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Sunday, October 25, 2015
Saturday, October 3, 2015
Monday, September 7, 2015
Shakeology No Bake Cookies
Shakeology No Bake Cookies:
Ingredients:
2 scoops of Chocolate Shakeology
1 cup of all natural peanut butter
1/2 cup of peanuts (optional)
1 cup of quick-cooking rolled oats
1/2 cup of honey
Directions:
1. Melt peanut butter and honey in a medium saucepan.
2. Add Shakeology, rolled oats, and peanuts- mix well with a rubber spatula or wooden spoon.
3. Scoop mixture into 1 inch balls (pampered chef cookie scoop works well).
4. Flatten each ball so it is shaped like a cookie.
5. Enjoy- we usually put some in the fridge and some in the freezer (to save for later)
DELICIOUS!!!
Ingredients:
2 scoops of Chocolate Shakeology
1 cup of all natural peanut butter
1/2 cup of peanuts (optional)
1 cup of quick-cooking rolled oats
1/2 cup of honey
Directions:
1. Melt peanut butter and honey in a medium saucepan.
2. Add Shakeology, rolled oats, and peanuts- mix well with a rubber spatula or wooden spoon.
3. Scoop mixture into 1 inch balls (pampered chef cookie scoop works well).
4. Flatten each ball so it is shaped like a cookie.
5. Enjoy- we usually put some in the fridge and some in the freezer (to save for later)
DELICIOUS!!!
Friday, August 21, 2015
Pineapple Chicken Stir Fry on the Grill (adapted from the FIXATE Cookbook)
Pineapple Chicken Stir-Fry on the Grill
Makes 8 servings- divide equally into two 1 gallon freezer bags- place in fridge the night before you are ready to have it.
Per Serving- 1/2 green, 1/2 purple, 1 red
Ingredients:
2 lbs. raw chicken breast, boneless, skinless, cut into 16 one inch pieces
1/2 reduced sodium tamari soy sauce, gluten-free
4 tsp. sesame oil
4 tsp. grated fresh ginger
2 (8oz) cans of pineapple chunks in juice, drained
2 medium red bell peppers, cut into 16 chunks
2 large red onions, cut into 1 inch chunks
Directions:
1. Place all ingredients evenly into 2 separate 1 gallon freezer bags- Label Bag, and place in freezer.
2. Place in fridge the night before you are going to grilled up this delicious dinner
3. Turn on grill, place ingredients in bag into a "Stir-fry" grill pan- stir and cook for approximately 8 minutes.
Makes 8 servings- divide equally into two 1 gallon freezer bags- place in fridge the night before you are ready to have it.
Per Serving- 1/2 green, 1/2 purple, 1 red
Ingredients:
2 lbs. raw chicken breast, boneless, skinless, cut into 16 one inch pieces
1/2 reduced sodium tamari soy sauce, gluten-free
4 tsp. sesame oil
4 tsp. grated fresh ginger
2 (8oz) cans of pineapple chunks in juice, drained
2 medium red bell peppers, cut into 16 chunks
2 large red onions, cut into 1 inch chunks
Directions:
1. Place all ingredients evenly into 2 separate 1 gallon freezer bags- Label Bag, and place in freezer.
2. Place in fridge the night before you are going to grilled up this delicious dinner
3. Turn on grill, place ingredients in bag into a "Stir-fry" grill pan- stir and cook for approximately 8 minutes.
Slow Cooker Beef Stew
Slow Cooker Beef Stew:
Servings - 6
1 red, 1 green , 1 1/2 yellow cups (if you add wine)
Ingredients:
1 lb. steak cubes
2 tbs. olive oil (could be flavored- rosemary, basil, or garlic)
sea salt or pepper to taste
1 large white onion
4 tsp. of minced garlic
2 cups potatoes, cut into 3/4 inch chunks
4 celery sticks, cleaned and choppped
3 carrots, peeled and chopped
1 1/2 tsp. dried thyme or 1 tbs. or fresh thyme
3 bay leaves
1 cup red wine (optional- adds a nice flavor)
1 14.5 oz. can diced tomatoes
Directions:
1. Rub the meat with oil, salt, and pepper. Let it sit at room temperature while preparing the other veggies.
2. You will probably have leftovers, or you can divide ingredients into 2 bags (2 gallon sized because of the broth) and plan for 2 dinners. Place ingredients into bag in this order (veggies, broth and spices, and meat). Label bag and pop in freezer.
