Low Carb Cheesy Bread

Love cheese but hate carbs?

TOTAL TIME: 0:50

PREP: 0:15

LEVEL: EASY

SERVES: 4

INGREDIENTS

• 3 medium zucchini, or about 4 cups grated zucchini
• 2 large eggs
• 2 cloves garlic, minced
• 1/2 tsp. dried oregano
• 3 c. shredded mozzarella, divided
• 1/2 c. freshly grated Parmesan
• 1/4 c. cornstarch
• kosher salt
• Freshly ground black pepper
• pinch of crushed red pepper flakes
• 2 tsp. Freshly Chopped Parsley
• Marinara, for dipping

DIRECTIONS

1. Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.
2. Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.
3. Transfer “dough” to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes.
4. Sprinkle with remaining 2 cups mozzarella, crushed red pepper flakes, and parsley and bake until cheese is melted, 8 to 10 minutes more.
5. Slice and serve with marinara.

Recipe via Realhousemoms.com

10 Minute Meals: Grilled Chicken Breast Sandwich & Veggies

Ok so when I started 10 Minute Meals, I knew that most would be homemade BUT some would be SEMI-homemade because, let's get real, life gets busy! This is one of those "semi-homemade" meals that I make as a quickie lunch when the kids are STARVING or when they get home from school and want a quick snack!

The sandwich is ready made. I just buy it and heat it up from Costco! THEN I add cheese and heat it up a little longer and add pickles (at the kids' request) too!

While this is happening, I steam the Normandy veggies.  I then add them to the plate and sometimes I also melt some cheese on top of it for them.  Super easy, healthy, clean and MUCH better than a McDonald's drive thru!

Below is the nutritional information for the sandwich.  At 280 calories (including the yummy bun) and 15 grams of protein, it's a great choice for kids, who tend to lack protein in their diets because many are carbivores! They LOVE bread, crackers and pasta but aren't big fans of meat, fish or poultry.

Portion Fix Lunch: Simple Spaghetti Squash Pasta — and Dessert!

It’s hard to believe that a few simple ingredients can combine to make a meal that will leave you feeling full for hours. (Did I mention that it includes chocolate?)

What’s in our Ultimate Portion Fix containers:

Measurement for each container is below

1 Green: spaghetti squash
½ Green: roasted broccoli
½ Purple: marinara sauce
½ Purple: apple
1 Red: ground turkey
1 Yellow: chocolate-covered almonds
1 Blue: Parmesan cheese
1 tsp.: olive oil (not pictured)
Roasted spaghetti squash stands in for pasta topped with jarred, all-natural marinara sauce and cooked ground turkey.

Roast broccoli with a teaspoon of olive oil for about 15 minutes and finished it with shavings of Parmesan cheese (you could sprinkle some of the cheese over the pasta, too).

Start or End the meal with apple slices and chocolate covered almonds!

Red = 3/4 cup
Yellow = 1/2 cup
Green = 1 cup
Blue = 1/3 cup
Purple = 1 cup

Squash Lasagna!

Spaghetti Squash Lasagna

Because we ALL love lasagna but not the ton of carbs that come with it. So here’s a clean and healthy solution. The carbs and sugars will vary depending on the marinara you choose but an estimate is below

 Prep Time 15 mins
 Cook Time 1 hr 17 mins
 Total Time 1 hr 32 mins
 Servings 4 Servings
 Calories 474

Ingredients
1 small spaghetti squash (approx. 3½ to 4 lbs.)
Nonstick cooking spray
4 cups all-natural marinara sauce
3 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
¼ cup finely chopped fresh basil (optional)



Instructions
1. Preheat oven to 375° F.
2. Line large baking sheet with parchment paper. Set aside.
3. Cut spaghetti squash in half lengthwise. Remove seeds and membrane.
4. Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender.
5. Reduce oven temperature to 350º F.
6. Scrape spaghetti squash flesh into stringy noodles.
7. Lightly coat 4-quart baking dish with spray.
8. Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. 9. Repeat with second layer.
10. Evenly top with Parmesan cheese.
11. Bake for 30 to 32 minutes, or until golden brown and bubbly.
12. Garnish with basil if desired.

Nutrition Info
Portion Fix Containers
1 Green
2 Purple
1 Red
1 Blue

Via Team Beachbody

Poached Eggs! On Toast & So Much More!

