Shrimp, Black Bean & Pineapple Foil Packets

LOVE grilling whenever I possibly can.  With the weather changing, I am looking forward to grilling more.  However, one thing I tend to forget about is foil pack cooking.  In the past, we used to make foil packets of sausage and potatoes (what my husband and his family called Hobo's).  They were always tasty and SUPER easy clean up.  But since incorporating more clean eating recipes into our weekly meal lists, Hobos don't happen very often.

So, when I saw this recipe recently I knew I had to try it.  It was full of ingredients our family enjoys and let me just say the reviews from my 7 year old were fantastic.  He kept saying how good they were and kept asking for more until there was no more left.  I always ask after we try new recipes if I can make them again, and hands down he said YES!!!  PLUS, the super easy clean up made up for the time it took to prep the packets.  Give them a try!  Let me know what you think if you try them.

Shrimp, Black Bean & Pineapple Foil Packets

Ingredients:


12oz. Raw, Medium sized Shrimp (peeled, deveined, tails removed)
1 cp. Black Beans, cooked
3/4cp. Finely Diced Pineapple
1/3cp. Finely Chopped Red Onion
2tbsp. Finely Chopped Jalapeno Pepper (seeded and ribs scraped out)
Ground Ginger
1tbsp. Fresh Lime Juice, divided
1/2 tsp. Ground Corriander
3/4 tsp. Ground Cumin, divided
1/4 tsp. Chili Powder
Pinch Sea Salt
Fresh Ground Black Pepper
Fresh Chopped Cilantro (optional)
1/2 Avocado, diced

Directions:

- Preheat grill to medium.

-  Rinse the peeled, deveined shrimp and pat dry.  Place in a medium bowl and sprinkle 1/4 tsp. cumin, chili powder and salt and pepper over the shrimp.  Toss to coat and set aside.

-  In a medium, bowl - combine the black beans, pineapple, red onion, jalapeno and ground ginger.  Stir in 1/2 tbsp. Lime Juice, corriander and remaining 1/2 tsp. cumin.

-  Spray 2 large pieces of aluminum foil with cooking spray.  Spoon half the black bean mixture into the center of each and top with half of the shrimp.  Squeeze the remaining lime juice over the shrimp.  Bring the edges of the foil up to meet in the center above the shrimp and black bean mixture.  Fold down the foil and seal well.

-  Place the foil packets on the grill, cover and cook for 10-12 minutes until the shrimp are opaque.  (I cooked ours for about 12 minutes.)

-  Carefully open the foil packets - WATCH FOR THE STEAM - and stir the contents.  Top with diced avocado and sprinkle with fresh cilantro if desired.

- ENJOY!!!!  You can serve this over brown rice, tortillas or lettuce wraps.  I served mine with brown rice I prepped a day or so prior.

***Can't wait to try this but use chicken sometime instead of shrimp in the near future.

Let me know what you think!!  Thanks for stopping by and checking out my blog!

~Sarah Strubhar
Independent Team Beachbody Coach

Chicken Fajita Pita Pizzas

After making a double batch of the slow cooker chicken fajitas on Friday night, I knew I wanted to try a chicken fajita pizza, I mean why not?!?!  And lately in our house, Saturday night has been pizza night, so that's exactly what I did!  Let's just say, yet again, I was NOT disappointed.  They were DELICIOUS and can't wait to have them for lunch this week as well!

Chicken Fajita Pita Pizzas

Ingredients:
1 Red Container Slow Cooker Chicken Fajita Meat (click here for the recipe)
1/4 Green Container of Cooked Peppers and Onions from the Chicken Fajitas
1 6-inch Whole Wheat Pita Pocket
1 Blue Container of Shredded Cheese (I used Mexican Cheese)
Couple tablespoons of Fresh Salsa

Directions:

-  Pre-heat your oven to 350 degrees.

-  Spread the salsa over the whole wheat pita.

- Top with the chicken. (I used about 1/2 my container and then used the rest on a large salad.)

- Top with cheese, then the peppers and onions.

- Place in pre-heated oven for about 8-10 minutes (or until your cheese is melted and bubbly).

ENJOY!!!

Thanks for stopping by!  Hope you enjoy!!  Feel free to leave some feedback if you try this out and check back often for more new recipes!

~Sarah Strubhar
Independent Beachbody Coach

Slow Cooker Chicken Fajitas

I was looking for some new recipes to try recently and I have seen this one for a while on Team Beachbody's blog site.  It has been on my list to try and I am SOOOO glad I finally gave it a try.  It was easy to prep and do and didn't disappoint.  Not to mention short of the toppings you add if desired, dinner was in one pot and done!  Give it a try for a new "Mexican Monday", "Taco Tuesday" whatever you want to call it recipe!!!

