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Turkey Chili 

(I have two different chili recipes on this page and they are both delicious!)

Makes 8 servings (approximately 1 1/2 cups each serving)

Prep Time: 20 minutes

Cook Time: 30 minutes

Container Equivalents: 1/2 Green, 1 Yellow, 1 Red, 1/2 tsp.

Ingredients:

2 tsp extra virgin organic coconut oil (melted)

1 medium onion (chopped)

1 medium green bell pepper (chopped)

1 medium red bell pepper (chopped)

2 cloves garlic (finely chopped)

1 pound 93% lean ground turkey breast (cooked)

2 cans kidney or pinto beans (rinsed and drained)

1 can organic diced tomatoes (no salt added)

1 cup red wine

1 Tbs ground chili powder

1/2 tsp sea or Himalayan salt

2 tsp crushed red pepper (optional)

1/4 cup fresh cilantro (chopped)

8 tsp goat cheese (crumbled)

Instructions:

Heat oil in large saucepan over medium-high heat.

Add onion and peppers; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.

Add garlic; cook, stirring frequently, for 1 minute.

Add turkey, beans, tomatoes (with liquid), wine, chili powder, salt, and red pepper. Bring to a boil. Reduce heat; gently boil, stirring occasionally, for 20 minutes, or until slightly thickened.

Top with cilantro and cheese.

Recipe from the Fixate cookbook.

 

 

Turkey Meatloaf

Makes 8 servings, 1⁄8 meatloaf each

Container Equivalents ½ Purple, 1 Red, ½ Yellow

Ingredients:

2 lbs. raw 93% lean ground turkey

1 cup all-natural mild salsa

1 cup cooked quinoa, cooled

2 large eggs, lightly beaten

3 cloves garlic, finely chopped

1 tsp. sea salt or Himalayan salt

Ground black pepper (to taste; optional)

Fresh chopped parsley (for garnish; optional)

  1. Preheat oven to 375° F (190° C).
  2. Combine turkey, salsa, quinoa, eggs, garlic, salt, and pepper in a large bowl; mix well by hand or with a rubber spatula.
  3. Shape mixture into shape of a loaf and place on ungreased 13 x 9-inch baking pan.
  4. Bake for 60 to 70 minutes, or until center is no longer pink and meat is cooked through.
  5. Let stand 10 minutes before serving.
  6. Serve garnished with parsley.

Recipe originally posted on the Team Beachbody Blog.

Chicken Breast with Feta and Artichokes

Yield: 8 Servings

Container Equivalents: 1 Green, 1 Red, ½ Blue
Ingredients:
• 1 cup nonfat plain yogurt
• 4 cloves garlic, finely chopped
• 3 Tbsp. chopped fresh oregano, divided use
• 2 Tbsp. chopped fresh parsley, divided use
• 1½ tsp. fresh lemon juice
• 1 tsp. ground black pepper
• 8 (4-oz. each) raw chicken breasts, boneless, skinless
• 1 cup crumbled feta cheese (about 5 oz.)
• 1 medium tomato, chopped
• ½ cup canned artichoke hearts, packed in water, drained
• ½ cup sun-dried tomatoes, chopped, reconstituted in hot water for 10 minutes, drained
• Nonstick cooking spray

  1. Combine yogurt, garlic, 2 Tbsp. oregano, 1 Tbsp. parsley, lemon juice, and pepper in a medium bowl; whisk to blend.
  2. Place chicken in a glass dish. Top with yogurt mixture. Marinate in the refrigerator, covered, turning once, for at least 1 hour and up to overnight.
  3. Preheat grill or broiler on high.
  4. Combine cheese, tomato, artichoke hearts, sun-dried tomatoes, remaining 1 Tbsp. oregano, and 1 remaining Tbsp. parsley in a large bowl; mix well. Set aside.
  5. Grill or broil chicken for 4 to 5 minutes on each side, or until no longer pink in the middle. Set aside.
  6. Heat oven 350° F.
  7. Place chicken on a baking pan lightly coated with spray. Top each piece with 1 rounded Tbsp. of cheese mixture. Bake for 5 to 8 minutes, or until the cheese is lightly browned.

Recipe originally posted on the Team Beachbody Blog.

