Mexican Chicken Salad Wraps - 21 Day Fix Friendly Lunch

Mexican Chicken Salad Wraps - 21 Day Fix Friendly Lunch

These are a flavor lover's dream!  Also perfect to prep in advance and freeze for grab-and-go lunches, or quick and easy weeknight dinners.

21 Day Fix Mexican Chicken Salad Wraps

Mexican Chicken Salad Wraps

• 4 cooked chicken breasts, shredded or chopped
• 1/2 cup of salsa of choice
• 2 packets of Stevia
• 1 cup Greek yogurt
• 1/4 cup chopped jalapeno peppers
• Salt and pepper, to taste
• Organic natural hot sauce, to taste
• 4 Flatout flatbreads, or other approved wrap/sandwich bread

In a large mixing bowl, combine all of your ingredients (except for sandwich bread) and mix until fully incorporated.

Spread out your four flatbreads.  In the center of each, add 1/4 of the filling mixture, and roll up.

If eating immediately, cut each flatbread wrap in half.  If prepping to freezer, wrap each one in aluminum foil or in freezer bags individually.

(Option:  Add cheese or avocado -- but be sure to count appropriate containers for extra items.)

21 Day Fixers!:  Each wrap counts as 1 yellow, 1.25 red, and .25 purple for the salsa.

If you are interested in more 21 Day Fix recipes, an online accountability group, OR a free weekly meal-planning tutorial, please reach out to me HERE!

XO
ALL THE BEST,

HEALTHY QUINOA TEX-MEX STUFFED PEPPERS (21 Day Fix-Friendly)

I made this last week, and it was delicious!  A quick and easy weeknight meal that will satisfy the whole family!

21 Day Fix Healthy Quinoa Tex-Mex Stuffed Peppers

HEALTHY QUINOA TEX-MEX STUFFED PEPPERS (21 Day Fix-Friendly)

(Modified from an original recipe at chefsavvy.com)

10 ounces lean ground turkey

1/2 cup onion, chopped

2 garlic cloves, minced

¾ cup crushed tomatoes

1/2 cup frozen corn

1/2 cup black beans, drained and rinsed

1 teaspoon cumin

1 teaspoons chili powder

1 teaspoon paprika

⅛ teaspoon pepper

⅛ teaspoon salt

½ cup cooked quinoa

½ tablespoon lime juice

2 tablespoons cilantro, chopped

3 bell peppers, cut in half and seeded

Preheat oven to 350 degrees.  Spray a large skillet with cooking spray.  Add in ground turkey and saute until fully cooked, about 4-5 minutes.  Add onion and cook for 2-3 minutes.  Toss in garlic and cook for an additional minute.

 

Stir in crushed tomatoes, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook for 2-3 minutes until slightly thickened.

 

Take off the heat and stir in cooked quinoa, lime juice and cilantro.

 

Stuff peppers with the filling and place in a 9 x 13 pan. Cover with aluminum foil. Bake for 20-25 or until the peppers are tender and the filling is hot.  Serve immediately.

 

(Leftover filling would be great simply served over rice or cooked quinoa too!)

 

21 Day Fixers!:  One half of a bell pepper would count as approximately --> 1.5 green, 1 red, 1.5 yellow containers.

If you are interested in more 21 Day Fix recipes, an online accountability group, OR a free weekly meal-planning tutorial, please reach out to me HERE!

ALL THE BEST,

21 Day Fix Baked Shrimp Fajitas

Using a baking dish for roasting an entire meal is a one-pot meal reinvented.  Nothing adds flavor to meat and veggies like oven-roasting.

 

These fajitas would make an easy and quick weeknight meal, especially if you do the prep work (cutting and slicing) ahead of time! 

21 Day Fix Baked Shrimp Fajitas

Baked Shrimp Fajitas

SEASONING

• 1 Tbsp chili powder
• ½ Tbsp paprika
• ½ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp cumin
• ⅛ tsp cayenne pepper
• 1 tsp sugar
• ½ tsp salt
• ½ Tbsp corn starch

FAJITAS

• 2 small (or 1 lg.) onion
• 2 medium green bell peppers
• 2 medium red bell pepper
• 1 lb. raw shrimp
• 1 Tbsp. olive oil
• 1 medium lime
• 8 (6-inch) tortillas (optional)
• ½ cup sour cream (optional)
• ¼ bunch cilantro (optional)

Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).

 

Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish.

 

Sprinkle the seasoning over the vegetables. Drizzle the olive oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 30 minutes, stirring once half way through.

 

Add shrimp to baking dish and stir thoroughly.  Cook for an additional 15 minutes or until shrimp are cooked through and pink.

 

Squeeze the juice from half of the lime over top of the shrimp and vegetables after it comes out of the oven.

 

(Optional:  Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.)

 

(21 Day Fixers:  This recipe makes 4 servings.  Each serving [without tortillas and sour cream] = 1 red, 2 green, and 1 tsp.)

 

If you would like to participate in one of my monthly 21 Day Fix or 21 Day Fix Extreme online accountability groups, get in touch with me here.

