Homemade 30 min White Chicken Chili - 21 day fix approved

Quick tip: To save time, use a store bought rotisserie chicken or leftover chicken that you have on hand. Of course you can cook fresh chicken.

*21 day fix approved

Yield: about 8 to 10 cups Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients:
* 3 tablespoons olive oil
* 3 cups sweet Vidalia onion, peeled and diced small (about 2 medium/large onions)
* 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
* 7 to 8 ounces canned green chilis, don't drain
* 4 garlic cloves, peeled and finely minced
* 32 ounces (4 cups) low-sodium chicken broth
* 1 bag of corn
* 1 bag of carrots
* 1 bag of celery
* 4 cups shredded cooked chicken (use about 1 whole store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
* two 15-ounce cans cannellini beans, drained and rinsed (see step 4 below about blending 1 cup of the beans with a splash of chicken broth or water)
* 1 tablespoon lime juice
* 1 tablespoon cumin
* 1 teaspoon dried oregano
* 1 teaspoons salt, or to taste
* 1 teaspoon black pepper
* 1/2 teaspoon red chili flakes
* 1/4 teaspoon cayenne pepper, optional and to taste
* 1/3 cup fresh cilantro leaves, finely minced
* tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing

Directions:
  Oven or crockpot, add the olive oil and heat over medium-high heat to warm.
1. Add the onion, jalapeno, green chilis, and sauté for about 5 minutes, or until vegetables begin to soften. Stir often.
2. In a pot add water and boil the carrots celery and corn until soft with fork.
3. Add the garlic and sauté for 1 min. Stir often.
4. Add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture (take 1 cup of the beans, add to a food processor or blender, add a splash of chicken broth or water and blend until smooth; mixture should be thick. Add the blended bean mixture along with the whole beans to pot), lime juice, cumin, oregano, salt, pepper, red chili flakes,  cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 8 to 10 minutes. It's unlikely, but if at any point the overall liquid level looks low or you prefer your chili to be thinner, add 1 cup of water!  For thicker chili, allow mixture to boil longer and reduce until desired thickness happens.
5. Add the cilantro and boil 1 minute.
6. Taste chili and add salt to taste.
7. Ladle chili into bowls, and optionally garnish with tortilla strips, chips, crackers, Chili will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Chicken Stuffed Bell Peppers - 21 Day Fix - Fixate

 Fixate Chicken Stuffed Bell Peppers 

Ingredients 

4 medium bell peppers, cut in half 

2 tsp olive oil 

1 cup chopped onion 

3 clove Garlic, finely chopped 

1 1/2 pounds raw chicken chopped into 3/4" pieces 

1 tsp chili powder 

1 tsp cumin 

1/2 tsp sea salt 

1/2 tsp ground black pepper 

1 cup low sodium no salt added tomato sauce 

2 cups cooked quinoa 

1 cup canned black beans, drained 

1 cup frozen corn kernels 

5 Tbsp cilantro, reserve some for garnish 

Juice of 1 Lime 

1 cup Monterey jack cheese 

 Directions: 

• Preheat oven to 375

• Place bell peppers in a large baking dish; set aside 

• Heat oil in a large nonstick pan over medium heat 

• Add onion, cook - stirring frequently for 4 min or until onion is translucent 

• Add garlic, continue to stir for 1 min 

• Add chicken, chili powder, cumin, salt, pepper; cook - stirring often for 5 min or until chick is no longer pink 

• Add tomato sauce , quinoa, beans, corn, cilantro and lime juice. Reduce heat to medium-low, cook stirring occasionally, for 3-5 min or until heat through

• Add heaping 1/2 cup of chicken mixture to each pepper half; cover lightly with foil

• Bake each pepper for 35 min, or until pepper are tender; remove foil 

• Top each evenly with cheese,bake for 3 minutes or until cheese is melted 

• Service with a sprinkle of cilantro & hot sauce (optional) 

21 day fix Slow Cooker Buffalo Chicken Lettuce Wraps recipe

I'm working on a new me. Not because the old me is bad but because the old me can IMPROVE. 

If you want to know more or would like help accomplishing your goals please send me and e-mail. 

Recipe

*Start with an onion and some garlic.

*Chop up half the onion and about 4 small cloves of garlic.

*Place a large package of chicken breasts in the slow cooker.  (My package was 3 pounds.)

*Sprinkle the onion and garlic on top of the chicken breasts.

*Pour in 2 cups of chicken broth.  (Make sure it covers the chicken completely.  

