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Two Minute Tuna Salad

The core recipe is:

1  2-to-3 oz. package of tuna

about 1/2 c. of diced onion (but you can eyeball* it)

1 T. of lemon juice or rice vinegar

2 to 3 T. of olive oil (use 2 if the tuna is packed in oil; 3 if it’s packed in water)

1/4 c. chopped parsley – again; just eyeball* it

1/2 to 1 whole avocado

1/2 t. kosher salt (or 1/4 t. regular salt)

1/4 t. fresh ground black pepper – or more to taste

*”Eyeball it” = just throw in an amount that looks to you like it would fill a measuring cup of that particular measurement. If you’re not comfortable doing that straight away, measure it out and pay attention to what that looks like, and remember it for next time. This saves you the few seconds of getting out a measuring cup. (And saves some space in the dishwasher.)

This is where my meal prep comes in handy. I always keep a container of already-diced yellow onion in the fridge, and a container of already-chopped parsley in the freezer. I squeeze fresh lemons every few days and keep a bottle of that in the fridge. If you’re cool with the pre-squeezed stuff that comes in a bottle, I won’t judge! I also keep tuna packets in the fridge, so the tuna is already cold when I add it to the other salad stuff. When I buy a bunch of parsley, I chop it all and put it in a baggie in the fridge. It stays a nice green and is super easy to grab what you need and toss it into any dish.

Avocado is something that’s best cut up at the last minute, but thanks to the acid in the dressing, the avocado won’t turn too brown if you need to hold this for a few hours.

Then add the other veggies of your choice, and stir it all together gently. It’s best if you can let it chill for a couple hours or so, but I rarely think ahead that far! Whenever you’re ready to eat it, taste it first and adjust the seasoning if necessary. Add more salt if it’s just overall bland; more lemon/vinegar and/or pepper if it needs more zing!

 

Recipe courtesy http://ohthatstasty.com/recipes/meal-prep-easy-lunches-tuna/

SW Bowl

Sassy Southwestern Breakfast Bowl

Ingredients
1 medium potato
1/2 a medium onion
1 red pepper
2 slices of sugar free bacon
1/4 to 1/2 cooked chicken breast, chopped into bite size pieces
2 tbsp olive oil
1 tsp salt
1 tsp paprika
1 pinch of cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp cumin
1 egg
freshly cracked black pepper (to taste)
Instructions
1. Peel and chop your potato into bite size pieces. Boil.
2. While your potato is boiling, chop up your onion, red pepper, bacon, and cooked chicken
breast.
3. In a pan or wok on medium-high heat, add olive oil, onion, red pepper, and bacon. Fry until
onions are golden and bacon is cooked (not crispy). Add chicken.
4. Drain potato and add to pan.
5. Add all spices (you can mix them ahead of time to save time if you wish).
6. Mix everything in the pan well until potatoes begin to get golden, crispy edges.
7. Put that into your bowl and set aside.
8. In the same pan, crack your egg and place it under a cooking lid with a pinch of water. Keep
adding pinches of water, covering, and continue cooking until you see the egg whites are no
longer translucent.
9. Remove from pan and place on top of your breakfast bowl.
10. Top with fresh cracked pepper (and hot sauce if you wish!)

beast meatloaf

Monday Meatloaf

Ingredients:

  • 2 lbs of lean ground turkey
  • 1 cup all natural mild salsa
  • 1 cup whole wheat bread crumbs (Ezekiel bread)
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, finely chopped
  • 1 teaspoon salt
  • Ground black pepper (to taste)
  • Fresh chopped parsley
Directions:
Preheat oven to 375 degrees.  Combine turkey, salsa, bread crumbs, egg, garlic, salt, and pepper in large bowl.  Press mixture into 9×15 inche loaf pan, or form into shape of a loaf and place on ungreased 13x9x2 inch baking pan.  Bake for 60 to 70 minutes or until center is no longer pink and meat is cooked through.  Let stand 10 minutes before serving.  Cut into 8 slices and serve garnished with parsley.
Pair with sweet potato and steamed green beans for a complete meal.
Recipe courtesy of http://melaniemitro.blogspot.com/2014/01/beast-meatloaf-recipe.html?m=1
Easy Peasy Pancakes

