Taco Zucchini Boats

We LOVE Mexican food, and we have tacos on a pretty regular basis.  We also like to change things up a bit though, so tried a new recipe this weekend.  I'm a big fan of pretty much any recipe with taco meat and cheese, so these are a new favorite of mine!

Taco Zucchini Boats

6 servings

1. 6 medium zucchini, cut in half lengthwise
2. 1/3 cup salsa
3. 1.5 pounds lean ground turkey
4. 1.5 teaspoon chili powder
5. 1.5 tablespoon garlic powder
6. 1.5 teaspoon cumin
7. 1.5 teaspoon paprika
8. 3/4 teaspoon oregano
9. 3/4 teaspoon sea salt
10. 6 ounces no sugar added tomato sauce
11. 1/3 cup water
12. Cheddar cheese, shredded
13. Cilantro, chopped and/or green onions for garnish (optional)

Instructions

1. Preheat oven to 400F. Spray a 9" x 13” casserole dish with olive oil then set aside. Slice each zucchini in half lengthwise. Using a spoon, hollow out the center of each zucchini. Chop the scooped out zucchini flesh and save 1/2 cup to add to the taco filling (squeeze excess water with a paper towel,) discarding the rest.
2. Brown turkey in a large skillet, breaking up as it cooks. When no longer pink, add the chili powder, garlic powder, cumin, paprika, oregano, and salt and mix well.
3. Add the reserved zucchini, tomato sauce, salsa, and water. Stir and simmer on low for 15 minutes.
4. Fill each zucchini boat with 1/2 a red container of meat mixture, and top each with half of a blue container of shredded cheddar.  
5. Cover with foil and bake for 35 minutes, until cheese is melted and zucchini is cooked through. Top with cilantro and/or green onions if desired. Serve 2 zucchini boats for each person.

 21 day fix container counts (two boats): 1 1/2 green, 1 red, 1 blue

Southwest Chicken and Black Bean Salad

Another fave recipe from week one of our newest program was this southwest salad.  I just tell you, I wasn't sure how I was going to like it just reading the recipe, but this was amazing!  My hubby said he could eat this over and over, and a hubby's approval on a recipe is key around our house!  Enjoy!!

Southwest Chicken and Black Bean Salad (Shift Shop Recipe Booklet)

Makes 4 servings

3 Tbsp. balsamic vinegar

2 Tbsp. fresh lemon juice

½ tsp. lemon pepper

1 Tbsp. + 1 tsp. extra-virgin olive oil

2 cups black beans

3 cups sliced orange bell peppers

3 cups sliced red bell peppers

1 cup thinly sliced red onion

2 cups chopped tomatoes

3 cups sliced grilled chicken breast

½ cup shredded sharp cheddar cheese

1 cup fresh cilantro, chopped

1. To make dressing, combine vinegar, lemon juice, and lemon pepper in a medium bowl; whisk to blend.

2. Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

3. Evenly layer beans, bell peppers, onion, tomatoes, chicken, cheese, and cilantro on top of dressing in jars.

4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Slow Cooker Beef Chili

My hubby thought I was a little crazy when I added a chili recipe to our weekly meal plan in the middle of July, but he ended up loving this recipe!!  My oldest daughter loved it as well, but the other two didn't want to even try it.  I didn't force the issue because I selfishly wanted enough chili for myself - ha!!

When we started week one of our new program, we received a nutrition guide and recipe booklet, and the chili is week one approved recipe.  The program is a fitness and nutrition ramp up program, so each week you increase the length of workouts and adjust carbs/protein/veggie intake.  I had to go with the chili week one because beans aren't allowed the next two weeks.  We'll be making this again this fall!!

Slow Cooker Beef Chili (Shift Shop Recipe Booklet)

1 Tbsp. olive oil

1½ lbs. raw extra lean beef chuck, cut into bite-sized pieces

1 medium onion, chopped

1 medium green bell pepper, chopped

2 cloves garlic, finely chopped

1 (15-oz.) can diced tomatoes, no salt added ¼ cup tomato paste, no sugar added

2 Tbsp. chili powder

¾ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

1 (15-oz.) can kidney beans, drained, rinsed

1. Heat oil in medium nonstick skillet over high heat.

2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Reduce heat to medium-high. 3. Add onion and bell pepper; cook, stirring frequently, for 3 to 4 minutes.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Place beef mixture in a 3-quart slow cooker.

6. Add tomatoes, tomato paste, chili powder, salt, and pepper. Mix well; cover. Cook on high for 3 hours.

7. Add beans; cover. Cook for 1 to 1½ hours, or until beef is tender.

Marinated Summer Veggies and Chicken Sausage

Wow, I didn't even realize how long it's been since I've shared recipes on the blog!  I've been creating detailed meal plans each week, and I've included recipes and grocery lists with each meal plan for our family and my groups.  It's been such an easy way to keep track of recipes, that I've let my blog fall to the way side!  I've had a few friends request recipes lately though, so decided I need to start putting more effort into the blog.  I'll be posting several recipes over the next few weeks, many of which we have tried for the first time along side the new athletic/agility training program I've been following.  You definitely will not feel deprived when you add these recipes to your weekly meals!  

