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June 6, 2014 · 8:30 AM

{Recipe} Southwest-Style Stuffed Peppers

As I mentioned yesterday, I am starting the 21-Day Fix on Monday, so I tried another recipe I had found on Pinterest.

While trying to make my meal plan, I was searching for recipes that were “Fix Approved” and I stumbled on a few for stuffed peppers. Of course I made a few little changes to make it my own and they ended up being a great meal prep item for quick lunches during the week!

Served directly in the storage container!

Southwest-Style Stuffed Pepper
(serves 2: with the following container values 1-Red, 1-Yellow, 2-Green and 1/2-Blue)

Ingredients:
2 large Bell Peppers (use whatever color is on-sale or that you like)
1/2 cup Brown Rice, or Quinoa, slightly undercooked
1/4 cup Black Beans, (I used low sodium, organic, canned. Make sure you drain and rinse them well)
1/4 cup Frozen Corn
1 jalapeno, diced (optional)
1.5 cups (about 1/2 lb) browned low-fat ground turkey or beef, seasoned with 21-Day Fix Southwestern Seasoning (or homemade taco seasoning)
1 8-oz can Petite Diced Tomatoes (No sugar added. Should only contain tomatoes and ascorbic acid)
1 8-oz Tomato Sauce (No sugar added. Should only contain tomatoes and ascorbic acid)
1/3 cup of your favorite cheese (I’m dairy-free so I didn’t add this. I opted for avocado)

Directions:
1. Preheat Oven to 375 degrees.
2. Cook rice or quinoa according to package directions, but cut cooking time a little short since it will continue cooking in the oven.
3. In a large bowl, combine the meat, tomatoes, beans, rice/quinoa, corn and sauce.
4. Cut the tops off of the peppers. Clean out the ribs and seeds and rinse well.
5. Stuff your peppers, making sure to pack them tightly with filling.
6. Sprinkle with cheese (if using)
7. Place in an oven safe tray and bake for 40-45 minutes. (I like to cover mine with a little water in the bottom of the tray so the pepper steam.)

Meal planning and prepping are very important with this program, so recipes like this are perfect. I actually used my containers to measure everything, but I shared the recipe here with the actual measurements. The ground beef or turkey may be slightly over 1/2 lbs. I actually just cooked up the whole 1-lb package and seasoned 2 Red Containers worth after measuring. I put the leftover in a container in my fridge to season however I want when reheating as a quick lunch.

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Filed under 21 Day Fix, Health & Fitness, Main Course, Recipes

Tagged as 21 Day Fix, Beachbody, Clean Eating, Health & Fitness, healthy-living, Meal Planning, Meal Prep, Portion Control, Recipes

June 4, 2014 · 2:21 PM

{Recipe} Asian Meatballs

Monday I’ll be starting a new fitness and nutrition program called 21-Day Fix. I’m really excited to start this, because unlike other programs I’ve done, this one has the focus on nutrition.

Food is one of my happy places. I love searching recipe books and Pinterest for new ideas. Chopping, slicing, sautéing and grilling are stress relieves to me, most of the time. But eating. Eating makes me happy! It always has, which is how I ended up overweight in the first place.

Thankfully, now I eat whole foods that my body needs in order to function. No, its not boring and bland. It’s actually fun to turn those items into things you crave and want to eat.

21-Day Fix skips the calorie counting and food journals by replacing them with a color coded container system. It takes a little planning and organizing, but once you have a menu plan in place (which you can find tons of on Pinterest) it’s pretty straight forward!

This is a really simple recipe that packs a bunch of flavor. These are considered “Fix Approved” despite the use of soy sauce because it can be found in the nutrition guide in one of the dressings. The best part of this recipe is that you can make a double batch and freeze them, so you have a quick lunch or dinner option in a pinch!

These taste just like dumplings!

Asian Meatballs
(Makes 28 meatballs (6 per serving? – 21-Day Fix container info: 1-Red )

Ingredients:
2lbs lean ground meat of your choice (chicken, turkey or pork)
1 inch piece of ginger, chopped (or more depending on your taste)
1/4 cup soy sauce (or coconut aminos)
1 garlic clove, minced
3 scallions, chopped fine

Directions:
1. Preheat oven to 375 degrees.
2. Place all ingredients in a bowl and mix well until incorporated well.
3. Using a scoop (I used the medium Pampered Chef one), make 28 meatballs and place on a baking tray.
4. Bake for about 25 minutes.

I was able to fit 6 of them into my red container (I cut one in half to use all space in the container…I’m not losing valuable real estate to air). We enjoyed these tasty little morsels with some homemade fried rice and steamed broccoli.

Did I mention that they taste just like dumplings?! Steamed dumplings are one of my favorite Chinese Food treats, but since realizing I have a gluten-sensitivity, I had to give them up. Now I get to enjoy my favorite Asian food and red container too!

Have you done the 21-Day Fix? Do you have a recipe or go-to meal? I’d love to hear about it below.