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Main Dish

Shrimp Tacos

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This recipe was a hit in our house! I adapted this from Pinch Of Yum. These are so easy to make too! I prepped everything on the weekend and then just cooked the shrimp each day. Took about 10 minutes to throw together each day!

INGREDIENTS

SAUCE:

  • 1/4 cup olive oil

  • 1/4 cup water

  • 1/2 cup green onions, chopped

  • 1/3 cup cilantro

  • 2 cloves garlic

  • 1/2 teaspoon salt

  • 1 tablespoon lime juice

  • 1/2 cup plain greek yogurt

SHRIMP:

  • 2 teaspoons cumin

  • 2 teaspoons chili powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon cayenne

  • 1 teaspoon salt

  • 1 pound shrimp, peeled, deveined, tails removed, pat dry

ADDITIONAL FOR TACOS:

  • 4 cups shredded cabbage (I use a red/green cabbage mix)

  • 1 avocado

  • Cotija cheese (found with the refrigerated salsa usually!)

  • 8 corn tortillas (I sprayed lightly with cooking spray and toasted them on my gas stove to get them a little charred!)

DIRECTIONS

  1. In a blender, blend together all of the sauce ingredients and set aside.

  2. In a bowl, add shrimp and all the shrimp ingredients. Mix together until shrimp are coated.

  3. Heat large skillet over medium high heat. Spray with cooking spray or light drizzle of oil. Add shrimp to skillet and saute for 5-8 minutes, flipping halfway through. Set shrimp aside.

  4. Take the sauce mixture and toss with the cabbage.

  5. To assemble: take each tortilla and add 1 tablespoon of smashed avocado, then cabbage mixture, then shrimp and top with cotija cheese and a little extra sauce!

PORTION FIX EQUIVALENT: 2 tortillas, 10 shrimp, 2 tablespoons of avocado, 3 tablespoons cotija cheese, 1 cup of slaw is equal to 1 yellow, 1 red, 1 green, 1 orange and 1 blue!

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Breakfast

Fried Cinnamon Bananas

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INGREDIENTS

  • 1 banana, chopped in 1/2 inch slices

  • 2 tsp of raw honey

  • 1 tsp of cinnamon

  • Optional: 2 tsp of melted natural peanut butter or almond butter

DIRECTIONS

  1. Place small skillet over medium heat. Spray lightly with cooking spray and then add honey and cinnamon.

  2. Once honey mixture starts bubbling, add bananas. Allow them to cook 3-4 minutes per side. TIP: Depending on how ripe your bananas are, the more you mix them around, the more they may break down. Let them sit while cooking and then flip with a spatula and continue cooking.

  3. Remove from heat and add melted nut butter if you choose! TIP: I melt my nut butters in the microwave for 30 seconds so I can drizzle over the bananas.

PORTION FIX EQUIVALENT: 2 purples

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Breakfast

Maple Cinnamon Overnight Oats

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Let me first say, I am NOT an oatmeal fan. As I start my third postpartum journey, I am working hard to fuel my body properly AND maintain my milk supply – which I know oatmeal is supposed to help with! I have a friend who told me that I need to try overnight oats and I might like them! Goodness, she was right! This recipe totally hit the spot and I have been looking forward to it each morning!

INGREDIENTS

  • 1/4 cup of dry oats (I use gluten free oats)

  • 1/4 cup of unsweetened almond milk

  • 1/4 tsp of pure vanilla extract

  • 1/4 tsp of cinnamon

  • 1 tsp of pure maple syrup

  • 2 tsp of Truvia brown sugar

  • Optional: Since I am breastfeeding, I also add 1 tsp of brewers yeast to help with my supply!

DIRECTIONS

  1. Combine and mix all the ingredients in a glass jar and put in the fridge overnight.

  2. Enjoy in the morning! You can eat hot or cold! I love them cold!

PORTION FIX EQUIVALENT: 1 yellow, 1/2 teaspoon

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Main Dish

Pineapple Chicken Bowls

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My husband has been asking for pineapple chicken, so I decided to whip together this pineapple chicken bowl and he was raving about it! I prepped it on a Sunday night and it was great as leftovers throughout the week! I adapted this recipe from Chelsea’s Messy Apron.

