Stuffed Pepper Soup

Stuffed Pepper Soup from My Crazy Good Life

Makes 8 Servings
Prep time: 15 minutes
Cook time: 8 hours

Ingredients:
1 lb extra lean ground turkey or beef
1 cup onion, chopped
14.5 oz. can diced tomatoes with roasted garlic and onions
15 oz. can tomato sauce
2 cups green and red peppers, chopped
3 cups beef broth
½ teaspoon basil
1 cup cooked rice, brown or white

Directions:
1. Brown ground beef with onion in a skillet over medium heat.
2. Drain beef and onions and place in crock pot.
3. Chop peppers, add to crock pot.
4. Add tomatoes (including juice) and remaining ingredients, except rice – which should be added 1 hour before end of cooking.
5. Cover and cook on low for 6-8 hours.

21 Day Fix Container Equivalents (per serving) 2 Green, 1 Red, ½ Yellow

Slow Cooker Cooking Tips

Here are some tips and tricks to help you make your experience with slow cooker cooking a bit easier…

1.  First and foremost…DO NOT KEEP OPENING YOUR CROCK POT DURING COOKING TIME!  I cannot tell you how many times I used to open mine for a closer look, not knowing that I needed to add more cooking time, then not understanding why my roast wasn’t ready after 6 hours.  Well, the thing is…crockpots aren’t meant to be stirred and checked on often.  They are slow cooking your food, so just leave them alone, and let them do their thing ;)

2.  Brown meats before adding them to the slow cooker!  It will help the meat maintain it’s flavor and help with appearance too.  Not to mention, it helps lower fat.

3.  For the most part, you should thaw frozen vegetables before using them in a crockpot.  Otherwise, they may add to the cook time if they make the liquids cooler or need more time to thaw than the other ingredients.

4.  Pay attention to cook times!  If something says cook 8-10 hours on low, realize your meat will turn out differently for each.  Example:  at 8 hours, you may have to slice your meat, at 10 hours, it will most likely shred.  If  your recipe says cook 4-10 hours on low, that doesn’t mean it will cook the same for 4-5 hours on high.  It may…or it may not.

5.  Add soft veggies towards the end of the cooking time.  This is the ONLY time you should be opening your cooker.  Tomatoes, mushrooms and zucchini will maintain their color and won’t be mushy if you hold off and add them towards the end of cooking time.

6. This may be my favorite…Use the juices at the bottom of your pot to make a gravy.  They are usually thin, but when mixed with a little flour and cooking for an extra 10-15 minutes, you can make a killer gravy!

7.  Use your crock pot to slow cook soups!  We have taken many of our stove top soup recipes and put the ingredients in the crock pot on high for 6 hours instead, and the flavor difference is AMAZING!

Hearty Beef Stew

Hearty Beef Stew

For a quick, healthy meal in the middle of winter, try this hearty beef stew, or our vegan-friendly version.

Total Time: 1 hr. 15 min.
Prep Time: 15 min.
Cooking Time: 1 hr.
Yield: 6 servings
Ingredients:
1½ lb. raw lean beef stew meat, boneless
1½ medium onions, chopped
2 medium tomatoes, chopped
¼ cup reduced-sodium soy sauce
1 Tbsp. hot pepper sauce (like Tabasco)
½ to 1 cup low-sodium organic beef broth (or vegetable broth)
1 bay leaf
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
3 cups cooked quinoa, hot

Preparation:
1. Place beef, onions, tomatoes, soy sauce, hot sauce, 1/2 cup broth, and bay leaf in large saucepot.
2. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook, covered, for 40 minutes, adding additional broth as needed.
3. Add bell peppers, carrots, and potatoes; cook, covered, for an additional 15 to 20 minutes or until sauce has thickened and beef is fork tender.
4. Serve with quinoa.

Vegan Variation: Substitute beef with same amount of tempeh. Use only ½ cup vegetable broth instead of beef broth. Bring to a boil and cook for 10 minutes. Add vegetables and cook for an additional 10 to 15 minutes.

{By: Beachbody} 

MY MEAL PLAN FOR HAMMER AND CHISEL

Here are my meals for the week. Find recipes from the guide on the indicated page numbers and scroll to the bottom for a grocery list!



