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Showing posts sorted by relevance for query seasoning. Sort by date Show all posts

Oven Baked Chicken Fajitas


This is one of those recipes I always have time for because the prep is so minimal due to the large size of the chopped veggies and meat!  The larger pieces also ensure that the veggies stay crisp instead of turning to mush!  And my husband likes that he can pick out the onions easily once it's served up on his plate!

The flavoring comes from my Clean Mexican Seasoning recipe and is out of this world!  Of course you can tailor this to your taste specifications, substituting different meats and veggies.  Bottom line, it's gonna be fast and easy to make, have a great Mexican flavor and be super healthy for you!  The hardest part will be keeping it to one serving! 

Oven Baked Chicken Fajitas
makes 4 servings

21 Day Fix container fulfillment for a 1 cup serving:
1 RED (protein)
1 GREEN (veggies)
1 YELLOW (carbs)
1 tsp (oil)
1 BLUE (healthy fat)

Ingredients:
  • 8 chicken tenderloins, fresh or defrosted
  • 3 bell peppers, (1 green & choice of 2 red/orange/yellow)
  • 1 small white onion
  • 2 tomatoes
  • mild olive oil
  • corn tortillas
  • shredded cheddar cheese
  • guacamole or Greek yogurt

  • Clean Mexican Seasoning
  • 1 Tablespoon chili powder
  • 1/2 Tablespoon paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp Himalayan salt
  • 1/2 tsp fresh ground black pepper
  • 1 Tablespoon cornmeal

Instructions:

Preheat oven to 350 degrees.
Using large kitchen scissors, cut up the chicken into about 1-1/2" cubes and add to 9x13 Pyrex baking dish.  
Slice up your bell peppers into 1-1/2" ribbons, or cut them again into 1-1/2" cubes.  Add them to the 9x13 dish.
Quarter the onion and separate layers, sprinkling over the chicken and peppers.





















In a small bowl, stir together the seasonings with a fork or small whisk.




















Drizzle contents of Pyrex dish with mild olive oil.  Sprinkle evenly with Mexican seasoning.  Toss to coat.  
Add tomatoes and gently toss again to coat evenly.  



Place Pyrex in oven and bake uncovered for 20-30 min on 350 degrees.  

Serve on corn tortillas and sprinkle with cheese and guacamole! 


ENJOY!
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Enchilada Spaghetti Squash



Enchilada Spaghetti Squash
Makes 6 servings

21 Day Fix container fulfillment
1 GREEN
1 RED
1 BLUE

Enchilada Sauce Ingredients:
  • 3 cloves garlic
  • 2 tablespoons olive oil
  • 1/2 an onion, chopped 
  • 3 whole, large tomatoes, quartered
  • 1 tightly packed cup of spinach
  •  1 Tablespoon chili powder
  • 1/4 teaspoon cayenne
  • 1 teaspoon cumin
  • 1 Tablespoon oregano 
  • 1 teaspoon rosemary 
  • 2 Tablespoons lemon juice
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon freshly ground black pepper

    • Starting with the garlic cloves, combine all ingredients in a food processor and blend until smooth. [Will make extra!]











Ingredients For Casserole
  • 1 spaghetti squash
  • 1 lb ground turkey
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoons Mrs Dash Fiesta Lime Salt Free seasoning
  • 2 cups of Enchilada Sauce (above)
  • ½ cup nonfat Greek yogurt
  • shredded mozzarella cheese, spread on top of casserole
Instructions

Cut the spaghetti squash in half and scoop out the seeds.  Spray a microwavable plate with Pam with Olive Oil, place the spaghetti squash halves on it, face up, and put it in the microwave for 8-9 min on High.  Let it cool down enough to handle it, then shred the insides with a fork into a large mixing bowl.  It will look like spaghetti noodles!  






While the spaghetti squash is cooking/cooling, brown the ground turkey in a large pan over medium heat.  Add the onion powder, garlic powder, and Mrs Dash seasoning and stir well.  

Combine spaghetti squash, ground turkey, Enchilada Sauce, and Greek yogurt together in the large mixing bowl.  Stir well to evenly coat the spaghetti squash.  I like to use a large serving fork for this.  

Transfer to a 9x13 Pyrex baking dish sprayed with Pam with Olive Oil.  
Sprinkle with mozzarella cheese.
Bake on 375 for 30-35 min.



Top with Greek yogurt and fresh salsa!  





Enjoy!


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Mexican Seasoning





You know those little 1 oz packets of Mexican seasoning?  The ones loaded with tons of sodium and possibly a few other unwanted ingredients?  Well, this recipe will rival anything you can pour out of a packet, but this time you'll know exactly what you're getting - a ton of flavor without all the salt!  Whew!  
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Spaghetti Squash Bake



When you want the comfort of a good Italian meal but you don't need the extra carbs, the miracle of spaghetti squash comes to the rescue!  By now you've probably come to realize that I'm obsessed with spaghetti squash, and for good reason!  It is so mild in flavor and versatile that it takes on the flavors of whatever you're adding to it.  It's a veggie, for goodness sake, and you can't go wrong adding more veggies to your life!  This recipe is so simple it will boost your confidence in how easy it is to eat healthy!   