Poached eggs seem to be the topic of conversation in my groups lately! One of the motivating women in it keeps sharing her yummy pics of poached egg breakfasts & it has us all drooling over them

If you haven't tried it, you may want to. I haven't yet, if you can believe that, but I'm shopping & meal prepping again soon & this is on my list

Here's a How To Poach an Egg with a modified recipe via TheKitchn.com

INGREDIENTS

Water

1 large egg

1 tablespoon rice vinegar or other mild-tasting vinegar

EQUIPMENT

Small saucepan

Small measuring cup

Timer

Slotted spoon

Paper towel

INSTRUCTIONS

Fill the saucepan about 2/3 full w/ water & bring to a boil

Turn heat down & let the water relax into a brisk simmer. You should see bubbles coming up to the surface, but it won't be rolling. (It's easier and quicker to control the simmer if you bring it to a boil first, then reduce the heat rather than trying to get it to the perfect simmer from the get-go.)

Crack the egg into a small measuring cup, preferably one w/ a long handle. This will help you ease the egg into the water

Add vinegar to the water: This step is optional, but many people like to add it to the boiling water because it helps the loose, billowy white cohere to itself & cook into a more compact shape. Taste isn't noticeable, although you might notice a firmer, more "squeaky" texture to the white

Use the measuring cup to carefully lower the egg into the water, then tip it out into the water. Make sure the water is at a bare simmer

The final cooking time for a poached egg is very much up to you. It depends on how well you like your eggs done and how hot the water is. But 4 minutes, give or take, in lightly simmering water, will give you a firm white & a gooey but still runny yolk

Use a slotted spoon to remove the egg from the water

Pat the egg dry: This is optional

Place the egg on toast, salad, lean protein & enjoy. Season as desired

If you want to poach multiple eggs at once, make sure your pan is big enough to accommodate all your eggs without crowding them or poach in batches if necessary. Crack each egg into its own measuring cup before you start & slip them into the water one after the next. Add 30 seconds for each extra egg 

Broccoli Cheese Protein Muffins

Easy peasy way to get your protein in! Egg white, broccoli & cheese muffins! Grab and go, I don't even heat 'em up!

Ingredients
2 pints of egg whites
2 cups steamed broccoli
1/2 cup shredded cheddar cheese
1/2 cup chunky salsa of your choice
No salt seasoning if your choice
Smoked paprika (optional)
Non stick cooking spray
12 count muffin tin

Directions
1. Preheat oven to 375 degrees
2. Spray muffin tin with non stick cooking spray
3. Pour egg whites into it leaving a small amount of room in each one for other ingredients
4. Add broccoli. I buy frozen broccoli, steam it and have it ready to go in the fridge
5. Sprinkle cheese on top
6. Add about half to a full teaspoon of salsa
7. Sprinkle seasoning and smoked paprika on top
8. Bake until golden brown. Test them before removing them. If they come out of the tin while and are fully cooked all the way around, they are ready to go. I like my eggs very well done so I wait until they are very golden brown.
9. Let cool and enjoy!  I eat them cold but you can reheat in the microwave if you wish. I sometimes add a slice of baked sweet potato on top OR you can bake them with the sweet potato on the. Ittom, adding it before you add the egg whites to the tin. TONS of options with these

Mason Jar Quinoa Chicken Salad

LOVE mason jar salads! And this is one of my faves because I love the quinoa in it! Keeps me full and that takes care of that carb craving

 Prep Time 20 mins
 Cook Time 0 mins
 Total Time 20 mins

Ingredients
3 Tbsp. balsamic vinegar
2 Tbsp. fresh lemon juice
1/2 tsp. raw honey (or pure maple syrup)
1 tsp. Dijon mustard
1 Tbsp. + 1 tsp. olive oil extra virgin
2 cups cooked quinoa
4 cups sliced cucumbers
4 cups halved cherry tomatoes
3 cups grilled chicken breast boneless, skinless, sliced
1/2 cup crumbled feta cheese

Instructions
To make dressing, combine vinegar, lemon juice, and honey in a medium bowl; whisk to blend.

Add mustard; mix well.

Slowly add oil while whisking; mix well. Evenly divide dressing between 4 one-quart Mason jars. Set aside.

Evenly layer quinoa, cucumbers, tomatoes, chicken, and cheese on top of dressing in jars.

Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.

Variation (Add 1 green container per serving): Add 4 cups fresh baby spinach.

