Chili Recipe - 21 Day Fix Approved

I am loving the fix and the flexibility that it offers. You get to eat so much food every day. It's just crazy!! At first it was fun to play with salads. We ate a lot of salad for the first week but we soon found out that we are happy to eat salad during the day, but we really aren't a huge fan of it for dinner. So it's time to get creative. The other thing that matters to me is that I am a Mom. I seem to be busy most of the time and there are nights that making dinner is super hard. Not to mention that our sweet baby seems o be a little on the needy side at the same time as I need to be making dinner. Sigh. The solution for me is the crock pot. Thank goodness for the crock pot. It saves me so often.

Here is yesterday's dinner. We loved it and it's one red, one green, one yellow. Perfect.

Chili Recipe - 21 Day Fix Approved

Ingredients:

Two 14.5 oz cans of low sodium diced tomatoes - 4 Greens

1 large onion - 1 Green

1 16 oz Cans of Kidney Beans - 5 Yellows

5 Red Containers of Cooked Fat Free Ground Turkey - 5 Red Containers

3 tbsp chili powder - Free Spice

1/2 tsp garlic powder - Free Spice

1/2 tsp cumin - Free Spice

1/2 tsp of red pepper flakes - Free Spice

pinch of black pepper - Free Spice

1/2 cup of water - Free

Instructions:

Combine all ingredients in a crock pot and stir.

Cook on low for 8 hours or high for 4 hours.

Separate into 5 equal sized servings. Each serving counts as 1 red, 1 green and 1 yellow.

This freezes very well:-)

Gingerbread Granola

This seasonal recipe for gingerbread granola is perfect if you want a little treat. It’s especially good on top of yogurt. Just 58 calories.

Total Time: 1 hr. 10 min.
Prep Time: 15 min.
Cooking Time: 55 min.
Yield: 30 servings, 2 Tbsp. each

Ingredients:

2½ cups old-fashioned rolled oats
½ cup slivered almonds
1½ tsp. ground cinnamon
1¼ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. sea salt (or Himalayan salt)
¼ cup molasses
3 Tbsp. virgin coconut oil
½ cup unsweetened applesauce

Preparation:

1. Preheat oven to 300° F.
2. Line baking pan with parchment paper. Set aside.
3. Combine oats, almonds, cinnamon, ginger, cloves, and salt in a large mixing bowl; mix well. Set aside.
4. Combine molasses, oil, and applesauce in a small saucepan; cook, over low heat, stirring continuously, for 4 to 5 minutes, or until oil has melted.
5. Pour molasses mixture over oat mixture; mix until oats are evenly coated.
6. Place on prepared baking pan; spread evenly in a thin layer.
7. Bake for 50 minutes, stirring every 20 minutes, or until granola is light golden brown and crisp.
8. Cool granola completely (it will get more crisp as it cools).
9. Store in an airtight container.