My husband LOVES stuffed shells. Anything where you mix meat and pasta is a win in his book. Add cheese and that is just perfection for him. We've switched to whole grain/wheat noodles a couple years ago. I don't eat pasta very often, BUT when I do, I can't tell the difference. My picky husband and 2 toddler girls don't seem to mind either. ;) Small changes like this add up!
I can't seem to locate JUMBO whole wheat shells, BUT I was able to find small ones. Because of that, my shells remained unstuffed, BUT it just as delicious!!
Prep was pretty minimal, and I really LOVE a recipe where all the dishes are done before it even comes out of the oven!!
INGREDIENTS:
*1 lb of sweet Italian Chicken sausage ( I used the Giant Eagle brand)
* A package (my was 1 lb--could go a little less) of whole wheat pasta shells
* 4 oz of Nonfat Greek Yogurt
* 2 1/2 cups of shredded mozzarella
*1 cup of grated parmesan
*14.5 oz can of diced tomato (low sodium is best)
* Pasta sauce (can be homemade if you want--I didn't make it this time--just store bought) I used a little over a half of a 24 oz jar
* oregano, sea salt, basil, parsley, onion powder, garlic powder (The recipe call for 1 Tbsp. of Italian seasoning) I just sort of started sprinkling those ones. Yum!
* 1 egg, beaten
INSTRUCTIONS:
1. Preheat the oven to 350 degrees.
2. Cook the pasta according to the instructions and put off to the side.
3. Remove sausage from the casing and cook on medium heat until browned.
4. Drain the sausage and return it to the stove top & add diced tomatoes, spices, and Greek yogurt. Cook on medium heat for about 15-20 minutes.
5. Place the sausage mixture into a LARGE mixing bowl and add the mozzarella and parmesan cheeses as well as beaten egg. Mix that around.
6. Add the pasta and continue mixing.
7. Spray a 9x13 dish and spread a few Tbsp. of pasta sauce on the bottom.
8. Add the contents of the bowl to the baking dish.
9. Top with some more pasta sauce and bake uncovered for 30 minutes.
10. Add 1/2 cup of mozzarella cheese to the top and cook for another 5 minutes.
Pleasing my husband and kids (2 1/2 & 4 1/2) is not an easy task when it comes to food. I am proud of the changes my husband has made with some of his eating habits, and impressed by the girls' willingness to try new things.
This recipe requires very little time, so that is one reason I really enjoyed it. :) I was able to have it cooking on the stove top while cleaning up some dishes that were used.
INGREDIENTS:
* 1 lb of ground turkey
* 2 teaspoons of coconut oil
*1 tablespoon of onion powder
*1 tablespoon of cumin
* 1 tablespoon of garlic powder
* 1 tablespoon of chili powder ( I actually forgot to add this :)
* 1 teaspoon of cinnamon
* 1 tsp of coriander
* 15 oz can of tomato sauce (low sodium preferred)
* Whole grain/wheat elbow macaroni, cooked ( I used about 3/4-1 cup uncooked)
*sea salt to taste
* parmesan cheese to garnish if you desire
INSTRUCTIONS:
1. Add oil to large pot and cook ground turkey until it is about halfway cooked.
2. Add all the spices.
3. When meat is fully cooked, add the other ingredients.
4. Garish with parmesan cheese if desired (we didn't)
**The sweetness of the cinnamon is just perfect in this recipe!
FIXERS: I counted it as 2 yellows and 1 red :)
I asked Kynsten what she wanted for dinner tonight, and she pointed to this! Win in my book!
I am sort of in this phase of just adding stuff on top of my salad. No need for dressing that way and makes plain old romaine lettuce that much better!