Portion Fix Containers
2 Green
1 Red
1 Yellow
½ Blue
1 tsp.

2B Mindset Plate It!A great lunch option. Replace quinoa with more veggies for dinner.

21 Day Fix & 80 Day Obsession Approved Enchiladas

These just might be my new favorite go to meal!!! 💕 Kids love them too!
21 Day Fix Chicken Enchiladas
1-3 chicken breasts, cooked and shredded. It all depends on the size of the breast but it should equal 4 red containers.
1 can of black beans rinsed and dried.
1 can of diced tomatoes (and optional green chilies)
3/4 cup of plain Greek yogurt
2 tsp of southwestern seasoning (or taco seasoning)
Corn Tortillas
Enchilada Sauce
Shredded cheese
Combine the chicken, seasoning, beans, diced tomatoes (and green chili’s) and Greek yogurt. Spoon the mixture into the tortillas, roll them and place them seam side down. Top with enchilada sauce and shredded cheese! Throw it in the oven on 350 for 30 minutes and BAM! 💥
You get 2 enchiladas for one serving! Which equals ❤️ 1 red, 💚 1 green, 💛 2 yellow, and 💙 blue per serving

The Best Low Carb Pizza

Guilt free pizza without giving up the taste!
If you love pizza, and come on, who doesn’t, you HAVE to try his low carb, gluten free, guilt free option!

Yield: 4-6 servings

Ingredients
1 pound ground chicken thigh (more flavor/fat than ground chicken breast but you can use breast or all ground chicken also)
1/2-3/4 cup grated (powdered) Parmesan cheese
1/2 cup shredded Parmesan or Mozzarella
1/4 cup frozen spinach (optional)
Salt, pepper to taste
1 1/2 tsp chili powder (optional)

Instructions

Preheat oven to 400 degrees
In large bowl mix ground chicken thigh, cheese and seasoning

Thaw spinach and remove excess water with paper towel or cheesecloth, add to mixture

Line baking sheet with parchment paper and press chicken mixture into even thin layer

Bake for 20 minutes

Remove from oven and top with desired toppings (ideas: red onion, cilantro, chicken, bacon and sugar free or low sugar bbq sauce!)

Bake for an additional 10-15 minutes until cheese is melted and brown
notes

If using ground chicken breast, reduce cooking temperature to 375 and reduce cooking time to 15 minutes or until cooked through. Add additional time after toppings until cheese is melted and golden, being careful not to overcook.

Once pizza cools a bit, it can be picked up like regular crust

If mixture seems too wet, add more grated parmesan. I used freshly ground chicken thigh so there was less moisture. If you’re using a roll of chicken, it could be more wet and need extra cheese

Personalize it with your favorite toppings and seasonings in the crust as well

Separate into 4-6 and freeze chicken crust (no toppings) individually for quick meal

Serving Size:
1/4 Pizza
Calories: 193
Fat: 8
Carbohydrates: 0
Protein: 27

Baked Chicken Chimichangas 21 Day Fix

Who doesn't love Mexican food? Try this healthy version of it!

Ingredients:

Whole Wheat tortilla 

Chicken breast

--grill it or buy rotisserie & shred it

Black beans 

Tomato 

Onion 

Cheddar Cheese 

Greek yogurt 

Coconut oil  

Directions:

1) Preheat oven to 425

2) Take a whole wheat tortilla and fill with 1 red container of chicken (3/4 cup), 1/2 cup black beans, little onion and tomato, blue container or 1/4 cup cheddar cheese 

3) Roll the tortilla filled with the items above and lightly brush the top with coconut oil 

4) Bake for 10 min 

5) Top with a little plain Greek yogurt & fresh pico de gallo 

21 day Fix:

2 yellow

1.5 red

1 blue 

1/2 green  

SUPER Easy and Delicious Baked Salmon

I swear this has to be the EASIEST recipe EVER for lunch or dinner! And it's SOOOOOO good!!  I bought the salmon from Costco.  It was about 3 lbs of it.  Made it for dinner and Monday and have been having it for lunch all week! The kids loved it too!

Ingredients

Salmon
Kirkland No Salt Seasoning
Parsley
Lemon or lime juice

1.  Place the salmon on a cookie sheet with a baking rack on top. I like to make it on the rack because most of the fat falls into the cookie sheet and the salmon doesn't cook in it.  I leave the skin ON while cooking.   Make sure you spray the rack so it doesn't stick.