Easy Peasy Pancakes

Ingredients: 1 large ripe banana, 2 eggs, and cinnamon (optional). This makes about 2 small servings, so double or even triple the recipe for the family. Mash the banana(s) really well with a fork, and then wisk  together with your eggs and cinnamon. Heat your stove to a low to medium setting. I set mine at the notch just below medium and they turned out perfect. Spray your pan with cooking spray or grease the bottom with a little bit of butter. The pancakes are a little flimsier than your traditional pancakes, so make them small (easier to flip that way). Heat on each side for about 2 minutes. I just lifted up the edges a little to see when they were done.

Recipe from http://www.recipebyphoto.com/3-ingredient-pancakes/

CB Salad

Cheeseburger my Salad PLEASE!

Cheeseburger Salad {21 Day Fix}

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins
Serves: 1

Ingredients
1 lean hamburger, grilled and diced (1 red)
1¾ cups Spinach (1.5 green)
5 baby carrots, chopped (.5 green)
1 hard boiled egg, sliced (.5 red)
Fix Dijon Vinaigrette (2 orange) – you could just use one but I wanted plenty of mustardy dressing
Shredded cheddar (1 blue)
Instructions
1. In a large bowl, add your spinach, chopped carrots, shredded cheddar, and diced hamburger. Arrange the sliced
egg and top with vinaigrette. Delicious!
Recipe by Five Wooden Spoonsat http://www.fivewoodenspoons.com/2014/08/11/cheeseburger-salad-21-day-fix/

Dijon Vinaigrette – 21 Day Fix Approved

Serves: 8 servings
Ingredients
3 tbsp red wine vinegar
3 tbsp lemon juice (fresh is best but I use concentrated most of the time)
3 tbsp Dijon mustard
2 cloves garlic, minced
¼ tsp sea salt
¼ tsp black pepper
6 tbsp extra virgin olive oil
Instructions
1. In a glass mason jar (or a medium Tupperware bowl works fine as well) combine all the ingredients.
2. Place lid and shake until it’s mixed. If you’re using a bowl, just whisk it for a few seconds.
3. Store in the fridge, covered and take out 30 minutes prior to serving so it softens a bit. Or, if you
forget to do that (like I always do), zap it in the microwave for 5 seconds.
Nutrition Information
Serving size: 6 tspn Calories: 104
Recipe by The Bewitchin’ Kitchen at http://www.thebewitchinkitchen.com/dijon-vinaigrette-21-day-fix-approved

OMG Nachos

OMG!!! It’s NACHOS!

Ingredients
1 large sweet potato – thinly sliced or thicker slices depending on
which type you are making
2 Tablespoons olive oil.
½ lb ground beef
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon oregano
½ cup salsa
4 green onions, chopped
1 tomato chopped
guacamole or 1 avocado chopped
Instructions
1. Thinly slice your sweet potato and coat with olive oil. Salt and pepper to taste.
2. Lay on a cookie sheet lined with parchment paper and cook for 20 minutes in a 400 degree oven or
until brown and crispy. Flip halfway through cooking time.
3. If using the thicker slices, place on a microwave safe dish or parchment paper and cook for 2 minutes
until they are soft but sturdy.
4. While the potato slices are cooking, brown your grown beef in a sauté pan. Add your spices and salsa
and continue to cook for 5 more minutes.
5. When potato slices are done, arrange on a plate and top with ground meat mixture and toppings of
your choice. I used a bit of avocado, tomato and green onion.
6. If you are making a big pile of nachos with the sweet potato chips, you can top the meat with any of
the following: shredded chess and sour cream (if you do dairy), guacamole, tomatoes, avocados,
green onions, olives, pickled jalapeños, cilantro all work nice.
Recipe by My Life Cookbook at http://mylifecookbook.com/2015/02/09/paleo-nachos-2-ways/

jamie-eason-meatloaf-muffins-he-and-she-eat-clean-recipe-gluten-free

Tasty Tuesday Turkey Meatloaf Muffins

Ingredients:

