Philly Cheese Steak Stuffed Peppers

Getting My Routine Back...

Big life changes have occurred since my last entry.  Kara and I have been in our new home for about a month.  A month seems like enough time to adjust, but I still feel like I'm playing catch up.

My workouts took a back sear.  I wasn't really eating.  When the move was over, I wish I could say that it all fell back into place.  It didn't.

Fast food and sodas came back with a vengeance.  Workouts was sparse.  Sleep wasn't happening.  I went from 134 pounds to 141 in a month.  Three weeks ago, Beachbody sent me a free copy of P90x as a reward for consistency in my business.

It was like a sign.  "Do this!!". Well I began two weeks ago and have stuck with it.  60 minute workouts are brutal when you're used to 25-30 minutes.  The first week, barely any changes.  Why??  I hadn't cleaned up my nutrition.

This week I've been better. .but not perfect.  I know the results I want require better than I've been.  Good news??  You control each and every day.  Tomorrow is a new day for me to get this right!

Slow Cooker Creamy Mexican Chicken

Easy Slow-Cooked Creamy Mexican Chicken

Ingredients:
 4 small boneless, skinless chicken
breasts (may be frozen)
 15 oz. can black beans, drained
 7 oz. canned chopped green chilies
 1 cup frozen corn
 1 large onion, diced
 3 bell peppers, chopped
 15 oz. can diced tomatoes
 Salt and pepper, to taste
 2 tbsp. chili powder
 1/2 tbsp. onion powder
 1/2 tbsp. garlic powder
 1 tsp. paprika
 1 tsp. cumin
 1 red container plain Greek yogurt
 Fresh cilantro
Add chicken breasts to slow-cooker. Top with remaining ingredients, except for
Greek yogurt and fresh cilantro.
Cook on low for 8 hours, until chicken breasts begin to fall apart easily.
Remove chicken and shred. Add back to crockpot. Add Greek yogurt, cover and
continue to cook on low for 30 minutes. Stir well, top with fresh cilantro.
Serve with tortillas, or over quinoa or rice. Top with avocado or cheese with your
blue container!
(21 Day Fixers: This makes 6 servings, and each serving counts as 1 red, 1 green, 1/2
a purple, and 1 yellow. Count additional "yellows" for tortillas and/or rice and

Slow Cooker Clean Eating White Chicken Chili Recipe

Slow Cooker Clean Eating White Chicken Chili Recipe

Prep Time

30 mins

Cook time

6 hours

Total time

6 hours 30 mins

Author: My Natural Family

Recipe type: Clean Eating

Serves: 8

Ingredients

• 2.5 lbs Boneless Skinless Chicken Thighs
• 3 cans Great Northern Beans
• 2 cans(8 oz.) Diced Green Chilies
• 1 very large yellow Onion, diced​
• 1 T. Garlic, minced
• 2 t. Cumin
• 1 t. Chili Powder
• ¼ t. White Pepper
• 1 T. Coarse Real Salt
• 2 C. Chicken Broth
• 1 C. Coconut Milk
• ¼ C. Arrowroot Starch
• ½ C. Water
• ⅓ C. Cilantro, chopped

Instructions

1. Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
2. Remove the chicken and place in a bowl. Lightly shred with a fork.
3. Place the arrowroot starch in a small bowl and slowly whisk in the ½ C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
4. Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
5. Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
6. Top with a squeeze of lime juice.

Jerk Chicken and Pineapples

Grilled Jerk Shrimp and Pineapple Skewers

Prep Time: 10 minutesMarinate Time: 20 minutesCook Time: 10 minutes Total Time: 40 minutesServings: 4

ingredients

• 1 pound (20-25 or 16-20) shrimp, peeled and deveined
• 1/2 cup jerk marinade
• 2 slices pineapple, cut into 1/2 inch pieces

directions

1. Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.

Jerk Marinade

Prep Time: 10 minutes Total Time: 10 minutesServings: 4

A quick and easy homemade jerk marinade!

ingredients

• 1+ scotch bonnet pepper
• 2 cloves garlic
• 1 tablespoon ginger, grated
• 2 green onions
• 1 tablespoon thyme, chopped
• 1 tablespoon allspice
• 3/4 teaspoon nutmeg
• 3/4 teaspoon cinnamon
• 1 teaspoon pepper
• 1 tablespoon brown sugar
• 1 tablespoon oil
• 2 tablespoons white vinegar
• 2 tablespoons soy sauce
• 1 tablespoon dark rum
• 1/2 orange, juice and zest
• 1 lime, juice and zest

directions

1. Puree everything in a food processor.

Tip: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.

Zesty Chicken and Brown Rice

Total Time: 1 hr. 10 min.
Prep Time: 15 min.
Cooking Time: 55 min.
Yield: 4 servings

Ingredients:
2 Tbsp. olive oil, divided use
1 cup dry brown rice
2 cups water
¼ tsp. sea salt
1 medium onion, chopped
1 medium green bell pepper, chopped
2 medium celery stalks, chopped
1 lb. raw chicken breasts, boneless, skinless, cut into 1-inch strips
2 cloves garlic, finely chopped
1 (14.5-oz.) can low-sodium diced tomatoes
½ cup all-natural chili sauce
1 Tbsp. chopped fresh basil (or 1 tsp. dried basil)
1 Tbsp. chopped fresh parsley (or 1 tsp. dried parsley)
¼ tsp. crushed red pepper

Preparation:
1. Heat 1 Tbsp. oil in large saucepan over medium heat.
2. Add rice; cook, stirring frequently, for 1 to 2 minutes, or until rice starts to crackle.
3. Add water and salt. Bring to a boil, covered. Reduce heat; cook for about 30 to 35 minutes, or until rice is tender and fluffy.
4. While rice is cooking, heat remaining 1 Tbsp. oil in medium nonstick skillet over medium-high heat.
5. Add onion, bell pepper, and celery; cook, stirring frequently, for 2 to 3 minutes.
6. Add chicken and garlic; cook, stirring frequently, for 4 to 5 minutes, or until chicken is no longer pink.
7. Reduce heat to medium. Add tomatoes, chili sauce, basil, parsley, and red pepper. Bring to a boil. Reduce heat; gently boil, covered, for 10 minutes.
8. Divide rice between four serving plates; top evenly with chicken mixture.

Crockpot Stuffed Peppers