Recipe Fav's


Citrus Grilled Steak

  • 1/2 cup fresh lemon or lime juice
  • 1/2 cup chopped fresh cilantro
  • 4 tsp olive oil
  • 4 cloves of garlic, chopped
  • 4 (6-7oz raw lean steak (filet mignon, sirloin, or flank)
  1. Combine the lemon juice, cilantro, oil, and garlic in a Zip Lock / resealable bag.
  2. Add steak and marinate - place in the refrigerator for at least 30 minutes. 
  3. Preheat grill or broil on high.
  4. Grill or broil steak for about 5-6 minutes on each side or until there is no longer pink in the middle. (Cooking temperatures may vary depending on the thickness and weight of the beef.


Tomato & Cucumber Salad

1 cup cherry tomatoes, cut in half
1 cup cucumbers, sliced or chopped
1/4 tsp. sea salt and pepper
1 tsp. extra virgin olive oil
2 Tbsp. lemon juice
* Combine and mix well
* 21 Day Fix servings: 1 green, 1 oil and nut butter

Healthy Chicken Tacos

1 tsp. olive oil
1 medium onion, chopped
1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
2 cloves garlic, finely chopped
½ tsp. ground cumin
Sea salt and ground black pepper (to taste; optional)
8 (6-inch) corn tortillas, warm
¼ cup coarsely chopped fresh cilantro
1. Heat oil in large skillet over medium-high heat.
2. Add onion and chicken; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent and chicken is no longer pink.
3. Add garlic and cumin; cook, stirring frequently, for 1 to 2 minutes, or until well blended.
4. Season with salt and pepper if desired.
5. Top tortillas evenly with chicken mixture; garnish with cilantro.
6. Serve immediately.


Healthier Ranch Dressing

1/3 cup nonfat plain Greek yogurt
1/3 cup low-fat buttermilk
1 Tbsp. Ranch Seasoning Blend
1. Combine yogurt, buttermilk, and Seasoning Blend in a small bowl; mix well.

Homemade Chunky Salsa 

1 medium tomato, chopped
1 green bell pepper (or red bell pepper or yellow bell pepper), chopped
¼ red onion, chopped
12 sprigs fresh cilantro, finely chopped
¼ tsp. dried oregano leaves (to taste; optional)
1. Combine tomato, bell pepper, onion, cilantro, and oregano (if desired) in a medium bowl; mix well.


Get ready for Fall & Football with some Chili!

(Only 261 Calories per serving)!


  • 1 1/2 cups chopped red onion (about 1 medium)
  • 1 cup chopped red bell pepper (about 1 small)
  • 8 ounces extra lean ground beef (96/4)
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 (19-ounce) can red kidney beans, drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained (organic if possible)
  • 1 tablespoon fresh lime juice


Combine first 4 ingredients over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute. Add oregano and next 4 ingredients  to pan; bring to a boil. Reduce heat, and simmer 15 minutes.  Stir in juice.

 Red, White, & Blueberry Parfait

1. Place 1/3 yogurt in a tall glass. Top with 1/3 strawberries and 1/3 blueberries. Repeat layers twice. Drizzle with honey.

Nutritional Information (per serving):
Calories: 165
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 91 mg
Carbohydrate: 20 g
Fiber: 2 g
Sugar: 17 g
Protein: 23 g



Strawberry-Banana Frozen Yogurt "Cupcakes"

Strawberry-Banana Frozen Yogurt "Cupcakes"
Healthy cupcakes? Yes, it's possible. These strawberry-banana cupcakes are made with fresh fruit and Greek yogurt, and just a touch of dark chocolate.

Total Time: 4 hrs. 20 min.
Prep Time: 10 min.
Cooking Time: None


  • 3-1/2 cups nonfat plain Greek yogurt
  • 2 Tbsp. raw honey
  • 6 medium strawberries, pureed
  • 1/2 medium ripe banana, pureed
  • 36 dark chocolate morsels (about 2 Tbsp.)


  1. Place 12 silicone baking cups on a baking sheet. Set aside.
  2. Combine yogurt and honey in a medium bowl; mix well.
  3. Place 3 Tbsp. yogurt mixture in each baking cup.
  4. Top evenly with strawberries, banana, and 2 additional Tbsp. yogurt mixture.
  5. Top each cupcake with 3 chocolate morsels.
  6. Freeze for 4 hours, or until firm.
  7. Remove from freezer 10 minutes before serving.
Tip: You can make this recipe using silicone baking cups, a silicone muffin pan, or a regular muffin pan. When using the regular muffin pan, to remove cupcakes, dip the bottom of the pan in hot water for 20 seconds.

