Tag Archives: #dinner

Jack-O-Peppers!

I don’t normally do back to back recipes, but since it’s been awhile AND Halloween is just around the corner, I wanted to share a fun twist to one of my go to recipes: the stuffed pepper!

A few years ago I shared my recipe (you can access it here), and it has remained a constant on my meal plan over and over again. Stuffed peppers are so much fun because you can change up how you make them based on your likes. Sometimes I use rice, other times I use quinoa. Sometimes I use black beans, sometimes I don’t. Sometimes I season with taco seasoning, other times I don’t. Be creative with them!

I wanted to turn the pepper into a little jack-o-lantern to be festive, and it was surprisingly easier than I thought. All you need is a sharp paring knife (I use one from Pampered Chef that was the perfect size), and sub in orange peppers in place of the green peppers!

If you are the kind of person who usually tosses the “hat” or top of the pepper, don’t this time. Make sure when you make the cut you do so relatively close to the top so there is plenty of room to fill with your stuffing AND so it resembles the top of a pumpkin. Remove the innards (I call it the pepper brain).

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Using your knife, “carve” your pepper pumpkin.

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Prepare your stuffing mixture, then fill your pepper pumpkin.

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Place pepper pumpkins in a 9×9 pan (or larger if you are making a larger batch). Place top on each pumpkin and bake for about 40 minutes at 300! Your family will love them, and you’ll be hooking them up with a healthy and festive dish! Enjoy!

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Eat Chili when it’s not Chilly….

Anyone else love some chili?

I could take or leave plain old chili….I eat it about once a year, and I’m good with it.

White chicken chili on the other hand….I could eat that for weeks on end without complaint!

My meal plan this week included my delicious 21 Day Fix Approved White Chicken Chili, a favorite not only because of its zesty flavor, but because it involves dumping everything in a crockpot and letting it do all of the work.

Here’s how you make it!

                                                  Katie’s White Chicken Chili

Ingredients:

-1 1/2 pounds chicken breast
-1 15oz can of Great Northern Beans
-1/2 teaspoon chili powder
-1/2 teaspoon cumin
-2 cans of canned corn
-1/2 teaspoon pepper
-32 oz of chicken broth
-1 can diced tomatoes with green chiles
-1 can green chiles (I use Old El Paso)

Throw all ingredients into crockpot and cook on low for about 5 hours. Do not drain the corn or chiles. Once it is done cooking, mix in 8oz of cream cheese.

I garnish with a dollop of plain Greek Yogurt (if you don’t care about healthier options you can do sour cream), shredded cheese, green onions, and a few crushed up tortilla chips.

****If you like thicker chili, don’t use as much chicken broth. If you use the 32 oz it will have a more soup-like consistency.

Super easy, guys, and so so so good…plus you can freeze it for a day you are in the mood for it!

Try it and be happy 🙂

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Tacos are Life.

Guys, my love for tacos….it is a deep, deep love. They are right up there with pizza when it comes to my favorite foods.

One thing I pride myself on is finding a way to balance the things I love with living a healthy life. This is so so so important! No lifestyle should have you completely eliminating everything you love; that is just setting you up for failure.

Tacos are one of those foods that YOU have the power to make healthy. I brown ground beef all the time and use a taco seasoning (my favorite is the Southwestern mix from the 21 Day Fix plan) and serve on healthy taco salads, as tacos, or, in this case, as taco cups!

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Super easy….super quick…super delicious.

Here are a few ways you can make your tacos a little healthier:

1. Use corn tortillas. These are actually gluten free and a tasty alternative.

2. Swap out sour cream and use Greek yogurt instead.

3. Utilize ingredients such as black beans and corn.

4. Opt for cheese that is grassfed…stay away from the bagged shredded cheese! Do you know that bagged cheese includes powdered wood pulp (on the bag it says CELLULOSE), which prevents it from clumping? Gross! If you can’t find grassfed, buy a block of cheese and grate it yourself. Wood pulp doesn’t fit into any meal plan….sorry to break the news.

5. Use lettuce as a taco shell or top with as much lettuce as you can!

This week’s meal plan featured my incredibly easy and delicious taco cup recipe, and I had to share for my fellow taco lovers! This is a recipe that is great for kids and adults, can be easily transported, and can also serve as a great, healthy appetizer for events.

                                                           Katie’s Taco Cups

What you need:

-Corn tortillas
-Ground turkey or beef
-Taco Seasoning or Fix Southwest Seasoning
-Greek yogurt
-Guacamole
-Cheese

What you need to do:

Coat a muffin tin (or two depending on how many you are making) with coconut oil or nonstick cooking spray.

Brown the meat and mix in the taco seasoning, just as if you were making regular tacos.

Cut the tortillas into squares. (I take the excess and make homemade cinnamon chips with them to pair with fruit salsa….I can share that recipe later!) Place one square in each muffin cup, spooning some of the meat mixture into each cup. I use between 1-2 tablespoons in each. Top with a sprinkle of cheese. If you prefer, you can top with chess AFTER baking; it’s up to you!

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Ready for some cheese!

Bake at 375 for about 20 minutes…but keep an eye on them. Every oven is different!

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Watch your shells…no one likes a burnt taco!

Top your taco cups with whatever you want….I use a small dollop of greek yogurt and another of guacamole!

If you are following the fix meal plan, I usually count three cups as one serving, but it all depends how much meat you are using.

Store in fridge and heat before serving! Enjoy!

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Hope you love them!

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Operation: Don’t Eat the Feelings!

Do you ever feel like you absolutely KILLED the week?

That was me this week.

I officially started Core de Force Monday as a participant with a coach launch group as well as started a focused launch group of my own. These two groups were EXACTLY what I needed. Not only did I stick to my workouts, but I was laser focused on my meal plan, too. I’ll tell you what…when you have people who can see if you logged your workout or not….who encourage you when you don’t quite feel like pushing play….great things can happen. I’m so excited to take my progress pics tomorrow and measurements! Besides that, this program is proving to be a great fit for the stress and weird feelings I associate with this time of year. Let’s just call it DVD therapy!

Last week I totally failed and forgot to post my meal plan….sorry guys!

Here’s what on tap for this week.

This week I am fully exercising my right to the crock pot. Do you realize how many incredible recipes you can make in one pot with minimal effort???? Last year I ran a group focused on sharing healthy crockpot recipes that was a big hit….I’ve been toying around with the idea to run another one. The pumpkin overnight oats I am making this week came from that group originally, and I’m also making 21 Day Fix Pork Carnitas for dinner. They are so good!

Aldi’s has had some great deals on Jalapeños, so I am using them in my egg muffins as well as the Jalapeño Cheddar Burgers that came from the Core de Force recipe book. These are very flavorful, and if you are making meals for people who aren’t as focused on eating healthy as you are, serve them with a bun instead of plain.

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This week is going to be a little hectic for me…I will be out of town Tuesday-Wednesday, which will result be eating out for a few meals. Since I will be back home by my favorite local spot, All Good Things (be on the lookout for a blog on them coming soon), I will be grabbing dinner there Tuesday…their Quinoa Salad is one of my favorite things! I’m also trying out a new place Wednesday for lunch that is a vegetarian restaurant….I haven’t ben able to access their menu online, but I’ll make sure to share how it is! I get a lot of questions as to why I add an extra snack on Wednesdays…I always have an apple before I teach Cize Live….it’s just my little energy boost!

Besides being on the go this week is also going to be a tough one for me emotionally. Tomorrow would have been my Grandmother’s birthday, and since it has only been two months since we lost her, I know I am going to be a little sad. Besides that, Sunday is the one year anniversary of losing my dad. I’m worried I will deviate from the meal plan this week and eat my feelings, but I am going to do my best to stay on track. I know the groups I am in will help me, too. However, if you see me and I am going for a brownie…or cookie…or pizza….you have my permission to smack me.

Let’s do out best to make it a great week, ok? I know we can do it.

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Happy Birthday in Heaven to my sweet Gram. She is missed so much!

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Just call me President Squash

More like President of the Squash fan club!

Over the last year I have become particularly found of the squash family….why I avoided it for so long beats me. I am consistently integrating spaghetti squash and acorn squash into my meal plan, but it was only recently that I gave their sister, butternut squash, a chance.

Best. Decision. Ever.

I’ve been making this recipe for awhile and wanted to share with you all! It is great for Fall, for those of you doing the 21 Day Fix and needing to get your green containers in, or anyone looking for a great addition to your table at Thanksgiving in a few weeks. You know why I love it? I kind of feel like I’m eating a carb (sweet potato), but I’m not! Trickery at its finest!

Here’s what you need:

-1 large butternut squash
-1/2 tsp ground cinnamon
-1 1/2 tablespoons EVOO
-1 1/2 tablespoons pure maple syrup

To prepare, you first want to skin the squash. I cut the top and bottom off with a sharp knife, then I use a vegetable peeler to remove the rest of the skin. Rumor has it that Costco has butternut squash already peeled and cut up if you want to skip this step.

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Such a beautiful color!

After you have skinned the squash, preheat your oven. You can do this before if you want; honestly it does not matter. I also prepare my baking sheet at this time. I’ve found that I prefer lining the sheet with a piece of parchment paper as opposed to spraying it with a cooking spray.

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Make sure you scoop out the seeds….no one likes seeds with their squash…at least not in this case. Cut into chunks.

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After cutting up your squash, drizzle with the EVOO, Maple Syrup, and Cinnamon. Bake for 40 minutes at 400 degrees. I rotated my baking sheet halfway through just to make sure everything was cooking evenly. Serve with whatever you want, and ENJOY!

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So tasty….and good for you!

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Squash the stereotype….Italians can survive without pasta!

Little Pop Quiz for Ya….

Q: What is the one food item that is the most difficult to give up when you are trying to eat healthy AND have Italian in your blood?

A: Pasta, Pasta, Pasta

Don’t get me wrong….pasta isn’t entirely bad……especially when you eat the proper portions. However, what Italian do you know that actually eats the proper portion of lasagna, spaghetti, etc? I know I struggle with it.

Until Now!!!!

I found a way to disguise vegetables as lasagna!

It was a squash kind of week!

This week I made the most amazing lasagna that allowed me to have a pretty substantial portion. Since I am now obsessed with this recipe (I think I will be making it weekly), I had to share.

                                                      Katie’s Bombdiggity Spaghetti Squash Lasagna

         (I know what you are thinking….spaghetti squash, yeah right. Be openminded. Veggies are good for you!)

What you need:

-1 cup ricotta cheese
-2 1/2 cups of Italian turkey or chicken sausage ( I use the Fit and Active brand at Aldi’s)
-1 spaghetti squash (cooked)
-2/3 cup mozzarella cheese
-1 1/2 cups homemade tomato sauce (I use a family recipe or the one in the Fixate cookbook)

To cook the squash:

-I place mine on a cookie sheet and bake for about 55 minutes at 400 degrees. I literally do nothing to the squash other than plop it on the cookie sheet.

***Sidenote….Aldi’s presently has squash on sale for about $1.29 each! Stock up!

While squash is cooking:

-Brown the sausage (make sure to remove the casing….what a fun, slimy, gross job) and spray a casserole dish.

Once you remove the squash from the oven, set it to 375 (the temp for baking the lasagna). Cut the squash in half, remove those blasted seeds, and use a fork to remove the “spaghetti”.

Then break out your inner Italian and assemble the lasagna in the casserole dish as follows:

– Spoon about 1/3 of the sauce on the bottom of the casserole dish
-Place spaghetti squash on top of sauce
-Add the sausage (make sure it is drained…no one likes that extra grease)
-Add 1/4 cup sauce, then 1/3 cup of mozzarella cheese
-Spread ricotta
-Top with remaining sauce and mozzarella

Bake for about 15 minutes at 375.

So freaking good!

That’s it! Super easy, and it is absolutely delicious! You can change this up if you want…maybe you don’t want the meat; you can go without. Pair it with a nice salad, and your Italian heart can be happy.

21 Day Fixers, one portion of this is equivalent to ONE GREEN, ONE AND A HALF RED, HALF A BLUE, and ONE THIRD OF A PURPLE.

Don’t be a squash snob…..spaghetti squash is so versatile. And with this recipe the Italian in you doesn’t have to feel guilty about lasagna!

Enjoy, my fellow health conscientious Italians!

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