I put together five of my favorite Fall recipes to share with you that are on the healthier side and family approved! ♥
Hearty Beef Stew from Beachbody
Total Time: 1 hr. 15 min.
Prep Time: 15 min.
Cooking Time: 1 hr.
Yield: 6 servings
1½ lb. raw lean beef stew meat, boneless
1½ medium onions, chopped
2 medium tomatoes, chopped
¼ cup reduced-sodium soy sauce
1 Tbsp. hot pepper sauce (like Tabasco)
½ to 1 cup low-sodium organic beef broth (or vegetable broth)
1 bay leaf
½ medium green bell pepper, chopped
½ medium red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
3 cups cooked quinoa, hot
1. Place beef, onions, tomatoes, soy sauce, hot sauce, 1/2 cup broth, and bay leaf in
2. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook, covered,
for 40 minutes, adding additional broth as needed.
3. Add bell peppers, carrots, and potatoes; cook, covered, for an additional 15 to 20
minutes or until sauce has thickened and beef is fork tender.
4. Serve with quinoa.
Vegan Variation: Substitute beef with same amount of tempeh. Use only ½ cup
vegetable broth instead of beef broth. Bring to a boil and cook for 10 minutes. Add
vegetables and cook for an additional 10 to 15 minutes.
Crock Pot Variation: Toss all ingredients in (except for quinoa) and cook on low for 6
21 Day Fix Container Equivalents (per serving) 1 ½ Green 1 ½ yellow 1 Red
21 day fix approved.
Kid approved too. We LOVE this!
Makes 6 servings, 1 cup each
- 1 tsp. olive oil
- 1 1/2 lbs. 93% lean ground turkey
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, finely chopped
- 1 1/2 ground cumin
- 1 Tbsp. chili powder
- 1/2 tsp. sea salt or Himalayan salt
- 1/4 tsp. cayenne pepper (to taste; optional)
- 2 (15-oz) cans black or pinto beans
- 1 (15-oz) can all-natural diced tomatoes, no sugar added
- 12 fresh cilantro springs, 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. I like to let mine simmer for an additional 20-30 minutes to let the flavors blend together even more. I’ve let it simmer for an hour while at my kids practices and came home to a house smelling wonderfully and we all enjoyed it with tortilla chips or crackers in addition.
5. Serve warm, sprinkled with cilantro.
Stuffed Bell Peppers
Cook Time 45 minutes
It’s the same rice-filled concept you love, only these are more adorable. Thanks to Delish.com
- 4 orange bell peppers
- extra-virgin olive oil
- kosher salt
- Freshly ground black pepper
- 1 Onion, finely chopped
- 2 garlic cloves, minced
- 2 tsp. chili powder
- 1 lb. ground beef
- 1 c. cooked white rice
- 1 c. chicken stock, divided
- 1 (15 oz) can fire-roasted tomatoes
- 1 c. shredded Monterey Jack, divided
- Preheat oven to 350 degrees F.
- Cut off (and reserve) the top of each pepper. Remove and discard the cores and seeds. Using a sharp paring knife, carve a Jack O’Lantern face into each pepper. Honestly, this can be a little tough and I wouldn’t recommend letting little hands doing this. Straight edges are easier to do. Drizzle the inside of each pepper with olive oil and season generously with salt and pepper. Place the peppers upright in a large baking dish along with the pepper tops.
- Heat a tablespoon of olive oil in a large nonstick skillet. Sauté onions until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beef and sauté until browned and cooked through, breaking up the meat with a wooden spoon. Turn off the heat and drain the fat.
- Return skillet to stovetop over medium heat. Season with salt and pepper to taste and stir in the chili powder. Add the fire-roasted tomatoes, 1/2 cup chicken stock, cooked rice and 3/4 cup of cheese. Stir until the mixture is evenly combined.
- Divide rice and beef mixture between the hollowed out peppers. Top with cheese.
- Pour remaining 1/2 cup chicken stock into pan. Cover with foil and bake for about 30 minutes. Remove the foil and cook for another 10-15 minutes, until the peppers are tender and the cheese is melted.
SLOW COOKER ZITI
- 1.25 lb Ground Turkey
- 3 cups Baby Spinach
- 1 large Fennel Bulb
- 1 15 oz can Fire-Roasted Crushed Tomatoes
- 1 15 oz can Tomato sauce
- 2 cloves garlic (minced)
- 1 Tbsp Dried Italian Seasoning
- 1 cup Water
- 8 oz Dried Cut Ziti or Penne Pasta
- 1/4 cup Fresh Basil (chopped)
- 8 oz Fresh Mozzarella
In a large skillet, brown ground turkey meat over medium-high heat. Drain fat. Combine turkey, fennel, tomatoes, spinach, tomato sauce, water, garlic, and seasoning in a 5-6 quart slow cook. Cover and cook on low-heat for 6-7 hours or high-heat 3 hours.
If using low-heat, turn to high and stir in dry pasta and basil. Cover and cook an additional 30 minutes. Stir pasta, sprinkle mozzarella, cover and cook for another 10 minutes.
Let stand, uncovered, for 5-10 minutes before serving. Sprinkle basil on top and ENJOY!
21 Day Fix Container Equivalents (per serving):
1 Red – Ground Turkey
2 Green – Fennel, Tomatoes, Spinach
0.5 Purple – Tomato Sauce
1 Yellow – Ziti
1 Blue – Mozzarella
Made by FitSimple.com
Crock Pot Chicken Tortilla Soup
Prep Time: 10 mins
Cook Time: 6 hours
- 6 c. low sodium chicken broth
- ⅓ c. Masa corn flour (you can substitute all-purpose flour)
- 1.5 lb. uncooked chicken breasts
- 1 lg. sweet onion
- 1 c. black beans, drained
- 1 lime, juiced
- 2 Tbsp. paprika
- 1 Tbsp. chili powder
- 1 Tbsp. cumin
- 2 tsp. cayenne pepper
- ½ tsp. salt
- 2 cloves garlic minced
- Plain Greek yogurt or sour cream
- Pico de gallo
- Tortilla strips
- In a small bowl, whisk one cup of broth with flour until smooth. Add the mixture, additional broth, chicken, onion, black beans, lime and spices to your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Using two forks, shred the chicken into small pieces. Serve warm, add garnish and enjoy!!! This is probably my favorite Fall Recipe besides my Thanksgiving day spread. Recipe Author: Danielle