INGREDIENTS

  • 3 chicken breasts

  • 1/4 cup olive oil

  • 1/4 cup + 2 tbsp lime juice

  • 2 tsp minced garlic

  • 2 tsp honey

  • 3 tsp cumin

  • 1 fresh pineapple, chopped into 1/2 inch cubes (discard core and outside)

  • 1 cup loosely packed cilantro, chopped

  • 1 jalapeno, chopped

  • 1/2 cup red onion, chopped

  • 1 large avocado, sliced

  • Salt and pepper

  • Brown rice (We love Trader Joe’s frozen organic brown rice!)

DIRECTIONS

  1. In a bowl or ziplock bag, combine chicken, olive oil, 1/4 cup of lime juice, garlic, honey, 2 1/2 tsp of cumin as well as salt and pepper to taste. Let marinate for at least 30 minutes, but no longer than 2-3 hours.

  2. Meanwhile, in a bowl, combine pineapple, cilantro, jalapeno, red onion, 2 tablespoons of lime juice, 1/2 teaspoon of cumin and salt and pepper to taste. Set aside.

  3. Once chicken is done marinating, preheat grill or pan to roughly 400 degrees F and be sure to spray with non-stick grill spray. Grill chicken for 4-6 minutes per side, or until no longer pink inside. Remove from heat.

  4. Slice chicken and serve over brown rice (or cauliflower rice!) and top with avocado and pineapple salsa!

PORTION FIX: One serving would be 1/2 cup of brown rice, 3/4 cup of chicken, 1/4 avocado and 1/2 cup of pineapple salsa. This would count at 1 red, 1 yellow, 1/2 purple, 1 blue and 1 teaspoon.

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Main Dish

Enchilada Stuffed Peppers

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INGREDIENTS

  • 2 cups of shredded chicken (I used a Costco rotisserie chicken)

  • 3 medium bell peppers

  • 1 cup of enchilada sauce (I used Las Palmas)

  • 1 can diced green chiles

  • 1/2 cup frozen corn

  • 1 cup black beans, drained and rinsed

  • 1 teaspoon cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt

  • 1 teaspoon chili powder

  • 2 cups shredded Mexican cheese blend

  • 1/4 cup water

DIRECTIONS

  1. Preheat oven to 350 degrees.

  2. Spray a large baking dish with nonstick cooking spray and set aside.

  3. Slice the peppers in half and scoop out the seeds. Add 1/4 cup of water to the bottom of the baking dish and add the peppers.

  4. In a large bowl, combine the shredded chicken, enchilada sauce, green chiles, corn, black beans, cumin, garlic powder, salt, chili powder, and 1 cup of shredded cheese. Mix together well.

  5. Spoon the chicken mixture into the peppers evenly.

  6. Cover the baking dish with foil and bake for 30 minutes. After 30 minutes, remove the foil, sprinkle remaining cup of cheese evenly on all the peppers and cook for another 15 minutes.

  7. Remove from oven and enjoy!

CONTAINER COUNTS: 1 pepper counts as 1/2 red, 1 green, 1 yellow and 1 blue!

Adapted from: Belle Of The Kitchen

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Recipes

Mexican Coleslaw

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Made a few tweaks, but adapted this recipe from Spicy Southern Kitchen! Loved this recipe! I made it on Sunday and it was great as lunch all week!

INGREDIENTS

  • 3/4 cup mayonnaise

  • 1/3 cup sour cream

  • 2 tablespoons lime juice

  • 1/2 packet taco seasoning

  • 1 tbsp of Lawry’s® Carne Asada Seasoning

  • 1 tbsp of olive oil

  • 1 pound of chicken tenders (or chicken breasts)

  • 14 ounce bag of coleslaw

  • 1 cup shredded red cabbage

  • 1/2 cup cooked corn kernels (I used 1 ear of grilled corn)

  • 1/2 cup diced red pepper

  • 1/3 cup diced red onion

  • 1/3 cup chopped fresh cilantro

  • 2 jalapenos, seeded and finely diced

  • 1/4 cup pepitas

  • Optional: tortilla strips

Instructions

  1. Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl. Set aside.

  2. Preheat grill to medium high.

  3. Coat chicken tenders with carne asada seasoning and olive oil. Feel free to add more or less seasoning to your liking.

  4. Grill chicken tenders for 3 minutes per side, or until no longer pink in the middle. Remove from heat and set aside.

  5. In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.

  6. I use this recipe for lunches, so I use 1 tablespoon of the dressing and add water to it so it coats my salad! If you are serving as a main dish, pour your dressing over the salad and mix together. Add chicken and pepitas. Top with tortilla strips!