There is just something really comforting about soup. Perhaps I attach soup to when I was sick as a kid, and my mom would "make" me some. (aka that box crap) Soup can be such a healthy & fulfilling meal, especially when you KNOW what is being put into it. :)
I am all about SIMPLE recipes! I don't like a million steps. This recipe from Autumn Calabrese's Fixate cookbook (Have you gotten yours yet?! Order Here! ) only has a few steps. We've enjoyed various recipes from this cookbook. I've been following the 21 Day Fix Meal Plan since it came out in February 2014. It is so nice to have recipes for various meals, including dessert, on hand with container equivalents. :)
INGREDIENTS:
*2 tsp. olive oil
* 1/2 cup chopped onion
*2 cups of sliced celery
* 4 cups of low-sodium chicken broth (Have more on hand in case you or your family prefers a more liquid consistency --I also added some water to help with that)
*3 cups of COOKED , chopped chicken breast
* 1 1/2 cups of sliced carrots
* 1 tsp of oregano
* 1/2 tsp of sea salt
*1/2 tsp. of pepper
* 1 1/4 cups DRY whole wheat pasta (We used rotini.)
INSTRUCTIONS:
1. Cook your chicken and cut it. I actually boiled the chicken breast that were seasoned with sea salt & pepper and cut it. I did this before I left for work and put it in a container in the refrigerator.
2. Add the onion and celery. Stir frequently for about 5 minutes.
3. Add broth, chicken, carrots, oregano, salt, & pepper. Bring to a boil. Add DRY pasta & reduce heat to low; gently bowl for about 10 minutes.
My husband took care of preparing it for dinner! I DID NOT want to do anything when I came home from work on Sunday, SO I was so HAPPY when I walked into seeing this!
He had 2 bowls of it the first night AND even ate leftovers, which he NEVER does! I actually ate it for dinner 3 nights in a row, LOL! Pair it with a grilled cheese sandwich for added deliciousness.
FIXERS: 1.5 cups is the serving size 2 GREENS, 1.5 YELLOWS, 1 RED
Seriously there is something about fall foods that is so comforting! The smell of warm apples, chili, & PUMPKIN BREAD!
My mom is known for her breads-banana & pumpkin :) She likes to share as well, BUT I don't want all that sugar and and white flour in my system (all the time at least! ;) to not just add unnecessary calories but junk to my body!
I was browsing through my IG feed yesterday, and I came across a post from good old Shakeology. They broke down the ingredients and nutrition facts of a slice of Starbucks pumpkin bread. YIKES!!!
They are always looking out so they came up with a great recipe that won't give you a SUGAR spike, which will just lead you to eating more!!
INGREDIENTS:
*1 cup of almond flour
*1/4 cup of coconut flour
* 1 Tbsp. of pumpkin pie spice
*1/2 tsp of sea salt
*1/2 tsp of baking powder
*1/2 tsp of cinnamon
*4 large eggs, lightly beaten
*1/3 cup of coconut oil, melted
* 2 Tbsp of pure maple syrup
*3/4 cup of pure pumpkin puree
*nonstick cooking spray
INSTRUCTIONS:
1. Preheat oven to 350. Lightly grease whatever pan you are using. I was originally going to use a loaf pan, BUT I saw the suggestion to make muffins. I added some FROZEN cupcake wrappers and sprayed those lightly with OLIVE OIL spray.
2. Mix the almond flour, coconut flour, pumpkin spice, sea salt, baking powder, & cinnamon in a bowl. Set aside.
3. Combine eggs & oil in a bowl and mix well. (I put the coconut oil right into the eggs after I melted in the microwave and the cold temp of the eggs made it harden in little chunks --you may want to melt a little while ahead of time.)
4. Add maple syrup & pumpkin to the egg/oil mixture.
5. Add flour and egg mixture together and mix well.
6. Place batter in pan or muffin tin. *I baked the muffins for about 28 minutes and tested with a toothpick.
Will work for food- my little helpers :)
FIXERS: I'd count this as one YELLOW and one TSP! :)
This would be a great breakfast option with some fruit or scrambled eggs!!! :) A great thing for a grab-n-go snack as well!!
My daughters & I did a little apple picking yesterday. It was a beautiful sunny, 75 degree day in Cleveland in October. We needed to take the opportunity of the weather, since good old winter will be here before we know it!
Apples & bananas are my typical fall/winter fruit. It gets pretty boring after a while just eating an apple with PB or plain apple. I usually put 1/2 of a banana in my plain oatmeal with some cinnamon, which is delicious.
