FIXATE: Mexican Chicken Tortilla Soup

I will admit this was a less "chunky" soup than I had in mind going from the picture in the Fixate cookbook (because you do puree the onions/celery). BUT I was very pleasantly surprised at the amazing taste and it was still very filling. Yes it's tortilla soup and oops I forgot to top my soup in the picture with tortilla crumbs before diving in! I did add them later. Fun texture! 

SERVES: 4 (approx. 1 1/2 c. each serving)

PREP TIME: 15 min.

COOKING TIME: 31 min.

21 DAY FIX CONTAINER EQUIVALENTS: 

2 Green, 1 Yellow, 1 1/2 Red, 1 Blue

INGREDIENTS:

8 6-inch corn tortillas, divided use
2 tsp. olive oil
1/2 c. chopped onion
2 c. sliced celery (~4 med. stalks)
2 cloves garlic, chopped
4 med. tomatoes, chopped
6 c. low-sodium organic chicken broth, divided use
3 c. chopped rotisserie chicken breast, boneless, skinless
1 1/2 c. sliced carrots (~3 med.)
1 tsp. dried mexican oregano leaves
1 tsp. ground ancho chili powder (or ground chili powder)
1/2 tsp. sea salt (or Himalayan salt)
1/2 tsp. ground black pepper
1/2 medium avocado, chopped
1/4 c. chopped fresh cilantro
4 tsp. crumbled Cotija (or feta) cheese


DIRECTIONS:

1. preheat oven to 350*
2. Line large baking sheet with parchment paper.
3. Place tortillas on baking sheet. Bake for 8-10 minutes, or until toasted and crispy (mine took closer to 15/20 minutes till crispy enough to crumble). Remove from oven. When cool, break into pieces and set aside.
4. Heat oil in large saucepan over MED heat.
5. Add onion and celery; cook, stirring frequently, for 5 min, or until onion is transluscent.
6. Add garlic; cook, stirring frequently, for 1 min.
7. Add tomatoes; cook, stirring frequently, for 5 min or until tomatoes are soft. Set aside.
8. Add onion mixture, 2 cups broth, and HALF the toasted corn tortilla pieces to blender (or food processor); cover. Blend until smooth.
9. Add blended mixture to large saucepan. Add remaining 4 cups broth, chicken, carrots, oregano, chili powder, salt & pepper. Bring to a boil over MED-HIGH heat. Reduce heat to MED-LOW; cook, stirring occasionally, for 10 min, or until carrots are tender.
10. Top each serving evenly with avocado, cilantro, cheese, and remaining toasted tortilla pieces.

TIP: for vegetarian version, replace chicken broth with low-sodium organic vegetable broth and omit chicken breast.

Nutritional Info (per serving):

Calories 480, Total Fat 15g, Saturated fat 3g, Cholesterol 99mg, Sodium 625mg, Carbohydrates 42g, Fiber 9g, Sugars 8g, Protein 48g.

Baked Oatmeal Cups with Berries

INGREDIENTS:

olive oil spray
2 large eggs, lightly beaten
1 tsp pure vanilla extract
2 large bananas, mashed
1 TBSP raw honey
2 1/2 cups old fashioned rolled oats
1TBSP ground cinnamon
1 1/2 tsp baking powder
1 1/2 cups unsweetened almond milk
1 cup fresh blueberries (or raspberries)

PREP:
1. preheat oven to 350
2. prepare 12 muffin cups by coating with spray, set aside.
3. Combine eggs, extract, bananas, and honey in a large bowl, mix well. set aside.
4. combine oats, cinnamon, and baking powder in a med.bowl, mix well.
5. Add oat mixture to egg mixture, mix well.
6. Add almond milk and mix.
7. Divide oat mixture evenly between prepared muffin cups and top evenly with berries.
8. Bake 26-30 minutes, or until golden brown and toothpick inserted into the center comes out clean.
TIP: Raisins, walnuts, pecans, sunflower seeds, pomegranate seeds, or dark chocolate chips can be substituted for blueberries.

CONTAINERS: 1 muffin = 1/2 yellow, 1/2 purple

Recipe from Beachbody website

These can be cooled, then frozen in baggies. I microwave them from frozen for about 2 minutes when ready to eat!  

MACARONI & CHEESE WITH BROCCOLI & CHICKEN

When the hubby AND kids eat a new meal without complaint (and some even ask for more), that's when it needs to be put in permanent recipe storage! This recipe is courtesy of the FIXATE cookbook by Autumn Calabrese. 

INGREDIENTS:
-4 oz. dry whole-wheat elbow macaroni or other pasta (3c. Cooked macaroni)
-4 tsp.  organic grass-fed butter (or extra-virgin organic coconut oil )
-2 TBSP  unbleached whole wheat flour 
- 1 1/2 c. unsweetened almond milk 
- 1 1/4 c.  freshly grated extra sharp cheddar cheese 
- 3c.  Cooked chopped chicken breast, boneless, skinless 
- 6c. Chopped broccoli florettes, steamed
- 1 tsp sea salt (or Himalayan salt)
- 1/2 tsp ground black pepper

DIRECTIONS:
1. Cook macaroni according to package directions. (Do not use salt or oil if suggested in directions.) Set aside.

