Ginger Teriyaki Turkey Meatloaf

Ginger Teriyaki Turkey Meatloaf

Yield: 8 Servings

Ingredients

Sauce:
• 2 Tbs low-sodium soy sauce or liquid aminos
• 2 Tbs low-sodium chicken broth
• 2 Tbs pure maple syrup
• 2 tsp sesame oil
• 2 tsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp Sambal Oelek (chile paste found in the Asian food aisle) or Sriracha
• 2 tsp cornstarch

Meatloaf
• 2 lbs lean ground turkey
• 1 cup red bell pepper, finely chopped (1 pepper)
• 4 green onions, chopped
• 1 Tbs grated fresh ginger
• 1/3 cup chopped cilantro
• 1/2 tsp freshly ground black pepper (or 1/4 tsp pre-ground black pepper)
• 2 eggs
• 1 cup whole wheat panko breadcrumbs (or regular whole wheat breadcrumbs)
• 2 Tbs low-sodium soy sauce or liquid aminos
• 1/2 cup pineapple tidbits, canned in juice, drained

Instructions

To make the sauce:
1. Put all ingredients in a small pot and bring to a bubble until thickened. Remove from heat.

To make the meatloaf:
1. Prepare a loaf pan by spraying it with olive oil or coconut oil cooking spray. Set aside.
2. Put all ingredients (except the pineapple tidbits) into a large bowl and mix gently with your hands until thoroughly blended.
3. Put mixture into prepared loaf pan and pat down evenly. Pour sauce over all and top with the pineapple tidbits.
4. Bake at 350 degrees for 1 hour or until a meat thermometer reads at least 160 degrees.
5. Let cool a few minutes, then slice into 8 slices.

Notes

Container Equivalents per Serving: 1 Red, 1/4 Green, 1/4 Yellow, 1/4 Teaspoon (if you're wondering why there is no purple, there was too little to count)

Nutrition information

Serving Size: 1 slice of meatloaf

 

Calories per serving: 258

 

Fat per serving: 12 grams

https://thefoodieandthefix.com/ginger-teriyaki-turkey-meatloaf/

cashew zucchini soup

Zucchini-Cashew Soup

This soup is AMAZING hot or cold and super simple to make right in your vitamix! Its filling, creamy and easy to take on the go in a ball jar.

Makes 1 serving

1 oz raw cashews (about 17)
1 1/2 cups of water, divided use
1 1/2 medium zucchinis, cut into chunks (skins on)
Himalayan Salt  to taste
squirt of Bragg Aminos
Herbal seasoning blend (or fresh herbs like basil or dill) to taste

Soak raw cashews for 1 hour in 1/2 cup water. While cashews are soaking bring 1 cup of water to boil over med heat. Add zucchini; cook for 4-5 minutes. drain and set aside.

Blend all ingredients (cashews and the water its soaking in) in a blender until smooth. heat or serve cold.

For my 21 day fixers this would be 1 green 1 blue

source: beach body ultimate reset

healthy spinach artichoke salad

Artichoke Salad:

• 1 7-oz jar sun-roasted tomatoes, in olive oil, drained and chopped
• 1 15-oz can garbanzo beans, drained
• 1 15-oz. can small artichoke hearts, drained and cut in half
• 1/2 C. Kalamata olives, pitted and sliced
• 1/4 C. fresh parsley, chopped
• 1 Tbsp. fresh mint, chopped
• 1 Tbsp. fresh oregano, chopped
• 4 oz. feta cheese crumbles

Dressing:

• 1/2 C. red wine vinegar
• 1/2 C.  extra virgin olive oil
• Sea salt and black pepper to taste

Pour salad ingredients into a bowl, and stir to combine. Whisk dressing ingredients together until combined.  Pour dressing over salad ingredients and refrigerate at least an hour; preferably overnight.  I served mine over spinach leaves.

Spinach Artichoke Chicken Bake

serves 4-6

• 2 Pounds
   
  Boneless/Skinless Chicken Breast
•  
  1
   
  Package Frozen Chopped Spinach , well drained
•  
  1
   
  Large Jar of Artichoke Hearts
•  
  8 Ounces
   
  Greek Yogurt Cream Cheese
•  
  1/2 Cup
   
  Shredded Parmesan Cheese
•  
  1/2 Cup
   
  Shredded Mozzarella
•  
  1/2 Teaspoon
   
  Garlic Powder
•  
   
  salt and pepper to taste

1. Preheat oven to 350
2. In a medium mixing bowl add the well drained spinach , artichoke hearts , cream cheese, parmesan cheese garlic powder,salt and pepper mix well
3. Place raw chicken breast into a baking dish, pour mixture over all the chicken evenly
4. Bake in oven for 45-60 minutes , until chicken is is cooked all the way remove from oven and sprinkle mozzarella cheese on top place in oven for few minutes until cheese is melted , you can broil if you like it crispy.

