21 DAY FIX INSTANT POT CHICKEN MARSALA (STOVE-TOP OPTION)

21 Day Fix Insta Pot Chicken Marsala (Stove-top Options)

Ingredients

·       1-2 pounds of chicken thighs (or breasts if you prefer)

·       4 tsp butter or ghee

·       olive oil spray

·       2 cups sliced mushrooms

·       3 T diced shallots

·       3 cloves of garlic minced

·       salt

·       pepper

·       garlic powder

·       3/4 cup of Marsala wine

·       1/2 cup chicken stock

·       1 T of tapioca starch, corn starch or rice flour (can sub whatever flour/thickener you have on hand)

Instructions

1.   Season both sides of chicken with salt, pepper, and garlic powder.

2.   Turn Instant Pot to saute and wait for it to heat. Then spray inside of pot with olive oil spray. Melt 1 tsp of butter and brown chicken in batches. If you are short on time, you can skip this step.

3.   Remove chicken and melt another tsp of butter in pot. Saute mushrooms, shallots, and garlic for a few minutes before adding chicken back in, along with Marsala wine, stock, and another sprinkle of salt and pepper.

4.   Lock IP cover and switch to manual. Set for ten minutes.

5.   After cook time is finished, switch to quick release and allow all the steam to escape. Remove chicken and mushrooms, but leave juice in the pot, and turn on saute function again.

6.   Take 1/2 cup of the juice out and mix with 1 T of tapioca or corn starch and 2 tsp of butter. Whisk together well, then pour back into the pot with the rest of the liquid. Stir and heat until a thick gravy forms, about 5 minutes, gradually adding in more starch as needed. Adjust seasoning as desired.

7.   Mix chicken, mushrooms, and gravy together and serve with noodles, rice, potatoes and/or a side of green beans for a deliciously filling meal! Don’t forget the wine 

8.   For Stove-top: Spray pan with olive oil spray and 1 tsp butter. Cook chicken on medium until cooked through, flipping once, then remove from pan. Melt another tsp of butter in pan. Saute mushrooms, shallots, and garlic for a few minutes. Add in Marsala wine, stock, and another sprinkle of salt and pepper. Cook until it begins to reduce. Then take 1/2 cup of the juice out and mix with 1 T of tapioca or corn starch and 2 tsp of butter. Whisk together well, then pour back into the pan with the rest of the liquid. Stir and cook over medium heat until a thick gravy forms, about 5 minutes, gradually adding in more starch as needed. Adjust seasoning as desired. Add chicken in at the end and warm through. Serve with noodles, rice, potatoes and/or a side of green beans for a deliciously filling meal!

21 Day Fix Unstuffed Cabbage Roll Soup

21 Day Fix Unstuffed Cabbage Roll Soup

Ingredients

·       1 lb grass fed lean sirloin (it’s also yummy with lean chicken sausage)

·       1 large onion, chopped

·       1/2 large or 1 small head of cabbage, chopped

·       3 cups low sodium organic chicken broth or stock

·       1/2 tsp pepper

·       1/2 tsp Himalayan salt

·       1 tsp oregano

·       1 (14.5 oz) can diced tomatoes (I used fire roasted)

·       1 can tomato sauce

·       2 cloves garlic, minced

·       fresh basil

·       shredded Monterrey Jack Cheese (optional topping)

Instructions

1.   Stovetop: In a large soup pan, brown beef on medium high heat. Stir in chopped onions and cook until onions are translucent and beef is cooked through. Add garlic and cook an additional minute. Drain and discard fat. Add cabbage, tomatoes, tomato sauce, broth, and dried spices and bring to a boil. Reduce heat and cover for 30 minutes. Simmer until cabbage is tender. Garnish with fresh basil and top with cheese, if desired! (DO IT, DO IT!)

2.   Instant Pot: Set pot to saute, then brown beef on medium high heat. Stir in chopped onions and cook until onions are translucent and beef is cooked through. Add garlic and cook an additional minute. Drain and discard fat. Add cabbage, tomatoes, tomato sauce, broth, and dried spices. Cover and lock IP. Set to manual for ten minutes. After cook time is up, do a 10 minute natural release (if you have the time), then QR. Garnish with fresh basil and top with cheese, if desired! (Again – DO IT, DO IT!)

LIIFT 4 Results....Round 1

I finished up round 1 of LIIFT4 last week. So here are my #transformation photos... well I know ...not much of a transformation, but I did turn them in for my free T-shirt.

You see I did finish this 8 week program...32 workouts... and even though my results aren’t super flattering I did manage to lose about 4 inches total. My weight ended up being exactly the same! 😝🤣 which is a combination of my crazy hormones during menopause and my crazy, busy schedule which included a few extra treats.

