White Chicken Chili

Soups and chili are some of my favorite meals, fortunately, my family loves them too!

My mom used to make White Chicken Chili all the time growing up but I forgot about it...so I dug out the recipe and decided to spice it up a bit!

I had a whole chicken that I needed to use, and I love the homemade broth that it makes.  So today, I boiled my whole chicken to make the broth to use for my chili (broth and chicken)...Deboned the chicken and strained the broth!!  But...you don't have to use the chicken like this!

Ingredients: 

4 chicken breast (or whole chicken deboned...you can always add more if desire!)
4-6 cups chicken broth
1 onion chopped
1-2 cloves garlic, minced
2 cans Northern white beans
1-2 cans diced green chiles (with juice)
1 tsp cumin
1 tsp dired oregano
1 tsp chili powder
1 tsp salt
pepper to taste
juice of 1/2 lime
chopped fresh cilantro (either for garnish or an needed in chili...optional)


Directions

1. Cook chicken fully.  I like to sauté onions and garlic before adding to chili.  
2. Add all ingredients together, let simmer for at least 20 min or until hot.  This is also a great crockpot recipe.  Cook this up and let it cook on low for the day!  
3. Top with fresh cilantro, cheese and avocado!

21 Day Fix Containers: (roughly)

• 1 red
• 1/2 - 1 yellow (depending on amount of beans you eat)
• 1 blue (if you add cheese and avocado)

Butternut Squash and Brussels Sprouts with Pomegranate Seeds

I absolutely love Brussels sprouts and butternut squash.  I make these all the time separately, but this time I found a recipe to combine the both of them!  This is a perfect dish for Thanksgiving...super healthy and OH so tasty!  Give it a try and let me know what you think!

1 lbs butternut squash (diced, I like to get mine precut)
1 lbs Brussels Sprouts
1 red onion quartered
2 tbsp olive oil
Kosher salt and ground pepper (to taste)
1/2 tsp chili powder
1/2 cup pomegranate seeds

Trim the Brussels sprouts, then cut them in half.  Toss Brussels sprouts and butternut squash together with the salt and pepper, olive oil, and chili powder.

Arrange on the baking sheet with squash, spread out in one layer.  Break the onions apart and add to baking sheet.

Bake at 400 degrees for 30 to 35 minutes or until browned.

Remove from oven and top with pomegranate seeds.  Serve immediately.

Clean Chicken Parmesan Bake

I LOVE quick, easy, healthy and TASTY meals!!!  This one is super fast to prepare and pop it into the oven and throw some sides together and you've got a delicious meal in minutes!!

Ingredients
4-5 chicken breasts
1 cup plain Greek yogurt (add a bit more if you use more chicken!)
1/2 Parmesan cheese, shredded or crumbled
1 tsp garlic powder (or fresh garlic)
1/2 tsp salt
1/2 tsp pepper
(optional- 1 can artichoke hearts drained and chopped)

Directions: (only takes 5 min to prepare!!)

Preheat oven 375

Line baking sheet with foil (this is a must otherwise the cheese will be a PAIN to remove).  Spray the foil with oil or cooking spray.

Mix Greek yogurt, Parmesan cheese, garlic powder, salt, pepper (and chopped artichokes) together.

Pat the chicken dry and coat in your mixture (both sides).

Lay on baking sheet.

Cook 45-50 minutes until golden brown spots appear on chicken

Serve with Brown Rice and Steamed Veggies!!

Tip: Around 40-45 min carefully dump juices that have accumulated in the pan, helps reduce burning
Tip:  Turning oven to broil for 1-2 min after dumping juices will help create the brown spots on the chicken.  SET A TIMER for it, I'm notorious for burning things when broiling!

Adapted recipe from Adventures with Foodie Felicia

Clean Eating Teriyaki Marinade

I've always loved Teriyaki but when I changed up my eating to incorporate clean eating lifestyle, I've cut out all those marinades I used and started looking for alternatives!!  I got this from another coach friend and decided to give it a try!  You can use it on salmon or chicken or anything you think needs a little pep.


