Chicken Enchilada Casserole

Oh my wow. This is definitely one of my favorite new recipes so far!! Yum. I'm craving it right now as I write this. Making this in casserole form was so much easier than traditional enchiladas. I'm all about easy. Also, I'm a little lazy Haha. So here you go! Super easy AND DELICIOUS chicken enchilada casserole!

Ingredients

1 cup low sodium chicken broth 

(y'all every time i try to type broth, it ends up as brother and I always have to correct myself)

1 tsp unflavored gelatin

(I know you're thinking WHAT??? right now. Don't worry. It doesn't turn out weird. Just trust me)

1 tbsp olive oil

1 cup chopped onion

1/2 medium jalapeno, seeds and ribs removed, chopped

4 cloves garlic, finely chopped

1/2 tsp sea salt

2 tbsp FIXATE Taco Seasoning

1 cup tomato puree

2 tbsp cornstarch + 2 tbsp water (to make slurry)

1 1/2 cups cooked shredded chicken breast

4 (6-inch) corn tortillas

1/2 cup shredded cheddar-jack cheese

Preparation
1. Sprinkle broth with gelatin. Set aside.
2. Heat oil in medium nonstick skillet over medium-high heat
3. Add onion and jalapeño. Cook, stirring frequently until onion is translucent.
4. Add garlic. Cook, stirring frequently, for one minute.
5. Add salt, taco seasoning, tomato puree, and broth. Bring to a boil, stirring frequently. Reduce heat to medium-low. Gently boil, stirring frequently for five minutes.
6. Add cornstarch flurry. Cook, stirring frequently, for one minute or until thickened.
7. Combine 2/3 cup sauce with chicken in a medium bowl.
8. Preheat oven to 425 degrees
9. Place 2/3 cup sauce in the bottom of casserole pan
10. Heat medium skillet over medium high heat
11. Cook tortillas for 10 seconds on each side
12. Place a layer of tortillas on the bottom of the casserole dish
13. Put chicken and sauce mixture over tortillas
14. Make another row of tortillas over chicken and sauce mixture.
15. Sprinkle cheese on top of tortillas
16. Bake for 10-12 minutes or until cheese is melted and bubbling.

If you are following Beachbody's Portion Fix Containers, here is your container count for two enchiladas: 

1/2 Green, 1/2 Purple, 1 Red, 1 Yellow, 1 Blue, 1.5 tsp

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Chicken Parmesan with Spaghetti Squash

I'm going to make a confession. This was the first time that I tried spaghetti squash. Gasp!! I know! And it was amazing!!! My ten year old son, who is super picky, even ate a full helping! I told him it was just a different kind of spaghetti so he would at least try it. He ended up figuring out what it really was - "the guts of the squash" - but he enjoyed it. He ate his spaghetti squash with a little bit of butter and parmesan and I ate mine with spaghetti sauce. Both good!! Easy way to cut some carbs by replacing regular pasta.

There are a few steps to this recipe so this could work two ways. One, you need a little more time to make this dinner. Two, do the first two steps ahead of time (or another day) and then toss together on dinner night!

Dinner Serves 4

Step 1. Oven Fried Chicken

Ingredients

2 tbsp pine nuts

1 tbsp corn meal

1/2 tsp each of onion powder, garlic powder, ground black pepper, ground cayenne pepper, dried oregano leaves, dried thyme leaves, baking powder

1/4 tsp sea salt

1/2 cup flour

2 tbsp grated parmesan cheese

1/2 cup buttermilk (can also use regular milk)

1 large egg white

16 oz boneless skinless chicken breast

Preparation

Preheat oven to 425 degrees. Place pine nuts and corn meal in food processor and pulse until finely ground. Combine pine nut mixture with onion powder, garlic powder, black pepper, cayenne pepper, oregano, thyme, baking powder, flour, and cheese in a shallow dish. Set aside. Combine buttermilk and egg whites in separate shallow dish. Whisk to blend. Heat oil in medium skillet over medium heat. While heating, soak chicken in buttermilk mixture then dredge in pine nut mixture. I like to literally pack on the pine nut mixture so I get a nice solid coat. Add chicken to skillet and cook 3-4 minutes on each side. Transfer chicken to baking sheet and finish cooking in oven until no longer pink in the center. 

