I really like Mexican food, always have.  If you are anything like my Mom or I, we really just go out to Mexican food for the chips and salsa, and of course the Coronas and margaritas too!  We usually just order a small taco so it doesn’t look like we just came there for the chips and salsa.  At one of our favorite Mexican restaurants, they have amazing Pico de Gallo – which is one of the reasons we like going there! My Mom decided to recreate it so we could make it at home.  So the credit of the recipe goes to her!

This recipe is pure vegetables so it is gluten free, dairy free and vegan! When I make this recipe, I never measure the ingredients out, I just guess.  But today, I decided to measure everything out so I could give you all a recipe!

INGREDIENTS
 

• 4 cups of Cabbage – finely chopped (about half of one head of cabbage)

• 1 large Tomato – chopped (only use outside of tomato – do not use seeds)

• 1/2 cup of white Onion – finely chopped

• 2 tbsp of Cilantro – finely chopped

• 1 tsp of Lime Juice

• 2 Jalapenos – chopped (optional)

• Salt and Pepper

DIRECTIONS

1. Chop up all ingredients and place in a large bowl.

2. Mix and place in refrigerator for 30 minutes before serving.

3. Enjoy!

I like to eat my Pico de Gallo with tortilla chips and use it as an appetizer.  This pico de gallo is great on tacos, fajitas and salads!

Hope you enjoy!

I got the idea for this recipe from Skinny Mom’s Kitchen. I made a few changes to it and they came out fantastic!  I found that these tostadas are very easy to assemble and you really don’t need to measure out each ingredient for it to taste great!  These are gluten free, can easily be made dairy free if you substitute the cheese with soy cheese and you can substitute the sour cream with Tofuti sour cream.  Also, these can be made vegetarian if you leave off the chicken.

Total Time: 20 minutes
Makes 4 Servings

INGREDIENTS

• 2 chicken breasts

• 1 tbsp taco seasoning

• 4 small corn tortillas

• Pam cooking spray

• 1 cup of refried black beans

• 1/2 cup shredded low fat cheddar cheese

• 1/2 cup shredded pepperjack cheese

• Shredded lettuse

• 1 avocado, chopped

• Plain greek yogurt

DIRECTIONS

1. Preheat broiler.

2. Place chicken in boiling water for 10 minutes or until fully cooked.

3. Meanwhile, spray both sides of each tortilla with cooking spray and place in frying pan over medium heat. The goal here is to make the tortillas a little bit crispy. Cook for 1 minute on each side, or until the tortillas start to brown. The tortillas will cook in the oven, so they do not need to be fully crisp.

4. Drain the chicken and let cool in pan. Shred chicken and add taco seasoning and 2 tbsp of water. Heat on medium low for two minutes.

5. Heat refried black beans in small bowl and cook in the microwave for one minute.

6. On a baking sheet, place all four tortillas. On each tortilla, spread 1/4 cup of refried black beans, 1/4 cup of chicken, 2 tbsp of cheddar cheese and 2 tbsp of pepper jack cheese.

7. Place under broiler for 6 minutes. I set my timer in one minute increments to be sure that they did not burn. I took mine out after 6 minutes when the edges of the tortillas were crisp and the cheese was browning.

8. Add toppings, lettuce, chopped avocados and greek yogurt.

9. Enjoy!

I boiled and seasoned the chicken the day before, so this recipe from start to finish took me less than 10 minutes to crisp the tortilla, assemble and broil.  This is a great recipe to use with leftover taco meat. 

These have been adapted from the 21 Day Fix Extreme booklet.

INGREDIENTS

• 1.25 lbs of 99% fat free ground turkey

• 3/4 cup quick cooking oats (or gluten free oats)

• 1 tsp sea salt

• 1 tsp paprika

• 1 tsp dry mustard

• 1 large egg

• 2 garlic cloves, finely chopped

• 12 fresh parsley sprigs, finely chopped

• 2 tbsp tomato sauce (no sugar added)

DIRECTIONS

1. Preheat the oven to 400 degrees F.

2. Lightly coat large baking sheet with cooking spray.

3. Combine all ingredients in a bowl and mix well by hand.

4. Roll mixture into 30 1 inch meatballs and place on baking sheet.

5. Cook for 15-20 minutes, or until no longer pink in the middle.

These meatballs are great to cook ahead of time or to make a double batch and freeze some! They serve great over spaghetti squash and tomato sauce, on a salad or with some brown rice and your favorite veggies!

