Chicken Coconut Curry


  • 2 tbsp olive oil
  • 3 chicken breasts
  • 1 head of broccoli
  • 2 Bell peppers
  • 1 can coconut milk
  • 2-3 tbsp curry powder
  • 1/2 tbsp cumin
  • 2 tsp salt
  • rice


  1. chop chicken into cubes and dump in pan with olive oil over medium high heat until cooked through.
  2. add chopped bell peppers, broccoli, coconut milk, curry powder, cumin, and salt. Turn down to simmer and cook for 5-10 minutes.
  3. cook as much rice as your family need and pour coconut chicken mix over the rice.


Buffalo Chicken Salad


  • 2 (15-oz.) cans organic black beans
  • 3 avocados
  • 2 tomatoes
  • 6 chicken breasts
  • 1 cup Franks Red Hot Buffalo Sauce
  • 1 tablespoon garlic, minced
  • 1 packet Hidden Valley Greek Yogurt Dressing
  • 1-1/3 cups plain Greek yogurt
  • 3 tablespoons almond milk
  • 1 head of lettuce


  1. Throw the chicken, garlic, and hot sauce into the crockpot and cook on low for 6 hours or on high for 3 hours. Once chicken is cooked through, shred it with 2 forks and set aside.
  2. In a separate bowl, mix together the Hidden Valley Greek Yogurt Dressing, Greek yogurt, and milk then stick it in the fridge.
  3. Next, drain and rinse your corn and black beans and add them to a bowl. Dice up the tomatoes and avocado and add them to the bowl as well.
  4. Assemble your bowl by adding in the veggie mixture, topping with chicken, and finishing them off with some healthy Greek yogurt ranch dressing.

Whole30 Sloppy Joe

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  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 3/4 cup chopped green pepper
  • 1 can tomato sauce
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 5 medjool dates, pitted
  • 2/3 cup water (reserved)
  • russet potatoes (one per person)


  1. Brown the meat in a large pan over medium/high heat and add the onion.  Drain any excess grease.
  2. Reduce the head to medium and add in the green pepper, apple cider vinegar, dijon mustard, garlic, dried parsley, and salt.  Mix well.
  3. Meanwhile, in a small pot, bring 2/3 cup water to a boil and add the dates.  Boil 30-60 seconds, just long enough to significantly
  4. soften the dates.  Remove the dates from the pot (reserving the water for later)
  5. Place the dates into a food processor or blender, then add tomato sauce, and tomato paste.  Blend well then add to the beef mixture.
  6. Add 2 tablespoons of the reserved date water.
  7. Wash and dry a russet potato.  Poke the potato with a fork or knife a few times and then microwave for 5-7 minutes.  Until the potato is soft inside.
  8. Serve sloppy joe mixture on top of baked potato and garnish with green onion.

Pork Carnitas

Pork Ingredients:

  • 3 lbs of Pork Loin
  • 1 bay leaf
  • 1 1/2 cup of water

Make the rub:

  • 2 tbsp of chili powder
  • 2 tsp of cumin
  • 1 tsp of ground coriander
  • 1/2 tsp cloves
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp oregano


  1. Mix all spices together except the bay leaf in a bowl.
  2. Rub down the entire pork loin with the spices and place in your slow cooker.
  3. Add the bay leaf and water and cook on low for 6-8 hours.  Keep an eye on the pork just to make sure the water doesn't absorb and it dries out.  If you have to add more liquid please do.
  4. Your pork should pull apart easily so you can shred it.
  5. Once you it is able to be shredded take it from the crock pot, shred and then place back into the crock pot.  Stir the meat to coat with the juices.
  6. You can fill a red container with this for the 21 day fix!

Carnita toppings:

  • Corn Tortillas
  • Black or Pinto Beans in a can
  • Romain Lettuce
  • Diced Tomatoes
  • Diced Avocado
  • Shredded cheddar cheese

Cilantro Lime Seasoning: (Do not omit this, it is what makes the whole thing just amazing)

  • Greek yogurt
  • 1/4 Cup Fresh Lime Juice
  • 1/4 Cup Fresh Cilantro Chopped
  • 1 lime cut into wedges for garnish
  1. Combine these ingredients in a bowl for the dressing and set aside.
  2. Add the drained beans with 1/2 of a cup of water to a pot on the stove over medium heat. Cook until heated through.  Gently mash with a fork until they reach your desired consistency.
  3. Lightly spray your corn tortillas with cooking spray and place on a foil lined baking sheet.
  4. Crisp in the oven on 350 degrees for 8-10 minutes until desired crispiness. Thanks Melanie!

