Tuesday, September 20, 2016

Turkey Chili 2nd Ed.

I'm pretty sure that this is a home-freakin-run in the Chili department. I have been working on this Chili recipe for years. Each time I cook it, Steve asks "Did you write this down?" So for the one that I think just so happens to be the best one yet...here it is.




TURKEY CHILI

Ingredients:
3 cloves of garlic
1 tbsp of olive oil
1 lb lean ground turkey
2 tbsp chili powder
2 tbsp cumin
2 tsp onion powder
2 tsp paprika
salt and pepper
1/2 tsp red cayenne pepper
2 cans of Hunt's diced tomatoes with celery and green peppers
1 6oz. can of tomato paste
1 can reduced sodium black beans
1 can of reduced sodium dark red kidney beans
1/2 white onion
1 tbsp fresh cilantro

What to do:
Heat oil in large stock pot on medium heat and add 3 cloves of freshly pressed garlic. Chop onion and add to pan for about two minutes. Remove and place in separate bowl.

Add ground turkey to pot and season with all seasonings, except cilantro. Cook until ALMOST done. Add back in the onion and garlic mixture. Add two cans of diced tomatoes and then add in the tomato paste. Stir until completely mixed. Add in the beans and the cilantro.

Cook on LOW heat for at least 15 more minutes but the longer you leave it on (making sure you stir it occasionally) the better it gets. Mine was left on for about 35 minutes and it was perfect!

For my Fixers:
One serving (use purple container as scoop)
1 green
1 yellow
1 red

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Thursday, June 9, 2016

Fix Approved Veggie Lasanga


Sometimes you need something cheesy. Something that doesn't taste healthy. Sorry, not sorry. This is it. This is the dinner you make when you want to be healthy but you want to be bad!! The veggies, the ricotta! The "moutzarel"!!! <--- aka the 'Mercian way "muttzarella". Either way----the cheesy goodness!

So I wanted to concentrate on my veggies here and so I did not make my own sauce for this meal and I didn't happen to have any in my fridge. But I did have this awesome sauce (lol) in the cabinet. Picked it up from Target for something cheap like $3.99. Why did I pick this one? I can pronounce all words. There's 5 ingredients or less and there's no trace of any sugar or sweetener. 


The next things you will need to gather up is basically everything else:
• red, green, yellow bell pepper
• white onion
• 1/2 pint mushrooms (I use baby Bella's)
• minced or fresh minced garlic
• fresh basil
• 2 cups of frozen organic spinach
• 16oz good part-skim ricotta cheese
• 1 cup shredded mozzarella cheese
• 6 slices mozzarella cheese
• salt, pepper, olive oil all on hand
• and finally whole grain lasagna, cooked and cooled 

Start the shindig by putting a little olive oil in a med high heated pan and cook your peppers and onions (all chopped) and mushrooms until the onions are translucent. Add in 2 cloves of garlic, 1 tablespoon of fresh chopped basil and salt and pepper and give it all a good toss. Remove from heat. 

It's so pretty. And by now your house smells like Giada came over to say her special Italian words right next to you!!! πŸ˜‚
In another pan, cook up your spinach and then remove from heat. Cool two minutes or so and add the ricotta cheese and more garlic (I love garlic), like 1 more clove and more salt and pepper. Note: I don't use a lot of salt so a pinch here and a pinch there. 

Get your pan ready by putting a thin layer of sauce on the bottom. Layer the noodles three across. 



Scoop on some veggies, then spinach/ricotta mixture, then sprinkle 1/2 cup shredded cheese. Now, layer more noodles, pressing down the ingredients to spread them all out. Then layer on the sauce, then veggies, spinach/ricotta, then shredded mozzarella and then another layer of noodles. Do the whole thing over again and then you top with the 6 slices of cheese. YUM!!!



Place into your 350° oven for 30 minutes covered with tin foil. Take off the foil and cook for another 5-10 to get the cheese all bubbly. Let it stand for 5 minutes. Serve the goodness to the people. 

Fixers:
1/6 of this deliciousness is:
1 green πŸ’š
1 yellowπŸ’›
1 blueπŸ’™
1 red❤️






Monday, June 6, 2016

Sunday Funday Shakeology


One word about this drink...YUM! I call this the SUNDAY FUNDAY!

It's like a tropical oasis waiting for a lounge chair and big flouncy hat. ☀️🌴

70+ superfoods including antioxidants, probiotics and adaptagens. Here's how you make it:
• 1 scoop Strawberry Shakelogy πŸ“
• 1/2 frozen banana 🍌
• 1/4 peeled peach πŸ‘
• 1/2 mandarin orange 🍊
• scoop of ice cubes
• some fresh H2O

Blend and Serve.


