Cranberry Apple Slow Cooker Oats
- 4 cups water
- 2 cups old fashioned oats
- ½ cup dried or 1 cup fresh cranberries
- 2 apples, peeled and diced
- ¼ cup brown sugar
- 2 T butter, melted
- ½ tsp salt
- 1 tsp cinnamon
- Grease a large (4-6 quart) slow cooker and add all ingredients to the slow cooker. Stir to combine.
- Cook on high for 1 & ½ hours, or low for 3 hours.
- Fluff oatmeal with a spoon and serve immediately with milk, if desired.
Sweet Potato & Turkey Bacon Casserole
- 2 sweet potatoes, peeled and cut into 1/2-1 inch slices
- 1 small sweet onion, diced
- 8 oz. turkey bacon, chopped
- 2 cloves garlic, minced
- 8 eggs
- ¼ cup almond milk
- Salt, pepper, and garlic powder to taste
- 4 oz. creamy goat cheese, optional
- Preheat the oven to 375 degrees and spray a large glass baking dish with olive oil or nonstick spray.
- In a medium saucepan, add the sweet potatoes and enough water to fully cover them, and bring to a boil. Boil for 7-9 minutes, until you can pierce easily with a fork. Drain, and set aside.
- While the sweet potatoes are cooking, sauté the turkey bacon, onion and garlic in olive oil in a large pan. Season with salt and pepper.
- On the bottom of the greased casserole dish, place the sweet potato rounds in one even layer.
- Top with the turkey bacon and onion mixture, and spread evenly.
- Whisk the eggs, almond milk, and seasonings in a large bowl. Crumble in the goat cheese (if using) and season well with salt, pepper, and garlic powder. Stir to combine. Pour this mixture on top.
- Bake for 35-40 minutes until bubbly and golden brown.
- 8 eggs, large
- splash of milk
- 1 T olive oil
- 1 T minced garlic
- 1 bell pepper, finely minced
- ½ red onion, finely minced
- 4 pieces of thick-cut bacon, cooked until crispy
- salt and pepper, to taste
- 4 Flatout Flatbreads (wraps work well also)
- 1 cup of shredded cheese, your choice
- Heat oil and minced garlic in a medium skillet over medium-high heat.
- In a large bowl, whisk 8 eggs and a splash of milk. Set aside.
- Add bell pepper and onion to the skillet and sauté for a few minutes or until onions begin to turn translucent. Then, add in eggs and sauté for 3-5 minutes or until cooked.
- Place ¼ of the egg mixture and a piece of cooked bacon on top of a flatbread. Then, sprinkle with cheese. Wrap tightly and enjoy!
Crockpot Chicken Fajita & Quinoa Soup
- 1½ lb. boneless skinless chicken breasts
- 1 cup uncooked quinoa or rice, rinsed
- 3 bell peppers, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- Juice of 1 lime (optional)
- 1 (15 oz.) can diced tomatoes
- 1 (4.5 oz.) can green chilies
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can corn
- 1½ T chili powder
- 1 T cumin
- 2 tsp. paprika
- 2 tsp. sea salt
- Toppings (optional): Cilantro, avocado, shredded cheese
- In a slow cooker, add all ingredients, through sea salt. Cook on high for 3-4 hours or low 6-8 hours.
- Remove chicken and shred with two forks, then add back into the slow cooker. Season with additional salt and seasonings if needed.
- Spoon soup into bowls and top with favorite toppings!
Avocado Chicken Salad
- 1 cup finely chopped cooked chicken
- 1 ripe avocado, seeded and peeled
- 1 apple, peeled, cored, and finely chopped
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- 2 T finely chopped cilantro or parsley
- 2 teaspoons lime juice or a tablespoon of lemon juice
- ½ teaspoon kosher salt
- Pinch of freshly ground black pepper
- Place the chicken, avocado, apple, celery, and redonion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets mixed.
- Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.
- Place in a bowl and cover completely so that no part of the chicken salad is exposed to air. Chill for at least 30 minutes before serving.
- Will keep a couple of days in the fridge.
- 1 whole chicken (about 4-5 lbs.), insides removed
- 1 T smoked paprika
- 2 teaspoons salt
- 1 teaspoon freshly-ground black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Rinse the chicken thoroughly and pat it dry with paper towels.
- In a small bowl, whisk together the seasonings until combined.
- Rub the seasoning mix all over chicken.