I almost didn't post my results because my body just hasn't been responding to good nutrition or exercise. In fact, I've had more blood work, more tests, a sleep study and new HRT meds. I have a follow up appointment soon to understand what this all means. Until then I will keep moving forward because I refuse to GIVE UP!!!

I lifted heavy, I didn't miss a workout and I gave it my all! AND I know if my body was responding better I'd had better results too. I keep working on my mindset as well not to get discouraged. Sharing with all of you helps that!

I finished the program and I plan to begin again on Oct. 1. Until then I’ll do a hybrid program. I hope to really push myself in round 2. I also hope to get rid of more inches around my middle 😝 so these after photos have now become my new GOODBYE photos!

Don’t forget life happens and may derail you- but lean in because you have people cheering you on!

#imaworkinprogress #goawaymenopause

Spaghetti Squash Lasagna

                                                     SPAGHETTI SQUASH LASAGNA

This sinfully delicious Spaghetti Squash Lasagna is made with all-natural marinara, part-skim ricotta cheese, grated Parmesan cheese, and healthy spaghetti squash.

Prep Time 15 mins

Cook Time 1 hr 17 mins

Total Time 1 hr 32 mins

Servings 4 Servings

Ingredients
1 small spaghetti squash (approx. 3½ to 4 lbs.)
Nonstick cooking spray
4 cups all-natural marinara sauce
3 cups part-skim ricotta cheese
1 cup grated Parmesan cheese
2 cups lean meat of choice
1 cup mushrooms
1 cup chopped onions
¼ cup finely chopped fresh basil (optional)
Instructions
Preheat oven to 375° F.

Line large baking sheet with parchment paper. Set aside.

Cut spaghetti squash in half lengthwise. Remove seeds and membrane.

Place spaghetti squash, cut side down, on baking sheet. Bake for 40 to 45 minutes, or until tender. I like to drain it so its not so watery after baking.

Reduce oven temperature to 350º F.

Scrape spaghetti squash flesh into stringy noodles.

Lightly coat 4-quart baking dish with spray.

Evenly layer half spaghetti squash, half marinara sauce, and half ricotta cheese in baking dish. Repeat with second layer.

Evenly top with Parmesan cheese.

Bake for 30 to 32 minutes, or until golden brown and bubbly.

Garnish with basil (if desired).

Beef & Broccoli with Red Pepper

We’ve all found ourselves left with a hodgepodge of extra veggies at the end of the week. Making a weeknight stir-fry is an excellent way to make good use of those orphans.

This healthy Beef and Broccoli with Red Bell Pepper stir-fry gets its vibrant color and a boost of vitamin C from red bell peppers and rich flavor from a ginger soy glaze.

This versatile beef and broccoli recipe tastes phenomenal with bell peppers, garlic, and fresh ginger. Bok choy, asparagus tips, and crisp water chestnuts would all work well in this dish.

BEEF AND BROCCOLI WITH RED PEPPER
This healthy Beef and Broccoli Beef Stir-Fry features crisp bell pepper, juicy top sirloin, and soy ginger glaze.

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings 4 servings, 1 cup each

Calories 237 kcal

Ingredients
¼ cup reduced-sodium soy sauce
6 Tbsp. water, divided use
2 Tbsp. corn starch, divided use
1 Tbsp. raw honey
1 lb. raw top sirloin beef, trimmed of fat and sliced into ½-inch thick pieces
1 tsp. coconut oil
4 cups broccoli florets
2 medium bell peppers, cut into 1-inch cubes
2 cloves garlic, chopped
1 thin slice fresh ginger, peeled, finely chopped
Instructions
Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.

Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.

Heat oil in large skillet over medium-high heat.

Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.

Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.

Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.

Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.

Phase 2 Results

CHECK out my RESULTS so far....Phase 1, Phase 2....DONE!

Thanks for all of you that have been watching my 80 Day Obsession Journey. Yesterday I officially ended Phase 2 of this program. Today I started Phase 3...so hard to believe that I only have 30 days left! 

While I've tried to share my journey, the good, the bad and ugly.... I've definitely faced a few obstacles...which include a crazy, busy schedule and menopause. BUT I REFUSE to give in. 

It's true my nutrition hasn't been 100% even thought I started out that way. I have decided to dial in my nutrition and finish these last 30 days strong! 

I'm super proud of how much stronger I've gotten, I never thought I'd look forward to a 50-60 minute workout but I do!!!

AND GUESS WHAT???? The scale didn't move at all for me during Phase 2, but guess what??? I did lose 2 more inches.

Thank goodness for progress photos or I'd be ready to throw in the towel. Since the beginning of Phase 1, I've lost 4.8 lbs and 11.75 inches. It's true what they say, photos don't LIE! 

Let me know if you have questions about this program. I'd love to share my 80 Day Obsession journey with you!