If you are following the 21 Day Fix, 21 Day Fix Extreme or Insanity Max: 30:
5 meatballs = 1 red and 1/2 yellow.

When on this meal plan, it is so important to get creative with your favorite foods! I LOVE pizza, but I usually feel like I can’t eat it. I found a great way to make it max 30 approved!

• 1 yellow whole wheat tortilla or gluten free tortilla

• .5 green of pureed tomatoes (If you buy these from the store, look at the label!!! So many have added sugar and salt which are NO NO’s on this plan!) You can easily blend up your own tomatoes into a paste and use! I add a packet of stevia to mine to make it a little more sweet!

• 1 green of sweet onions and roma tomatoes

• 1 red of turkey pepperoni – be careful with these, lots of brands have a lot of extra junk in them! You could also use ham, turkey or chicken instead!

• 1 blue of mozzarella cheese

• Italian seasoning

Turn the oven on to 350. Bake the tortilla alone for about 5 minutes, flipping it half way through. You want to make it crispy!  Take it out of the oven and add your tomato sauce, pepperoni, onions, tomato and then your cheese and italian seasoning. Put it back in the oven for 5 minutes and…ENJOY!

This is one of my husband and I’s favorite meals. We used to eat out ever single friday for our date night. This pizza makes us feel like we are eating comfort food, even though its totally max 30 approved!

This recipe is a keeper in our household! This recipe is 21 Day Fix and Insanity Max: 30 approved! It is gluten free, clean and it tastes like a cheat meal!

INGREDIENTS

• 1 pound of 99% fat free ground turkey (or 4.5 red containers)

• 18 slices of cooked turkey bacon, chopped (I cook mine in the microwave until crispy)

• 2 medium sweet potatoes (or 4.5 yellow containers)

DIRECTIONS

1. Peel sweet potatoes and boil them until you can easily poke a fork through them. I like to cut my sweet potatoes in smaller cubes so they cook faster!

2. Once cooked, put them in a mixing bowl and mash them until there are no large chunks.

3. Add in chopped turkey bacon and ground turkey.

4. Mix ingredients. I like to use my hands to make sure everything is really mixed together, seems to stick together better.

5. Roll tightly into patties. This recipe makes 9 21 Day Fix approved burgers.

6. You can either grill these or cook them on a stove top. I cooked mine on a stove top on high for 4 minutes on each side. NOTE: Key to them not falling apart is to not flip them too early and to spray the pan good with a non-stick spray.

7. Add 1 slice of cheese, or one blue container of cheese if desired.

8. Garnish with romaine, tomatoes and red onions. These taste great with mustard too!

9. Enjoy!

Each burger is 1 Red and .5 Yellow.

UPDATE: If you are following the 21 Day Fix Extreme plan:

• 1 red of ground turkey

• 1 yellow of mashed sweet potato

This makes 2 burgers and is counted as 1 red and 1 yellow! Great with a little avocado on top!

This is not the most visually appealing meal and the recipe name certainly doesn’t help, but I promise, it tastes so good! I found this recipe on Bodybuilding.com.

G.L.O.P. stands for Get Lots of Protein.  This meal is very low in fat and contains a lot of protein.  Great all by itself but could also be used in tacos!

INGREDIENTS

• 16 oz. fat-free ground turkey breast

• 1 boil-in-bag instant long-grain brown rice packages

• 16 oz. jar salsa

• 8 oz. fat free cottage cheese (small curd)

DIRECTIONS

1. Cook ground turkey over stove top.

2. One minutes before turkey is fully cooked, add in salsa and simmer until fully cooked.

3. Meanwhile, cook rice.

4. Add rice and cottage cheese to turkey mixture.

5. Enjoy!

This makes about six servings and is delicious!