- Place the chicken in the crock pot, cover, and cook on low for 6-8 hours (or high for 4-5 hours). Chicken is fully cooked when it reaches an internal temperature of 160 degrees F.
- Carefully remove the chicken from the slow cooker (it may be so tender that it falls apart on you), discard the bones, and serve the chicken as desired.
- 1 T chili powder
- ½ tsp onion powder
- ½ tsp oregano
- 1 T cumin
- 1 tsp salt
- ½ tsp garlic
- 2 tsp black pepper
- 1 ½ tsp paprika
- ¼ tsp red pepper flakes
- In a small bowl, whisk together the seasonings until combined.
- Store in an airtight container.
- Use about 2 tablespoons of taco seasoning per 1 lb. of meat.
21 Day Fix Spaghetti Squash & Meat Sauce
- 2 tsp olive oil
- 1 lb. organic ground turkey
- 5 cloves of garlic, crushed
- 2 tsp Italian Seasoning
- Crushed red pepper (to taste)
- 2 (15 oz.) cans of crushed tomatoes
- Salt and pepper (to taste)
- 1 medium to large spaghetti squash, washed
- Parmesan cheese, optional
- Heat olive oil over medium heat and add turkey. Add garlic, Italian seasoning, crushed red pepper, salt, and pepper. Cook until no pink remains.
- Add the turkey to the crock pot and cover with both cans of crushed tomatoes.
- Carefully cut your spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in crock pot.
- Cook on LOW for 5-6 hours
- Check on the squash by sticking them with a fork. If it goes in easy, it’s done! Let them cool in a separate bowl for a bit or risk some crazy burns.
- Remove squash from shell using a fork; discard the shell. Drain spaghetti squash noodles in a colander if necessary.
- If your sauce is on the thin-side, cook it uncovered in the crock on HIGH for a bit to thicken it up before serving.
- Serve squash with sauce and top with Parmesan.
21 Day Fix Container Count: 1 Green, 2/3 Red, ½ Blue
Taco Stuffed Peppers
- 4 large bell peppers, sliced in half and de-seeded
- 1 lb. ground beef with taco seasoning (or leftover taco meat
- 2 cups of cooked rice (or quinoa)
- 1 cup freshly grated Monterey Jack or pepper Jack cheese
- Toppings: sour cream and cilantro
- Preheat the oven to 400 degrees.
- Place the peppers on the baking sheet, cut sides facing up and bake until tender, about 15-20 minutes.
- Heat a skillet over medium heat and brown meat. Add seasoning and cook until no longer pink. If your taco meat is already made, skip this step.
- In a large bowl, mix together the rice and ground beef.
- Remove the peppers from the oven. Switch the heat over to BROIL.
- Divide the meat-rice mixture between the peppers and sprinkle with cheese. Broil 4-6 minutes or until cheese is melted on top!
- Serve with sour cream and fresh chopped cilantro.
Crockpot Pork Tenderloin with Sweet Potatoes, Apples, and Pears
- 2-3 sweet potatoes, sliced into 1-inch by ½-inch pieces
- 5 garlic cloves, minced
- 1 pork tenderloin – 3 lbs.
- 3 T olive oil
- 3 T Italian seasoning
- Salt & pepper
- 2 pear, unpeeled, sliced lengthwise into ½ inch thick pieces
- 3 apple, unpeeled, sliced lengthwise into ½ inch thick pieces
- Slice the potatoes into chunks or slices and place them in the bottom of the crockpot. Add garlic cloves.
- Brush the pork tenderloin with olive oil and season with salt, pepper and Italian seasoning. Place the pork tenderloin in the pan.
- Place pear and apple slices on top. Cook on LOW for 6-8 hours.
- 1 large avocado
- ½ cup unsweetened applesauce
- ½ cup maple syrup
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup coconut flour
- ½ cup unsweetened cocoa powder
- ¼ tsp sea salt
- 1 tsp baking soda
- Preheat oven to 350 degrees. Grease an 8×8” dish and set aside.
- In a blender or food processor Combine avocado, applesauce, maple syrup and vanilla in a blender or food processor. Process under smooth.
- Pour into a bowl and whisk in eggs. Add in coconut flour, cocoa powder, sea salt and baking soda. Stir until well-combined, then pour into greased dish.
- Place in oven to bake for 25 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies).
Printable version of recipes can be found here: Week 2 Meal Plan