Spaghetti Squash Bake

21 Day Fix container fulfillment:
1 GREEN 
1 RED
1/4 BLUE


Ingredients:
  • 1 spaghetti squash
  • 1 lb 90% lean ground sirloin
  • ¼ cup onion, diced
  • 3 cloves garlic - 1 in meat, 2 in dish
  • 1 jar spaghetti sauce
  • ¾ cup ricotta cheese 
  • 1 egg, beaten 
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • ½ teaspoon pink Himalayan salt
  • ½ teaspoon fresh ground black pepper


Instructions:

Preheat oven to 375 degrees.

Cut spaghetti squash in 1/2 and scoop out the seeds.  
Spray a microwave safe plate with olive oil and place the halves on it, facing up.
Microwave on high for 9 minutes.
Allow to cool.  
Shred with a fork into a large mixing bowl.


While spaghetti squash is steaming/cooling, heat a large nonstick pan over medium-high heat.  Spray with olive oil and saute the onions and 1 clove of the garlic until fragrant and semi-translucent.  Add the ground beef and cook until brown.  Drain any excess fat.  

Combine the ground beef with the spaghetti squash in the large bowl.  I use a large serving fork to mix everything together more easliy.  
Lastly, add the spaghetti sauce, ricotta, beaten egg, 2 remaining cloves of garlic and  the seasonings.  Look for clean spaghetti sauces without added sugar or chemicals like "firming agents" or preservatives!!



Transfer the entire mixture to a 9x13 baking dish, sprayed with olive oil to prevent sticking.   
Top with shredded mozzarella cheese.  
Bake at 375 degrees for 30-45 min.

Enjoy!
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Chipotle Mayo...without the mayo!








Chipotle is definitely the trending flavor these days, and man it packs quite a punch!  But typically these sauces are full of yucky mayo and who wants all the fat and calories?!  How bout if you could still get that amazing smokey flavor, but it counted as a protein instead?!  Almost too good to be true, my friends!  The secret is in the Greek yogurt.  I was terrified of Greek yogurt for ages.  I think I let carton after carton expire in my fridge for about six months before the light in my head clicked on and I realized I'd been thinking about Greek yogurt all wrong!  It wasn't like candy-flavored yogurt that satisfied my sweet tooth...no, it was SOUR CREAM!  Ding!  Now I was ready to try it!  And boy was it a game changer!  I use it as a sour cream substitute now and get an extra dose of protein!  Win!


CHIPOTLE MAYO

Ingredients
  • 1 cup Greek yogurt
  • 2 canned chipotle chili peppers in adobo
  • 1 tablespoon adobo sauce
  • 2 tablespoon freshly squeezed lime juice
  • 2 cloves garlic
  • 1/4 teaspoon onion powder 
  • 1/4 teaspoon garlic powder 
  • 1/4 teaspoon Mrs Dash Fiesta Lime Seasoning Blend


Instructions

Add the garlic cloves to a food processor or blender, and pulse until evenly chopped. Blend in chipotle peppers next, then all other ingredients and blend until smooth. 

It is the most mild in heat immediately after, and will intensify the longer it sits so beware!
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Spaghetti Squash Cavatini



If you don't know how awesome spaghetti squash is, you don't know what you're missing!  I discovered it myself only recently and let me tell you, it is a game changer!  I love noodly Italian dishes, but I don't love the carbs that come with them.  With this dish you get that amazing comfort food quality , but you're fueling up on veggies galore!  What could be better?!  And seriously, I don't like summer squash.  I'm not a fan and never have been.  But spaghetti squash is different!  It's so mild it just takes on the flavor of whatever you're cooking it with.  And talk about easy!  It's easier than boiling noodles. What does that tell you?!  

This dish is simple to make and has all that yummy garlicky, cheesy, Italian flavor!  It's sure to become a fast favorite of your entire family!  


Spaghetti Squash Cavatini
21 Day Fix container fulfillment:
serving size - 1 cup
1 RED
1 GREEN
1/2 PURPLE
1/2 BLUE

Ingredients
  • 1 spaghetti squash 
  • 1 pound ground turkey sausage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 small onion, chopped
  • 1 green bell pepper, chopped
  • 3 oz turkey pepperoni, diced
  • 32 oz all natural spaghetti sauce
  • 2 cloves of garlic
  • 1 teaspoon Italian seasoning 
  • 1/2 teaspoon basil
  • fresh ground black pepper and sea salt to taste
  • Mozzarella cheese

Instructions

Cut spaghetti squash in 1/2 and scoop out the seeds.  
Spray a microwave safe plate with nonstick spray and place the halves on it, facing up.  This will prevent the juices from cementing to the plate.  Trust me, you don't want to scrub that off...it only took one time to make me remember!
Microwave on high for 9 minutes.
Allow to cool.  
Shred with a fork into a large mixing bowl.

While spaghetti squash is steaming/cooling, heat a large nonstick pan over medium-high heat.  Spray with Pam with Olive Oil and saute the onions until translucent.  Add the turkey and cook until brown.  Drain any excess fat.  Add onion powder and garlic powder. 




Combine the ground turkey with the spaghetti squash, add the chopped bell pepper, and pepperoni.  I use a large serving fork to mix everything together.  




Lastly, add the spaghetti sauce, garlic and seasonings.  
Transfer to a 9x13 Pyrex dish, sprayed with Pam with Olive Oil.  
Top with shredded mozzarella cheese.  
Bake at 350 degrees for 30-45 min.
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