Servings - 6
1 red, 1 green , 1 1/2 yellow cups (if you add wine)
Ingredients:
1 lb. steak cubes
2 tbs. olive oil (could be flavored- rosemary, basil, or garlic)
sea salt or pepper to taste
1 large white onion
4 tsp. of minced garlic
2 cups potatoes, cut into 3/4 inch chunks
4 celery sticks, cleaned and choppped
3 carrots, peeled and chopped
1 1/2 tsp. dried thyme or 1 tbs. or fresh thyme
3 bay leaves
1 cup red wine (optional- adds a nice flavor)
1 14.5 oz. can diced tomatoes
Directions:
1. Rub the meat with oil, salt, and pepper. Let it sit at room temperature while preparing the other veggies.
2. You will probably have leftovers, or you can divide ingredients into 2 bags (2 gallon sized because of the broth) and plan for 2 dinners. Place ingredients into bag in this order (veggies, broth and spices, and meat). Label bag and pop in freezer.
Freezer Meal Tips
1. Plan out your
meals for the week, and then prepare your grocery list. I have all of my
favorite recipes printed out and I keep them in a binder in sheet protectors. I
make all my meals in 1 day with my family (yes, hubby and kids help out), and
we usually make enough for almost 2 weeks, know that we will not have a freezer
meal every night.
2. On my prep day, I label my freezer bags with a sharpie or paper label (listing ingredients, date made, and cooking instructions).
3. Get out all of the necessary ingredients. I chop all of the fresh veggies, and then work in an assembly line to fill all of the freezer bags.
4. For slow cooker recipes, fill your 1 or 2 gallon-sized plastic freezer bag like this: beans and veggies at the bottom, sauces and spices in the middle, and the meat at the top. This way when you dump it, meat is on the bottom of your cooker.
5. Seal up the bag (getting all the air out), lay flat in the freezer, and store for up to 3 months.
2. On my prep day, I label my freezer bags with a sharpie or paper label (listing ingredients, date made, and cooking instructions).
3. Get out all of the necessary ingredients. I chop all of the fresh veggies, and then work in an assembly line to fill all of the freezer bags.
4. For slow cooker recipes, fill your 1 or 2 gallon-sized plastic freezer bag like this: beans and veggies at the bottom, sauces and spices in the middle, and the meat at the top. This way when you dump it, meat is on the bottom of your cooker.
5. Seal up the bag (getting all the air out), lay flat in the freezer, and store for up to 3 months.
Thursday, August 20, 2015
Easy Crockpot Chicken Fajitas
Servings: 6
Serving Size: 1 cup
21 Day Fix Container Count (Per Serving): 1 Green, 1 Red, 1 Blue
Ingredients:
1 ½ lbs. chicken breasts (I used chicken tender pieces)
2 large onions sliced
1 green bell pepper sliced
1 red bell pepper sliced
Fajita Mix Seasoning Mix (1 tablespoon chili powder, 1-1/2 teaspoons paprika, 3/4 teaspoon onion powder, 3/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 3/4 teaspoon ground cumin, 1 teaspoon sea salt)
Directions:
1. Place all ingredients in 2 gallon freezer bag- add label, and place in freezer. The night before you are going to eat this meal, place the freezer bag in your fridge.
2. In the morning, empty ingredients into crockpot- cook on low for 4-5 hours.
3. Shred chicken with fork and serve in soft whole grain or corn tortilla with a pinch of Mexican cheese and some greek yogurt. You can also eat it over a salad.
21 Day Fix Container Count (Per Serving): 1 Green, 1 Red, 1 Blue
Ingredients:
1 ½ lbs. chicken breasts (I used chicken tender pieces)
2 large onions sliced
1 green bell pepper sliced
1 red bell pepper sliced
Fajita Mix Seasoning Mix (1 tablespoon chili powder, 1-1/2 teaspoons paprika, 3/4 teaspoon onion powder, 3/4 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 3/4 teaspoon ground cumin, 1 teaspoon sea salt)
Directions:
1. Place all ingredients in 2 gallon freezer bag- add label, and place in freezer. The night before you are going to eat this meal, place the freezer bag in your fridge.
2. In the morning, empty ingredients into crockpot- cook on low for 4-5 hours.
3. Shred chicken with fork and serve in soft whole grain or corn tortilla with a pinch of Mexican cheese and some greek yogurt. You can also eat it over a salad.
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