Chicken and veggie pasta, 21-day fix approved dinner, healthy dinner, dinner in under 30 minutes

Chicken and Veggie Pasta

Chicken and veggie pasta, 21-day fix approved dinner, healthy dinner, dinner in under 30 minutes

I had chicken breasts planned for the grill and a pile of broccoli from the Farmer’s market all chopped and ready to be steamed. Then my daughter requested “noodles” and I saw the box of pasta in the pantry and thought..Hmmmm…maybe I can whip up a pasta dish instead of our classic “grilled chicken with a steamed veggie and side of rice or quinoa”. I didn’t have any pasta sauce, which used to be a pantry staple, but I did have some olive oil, garlic, and lemon….Enter creativity here!

I started by heating  1 TBS of olive oil and 1 TBS of minced garlic in a large pan. In a separate sauce pan, I began boiling water for the pasta.

Next, I cut the chicken into approximately 1″ cubes and browned until thoroughly cooked through – about 8-10 minutes, stirring consistently. Then I added the pasta to the boiling water.

chicken and veggie pasta 1

Next I added the broccoli and juice from two lemons. But when I took a step back I didn’t think I had enough veggies…so I went back to the fridge.

chicken and veggie pasta 2

I found a jar of roasted red peppers and fresh spinach – PERFECT!!!! I sliced the red peppers up (actually my husband sliced the red peppers up) and we mixed everything together and topped with 3 cups of fresh spinach and placed a lid on top to steam.

 chicken and veggie pasta 3

After about 3-5 minutes I removed the lid, gave one last stir and we were complete!!!

chicken and veggie pasta 4

 

 

Much better veggie to chicken ratio and dinner was complete in less than 30 minutes and its all 21-day fix approved!!! I consider that a success!!!

chicken and veggie pasta 5

 

Chicken and Veggie pasta

(makes 6 servings)

21-day fixers: 1 red, 1 green, 1 yellow and 1 tsp (olive oil) 

WHAT YOU NEED:

  • 1.5 – 2 pounds chicken, cut into 1″ cubes

  • 2 cups chopped broccoli

  • 1 cup roasted red peppers, sliced

  • 3 cups fresh spinach (or approximately one cup frozen spinach)

  • 12 oz whole wheat or brown rice pasta cooked according to package directions.

  • 1 TBS olive oil

  • 1 TBS minced garlic or 3 garlic cloves, chopped

  • 2 lemons

  • Parmasean cheese (optional)

WHAT YOU NEED TO DO:

  1. Heat  olive oil and garlic in a large pan.

  2. In a separate sauce pan, bring 6 cups of water to boil and add pasta when water begins to boil, cooked according to directions.

  3. Brown chicken until cooked through, about 8-10 minutes.

  4. Add lemon juice, broccoli and cook for 2-3 minutes

  5. Add roasted red peppers and spinach, cover with lid to steam for 3-5 minutes.

  6. Serve over pasta and enjoy

Its clean, its fast, and it was DELICIOUS!!!!

 

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information about ways to enjoy clean eating and/or if you are interested in the 21-day fix workout program,  fill out the form below to join  my upcoming health and fitness accountability and support group! Together we can end the trend of obesity!

 

 

 

 

Leftovers for lunch, Quinoa stuffed peppers

Stuffed Peppers

I cannot remember the last time I made stuffed peppers….probably because our grill has been in full force since about April…however I got a craving for them and since they fit perfectly into my PIYO meal plan I figured I’d toss it in as part of  WEEK 7.

I’ve always loved stuffed peppers but my old ones were pretty basic and quite boring – a pound of ground beef, 2 cups brown rice and a jar of spaghetti sauce. They were good but not mouth watering. So I decided to add a little spunk! I call these –

Black bean and corn quinoa stuffed peppers

Ingredients:

(okay – I always make ALOT so I can freeze and use later – so if you’d like you can half this recipe – or take my suggestion and freeze some for later!!!)

  • 2 pounds lean ground turkey

  • 1 can black beans, rinsed well

  • 2 cups cooked quinoa (prepared according to directions…I actually made one cup of quinoa and after I added the 2 cups I still had about 2 cups left. We used it for a side later in the week but plan accordingly – you don’t want to waste!!!)