Monday, May 23, 2016

Chicken Fajita Bake



I am a sucker for Mexican food. I'm also a sucker for food is cooked very easily, meaning I don't have to stir, flip, etc and uses little preparation. The shorter the preparation I swear, the better it tastes. 

This is a quick easy meal that I am sure your entire family will love.

:::Recipe:::

Ingredients:
1. 3 chicken cutlets
2. 1 red, 1 green pepper, julienned
3. One cup of scallions, chopped (can sub in sliced onion of choice)
4. 3 slices of mild cheddar cheese, sliced into strips
5. 1 tb evoo
6. Spices: 1/2 tsp of garlic, cumin, paprika, onion powder, chili powder



First step is to prep your veggies and heat oven to 375°. 


Rub the spice mixture over your chicken and place into a glass baking dish. Add peppers and onions. 

Sprinkle over the evoo and then top with your cheese. We also seasoned the top with salt and pepper. I use pink Himalayan salt and not that much. Juuuuuusssstt enough πŸ‘ŒπŸ½

Put that bad boy in the oven for 40 minutes. 

You can eat it over rice or beans or rice and beans. Haha. But I wanted them fajita style in a whole wheat tortilla and I added some romaine lettuce for a crispy crunch. 

Enjoy!! Let me know how you liked it!




Tuesday, April 26, 2016

Stuffed Chicken Parm


Sometimes, you crave cheesy goodness, down home, messy Italian food. And sometimes, you start shopping at Aldi and want to try all of the lower priced food they have because it all looks amazing for such a steal! So you think and think, and then come up with this family favorite. I'm sure its been done before, but this is my version. It was pretty damn good if I say so myself.

This is what you will need:
• 1 package of hormone-free Chicken cutlets (about .80lbs)
• 1 cup of light ricotta cheese
• 4 cloves of garlic, minced or chopped
• Italian seasoning
• 2 tbsp EVOO
• whole wheat organic flour
• 3 slices of fresh mozzarella cheese
• dash of parmesan cheese
• Pink Himalayan salt and black pepper



Preheat your oven to 350ΒΊ. Rinse and dry your cutlets and pound them out to make sure that they are all about the same thickness. And add the ricotta cheese, garlic and seasonings in a bowl. 


Mix up the goodness. Feel free to add any seasonings you think will make this tasty to you! Spread the mixture evenly divided between the cutlets. 


Heat up your oil in a pan over medium heat. Then roll up the chicken and seal together with a toothpick. Roll it into some whole wheat flour and brown on all sides. 


Get your baking pan ready by spreading some of the sauce that you have previously made on the bottom. Take the browned chicken and place gently into the sauce.  Sprinkle some of the parmesan cheese on it. Top with more sauce, then a slice of mozzarella cheese. Add some seasonings right on there! Heyoooo! So good!
Cook in the middle rack for about 30 minutes or until the juices run clear...Just cut it open and look. If its pink, stick it back in. I don't mess around with raw poultry and I'm not a chef. Ha! Top with fresh shredded parmesan and serve!

I served it with a heaping portion of green beans made with mushrooms and onion. But you could definitely serve it with some whole wheat pasta!

For my FIXERS:
I had the smallest piece of chicken that fit into the red container, plus the ricotta cheese...its technically 1 1/4 Reds, 1 Blue. 

ENJOY!

xo, 
Erica








Friday, April 22, 2016

My Favorite 3 Minute Salad


Who doesn't have 3 minutes? You're not going to sit here and tell me that it's faster to drop your hard earned money in a drive through, right? I am always looking for something quick because the only meal I actually feel like I have time for is dinner. And then I go through the rest of the day scrambling to get in enough food. In the past I would eat the crust off a pb&j from the little one's plate---yeah, like you've never done that!

Well not anymore. I've found the answer to the lunchtime nonsense. I call it, the 3-minute salad. And it starts like this:

Create dressing: (1 minute including the time it takes to gather ingredients)
• dash of organic balsamic vinegar
• dash of local honey
• dash of mustard


I say "dash" because really that's what it is. Just enough to coat some lettuce. Any more than that and we are going to have some soggy problemos. 

Next, stir is up until it looks like dressing:


Add lettuce: (15 seconds from getting the lettuce that is organic and pre washed out of fridge into bowl)



Add tomatoes and cucumber and hard boiled eggs: (another minute or so depending on if you need to wash or cut real quick)


Mix it up and eat. Yummy in a bowl. 


Wednesday, April 13, 2016

Pineapple Chicken




This meal started out so differently. I was walking around Aldi for the first time ever and I saw a mango that I wanted to cook with. My kids love mango and I haven't seen one in over about 7 months so I forgot how to tell if it was ripe or not. It smelled like mango, so I figured I would bring it home and cook that bad boy up. Well, after a whole day of telling my youngest that it wasn't mango time, it finally was. We cut it and to our dismay, it was NOT ripe (mangoes should be yellow...not green...whooops!)