If you give this recipe a try (or any of my other 21 Day Fix approved recipes), please let me know.  I would love to hear how it went!

Drop a comment below ..... or contact me here! 

XO
ALL THE BEST,

Slow-Cooker Chicken Tacos - Only 4 Ingredients!

Many of our kids are going back to school!  That means, busy-ness, homework, after-school activities, and sports.  Schedules can get a little crazy .... at least in our house. 

This recipe is perfect for those busy nights when you don't want to stand in the kitchen before or after those activities.  Put everything into the slow-cooker earlier in the day, and everyone can eat dinner as they are able. 

AND .....

Four simple ingredients.  That's all!

That's all you need to create these slow-cooker chicken tacos:  chicken, salsa, garlic, and Mexican hot sauce. 

And, for extra-healthy measure, you can serve this inside of lettuce cups instead of corn taco shells. 

Slow-Cooker Chicken Tacos - Only 4 Ingredients!

Slow-Cooker Chicken Tacos - Only 4 Ingredients!

3 lbs. boneless skinless chicken breast
1 cup Mexican chili sauce (like Cholula or Valentina)
2 cups salsa
2 tbsp. chopped garlic

Very simple!  Place all four ingredients into your slow-cooker.  Let it cook for about 6-8 hours on low heat.  After it cooks, remove the chicken from the slow-cooker and shred it with two forks (or using a standing mixer).  Add the chicken back to the slow-cooker and add more Mexican sauce to your taste.

You may also garnish with a little fresh cilantro if you desire.  Enjoy!

(21 Day Fixers:  Measure out your RED CONTAINER for the chicken.  You may also count 1/2 of a purple for the salsa.)

If you would like to participate in one of my monthly 21 Day Fix or 21 Day Fix Extreme online accountability groups, get in touch with me here.

If you give this recipe a try (or any of my other 21 Day Fix approved recipes), please let me know.  I would love to hear how it went!

Drop a comment below ..... or contact me here! 

XO
ALL THE BEST,

Healthy Beef Burrito Recipe

Yes.  I know.  Another Mexican-style recipe.  What the family wants?  The family gets.  As long as I can make it healthier!

And, it is Cinco de Mayo, anyway!

These beef  burritos are so easy to make, and they are delicious. Double the recipe and freeze extras.  I will definitely be doing that the next time with this family-friendly Mexican recipe!

Healthy (21 Day Fix Approved) Beef Burrito Recipe

21 Day Fix - Beef Burritos

Ingredients

• 2 pounds lean ground beef (can use lean ground turkey, too)                            
• 1/4 cup finely chopped onion
• 1 cup salsa
• 2 tablespoons homemade taco seasoning (1 Tbsp. chili powder, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. crushed red pepper flakes, 1/4 tsp. dried oregano, 1/2 tsp. paprika, 1 1/2 tsp. ground cumin, 1 tsp. sea salt, 1 tsp. black pepper [optional])                                          
• 1/2 cup water (as needed) 
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese
• 8 low-carb tortillas, warmed

Preheat oven to 375 degrees.

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa and homemade taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes. Add water, as needed.  Transfer to a large bowl; set aside.

Warm tortillas.  Spray baking dish with cooking spray.

Spoon one-eighth of beef mixture down the center of each tortilla. Fold ends and sides over filling; roll up.  Continue with remaining tortillas and filling until you have filled all 8 tortillas and have snuggled them alongside of one another in the pan.

Sprinkle the shredded cheese on top of the rolled-up tortillas.  (I added a bit of fire-roasted tomatoes over the top, too.)  Cover with greased foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is hot and bubbly. 

That’s it.  It’s a super easy dinner recipe to make.  Let your family members choose what they want on top… salsa, Greek yogurt (instead of sour cream) and avocado were our choices.  A little chopped tomato would be good, too.  I think your family will love it and ask for it again (at least mine has). 

Enjoy!

(21 Day Fixers:  One burrito counts as 1 yellow, 1 red, 1 blue, and 1 purple for the salsa.)

If you would like to participate in one of my monthly 21 Day Fix or 21 Day Fix Extreme online accountability groups, get in touch with me here.

If you give this recipe a try (or any of my other 21 Day Fix approved recipes), please let me know.  I would love to hear how it went!

XO
ALL THE BEST,

Seasoned Shrimp Tacos: 21 Day Fix Approved!

Dinners that have a Mexican flair are my family's favorite.  I swear, they could eat food like this every single night! 

This recipe is quick, easy, and tastes delicious. It is perfect and healthy for the whole family. 

21 Day Fix - Seasoned Shrimp Tacos

Seasoned Shrimp Soft Tacos

• Spicy Mexican Shrimp
• Fix-approved tortillas
• Shredded lettuce
• Diced tomatoes
• Avocado, mixed with a little lemon juice, salt, pepper, and cayenne pepper

Prepare shrimp according to Spicy Mexican Shrimp recipe. 