Ingredients:
1/4 cup Bragg Liquid Aminos (alternative to soy sauce)
1 1/2 tsp maple syrup
2 tsp finely chopped garlic
2 tsp lemon juice
1/2 tsp sesame oil
1/4 tsp sea salt 



Directions:
Combine all ingredients and place meat or fish in shallow baking dish and marinate for 20 minutes in refrigerator. Turn the meat a few times to distribute the marinade evenly.

Spinach Chicken Crockpot Recipe

Oh how I love crockpot recipes...they are quick, easy and oh so tasty!  But the best part about them is they are EASY!!  And this one...super fast and easy!  The best part...my kids LOVED it!!!

So I first found this from my friend Melanie but she got this recipe from The Gracious Pantry, which has great healthy, clean eating recipes!

Are you ready for super easy!?!

Ingredients:

4 large chicken breasts
1 lb. frozen spinach
1 (28 oz.) can diced tomatoes
1 (18 oz.) jar clean marinara

Directions:

Place all the ingredients in a crockpot and cook for low 6-8 hours.

I like to shred the chicken and serve it over brown rice with a side of veggies!!  It's super tasty because of the marinara sauce is nice and seasoned!

Enjoy!!

Chocolate Peppermint Muffins

Ok, these look so delicious...and what better time to have something sweet, yet healthy, than right now!  Let's face it...there are sweets galore all around us that are at Christmas parties and in the office and other gatherings.  Well...why not bring something that's super yummy and is not going to kill your waistline!?!?!

So when you go to your next holiday gathering bring along these yummy treats and, shhhh...don't tell your secret ingredient!!  ;)

Chocolate Peppermint Muffins

Indulge your sweet tooth with these minty chocolate muffins made from good-for-you ingredients.

Total Time: 22 min.
Prep Time: 10 min.
Cooking Time: 12 min.
Yield: 12 servings, 1 muffin each

Ingredients:
1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
3 large eggs
½ cup raw honey
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
3 Tbsp. coconut oil, melted
½ tsp. pure peppermint extract (careful here, don't go overboard!)

Preparation:
1. Preheat oven to 350° F.
2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
3. Place chickpeas, eggs, honey, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
4. Place batter in a medium bowl.
5. Divide batter among 12 prepared muffin cups.
6. Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!

Check out more articles like this at:

http://www.teambeachbody.com/teambeachbodyblog/nutrition/chocolate-peppermint-muffins?ICID=CT_BLOG_CHOC_PEPP_MUFFINS

Sage Turkey Meatballs

These are delicious and you can change up whatever season you have on hand...the original recipe called for cilantro, but all I had was fresh sage! (I'm really loving fresh sage these days!!)

Total time: 40 min
Prep time: 20 min
Cooking time: 20 min

Ingredients:
Nonstick cooking spray
1 1/2 pounds lean ground turkey
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 large egg, lightly beaten
3/4 cup quick-cooking rolled oats
2 cloves garlic, finely chopped
2 tablespoons chopped fresh Sage
2 tablespoons all-natural tomato sauce

Directions: 

1. Preheat oven to 400 degrees F, lightly spray a large baking sheet with cooking spray and set aside.
2. Combine all ingredients in large bowl; mix well with clean hands
3. Roll mixture into 30  1 inch meatballs; place on prepared baking sheet
4. Bake for 15 to 20 minutes, or until no longer pink

You can freeze them.. Place 5 meatballs in a ziplock bag and freeze for future meals. You can defrost them in the refrigerator and heat them in a toaster oven or microwave.

Dark Chocolate Flourless Brownie Muffins

Anything titled "dark chocolate" I'm a fan of!  These are super delicious and surprisingly healthy!!  PLUS, it's 21 Day Fix APPROVED!!