2.  Squeeze fresh lemon or lime juice on top of it.  As much or as little as you'd like.

3.  Sprinkle with Kirkland no salt seasoning and parsley.  Rub it in.

4.  Bake at 375 for about 25 minutes.

5.  Remove, let cool and ENJOY! We ate it with baked sweet potato and steamed Normandy veggies topped with Gorgonzola cheese.

Cashew Chicken Salad

1 red container chicken, cooked & shredded
1/2 red container plain Greek yogurt
1/2 apple, diced
1/4 green container celery
1 orange container cashew pieces, roasted
1 tbsp apple cider vinegar
2 tbsp raw honey
1/2 tsp kosher salt
1 tsp fresh cracked pepper

21 Day Fix: 
1 1/2 Red 1 Purple 1 orange 1/4 Green 1 Blue

10 Minute Meals: Salmon Patty with Spinach and Sweet Potato

                                         

Super simple, super clean AND super yummy dinner idea!  Grilled salmon patty over a bed of sauteed spinach and sweet potato!  Takes about 10 minutes to cook it all! Here's the recipe!

Ingredients

1 sweet potato

1 handful of fresh spinach

1 salmon burger

1.  Wash the sweet potato and poke it with a fork several times.

2.  Wrap it in a paper towel, without drying it off after washing it, and place it in the microwave. 

3. Most microwaves have a baked potato setting. If yours does, press it and press 1 for 1 potato unless you're making multiple at a time.  

4.  While the sweet potato cooks, take out a skillet and spray it with coconut or olive oil. 

5.  Grill it on a skillet for 5  minutes on each side.  Set aside.  

6.  Spray the pan with coconut or olive oil and cook the spinach for about 5 minutes, mixing it around as you cook it.  

7.  Serve all on a plate and ENJOY! This recipe is for one but you can easily make this for a family of 4 in just as much time.  

Bacon Tomato Cucumber Salad

Bacon Tomato Cucumber SaladCucumber Salad!
Making this for lunch today but tweaked the recipe to clean it up a bit! Greek yogurt vs mayo & 1/2 turkey bacon with 1/2 reg good ol' bacon to lighten it up a bit! Still delish!

Ingredients
1-2 cucumbers
1 chopped tomatoes
2 slices bacon
2 slices turkey bacon
1-2 tbsp. plain Greek yogurt
fave no salt seasoning
black pepper

Instructions
Spiral cut your cucumbers.
Add in your tomato, spices and Greek yogurt then stir.
Crumble up the cooked bacon & sprinkle on top.

1 red 1 green 

Semi-Homemade Chili over Spaghetti Squash

Ok so, sometimes this mama takes short cuts! And it's been more often than not lately because well, life is BUSY! Kids are in soccer, we have life group, Awanas, etc.  So, the plan today was to make the Fixate chili recipe and have a yummy homemade dinner ready by 5. Well, when I looked up at the clock to start it, it was already almost 4 and I hadn't even started with dinner yet! Lucky for me, I had a plan! It was to make a SEMI-homemade chili instead, cutting my prep time in less than half but still making a pretty clean meal we'd all enjoy! So, here it is!  Give it a shot and let me know what you think!

Ingredients
1 can Trader Joe's Turkey Chili with beans
1lb Extra Lean Turkey breast
1 can low sodium kidney beans
1 can diced tomatoes
Olive or coconut oil (spray or liquid form)
Fave seasoning, preferably no salt seasoning

Directions
1.  Open the chili can and pour it into a sauce pan.

2.  Add in 1 can of kidney beans, 1 can of diced tomatoes and sprinkle with seasoning.

3.  Set aside and begin cooking your turkey.  Place it in a skillet and brown it. When browned, add it to the chili and you're done.

4.  You can serve it alone or like I did, on top of spaghetti squash.

To make the spaghetti squash, just slice it in half lengthwise (hardest part!) and spray or sprinkle with olive or coconut oil. Then sprinkle your fave seasoning on it ad place it face down on a cookie sheet. Bake it for about 45 min at 375 then take it out, let it cool and scrape out the "spaghetti" with a fork.

Here's a video on how to make spaghetti squash if you'd like to check it out!

Serve the chili on top of the squash!

21 Day Fix portions
1 red (turkey) 1 yellow (beans) 1/2 green (tomatoes) 1 gray (fat in chili)
If you have it with spaghetti squash, add another green :)