Dice ripened avocado, and season to your taste with fresh lemon juice, salt, ground black pepper, and red cayenne pepper. 

Shred lettuce, dice tomatoes, and warm tortillas.

Assemble tacos by placing the shredded lettuce on the tortillas, followed by the diced tomatoes, and shrimp.  Top with avocado/guacamole.  

21 Day Fixers:  Shrimp (measured out) counts as 1 red and 1 tsp.  Measure out your greens (lettuce and tomatoes), blue (avocado), and count tortillas appropriately.

Enjoy!

If you would like to participate in one of my monthly 21 Day Fix or 21 Day Fix Extreme online accountability groups, get in touch with me here.

If you give this recipe a try (or any of my other 21 Day Fix approved recipes), please let me know.  I would love to hear how it went!

ALL THE BEST,

21 Day Fix Recipe: Slow-Cooker Creamy Mexican Chicken

I just made this one yesterday for our dinner, and it was DELICIOUS and 100% family-approved! 

I had found a lot of similar recipes online for a dish like this, but they all included cream cheese.  I simply added my own twist, with some extra vegetables, a homemade "taco seasoning", and a little plain Greek yogurt for creaminess. 

Give it a try!  You won't be sorry. 

Easy Slow-Cooked Creamy Mexican Chicken

Ingredients:

• 4 small boneless, skinless chicken breasts (may be frozen)
• 15 oz. can black beans, drained
• 7 oz. canned chopped green chilies
• 1 cup frozen corn
• 1 large onion, diced
• 3 bell peppers, chopped
• 15 oz. can diced tomatoes
• Salt and pepper, to taste
• 2 tbsp. chili powder
• 1/2 tbsp. onion powder
• 1/2 tbsp. garlic powder
• 1 tsp. paprika
• 1 tsp. cumin
• 1 red container plain Greek yogurt
• Fresh cilantro

Add chicken breasts to slow-cooker.  Top with remaining ingredients, except for Greek yogurt and fresh cilantro.

Cook on low for 8 hours, until chicken breasts begin to fall apart easily.

Remove chicken and shred. Add back to crockpot. Add Greek yogurt, cover and continue to cook on low for 30 minutes.  Stir well, top with fresh cilantro.

Serve with tortillas, or over quinoa or rice.  Top with avocado or cheese with your blue container!

(21 Day Fixers:  This makes 6 servings, and each serving counts as 1 red, 1 green, 1/2 a purple, and 1 yellow.  Count additional "yellows" for tortillas and/or rice and quinoa.)

Thanks for reading.  I would love to hear from you in the comments below, if you do try this one! 

ALL THE BEST,

Spaghetti Squash Burrito Bowls

I was inspired by a previous spaghetti squash recipe to create one with a Mexican flair. These Spaghetti Squash Burrito Bowls did the trick!  Make it with or without the beans -- depending on whether or not you want the added carbs.

Spaghetti Squash Burrito Bowls



21 Day Fix - Spaghetti Squash Burrito Bowls

Ingredients:

2 medium spaghetti squash

1 lb. lean ground beef or ground turkey

1 small onion, finely chopped

2 sweet bell peppers, finely chopped 

4 garlic cloves, crushed

14 oz. red kidney or black bean beans, drained & rinsed (optional)

1/2 tsp. chili powder

2 tbsp. diced canned chilies or jalapeños (or to taste)

1 cup tomato sauce

1/2 cup cilantro, finely chopped + more for garnish

4 blue containers Colby jack or Mexican cheese, shredded & divided

1/4 tsp. salt

1/2 tsp. freshly ground black pepper

1. Preheat oven to 375 degrees F.
2. Cut squash in half and scoop out the seeds with a spoon. Lay skin side down on a rimmed baking sheet, lined with parchment paper, and sprinkle with salt and pepper. Bake for 45 minutes, or until cooked to a touch with a fork.
3. In the meanwhile, preheat medium skillet on medium heat and spray with cooking spray. Add onion, garlic, bell pepper and sauté for 4 - 5 minutes or until golden brown, stirring occasionally. Add beans, chili powder, chilies/jalapeños, tomato sauce, cilantro and stir.
4. Remove vegetable mixture to a bowl.  Keep warm.  Cook ground beef or turkey until thoroughly cooked through.  Combine with vegetable mixture.
5. Remove from heat and add 1/2 of cheese. Stir again.
6. Remove baked spaghetti squash from the oven and let cool a few minutes.
7. Carefully remove spaghetti squash strands from the shell, trying to keep the shell intact.
8. Combine spaghetti squash strands with meat and vegetable mixture.
9. Fill each "boat" with 1/4 of the vegetable and meat mixture. 
10. Divide remaining cheese among the 4 "boats", and sprinkle each evenly with cheese.
11. Bake for additional 10 minutes or until cheese is melted. Serve hot, garnished with extra cilantro.

(21 Day Fixers: 1 serving [one "boat"] counts as 2 green, 1 red, and 1 blue. Count 1 yellow if you make these with beans.)

Enjoy!  Would love your feedback, too.

ALL THE BEST,