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Dietitian Kylie’s Top 10 Favorite SIMPLE “FIX APPROVED” Recipes

As a dietitian, and fitness coach, I get asked ALL THE TIME for help finding SIMPLE recipes, especially ones compatible with the 21 Day Fix eating plan !

These are my top 10, and they are so delicious, even if you’re not following this meal plan, you willl not be able to resist making them. And your family won’t be able to resist them either! They won’t even know they’re eating healthy!

ENJOY!

NO. 1

Ingredients

 2 tbsp olive oil 

1 white onion, diced 

6 celery stalks, diced 

3 garlic cloves 

6 tbsp whole wheat flour 

3 cups broth made from Better Than Bouillon No Chicken Base

10 oz frozen peas + carrots

1 package Gardein Chick’n Scallopini, defrosted and cut into chunks *

1 package pie crust (2 crusts per pack) * salt + pepper * optional butter

Instructions

1. Preheat oven to 420 degrees.

2. In a medium/large pot, heat oil until hot.

3. Add onions and celery and cook until translucent.

4. Add garlic, cook for 1 minute.

5. Add flour and stir for 2 minutes.

6. Add the broth a little at a time, scraping any flour off the sides and bottom.

7. Let simmer until sauce has thickened.

8. Stir in the peas & carrots and chicken chunks.

9. Season to taste with salt & pepper.

10. Remove from heat.

11. Spray ramekins with cooking spray.

12. Cut pie crust about 2 bigger than your ramekin.

13. Spoon 1/5th of mixture into each ramekin.

14. Cover with pie dough, crimping edges.

15. optional place a small pat of butter on top of each pot pie.

16. Place ramekins on a cookie sheet and bake for 20 minutes, until crust is golden brown.

21 Day Fix Chicken Pot Pie Container Count: red: 1 (chick’n patties) yellow: 1 (pie crust) green: 1 (peas, carrots, onions, celery) teaspoons: 1.5 (oil)

NO 2.

THIS IS SO WARM AND YUMMY!! 

Ingredients:

4 cups low-sodium organic vegetable broth

3½ cups water

1 tbsp. olive oil

3 medium shallots, finely chopped

2 cloves garlic, finely chopped

½ cup dry white wine (or water)

1¼ cups dry brown Arborio rice 2½ cups cubed raw pumpkin (½-inch cubes)

¼ cup Parmesan cheese

2 tbsp. chopped fresh sage

¼ tsp. ground black pepper Instructions

Instructions: Heat broth and water in large saucepan over medium heat. Do not boil. Set aside. Heat oil in large skillet over medium-high heat.

 

NO 3.

Yield: 10 servings, about 1 cup each

Ingredients:

1 tsp. olive oil

1 medium onion

chopped 2 cloves garlic, finely chopped

2 medium jalapenos, seeded and deveined, finely chopped

1 lb. raw ground chicken breast

1½ cups dry farro rinsed

1 (15-oz.) can black beans rinsed, drained

1 cup frozen corn

1 (15-oz.)can diced fire roasted tomatoes (or diced tomatoes)

no salt added 1 cup water

1 (10-oz.) can red enchilada sauce

2 Tbsp. chili powder

1 Tbsp. ground cumin

2 tsp. ground coriander

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

1 cup shredded jack (or cheddar or Mexican blend) cheese

3 medium green onions, chopped

¼ cup finely chopped fresh cilantro

Preparation:

1. Heat oil in medium nonstick skillet over medium-high heat.

2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.

3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.

4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.

5. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.

6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.

7. Top with green onions and cilantro; serve. 1 green, 1/2 red , 2 yellow, 1/2 blue

NO 4.

For the vegetarians – and pizza lovers!!

Margherita Pizza

1 yellow 1 green 1 orange

Total Time: 33 min. Prep Time: 15 min. Cooking Time: 18 min. Yield: 6 servings

Ingredients:

Nonstick cooking spray

1 (16-oz) package whole wheat pizza dough, at room temperature

2 tsp. extra-virgin olive oil

¼ cup tomato sauce, no sugar added

1 cup shredded mozzarella cheese

1 medium tomato, sliced

¼ cup whole basil leaves, torn in small pieces

Preparation:

1. Preheat the oven to 450° F.

2. Lightly coat 12-inch pizza pan with spray. Starting at the center, and moving outward, use your fingertips to press dough to ½-inch thick. Stretch dough until it won’t stretch any further. Let dough relax for 5 minutes; continue to stretch to desired diameter.

3. Drizzle oil over dough; spread with a pastry brush to the edges.

4. Spread tomato sauce evenly over the dough, leaving a quarter-inch border.

5. Layer with cheese, tomato, and basil.

6. Bake for 15 to 18 minutes, or until crust is golden brown and cheese is bubbling.

 

NO 5.

 

NO 6.

 

NO 7.

 

NO 9.

 

NO 10.

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