Dinner

Click Here For More Recipes

PicadillowithTostones

Crockpot Picadillo with Tostones

What You Need:
Skinnytaste Picadillo Recipe
Skinnytaste Tostones Recipe

21-Day Fix Container Count:

Picadillo:
I fill 1 1/2 red containers
meat – 1 red
veggies – 1/2 green
brown rice – 1 yellow

Tostones – 1 green
Dressing – 1/2 blue

Tip:

I would DEFINITELY put some hot sauce on the Picadillo to give it a little kick. It’s ‘free’, so go for it. I would also recommend the dressing that is mentioned for the tostones. They do tend to be a little more on the dry side since they are not fried, so the dressing gives it the moistness and flavor you’re looking for!

CrockpotTurkeyChili

Crockpot Turkey Chili

What You Need:

  1. 1.25 lb. Lean Ground Turkey
  2. 1 yellow onion (chopped)
  3. 1 medium yellow pepper (chopped)
  4. 2 cloves garlic (chopped)
  5. 1 (15 oz) can Canned Diced Tomatoes
  6. 1 (15 oz) can Whole-Kernel Corn (drained and rinsed)
  7. 1 (15 oz) can Black Beans (drained and rinsed)
  8. 1 (15 oz) can Light Red Kidney Beans (drained and rinsed)
  9. 1 (15 oz) can Tomato Sauce
  10. 1/2 cup water
  11. 2 tsp Chili Powder
  12. 2 tsp Ground Cumin
  13. 1 tsp Crushed Red Peppers
  14. Sea Salt and Black Pepper (to taste; optional)

Toppings (optional)

  1. Shredded Cheddar Cheese
  2. Plain Greek Yogurt
  3. Green Onions

Directions:

  1. Cook turkey, onion, bell pepper, and garlic stirring frequently, until turkey browns. Drain to discard fat.
  2. Add all ingredients to the slow cooker and cook on low for 4 hours.
  3. Optional: Once you are ready to serve, add cheddar cheese, a dollop of plain greek yogurt, and top with green onions. 
  4. ENJOY!!

21-Day Fix Container Count:

I serve 1 1/2 cups of chili

Turkey – 1 red
Veggies – 1 green
Beans – 1 yellow
Cheese (if used) – 1/2 blue
Greek Yogurt (if used) – 1/2 red

Tip:
Sometimes leftovers get boring, and you definitely don’t want your family to get bored with your cooking. Use the same meal, but switch it up a little. Make it look different. Add different toppings. Get creative! Here’s a great example for leftovers – Make Tortilla Bowls!!!

Turkey Chili Bowls

 

Chicken Parmesan

Chicken Parmesan

Recipe courtesy of the Fixate Cookbook
If you are interested in purchasing the cookbook with over 100 AMAZING recipes just like this one, click the link below:
Fixate Cookbook

 

Fiesta Shrimp

Fiesta Shrimp and Pasta

What You Need:

  1. Whole Wheat Pasta
  2. 1 (12 oz) bag of large cooked shrimp, peeled and deveined (thaw for quicker cook time)
  3. 2 tsp coconut oil
  4. 3 cloves minced garlic
  5. 1/2 tsp chili powder
  6. 1/2 tsp paprika
  7. 1/2 tsp onion powder
  8. 1 tsp oregano
  9. 3/4 tsp sea salt
  10. 2 tbsp low sodium chicken broth
  11. 2 tbsp fresh chopped cilantro (for serving)

Directions

  1. Combine all seasonings and shrimp in bowl, toss to coat
  2. Heat oil in a large skillet. Add shrimp when pan is hot.
  3. Cook each side for about a minute (if thawed).
  4. Remove shrimp when cooked.
  5. Pour broth into the skillet and scrape the brown bits. Bring to a boil until the broth thickens.
  6. Remove skillet from heat and add shrimp back into the thickened broth. Toss to coat.
  7. Measure out pasta and plate. Place shrimp on top. Drizzle excess liquid over the dish.
  8. Top with chopped cilantro and serve immediately.
21-Day Fix Container Count:
Shrimp – 1 red
Coconut oil – 1 tsp
Pasta – 1 yellow
Tip:
Instead of using pasta (if you are preserving your yellow containers), use zucchini noodles or spaghetti squash instead. Same great flavors – different containers!
Veggies – 1 green

Crockpot Salsa Chicken

Crockpot Salsa Chicken

This is seriously one of the easiest recipes you can have in your recipe arsenal. 2 ingredients… no time to make… delicious, and lots of leftover options!!!