2. Melt butter in large sauce pan over medium heat 

3. Add flour; cook, whisking constantly, for 1 minute, or until brown. Don't let it burn!

4. Slowly whisk in almond milk; cook, whisking constantly, for 1 to 2 minutes, or until mixture thickens and there are no lumps.

5.  Reduce heat to low. Add cheese; cook, whisking constantly for 2 to 3 minutes, or until melted. 

6.  Add chicken, noodles, broccoli, salt and pepper; cook, stirring constantly for one minute or until heated through.

7. Serve immediately! 

SERVES 8 (1.5 c each serving)
PREP TIME: 20 min
COOKING TIME: 17 min

CONTAINER EQUIVALENTS (per serving)
Green: 1, Yellow: 1, Red: 1/2, Blue: 1/2

TIP:

Use quinoa pasta and gluten-free flour if you’re following

a gluten-free lifestyle.

0. VARIATIONS:
   
   • Asparagus, green beans, or brussels sprouts can be substituted for broccoli.
     
   • A combination of cheeses like cheddar and Gouda, cheddar and Monterey jack, and cheddar and Asiago can be substituted for sharp cheddar.
     
     
     NUTRITIONAL INFORMATION (per serving): Calories: 250
     Total Fat: 10 g Saturated Fat: 5 g Cholesterol: 68 mg Sodium: 491 mg Carbohydrates: 15 g Fiber: 2 g Sugars: 0 g Protein: 26 g

Slow Cooker Turkey Chili

This is a favorite at our house (and it's a good one to portion out and freeze!)  You can do this with ground turkey or cooked chicken, you can make it less spicy or keep the kick!

Chicken Philly Cheesesteak Sandwiches

INGREDIENTS:
10 oz boneless, skinless thin chicken breast cutlets, cut into strips
1/2 t garlic powder
kosher salt (I use himalayan salt)
freshly cracked black pepper
cooking spray
1 t olive oil
1/2 medium green pepper, sliced thinly
1/2 large onion, halved and sliced thinly
8 oz sliced mushrooms
4 whole wheat or multi grain buns
4 slices reduced fat provalone cheese

DIRECTIONS: Set broiler to low

Season the chicken with salt, pepper, and garlic powder. Heat a large nonstick skillet over high heat. When hot, spray skillet with oil and add chicken. Cook until browned, about 1 minute, and then turn the chicken over, and cook for an additional minute. Transfer to a large dish.

Add 1/2 t of the oil to the hot skillet. Add the bell pepper and onion and season with a pinch of salt and pepper. Cook for 2 minutes, add mushrooms, and cook an additional 3-4 minutes. (until onion is translucent)

Cut the buns in half, place on a baking sheet, add 1 slice of cheese to each bun, and broil until toasted. Add the chicken, veggies, and mushrooms, and serve. (I like to add fresh tomato!)

This one is a hit with the entire family-the kids don't really eat the veggies, but they love the chicken :)

Chicken & Watermelon Tacos

Chicken & Watermelon Tacos

2 c seedless watermelon, diced small (I prefer in skinny strips)
1 jalepeño, de-seed and dice
1/2 small red onion, minced
1/4 c lime juice
1/4 c chopped cilantro
1/4 tsp salt (can reduce)
Mix all ingredients above as "salsa."

Crumbled cotija or feta cheese
Grilled chicken, sliced in skinny strips
Corn tortillas, warmed in a frying pan sprayed w olive oil.

Warm tortillas and top w chicken, watermelon salsa, and sprinkle w/ feta! So yum!

Containers used:
R (chicken)
Y (tortillas)
P (watermelon)
G (jalepeño/onion--minimal)
Tsp (olive oil)
It's pretty easy to measure as you build each taco.

Honey Balsamic Grilled Chicken and Vegetables

This one was shared by Jami Anderton-head on over to the Skinnytaste Website to get more info on the recipe!

Honey Balsamic Grilled Chicken and Vegetables
Skinnytaste.com
Servings: 6 • Serving Size: 3 oz chicken w/ veggies • Old Pts: 6 pt • Points+: 7 pts
Calories: 273 • Fat: 12 g • Protein: 30 g • Carb: 13 g • Fiber: 3 g • Sugar: 6 g
Sodium: 260 mg • Cholesterol: 85 g

Ingredients:

• 1 1/2 lbs boneless, skinless thin sliced chicken cutlets
• 3 tbsp homemade pesto (or store bought)
• 1 clove crushed garlic
• 1/4 tsp crushed red pepper flakes
• juice from 1/2 lime
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tbsp raw honey
• kosher salt
• 1 lb asparagus (1 bunch), tough ends removed
• 2 medium zucchini, sliced 1/4-inch thick
• 1 red bell pepper, seeded and sliced into strips
• olive oil cooking spray

Directions:

Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.

Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.

Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.

Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), spray with olive oil, season with salt and pepper and cook, turning constantly until the edges are browned, about 6 to 8 minutes. Set aside on a dish.