Directions:

1. Preheat oven to 375 degrees

2. Line baking sheet with foil

3. Mix all the ingredients together in a large bowl

4. Roll the mixture into balls & place on your baking sheet or in a muffin tin

5. Bake for 40 minutes (This may vary depending on your oven.  I would suggest using a meat thermometer to ensure your meat is fully cooked).

Makes 12 muffins

 

Recipe provided by Clean Eat Recipe: Jamie Eason’s Turkey Meatloaf Muffins http://www.heandsheeatclean.com/blog/2012/03/clean-eat-recipe-jamie-easons-turkey

Fun Fajita Chicken Kababs

Fun Fajita Chicken Kebabs

YIELD: Serves 4 TOTAL TIME: 1 hour(includes marinating time)
Ingredients:
• 1 pound boneless, skinless chicken breasts
• 2 tablespoons canola oil
• Zest and juice of 1 large lime, plus additional for serving
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 clove garlic, chopped
• 1 jalapeño, chopped (remove seeds and membrane if sensitive to spice)
• 1/2 teaspoon kosher salt (sea salt)
• 1 large red bell pepper
• 1 large green bell pepper
• 1 large red onion
• Fresh cilantro, for serving
• Salsa, sour cream (or plain yogurt), and guacamole, optional for serving
Directions:
1. Cut the chicken into bite-sized pieces. Place in a zip-top bag.
2. In a small bowl or measuring cup, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour
over the chicken, seal the bag, the gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish
to catch any accidental drips, then refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at
least 20 minutes prior to use.
3. When ready to cook, heat your grill to medium-high. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with
the marinated chicken pieces, alternating the chicken with the vegetables. Lightly oil the grill, then place the kabobs on the grill, cover,
and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so
that it cooks evenly.
4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished
with salsa, sour cream (or plain yogurt), or guacamole as desired.
This delicious recipe brought to you by WELL PLATED BY ERIN
http://www.wellplated.com/fajita-chicken-kebab-recip

Independence Day Burgers

Independence Day Burgers

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Serves: 25 mins

Ingredients:
¾ pound ground turkey
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt (sea salt)
1½ avocados
2 teaspoons lime juice
¾ teaspoons garlic powder
3 teaspoons olive oil
Instructions:
1. Mix the ground turkey together with the chili powder, cumin, onion powder, garlic powder, and salt in a medium
bowl
2. Form into three patties
3. Heat a large skillet over medium-high heat with 3 teaspoons of olive oil
4. Cook the patties, making sure they brown on both sides, until they are cooked through
5. Meanwhile, make your guacamole. Mash together the avocados, lime juice, garlic powder in a bowl. Season to
taste with salt
6. Serve burgers with a dollop of guacamole on each patty
Recipe by The Garlic Diariesat http://www.thegarlicdiaries.com/guacamole-turkey-burgers-21-day-fix/

Fireworks & Fruit Salad

Fireworks & Fruit Salad

Serves: 4

Ingredients:
16 oz of Strawberries, washed and cut in half
1 pint of blue berries, rinsed
3 bananas sliced in thick chunks
⅛ cup of honey
1 fresh lime
Instructions:
1. Wash and cut all your fruit.
2. Combine in a bowl.
3. In a small bowl whisk together the honey and freshly squeezed lime juice.
4. Here is a hint – microwave your lime for 10 seconds before you cut and squeeze it. You will get more
out of it after it was warmed up.
5. Drizzle the honey lime glaze over the fruit and stir slightly to coat.
6. Serve immediately or refrigerate.
Recipe by Eating on a Dime at http://www.eatingonadime.com/red-white-and-blue-fruit-salad/