PORTION FIX: I do 2 green so the cabbage mixture, 3/4 cup of chicken, 1 orange of pepitas and count the dressings as my teaspoons. I water down the dressing so it coats the entire salad!

2B MINDSET: Perfect for dinner or lunch!

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Main Dish

Egg Roll In A Bowl

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This recipe was adapted from 40 Aprons!

This recipe was a HIT! So good and perfect as leftovers! This can work for those following 2B Mindset and Portion Fix!

INGREDIENTS

  • 1 tbsp sesame oil

  • 1 bunch of green onions, sliced, then separate green and white parts

  • 1/2 cup red onion, diced

  • 5 cloves garlic, minced

  • 1 pound ground chicken

  • 1 tsp fresh ginger, grated

  • 1 8-oz. can water chestnuts, chopped

  • 1 tbsp sriracha

  • 1 bag of coleslaw mix (without the dressing)

  • 3 tbsp coconut aminos

  • 1 tbsp rice wine vinegar

  • Salt and pepper to taste

OPTIONAL TOPPINGS

  • Sriracha mayonnaise (this makes the entire meal in my opinion! I bought it premade)

  • Black sesame seeds

  • Green onions, diced

DIRECTIONS

  1. In a large skillet over medium heat, add sesame oil, white parts of green onions, red onion and garlic. Saute for 4-5 minutes, or until red onion begins to soften.

  2. Add ground chicken, ginger, water chestnuts and sriracha. Cook 7 minutes, or until chicken is no longer pink.

  3. Add coleslaw mix, coconut aminos, rice wine vinegar, salt and pepper. Mix well and cook for another 5 minutes.

  4. Remove from heat and serve! Top with spicy mayo, black sesame seeds and green onion!

This recipe serves 4 and 1/4 of the recipe counts as 1 red and 2 greens. Spicy mayo would be counted as additional teaspoons. If you are following 2B Mindset, this recipe is perfect as a lunch option with a side FFC or dinner!

This recipe is amazing as leftovers and tastes just as good the following day!

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Recipes

Zucchini Chips

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INGREDIENTS

  • 1 zucchini, thinly sliced

  • 1/4 cup of breadcrumbs (I used gluten free, would recommend whole wheat if you don’t have an allergy!)

  • 1/4 cup grated parmesan cheese

  • 1/4 tsp garlic powder

  • 1/8 tsp cayenne pepper

  • 1 egg

  • Salt to taste

DIRECTIONS

  1. Preheat oven to 425 degrees. Prepare a baking sheet with parchment paper and a cookie rack.

  2. Combine breadcrumbs, parmesan cheese, garlic powder and cayenne pepper in a bowl. Mix and set aside.

  3. In a separate bowl, whisk egg.

  4. Dip zucchini slices in egg and then into breadcrumb mixture, then lay flat on a cookie sheet.

  5. Bake for 10 minutes, then flip zucchini slices and cook for another 4-5 minutes, or until golden brown.

  6. Remove from oven and enjoy!

These are a great snack or side to any meal. I love these as a snack with a little ranch dressing! For portion fix, I count 1/3 of this recipe as 1 green and 1/2 yellow. For 2B, I count as a veggie and FFC, with watered down ranch as an accessory!

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Main Dish

Mongolian Beef

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I am obsessed with this recipe…and so are my kids! So easy to prep and make throughout the week. It is meal plan approved for those following portion fix and it is also gluten free! I modified this recipe from Sweet Tea & Thyme.

INGREDIENTS

  • 1 pound flank steak, thinly sliced into one inch pieces

  • 1/4 cup cornstarch

  • 2 tbsp sesame oil

  • 1/3 cup of liquid aminos (or tamari)

  • 1/2 cup water

  • 2 tsp fresh grated ginger

  • 4 cloves of garlic, minced

  • 1/2 cup of stevia brown sugar (I use Truvia)

  • 1/4 tsp red pepper flakes

  • 2 tbsp olive oil

  • Optional: red pepper flakes, chopped green onions, sesame seeds

DIRECTIONS

  1. In a small saucepan over medium heat, mix sesame oil, liquid aminos, water, stevia brown sugar, ginger, garlic, and red pepper flakes. Let simmer for 5-7 minutes. Remove from heat and set aside.

  2. In a medium sized bowl, toss the flank steak pieces in salt, pepper and cornstarch.

  3. In a large skillet, heat olive oil over medium-high heat and place steak pieces in one layer in batches. Cook for 2 minutes on each side. Beef should have a brown crispy appearance.

