DELISH Crock Pot Pulled Pork Tacos!

I like easy. As in, throw it in a big Crock Pot, turn it on high, and let the flavors simmer together to create a meal that’s so delicious you’ll be licking your plate when you’re done. That’s my kinda meal. Especially as my littles get older and we’re racing from practice A to practice B to play date C. (Side note: I have officially become a soccer mom.)

So these pulled pork tacos from the 2006 issue of Real Simple have been in my dinner rotation long before kids ever came into the picture. Why? Because of all the reasons I listed, above. And now with kids and eating super clean on an every day basis, this is exactly what I need in my dinner life. Did I mention it also leaves you with amazing leftovers that taste even better on day 2?

The perks of this meal: my four year old LOVES them and it fits my clean eating lifestyle. Score!

Without further ado, here’s the kick-butt recipe, below, plus 21 Day Fix container breakdown!

Serves 6

INGREDIENTS

• 2 to 2 1/2 pounds boneless pork loin (I’ve also made this with 3 boneless chicken breasts!)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 1/2 cup apricot jam or preserves
• 2 large jars mild banana peppers (I like to use Mt. Olive brand)
• 1 red onion, roughly chopped
• 8 small flour or corn tortillas, warmed

DIRECTIONS

1. Heat Crock Pot to low. Season on all sides of the pork loin with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the banana peppers and onion around the pork. Cook on low for 8 hours.
2. Shred pork in the Crock Pot and mix up with all of the juices. Transfer to a bowl.
3. Serve with the tortillas. Cilantro and lime wedges are optional, but I don’t serve the tacos with them. There’s so much flavor it truly doesn’t need anything else.

21 Day Fix container breakdown:

1 yellow (two corn tortillas), 1 red, 1/2 green

Mediterranean Chopped Chicken Pita

I have a love affair with Martha Stewart. Every time the new issue of Martha Stewart Living arrives in my mailbox, I scour it like mad for recipes just like a kid eating cake. So when I saw this recipe and looked over the ingredients and looked over the preparation and saw how clean it was, I jumped for joy! (Do you ever get that way when you find a recipe that’s not loaded in fat and oil and, well, calories?)

Better yet, it’s 21 Day Fix approved, which, to be honest, is how I eat every.single.day. This is not a diet, people. It’s a lifestyle. And it’s how I lost 10 inches and 15 lbs. and completely transformed my body from schlumpy to fit.

But anyway, enough about that, you want the recipe, don’t you? 🙂 Here it is, below, with the 21 Day Fix container breakdown! Devour it and share it with your friends if you love it like my family does!

INGREDIENTS

• 1 pound boneless, skinless chicken-breast halves (3 to 4 halves)
• Extra-virgin olive oil, for brushing and drizzling
• Coarse salt and freshly ground pepper
• 4 6-inch whole wheat pitas (we have also used whole wheat naan and it’s delish! If you use naan, a 1/2 equals 1 yellow container)
• 1 1/3 cups prepared hummus
• 1 cup cherry tomatoes, halved (about 4 ounces)
• 2 scallions, trimmed and thinly sliced (about 4 ounces)
• 1/2 small head radicchio, spinach, or kale, thinly sliced and/or chopped (about 2 1/2 cups)
• 1/2 cup crumbled feta (2 ounces)
• 1 lemon, quartered
• Balsamic vinegar

DIRECTIONS

1. Preheat grill to medium-high. Brush chicken with oil; season with salt and pepper. Brush grates with oil. Grill chicken, turning once, until cooked through and lightly marked in spots, 6 to 8 minutes. Transfer to a cutting board. When cool enough to handle, cut into strips.

2. Brush both sides of each pita with oil. Grill, flipping once, until lightly marked and crisp, 4 to 5 minutes. Spread 1 tsp. of hummus on one side of each pita. Top with chicken, tomatoes, scallions, radicchio, and 1/2 blue container of feta. Drizzle with oil; serve immediately with lemon and balsamic vinegar.

21 Day Fix container breakdown per serving:

1 yellow, 1 red, 1/2 to 1 green (depending on how much greens and tomatoes you use), 1 blue

 

Dinner Tonight: Skillet Pork Chops & Apples! SO Good!

These 21 Day Fix and 21 Day Fix Extreme-approved skillet pork chops and apples is A-MAZING!

What do you make when you have pork chops and apples laying around? Skillet pork chops and apples, of course! Hubs and I had been in a pork chops rut–we were always grilling them or cooking them in our cast iron pan but only seasoning with salt and pepper. But last night we had enough! So after a little Pinterest scrolling I found this recipe by the always reliable Mark Bittman. Not only were the flavors tremendously flavorful, but it was also Fix approved! How do ya like that?

