Jalapeño Cheddar Burger

Ahhhhh, I am on recipe overload over here. Lot's of new ones coming in with my new program and other random ones I am making up so I apologize for being behind BUT I promised you I would post this today, even if that means 9pm at night. 

What You Need (4 Servings): 
Source: Core De Force Meal Plan

1 lb. raw 96/4 lean ground beef (I find this at Trader Joe's)
2 small jalapeños, seeds & vein removed, chopped
1/2 c shredded cheddar
1 tbsp Worcestershire sauce
1/2 tsp seat salt
1/2 tsp ground black pepper
Optional -> 
4 slices medium tomato
4 butter or bibb lettuce leaves
4 slices red onion

1. Preheat grill on high.
2. Combine all ingredients (except opt. ones), in a large mixing bowl, mix well. Shape into 4 patties.
3. Grill for 4-6 minutes on each side or until preferred internal temp.
4. Optional: Place each patty on top of lettuce & top with 1 slice onion and 1 slice tomato.

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BBQ Chicken Pizza (CPK Style)

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One of the amazing things about each new program is that there are new recipes to try out! 

Of course, I always end up modifying recipes to: 
1) use products I love that can easily replace something I don't want to use, i.e. pita vs my favorite pizza crust
2) make it easier! The original recipe is from Core De Force, it uses whole wheat pita as the crust and they make their own BBQ sauce...ain't nobody got time for that! My Trader Joe's sauce is perfect for a BBQ Chicken Pizza! 

PS - I love when people are all like, "I am on this diet and I am SO HUNGRY all the time! I can't eat anything good! I have to eat some bar for breakfast that doesn't fill me up, then for lunch, I have a shake filled with artificial ingredients and it cost me like $300+"....and I am over here like, oh poor you, this pizza is eff'n amazing, I will eat some for you. ;) 

What You Need (1 Serving):

1 whole grain crust (or whole wheat pita)
2 Tbsp. bbq sauce (try to find one without a bunch of extra "junk" in it)
2 Tbsp. cheddar (recipe calls for mozzarella, but I prefer cheddar) 
1/3 chopped cooked chicken breast
2 Tbsp. chopped red onion (I only use 1 Tbsp...onions aren't my friend)
1 Tbsp. chopped fresh cilantro (or the amazing freeze dried stuff you can find near the veggies/salads in the grocery store, love those)

Preparation: 

1. Preheat oven to 350 (one of these days I will figure out how to do the whole fahrenheit thing on my blog).
2. Place crust on a baking sheet, top with bbq sauce, cheese, chicken & onion.
3. Bake for 10-12 minutes or until the cheese is melted.
4. Sprinkle w/ cilantro, slice & ENJOY! 

 

I could eat this right now...For my Fix family:  2 yellow, 1/2 red 1/2 blue 1/2 purple

I could eat this right now...

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Crock Pot Flank Steak Fajitas - Fix Approved!

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Would you believe I had never cooked flank steak in the crock pot before? I even texted my mom to ask her if that is something people do...then I remembered this little thing called GOOGLE and I ended up finding cooking times online and decided to go for it! It turned out soooo good, way better than the chewy mess it is when I grill it. :)

What You Need (Feeds 2):
1 lb Flank Steak
2 Bell Peppers (1 green and 1 red are my preference), sliced
1/2 Onion, sliced
2 Tomatoes on the Vine, cut into 6 wedges
1 TBSP + 2 tsp Southwest Seasoning (see below) 
 

Mmm...those tomatoes were my fav.

With 4 hours left, I started throwing in my veggies.


 

Preparation: 
1. Rub both sides of the Flank Steak with 1 TBSP Southwest Seasoning.
2. Place in crockpot and set on LOW for 8 hours. (No cooking liquid is needed, it will make its own juices)
3. Mix your veggies with the remaining seasoning, set aside in fridge for later. When there are about 4 hours left, throw in your veggies.  (If you will not be home, it is ok to put them in on step 2.)
4. Shred the steak and serve with your favorite fajita toppings!  
 