The first recipe is one we found on the team beachbody webiste, and it's a favorite in our house and among the members of my groups!  

Ingredients

·         2 tsp . olive oil

·         2 Tbsp . balsamic vinegar

·         2 Tbsp . fresh lime juice

·         2 cloves garlic , chopped

·         Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

·         1 lb . green beans , ends removed

·         2 medium zucchini , sliced

·         2 medium summer (crookneck) squash, sliced

·         1 cup halved cherry tomatoes

·         1 medium green bell pepper , sliced

·         1 medium red onion , sliced

·         4 cooked chicken sausages , sliced

·         2 Tbsp . chopped fresh basil

Instructions

1.   To make marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend.

2.   Season with salt and pepper, if desired; whisk to blend. Set aside.

3.   Place green beans, zucchini, summer squash, tomatoes, bell pepper, and onion in a re-sealable plastic bag (or large bowl). Add marinade; shake to blend. Let sit for 30 minutes.

4.   Preheat grill or broiler to high.

5.   Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly.

6.   Grill or broil for 4 to 8 minutes, turning occasionally, until vegetables begin to soften.

7.   Sprinkle with basil before serving.

Chocolate Peanut Lara Bars

Warning, when you make these, you may (WILL) be tempted to eat the entire pan in one sitting!!!  It took a lot of self control to limit my portions!  Still really glad DJ ran across this recipe from thekitchn.com, as it beats a prepackaged candy bar any day!!

1 1/2 cups unsalted peanuts
1 1/2 cups pitted, dried dates
1/4 tsp salt
1 cup roughly chopped dark chocolate

Line an 8-inch x 8-inch baking pan with parchment paper leaving the ends of the paper hanging over the edge.

Combine the peanuts, pitted dates, and salt in the bowl of a food processor. Pulse 5 to 6 times to break up the ingredients. Remove the lid and break apart any clumps of dates. Replace the lid and process continuously for 1 to 1 1/2 minutes until the ingredients begin to clump together. When you remove the lid, the ingredients may still look a little crumbly (like couscous), but should hold together when pressed in your fist.

Sprinkle 1/2 cup of the chocolate over the peanut-date mixture (reserve the rest of the chocolate). Replace the lid and pulse just 3 or 4 times to incorporate the chocolate.

Transfer the mixture to the baking dish and press it firmly down with the palm of your hand or the bottom of a drinking cup. Melt the remaining 1/2 cup of chocolate chips in 15-second bursts in the microwave, stirring between each burst. Pour the melted chocolate over the bars and use a spatula to spread it into an even layer.

Cover the bars and refrigerate for at least an hour or overnight, until the bars are firm and the chocolate is set. With the bars still in the dish, use a sharp knife to cut them into 15 bars. Bars can be stored in the dish or individually wrapped. Keep refrigerated for firmer texture or unrefrigerated for a softer texture. Bars will keep for about a month refrigerated or for about a week if unrefrigerated.



http://www.thekitchn.com/recipe-peanut-butter-amp-chocolate-energy-bars-recipes-from-the-kitchn-204806

Paleo Buffalo Chicken Tenders

Last night I went to pick the girls up from a play date, and came home to these buffalo chicken tenders!!  The picture does not do them justice!  These were great on their own, but would also be great in a wrap or on a salad.  And they are perfect if you are looking for a treat for the upcoming Super Bowl!  

Ingredients:

2 lbs Chicken Tenders

1 cup coconut flour

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp oregano

1 tsp sea salt

1/4 tsp cayenne

1/4 tsp black pepper

3 eggs

1/4 cup Franks

1/4 cup grass fed butter

Preheat oven to 425.  

Mix coconut flour and seasonings in a bowl.

Whisk eggs in a separate bowl.  Dip chicken tenders in eggs.  Then dredge chicken tenders in flour mixture and place on baking sheet greased with coconut oil.  Bake tenders at 425 for 12 minutes.    .

While chicken is cooking, heat Franks and butter on stove top.  After chicken has baked 12 minutes, dip in the heated sauce/butter mixture, and place back on baking sheet.  Bake an additional 12 minutes. 

Zucchini Boats

We do quite a few variations of zucchini boats, and these have ended up being a favorite!

3 zucchini
1.5 lbs lean ground beef
3 T tomato paste
1 green bell pepper
1 yellow onion
garlic powder
Italian seasoning
salt
pepper
1 cup cheddar cheese

Scoop meat out of 3 zucchini, sprinkle with salt and pepper, bake zucchini 10 minutes on 350. Meanwhile prepare filling...Filling is 1.5 lbs ground beef, 3 T tomato paste, one green bell pepper, one yellow onion, garlic powder, Italian seasoning, salt, pepper, and about 1 cup of cheddar cheese. Browned gr beef, drained, set meat aside, sauté veggies in the same pan you cooked beef in, then add meat and other ingredients (used about 3/4 cup cheese in filling). Stuff the baked zucchini and then top w remaining cheese, bake an additional 10-15 minutes. 

    21 day fixers - We counted one zucchini boat as 1/2 red, one green, 1/2 blue.