Step 2. Homemade Tomato Sauce

Ingredients

2 tbsp olive oil

1 medium onion, chopped

4 cloves garlic

3 oz tomato paste

1/4 cup red wine (more if you're going to drink some too ;) )

2 - 28 oz cans of whole peeled tomatoes, pureed

2 tbsp sugar

1 tsp sea salt

1/4 tsp ground black pepper

3 oz parmesan cheese

3 tbsp fresh basil

Preparation

Heat oil in medium saucepan over medium high heat. Add onions and cook until translucent. Add garlic and tomato paste, stir for only a couple minutes so it does not burn. Add wine and stir consistently for 2-3 minutes. Add tomatoes, sugar, salt and pepper. Bring to a boil, stirring frequently. Reduce heat to low and boil gently for 2-3 minutes. Add parmesan cheese and let cook for one hour. After an hour, add basil.

Step 3. Chicken Parmesan!!!

Ingredients 

Oven Fried Chicken

Homemade Tomato Sauce

1 tbsp shredded mozzarella cheese

1 tbsp shredded parmesan cheese

1 cup cooked spaghetti squash

Preparation

Preheat oven to 350 degrees. Place oven fried chicken in medium baking dish. Top with homemade tomato sauce and cheeses. Cover with foil and bake for 7-10 minutes or until cheese is bubbly and chicken is heated through. Serve with spaghetti squash

If you are following portion fix containers, here is your container count per serving:

2 green, 1 red, 1/2 blue, 1 orange, 1 1/2 tsp

For more recipes or health and fitness tips, visit Fitness, Food and Fun at 

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Buffalo Chicken

Oh my wow, you guys. This chicken is so simple and SO YUMMY. So when you've got one of those nights where you don't want anything "fancy" but plain old chicken just doesn't sound appetizing, THIS IS YOUR RECIPE!

Ingredients

Serving Size for four

4tbsp hot sauce of your choice

2tbsp white vinegar

1tsp garlic powder

1tsp ground paprika

1 dash of ground cayenne pepper (to taste)

16oz chicken breast

Preparation

Preheat oven to 375 degrees. Combine 1tbsp hot sauce, vinegar, garlic powder, paprika and cayenne pepper in large ziploc bag. Seal and shake to mix. Add chicken, seal and shake to coat. Marinate in bag in fridge for about 30 minutes. Place chicken on baking sheet and discard any remaining marinade. Bake for 20-30 minutes, until chicken is no longer pink in the middle. When chicken is baked, cover with remaining hot sauce.

THAT'S IT!!! Add whatever sides you want and ENJOY! 

If you are using portion control containers, your container count for one portion of chicken only is:

1 red, 1tsp

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Chicken Fried Rice (Meal Preppable)

Who doesn't love Chinese food?? This recipe is so easy you'll never have to order out for Fried Rice again!! This is also SUUUUPER easy to meal prep! Cook rice and chicken ahead of time, chop the veggies, then just sauté veggies real quick and assemble on meal night. So doable, right???

Also, like most of my recipes, veggies are easily interchangeable to meet yours and your family's likes.

Ingredients

Serving Size is 4

16oz diced (as small as you can) and cooked chicken

1 carrot

1 onion

1 clove garlic

2 zucchinis

2 small heads of broccoli or 1 large

Rice of your choice (white or brown)

Drizzle of low sodium soy sauce

Preparation

Prepare rice. Dice and cook chicken, lightly seasoning with sea salt and pepper. Dice veggies to same size as chicken. Lightly oil skillet, add onion and sauté until almost translucent. Add garlic and stir for 1-2 minutes, without letting garlic burn. Add carrots and sauté 2-3 minutes. Add zucchini and broccoli and sauté 3-4 minutes. Set aside. Put prepared rice into skillet and "fry" for about 5 minutes. Turn off heat. Add back in veggies and chicken, drizzle with soy sauce, and mix. 

If you are using portion control containers, here is your container count for one serving:

1 yellow, 1 red, 2 green

(You could up the protein by adding two scrambled eggs, making it 2 red)

For more recipes or health and fitness tips, go to Fitness, Food and Fun at 

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Chicken Stir Fry (Meal Preppable)

So when I've made Stir Fry in the past, it's always covered in soy sauce. Maybe that isn't even real stir fry. Maybe this is how it's supposed to be made. I honestly don't know. So I was skeptical when this recipe wasn't loaded with soy sauce. Looking at the picture, it doesn't look like there is sauce at all. But guys, this is DELICIOUS! The little bit of sauce is just enough to give it amazing flavor but not overdoing it (which I'm sure is unhealthy).
Also, I LOADED this with veggies, because I'm trying to make sure I'm getting more veggies each day, but you can cut back the veggies, swap out the veggies, just use one kind. Whatever you want! Same with the rice. I used white rice this time, but you could easily use brown rice as well. You could even cut the carbs all together and not have rice! You could swap the proteins out for shrimp or steak. The possibilities are endless with this dish! I love versatile recipes!!