  • 1.5 cups frozen corn

  • 1 can petite diced tomatoes (make sure there are no added ingredients here…you should see tomatoes and ascorbic acid!)

  • 1 large can tomato sauce (same as above – no added ingredients)

  • 1/2 onion

  • 5-6 peppers, color of your choice

  • 1/2 cup parmesan cheese, optional

  • 1/2 teaspoon garlic powder

  • 1 TBS Wildtree Hearty Spaghetti sauce blend

Directions:

Preheat oven to 350 degrees F

Cook quinoa according to directions

Remove and discard the tops, seeds and membranes of the peppers and place in baking dish. You can do these whole or in halves…I chose whole peppers

In a skillet over medium heat cook the turkey with diced onion until evenly browned

Drain turkey after cooking is complete and add remaining ingredients

Quinoa Stuffed Peppers, stuffed peppers with a twist

 stuffed peppers 2

Spoon mixture into peppers and top with cheese if desired

Stuffed peppers, quinoa stuffed peppers

Ready to bake!

 Bake for about one hour until peppers are tender

Baked Stuffed Quinoa Peppers

I added a little extra mix around the bottom of the peppers – my hubby appreciated that with a nice slice of bread

Freeze any remaining stuffing or save for leftovers later in the week!

These will also reheat well – we ended up with two dinners and I had one lunch out of this batch!

Leftovers for lunch, Quinoa stuffed peppers

Leftovers for lunch

Note: My next batch was added into some slightly spicy banana peppers – and they were AMAZING! If you like a little kick try these for sure!

 

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!

 

Avocado Chicken Egg salad

Avocado chicken egg salad tomatoes with website and recipeI may be slightly obsessed with avocados…however if there is one thing to be obsessed with I think I picked a pretty good guilty pleasure!

I’ve made this meal in multiple variations for myself, my hubby and my extended family on so many different occasions and no one ever complains!! Simple, fresh and healthy – what can go wrong???

Avocado chicken egg salad with berries

Ingredients:

Avocado chicken egg salad tomatoes, clean eating, 21-day fix approved, 21-day fix

  • 1/4 avocado
  • 1 hard boiled egg
  • 4 oz grilled chicken cut into cubes or shredded/rotisserie chicken
  • splash of lemon juice
  • Spinach
  • Corn tortillas (optional)

Mix and mash all ingredients. Eat alone or serve on a bed of spinach, in a corn or whole wheat tortilla or with tortilla chips! No matter which way you do it enjoy it – its amazing!

 Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!

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Crockpot Black Bean and Corn Salsa Chicken

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The finished product topped with some additional fresh salsa on a corn tortilla!

Crockpot Black Bean and Corn Salsa Chicken

Planning a dinner that is quick and easy to throw together, healthy and actually tastes good can be a challenge at times. Okay, it can be a challenge most times! But I’ve really been getting creative with the crockpot! I love finding meals that can be tossed together in advance or even made ahead and frozen and then thrown into the crockpot to cook all day while I play and take of my kiddos!

This meal has become a regular in our house and its hubby tested and kid approved! You can make as much or as little as you want and serve it multiple ways!

Ingredients:

2 cans (14oz) Black Beans, drained and rinsed

2 cups of frozen Corn, drained

1 jar salsa

3/4 cup of water

4-6 chicken breasts

Instructions:

Combine all ingredients. Cook on HIGH for 3-4 hours or LOW for 7-8 hours

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Black bean, corn salsa chicken

When finished cooking, shred chicken and serve alone, over rice, as a salad, with tortilla chips or in a wrap. Can be topped with sour cream, avocado and/or tomato or your favorite toppings!

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Black bean and corn salsa chicken

 

You can also try it as a freezer meal:

Follow the same steps as above but combine the ingredients in a ziplock freezer bag. Mix well.

Chicken black bean corn salsa to freeze

 

Remove all air from bag and place into another freezer bag labeled with name of meal and directions for use.

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Crockpot freezer meal – Blackbean and corn salsa chicken

Note: I like to use the reynolds slow cooker liners making clean up even easier!

Whether you’re new to clean eating or a seasoned pro – if you’re interested in more information fill out the form below to join one of my upcoming health and fitness accountability and support groups! Together we can end the trend of obesity!