Bratwurst, Pepper, Onion and Sweet Potato Hash


  • 3 bratwurst or chicken sausage cut into 1/4 inch rounds
  • 1 green bell pepper, diced
  • 1/2 yellow, red or orange bell pepper, diced
  • 1 onion, diced
  • 1 sweet potato, peeled and diced
  • olive oil
  • salt and pepper


  1. In a heavy bottomed skillet (I like to use my cast iron), heat 2 tbsp of olive oil over medium-high heat.  Add the potatoes to the skillet and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times to ensure even browning.  
  2. In a separate skillet, brown the sliced meat for around 5 minutes in 1 tbsp of olive oil over medium high heat.  Remove the meat from the pan and set aside.  Add the peppers and onions to the skillet and season with a pinch of salt and pepper.  Cook for 5 minutes, or until softened, stirring occasionally.  
  3. Add the cooked potatoes and kielbasa to the skillet with the onions and peppers and mix everything together.  

21 Day Fix Approved Chicken Fried Rice


  • 2 cups Brown Rice
  • 1.5 cups Mixed Veggies (Carrots & Peas & Onions etc)
  • Grilled Chicken
  • 2 whole Eggs
  • 4 Tbsp Bragg’s Liquid Aminos Soy Sauce Alternative


  1.  Scramble two eggs in a pan
  2. When done, throw in Brown Rice, Grilled Chicken, Mixed Veggies and Onions
  3. Cook until warm
  4. Mix in 4 Tbsp of Bragg’s Liquid Aminos
  5. Stir around until golden & Enjoy!

21 Day Fix Approved Chicken Enchiladas (Homemade Sauce)

Enchilada Sauce:

  • 2 tablespoons olive oil
  • 1 onion, chopped (about a cup)
  • 3 cloves garlic, minced
  • 3 whole, large tomatoes, diced
  • 1 cup of spinach
  •  1 tablespoons chili powder
  • 1/4 teaspoon cayenne
  • 1 teaspoons cumin
  • 2 tablespoons chopped oregano leaves
  • 1 teaspoon chopped rosemary leaves
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 2 teaspoon freshly-ground black pepper


In a large skillet, heat olive oil over medium heat. Add onions and cook until browned, about 10 minutes. Add garlic and spinach and cook for another minute until the spinach starts to wilt. Pour onions and garlic into the carafe of a blender and add tomatoes, chili powder, cayenne, cumin, oregano, rosemary, lemon juice, salt, and pepper. Puree the sauce until completely smooth. This makes about 3 cups…you WILL have extra  you can freeze or refrigerate the rest.

Enchilada Ingredients:

  • 4 Large Chicken Breast
  • 1 Green Bell Pepper diced
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 2 Tablespoons Mrs Dash Fiesta Lime Salt Free seasoning
  • 1/2 Cup Salsa (no sugar added)
  • 1-2 Cup water as needed
  • 8 Corn Tortillas
  • 2/3 Cups shredded cheese of your choice


  1. In a medium sauce pan pour the water, garlic, onion, and bell peppers and bring to a low boil.
    Add the chicken breasts and cover with a healthy layer of Mrs. Dash. Add the salsa on top.
    Cook for about 20 minutes until done. The chicken will NOT be covered with water, so you'll need to watch it.
    The water should be evaporated out most of the way and the chicken should shred with a fork. If not, place it on a cutting board and chop it into fine pieces. place back in the pan and boil until most of the water is gone. Feel free to add more seasonings if you need.

  2. Preheat the oven to 350 degrees. Get a Pyrex dish and put about 1 cup of the ENCHILADA SAUCE in the bottom.

  3. Microwave 8 corn tortillas for about 15 seconds. Coat each tortilla in the sauce (it doesn't have to be dripping) and put 1/2 of a red container in each one (1/4 of the chicken mixture) roll them up, and place them SEAM SIDE DOWN in the dish. Then, cover with about 3/4 of a cup of ENCHILADA SAUCE. Bake for about 20 minutes and remove. Cover with 2 blue containers of Shredded Cheddar Cheese (or alternative such as non dairy, like I did my side). Bake an additional 10 minutes. Remove from the oven and let them sit for about 15 minutes before serving

Lemon and Herb Spaghetti Squash with Roasted Shrimp


  • 2 small to medium spaghetti squash
  • 12 oz. large shrimp, peeled and deveined (about 20 shrimp)
  • 1 Tbsp olive oil
  • 2 Tbsp butter (grass fed)
  • Salt and cracked pepper, to taste
  • 3 cloves garlic, minced
  • 2 lemons, juiced
  • 1 tsp. lemon zest
  • ½ cup dry white wine
  • 1 tsp. Dijon mustard
  • ¼ tsp. red pepper flakes
  • ¼ cup plain Greek yogurt
  • 2 Tbsp fresh parsley, chopped


