Clean Eating Fajitas w/Seasoning

SUPER SIMPLE Clean Eating Fajitas w/Seasoning, 4 Ways!I’m a huge fan of cooking one main meal, then reusing it multiple ways later in the week. We all have a million things to do, so why spend extra time in the kitchen if we don’t have to?! This fajita-seasoned chicken can be used SOOOO many different ways.

And you don’t need any expensive/processed packets of seasoning mix loaded with sugar, it’s super simple to make this marinade at home!!! #eatrealfood #feelrealgood

Recently I grilled a triple batch up on a sunny Sunday after church, and we used it to make 4 MEALS that week!
1. CHICKEN FAJITAS  – with Gluten Free brown rice tortillas and salsa
2. CHICKEN SALADS – leftover meat & veggies, served on salad, w/chips and salsa
3. CHICKEN BURRITO BOWLS – leftover meat & veggies, served over brown rice w/salsa
4. CHICKEN DINNER – leftover meat & veggies,with grilled pineapple & quinoa

All four meals were a hit with my toddler and hubby, AND they were super easy and healthy too!! #winwin  These are exactly the type of meal plans I love sharing in my online nutrition group, so I wanted to post it here for you guys as well 🙂

Does your family love Fajitas too??

CLEAN EATING FAJITAS W/SEASONING
Serves: Approx. 6
21 Day Fix Container Equivalent: 1/6 of recipe = 1 red, 1 green, 1 teaspoon  

INGREDIENTS:
¼ cup olive oil
2 Tbsp chili powder
2 Tbsp lime juice
2 Tbsp honey
2 Tbsp garlic powder
2 tsp cumin
½ tsp paprika
½ tsp black pepper
½ tsp sea salt
2 lbs boneless, skinless chicken breasts (or sub steak)
3 sweet onions, sliced
3 green peppers, sliced
2 tsp olive oil

DIRECTIONS:

  1. Whisk spices into 1/4 cup olive oil.
  2. Pour mixture over chicken and refrigerate several hours or overnight.
  3. Place sliced peppers and onions in foil, toss with 2 tsp oil and a dash of salt/pepper. 
  4. Grill chicken and veggies for approximately 15-20 minutes. Or bake chicken in oven-safe dish sprayed with a bit of olive oil for 20-25 minutes at 400 degrees. Veggies will only take about 15-20 mins to bake
  5. Cut chicken strips, serve with veggies, tortillas, lettuce and salsa.

Source: www.cortneygraham.com

Stuffed Pepper Soup

YUMMY Clean Eating Stuffed Pepper SoupI used to think I didn’t like Stuffed Pepper Soup….what was I thinking?!?! This seriously tastes like Spaghetti Sauce but it’s a full complete meal. It’s a great way to get a ton of extra veggies without realizing it, and you can use quinoa OR brown rice!

I’m weird, I will eat soup ANY time of year! Anyone else like that? PS this recipe makes a TON, so freeze extra for a busy day!

STUFFED PEPPER SOUP
Total Time: 1 hour 30 minutes Serves: 10, about 2 cups each
21 Day Fix Container Equivalent: 1 red, 1 green, 1/2 yellow

INGREDIENTS:
2 lbs lean ground beef or turkey
3 bell peppers, chopped
1-2 cloves of garlic, minced
1 medium onion, chopped
1 29 oz. can tomato sauce
1 29 oz. can diced tomatoes
2 cups beef broth OR 2 cubes beef bouillon with 2 cups water
2 Tbsp honey
1 tsp sea salt
1 tsp black pepper
3 Tbsp Italian seasoning
1 Tbsp Worcestershire sauce
2 cups cooked brown rice or quinoa

DIRECTIONS:

  1. In a Dutch oven, brown beef over medium high heat. Drain off any fat.
  2. Add peppers, onion and garlic to the browned meat and sauté for 3 minutes.
  3. Stir in the tomato sauce, diced tomatoes with juice, beef broth or bouillon/water, honey, salt, pepper and Worcestershire sauce.
  4. Reduce heat to low, cover and simmer for 30-45 minutes.
  5. Stir in rice and Italian seasoning,
  6. Gets better as it sits, freezes really well!

Adapted from http://www.allrecipes.com