Appetizers & Sides

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Fiesta Bean Salad

This is seriously the most refreshing, delicious, FILLING salad. You can use it as a side or even as an entire meal. And it makes great leftovers!

What You Need:

2 cloves garlic, minced
3 tbsp fresh lime juice
1 tbsp extra virgin olive oil
1 tsp cumin
pinch crushed red pepper flakes
1/2 teaspoon salt
15 oz can black beans, rinsed and drained
1 cup canned chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1/4 cup minced red onion, finely diced
1/4 cup cilantro, chopped
1 medium avocado, diced

Directions:

  1. In a large bowl, mix the garlic, lime juice, and olive oil, cumin, pepper flakes, and salt.
  2. Then, in the same bowl, mix black beans, chickpeas, cherry tomatoes, red onion, and cilantro together with the dressing.
  3. Add avocado right before serving.

21-Day Fix Container Counts:

Beans – 1 yellow
Tomatoes/Onion – 1/2 Green
Avocado – 1/2 blue

Tip: I would consider adding the avocado only to the portion that you are going to eat to avoid having it get brown. Add right before you serve each time. Just a thought!

Parmesan Green Beans

Parmesan Green Beans

This is seriously my favorite side to have with dinner!!! I hated, and I mean hated green beans all my life, BUT… These are FABULOUS!!! They taste so good…. they help you get your greens in for the day… and they have CHEESE on them. Come on! Anything with cheese can be delicious, and this is no exception!

What You Need:

1 (16 oz) frozen bag of extra fine green beans
2 tsp extra virgin olive oil
Sea Salt and Black Pepper (to taste)
1/4 tsp Garlic Powder
1 1/2 tbsp Shredded Parmesan

Directions:

  1. Preheat oven to 425 degrees.
  2. Cover a baking sheet with aluminum foil.
  3. Lay green beans out and make sure they are spread out flat.
  4. Drizzle the olive oil over the, season with salt, pepper, and garlic powder and toss to coat.
  5. Bake for 10 minutes. Take them out and toss/flip.
  6. Bake another 10 minutes or until they begin to brown slightly.
  7. Remove from the oven and sprinkle shredded parmesan evenly.
  8. Serve and enjoy!

21-Day Fix Container Count:

(Whole bag serves 4)
Green Beans – 1 green
Olive oil – 1/2 tsp
Parmesan Cheese – 1/2 blue

Tip:

If you are not going to be making all 4 servings, only make what you are going to eat. These are delicious right out of the oven, but they do not reheat as well. Enjoy!

 

 

Mozzarella:Tomato:Basil

Mozzarella/Tomato/Basil

My husband would always make this for me when we were dating. He knew how much I loved it, and knowing that we can enjoy it even with our lifestyle change, that just makes me happy… and nostalgic.

What You Need:

2 large tomatoes
1 ball of fresh mozzarella
Fresh basil
Extra Virgin Olive Oil
Balsamic Vinegar
Sea Salt and Black Pepper (to taste)

Directions: (serves 2)

  1. Cut 10 slices of tomato and 10 slices of mozzarella.
  2. Break off 10 pieces of fresh basil.
  3. Assemble – tomato first, then mozzarella, and basil on top.
  4. Drizzle 2 tsp of extra virgin olive oil and balsamic to taste.
  5. Add sea salt and black pepper (to taste).
  6. Serve – 5 pieces each. Enjoy!

21-Day Fix Container Counts:

Tomato – 1/2 green
Mozzarella – 1 blue
Extra Virgin Olive Oil – 1 tsp

Tip:

These can be spruced up and made into a very ROMANTIC appetizer. Use a heart cookie cutter and cut the pieces of mozzarella into the shape of hearts. This would be great for an anniversary dinner, birthday, or Valentine’s Day. Share the LOVE!

 

Sweet Potato Chips with Ranch Dressing

Sweet Potato Chips with Ranch Dip

OH MY GOODNESS!!! These are so good, and as a combination… DELICIOUS! You must try them. You will not be disappointed, aside from the fact that your side dish is a yellow container (my fixers), but it is worth the hit!

This recipe will serve between 4-5 people.

What You Need:

For Sweet Potatoes:

3/4 pound sweet potatoes
1 tbsp olive oil
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp ground cumin

For Ranch Dip:

1/2 cup low-fat cottage cheese
2 tbs 1% or 0% Greek yogurt
1 1/2 tbs low-fat milk, skim milk or unsweetened plain almond milk
2 tsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
3/4 tsp dried dill
1 tbsp fresh parsley, chopped
a pinch of salt and black pepper, to taste

  1. In a blender, add cottage cheese, greek yogurt, milk, lemon juice, onion powder, garlic powder, and dill. Blend until the mixture is smooth.
  2. Pour into your serving dish. Stir in the fresh parsley. Season with a pinch of salt and pepper. Enjoy!

21-Day Fix Container Counts:

Sweet Potatoes – 1 yellow
Ranch Dip – The dip falls under the red container. I typically use 1/2 red, but whatever you use is what you would count it as.

Tip:
Double the sweet potato recipe so that you can have a side ready to bake for another day. Prepping your food is key to saving time in the long-run!
You should have enough of the dip to last for another meal. It will stay fresh in the fridge for about 5 days or so.