Ever since getting Autumn Calabrese's cookbook, Fixate, I've been obsessed with pancakes with fruit! I've tried a couple healthier pancake options before, but nothing compares to these! I love pancakes & French toast recipes that can stand on their own with great flavor, without having to load it with syrup.
I've transitioned the family over to pure maple syrup as opposed to that HIGH sugar option, BUT I still really just love these pancakes with fruit. I've done a blueberry sauce, some strawberries, & now hot apples!!
This was so easy to do!!
**Serving Size: 1 apple
INGREDIENTS:
*apple- I used Gala
* cinnamon
*nutmeg
* 1/2 tsp of coconut oil
* 1-2 packets of Stevia sweetener
* 2 tsp. of water
*ziplock baggie
INSTRUCTIONS:
1. Peel the apple and cut it into slices.
2. Put the apple in the bag and add cinnamon, nutmeg, & Stevia. I just sprinkled in the cinnamon & nutmeg. I didn't measure it out. I was generous with it since those are great spices that are considered "FREE" foods in Fix language. :)
3. Add the coconut oil & water to a saucepan on medium heat.
4. Add the apples and cook for about 8 minutes stirring occasionally.
FIXERS: 1 apple=1 purple :)
This is a great addition to pancakes or waffles! I bet it would taste really great with some plain Greek yogurt as well!
I used to ALWAYS go to Applebee's and get half priced appetizers. I LOVED the quesadillas! What a deal, right?! A deal perhaps, but the food left me feeling bloated and lethargic. I've learned how food can make me feel as I've used it to change the way I look.
I enjoy quick, easy recipes, so this has already been added to my meal plan for next week. :)
Serving size: is 3 wedges of quesadilla( 1/2 of a quesadilla) - I was able to make 2 whole quesadillas, and one open faced for me with 2 chicken breasts
*4-5 Tbsp of olive oil ( 3-4 for marinade, 1 for pan)
*1 tsp cumin
*1 tsp garlic powder
*2 Tbsp lime juice
*½ tsp sea salt
*1 bell pepper, thinly sliced ( I used green.)
*1 small onion, thinly sliced
*1 cup Mexican Shredded Cheese
* 4 whole wheat tortillas (+ I used on Aladdin's whole wheat pita for me)
INSTRUCTIONS:
1. In a gallon size resealable bag, combine the chicken, cumin, garlic powder, lime juice, oil, and salt. Seal the bag and shake it up to combine all of the ingredients. Marinate in the refrigerator for at least 30 minutes. I did this earlier in the day, so it was there for a couple hours.
2. Preheat the oven to 350°F and lay out 2 baking sheets.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the vegetables and cook, stirring frequently until the vegetables are tender crisp, about 10-12 minutes.
4. Remove the vegetables and set aside on a plate. To the same skillet, remove the chicken from the bag and discard any remaining marinade.
5. Cook the chicken for 4-6 minutes, stirring frequently until cooked through.
6. Lay 2 tortillas out and layer 1 tablespoon of cheese, ½ cup vegetables, ½ cup chicken, and 1 more tablespoon of cheese on top. Place the remaining 2 tortillas on top of these. (You can use less cheese for even healthier option.)
7. Transfer the quesadillas to the baking sheets (2 on a baking sheet) and lightly spray the tops with nonstick olive oil spray.
8. Bake for 8-10 minutes until thoroughly heated and the cheese is melted.
9. To serve, cut each quesadilla in half, and then each of the halves into 3 wedges.
**Guacamole, Greek yogurt, & salsa are good dips!
This is my open faced quesadilla. I sort of ate it like a pizza. I added my toppings and took a bite. :)
My husband is the HARDEST person to please when it comes to food! When I ask him, "So what do you think of this new recipe?" His common reply is, "It's fine." Truth be told, he is a pizza and burger kind of guy, BUT I refuse to have that ALL the time. He's learned how food can affect how he feels & looks, so he does eat all the delicious dinners I create. :)
He is a HUGE fan of lasagna. I really am not, mostly because I don't like Ricotta cheese. I found a recipe that, although it called for it, I substituted it for my go-to ingredient: Greek yogurt!
