Great Recipes from this Week!

Nothing satisfies you on a chilly day like a hearty homemade soup. This veggie-packed recipe makes enough for several meals and freezes well.

Total Time: 43 min.
Prep Time: 15 min.
Cooking Time: 28 min.
Yield: 8 servings, about 1½ cups each

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
2 medium carrots, sliced
2 cloves garlic, chopped
1 cup white corn kernels
1 (14.5 oz) can diced tomatoes, no salt added
3 cups low-sodium organic vegetable broth
1 tsp. dried ground thyme
2 bay leaves
1 cup broccoli florets (or cauliflower florets)
2 medium red or white potatoes, cut into ¾-inch cubes
1 medium yellow squash, cut into ¾-inch cubes
1 cup medium zucchini, cut into ¾-inch cubes

Preparation:
1. Heat oil in large stockpot over medium-high heat.
2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Serving: 1 1/2 Green, 1 Yellow

21 Day Fix - Hearty Beef and Butternut Squash Stew

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Serves: 6 servings

Ingredients

• 1 tsp olive oil
• 1½ lbs raw lean beef stew meat, boneless, cut into cubes
• 1 medium onion, chopped
• ½ green bell pepper, chopped
• ½ red bell pepper, chopped
• 4 cloves garlic, minced
• 1 cup cherry tomatoes or 2 medium tomatoes, chopped
• 1 cup organic beef broth
• 1 bay leaf
• 1 tsp sea salt
• 1 tsp ground black pepper (optional)
• 2 cups cubed butternut squash
• ¼ cup chopped fresh flat leaf parsley

Instructions

1. Heat oil in a large sauce pan over medium-high heat.
2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until beef is brown.
3. Add onion and bell peppers; cook, stirring frequently , for 4 to 5 minutes.
4. Add garlic; cook, stirring frequently, for 1 minute
5. Add tomatoes, broth, bay leaf, salt and pepper, bring to a boil.
6. Reduce heat to medium-low, cook, covered, for 40 minutes.
7. Add squash; cook, stirring occasionally, for 8 - 12 minutes, or until sauce has thickened and beef is fork-tender.
8. Remove bay leaf; serve topped with parsley.
9. Twenty One (21) Day Fix Extreme a serving = 1 green 1 red

Quinoa Black Bean Salad

Serves 12 (1 cup each) Prep Time: 30min. Cooking Time: 12 min. 

Container equivalents: 1 green, 2 yellow, 1.5 teaspoons 

INGREDIENTS

• 1/3 cup Fresh lime juice
• 1 Tbsp. ground cumin
• 1 Tbsp. sea salt (or Himalayan salt)
• 1/3 cup olive oil
• 2 cans (15-oz. ea.) black beans drained, rinsed
• 4 1/2 tsp. red wine vinegar (ground pepper to taste; optional)
• 4 cups water
• 2 cups dry quinoa, rinsed
• 1 medium red bell pepper, finely chopped
• 1 medium orange bell pepper, finely chopped
• 1 medium yellow bell pepper, finely chopped
• 1 (10-oz.) bag frozen corn, thawed
• 1 bunch fresh cilantro, finely chopped

ingredients

1. 20 oz 93% lean ground turkey
2. 1 tsp sea salt
3. 1 tsp dry mustard
4. 1 tsp paprika
5. 1 large egg
6. 3/4 cup quick oats
7. 2 cloves garlic, minced
8. 1 T fresh parsley chopped
9. 2 T tomato sauce, no sugar added
10. 1 Large Spaghetti Squash

instructions

1. Preheat oven to 400
2. Cover a large pan with parchment paper, set aside.
3. In large bowl, combine all ingredients by hand and mix well.
4. Roll into 30 1-inch balls. Place on baking sheet.
5. Bake for 15-20 minutes, until cooked through.

serving suggestions

1. I serve this over spaghetti squash and seasoned stirfry veggies and top it with Feta cheese.

21 day fix containers

1. 1 red, 1/2 yellow for 5 meatballs

I enjoyed all of these recipes and so did my family! I hope you enjoy as well. I can't wait to try some new recipes this week!