Slow Cooker Chicken Fajitas

Ingredients:

1 (14.5-oz.) can Diced Tomatoes (or diced tomatoes with green chiles), no salt added
1 med, Onion, cut into quarters, sliced
1 med. Red Bell Pepper, cut into strips
1 med. Orange Bell Pepper, cut into strips
2 tsp. Chile Powder
1 tsp. Cumin
½ tsp. Black Pepper
1 1/2 - 2 Tbsp. fresh Lime Juice
1 lb. raw Chicken Breast, boneless, skinless, (sliced if desired)
8 6-inch Whole Wheat Flour Tortillas, warm OR Corn Tortillas
½ cup Fresh Tomato Salsa
8 tsp. low-fat (1%) plain Greek Yogurt
½ medium Avocado, sliced (optional)
Finely chopped cilantro
Taco Toppings if desired - Romaine Lettuce, Tomatoes, Cheese, etc.

Directions:

1. Place tomatoes, onion, bell peppers, chile powder, cumin, pepper, and lime juice in a 3-quart slow cooker; mix well.

2. Add chicken; cook, covered, on low temperature for 4 to 5 hours (or on high or 2 to 3 hours), stirring once or twice, until chicken is cooked through and vegetables are tender.

3. Evenly divide mixture between tortillas. Top evenly with salsa, yogurt, avocado, and cilantro.

Serves:  4, 2 Fajitas each (everything divided evenly among the tortillas)

21 Day Fix approved - I measured mine the following:

Chicken = 1 Red

2 corn tortilas = 1 Yellow

1/4 of a green container of cooked Peppers/Onion = 1/2 Green

Remaining Toppings into Green

Avocado OR Cheese = 1 Blue

Hope you enjoy this as m

uch as my family did!  Can't wait to have this again!  Oh and I will be, as I made a double batch to have enough for snacks, salads and BONUS I made Chicken Fajita Pita Pizzas!!!  Talk about a delicious way to change up the normal pizza night!

Thanks for stopping by!  Feel free to leave your comments once you try this out!

~Sarah Strubhar

Independent Team Beachbody Coach

3-Cheese Spaghetti Squash Casserole Bake

Have you ever tried spaghetti squash?  It might sound crazy to you to even try it.  I thought the same thing when I tried it at first.  And, honestly, I DID NOT like it.  The first time I tried it I microwaved it and actually threw it in the trash.  But, since that time over 7 years ago, I have given it another try or two or three or four and have finally come to LIKE it!!!

But, I usually just roast it and serve it with sauce and meatballs.  I have tried different recipes with it and haven't found any I have liked as much - UNTIL NOW!!!!!  Found this recipe in an issue of the Clean Eating Magazine and altered it a little bit.  Let's just say it was SOOOO yummy, I could have eaten the entire dish, thank goodness for my 21 Day Fix container to keep me on track.  Give it a try and let me know what you think!

3-Cheese Spaghetti Squash Casserole

Ingredients:
1 medium Spaghetti Squash, halved lengthwise with seeds removed
2 tsp. Olive Oil, divided
10oz. Mushrooms, sliced
1 medium Yellow Onion, diced
1 large Jalapeno Pepper, seeded and diced
Garlic Powder (or 1 clove garlic, minced)
1-2cp. Spinach leaves (I added this and only added 1cp. of spinach and wished I would have added more)
25 Grape Tomatoes, halved (I added this and would add more next time)
6oz. Pepper Jack Cheese - grated or shredded
2oz. Mozzerella Cheese - grated or shredded
1/2 cp. Whole Milk Ricotta Cheese
1 1/2 tsp. Paprika
1 tsp. Sea Salt
1/2 tsp. Black Pepper
1 tbsp. Whole Wheat Bread Crumbs (optional)

Directions:
1.  Preheat oven to 375 degrees.  Prick the halved and seeded spaghetti squash with a fork all over.  Place in a 9x13 baking dish cut sides down and add 1/2 inch water.  Bake for 1 hour.  Then let cool a bit to be able to touch.

2.  In a large skillet, heat 1 tsp. oil on medium high heat.  Add the mushrooms and saute, stirring frequently for about 5 minutes.  Add in the last 1 tsp. olive oil, onion, jalapeno and garlic clove or garlic powder.  Saute until the onion is translucent (about 5 more minutes).  Then stir in the spinach and tomatoes if desired and cook until the spinach begins to wilt down.  Remove from heat and let cool slightly.

3.  With a fork scrape the insides of the squash into a large bowl.  Add in the mushroom mixture, cheese, paprika, salt, and pepper.  Stir to combine.  Spread in a casserole dish.  Sprinkle with bread crumbs if desired.  Bake for 25 more minutes until bubbly.

*When I ate this, I measured out 1 1/2 containers of this in my green container and counted it as 2 green containers and 1 blue container.  I omitted the bread crumbs as I am not a fan of  bread crumbs on casserole dishes.
*  I also served this with some meatballs on the side for a proteinAND a piece of whole grain garlic bread.

Hope you enjoy this as much as I did!

Feel free to leave some feedback if you try this recipe or any other recipe I have posted.

Thanks for stopping by and check back again for more recipes.

~Sarah Strubhar
Independent Team Beachbody 
Ruby Coach