Easy Chicken Noodle Soup

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Ingredients:

  • 2 tsp olive oil
  • 1/2 cup chopped onions
  • 2 cups sliced celery (about 4 medium stalks)
  • 4 cups low-sodium organic chicken broth
  • 3 cups chopped rotisserie chicken breast, boneless, skinless
  • 1 1/2 cups sliced carrots (about 3 medium)
  • 1 tsp dried oregano leaves
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 1/4 cups dry whole wheat pasta (like penne, rotini, shells, or farfalle)
  • 1/4 cup chopped fresh cilantro

Directions:

1. Heat oil in large saucepan over medium heat.

2. Add onion and celery; cook, stirring frequently, for 5 minutes, or until onion is translucent.

3. Add broth, chicken, carrots, oregano, salt, and pepper. Bring to a boil. Add pasta, reduce heat to low; gently boil for 10 mins.

4. Add cilantro before serving.

21 Day Fix Equivalents: 2 Green - 1 1/2 Yellow - 1 Red

Shakeology Mug Cake

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Ingredients

  • 1/4 tsp baking powder
  • 1 scoop Shakeology
  • 1 tbs sweetener of your choice {optional}
  • dash of salt
  • 1 egg
  • optional mix in: peanut butter, cocoa powder
  • 2 or 3 tbs water/milk

Directions

  1. In a mug mix Shakeology, baking powder, salt, cocoa, and sweetener.
  2. Next, mix in an egg and 2-3 tablespoons of water/milk. If you want it to be more moist then add a little more water.
  3. Mix until dry ingredients are wet.
  4. If you’d like to add peanut butter, put one dollop in the center and push it down a bit.Microwave for 90 sec. Personally, I do 55 seconds because I like mine a little more gooey on the inside.  
  5. When it is done the edges will pull from the sides.

3 Ingredient Reese's peanut butter cups

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Ingredients:

  • 1 heaping TB coconut oil, melted

  • 2 tsp peanut butter, melted

  • 1 scoop/packet Chocolate Shakeology

Directions:

  1. Mix the melted coconut oil with the Shakeology powder. If it is too thick, add a little more melted coconut oil.

  2. Place paper liners in a muffin tin.

  3. Cover the bottom of each liner with a thin coat of the chocolate mixture.

  4. Place pan in the freezer for 5 minutes.

  5. Remove from freezer and spoon a thin layer of melted peanut butter on top of the hardened chocolate.

  6. Cover the peanut butter with the remaining chocolate mixture.  

  7. Place pan in the freezer for 30 minutes.

  8. Remove paper liners from peanut butter cups and enjoy!

Chocolate Peanut Butter Shakeology Ice Cream

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Ingredients

  • 1 large banana cut into chunks

  • ½ cup unsweetened almond milk

  • 2 scoops Chocolate Shakeology

  • 2 Tbsp. all-natural smooth peanut butter

Instructions

  1. Place banana in plastic bag; freeze for 4 hours, or until completely frozen.

  2. Place almond milk, bananas, Shakeology, and peanut butter in blender (or food processor); cover. Blend until smooth.

  3. Add toppings-I used dark chocolate chips & shaved almonds

  4. Serve immediately.

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Bell Pepper Nachos!

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Wife made husband approved

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Ingredients:

  • ¼ medium onion chopped
  • 8 oz raw 93% lean ground turkey
  • 1 tsp. Taco Seasoning Blend
  • ¼ cup water
  • 1 medium orange bell pepper cut into 1-inch wide slices
  • ¼ cup shredded sharp cheddar cheese
  • 1 medium jalapeño seeds and veins removed, sliced (optional)
  • ½ cup pico de gallo or salsa

 

Instructions:

  1. Cook ground turkey (I used a crock pot and cooked on low for 6 hours and added my taco seasoning)
  2. Preheat oven to 375° F.
  3. Arrange peppers in an oven-proof baking dish; top with turkey mixture and cheese.
  4. Bake for 5 to 8 minutes, or until cheese melts.
  5. Divide pepper mixture evenly between two serving plates. 
  6. Pick your choice of toppings!


Healthy tip: replace sour cream with plain Greek yogurt