Meal 1 (Breakfast): Frittata Egg Cups (recipe on page 36) with an orange – 1 green, 1 red, 1 purple
Meal 2 (Snack): Quinoa Berry Parfait (recipe on page 44) – 1 purple, 1 red, 1 yellow
Meal 3 (Lunch M/W/F): Chili Spiced Chicken Salad (recipe on page 42) – 1 green, 1 red, 1 orange
Meal 3 (Lunch T/Th): Baked Stuffed Sweet Potato (recipe on page 40) and an apple – 1 red, 2 yellow, 1 tsp. 1 purple
Meal 4 (Snack M/W/F): 3 tsp. peanut butter and an apple – 1 purple, 3 tsp.
Meal 4 (Snack T/Th): carrots with hummus and olives – 1 green, 1 blue, 1 orange
Meal 5 (Dinner M/W/F): Grilled flank steak with ancho chili powder and oregano, zucchini sautéed with ground cumin and 1 tsp. olive oil, salad of black beans, quinoa, cilantro, tomatoes, cotija cheese, lime juice, and 1 tsp. olive oil – 1 red, 2 green, 2 yellow, 1 blue, 1 tsp.
Meal 5 (Dinner: T/Th): Baked chicken breast, brussels sprouts roasted with 1 tsp. olive oil, bell peppers and onions sautéed in 1 tsp. olive oil – 1 red, 2 green, 2 tsp.

Grocery List for The Master’s Hammer and Chisel Meal Prep

Produce
5 zucchini
3 red bell peppers
1 red onion
2 small sweet potatoes
1 bag brussels sprouts
1 bag baby carrots
1 box baby spinach
1 head Boston lettuce
1 box cherry tomatoes
1 leek
1 bunch cilantro
5 small oranges
5 apples
1 container blueberries
1 container blackberries
2 containers raspberries
2 limes
Proteins
2 lbs. skinless, boneless chicken breast
¾ lb. flank steak
12 eggs
Dairy and Dairy Alternatives
32 oz. lowfat Greek yogurt
1 package cotija cheese
1 small container coconut milk or almond milk (optional)
Dry and Prepared Goods
1 ½ cup dry quinoa
2 cans black beans
small container hummus
nut butter
½ cup raw pepitas (pumpkin seeds)
30 olives
Pantry
Himalayan sea salt
black pepper
ancho chili powder
oregano
ground cumin
ground coriander
raw honey
olive oil

BERRY QUINOA PARFAIT

These look super delicious I just had to have them on my MEAL plan this week
BERRY QUINOA PARFAIT
They count for 1Purple, 1Yellow,1Red


 Makes 4 SERVINGS 
TOTAL TIME : 20 MIN 
PREP TIME 20MIN
ABOUT 2 1/2 CUPS EACH 


INGREDIENTS 
2 CUPS COOKED QUINOA
4 CUPS OF FRESH BERRIES 
3CUPS OF LOW FAT 1% PLAIN GREEK YOGURT
1Tbsp Raw Honey or Pure maple Syrup 



INSTRUCTIONS

1.  Evenly layer quinoa, berries, yogurt, honey in a tall glass. Repeat with remaining ingredients.

2.Serve immediately or cover and refrigerate for up to 3 days.


ENJOY!!!

Egg and Vegetable Frittata with Gomasio Recipe

Egg and Vegetable Frittata with Gomasio

Doesn't this look good?

I will tell you this .....it-does taste as good as it looks😋

Now who wants the recipe!?


Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: Makes 6 servings, 2 egg cups each

Ingredients:
Nonstick cooking spray
  1/4 cup unsweetened almond milk
12 large egg whites
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1 medium chopped  bell pepper
1/2 tsp. Garlic Powder
1tsp.Olive oil
2 Medium Zucchini, (Chopped)
6oz Fresh Baby Spinach ( Chopped)


Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine almond milk and egg whites in a medium bowl. Season with salt and pepper, if desired; whisk to blend. Set aside.
4. Evenly divide Zucchini, Baby Spinach, bell peppers, between prepared muffin cups.
5. Evenly pour egg white mixture over turkey bacon mixture.
6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of egg cups comes out clean, and eggs are set.

LOOK WHAT CAME IN THE MAIL

Look what came in the MAIL.

If your a Zumba fan you got to TRIED THIS PROGRAM!

Look on the bright side you can get fit doing something fun like DANCING!

Plus you can get this program just for 10$ more this month!

Message me for more details!

love to work with you in r up coming Challenge Group in MARCH!