 

 

Again, this fed two of us, next time, I will get a larger piece of meat because it shrunk up A LOT in the crock pot. 

I had a side salad as well and topped it with my extra meat (that didn't fit on my tortillas), a little cheese, avocado and my favorite Bolthouse Yogurt Ranch. 

Southwest Seasoning

2 tbsp chili powder
4 tsp ground cumin
2 tsp coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
2 tsp sea salt

Mix all the seasonings together and put in a sealed container, it should make enough to have some left for other recipes! It is really great on anything, I use it in my burgers too! 

Healthy Taco "Hamburger Helper"

One of the things I remember from my childhood is Hamburger Helper. And a lot of it. My dad made it often (and if he still does, I don't want to know about it)....it was his go to dinner when he was in charge of cooking.  

It is like a comfort food to me but now I know the amount of sodium and other random ingredients that go into it, so it makes me a little uneasy to feed it to my kids! But that is ok, we can improvise and make our own "healthified" version! 



What You Need:
Annie's Organic Mac
1 small can of corn (no salt added preferably) or even 1 cup frozen corn thawed will work
1 can of Rotel (I use the Original & it has a kick, if you don't like spicy, get the Mild)
1 lb ground turkey (93/7)
1 tbsp Southwest Seasoning (recipe below) 

 

 

Preparation: 
1. Prepare mac as directed on the box.
2. While mac is cooking, get out a pan & cook ground turkey until no longer pink.
3. Add in Rotel (do not drain), 1 tbsp of southwest seasoning & corn, mix well, let simmer.
4. Once mac is done, add it to the mix!

Bam. Super simple. Super tasty. You can even "prep" this meal for the kids when you prep your own food incase you are making something for the week you know they won't touch...then you have dinner ready for them in the fridge, ready to reheat! 


Southwest Seasoning:

2 TBSP chili powder
4 tsp ground cumin
2 tsp coriander
1 tsp onion powder
1 tsp garlic powder
1 tsp dried oregno
1 tsp paprika
2 tsp sea salt

Mix seasonings together and put in a container, there should be some left after you season the chicken! I use this seasoning for taco meat, chicken, anything really! 

Slow Cooker Chipotle Pork Tenderloin & Potatoes

Alright friends, it is time for one of my favorite fall/winter recipes! 

I have NO idea where this recipe was found on the internet, if I did, I would give credit where credit is due but a friend found it & shared it with me last year...it quickly became one of our favorites! So kudos to whoever came up with this amazing concoction. 

It is so filling, even using the portion control container system...I actually think if I ate more than what I am allowed in my containers, I would be so full, it would be miserable! 

What you need: 
2 T chili powder
2 tsp cumin
1 tsp salt
1 tsp garlic powder
5-6 small unpeeled red potatoes, quartered
2 sweet potatoes, peeled and quartered
1 med onion cut into 3/4 inch wedges
1-2 lb pork tenderloin (I use roughly 2 lbs & it makes about 6 servings)
2 T olive oil
1 8oz can tomato sauce (NO SUGAR ADDED!) 
1 14.5oz can diced tomatoes, undrained (I use no salt added & organic)
Chipotle peppers in adobo sauce, use 2 peppers finely chopped (I bag the rest & freeze & use the next time)

Prep: 
1) In large bowl mix chili powder, cumin, salt & garlic powder. Add red potatoes, sweet potatoes & onions & toss until coated. Place veggies in slow cooker, leaving the rest of spice mixture in bowl.
2) Rub oil all over pork, roll in spices to cover & place on top of veggies. Pour tomato sauce & diced tomatoes over pork & veggies, sprinkle the chopped chipotle pepper on top.  
3) Cover & cook on low for 6 hours.

I serve it with a side of veggies, broccoli is good with it! Really anything you want! 

I hope you try this and love it as much as we do!