Turkey Chili

Makes 6 servings, 1 cup each

Container Equivalents ½ Green, 1 Red, ½ Yellow

Ingredients:

1 tsp. olive oil
1 ½ lbs. raw 93% lean ground turkey
1 medium onion, chopped
1 medium green bell pepper, chopped
3 cloves garlic, finely chopped
1 ½ tsp. ground cumin
1 Tbsp. chili powder
½ tsp. sea salt or Himalayan salt
¼ tsp. cayenne pepper (to taste; optional)
2 (15-oz) cans black beans (or pinto beans), drained, rinsed
1 (15-oz) can all-natural diced tomatoes, no sugar added
12 fresh cilantro sprigs, finely chopped (for garnish; optional)

  1. Heat oil in large saucepan over medium-high heat.
  2. Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally, for 5 to 8 minutes, or until turkey is no longer pink.
  3. Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute.
  4. Add beans and tomatoes (with liquid). Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 to 20 minutes, or until thickened.
  5. Serve warm, sprinkled with cilantro
pizza

BBQ Chicken Pita Pizza

Makes 1 Serving

Container Equivalents 2 Yellow, ½ Red, ½ Blue, ½ Purple

Ingredients:

1 (6 1/2 –inch) whole wheat pita

2 Tbsp. Maple BBQ sauce

2 Tbsp. shredded mozzarella cheese

1/3 cup chopped cooked chicken breast

2 Tbsp. chopped red onion

1 Tbsp. chopped fresh cilantro

  1. Preheat oven to 350° F
  2. Place pita on baking sheet. Top with maple BBQ sauce, cheese, chicken and onion
  3. Bake for 10 to 12 minutes, or until cheese is melted.
  4. Sprinkle with cilantro; serve immediately.

Maple BBQ Sauce

Makes 12 Servings, about 2 Tbsp. each

Container Equivalent ½ Purple

Ingredients:

½ cup tomato paste, no sugar added

½ cup water

¼ cup Worcestershire sauce

2 Tbsp. pure maple syrup

2 Tbsp. apple cider vinegar

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. sea salt (or Himalayan salt)

1 tsp. ground black pepper

  1. Combine all ingredients in a medium mixing bowl; mix well
  2. Use immediately or store in the refrigerator

Jalapeno and Cheese Burgers

Makes 4 Servings

burger

Container Equivalents 1 Green, 1 Red, ½ Blue

Ingredients:

1 lb. raw 95% lean ground sirloin (I prefer grass fed organic)

2 small jalapenos, seeds and veins removed, chopped

½ cup shredded cheddar cheese

1 Tbsp. Worcestershire sauce

½ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

4 slices medium tomato

4 butter (or Bibb) lettuce leaves

4 slices medium red onion

  1. Preheat grill or broiler on high.
  2. Combine sirloin, jalapenos, cheese, Worcestershire sauce, salt and pepper in a large mixing bowl; mix well. Shape mixture into four patties.
  3. Grill or broil patties for 4 to 6 minutes on each side, or until desired doneness.
  4. Place each patty on a lettuce leaf. Top with one slice tomato and one slice onion; serve immediately

Balsamic Chicken with Mushrooms

Makes 4-5 servings

Container Equivalent 1 Red, ½ Green

Ingredients:
4 boneless skinless chicken breasts
1/2 tsp sea salt
1/2 tsp pepper
1 package mushrooms, washed, patted dry, sliced
3 tsp garlic, minced
1/4 c balsamic vinegar
3/4 c low sodium chicken broth
1 bay leaf
1/4 tsp dried thyme
Cooking spray

  1. Spray non stick skillet with cooking spray and heat to medium high. 
  2. Season chicken with salt and pepper. 
  3. Add the chicken and sautee until brown on one side.
  4. Add garlic and flip over chicken breasts and add mushrooms. Continue cooking while stirring mushrooms. 
  5. Cook for about 3 minutes then add vinegar, broth, bay leaf, and thyme. 
  6. Cover and simmer over medium low heat for 10 minutes, stirring occasionally. 
  7. Remove chicken, set aside and keep warm. 
  8. Continue simmering sauce, uncovered for about 7 minutes. 
  9. Discard bay leaf and pour mixture over chicken and serve.

