Baked Asparagus "Fries"

Baked Asparagus "Fries"

These are absolutely 

amazing and definitely a must try recipe!! Enjoy!

Instructions: 

1. Preheat your oven to 425°F. Dredge the asparagus in the flour.

2.  Dip the dredged asparagus in the beaten egg. 

3.  Coat the asparagus with a mixture of the panko breadcrumbs, Parmesan, salt, and pepper. 

4.  Transfer to a wire rack set on a baking sheet.

5.  Bake until golden brown, about 7 to 13 minutes. Serve immediately.

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Healthy Ranch Dressing - Fix Approved

Healthy Ranch Dressing -- 21 Day Fix Approved!

I just LOVE ranch dressing, so I really had to figure out a way that I could eat it on the 21 Day Fix meal plan!  I love to dip almost anything and everything in ranch and it is by far the most superior salad dressing in existence! So, I had my work cut out for me to find a tasty and healthy alternative to Ranch dressing that was Fix Approved.  Well, look no further because here it is....

Simple and Easy.....

1/3 cup non fat plain Greek yogurt

1/3 cup lowfat buttermilk

1 tbsp ranch seasoning

Now, it really doesn't get much simpler than that, now does it??

I like to make my own ranch seasoning, but you can use any store bought brand.  In the spirit of eating clean, I do make my own. I do oftentimes quadruple the below recipe to make a larger batch and I store it in old spice bottles that have been emptied. Here is my recipe for the seasoning:

1 tsp garlic powder

1 tsp onion powder

1 tsp sea salt

1/2 tsp black pepper

1/2 tsp parsley

1/2 tsp dill

That's it! That is all there is to it!! Now.... Go forth and dip!!! Enjoy!!

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Garlic Parmesan Roasted Broccoli Bites

Garlic Parmesan Roasted Broccoli Bites

These roasted broccoli florets come together with just 5 min prep, tossed in Parmesan-garlic goodness. Plus, it’s the perfect and easiest side dish to any meal!

Every bite was so worth it...So garlicky... And just so crisp and crunchy! YUM!!

Prep Time:

5 minutes

Cook Time:

10 minutes

Total Time:

15 minute

Ingredients

• 24 ounces broccoli florets*
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 1/4 cup grated Parmesan
• Juice of 1 lemon

Instructions

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 10-12 minutes, or until tender.
• Serve immediately, sprinkled with Parmesan and lemon juice.

Notes: 

*24 ounces br

occoli florets is equal to about 5 cups.

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Homemade Salsa

Homemade Salsa

Ingredients: 

2 medium tomatoes (fresh and diced, used for texture)

1 can diced tomatoes

2 cloves garlic

1 tbsp fresh cilantro

3/4 tsp cumin

1/2 tsp salt

1/2 tsp pepper

2 tbsp lime juice

1/4 small onion (optional)

Instructions:

Combine and mix all ingredients in a medium bowl. Chill before serving.  If you like it less chunky, then just puree in a blender to desired thickness and texture.  You can also add jalapeno peppers or other hot peppers of your choice to give this salsa a kick if you like it HOT!!

Enjoy!

Container count:  1 purple = salsa

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Ranch Chicken and Rice Bake

Ranch Chicken and Rice Bake

Ranch Chicken and Rice Bake - This was my first time making this recipe, but the family decided that this was definitely a KEEPER!!  Everyone just loved the flavor of the rice and served themselves a second helping of just the rice. Additionally, this recipe is 21 Day Fix Friendly and the best part was that I put the dish together when I got home from work and then I got my workout completed while it baked in the oven! BAM!  Killed two birds with one stone!  I know all you busy working moms can appreciate that!!

 Container count per serving: 1 red, 1 yellow, 1 orange

 TOTAL TIME: Prep: 10 min. Bake: 35 min

 Ingredients:

 2 cups uncooked instant rice

 1-1/2 cups 2% milk

 1 cup water

 1 envelope ranch salad dressing mix*

 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

 1/4 cup butter, melted

 Paprika

 Directions:

 Place rice in a greased shallow 2-qt. baking dish. In a small bowl, combine the milk, water and salad dressing mix; set aside 1/4 cup. Pour remaining mixture over rice. Top with chicken strips. Drizzle with butter and reserved milk mixture.

 Cover and bake at 350° for 35-40 minutes or until rice is tender and chicken is no longer pink. Sprinkle with paprika.

*To be a truly "clean" recipe, you can use your own ranch seasoning mix rather than a ranch packet.  Ranch seasoning is very easy to make and I usually make a jar full in one batch so that I always have some on hand.  

Ranch Seasoning (21 Day Fix Approved):

1 tsp garlic powder

1 tsp onion powder

1 tsp sea salt

1/2 tsp pepper

1/2 tsp parsley

1/2 tsp dill

Note: I usually quadruple this recipe to make a larger batch.  I like to store my seasoning mixes in old spice jars that I have emptied.

Enjoy this kid-tested, family approved recipe that is healthy and delicious!!  I served it with green beans and Hawaiian sweet rolls. 

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Butternut Squash Fries

Butternut Squash Fries - 21 Day Fix Approved

Cut your squash in half and scoop out the seeds and discard them.  Peel and slice into lengths for fries.  This is the hardest part of the recipe... peeling and cutting the squash, lol!

Before Baking

Make sure to spray your pan really well with Pam Spray.  Spritz with extra virgin olive oil.  Season with sea salt and black pepper.  Bake at 400 degrees for 20-25 minutes until tender.

After Baking

Related Recipes:

Roasted Chicken and Butternut Squash Soup

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Super Green Egg Cups - 21 Day Fix Approved Recipe

21 Day Fix Approved Mini Vegetable Egg Cups

Mini Vegetable Egg Cups:

They’re easy to make and are a great grab-and-go breakfast. Extra egg cups can be stored in the fridge and reheated in the microwave. Two egg cups are equivalent to 1 red container and 1 green container.

Total Time:

35 min.

Prep Time:

15 min.

Cooking Time:

20 min.

Yield:

6 servings, 2 each

Ingredients:

Nonstick cooking spray

12 large eggs

Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

1 (10-oz.) bag baby spinach, chopped

1 medium red bell pepper, chopped

2 green onions, chopped

Preparation:

1. Heat oven to 375° F.

2. Lightly coat a regular twelve-cup muffin tin with spray. Set aside.

3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper, if desired.

4. Add spinach, bell pepper, and green onions; mix well.

5. Evenly pour egg mixture into muffin cups.

6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.

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Kale Chips Recipe - 21 Day Fix Approved

21 Day Fix Approved Kale Chips

Before Baking

Lay kale leaves out on a greased baking sheet.  Spritz with extra virgin olive oil.  I use the pampered chef oil spritzer and it works really well for this! It is important not to soak the leaves with oil.

Season as desired... Sea salt and black pepper, cajun seasoning, ranch seasoning... whatever you enjoy!

Bake at 400 degrees for about 20 mins until leaves are crispy and crunchy.

After Baking

Kale chips are best eaten on the same day that they are prepared.  However, if you need to save them... put them in a ziplock bag.  They are not as crisp the next day, however they can be used to make delicious salad greens!

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