*When the chicken is finished, remove the breasts to a large bowl.

*Reserve about 1 cup of the cooking liquid.  Discard the rest of the contents of the slow cooker.

*Using 2 forks, shred the chicken.

*Add the chicken back to the slow cooker.

*Pour in the buffalo sauce.  (I started with 1/2 a cup, but added more.  As you mix it in, you’ll see if it’s too dry or not.)

*Add in some of the reserved broth.  (Again, I started with 1/2 a cup ended up using about 1/4 cup more.)

*Mix well, then cover and cook on high for 30 more minutes.

*While the chicken finishes cooking, wash and dry some romaine lettuce leaves for the wraps. 

*When the chicken is finished, transfer it the same bowl you shredded it in.

*When the chicken is finished, transfer it the same bowl you shredded it in.

*To make a wrap, pile the chicken onto the lettuce.

* I also added black beans 

This is simple and easy I love making this you can change it up and add whatever you like. 

 

Check out my other Blog post on Yummy 21 day fix  recipes

                                            steak stir fri

Veggie Stir-Fry with Ginger and Garlic Recipe

 Chicken Shish Kabobs Recipe

21 day fix Chicken Shish Kabobs Recipe

We love taking trips to our local Farmers market. We pretty much go daily. Its much healthier to eat fresh veggies rather frozen. Plus Kylie loves to pick out her own meals and snacks. I have found with a picky eater its a fun approach. They think they are getting what they want and yes they are but its all healthy So by allowing her to pick out everything she would want makes her think shes getting something special because its what she wants. Parent win.

21 Day Fix Approved Meal

Chicken Shish Kabobs Recipe

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/2 cup balsamic vinegar
• 2 tsp minced garlic or 2 garlic cloves
• 2 tsp sea salt
• 2 tsp dry minced onion
• 1 tsp freshly ground pepper
• Meat and vegetables:
• 4 boneless/skinless chicken breasts cut into 1 inch pieces
• 2 red bell peppers
• 1 Green bell pepper
• 1 yellow bell pepper
• 1 red onion
• You will also need some type of skewers/kabob sticks.

Directions

1. Mix all the marinade ingredients together well.
2. Cut up chicken into 1 inch pieces.  Put into bowl or plastic bag and mix chicken with 1/2 the marinade.
3. Cut up bell peppers into 1 inch pieces.
4. Mix the remaining 1/2 of the marinade into a separate bowl/bag with the peppers
5. Marinade for at least a half hour or more.
6. Alternate the peppers with the chicken on the skewers starting and ending with the peppers
7. Grill to liking!

21 Day Fix Approved 

Fruit for kids Snack or Adults

Starfruit

Raspberries

kiwi   

  

21 Day Fix Extreme Turkey Lettuce Wraps

This is another one of my favorite meals. It is quick and easy to make and you can make extra to meal prep for the week. You can play with what you add to make it different. Its really filling and remember portion control is what makes a huge difference most people don't think about the portions when they are eating and they really matter. I use portion control containers even if I go out to eat.  21 day fix is by far my favorite fitness program and I truly believe in the goodness it has to offer. It has truly changed my life along with tons of people I know and coach. 

 Another yummy recipe for 21 day fix CLICK HERE

Ingredients:

1 1/2 lbs raw 93% lean ground turkey

1 tsp. garlic powder

or 4 garlic cloves 

1 tsp ground cumin

1/2 tsp sea salt

1 tsp. chili powder

1 tsp paprika

1/2 tsp. dried oregano

1/2 medium onion, finely chopped

1/2 green bell pepper, or yellow  finely chopped

3/4 cup water

3/4 tomato sauce, no sugar added 

6 large lettuce leaves, washed and dried

1 medium tomato, chopped

1 cup chopped fresh cilantro

Instructions:

Heat a large nonstick skillet over medium heat.  Add turkey; cook stirring frequently for 6 minutes or until no more pink. 

Add fresh garlic or powder, cumin, salt, chili powder, paprika, and oregano; mix well. 

Add onion and bell pepper, cook stirring frequently for 4 to 6 minutes, or until onion is translucent.

Add water and tomato sauce. Bring to a boil Reduce heat to low; cook, covered for 10 to 13 minutes.  Top each lettuce leaf evenly with turkey mixture, tomato and cilantro. you can add a little hot sauce.

1 GREEN & 1 RED

If you add beans 1 YELLOW

If you add avocado add 1 BLUE

If you have any questions or would like more clean eating recipes please send me an email.   I would love to answer any questions you may have!