  4. Add the sauce mixture to the flank steak and let the sauce reduce for 2-5 minutes over medium/medium low heat. You want the sauce to thicken and coat the meat without burning or evaporating.

  5. Sprinkle with sesame seeds, green onions and red pepper flakes!

MEAL PREP TIP: I cut up the flank steak and coat it in cornstarch on the weekend, as well as make the sauce. That way, each night I just have to do steps 3-5. Saves a lot of time in the evening!

CONTAINER COUNTS: 3/4 cup counts as 1 red and 2 tsp.

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Breakfast

Blueberry Muffins

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can’t take full credit for this recipe, I adapted it from The Beachbody Blog! I tweaked a few things, but they deserve the credit!

I was looking for a healthier muffin that was meal plan approved for me, but also kid approved too! Love that I can make these ahead of time and store them for an easy breakfast! P.S. they are great warmed back up in the air fryer at 400 degrees for about a minute! Yum!

INGREDIENTS

  • 1 cup reduced fat (2%) plain Greek yogurt

  • 3 Tbsp. raw honey

  • 2 large very ripe bananas

  • 2  eggs

  • ½ tsp. pure vanilla extract

  • 2 cups old-fashioned rolled oats (I used gluten free oats to make this recipe gluten free!)

  • 1½ tsp. baking powder

  • ½ tsp. baking soda

  • ½ tsp. sea salt

  • 2 cups fresh or frozen blueberries (I used frozen organic blueberries from Costco!)

  • Optional: 2-3 packets of stevia! I added it to mine to sweeten them up!

    INSTRUCTIONS

  1. Preheat oven to 350° F.

  2. Line a muffin tin with 12 muffin liners.

  3. In a blender, add yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt and blend.

  4. Gently fold in blueberries.

  5. Evenly divide batter among prepared muffin cups.

  6. Bake 20 to 25 minutes.

  7. Transfer muffins to rack; cool.

CONTAINER COUNTS: 1 yellow and 1/2 purple per muffin.

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Main Dish

Sweet Potato Tortillas

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I can’t take credit for this recipe, it is from Physical Kichness! It is a sweet potato tortilla which I was super skeptical to try! I have been grain free for the most part, so I am always looking for new ways to spice up sweet potatoes. This recipe is so good and was perfect for breakfast…and makes an incredible pizza crust!

INGREDIENTS:

  • 1.5 cups of mashed sweet potato

  • 1/3 cup of tapioca flour

  • 1/4 cup of coconut flour

  • 1/4 tsp of salt

DIRECTIONS:

  1. In a mixing bowl, combine all ingredients together until it forms a dough.

  2. Take 1/2 cup of the sweet potato dough mixture and roll into a ball, then place on parchment paper (grease paper lightly for best results) and flatten until very thin, with uniform thickness throughout

  3. Heat a pan over medium hight heat and spray with cooking spray. Once the pan is hot, place the tortilla in the pan. I make my tortillas a little thicker and then flatten them with the back of a greased spatula once it is in the pan.

  4. Cook 4 minutes per side, or until the tortilla starts to crisp up and get golden brown.

These tortillas are amazing with grass fed butter and cinnamon and even better as the crust to an oven baked pizza! The picture above is this pizza with the sweet potato tortilla as the crust!

PORTION FIX: 1 tortilla is one yellow

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Breakfast

Banana Oat Pancakes

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I have been craving pancakes and have been hunting for the perfect recipe that fits within my meal plan. I personally love these pancakes and love that I get to eat the entire batch. I will warn you, they don’t have a ton of flavor by themselves. I love them with melted peanut butter and will be on a hunt for a healthy homemade maple syrup to pair them with. My kids love these as well. My son has an egg allergy, so when I make them for him, I double the oats and add 1/4 cup or so of almond milk instead. 

INGREDIENTS: 

  • 1 cup of spinach

  • 1 banana

  • 2 eggs

  • 1/3 cup of oats (I used gluten free oats)

  • 1 tsp of vanilla extract

  • 1 tsp of baking powder

  • 1 packet of stevia (optional)

DIRECTIONS

  1. Put all of the ingredients in a blender and blend until smooth.

  2. Put the batter in the refrigerator for 30 minutes to allow the oats to expand and the batter to thicken.

  3. Preheat pan on the stove over medium heat and cook each pancake for 2-3 minutes per side.

If you are following portion fix, the entire recipe counts as: 1 yellow, 1 green, 1 red and 2 purples.

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