Poultry

Mexican Lasagna

 

21 Day Fix Mexican Lasagna

 

This Mexican Lasagna is 21 Day Fix approved, super easy, delicious and family friendly. What’s not to love? This fed our family for a couple days and will be a new addition to our rotation for sure!

Ingredients:

1 red and 1 orange bell pepper, diced
1 onion, diced
1 lb ground turkey
3 tbsp 21 day fix southwest seasoning
6 blue containers shredded cheese
2 red containers refried beans
2 small cans diced chilies, drained
2 tsp evoo
12 corn tortillas

Directions:

Preheat oven to 375.

Heat oil in large skillet. Add peppers and onions and cook until tender. Remove from skillet and set aside.

Add the meat to the skillet and brown until almost done. Add chilies and finish cooking through. Add cooked peppers and onions, southwest seasoning and 1/4 cup water. Simmer for 10 minutes.

Spray 9×13″ pan with cooking spray. Line the bottom with 6 tortillas. Top with 1 red container refried beans. Top with 1/2 of the meat mixture. Layer the remaining 6 tortillas, the remaining refried beans and the remaining meat mixture. Top with shredded cheese.

Bake for 30 minutes.

Makes 6 servings. 1 red, 1 yellow, 1 green, 1 blue.

Serve with salsa and Greek yogurt.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Cheesy Chicken Broccoli Quinoa Casserole

This Cheesy Chicken, Broccoli, and Quinoa Casserole is super yummy and makes BIG portions! It can easily be made ahead of time and placed in the fridge until ready to bake. Take it out of the fridge 20-30 minutes before you are ready to bake it. Leftovers are delish and this is an all around perfect meal for the whole family. It is also 21 Day Fix approved!

If you are looking for a healthier lifestyle and don’t know where to begin or if you already have the 21 Day Fix and need some extra accountability and would like to join my FB group , send me an email: christina@burnthismamadown.com  I would love to chat!

Cheesy Chicken Broccoli and Quinoa Casserole 21 Day Fix

Ingredients:

2 cups cooked quinoa
1 tsp olive or coconut oil
1 lb raw chicken breasts, cut into bite sized pieces
6 cups broccoli florets, chopped
1/4 cup white onion, chopped
4 garlic cloves, minced
1.5 cups shredded cheddar cheese, divided
1 tbsp whole wheat flour
1 cup milk (or almond milk)
1.5 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
2 tsp dried parsley
1/2 tsp black pepper
1/4 tsp cayenne pepper

Directions:

Preheat oven to 375. Cook quinoa according to package directions.

While quinoa is cooking, heat oil over medium-low heat in a large skillet. Add onions and cook until almost translucent. Add garlic and cook for 1 minute. Increase heat to medium-hight and add the cubed chicken. Stir in spices and saute until cooked through. Transfer to a large bowl.

While chicken is cooking, steam or boil the broccoli until crisp-tender. Do not overcook the broccoli as it will soften further in the oven. Add the broccoli to the bowl with the chicken along with the cooked quinoa.

In a small saucepan, whisk together 1 tbsp flour and 1/4 cup milk. Place over medium heat and add the remaining 3/4 cup milk. Heat, stirring constantly, until thickened. Remove from heat and stir in 1 cup of cheese.

Pour sauce over chicken mixture and stir until ingredients are combined and evenly coated. Add to a baking dish coated with cooking spray. Sprinkle the additional cheese over the top. Bake for 20 minutes. Remove from oven an allow to sit for 5-10 minutes before serving.

Servings: 6
21 Day Fix: 1 red, 1 green, 1 yellow, 1 blue

 

Cheesy Chicken Broccoli and Quinoa Casserole 21 Day Fix

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

21 Day Fix Approved Chicken Enchiladas

These 21 Day Fix approved chicken enchiladas are simple and delicious! Mexican is my downfall and I looooove enchiladas. I have made tons of chicken enchilada recipes over the years but, recently, I went looking for one that was simple, 21 day fix approved, and tasted great. This is what I came up with and hubs and I both thought they were amazing! Enjoy!

Curious about the 21 Day Fix? Contact me and let’s chat: christina@burnthismamadown.com

21 Day Fix Approved Chicken Enchiladas

Ingredients:

3 chicken breasts, cooked and shredded (for 21 day fix use 4 red containers worth)
15 oz can of black beans, drained and rinsed
4 oz can of green chilis, drained
8 oz can of diced tomatoes, drained
3/4 cup plain Greek yogurt (for 21 day fix use 1 red container worth)
2 tsp Southwest seasoning
10 corn tortillas
Shredded cheese (for 21 day fix use 5 blue containers worth)
1 jar good quality enchilada sauce (check ingredients, I used Trader Joe’s)
Cilantro, optional

Directions:

Preheat oven to 350.

Combine chicken, beans, chilis, tomatoes, yogurt and seasoning in a large bowl. Heat tortillas in the microwave before assembling. Add chicken mixture to each tortilla, roll up, and place in baking dish seam side down. Pour enchilada sauce over enchiladas so that all of the tortillas are covered. Sprinkle evenly with cheese.

