Recipe Favorite: Crockpot Salsa Chicken

All you need are 2 ingredients to make this slow cooker shredded chicken -- good salsa and chicken!  Our current salsa favorite is the Simply Balanced Organic Roasted Restaurant Style Salsa from Target.  You can use this chicken for tacos or you can make your own burrito bowls.  Whatever you want!  I've listed a few ideas for things to serve it with below.

Prep: 1 min 
Cook: 4 hours-8 hours (depending on desired setting)

Ingredients:

• 4 boneless, skinless chicken breasts
• 16 oz. jar favorite salsa

Directions:

Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.

Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days (or freeze!).

Additional Suggested Items for Serving (options are limitless!):

• Flour or Corn Tortilla
• Hard Taco Shells
• Cheese
• Lettuce
• Additional Salsa
• Lime Wedges
• Guacamole
• Mexican Rice
• Quinoa
• Bell peppers (roasted)
• Sour Cream (or substitute greek yogurt) 
• Hot sauce
• Corn
• Pico de Gallo

Recipe Favorite: Crockpot Fajitas

Ingredients:
3-4 chicken breasts (Frozen)
4 cloves of pressed garlic
2 tsp of chili powder
2 tsp cumin
1 Tbsp. cilantro
4 bell peppers, any color (sliced)
1 large onion (sliced)
1 14 oz can of diced tomatoes (Low sodium if you can find them!)

Instructions:
Put all ingredients in the crock pot (chicken down first) and cook on low for 8-10 hours or high for 4-6 hours.  You can slice the chicken or leave them whole and shred the chicken with 2 forks.

If your time will allow it, add the bell peppers to the slow cooker in the last hour so they aren't too soggy. When the cooking time is over, shred chicken with a fork.

To Serve:
Place 1 Red container of the chicken mixed with tomatoes and garlic onto a whole wheat flour tortilla. Top with 1 Green container of sliced peppers and onion. Optionally serve with 1 Tbsp. of Non-fat Greek yogurt, a blue container of shredded cheese or a blue container worth of avocado, i.e. 1/4 avocado (or mix them).

1 fajita is 1 red, 1 Green, 1 Yellow and an optional blue.

Recipe and 21 Day Fix exchanges courtesy of my fellow Beachbody Coach, Carra Theodore!

Recipe Favorite: Shakeology No Bake Balls

Looking for a quick snack on the run that satisfies that "dessert like" craving?  Look no further!  These are amazing and tasty!  Just store them in the fridge for snacks throughout the week, but I don't guarantee that they will stick around that long!

Ingredients:
– 1 Scoop of Shakeology
– 1 Cup of all natural peanut butter (or almond butter)
– 1 Cup of old fashioned oats (uncooked)
– 2 Tsp honey (raw honey preferred)

Directions
Mix all ingredients in a large mixing bowl until mixed well.  Roll in to balls (about ping pong ball size) and then flatten (optional).  Place in refrigerator for 30 minutes and serve.

Recipe Favorite: Turkey & Quinoa Taco Bake

Mexican food is a huge hit in our house and especially when it is something that I can use for meal prepping for the week.  This amazing recipe has been passed around the coaching community (it was not created by me) and is beloved by 21 Day Fix participants (and even nonparticipants because my husband LOVES this dish).  You will use a 9"x13" dish and the serving size is a quarter of the pan!  We aren't big veggie eaters so I sometimes add extra green containers adding more jalapeno or bell peppers.

Turkey & Quinoa Taco Bake
Makes 4 servings
21 Day Fix Plan = 1 yellow, 1 green, 1 blue, 1 red

Yellow Container
1 cup uncooked Quinoa 

Red Container
20oz package 93% Lean Ground Turkey 

Green Container
Tomato Sauce (low Sodium) 2 cups
Chopped Red or yellow or green peppers*
Chopped onion & Jalapeno* 

Blue Container
Shredded Cheddar (4 Blue containers worth) 

Free Ingredients
Juice of 1 lime
Garlic 3 cloves minced
Chili Powder 2 Tbsp
Cumin 2 Tsp
Onion Powder 1 Tsp
Chopped Cilantro 1/3 cup
Hot Sauce to taste (optional, but we like to add it)

Directions:

1. Preheat Oven to 350 degrees Fahrenheit. Spray a 9X13 baking dish with cooking spray (I use coconut oil spray) & set aside.
2. Rinse your Quinoa and follow the cooking instructions on the package.  If you buy in bulk, here are some basic instructions: add it to 2 cups water in a saucepan & bring to a boil over medium heat. Boil for 5 minutes. Turn heat to low & simmer for about 15 minutes, or until water is absorbed. Remove from heat & fluff with a fork. Cover quinoa & set aside.
3. Spray frying pan with non-stick cooking spray or add some EVOO (if needed or skip if the pan is nonstick). Add onion, garlic & jalapeno & sauté over medium-high heat for 1 minute. Add the ground turkey, breaking it up as it browns. Cook for about 5 minutes & add the peppers. Cook for 3-4 minutes more, or until meat is no longer pink.
4. Add the juice of 1 lime, cumin, chili powder & cilantro. Stir to combine. Adjust seasonings to taste.
5. Remove from heat & add the quinoa to the meat & veggie mixture. Pour in the tomato sauce & hot sauce (if using or you can add it as a condiment later) & stir. Add 1 blue container of shredded Cheddar Cheese.
6. Pour mixture into prepared baking dish. Top with remaining 3 (blue) containers of Cheddar. Cover with foil & bake for 20 minutes. Remove foil & bake for an additional 10 minutes or until cheese is melted & edges are bubbling. Remove from oven & let cool for 10 minutes.

*These veggies should total 2 Green containers when mixed together.