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