Bake for 30 minutes.

Enjoy!

Serves: 5, 2 enchiladas per serving.
21 Day Fix: 1 red, 1 green, 2 yellow, and 1 blue per serving

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

21 Day Fix Turkey Chili

This chili is the recipe trifecta: healthy, easy, and delicious! I loved it, hubs loved it, and it was simple to make. This is the perfect fall dish. Top with shredded cheese, a dollop of Greek yogurt, and a couple whole grain tortilla chips for even more flavor! Yum!

Turkey Chili

Ingredients: 

1 tsp olive oil
1.5 lbs lean ground turkey
1 medium onion, chopped
1 bell pepper, chopped
3 cloves garlic, finely chopped
1 tbsp chili powder
1.5 tsp cumin
1/2 tsp sea salt
1/4 tsp cayenne pepper
2 15-oz cans black (or pinto) beans, rinsed and drained
1 15-oz can diced tomato (no sugar added), with liquid*

Optional:
Shredded cheese
Fresh cilantro, chopped
Greek yogurt
Whole grain tortilla chips, crushed

Directions:

Heat the oil in a large pan over medium-high heat. Add the turkey, onion, pepper and garlic. Cook, stirring occasionally, until turkey is no longer pink (about 5-8 minutes).

Add spices and cook, stirring constantly, for 1 minute.

Add beans and tomatoes, with liquid, and bring to a boil, stirring occasionally. Reduce heat to low, cover, and simmer for 15-20 minutes.

Serve and add desired toppings.

* I used a second can of diced tomatoes because mine were not very liquid-y and I desired more liquid in the final product (add additional 1/2 green)

Serves: 6, 1 cup per serving

21 Day Fix: 1/2 green, 1/2 yellow, 1 red (add additional 1/2 yellow and blue if using tortillas and cheese)

 

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Sweet Potato Bacon Turkey Burgers with Chipotle Sauce

I love turkey burgers and there are so many ways to dress them up. This sweet, salty, and spicy combo was delish! 21 day fix approved!

21 Day Fix Sweet Potato Bacon Burger

 

Ingredients:

1 lb ground turkey
1 cup grated, uncooked sweet potato
6 slices turkey bacon, cooked and chopped
Salt & pepper
Sauce from canned chipotles in adobo
Greek yogurt

Directions:

Combine turkey, bacon, sweet potato, salt and pepper. Form into 6 patties. Cook until done.

Combine a small amount of chipotle sauce with greek yogurt, to taste. Serve burgers on bun with sauce.

21 day fix: 1 red, 1 yellow (if you cut the flat buns to fit the burgers than you shave off 1/4 which is made up by the sweet potato). You can count an additional amount of red for the Greek yogurt but I usually don’t since it is so negligible.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

21 Day Fix Extreme Turkey Lettuce Wraps

Another super easy recipe! I mixed up a batch of this turkey and had it for lunch all week. If you are following 21 Day Fix or the 21 Day Fix Extreme eating plan you could add some cheese on top, too.

IMG_7216
For 21 Day Fix and 21 Day Fix Extreme:
1 red, 1 green

Ingredients: 

1.5 lbs raw lean ground turkey
1 tsp garlic powder
1 tsp cumin
1/2 tsp sea salt or Himalayan salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 medium onion, finely chopped
1/2 bell pepper, finely chopped
3/4 cup water
3/4 cup tomato sauce (no sugar added)
6 large lettuce leaves
1 medium tomato, chopped
Fresh cilantro, chopped

Directions:

Heat large, non-stick skillet over medium heat. Add turkey and cook, breaking up the turkey as it cooks, for about 5 minutes or until no longer pink.

Add the spices and mix well. Add pepper and onion and cook, stirring frequently, for 4 to 5 minutes.

Add water and tomato sauce and bring to a boil. Reduce heat to low and cook, covered, for 10 to 12 minutes.

Top each lettuce leaf evenly with turkey mixture, tomatoes and cilantro.

Makes 6 servings, 1 wrap per serving.

 

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

21 Day Fix Extreme Turkey Meatloaf

This is my kind of recipe: simple, healthy and super easy. Hubs approved, too, so this will become one of our regulars.

IMG_7070

For 21 Day Fix and 21 Day Fix Extreme:
1 red, 1/2 yellow, 1/2 purple

Ingredients:

2 lbs raw 93% lean ground turkey
1 cup all natural salsa
1 cup cooked quinoa, cooled
2 large eggs, lightly beaten
3 garlic cloves, finely chopped
1 tsp sea salt or Himalayan salt

Directions:

Preheat oven to 375.

Combine turkey, salsa, quinoa, eggs, garlic and salt. Mix well by hand or with a rubber spatula. Place turkey mixture into a 9×5 loaf pan and smooth top with a rubber spatula.

Bake for 60 to 70 minutes or until internal temperature reaches 165. Let stand for 10 minutes before slicing into 8 slices and serving.

