Turkey Oatmeal Meatballs 21 day fix/Cize/Body Beast approved

  

Makes 6 servings, 5 meatballs each. One serving= 1 Red and 1/2 Yellow 

• Nonstick cooking spray
• 1.5 lbs raw 93% lean ground turkey breast
• 1 tsp. sea salt or Himalayan salt (Mineralize)
• 1 tsp. dry mustard (we use Dijon or any mustard)
• 1 tsp. smoked paprika
• 1 large egg, lightly beaten
• 3/4 cup quick-cooking rolled oats
• 2 cloves garlic, finely chopped
• 12 fresh parsley sprigs, finely chopped
• 2 Tbsp. tomato sauce, no sugar added

***We add worshteshire sauce in it for extra flavor and skip the tomato sauce***

1. Preheat oven to 400 degrees F
2. Lightly coat large baking sheet with spray; set aside
3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in large bowl; mix well by hand
4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet.
5. Bake for 15-20 minutes, or until no longer pink in the middle.

 We bag 5 up in little baggies and my husband and kids take them in their lunches on the go. 

(The extras can be easily frozen. Lay them on a cookie sheet and put into the freezer for about 30 minutes and then pull them out and put into a container or ziplock bag. This way, they won’t stick together and you can pull out whatever you need.)

Beef & Butternut Squash Stew - 21 day fix extreme

It’s not only delicious but also super simple to make! We double up and cook it in the crockpot and have it for 2 nights dinner! 

Makes 6 servings, approximately 1 1/4 cups each
Container counts: 1 Green & 1 Red per serving

1 tsp Olive Oil
1 1/2 lbs lean beef cut into cubes
1 medium onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, crushed
2 medium tomatoes, chopped
1 cup low-sodium beef broth
1 bay leaf
1 tsp sea salt or Himalayan salt
1 tsp ground black pepper
2 cups cubed butternut squash
1/4 cup chopped fresh parsley

1- Heat oil in a large saucepan over medium-high heat
2- Add beef; cook, stirring frequently, for 4 to 5 minutes, or until beef is brown.
3- Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
4- Add garlic; cook, stirring frequently, for 1 minute.
5- Add tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil. Reduce heat to medium- low; cool, covered, for 40 minutes.
6- Add squash; cook, stirring occasionally, for 8 to 12 minutes, or until sauce has thickened and beef is fork-tender.
7- Remove bay leaf; serve topped with parsley.

Breakfast Veggie Egg Cups

Breakfast Veggie Cups

This is a super simple Veggie Egg cup from the 21 day Fix Extreme book! We make them on Sunday and grab and go all week! Using the silicon muffin cups makes them pop out super easy. Allow you r kids to add their favorite toppings like cheese, turkey bacon and slip some veggies in!

2 egg cups equal 1 RED 1 GREEN

SUPPLIES:


 non-stick cooking spray
 12 large eggs
 sea salt or Himalayan salt (Mineralize)
 Ground Black pepper ( for taste; optional)
 1 (10-oz) Bag of baby spinach, finely chopped
 1 Medium red bell pepper, finely chopped
 2 green onions, finely sliced. ( I used regular Onion)


INSTRUCTIONS: 
 1.   Heat oven to 375' F (190' C).
 2.   Lightly coat a twelve-cup muffin tin with spray.
 3.   Place eggs into large bowl; whisk to blend. Season with salt and pepper if desired.
 4.   Add spinach, Bell pepper, And onions; mix well.
 5.   Evenly pour egg mixture into muffins cups.
 6.   Bake for 15 to 20 minutes, or until a toothpick inserted in to the center of the cups comes out clean.


Watch Autumn make hers here: