21 Day Fix Recipes Ingredients: 2 (16 oz total) skinless, boneless chicken breasts 1 tablespoon reduced sodium taco seasoning 1/2 teaspoon cumin 1 cup canned black beans, rinsed 1 cup homemade salsa For the Salad: 6 cups chopped romaine or red leaf 1/4 cup reduced Mexican cheese blend Avocado (optional) Directions: Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa. Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups. (NOTE: do not mix if you are doing the 21 Day Fix so you can measure out your portions) To make the salad, place 1 1/2 cups lettuce (1 green container) on each plate, top with 3/4 cup chicken and bean mixture (1 red and 1 yellow), 1 tbsp cheese , and avocado is optional (1 blue) 1 red, 1 green, and 1 yellow: steam diced sweet potatoes and add to bottom of baking dish. Dice favorite veggies (mushrooms, tomato, onion, and bell pepper are pictured). Mix with garlic powder and cilantro. Top with 2 lightly beaten eggs. Bake for 30 minutes at 375. Put under broiler for a few minutes at the end. Season with pepper and your favorite hot sauce if you wish. 1. cook chicken until cooked thoroughly . Shred cooked chicken with fork and add lime juice, paprika, chili powder, garlic, cumin and pepper = 1 red with a little room for greek yogurt topping. 2. add lime juice, cilantro, pepper to rice to taste = 1 yellow 3. bed of lettuce & homemade salsa = 2 greens 4. 1/2 blue avocado 5. top with cilantro to taste Note: if you use salsa from a jar it is considered a purple and not a green. Chicken burger patty, mixed veggies, 1/2 blue of avocado. 1 red (1/2 cottage cheese & 2 egg whites) 1 yellow of rolled oats (uncooked), 1 purple of banana and cinnamon to taste. Blend until ingredients are smooth. top with organic grade B maple syrup 1. Steam veggies while turkey is baking in oven set for 375 for 20 minutes. Season turkey with your favorite spices or use garlic, thyme, basil, cumin and pepper. 2. Once veggies are steamed toss cauliflower into blender or food processor with 1 blue of parmesan cheese and salt/pepper to taste. 3. drizzle spoon of raw honey over warm carrots before serving. Mix 1 yellow of cooked quinoa with 1 red of ground turkey (season wtih paprika, chili powder, garlic, and pepper) Mix with 1 green of organic stewed tomatoes. Stuff pepper (you’ll have left over stuffing so eat that out of a bowl if you want). Put stuffing into a bell pepper that’s been lightly boiled to soften. Top with 1 blue part skim mozzarella. Bake for 20 min at 350. 1 blue (1/2 avocado & 1/2 mozzarella cheese), topped with homemade salsa. Here’s a salsa recipe I like to make. *Note: If you use salsa from a jar then this is considered purple because of the added sugar. use greek yogurt in place of sour cream. Season ground turkey with paprika, chili powder, cumin and pepper. Add cilantro. Share this:Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Like this:Like Loading... Leave a Reply Cancel reply Enter your comment here... Fill in your details below or click an icon to log in: Email (required) (Address never made public) Name (required) Website You are commenting using your WordPress.com account. ( Log Out / Change ) You are commenting using your Twitter account. ( Log Out / Change ) You are commenting using your Facebook account. ( Log Out / Change ) You are commenting using your Google+ account. ( Log Out / Change ) Cancel Connecting to %s Notify me of new comments via email.