Dark Chocolate Flourless Brownie Muffins

Cooking Time: 15-20 minutes

Yield: 12 servings, 1 cupcake each

Ingredients:

• 1 (15oz) can chickpeas (garbanzo beans), drained and rinsed
• 3 large eggs
• 1/2 cup pure maple syrup
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 3 Tbsp. coconut oil, melted
• 1 tsp. pure vanilla extract
• 1/3 cup dark chocolate chips

Preparation:

1. Preheat oven to 350 degrees F
2. Prepare 12 muffin cups by lining with muffin papers or coating with non-stickcooking spray; set aside
3. Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil and extract in blender or food processor, cover.  Blend until smooth.
4. Divide batter into 12 prepared muffin cups
5. Top each muffin with about 4 chocolate chips; push into batter.
6. Bake for 15-20 minutes, or until toothpick inserted in center comes out clean.
7. Cool completely and enjoy!

21 Day Fix Containers (per serving, 1 muffin)

1 Yellow
1/2 Blue/Orange
(recipe from teambeachbody.com recipes)

Microgreen Salad - Ultimate Reset Recipe

This is a salad that has come to be one of my FAVORITES of this Ultimate Reset journey.  I never thought having a good "salad" recipe was very important.  I'm usually one that just dumps whatever I have into my salad and call then call it a day!  But I've got to say, this one is DELICIOUS!  When I look at a good salad, I usually think there is one thing that really sets it apart…for this salad, it's the toasted raw pumpkin seeds that I put on it (Oh, and the homemade dressing!).

Microgreen Salad*
3 cups baby salad greens
1/4 medium carrot, shredded
1/2 medium cucumber, chopped
1/2 medium red bell pepper, sliced
1/4 cup sprouts (like radish, alfalfa, or broccoli)
1/2 tomato, chopped
1/4 cup chopped jicama
1 Tbsp fresh chopped cilantro (optional)

Add 1/4 cup to a 1/3 cup Toasted Pumpkin Seeds to the salad.

Add 2 Tbsp of dressing of your choice.  (My favorite is the Ginger-Sesame-Miso salad dressing)

Combine everything together in a large bowl and toss gently to blend!

Microgreen Salad - Taking healthy food to the beach!

Toasted Pumpkin Seeds Recipe*

2 cups raw green pumpkin seeds (without shells)

Preheat oven to 400 degrees F.  Arrange pumpkin seeds in a single layer on a baking sheet.  Bake for 5 to 10 minutes, stirring every 5 minutes, until very aromatic and slightly browned, being careful not to burn.  Let cool before handling.  Store in airtight container.

Toasted Pumpkin Seeds

*Recipes taken from the Ultimate Reset Recipe book!

Breakfast in a Bowl

Here's another Jillian Michael's recipe that I dug out the other day… This is for a single serving, just double it if you want it left over or for extra people!!!

1/2 C nonfat, low-carb yogurt (I use greek yogurt)
1/2 cup nonfat cottage cheese
1 oz (2 TBSP) rolled or steel-cut oats, uncooked
1 TBSP slivered almonds
1 tsp vanilla extract
allspice to taste (literally just a sprinkle!)
I add some almond milk, just a touch because the greek yogurt is so thick!

Mix all ingredients together and refrigerate overnight.  This will soften the oats.  Serve straight from the fridge.

Healthy Breakfast in a Bowl

21 Day Fix Clean Seasoning Mixes

Have you ever noticed that seasonings are full of sodium and chemicals?  If you can make your own it is so much better for your health and not so much sodium!!  Usually ends up being cheaper too!

I've been looking for a "clean eating" taco seasoning for quite some time now...and I finally found one I love!!  These are all taken from the nutritin guide of the 21 Day Fix! 

So you can use this for your tacos and anything Southwestern/Mexican!!

21 Day Fix Southwestern Seasoning


21 Day Fix Southwestern Seasoning

(Clean Eating)

• 1  Tbsp chili powder
• 2  tsp  ground cumin
• 1  tsp coriander
• 1/2  tsp onion powder
• 1/2  tsp garlic powder
• 1/2  tsp dried oregano
• 1/2  tsp smoked paprika
• 1  tsp sea salt

Mix all the ingredients together.  I made a large batch so that I didn't need to make it each time.  Taco Tuesday is something that happens each week for us!!