We enjoyed this meal for 2 days, while being able to share some with my brother & sister-in-law as well! My favorite recipes are the ones that keep on giving. Heating up leftovers is my dream. ;)
INGREDIENTS:
* 12 whole grain lasagna noodles
*1 package (1 lb. ) of sweet Italian turkey sausage
Fall is the season of apples, chili, and soups!!! As the weather finally starts to feel like fall, I've been looking for some of those comforting foods as the air gets a little more brisk.
I have always said how I enjoy taking class or traditional dishes and cleaning them up. Soups themselves are hearty and typically healthy, so this is a great option that can provide you and some family and friends a delicious meal. This recipe provides at least 12 servings, so I sent some home with my brother-in-law and ran some over to our neighbors.
8 oz ditalini pasta ( I couldn't find this so I used whole wheat elbow macaroni. I found that 8 oz of it is about 2 cups dry, BUT I would use less next time as I had to add more liquid to the recipe because of amount of noodles)
INSTRUCTIONS:
Brown the turkey in a large pot. Season with salt and pepper. Drain fat. Remove turkey and set aside.
In the same pot, add onion, carrots, celery and green bell pepper. I used a food chopper for the vegetables. It saves a TON of time. Saute on medium-high heat for about 5 minutes. Add garlic and cook for an additional 3 minutes.
Add diced tomatoes, tomato sauce, broth, both beans, Italian seasoning, salt and pepper, and browned turkey. Stir well and let simmer, covered, for 1 hour. Stir occasionally.
Boil water and cook pasta according to package instructions.
Drain pasta and add to the meat mixture. Cook for another 5 minutes and serve!
**Tip: You can make this recipe ahead of time and then reheat it on the stovetop whenever you would like to enjoy it!
**I added water and a little butter to make it have more of a broth consistency since I didn't have anymore beef broth!
FIXERS: I would fill up a green container for measuring purposes. Container equivalents: 2 yellows (pasta & beans), 2 green (peppers, carrots, celery, and onion), and 1 red (ground turkey)
Those that know me are well aware of my lack of moves! It typically takes me some adult beverages to find my way to the dance floor as I flail my body in every which way, having no rhythm.
Despite that, I was pretty pumped about Shaun T's new CIZE workout. I have a deep respect for him. HE started it ALL for me. It was his Insanity program that got me moving again (6 weeks post 2nd c-section) and starting to think about myself as a priority. It was Shaun T that taught me to dig deeper with T 25 where I lost 15 lbs and nearly as many inches off my body, 14.75, in just 10 weeks. He got me doing moves and exercises I didn't think I was capable of because of 5 knee surgeries, wrist surgery, and a hernia surgery. He taught me to get out of my head and just move!
I went into the CIZE program, not looking to lose weight really. Honestly I don't weigh myself anymore. The only time I step on a scale is when a doctor forces me to do so, and even then, I ask not to be told my weight. I am a healthy because I fuel my body (most of the time) with clean, unprocessed foods and do a scheduled workout 6 days a week. That defines my health now. I feel confident in the clothes I wear. That's really all I need.
My main focus when starting CIZE was twofold:
1. Get out of my comfort zone with regard to my routine-It is so important to change up one's routine to create that muscle confusion. There are SO many forms of exercise to be used. I wanted to get away from the weights for a bit (my wrist needed it) and just get lost in the movements.
2. Tone my body - I am at the stage in my health where I don't focus on pounds; rather, inches and how I look in my clothes and pictures is the progress I want to make.
WORKOUTS:
There are 6 workouts in this program. There are 2 calendar options to follow. I followed the advance calendar option, which asked me to complete 2 of the 6 routines in one week. I would alternate back and forth between the 2 workouts and have Sunday as a rest day. The 4th week is where I showed off the moves I learned in the 3 previous weeks. I danced each routine one final time!
Another option is to do the beginner calendar which asks you to complete 1 routine each day for 6 days. That calendar lasts 6 weeks as opposed to the advanced calendar which is a 4 week schedule.
1. Crazy 8's-approximately 30 minutes (music "Hands in the Air")
This was a great way to start the program because it introduced 8 crazy moves that would be helpful in the other routines. Keeping it to 8 moves, which at first seemed challenging, allowed me to get comfortable with some basic footwork.
This is my first attempt at Crazy's!