Ingredients

(Serving Size of 4)
16 oz cubed, cooked chicken
1 red onion
2 bell peppers
1 bunch of broccolini
1 bunch of baby boy choy
Rice as prepared on box/bag
1 clove garlic (or more if you like garlic like I do!)
1 tbsp low-sodium soy sauce
2 tsp rice vinegar
1 tbsp olive oil
4 tbsp low sodium chicken broth.

Preparation
Cube and cook chicken, if not done already (side note: this would be a great prepare ahead meal. cook the chicken ahead of time, chop all your veggies, cook your rice, then you just have to quickly cook veggies and assemble on meal night!!). Set aside. Prepare rice. Add olive oil to skillet on medium high heat. Add onion and cook until beginning to turn translucent. Add garlic and cook for 1-2 minutes. Add bell peppers and sauté 3-4 minutes. Add broccolini and sauce 3-4 minutes. Add baby boy choy and sauté 2-3 minutes. Add soy sauce, vinegar and chicken broth. Cook, stirring frequently, for 1-2 minutes. Turn off heat. Add chicken and mix all together. Put rice in a bowl and top with chicken and veggie mixture. Yummm.

For those of you using portion control containers, here is your count for one serving:
1 red, 2 green, 1 yellow, 1tsp

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Turkey Lettuce Wrap (Prep Ahead Meal)

This is a GREAT recipe to prep ahead of time! You could totally make the filling ahead of time (on the weekend maybe??) and then warm it up and just throw this all together on the night you want it for dinner! I made the lettuce wraps with a side of brown rice. You really could even make the rice ahead of time too. This recipe has potential to be a two minute prep meal at dinnertime.

Ingredients

12oz ground turkey (for 4oz per person)

1tsp olive oil

1/2 red onion

2 bell peppers

1 clove garlic

1/4 cup reduced-sodium soy sauce

1/4 cup vinegar

2 tbsp cilantro

1 large head of lettuce

Preparation

Brown turkey meat while you chop up onion and bell peppers. Add veggies to ground turkey and cook until turkey is no longer pink and onions are translucent. Add garlic, soy sauce, and vinegar and cook until liquid is mostly evaporated. Add cilantro and mix. This mixture can be put in a tupperware and saved for dinner another night!

If prepped ahead of time, take mixture out of refrigerator and microwave (or warm on stove top). Scoop mixture onto large leaves of lettuce. I wrap the leaves up like a little burrito so all the yummy filling stays in and ENJOY!

For the rice, this can be whatever rice you enjoy!! I found these little individual brown rice bags that you just have to boil for 12 minutes and DONE. Fits nicely into our quick and easy dinner theme.

If you are following Beachbody's portion fix containers, here is your count:

2 red (or you could just use one scoop, whatever you need for the day), 1 green

For more recipes, or Health and Fitness tips, go to Fitness, Food and Fun at

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Hawaiian Salmon

You guys! This dinner shocked me. I thought it sounded good, obviously, since I made it, but I didn't know it would be one of my FAVORITE salmon recipes ever. I am still carb cycling (see Shrimp Scampi Zoodles) so no carbs for me this week! 

Ingredients

1 pineapple

1/2 Red onion

One bunch of cilantro

3 8oz salmon fillets

Preparation

Preheat oven to 400 degrees. Dice pineapple into tiny "salsa" sized pieces. As you can see in the picture, I had a few extra skewers of pineapple I left on the side. Dice onion and cilantro to similar size. Mix together, let it sit and the flavors mingle. I line my cooking sheet with foil so, if I'm lucky, I can just throw away the foil when we're done and don't have to clean the pan! Spray with non-stick cooking spray. Lay salmon fillets on one side of the cooking sheet and top with pineapple salsa. Lay pineapple skewers next to salmon. Chop any veggies you want (we had bell peppers) and lay flat on the other half of the cooking sheet. One pan into the oven cooks it all!! Like I said, I did not have any carbs but I did cook a Rice-A-Roni for my family. They enjoyed it, but a white rice or cilantro rice would be delicious as well if you are looking for a carby side!

If you are following Beachbody's portion control containers, here is your count for the dinner pictured:

2 red (1 red is 4oz), 1 purple, 1 green

For more recipes, or Health and Fitness tips, go to Fitness, Food and Fun at

fb.me/beachbodyfitnessfoodandfunbymegan