New Recipes

I typically do my meal prep and cooking on Sundays. Throughout the week I try to find new recipes and get groceries on Saturdays. Then I spend several hours on Sunday afternoons to cook as much as I can for the next week.  Otherwise, dinner time will roll around and we will have nothing to eat!  When I get home from work and picking my son up from day care, he is usually hungry and READY to eat. So it is almost impossible to cook during the week.

This week I was just spent. I felt like I needed some time to myself and did not want to spend 3 or 4 hours standing in the kitchen cooking.  So I didn’t.  But then I didn’t have anything for us for dinner Monday night.  We chose to go to Moe’s instead.  But I didn’t want to eat out the rest of the week too!  So yesterday when I had some time, I cooked up some food for us this week and tried out 3 new recipes that I want to share with you!

My husband has been telling me that he wanted to try some cauliflower fried “rice” so I decided to give it a whirl.  I found a recipe on Pinterest to start from as an idea and adapted it from there.

Cauliflower Chicken Fried “Rice”— Clean AND 21 Day Fix approved!  (4 servings)

Ingredients:

  • 1 tablespoon coconut oil
  • ¼ cup chopped onions (I use frozen pre-chopped onions for convenience and less stink!)
  • 1 head of cauliflower chopped (about 4 -5 cups) or 1 bag of frozen cauliflower florets, thawed (squeeze the excess water out using a towel).
  • 1-2 cups of fresh or frozen broccoli. (put in a bowl with some water, cover and microwave to get tender before adding to recipe below)
  • 1 pound of boneless skinless chicken breast, chopped into small pieces
  • 2 eggs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • Lite soy sauce (to taste)

Directions

Place a large skillet over medium high heat. Add 1 tablespoon of coconut oil and let that get warm, about 20 seconds. Then add chopped onions and let cook for about 2 minutes, stirring occasionally. Add chicken and cook until browned and no longer pink.

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Meanwhile, chop cauliflower in food processor to resemble rice.  Remove chicken and set aside. Add in your cauliflower and let cook for about 5 minutes or until it starts to get tender.

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Make a well in the middle of the pan by pushing the cauliflower mix against the sides.

In a small bowl mix eggs with a pinch of salt and a few grinds of pepper. Pour egg mixture into the well of the pan and stir them occasionally, trying not to combine with the cauliflower mix. Once eggs are scrambled, stir them together with the cauliflower mix. Add in broccoli (or your vegetable of choice)

Add in 1 teaspoon of salt, ½ teaspoon pepper, ½ teaspoon garlic powder and soy sauce. Stir to combine and season more to taste if necessary! Enjoy!

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I would count this as 1 Red and 2 Greens- depending on how much vegetables you use and 2 tsps.

Then I decided to try two new recipes from the Fixate cookbook by the creator of 21 Day Fix- Autumn Calabrese.  If you’ve been paying attention to my blog, you may notice that these recipes were supposedly on my meal plan for last week.  Well, they were. But then I remembered my husband was traveling for work, so I didn’t need to cook as much and saved these for this week.

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Chicken Stuffed Bell Peppers (4 servings)

Ingredients

  • 4 red (or yellow, orange or green) bell peppers, cut in half, seeds removed
  • 2 tsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 lbs boneless skinless chicken breast, chopped into 3/4 inch pieces
  • 1 1/2 tsp ground chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 cup all natural tomato sauce, no salt or sugar added (I used the Fixate, Grandma’s Tomato Sauce recipe, see below for recipe)
  • 2 cups cooked quinoa (I left this out of my recipe)
  • 1 cup canned black beans, drained, rinsked
  • 1 cup frozen corn kernels
  • 5 tbsp chopped fresh cilantro, reserve some for garnish
  • 2 tbsp fresh lime juice
  • 1 cup shredded Monterrey jack cheese
  • Hot pepper sauce, to taste

Directions

Preheat oven to 375 degrees. Place bell peppers, skin side down, in a large baking dish, set aside.  Heat oil in large nonstick skillet over medium heat. Add onion; cook, stirring frequently for 4-5 minutes, or until onion is translucent. Add garlic, cook, stirring frequently for 1 minute.

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Add chicken, chili powder, cumin, salt and pepper; cook, stirring frequently for 5 minutes, or until chicken is no longer pink.  Add tomato sauce, quinoa, beans, corn, cilantro, and lime juice. Reduce heat to medium-low; cook, stirring occasionally, for 3-5 minutes or until heated through.

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Divide chicken mixture evenly between pepper halves; cover lightly with foil.  Bake for 35 minutes, or until peppers are tender; remove foil.  Top each pepper evenly with cheese. Back for additional 3-5 minutes, or until cheese is melted. Serve sprinkled with cilantro and hot sauce (if desired).

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Original recipe with quinoa is 1 green, 1 yellow, 1 red, and 1/2 blue for 21 Day Fix.

Turkey Sloppy Joes (4 servings)

Ingredients

  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper (or green), chopped
  • 2 cloves garlic, chopped
  • 1 lb raw ground 93% lean turkey breast
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 cup all-natural tomato sauce, no salt or sugar added
  • 1 tbsp Worcestershire sauce
  • 1 1/2 tsp hot pepper sauce
  • 1 Tbsp pure maple syrup (or raw honey) (just realized I left this out of mine! Might have to put it on the stove to heat up and add this ingredient!)
  • Fine chopped fresh parsley (optional)

Directions

Heat oil in large skillet over medium heat.  Add onion and bell pepper; cook, stirring frequently for 4-5 minutes or until onion is translucent.  Add garlic; cook, stirring frequently for 1 minute. Transfer onion mixture to a medium bowl.  Set aside.

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Add turkey to the same skillet, cook, over medium heat, stirring frequently to break up the turkey, for 8-10 minutes, or until the turkey is no longer pink.  Season with salt and pepper. Add onion mixture, tomato sauce, Worcestershire sauce, pepper sauce, and maple syrup.  Mix well. Reduce heat to medium-low; gently boil, stirring occasionally, for 15-20 minutes, or until sauce has thickened.  Sprinkle each serving with parsley before serving it (if desired).

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21 Day Fix containers: 1 green, 1 red, 1 tsp.

You may serve this open faced on one slice of bread (for one yellow), or over a cup of plain zoodles, cooked quinoa, or romaine lettuce leaves.

Grandma’s Tomato Sauce from Fixate is a really great staple to prepare in advance and freeze small batches so you always have some on hand!

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 (6 oz) can tomato paste, no salt added
  • 1/4 cup red wine (or red cooking wine for those of us who don’t use alcohol)
  • 2 cans (28 oz each) whole peeled tomatoes, crushed or pureed in blender or food processor
  • 2 tbsp agave nectar (or raw honey)
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 (3 oz) Parmesan cheese rind (for added flavor, optional)
  • 3 tbs finely chopped fresh basil

Directions

Heat oil in large saucepan over medium-high heat.  Add onion; cook, stirring frequently for 5-6 minutes, or until onion is translucent.  Add garlic and tomato paste; cook, stirring constantly, for 2-3 minutes. Do not let tomato paste burn. Add wine. Cook, stirring constantly for 2-3 minutes. Add tomatoes, agave, salt and pepper, Bring to a boil, stirring frequently. Reduce heat to low; gently boil, stirring occasionally for 3 minutes.  Add cheese rind, cook, stirring occasionally for 1 hour. Add basil, mix well.

As I continue to learn more about clean eating and trying new ingredients, recipes, and cooking methods, I will be adding them to this blog to share what I have learned.  If you try one of these recipes, please comment below and let me know what you think!!

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