We made a a change here or there (e.g., there was no need for that much oil OR the butter the recipe called for so I’ve removed or updated those from the recipe, below, to make it fit 21 Day Fix and 21 Day Fix Extreme). Oh, and we didn’t have any onions on hand sooo you won’t see those in this pic BUT next time we will definitely be adding them!

Bonus: my three year old ate this, too! Cue, pat Mom and Dad on the back :).

Here’s the recipe and 21 Day Fix container breakdown, below:

INGREDIENTS

Serves 4

• 4 1″-thick pork chops, preferably bone in (6 to 8 ounces each)
• 1/2 Tbsp. olive oil
• Salt and freshly ground black pepper
• 1/2 cup dry white wine or light-bodied beer
• 2 Tbsp. chopped shallot or red onion
• 3 medium apples (we used Gala apples), peeled, cored, halved, and sliced
• 1 large onion, halved and sliced
• 1/2 cup chicken stock or water, or more as needed
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. chopped fresh parsley leaves for garnish

DIRECTIONS

Blot the chops dry with a paper towel. Put a large skillet over medium-high heat and add the olive oil. When it’s hot, add the chops, turn the heat to high, and sprinkle with salt and pepper. When they brown and release from the pan easily, turn the chops, season again, and cook this side the same way. The whole process should take about 2 minutes per side or 3 to 5 minutes total.

Reduce the heat to medium and add the wine—be careful here; the wine may splatter a bit when it hits the hot oil—and the shallot and cook, turning the chops once or twice, until the wine is almost evaporated, 1 or 2 minutes. Transfer the chops to a plate and return the pan to the heat.

Add the apples and onion to the hot pan and stir until they start to stick, 1 or 2 minutes. Add the stock, stirring and scraping up any browned bits from the bottom of the pan. Return the chops to the pan, along with any juices accumulated on the plate. Bring the mixture to a boil, reduce the heat so it bubbles steadily, then cover.

Cook, stirring occasionally and turning the chops once or twice, until the chops are tender, 5 to 10 minutes; add another 1/2 cup stock or water if the apples start to stick. When the chops are done, they will be firm to the touch, their juices will run just slightly pink, and when you cut into them the color will be rosy at first glance but turn pale within seconds. By this time the apples and onions will also be soft. Stir in the lemon juice and butter and taste and adjust the seasoning. Serve the chops with the sauce on top, garnished with the parsley.

21 Day Fix container breakdown:

1 red (depending on size of pork chop. Ours were thin so it was actually more like 3/4 red), 1/2-1 purple (depending on how much apple you want)

From How to Cook Everything: The Basics (Wiley), by Mark Bittman.

Dinner Tonight! Herb-Roasted Turkey Breast!

Yummy 21-Day Fix-approved dinner of herb-roasted turkey breast, roasted sweet potatoes and pears, and no-sodium green beans!

Dinners with little kids can be tough especially when it would be SO much easier to throw some chicken nuggets and French fries in the oven and call it a day. But if my husband and I are eating clean and healthy, shouldn’t our kids, too? I mean, wouldn’t we sort of be jerks if all we cared about was what we put in our bodies and said to hell with them because it’s too hard?

Now, don’t get me wrong, my three and a half year old can be picky. And, yes, most nights her dinner request is pancakes and eggs. I get it. But I think the key to clean eating for our little ones is that we make it taste REALLY yummy.

Enter this easy family dinner that’s also 21 Day Fix and 21 Day Fix Extreme approved! I love me some Barefoot Contessa. Ina’s recipes are SO amazing. But they’re also pretty heavy on the calories. So when I came across her recipe for an herb-roasted chicken breast I scanned it and realized, hey, this is clean!

I bought this turkey breast in the frozen food section at my local Wal-Mart. Who said clean food has to be expensive? 🙂

I had a turkey breast on hand so I used that instead of chicken. I also had fresh rosemary and thyme from another recipe. I tweaked the ingredients a bit to make it more clean (e.g., I used much less EVOO), and I also used a boneless turkey breast instead of bone-in simply because that’s what I had. I imagine bone-in would result in an even more moist turkey or chicken breast. Besides being delightfully flavorful, it was SO easy AND the three year old? Yeah, she loved it, too! The entire meal! Score for Mom and Dad!

Let me know what you think! Enjoy!

UPDATE: Join my Healthy New Year challenge group! All you need is a Beachbody program of your choice to follow and me as your coach along the way! Click here to join and let’s kick off 2016 with some awesome health and fitness resolutions!

Makes 6 servings, 1 red container each

INGREDIENTS

• 1 whole boneless turkey breast, 6 1/2 to 7 pounds
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 taeaspoons good olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine

DIRECTIONS

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

21 Day Fix container breakdown per serving:

1 Red

Baby, It’s Cold Outside … Let’s Make Chili!.

Make a double batch of this 21 Day Fix and 21 Day Fix Extreme chili for easy lunches and dinners!

