EX FIX Chicken - Sweet Potato - Kale Soup

Cold weather causes me to crave soup.  Now that Fall is is full effect and the weather is starting to get a little cooler I want to perfect a few soup recipes to ensure I stay on track when I'm hiding under a few layers..

Right now in Texas, where I live, the cooler temps just means the outdoors are starting to become enjoyable again.  I won't need to start bundling up for at least another month.  But for my mom, who lives is in Colorado where I grew up, the outdoor temperatures are beginning to get down right chilly.  Especially in the morning and evening. People start pulling out their layers to deal with the wide range of temperatures throughout the day.

Regardless of where you live, as temperatures start to drop, nothing warms you better than a delicious bowl of soup!  Sure, nothing warms you like a tasty mug of hot cocoa, but hot cocoa is simply a treat, not a meal.  This tasty nutrient rich soup will warm your soul and keep you on track during the fall and winter months.

EZ FIX Chicken - Sweet Potato - Kale Soup

Ingredients:

• 2 Tbsp. Olive Oil
• 1 medium onion, diced
  
• 3 C Cubed Cooked Chicken breast (I doubled my Green Chile chicken and added the 2nd batch to the soup)
• 1 Large sweet potato, cubed
• 3 C Kale chopped
• 4 C Chicken Broth
• 4 C Water
• 1 tsp. Freshly Ground Black Pepper
• 2 tsp. Cumin
• 1 tsp. Basil
• 1 tsp. Oregano
• 1 tsp. Marjoram
• 2 tsp. Thyme
• ½ tsp. Pink Himalayan Sea Salt

Directions:

1. Cook onions in olive oil in a large stock pot.. ( I used a crock pot on low overnight for this batch)
2. Add remaining ingredients
3. Bring to a boil.
4. Reduce heat and Cook until potatoes are tender.

To serve: 

Pour 2 Cups in your favorite soup bowl or mug and ENJOY!

FIX proportions: 2 Cups = 1 Red, 2 Green, ½ Yellow, 1 ½ teaspoons

Ninja-Slow Cooker Pumpkin Coconut Chicken Curry - Fix Approved

It's funny sometimes how I come up with recipe ideas.  This one was actually quite simple.  I had some canned coconut milk from another recipe that I wanted to use up.  I also had some canned pumpkin from a completely separate recipe that I wanted to use up. I figured coconut and pumpkin would go well together and BAM!  I searched online, found a recipe and made it work for the 21 Day Fix.

The base for this recipe came from: http://www.tablefortwoblog.com/slow-cooker-pumpkin-coconut-curry/.  I used my Ninja, so I could only clean one dish because I do not enjoy dishes one bit!  Plus, for some reason, I do not prefer meat cooked in a slow cooker.  It must be cooked ahead of time and added to it.  Don't ask how I can tell, but I guess my taste buds are pretty picky.

This recipe was actually quite easy, but finding some of the spices were a bit tricky.  I ended up finding everything at Sprouts Farmer's Market.  I'm sure Whole Foods will carry them too, especially if there is not an Indian grocery in your area. 

Fix Approved Ninja-Slow Cooker Pumpkin Coconut Chicken Curry

Ingredients:

• 2 blue containers of coconut milk (you can opt to do 4, but I never like to use up all of my blue unless I'm making pizza)
• 1 C pumpkin puree
• 1 1/2 C chicken stock/broth
• 1/2 Tablespoon curry powder
• 1/4 teaspoon tumeric powder
• 2 teaspoons garam masala
• 1/4 teaspoon pink himalayan sea salt
• 1/4 teaspoon ground black pepper
• 1/2 large onion, diced
• 1 garlic clove, minced
• 4 carrots, cut into 1-inch pieces
• 1 C 1-inch cubed sweet potatoes
• 2 chicken breasts, cut into 1-inch cubes
• Juice of 1 lime

Directions:

1. Cook chicken over medium heat until lightly browned.  (Transfer to slow cooker, if not using a Ninja)  
   
2. Add coconut milk, pumpkin puree, chicken stock, curry powder, tumeric powder, garam masala, salt, and pepper.  Whisk together to make sure its all combined and spices are evenly distibuted.
3. Add the onion, garlic, carrots, sweet potatoes and lime juice to the mixture and stir.
4. Cook on low for 6 hours.
5. Serve over rice, quinoa (or cauliflower rice as I have shown, to add another green, over another yellow)

Servings: About 1 1/4 C is 1 Red, 1 Yellow, 1 Green and 1/2 Blue.  When served with cauliflower rice you add 1 more Green.

Enjoy!

Slow Cooker Chicken Fajitas - 21 Day Fix Style

One of my challengers shared this recipe with the group in our 30 Day challenge.  I changed it up a bit since I have been tracking my portions with the 21 Day Fix so I could make it easy track my containers.  This has the be the simplest recipe EVER!  When you read the instructions, you'll understand.

Ingredients:

3-4 chicken breasts (I put them in frozen)
4 cloves of pressed garlic
2 tsp of chili powder
2 tsp cumin
1 Tbsp. cilantro
4 bell peppers, any color (sliced)
1 large onion (sliced)

1 14 oz can of diced tomatoes (use a low sodium version or check out this easy recipe for stewed tomatoes - http://brooklynfarmgirl.com/2013/08/14/the-best-stewed-tomatoes-ever/)

Instructions:

Put all ingredients in the crock pot and cook on low for 8-10 hours or high for 4-6 hours.

If your time will allow it, add the bell peppers to the slow cooker in the last hour so they aren't too soggy.

When the cooking time is over, shred chicken with a fork.

To Serve:

Place 1 Red container of the chicken mixed with tomatoes and garlic onto a whole wheat flour tortilla.  Top with 1 Green container of sliced peppers and onion.

Optionally serve with 1 Tbsp. of Non-fat Greek yogurt, a blue container of shredded cheese or a blue container worth of avocado, i.e. 1/4 avocado  (or mix them).

1 fajita is 1 red, 1 Green, 1 Yellow and an optional blue.

Enjoy!

I must give a shout out to my friend who inspired this recipe.  Her family owns Center Greenhouse, Inc. in my home state of Colorado.  They have some amazing information for those of you with green thumbs and those of you who wish they had them.  Check out their blog at: Power Flowers Blog