What You Need:

2 lb frozen skinless chicken breasts
1 (16 oz) jar of salsa – your choice

Directions:

  1. Place frozen chicken breasts in the crockpot.
  2. Pour entire jar of salsa over top of the chicken.
  3. Cook in crockpot on high for 5-6 hours or until the chicken easily shreds.
  4. Take the chicken out of the crockpot and shred with two forks.
  5. Place shredded chicken back into the crockpot and stir with the sauce mixture.
  6. Cook for an additional 30 minutes on low.

21-Day Fix Container Counts:

Chicken – 1 red
Salsa – 1/4 purple
Additional containers should be allotted for whatever you decide to eat the chicken with.

Tip:

If you are debating on what to make this chicken with, I suggest trying something different each day to go with your leftovers. This chicken is delicious over a salad, in tacos, with rice, as nachos! Try them all!

It really doesn’t get much easier than this meal!

 

Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa

This is one of FAVORITE meals and one of the EASIEST, too. I’m all about delicious and simple. That’s kind of my motto when it comes to healthy eating. It’s the only way this busy mama makes it work in our household. This recipe will serve 4 people. Adjust as needed.

What You Need:

4 tilapia filets (thaw if frozen)
Olive oil cooking spray
Salsa (your choice)
1 ripe mango
1 small red onion
1/3 cup cilantro
1 tbsp lime juice
8 Corn Tortillas

Additional toppings (optional):
Sharp Cheddar Cheese (shredded)
Avocado

Directions:

  1. Preheat oven to 350.
  2. Put aluminum foil in a pan and spray with olive oil cooking spray.
  3. Place a thin layer of salsa on the aluminum foil and place tilapia filets on the pan.
  4. Put a thin layer of salsa over each filet and place in the oven. Cook for 15 minutes.
  5. While the fish is cooking, cut the mango, red onion, and cilantro into small pieces and mix together in a bowl. Add lime juice and mix. Set aside.
  6. Once fish is cooked and flaky, take out and begin heating up corn tortillas.
  7. Add fish, mango salsa, and other toppings (desired). Serve immediately.

21-Day Fix Container Count:

Tilapia – 1 red
Mango and Salsa – 1/2 purple total
Red Onion – so minimal (don’t count)
2 Corn Tortillas – 1 yellow
Cheese (if added) – 1/2 blue
Avocado (if added) – 1/2 blue

Tip:

For the best corn tortillas, heat them up on the stove top for a few minutes on each side until they are crispy yet still foldable. That will help them not taste grainy and keep from falling apart.

 

Lemon Pesto Chicken

Lemon Pesto Chicken

Ok, this turned out to be a DELICIOUS accident. I had some chicken… I had some pesto… I really wasn’t sure what to do with it, so I figured I would attempt something new with the hopes of having success. It was a huge success for ALL family members, toddler included! Enjoy!

Serves 4 (or you could double the recipe if needed)

What You Need:

4 Chicken Breasts (thawed)
1/2 c Pesto
1/8 c Lemon Juice
1/2 c Shredded Mozzarella Cheese

Directions:

  1. Preheat oven to 375 degrees.
  2. Place chicken, pesto, and lemon juice in a large ziploc bag.
  3. Remove the air from the bag and seal.
  4. With your hands, move the ingredients around to make sure the chicken gets covered nicely.
  5. Spray a 9×13 casserole dish with cooking spray and place chicken pieces and excess pesto onto the dish.
  6. Cover with aluminum foil and bake for 30 minutes.
  7. Remove the foil and sprinkle cheese over top of each piece of chicken and bake for an additional 5 minutes.
  8. Turn broiler on high and broil for 5 minutes or until cheese begins to brown slightly.
  9. Remove and serve over whole wheat pasta. Pour some additional pesto sauce onto the pasta for added flavor.

21-Day Fix Container Counts:

Chicken – 1 red
Pasta – 1 yellow
Cheese – 1/2 blue

Tip:

Never be afraid to play with ingredients. You never know what you might get!

 

Veggie Baked Ziti

Veggie Baked Ziti

We love pasta, but we don’t always love having all of our veggies. The best way to mask those veggies is to put them in some cheesy goodness. This meal is delicious, it is good for you, and it helps you get those veggies in if you have a hard time doing so.