Yes, I know, it’s March 27th and officially spring and all. But I don’t know about you, but it’s chilly here today in the Carolinas! (I know those of you who live in Buffalo, Boston, and Chicago are OVER this winter!) So what does that mean? Cold wet, weather = chili.

The best part about chili is that you can actually make it healthy AND still taste delicious. No, really, you can. Bonus: you can double this recipe, freeze a batch, and save it for another rainy, cold day when you simply don’t feel like making dinner AT ALL.

I’m especially fond of this recipe when I’m on my carb depletion days with the Countdown to Competition meal plan from 21 Day Fix Extreme because it gives me a full serving of protein, and half servings or carbs and veggies. (The Countdown to Competition plan, by the way, is what helped me bust through my plateau and shed even MORE inches on my frame. DEFINITELY worth trying if you’re stuck in a rut on the scale.)

Here is the recipe courtesy of the new 21 Day Fix Extreme meal plan. I’ve altered it a little (e.g., I use lean ground beef instead of turkey, I double the green peppers, I add green onion and Greek yogurt to the top, etc.). 21 Day Fix container breakdown is below! Enjoy!

Makes 6 servings, 1 cup each

INGREDIENTS

• 1 tsp olive oil
• 1.5 pounds raw 93% lean ground turkey or 97% lean ground beef
• 1 medium onion, chopped
• 2 medium green bell pepper, chopped
• 3 cloves garlic, finely chopped
• 1 1/2 tsp ground cumin
• 1 Tbsp. chili powder
• 1/2 tsp. sea salt or Himalayan salt
• 1/4 tsp. cayenne pepper (to taste; optional)
• 1 (15-oz.) can black beans, drained, rinsed
• 1 (15-oz.) can pinto beans, drained, rinsed
• 1 (15-oz.) can all-natural diced tomatoes, no sugar added, sodium free
• 12 fresh cilantro sprigs, finely chopped (for garnish, optional)
• Green onions, chopped (for garnish, optional)
• Non-fat Greek yogurt (for garnish, optional)
• Sriracha, to taste

DIRECTIONS

1. Heat oil in large saucepan over medium-heat.
2. Add turkey or beef, onion, peppers and garlic; cook, stirring occasionally, for 5 to 8 minutes or until turkey/beef is no longer pink.
3. Add cumin, chili powder, salt and cayenne pepper; cook, stirring constantly for 1 minute.
4. Add beans and tomatoes (with liquid). Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 to 20 minutes or until thickened.
5. Serve warm, sprinkled with cilantro, green onion, Greek yogurt, and Sriracha!

21 Day Fix container breakdown per serving:
1/2 Green, 1 Red, 1/2 Yellow

Smoky Beef Tacos, Oh My!

Want a quick, easy, and delicious dinner option that your kids will love, too? These tacos are so flavorful and, even better, provide leftovers. Bonus: they’re 21 Day Fix approved.

My friend, Peggy, introduced me to this recipe, which is from Martha Stewart Living, and it’s fast become a staple in our dinner lineup. The chipotle chile peppers in adobo sauce are the key to the smoky flavor. The recipe calls for 2-3 Tbsp. of the chopped chipotle chile peppers and we usually do three heaping tablespoons because we like them spicy.

You will NOT be disappointed! Three things: 1) Make sure you heat the corn tortillas in a pan otherwise they’ll fall apart. 2) Try adding a dollop of nonfat Greek yogurt on top in lieu of sour cream. It’s the perfect complement to the smokiness of the meat. 3) Choose extra lean chuck roast. Wal-Mart, amazingly, sells extra lean chuck roast. I then trim of as much fat as possible so there’s literally almost no fat on the meat at all.

Enjoy! And let me know what you think!

INGREDIENTS

• 2 to 3 tablespoons chopped canned chipotle chiles in adobo
• 1/2 cup ketchup
• 8 garlic cloves, chopped
• 2 teaspoons dried oregano
• Coarse salt and ground pepper
• 1 boneless beef chuck roast (about 3 pounds), excess fat trimmed
• 16 corn tortillas (6-inch), lightly toasted

DIRECTIONS

1. Preheat oven to 350 degrees. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 cup water, garlic, oregano, 2 teaspoons salt, and 1/4 teaspoon pepper.
2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needed. Season with salt and pepper. Serve beef with tortillas and desired toppings.

21 Day Fix container breakdown per serving:
1 yellow (2 corn tortillas)
1 blue (avocado relish)
1 red

21 Day Fix-Approved Herbed Chicken & Vegetables in Parchment

This past weekend I made this delicious herbed chicken and veggies in parchment paper. The recipe was from the April issue of Martha Stewart Living. It was so good and SO healthy! Better yet: it’s totally 21 Day Fix approved!

Here’s the recipe, below! And for those following 21 Day Fix, here is your breakdown: 1R, 1G