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.