced to about ½ cup. Let cool. (Maple glaze may be made 2 days ahead of time and chilled, covered. Bring maple glaze to room temperature before using.)
3. Preheat grill on high.
4. Lightly cover the cedar plank with oil. Arrange green onions in one layer on plank to form a bed for salmon.
5. Place the salmon skin-side down on the cedar plank.
6. Drizzle with half of maple glaze, reserving other half of glaze to serve with grilled salmon.
7. Grill, covered, without turning, for about 20 minutes, or until salmon flakes easily when tested with a fork.
8. Serve salmon with reserved maple glaze.

  • Recipe adapted from teamBeachbody.com


May 25, 20160

Summer is coming and what sounds better than a fresh, healthy pizza! Loaded with delicious summer veggies, this pizza will have you reaching for seconds guilt-free!
Rainbow-Flatbread-Pizza-in-post

 

 

 

 

 

 

 

 

 

 


Rainbow Veggie Flatbread Pizza

Total Time: 23 min.
Prep Time: 15 min.
Cooking Time: 8 min.
Yield: 1 serving
Containers:
1 1/2 Green, 2 Yellow, 1/2 Purple, 1 Blue

Ingredients:
1 6½-inch whole wheat pita (or whole wheat flatbread)
¼ cup marinara sauce, no sugar added
¼ cup shredded mozzarella cheese
½ cup halved cherry tomatoes
¼ cup chopped orange bell pepper
¼ cup chopped yellow bell pepper
3 Tbsp. chopped green bell pepper
3 Tbsp. chopped broccoli florets
2 Tbsp. chopped red onion

Preparation:
1. Preheat oven to 350º F.
2. Place pita on a large baking sheet.
3. Spread marinara sauce evenly on pita. Top evenly with cheese.
4. Starting at the edge of the pita, place an approximately 1½-inch circle of tomatoes around the edge of the whole pita. Continue with a 1-inch circle each orange bell pepper, yellow bell pepper, green bell pepper, and broccoli. Make sure each vegetable is touching the previous one. Place onions in the middle.
5. Bake for 5 to 8 minutes, or until cheese is melted.
6. Slice each pita into 4 slices. Serve immediately.

Tip: Look for a marinara sauce that has an ingredient list that does not contain artificial sweeteners, additives, or preservatives.

 



April 3, 20160

Total Time: 22 min.
Prep Time: 20 min.
Cooking Time: 2 min.
Yield: 4 servings, 1½ cups each

21 Day Fix Containers:

  • 1 green
  • 1 red
  • 1 1/2 yellow
  • 1/2 tsp.

Turkey Ramen

Turkey Ramen

Ingredients

  • 1 tsp. extra-virgin organic coconut oil
  • 1 cup shredded carrots
  • 4 cloves garlic, chopped
  • 4 cups low-sodium organic chicken (or vegetable) broth, hot
  • 2 Tbsp. reduced-sodium soy sauce
  • 1 Tbsp. red miso paste
  • 4 tsp. finely chopped fresh ginger
  • 2 cups cooked ramen noodles (whole-grain, if possible)
  • 1 cup thinly sliced shiitake mushrooms
  • 1 cup coarsely chopped bok choy
  • 1 cup thinly sliced Napa cabbage
  • 2½ cups shredded roasted turkey breast (approximately 12 oz.)
  • 1 tsp. sesame oil
  • 2 hard-boiled large eggs, cut in half
  • 2 green onions, thinly sliced (for garnish; optional)

Instructions

  1. . Heat coconut oil in large skillet over medium heat.
  2. Add carrots and garlic; cook, stirring frequently, for 1 to 2 minutes. Set aside.
  3. Combine broth, soy sauce, miso paste, and ginger in a large measuring cup; whisk to blend. Set aside.
  4. Divide noodles evenly between 4 serving bowls. Top evenly with carrot mixture, mushrooms, bok choy, cabbage, and turkey.
  5. Top evenly with broth mixture. Drizzle evenly with sesame oil.
  6. Top each bowl with half an egg and sprinkle with green onions, if desired; serve immediately.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/04/03/turkey-ramen/



April 1, 20160

Total Time: 1 hr. 15 min.
Prep Time: 10 min.
Cooking Time: 5 min.
Yield: 6 servings

21 Day Fix Containers:

  • 1/2 red

Teriyaki Salmon Bites

Teriyaki Salmon Bites

Ingredients

  • ¼ cup reduced sodium soy sauce
  • 2 Tbsp. water
  • 1 thin slice fresh ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 Tbsp. raw honey
  • 1 lb. raw salmon, cut into 1-inch cubes
  • 1 Tbsp. coconut oil
  • 1 tsp. sesame seeds
  • 1 green onion, thinly sliced (for garnish; optional)

Instructions

  1. Combine soy sauce, water, ginger, garlic, and honey in a medium bowl; whisk to blend.
  2. Add salmon; toss gently to coat. Refrigerate, covered, for at least 1 hour.
  3. Heat oil in a medium saucepan over medium heat.
  4. Place salmon in an even layer in saucepan; cook for 2 minutes, turn each salmon cube, cook for an additional 1 to 2 minutes, or until salmon flakes easily when tested with a fork.
  5. Place salmon on a serving plate. Sprinkle with sesame seeds and green onion (if desired). Place a toothpick in each piece of salmon.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/04/01/teriyaki-salmon-bites/



April 1, 20160

Total Time: 38 min.
Prep Time: 15 min.
Cooking Time: 23 min.
Yield: 2 servings

21 Day Fix Containers:

  • 2 green
  • 1 red
  • 1/2 blue

Bell Pepper Nachos

Bell Pepper Nachos

Ingredients

  • Nonstick cooking spray
  • ¼ medium onion, chopped
  • 8 oz. raw 93% lean ground turkey
  • 1 tsp. Taco Seasoning Blend (or packaged taco seasoning mix)
  • ¼ cup water
  • 1 medium yellow bell pepper, cut into 1-inch wide slices
  • 1 medium orange bell pepper, cut into 1-inch wide slices
  • ¼ cup shredded sharp cheddar cheese
  • 1 medium jalapeño, seeds and veins removed, sliced (optional)
  • ½ cup pico de gallo (or fresh tomato salsa)

Instructions

  1. Preheat oven to 375° F.
  2. Heat medium saucepan over medium-high heat. Lightly coat with spray.
  3. Add onion; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  4. Add turkey; cook, stirring frequently, for 4 to 5 minutes, or until turkey is no longer pink.
  5. Add taco seasoning blend and water. Mix well; cook, stirring frequently, for 2 minutes, or until water evaporates.
  6. Arrange peppers in an oven-proof baking dish; top with turkey mixture and cheese.
  7. Bake for 5 to 8 minutes, or until cheese melts.
  8. Divide pepper mixture evenly between two serving plates.
  9. Top with jalapeños (if desired) and pico de gallo; serve immediately.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/04/01/bell-pepper-nachos/

 



March 28, 20160

Total Time: 35 min.
Prep Time: 10 min.
Cooking Time: 25 min.
Yield: 4 servings

21 Day Fix Containers:

  • 1 1/2 yellow
  • 1 red

Chickpea Curry with Chicken

Chickpea Curry with Chicken

Ingredients

  • 1 Tbsp. olive oil
  • 1 lb. raw chicken breast tenders
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed
  • ½ tsp. mustard seed
  • 1 tsp. ground turmeric
  • 1 tsp. ground cumin, divided use
  • 1 tsp. ground coriander
  • 1 tsp. chili powder
  • 1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
  • 1 (14.5-oz.) can low-sodium diced tomatoes
  • 1 cup low-sodium organic chicken broth (or vegetable broth)

Instructions

  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add chicken; cook, stirring frequently, for 4 to 5 minutes, or until golden brown. Remove from pan. Set aside.
  3. Heat skillet over medium heat. Add onion, garlic, ½ tsp. cumin, and mustard seed; cook, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.
  4. Add turmeric, remaining ½ tsp. cumin, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken. Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/03/28/chickpea-curry-with-chicken/

You may also enjoy shrimp coconut curry



March 28, 20160

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

21 Day Fix Containers:

  • 1 green
  • 1 red

Roasted Chicken and Butternut Squash Soup

Roasted Chicken and Butternut Squash Soup

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

Instructions

  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.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/03/28/roasted-chicken-and-butternut-squash-soup/

You may also enjoy portuguese kale soup



March 28, 20160

Total Time: 48 min.
Prep Time: 10 min.
Cooking Time: 38 min.
Yield: 6 servings, about 1¼ cups each

21 Day Fix Containers:

  • 1 green
  • 1/2 yellow
  • 1 red
  • 1/2 blue/orange

 

Portuguese Kale Soup

Portuguese Kale Soup

Ingredients

  • 1 Tbsp. olive oil
  • 8 oz. turkey kielbasa sausage, sliced
  • 2 cloves garlic, minced
  • 2 to 3 medium leeks, chopped, just white and light-green parts
  • 1 bunch kale, stems removed and discarded, torn (about 4 cups)
  • 1 (15-oz.) can kidney beans, drained, rinsed
  • 1 (14.5-oz.) can diced tomatoes, no added salt
  • 6 cups low-sodium organic chicken (or vegetable) broth
  • Ground black pepper (to taste; optional)

Instructions

  1. Heat oil in large saucepan over medium-high heat.
  2. Add kielbasa; cook, stirring frequently, for 3 to 4 minutes, or until browned.
  3. Add garlic, leeks, and kale; cook, stirring frequently, for 3 to 4 minutes, or until soft.
  4. Add kidney beans, tomatoes, broth, and pepper (if desired). Bring to a boil. Reduce heat to medium; cook, stirring occasionally, for 30 minutes.
Recipe Management Powered by Zip Recipes Plugin
http://alesharosefitness.com/2016/03/28/portuguese-kale-soup/

You may also enjoy roasted chicken & butternut squash soup