Nutrition: 21 Day Fix Containers Per Serving 1.5 Red 1 Blue 1 Green

Source:  http://www.adventuresofashrinkingprincess.com/recipes/21-day-fix-spinach-artichoke-chicken-bake/

Chicken Souvlaki Salad

marinade

1. 3 cloves garlic, minced
2. 1 1/2 tsp lemon juice
3. 1 tsp olive oil
4. 1 tsp dried oregano
5. 1/2 tsp salt
6. 1/4 tsp black pepper
7. 1 1/2 lbs boneless skinless chicken breasts

salad

1. 3 cups peeled cucumbers, cubed (about 2 large)
2. 1/2 cup red onion, sliced vertically
3. 3/4 cup Feta Cheese
4. 1/4 cup Kalamata olives, pitted & sliced
5. 3 ripe tomatoes, cored & cubed (1 inch pieces)

tzadziki

1. 1/2 cup plain, low fat Greek Yogurt (I use Fage)
2. 1/4 cup grated, peeled cucumber
3. 1 tsp white wine vinegar
4. 1/2 tsp garlic powder
5. 1/4 tsp dill
6. 1/4 tsp sea salt
7. 1/4 tsp black pepper
8. 1/8 tsp ground red pepper (optional if you like spicy!)
9. ++I add 1/2 T of lemon juice

instructions

1. Place chicken in gallon size bag with the garlic, lemon juice, olive oil, oregano, sea salt and pepper. Seal and mix. Place in fridge to marinate for a few hours. (not too long because the lemon juice will start breaking down the chicken!)
2. Peel the cucumbers, quarter and slice them. Place in a large bowl. Slice your onion and cube your tomatoes - place in the bowl with the cucumbers. Add Feta and olives.
3. Grill or broil chicken breasts 5 minutes on each side or until cooked through. I cooked mine a little longer because they were large. Cut chicken into 1 inch cubes and add it to your bowl.
4. In a small bowl, combine yogurt and remaining ingredients and mix for your sauce. Pour the sauce over the veggies and chicken, mix well and enjoy!

notes

1. Serve with a whole grain pita pocket and top with additional feta and olives, if you desire (this is what my hubby did).

21 day fix containers

1. Serving - 1 1/2 cups | 1 Green, 1 Red, 1 Blue and 1/2 Orange
2. Source:  marinade
   1. 3 cloves garlic, minced
   2. 1 1/2 tsp lemon juice
   3. 1 tsp olive oil
   4. 1 tsp dried oregano
   5. 1/2 tsp salt
   6. 1/4 tsp black pepper
   7. 1 1/2 lbs boneless skinless chicken breasts
   salad

   1. 3 cups peeled cucumbers, cubed (about 2 large)
   2. 1/2 cup red onion, sliced vertically
   3. 3/4 cup Feta Cheese
   4. 1/4 cup Kalamata olives, pitted & sliced
   5. 3 ripe tomatoes, cored & cubed (1 inch pieces)
   tzadziki

   1. 1/2 cup plain, low fat Greek Yogurt (I use Fage)
   2. 1/4 cup grated, peeled cucumber
   3. 1 tsp white wine vinegar
   4. 1/2 tsp garlic powder
   5. 1/4 tsp dill
   6. 1/4 tsp sea salt
   7. 1/4 tsp black pepper
   8. 1/8 tsp ground red pepper (optional if you like spicy!)
   instructions

   1. Place chicken in gallon size bag with the garlic, lemon juice, olive oil, oregano, sea salt and pepper. Seal and mix. Place in fridge to marinate for a few hours. (not too long because the lemon juice will start breaking down the chicken!)
   2. Peel the cucumbers, quarter and slice them. Place in a large bowl. Slice your onion and cube your tomatoes - place in the bowl with the cucumbers. Add Feta and olives.
   3. Grill or broil chicken breasts 5 minutes on each side or until cooked through. I cooked mine a little longer because they were large. Cut chicken into 1 inch cubes and add it to your bowl.
   4. In a small bowl, combine yogurt and remaining ingredients and mix for your sauce. Pour the sauce over the veggies and chicken, mix well and enjoy!
   notes

   1. Serve with a whole grain pita pocket and top with additional feta and olives, if you desire (this is what my hubby did).
   21 day fix containers

   1. Serving - 1 1/2 cups | 1 Green, 1 Red, 1 Blue and 1/2 Orange
   2. marinade

      1. 3 cloves garlic, minced
      2. 1 1/2 tsp lemon juice
      3. 1 tsp olive oil
      4. 1 tsp dried oregano
      5. 1/2 tsp salt
      6. 1/4 tsp black pepper
      7. 1 1/2 lbs boneless skinless chicken breasts
      salad

      1. 3 cups peeled cucumbers, cubed (about 2 large)
      2. 1/2 cup red onion, sliced vertically
      3. 3/4 cup Feta Cheese
      4. 1/4 cup Kalamata olives, pitted & sliced
      5. 3 ripe tomatoes, cored & cubed (1 inch pieces)
      tzadziki

