21 Day Fix: Spicy Hawaiian Burgers

So yummy...just watch out for that smoke detector in your kitchen :) I set mine off more than once the last time I prepared these indoors!!

Spicy Hawaiian Burgers

2 pounds of ground chicken or turkey
6 pineapple rings
6 whole wheat buns (or omit buns, save a yellow containers, and just use a lettuce wrap!!)
6 slices of pepper jack cheese
1/4 cup low sodium soy sauce
1 tsp. smoked paprika
1 tsp. chili powder
1/2 tsp. ground cumin
1 clove garlic, minced

*Sweet potato fries—homemade or frozen J

Preparation
1. Combine the chicken, soy sauce, 1/2 paprika, 1/2 chili powder, season salt, cumin, and garlic.
2. Mix with hands and form into 6 even balls.
3. Flatten into patties, slightly thinner in the middle.
4. Sprinkle with paprika and chili powder. 
5. Refrigerate for 30 minutes.
6. Spray griddle and grill patties over medium heat for 6 minutes per side. They should flip easily. If they want to stick, let them grill for another minute. 
7. Add cheese slice the last 2 minutes. Remove patties to a plate and cover with foil.
8. Grill pineapple rings for 1-2 minutes over medium heat.

Assemble burger with patty and pineapple and enjoy!
Add a bit of sriracha on top for even more zip!

21 Day Fix Lemon Roasted Salmon

Great way to jazz up an otherwise "normal" dinner--plus, clean up is a cinch!

Lemon Roasted Salmon with Asparagus

4 (4oz.) salmon fillets

2 lemons, sliced into circles

2 tbsp butter

1-2 bunches Asparagus

½ tbsp EVOO

Salt

Pepper

1-2 cups Brown rice (Check suggested servings sizes on box JCook according to directions

Preheat oven to 425. Line baking large baking sheet with foil. Trim ends off asparagus, toss with EVOO and a little salt and pepper. Lay flat on one half of the baking sheet. On the other side, lay another sheet of foil across (this needs to be twice the length of the tray so we can make a little “pouch” for the salmon). Lay lemons slices on foil. Place salmon filets on top of the foil. Cut butter into small pieces and split evenly among salmon. Sprinkle with salt and pepper to taste. Roast everything in oven for 18-20 minutes (until both salmon and asparagus have reached a desired doneness!). Serve alongside brown rice.

21 Day Fix Mexican Shrimp Bowl

This meal always gets rave reviews in my clean eating groups..I'm embarrassed I haven't shared it yet!

Mexican Shrimp Bowl:

9 oz shrimp, peeled and deveined (I buy frozen, peeled and deveined shrimp to save time!)

2 tspn coconut oil (or EVOO), divided

½ onion (yellow or red), diced

3 garlic cloves, minced

¾ cup uncooked quinoa, rinsed

1 ½ cups vegetable or chicken broth

1 tbsp + 1 tspn ground cumin

1 tspn chile powder

¼ tsp cayenne pepper or red pepper flakes (optional)

Kernals cut from one corn cob (or one cup frozen corn kernals)

1 15 oz. cans of black beans, drained and rinsed

½ cup of chopped fresh cilantro

Pico de gallo (optional)

1/2 Avocado sliced (optional)

Preparation: 

Heat 1 tspn oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with 1 tbsp cumin, ½ tspn chile powder, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

The last five minutes of the quinoa cook time, heat a small skillet over medium heat. Add remaining oil to pan. Add shrimp to pan, sprinkle with remaining cumin and chile powder. Cook for 2-3 minutes, then flip. Cook till shrimp are pink and tails have curled.

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. Stir in cooked shrimp. Top with avocado.

*Makes 3-4 servings. Plan on leftovers for lunch tomorrow.

21 Day Fix Spaghetti Soup

So quick to throw together--this will be an instant family favorite!

1 lb ground beef

1 bell pepper, chopped

1 onion, chopped

3-4 celery stacks, chopped

1 cup shredded carrots (or diced)

½ tspn salt

¼ tspn pepper

1/2 tspn basil

1/2 tspn oregano

1/2 tspn rosemary

1 tspn Italian seasoning

2 14 oz can diced tomatoes, undrained

1 jar sugar free spaghetti sauce

3-4 cups beef broth

6 oz spaghetti, broken into 1 inch pieces

Heat a little EVOO in a large soup pan. Add veggies, and saute till onions are translucent. Add beef, breaking apart with the back of your spoon. When beef is cooked through, stir in spices. Stir in tomatoes, sauce, broth and simmer for 10 minutes or so. Stir in broken spaghetti, and cook till noodles are al dente. Top with parmesan if desired.

And that’s it! Ha!

21 Day Fix Approved Mediterranean Salmon

Quick, easy and tasty--this salmon feels SO much fancier than a normal #21dayfixapproved dinner!

 2 4-6 oz salmon filets
2 tspn EVOO
1 tspn minced garlic (about two cloves)
½ cup canned diced tomatoes
1 tspn dried basil (could sub leftover fresh basil if you have any! Increase amount to 1 tbsp)
1 tspn capers
½ cup garbanzo beans
¼ tspn black pepper
Broccoli, steamed or roasted (let me know if you want roasting directions!)

 In a small saucepan, heat 1 tspn of EVOO over medium heat. Add garlic to pan, and stir for about 30 seconds. Add tomatoes and next four ingredients to pan and reduce heat to low. In a separate saute pan, heat 1 tspn EVOO over medium heat. Add filets to pan, skin side down and cook for two minutes. Flip filets over, and cook to desired doneness (2-5 minutes). Serve alongside steamed broccoli!