21 Day Fix All-Purpose Seasoning

• 4 tsp onion powder
• 2 tsp garlic powder
• 2 tsp. mustard powder
• 1/4 tsp dried thyme
• 1 tsp sea salt

Mix together and use on meats or grains!


21 Day Fix Mediterranean Seasoning

4 Tbsp dried parsley, crushed
4 tsp dried onion flakes
2 tsp dried basil, crushed
1 tsp ground oregano
1 tsp ground thyme
1 tsp garlic powder
1 tsp sea salt
1/4 tsp ground black pepper

For more clean eating recipes click HERE!

Clean Eating Egg Muffins

I love breakfast and eggs!!  I also love anything that is quick and easy.  Convenience is the story of my life.  I crave it!  I'm also a sucker for quiche, however quiche is never on anyones diet!  LOL... So this is the next best thing.  Egg muffins!  You can fix these in so many different ways and really change it up for taste.  Get creative!

Here's the basic recipe:

• 12 organic eggs 
• 1/2 cup low fat milk
• 1 cup of broccoli cut into bite size pieces
• 1/2 cup black olives or 1 medium red bell pepper chopped into bite size pieces

Other Options:

• Spinach
• Mushrooms
• Cheese
• Asparagus
• Zucchini
• Tomatoes
• Onion
• Salsa
• Basil
• Turkey Sausage
• Ground Turkey

Really anything that sounds good you can add in!

Preheat oven 350 degrees.  Whisk eggs and milk together until well combined.  Rinse and chop veggies.  Place veggies into muffin tins adding the amount you desire into each tin.  Pour mixture into  the muffin tins.  Fill up 3/4 of the way.  Bake in oven for 10 to 15 minutes or until done.  Remove oven and let cool.  These are easy to pop in fridge and eat on all week long!  Great snacks for kids too!

Panko Crusted Baked Chicken Fingers

I used to make these baked chicken fingers all the time.  However, even though they were "baked" with my old recipe…they were still loaded with butter!  So…it wasn't really that healthy, but they were always such a great hit with my family!!  I finally found some that were healthy and I didn't mind serving them to my family!  Thanks to the TurboFire nutrition guide (and Melanie Mitro) for this recipe…can't wait to try it out this week!! I know it will be a winner in my family!  These are also great things to make lots of and freeze them (before they are cooked) to have for a quick already prepared meal!  I'm all about ease in my house!!

Ingredients:

Panko Crusted Baked Chicken Finger Ingredients 

• 8 - 5 oz boneless, skinless chicken breasts 
• 3/4 cup panko (whole  wheat panko bread crumbs)
• 1/4 cup Dijon Mustard (may sub with spicy Asian mustard)
• 1/2 cup nonfat plain yogurt
• 2 Tbsp sesame oil (may sub with peanut oil)
• 3 garlic cloves
• 1-1/2 tbsp dried parsley

Directions:

Rinse and pat dry, chicken breast and set aside.  In a large bowl, mix mustard, crushed garlic, yogurt, and sesame oil.  In separate bowl, mix parsley with panko.  Dip chicken into mustard mixture and then roll it in breadcrumbs.  Place on a cookie sheet sprayed with nonstick spray and bake at 475 degrees for 20 minutes, or until coating is golden brown and chicken is no longer pink.  Serve with Dijon sauce or marinara sauce.

NUTRITION INFORMATION PER SERVING
Calories:  231, Protein 31g, Carbs 9g, Total fat 7g, Fiber .5g

Dijon Sauce

• 1/4 cup Dijon Mustard
• 1/4 cup nonfat plain yogurt
• 1 tsp sesame oil
• 1 tsp low sodium soy sauce

NUTRITION INFORMATION PER SERVING
Calories:  17 protein, .5 carbs, 1g total fat, Fiber 0g