      1. 1/2 cup plain, low fat Greek Yogurt (I use Fage)
      2. 1/4 cup grated, peeled cucumber
      3. 1 tsp white wine vinegar
      4. 1/2 tsp garlic powder
      5. 1/4 tsp dill
      6. 1/4 tsp sea salt
      7. 1/4 tsp black pepper
      8. 1/8 tsp ground red pepper (optional if you like spicy!)
      instructions

      1. Place chicken in gallon size bag with the garlic, lemon juice, olive oil, oregano, sea salt and pepper. Seal and mix. Place in fridge to marinate for a few hours. (not too long because the lemon juice will start breaking down the chicken!)
      2. Peel the cucumbers, quarter and slice them. Place in a large bowl. Slice your onion and cube your tomatoes - place in the bowl with the cucumbers. Add Feta and olives.
      3. Grill or broil chicken breasts 5 minutes on each side or until cooked through. I cooked mine a little longer because they were large. Cut chicken into 1 inch cubes and add it to your bowl.
      4. In a small bowl, combine yogurt and remaining ingredients and mix for your sauce. Pour the sauce over the veggies and chicken, mix well and enjoy!
      notes

      1. Serve with a whole grain pita pocket and top with additional feta and olives, if you desire (this is what my hubby did).
      21 day fix containers

      1. Serving - 1 1/2 cups | 1 Green, 1 Red, 1 Blue and 1/2 Orange

turkey sausage cauliflower casserole

1. 4 cups small cauliflower florets (1 large head)
2. 1 T EVOO (olive oil)
3. 16 oz Turkey Sausage, casings removed
4. 1 medium red onion, diced
5. 5 cloves garlic, minced
6. 1 tsp oregano
7. 4 sprigs of fresh thyme
8. 1 (14 oz) can diced fire roasted tomatoes
9. 1 (14 oz) can crushed tomatoes
10. 2 T fresh parsley, chopped
11. 1 cup shredded Mozzarella cheese
12. Sea Salt and Black Pepper, to taste

instructions

1. Bring a pot of water to a boil. Add cauliflower florets and boil for 3 minutes. Drain and rinse the florets with cold water. Set aside.
2. Preheat oven to 350 degrees F.
3. In a large skillet, heat olive oil over medium-high heat. Add sausage and brown for 8-10 minutes. Break into small pieces. Stir in onion, garlic, oregano, thyme. Saute for 5-7 minutes, stir regularly.
4. Add tomatoes and cook 5 minutes. Salt and pepper, to taste.
5. Remove skillet from heat and stir in cauliflower. Transfer mixture to a 9x13 inch baking dish. Bake for 20 minutes. Remove dish and top evenly with shredded cheese and bake an additional 5 -7 minutes until cheese is browned and bubbly (use broiler if needed)
6. Garnish with parsley for serving.

container counts

1. 1/4 of the pan = 1 red, 2 green, 1 blue, 1 tsp
2. http://www.fitmomangelad.com/turkey-sausage-cauliflower-casserole/

21 day fix bruschetta chicken

Serves 8

bruschetta topping

1. 6 medium Roma tomatoes, seeded and chopped
2. 1/4 cup finely chopped fresh Basil leaves
3. 1/2 tsp sea salt
4. 3 cloves garlic, minced
5. 1 T Balsamic vinegar
6. 1/4 tsp black pepper
7. 1 1/2 T Olive oil

chicken

1. 2 lbs boneless, skinless chicken breast
2. 1 T oregano (fresh, optional)
3. 1 T fresh basil, chopped
4. 1/2 tsp thyme
5. 1 tsp fresh Italian parsley, chopped
6. 1-2 T lemon juice
7. 1-2 T Balsamic vinegar
8. 2 T olive oil
9. 2 cloves garlic, minced
10. 1/2 tsp black pepper
11. 1/4 tsp sea salt
12. Parmesan cheese, shredded

bruschetta topping

1. Combine all ingredients in a medium bow. Cover and chill until ready to serve.

chicken breast prep

1. Combine all ingredients in gallon size ziplock bag and seal. Shake to coat the chicken evenly. Place in the refrigerator to marinate for at least 1 hour. For best results, assemble the chicken and marinade the morning of or the night before you plan to have this meal!

grill directions

1. Let meat sit at room temperature for about 30 minutes before grilling.
2. Grill for about 5 minutes per side until no longer pink in the middle.

baking directions

1. Preheat oven to 350 degrees
2. Remove chicken from bag and place in baking dish; discard marinade.
3. Cover with foil and bake in oven for 30-40 minutes (longer if you are using larger chicken breasts) or until chicken is thoroughly cooked.

serving

1. Top with the bruschetta salsa, 1/2 blue container Parmesan cheese and garnish with fresh basil leaves. I served mine over a bed of spaghetti squash.

21 day fix counts

1. Serving, 4oz Chicken, top with 1/2-1 cup bruschetta salsa | 1 Red, 1/2 Green, 1/2 blue (Parmesan) 1 Tsp