Pumpkin Pie Shakeology

Ingredients:

1 Cup unsweetened almond milk
1/2 Cup canned pumpkin pie filling 
1 tspn cinnamon
1 tspn pumpkin pie spice
1/8 Cup pecan pieces
1 Scoop Chocolate Shakeology 
Ice

Optional:
Handful of spinach
1/2 Cup oatmeal

Chocolate Shakeology Oatmeal

Ingredients:

3/4 Cup peanut butter
1 tsp vanilla extract
1/2 Cup nonfat plain yogurt
2/3 Cup unsweetened almond milk
1 Cup old fashioned oats
1 Scoop Chocolate Shakeology (substitute-1 T chocolate pudding mix or cocoa powder)

Directions: 

1. In a small bowl, combine the peanut butter and vanilla extract. Microwave for 15 seconds, stir and microwave for an additional 15 seconds.
2. Add in the yogurt, milk, oats and Chocolate Shakeology.
3. Stir well and make sure the peanut butter is mashed in thoroughly.
4. Transfer the mixture into a sealed container.
5. Place in the fridge for at least an hour or until oats are completely softened.

Turkey Stuffed Peppers

Ingredients

• 4 Green bell peppers
• 1 lb 93% lean ground turkey
• 1 Can fire-roasted tomatoes
• 1 Can of black beans (drained and rinsed)
• 2 Garlic cloves, minced
• 1 Medium sized yellow onion, chopped
• 1 Cup cooked brown rice
• 1 Cup shredded cheddar cheese
• 1 T olive oil
• 1 T each ground cumin, paprika, black pepper, garlic powder, onion powder, italian seasoning
• 1 T tabasco (more or less to taste)
• ½ tsp salt (optional)

 Directions

1. Cook rice according to package instructions.
2. In a skillet with a little olive oil, sauté onion and garlic until tender. Remove from pan and set aside.
3. In same skillet, brown ground turkey.
4. Meanwhile, chop the tops off bell peppers and remove the seeds inside.
5. Place peppers on a microwave safe plate and cook in microwave for 3-4 mins to soften.
6. Open can of tomatoes and separate the tomatoes from the sauce it’s in.  Save the juice and spread it on the bottom of a small baking dish.
7. In a large mixing bowl, combine ground turkey, sautéed onions/garlic, cooked rice, black beans, diced tomatoes, tabasco, and seasoning. Mix well.
8. Place the peppers in your baking dish and fill each pepper with mixture. Top with the shredded cheddar cheese and sprinkle paprika on top.
9. Bake at 325 degrees for 20-25 minutes.  For the last 5 mins place under the broiler to brown the cheese.

21 DAY FIX CONTAINER COUNTS

Each pepper: 2 green, 1 red, ½ yellow and ½ blue

Chicken, Spinach and Mushroom Saute

Ingredients

1 T Coconut Oil or Extra Virgin Olive Oil

6 Cloves garlic, minced

1 cup Baby Bella mushrooms, sliced

1 Zucchini, quartered and sliced

2 lbs Chicken breasts or tenderloins, cubed

1/4 tsp Sea salt

1 T Oregano

Black pepper, to taste

1/2 cup Shredded Parmesan cheese

4 cups Spinach leaves

Instructions

1. Combine the dry ingredients and cubed chicken in a ziplock bag and shake well.
2. In a 12" skillet, heat Coconut oil and saute garlic, mushrooms & zucchini for approximately 2 minutes.
3. Remove vegetables from skillet .
4. In the same skillet add the cubed chicken and spices, cook until chicken is no longer pink.
5. When chicken is cooked, add the vegetables, parmesan cheese and spinach back into the skillet.  Cook until spinach is wilted.
6. Serve over brown rice, spaghetti or serve plain.

21 DAY FIX CONTAINER COUNTS 

1 red, 1 green, 1/2 blue (serving size - 1 1/2 cups)

Shrimp Scampi with Zucchini Noodles

Yield: 2 to 4 servings   Prep Time: 20 min    Cook Time: 10 min

Ingredients:

 

2 Tablespoons olive oil
1 pound jumbo shrimp, shelled and deveined
1 Tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup white wine
2 Tablespoons freshly squeezed lemon juice
3 medium zucchini, cut into noodles (See picture below)
1 medium tomato, cut into quarters
Chopped parsley, for garnish

Directions:

Place a large sauté pan over medium-low heat. Add the olive oil and heat it for 1 minute. Add the garlic and crushed red pepper flakes and cook them for 1 minute, stirring constantly.
Add the shrimp to the pan and cook them, stirring as needed, until they are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan. Using a wooden spoon, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and tomatoes and cook, stirring occasionally, for 2 minutes. Return the shrimp to the pan and toss to combine. Season with salt and pepper, garish with parsley and serve immediately.

21 Day Fix approved....1 green, 1 red.

This worked awesome to make the zucchini noodles! I got it on Amazon for $11.