Crazy 8's -Final Performance
2. You Got This- Approximately 43 minutes ("Treasure")
This is where moves started getting a little more involved. The routine is 13 minutes longer than the first one. I remember first doing this one and I had sweat on my knee caps!! It was INSANE! I hadn't sweat this much since my days of INSANITY. I know the song "Treasure" by Bruno Mars, so the music helped me with the movements when I CIZED IT UP!
You Got This-First Attempt
You Got This- Final Performance
3. Full Out- Approximately 34 minutes ("Lose my Breath")
This is where the pace of the routines picked it up a notch. The first 2 routines seemed to really build on one another using similar steps, but Shaun was ready for me to go full out with some new ones. I remember previewing this one the Sunday before I did it and was really nervous to get to it the next day. It took me out of my comfort zone for sure, but it felt great!!
Full Out- First Attempt
Full Out- Final Performance
4. In the Pocket- Approximately 37 minutes ("Problem")
So this routine takes moves that are inspired by professional dancers. Eek! You read that and just want to throw in the towel, right?! No way! Ariana Grande's song "Problem" got me in the groove for these more detailed moves. Week 2 was probably my favorite week, mostly because the routines were closest to my normal 30 minute workouts. :)
In the Pocket - First Attempt
In the Pocket- Final Performance
5. Go For It- Approximately 40 minutes ("Pass that Dutch")
Shaun T decided to take some of his favorite moves from his dancing days and incorporate it into this routine. Week 3 ( when following the advanced calendar) did call for my most patience. I kept reminding myself not to get frustrated and just Go For It! He picks up the speed of teaching the moves with this routine.
Go for It- First Attempt
Go for It- Final Performance
6. Livin in the 8s- Approximately 51 minutes ("Chandelier")
This by far was the most challenging. The moves were the most intricate in this routine. I was SURE I would NEVER get it down. I couldn't believe after just a few times of completing it, I did! Clearly no one is going to be calling me up to be his or her back up dancer, but this was a big accomplishment for me! The song "Chandelier" is a slower pace than the others so that posed a challenge as well.
Livin in the 8s First Attempt
Livin in the 8s Final Performance
These routines allowed me to give my wrist a break. I have a degenerative defect which lead to surgery nearly a year ago. I really enjoyed getting out of my comfort zone and exploring a different type of exercise!
NUTRITION:
Regardless of what exercise routine I am following, I will ALWAYS eat according to what the 21 Day Fix taught me about food. I eat various whole foods (fruits, veggies, protein, carbs, healthy fats, and nuts, seeds, and oils) within a proper portion size. The CIZE meal plan is the SAME way, which is great. You can even go ahead and purchase the Fix containers if you don't already have them to use! Regardless, the meal guide tells you the amount of each food you should eat on the list. This is the EASIEST way of eating healthy I have ever done!!
RESULTS:
I wasn't really looking for drastic changes. I did that already with other programs. My goal at this point is to just continue living the healthy life and any positive changes are a bonus!
I don't weigh myself so I have no clue what that is, BUT I do like to take pictures and measurements before and after I complete a new program. Even after indulging in my weekly treat meals (and indulge I did ;) , and finally finding a healthy pancake option that tastes delicious (hadn't eaten pancakes in like 2 years almost!!), I still see and feel results.
It may not sound like much to you, but I lost 2 inches off of my body during this 4 weeks! Could I have loss more inches if I took away the healthy pancakes, treat meals, and my dark chocolate chips? Probably, but I didn't find that necessary. If I was prepping for a certain special event, I likely would have for added toning. :)
Before (left) After (right)- You may not see it, but I can tell that my waist is cinched in a bit. My obliques are more defined too. My jeans are thanking me. :)
Before (left) After( Right)
It is great to keep the definition in my arms even though I NEVER lifted a weight or did a push up! My tummy is flatter. Crazy what a 1/2 inch here and 1/2 in there can do!
Before (left) After (right)
That bra line is an area I continue to work on. I did lose a little in the chest this month which translates to not having that bra strap bulge.
Are you ready to CIZE it UP?! Are you ready to find a FUN and exciting way of exercising while incorporating healthy foods, including your daily dose of Super Foods!?!
