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
- 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
- Heat oil in a large sauce pan over medium-high heat.
- Add beef; cook, stirring frequently, for 4 to 5 minutes, or until beef is brown.
- Add onion and bell peppers; cook, stirring frequently , for 4 to 5 minutes.
- Add garlic; cook, stirring frequently, for 1 minute
- Add tomatoes, broth, bay leaf, salt and pepper, bring to a boil.
- Reduce heat to medium-low, cook, covered, for 40 minutes.
- Add squash; cook, stirring occasionally, for 8 - 12 minutes, or until sauce has thickened and beef is fork-tender.
- Remove bay leaf; serve topped with parsley.
- 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
- 20 oz 93% lean ground turkey
- 1 tsp sea salt
- 1 tsp dry mustard
- 1 tsp paprika
- 1 large egg
- 3/4 cup quick oats
- 2 cloves garlic, minced
- 1 T fresh parsley chopped
- 2 T tomato sauce, no sugar added
- 1 Large Spaghetti Squash
- Preheat oven to 400
- Cover a large pan with parchment paper, set aside.
- In large bowl, combine all ingredients by hand and mix well.
- Roll into 30 1-inch balls. Place on baking sheet.
- Bake for 15-20 minutes, until cooked through.
- I serve this over spaghetti squash and seasoned stirfry veggies and top it with Feta cheese.
- 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!