Protein Packed Snack (60-70g):

1 1/2 Cups of vanilla non-fat Greek yogurt (approx. 30 grams protein)

1 scoop whey protein or shakeology (approx. 20-30 grams protein)

1/2 cup high protein granola (approx. 10 grams protein)
Strawberries and/or bananas, blueberries

Optional: dark chocolate chips, almonds

Here are two of my favorite "good for you" dinners that are awesome (plus quick and easy to make). You can change up the recipes a bit to fit what you like. For example I've cooked these several different ways: skillet, baked, grill, and they are good any way you go.

Margarita Chicken

This marinade gives chicken a tangy citrus flavor with extra kick. (The alcohol evaporates during cooking.)
Prep Time: 10 min.
 Time: 10 min.

1 Tbsp. tequila
½ cup 100% natural orange juice
2 Tbsp. fresh lime juice
½ medium onion, chopped
1 clove garlic, chopped
4 (4-oz.) raw chicken breasts, boneless, skinless
1 dash sea salt
1 dash cayenne pepper

 1. Combine tequila, orange juice, lime juice, onion, and garlic in a medium bowl; whisk to blend.
2. Place chicken in glass dish. Pour marinade over; toss gently to coat. Refrigerate, covered for 30 minutes to 2 hours. (I only marinade for 10 min. being short on time and it was still delish!)
3. Preheat grill or broiler on high
4. Remove chicken from marinade. Season with salt and cayenne. Discard marinade.
5. Grill or broil chicken for 5-10 minutes on each side, or until chicken is no longer pink in the middle. (It was middle of winter, I cut the chick up into small 1-2 inch chunks and sautéed in the skillet)

Nutritional Information: (per serving)
Calories: 146
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 67 mg
Sodium: 438 mg
Carbs: 5 g
Fiber: 0 g
Sugars: 3 g
Protein: 23 

Easy Chicken Fajitas

1 teaspoon chili powder

1/2 teaspoon sea salt

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

2 teaspoons extra virgin olive oil

1 lb boneless, skinless chicken breast (cut into strips)

1 bell pepper cut into strips

1 small onion chopped or sliced

1 tablespoon fresh lime juice

Whole wheat tortillas

1/2 avocado, sliced thin
1. Combine chili powder, salt, cumin, garlic powder and 1 teaspoon olive oil in bowl
2. Add chicken bell pepper and onion to miss and gently coat. Refrigerate for 15 min.
3. Heat remaining 1 teaspoon oil in skillet over medium-high heat. Empty contents of bowl into skillet and cook stirring frequently for 5-10 min, or until chicken is thoroughly cooked.
4. Remove from heat, add lime juice, stir
5. Heat tortillas in pan on stove top or microwave
6. Service with avocado, salsa, and lime wedges

Top off dinner with a sweet treat!
If you don't have Shakeology, you can substitute any chocolate shake mix (whey or protein powder for example). Make these up into balls and place in the fridge to set. You can put in the freezer for 30 min -1 hr for faster setting!

Quick and Healthy Crock Pot Chicken & Potatoes
·         2 lbs boneless chicken breasts
·         2 teaspoons (mixture of basil, dried thyme and fennel)
·         1 teaspoon garlic salt
·         Freshly ground pepper to taste
·         1 1/4 lbs small red potatoes
·         3/4 cup frozen, thawed pearl onions
·         1 cup small baby carrots
·         3/4 cup reduced-sodium chicken broth
·         8 oz small baby bella or white mushrooms (optional)
·         Chopped fresh thyme, optional
·         Place chicken in a large crock pot adding all remaining ingredients, except the fresh thyme. Cover and cook on high for 4 hours or on low for 8 hours.
·         Sprinkle with fresh thyme before serving if desired.

Super Easy 2-Ingredient Chicken – Quick and

 Easy for Busy Week Nights

    Add it to a salad, wrap in whole wheat tortilla, or eat it with some fresh veggies.

Two ingredient shredded chicken made in the slow cooker. Perfect quick & easy protein for busy weeks! Put it in salads, burrito bowls, and soups. The main ingredients are salsa, chicken and the categories it belongs to are coconut free, protein, low carb, casein-free, egg-free, whole30, no sugar added, paleo, dairy-free, keto, grain free, refined sugar free, 21dsd, organic, nut free, gluten freeentertaining, make ahead, comfort food, street food, budget-friendly, kid-friendly, quick and easy, weekend, portable, weeknight, leftoversdinner, one-pot meal, mea, lunch, main disslow cookesouthwestern, mexica, america, tex-me


  • 2 lbs organic, free-range chicken breasts or thighs
  • 1 cup salsa
  • Optional: 1-2 Tbsp of hot sauce

  1. Add 1/2 cup of salsa to the bottom of the crockpot.
  2. Spread the chicken out evenly.
  3. Top with the remaining 1/2 cup of salsa (& hot sauce if you want).
  4. Cook on high for 4-5 hours or low for 6-8 hours.
  5. Transfer the cooked chicken to a large bowl, and use two forks to shred it
  6. Pour the remaining juices from the crockpot over top of the shredded chicken to keep it moist

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