Shrimp Coconut Curry

Makes 1 serving

Container Equivalents ½ Green, 1 Red, 1 Orange, 1 tsp.

Ingredients:
¼ cup canned coconut milk
1 tsp. fresh lime juice
½ tsp. raw honey (or agave syrup) (optional)
½ tsp. curry powder
1 thin slice fresh ginger, peeled, finely chopped
¼ tsp. finely chopped garlic
6 oz. raw medium shrimp, peeled, deveined
¼ tsp. ground black pepper
1 tsp. extra-virgin organic coconut oil
½ medium red bell pepper, chopped
6 fresh cilantro sprigs (for garnish; optional)

  1. Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl; mix well. Set aside.
  2. Season shrimp with pepper.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.
  5. Add coconut milk mixture. Bring to a boil. Reduce heat to low; gently boil for 5 minutes, or until sauce is slightly thickened and shrimp is opaque and firm.
  6. Garnish with cilantro if desired.

Variation: Recipe can be made with 4 to 6 oz. skinless chicken breast. Make sure to cook chicken for a longer time (about 5 minutes or until it is not pink) before adding sauce. Multiple servings can be made and frozen in individual servings for future meals.

Recipe originally posted on the Team Beachbody Blog.

Hearty Vegetable Soup

Yield: 8 servings, about 1½ cups each

Container Equivalents 1 ½ Green, 1 Yellow

Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
2 medium carrots, sliced
2 cloves garlic, chopped
1 cup white corn kernels
1 (14.5 oz) can diced tomatoes, no salt added
3 cups low-sodium organic vegetable broth
1 tsp. dried ground thyme
2 bay leaves
1 cup broccoli florets (or cauliflower florets)
2 medium red or white potatoes, cut into ¾-inch cubes
1 medium yellow squash, cut into ¾-inch cubes
1 cup medium zucchini, cut into ¾-inch cubes

  1. Heat oil in large stockpot over medium-high heat.
  2. Add onion and carrots; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Add corn, tomatoes, broth, thyme, and bay leaves. Bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 10 minutes.
  5. Add broccoli and potatoes; cook, stirring occasionally, for 5 to 6 minutes.
  6. Add squash and zucchini; cook, stirring occasionally, for 5 to 6 minutes.

Recipe originally posted on the Team Beachbody Blog.

Skinny Beef Stroganoff

Serves: 6 servings, approx. 1½ cups each

Container Equivalents 1/2 Green, 1 Yellow, 1 Red, 1/2 tsp.

Ingredients:
3 tsp. olive oil, divided use
1½ lbs. extra lean beef sirloin, cut into thin strips
1 medium onion, chopped
8 oz. sliced mushrooms
3 Tbsp. whole wheat flour
4 cups low sodium organic beef broth
¾ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
3 oz. dry whole wheat egg noodles
½ cup reduced fat (2%) plain Greek yogurt
2 Tbsp. finely chopped parsley

  1. Heat 1 tsp. oil in large nonstick skillet over high heat.
  2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Remove from skillet. Set aside.
  3. Heat 1 tsp. oil in same skillet over medium-high heat.
  4. Add onion; cook, stirring frequently, for 3 to 4 minutes.
  5. Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until most liquid is absorbed.
  6. Add remaining 1 tsp. oil; cook, stirring occasionally, for 1 minute.
  7. Add flour; cook, stirring frequently, until onion mixture is evenly coated.
  8. Add broth slowly, stirring constantly. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring frequently, for 8 to 10 minutes.
  9. Add egg noodles. Mix well and cover with liquid; cover. Cook for 6 to 8 minutes, or until noodles are soft. Remove from heat.
  10. Add yogurt; mix well.
  11. Serve garnished with parsley.

Recipe originally posted on the Team Beachbody Blog.

Roast Chicken Quarters with Potatoes and Tomatoes

This succulent chicken recipe is packed with antioxidants and takes just 20 minutes to prep. Chicken quarters are the whole leg with thigh and drumstick (or the breast with backbone and wing). If you like dark meat, this is a very healthy and flavorful way to prepare it. Try the same recipe with smaller cuts of chicken and omit the first 15 minutes of cooking time.

