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) 

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Fitness Meal prep Tips 21 day fix

I'm so in love with this spice shop here local I will be posting a blog about it on Tuesday. 

I used the Espresso steak rub. It was amazing!!

I love how rich and full of flavor it was. It was so nice to have a different tasting spice I've never had before so each week i'm going to try a few new spices for the meat for meal prep! 

The best way to spice up your ordinary meals is to try something different. Even if its just a little spice!

 Just because your trying to be healthy and loose weight doesn't mean it can't taste AMAZING!

Its all about the portion and not over eating.  

 Tupperware full of meals for the week. I never have any excuse not to eat or not to eat right!

 Boneless chicken breast I used Butcher's rub on half and Gourmet pepper blend. Both spices were so amazing I can't even pick a favorite! 

How to cook: 

Chicken Add spices then -cook on grill low for an hour- Makes them so moist 

Steak- Marinated over night then added Spice rub and cooked on the grill for 35 mins 

Veggies- Steamed for a few mins the more you cook them the less nutrition value.

Tips for meal prep.

 Feel free to send me an email if you would like more tips or recipes. 

• Start with a plan. 
  • Make a list of everything you want to prep for the week. Use your weekly menu if you have one or decide on basic staples that can be used in a variety of meals (like meat, beans, grains etc). Try dividing your list into sections like oven, stove, no-cook etc so you have a clear picture of what needs to be done in each area of the kitchen.
• Multi-task.
  • The best way to ensure you get the most out of your allotted food prep time is to make sure you’re doing multiple things at once. You could, theoretically, have something in the crockpot, something in the oven, a couple things on the stove and be chopping vegetables on the counter all at once.  This is where your list comes in handy! Think long term and start crockpot and oven items first. Since baking typically takes the longest, I always make sure I have something on-deck, ready to go into the oven when the previous thing comes out. I always try to make at lease the next 3 days meals 
• Don’t go overboard.
  • Most leftovers are only safe in the fridge for 3-4 days, so don’t prep more food than you and your family can finish by Thursday if you’re doing your prep on Sundays. Remember that if you reach Tuesday or Wednesday and realize you have too much food you can always freeze a few things. Freezing things is key if you make too much!
• Double the recipe.
• If you’re making something like soup, burgers or casserole, consider doubling the recipe and putting half in the freezer for later. It won’t be much extra work for you and it’s an easy way to make sure you have food on hand for busy weeks when you don’t have time to food prep. Its not easy but if you take the time to plan ahead you never have time to fail! Think about it!

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