Fill out this online application to get started! Next group starts September 21!!!
I guess my husband's way of telling me to make some different recipes is sending me an email with the subject line, "recipes." haha! Well, point taken dear. I am always up for making new recipes, especially when I am not the one searching for them. I've been using the Fixate cookbook a lot lately, and I found some great staple meals to include in our weekly meal plan--mmm....pancakes!
INGREDIENTS:
*1 cup dry whole grain/wheat rotini
*1 lb. of lean ground turkey
*small onion, diced
* 1 tbsp of minced garlic
*16 oz can of chili beans (pinto or kidney)
*14.5 oz can of diced tomatoes
*6 oz. can of tomato paste
*1 tbsp of chili powder
*1 tsp of cumin
*1 tsp of black pepper
*1 tsp of sea salt
*1 tbsp of extra virgin olive oil
*1 cup of shredded Mexican cheese blend
INSTRUCTIONS:
1. Preheat oven to 375.
2. Add olive oil to the skillet and heat at medium.
3. Add onion, garlic, and turkey to skillet. Brown the turkey.
4, While browning meat, cook pasta according to instructions. Add the sea salt to the water.
5. Once the meat is browned, add in diced tomatoes, tomato paste, chili powder, cumin, and black pepper.
6. Mix all the ingredients together on low heat.
7. Once the pasta is done, drain it and add it to the turkey mixture.
8. Mix all the ingredients together and then transfer to a casserole dish.
9. Top it with the cheese and bake for 15-20 minutes, allowing the cheese to melt.
FIXERS or CIZERS: One serving (green container portion, about 1 cup) is Two yellow (pasta and beans) ONE red (ground turkey)
**I really enjoy this meal because it is very hearty in a small portion! Pair it with a salad for some additional greens. :) It is nice that the entire recipe only calls for one cup of pasta, so it is not overwhelmed with it. The beans are a nice starchy carb to include in your nutrition.
With fall being about a month away, this meal reminded me of those "sweatshirt" weather kind of days!
I usually have a picture of the final product plated, but I must have been really hungry ( or tired) because I forgot, ha!
Another day...Another new recipe :) Two new recipes in a row is pretty good for me. It is nice to see my family enjoying delicious, healthy food! Our 2 year old, who typically eats everything in sight, is going through a bit of a phase it seems and not eating much of it, BUT our usually picky 4 year old has eaten her entire bowl for the last 2 evenings. Perhaps one day they will both be on the same page. :) My husband scarfed down his portion of it before moving on to his dinner salad.
INGREDIENTS:
*12 oz of whole grain egg noodles
* 6 oz of nonfat, plain Greek yogurt, divided
*10 oz of red enchilada sauce
*2 cups of Mexican shredded cheese blend (reduced-fat preferred), divided
*2 cups of frozen corn
*1 lb lean ground turkey
* 1/2 cup of diced onion
2 tsp of minced garlic
1 Tbsp of chili powder
*1 tsp of cumin
*1/2 tsp of sea salt
*1/2 tsp of pepper
**optional ingredients: avocado and extra Greek yogurt
INSTRUCTIONS:
1. Preheat oven to 350 degrees and spray( I use olive oil spray) a 9x13 pan.
2. Cook the noodles according to the directions.
3. In a LARGE bowl ( you don't think you need a big one now, but will need it later!), mix 2 oz (about 4 Tbsp) of Greek yogurt, enchilada sauce, 1 cup of cheese, and corn.
4. In a pan, cook the turkey for about 8 minutes and drain fat. Add the onion and minced garlic. Cook until onions are tender. Add the the spices and remaining yogurt. Mix until yogurt evenly coats the turkey.
5. Take the large bowl and add the turkey and noodles to it, combining all of the ingredients well.
6. Pour it into you lightly greased pan . Top it with the remaining cheese.
7. Cook for about 15 minutes.
**8. You can add chopped avocado and Greek yogurt to the top as we did!
THIS MAKES A TON!!! I am giving some to my brother and sister-in-law to enjoy! We will have some leftovers later in the week. :)
Fixers: I counted it as ONE red, ONE blue, and 2 YELLOWS- I used the green container as my portion size. :)