Yield: 4 servings

Container Equivalents 1 Green, 2 Yellows, 1 Red
Ingredients:
Nonstick cooking spray
4 (6-oz.) raw chicken leg quarters
¼ tsp. sea salt
½ tsp. ground black pepper
2 Tbsp. fresh lime juice
¼ cup low-sodium organic chicken broth
1 medium lime, sliced
6 fresh rosemary sprigs, leaves removed and chopped, stems discarded (reserve 2 whole sprigs)
4 medium Yukon gold potatoes, cut in half lengthwise
15 cherry tomatoes, cut in half
5 kumquats, cut in half (or 1 lemon, sliced)
6 fresh parsley sprigs, chopped

  1. Preheat oven to 450° F.
  2. Place chicken in large oven-proof roasting pan lightly coated with spray.
  3. Season with salt and pepper.
  4. Drizzle with lime juice and broth; top with lime slices and chopped rosemary.
  5. Bake for 15 minutes.
  6. Add potatoes, tomatoes, kumquats (or lemons), parsley, and rosemary sprigs; bake for 30 to 40 minutes, or until chicken is no longer pink in the thickest part, juices run clear, and vegetables are tender.
  7. Remove skin before serving.

Recipe originally posted on the Team Beachbody Blog.

Grilled Maple Salmon

This is a recipe I use all the time in my clean eating groups. If you like salmon, this is a simple recipe that adds mouthwatering flavor. Pair this with grilled asparagus and it’s a great meal.

Ingredients:

4 salmon fillets or steaks (4 ounces each)

1 Tbsp. pure maple syrup

1 Tbsp. soy sauce (you can use low sodium also)

  1. Place salmon in a large, shallow glass container. In a small bowl, stir together syrup and soy sauce and brush on both sides of salmon (or on skinless side only, if salmon has skin). Let sit for 15 minutes.
  2. Place salmon directly on grate over medium-high heat for three to four minutes (skin-side down, if salmon has skin). Flip with tongs or a spatula and grill for two to three more minutes, or until salmon is no longer shiny or translucent in the middle. The flesh should be firm and just slightly flaky. Serve immediately.

(You can also bake this in the oven uncovered at 400 degrees F (200 degrees C) for 20 minutes, or until the salmon easily flakes with a fork.)

Recipe originally posted on the All Recipes site

Simple Lemon Herb Chicken

This is a simple, quick and delicious dish. All you need are a few spices (and your chicken)

Ingredients:

2 skinless, boneless chicken breast halves

1 Tbsp. olive oil

1 lemon

1 pinch dried oregano

salt and pepper to taste

2 sprigs fresh parsley, for garnish

  1. Cut lemon in half, and squeeze juice from ½ lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
  2. When oil is hot, put chicken in skillet. As you sauté chicken, add juice from other ½ lemon, pepper to taste and oregano. Sauté for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

Recipe originally posted on the All Recipes site

Skinny Chicken and Spinach Bake

Yield: 4 Servings, 1 cup each

Container Equivalents: 1 Green, 1 Red, ½ Purple, 1 Blue
Ingredients:
1 spaghetti squash, baked and shredded (see notes)
2 - 4oz boneless, skinless chicken breasts, cut into bite sized pieces
1 - 14oz can no-salt added diced tomatoes
2 cups low-sodium pasta sauce
3 cups fresh baby spinach
2 triangles Laughing Cow Light cheese
1/2 cup light Tex-Mex shredded cheese

  1. Heat oven to 375F.
  2. In a large skillet sprayed with olive oil, cook the chicken over medium heat until no longer pink. Add tomatoes and pasta sauce and bring to a boil. Reduce heat to a simmer and add spinach. Cook until spinach is wilted. Remove from heat and stir in Laughing Cow cheese until melted.
  3. Spray a casserole dish with olive oil. Add spaghetti squash to dish. Spoon chicken mixture over squash.
  4. Bake in preheated oven for 20 minutes. Remove from oven and top with shredded cheese. Bake for another 10 minutes, or until cheese is melted and bubbly.

Notes
To cook spaghetti squash, preheat oven to 400F. Cut squash in half lengthwise and scoop out seeds. Place on a baking sheet rind side up and bake for 30 - 40 minutes, or until squash is tender. Remove from oven and shred with a fork.