What You Need:

1 8oz box uncooked whole wheat penne or ziti
1 Tbsp Olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 medium zucchini, diced
1 Tbsp Italian seasoning
1 Tbsp Basil
1 Tbsp Oregano
1.25 lb lean ground beef or ground turkey
28 oz can crushed tomatoes
2 cups fresh spinach
8 oz Ricotta cheese
1/4 cup shredded Parmesan cheese
2 3/4 cups shredded Mozzarella cheese, divided
Sea salt & pepper, to taste

Directions

  1. Preheat oven to 375 degrees.
  2. Spray a 9×13 baking dish with olive oil cooking spray.
  3. In a large pot, boil water and cook pasta according to instructions until al dente. Drain and return to the pot.
  4. In a large pot, add olive oil, onions, garlic, zucchini and all seasonings. Saute until onions are translucent.
  5. Add ground beef or turkey and brown until meat is no longer pink. Mix well. Add tomatoes and spinach. Mix and cook until spinach leaves are wilted.
  6. Combine the pasta and meat mixture. Stir in parmesan cheese, 3/4 cup mozzarella cheese, and the ricotta cheese. Mix well and spread evenly in your baking dish. Top with the remaining 2 cups of mozzarella cheese.
  7. Bake for 30 minutes or until cheese is melted and lightly browned. Let it set for 5 minutes after taking it out of the oven and cut into 8 equal portions.

21-Day Fix Container Counts

Beef/Turkey – 1 red
Zucchini/Spinach – 1 green
Cheese – 1 blue
Pasta – 1 yellow
Olive oil – 1 tsp

Tip:

This meal tastes just as delicious with or without the veggies. If you are not in need of additional veggie servings, simply eliminate those ingredients, or switch them out with another veggie of your choice. This meal can definitely be modified to your liking!

 

Mexican Quinoa

Mexican Quinoa

Ok, so I love quinoa, BUT ever since a massive dinner fail where I made stuffed peppers with quinoa, my husband refuses to put it on our weekly menu. It’s been about 10 months since that happened, so I figured I would try again. Lots of flavor… cook the quinoa enough… It should work… Well, it did! This meal was a hit! We all loved it!
Serves 4

What You Need:

1 tablespoon olive oil
2 cloves garlic, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
  3. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste.
  4. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
  5. Serve immediately.

Tip:

I love leftovers, but this meal definitely tastes better when served immediately. You do lose some of the moistness with leftovers, so I would not double this recipe, in particular.

 

Hummus Crusted Chicken

Hummus Crusted Chicken

I LOVE chicken! I love everything about chicken, BUT I can also get sick of eating the same chicken recipes over and over again. I love adding a new twist to the flavor, and hello! I love hummus! Perfect combination.
This chicken can be paired with your favorite vegetable, a salad, or a side of rice. I chose to make sweet potato chips with this recipe (as seen in the picture), but the options are endless! Check out the recipe for the sweet potato chips if that’s what you choose. http://monicawesolowski.com/sweet-potato-chips-ranch-dip/

What You Need: (serves 4)

4 boneless skinless chicken breasts
1 cup hummus (I used store-bought)
2 lemons
1 tsp smoked paprika
Olive oil cooking spray

Directions:

  1. Preheat oven to to 450.
  2. Spray a 9×12 baking dish with olive oil cooking spray.
  3. Pat the chicken breasts dry and season them generously with salt and pepper.
  4. Cover the top of each chicken breast with an even coat of hummus.
  5. Squeeze the juice of one lemon over top of the breasts.
  6. Sprinkle with paprika.
  7. Cut the other lemon into slices and place around and under the chicken breasts for added flavor.
  8. Bake for about 25 minutes until the chicken is cooked through and the hummus crust is beginning to brown.
  9. Serve with your favorite side dish and enjoy!

21-Day Fix Container Counts:

Chicken – 1 red
Hummus – 1 blue

Tip:

Place vegetables to cook directly in the dish with the chicken if you desire. Zucchini, squash, onions… choose your favorites and make it easy. One dish, less time, easy clean up! Remember to add the container counts for any sides you choose to make.

 

Crockpot Balsamic Pork

Crockpot Balsamic Pork

This is the FIRST meal I made when I started my journey to eating healthy… the VERY FIRST dinner. And man oh man is it amazing! This meal is still going strong in our house. Not only is it super tasty, but it is so easy to make!

I MUST give credit where credit is due.

Crock Pot Balsamic Pork Roast

21-Day Fix Container Counts:

Balsamic pork – 1 red

Tip:

This recipe makes a lot of leftovers. You can either make it for a gathering, or you can get creative with your leftovers so that you don’t get tired of the same meal for mulitple days. Pork tacos… Pork sandwich… This can be altered in so many ways!