Servings: 8
Serving size: 1 slice

 

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Lighter Chicken Pad Thai

Casey and I love Pad Thai but it isn’t exactly good for you. This version is light with lots of fresh veggies and tastes terrific. You still get the flavors of regular Pad Thai but with a bright freshness that doesn’t weigh you down. Yum! Leftovers were great, too.

Ingredients:
7 oz packaged rice noodles
1 lb uncooked boneless, skinless, chicken breasts, cut into bite size pieces
1/4 cup plus 1 tbsp fish sauce
4 cups uncooked broccoli florets
1 medium carrot, julienned
1/4 cup plus 1 tbsp lime juice, freshly squeezed
3 tbsp sugar
1/4 cup water
2 tsp ginger root
cooking spray
4 tsp peanut oil
1 tsp chili pepper flakes
1 clove garlic, minced
1 1/2 cups bean sprouts
1/3 cup peanuts, chopped fine
1/2 cup cilantro, chopped
2 scallions, chopped
Directions:
Soak noodles in cold water for 1 hour while you chop and prepare the ingredients. Place chicken in a small bowl with 1 tbsp of fish sauce, combine and set aside.
In a small bowl, combine remaining 1/4 cup of fish sauce, 1/4 cup lime juice, sugar, water, and ginger. Mix well and set aside.
Coat a large wok or skillet with cooking spray and heat over medium high heat. Add 2 tsp peanut oil and heat. Add chicken and cook, stirring occasionally, until chicken is cooked through, about 4 minutes. Remove chicken from pan, cover to keep warm, and set aside.
Coat the wok with cooking spray again and add the remaining 2 tsp of peanut oil; heat over medium-high heat. Add the broccoli and carrot and cook until slightly tender, about 5 minutes. 
While the vegetables are cooking, drain noodles thoroughly and set aside. 
Add the garlic and chili peppers to the wok and sauté 30 seconds. Add noodles and and fish sauce mixture. Cook, stirring, until the sauce is mostly absorbed, about 3 minutes. Stir in chicken and peanuts. Remove from heat.
Add the remaining 1 tbsp of lime juice, bean sprouts, cilantro, and scallion. Mix well to combine. Serve immediately.
Servings: 6 (roughly 2 cups per serving)
ww points plus: 9

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Baked Chicken Taquitos

These are so good, I can’t even tell you. It is well documented that I love Mexican-esque foods but, even for me, taquitos are often dry and tasteless, or worse, rolling around next to those hamburger-hot dog thingies at Seven Eleven. Yuck. But not these! So good. Great for a snack, party food, or even a meal. 
These can be assembled and frozen, too, for those days that you just don’t feel like doing anything more than throwing something in the oven. I usually double (or triple) the recipe and freeze the excess. I had lofty plans of making a ton of these in the last few weeks of pregnancy to freeze for post-baby meals but, alas, Violet came exactly three weeks early (and on my would-be last day of work, no less). 
I highly recommend these. They are delicious!

Ingredients:
3 oz cream cheese, softened
1/4 cup salsa
1 tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
2 cloves garlic, minced
3 tbsp cilantro, chopped
1-2 green onions, chopped
2 cups cooked chicken, shredded
1 cup shredded Mexican cheese
12 6-inch flour tortillas
Cooking spray
Kosher salt
Directions:
Preheat oven to 425. Line a baking sheet with parchment paper.
In a large mixing bowl, combine cream cheese, salsa, lime juice, spices, garlic, cilantro, green onion, chicken and cheese. Mix well until ingredients are combined.
Heat the tortillas for 20-30 seconds in the microwave to soften them and make them easier to roll up. Place a tortilla on a work surface and spoon 2-3 tablespoons of the chicken filling down the center of the tortilla. Roll up the tortilla tightly around the filling. Place seam-side down on the prepared baking sheet. Repeat with the remaining filling and tortillas, spacing the filled tortillas evenly on the baking sheet. 
If you want to freeze your taquitos, at this point you can place the baking sheet in the freezer for 30-60 minutes and then place them in a freezer-safe storage container. I usually wrap each individually in plastic wrap and place them in a freezer bag. When ready to bake, remove them from the container, place on prepared baking sheet.
Spray the tops of the taquitos lightly with cooking spray and sprinkle each with a pinch of kosher salt (don’t skip this step, the kosher salt makes them extra special).
Bake at 425 for 15-20 minutes until crisp and golden brown (if you are baking them from the freezer, add extra time to allow them to be warm throughout). Serve with salsa and sour cream, if desired.
Makes roughly 12 taquitos, you will probably want 2-3 taquitos per person.
Adapted from Annie’s Eats.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Recipe Re-visist: Artichoke Stuffed Chicken Breasts

This is one of those recipes that I have made again and again. It is super delicious and a nice spin on your plain old chicken dish. It is quick and easy enough for a last minute weeknight meal but good and seemingly fancy enough that you can serve it to guests, too!

View the original post and recipe here.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

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