  1. To make the spaghetti squash, preheat oven to 350 degrees F and cut squash right down the middle. Scoop out all the seeds and place cut side down on a baking sheet lightly sprayed with oil so they don't stick. Bake the squash in the oven for 45 minutes until tender.
  2. Meanwhile in a large skillet, melt oil and butter over medium high heat, add shrimp and season with salt and pepper, sauteing for about 2 minutes. Add garlic and saute an additional 2 minutes until shrimp is cooked through; remove from heat and set aside (you don't want to overcook the shrimp)
  3. Add lemon juice, lemon zest, white wine, Dijon mustard and red pepper flakes and bring to a boil. Reduce heat and allow sauce to simmer until the spaghetti squash has finished baking.
  4. Remove the skillet from heat and take squash out of the oven. Scrape out all the strands of spaghetti using a fork, throw spaghetti squash into a colander and place in the sink, pressing gently with a paper towel to allow any excess water to drain out.
  5. Whisk yogurt in with the sauce until creamy and smooth then stir in chopped parsley. Toss with spaghetti squash and shrimp, serve and enjoy! thanks eat yourself skinny!

Grilled Chicken Gyro


  • 4 slices pita bread
  • 1 pound boneless chicken breast


Marinade Ingredients:

  • ¼ cup lemon juice
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • ½ teaspoon dijon mustard


Gyro Toppings:

  • Red onion, diced
  • Crumbled Feta Cheese
  • Romaine Lettuce
  • Diced Tomato
  • Tzatziki Sauce (recipe below)

Tzatziki Sauce:

  • 1 cucumber - peeled, seeded, diced and water squeezed out.
  • 1 cup plain greek yogurt
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoons dill
  • ¼ teaspoon black pepper.


  1. To prepare marinade, mix all of the marinade ingredients together.
  2. Place chicken in gallon size food storage bag with the marinade. Let sit for at least 30 minutes and up to two hours.
  3. dice cucumber
  4. Mix all tzatziki ingredients in a bowl.
  5. Grill chicken. Slice into thin strips when chicken in finished cooking through.
  6. To assemble. layer several pieces of chicken on each pita and top with favorite gyro toppings.
  7. Add a nice dollop of tzatziki sauce to each. thanks the farmgirlgabs.


Shrimp Coconut Curry


  • ¼ cup canned light coconut milk
  • 1 tsp. fresh lime juice
  • ½ tsp. raw honey (or agave syrup) (optional)
  • ½ tsp. curry powder
  • 1 thin slice fresh ginger, peeled, finely chopped
  • ¼ tsp. finely chopped garlic
  • 6 oz. raw medium shrimp, peeled, deveined
  • ¼ tsp. ground black pepper
  • 1 tsp. extra-virgin organic coconut oil
  • ½ medium red bell pepper, chopped

1. Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl; mix well. Set aside.
2. Season shrimp with pepper.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.
5. Add coconut milk mixture. Bring to a boil. Reduce heat to low; gently boil for 5 minutes, or until sauce is slightly thickened and shrimp is opaque and firm.

(thanks beachbody blog)

Clean Eating Meatloaf


  • 2 lbs of lean ground turkey
  • 1 cup all natural mild salsa
  • 1 cup whole wheat bread crumbs (Ezekiel bread)
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, finely chopped
  • 1 teaspoon salt
  • Ground black pepper (to taste)
  • Fresh chopped parsley 


  1. Preheat oven to 375 degrees.
  2. Combine turkey, salsa, bread crumbs, egg, garlic, salt, and pepper in large bowl. Press mixture into 9x15 inche loaf pan, or form into shape of a loaf and place on ungreased 13x9x2 inch baking pan.
  3. Bake for 60 to 70 minutes or until center is no longer pink and meat is cooked through. Let stand 10 minutes before serving. Cut into 8 slices and serve garnished with parsley.

Pair with sweet potato and steamed green beans for a complete meal.  (thanks Melanie mitro)

Egg and Avocado Spaghetti Squash


  • 1 small spaghetti squash
  • 4 tbsp salsa, divided
  • 2 large eggs
  • 4 oz mozzarella
  • 2 tbsp olive oil or coconut oil


  1. Pre-heat the oven to 400°F.
  2. Slice the spaghetti squash in half vertically; remove the seeds and any flesh in the center.
  3. Liberally season with salt and pepper and drizzle 1 tablespoon of olive oil on each half.
  4. Roast cut-side down for 40 minutes. When roasting is complete, turn each half over to cool for 15 minutes.
  5. Raise oven temperature to 425°F.
  6. Dice the avocado and shred the cheese.
  7. Using a fork, gently scrape the squash so it turns into "noodles."
  8. Stir in the avocado pieces and about half of the cheese in each half.
  9. Make a small well in the center; crack one egg into each half and Sprinkle remaining 1/4c of cheese around the edges of both halves.
  10. Bake an additional 20 minutes until egg whites are set.


Ranch Chicken Casserole (21 day fix approved)


  • 2 tsp olive oil
  • 1 pound thin sliced chicken breasts, cut into bite sized pieces
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 large zucchini, chopped
  • 1/2 can black beans, drained and rinsed
  • 1/2 cup brown rice (uncooked)
  • 1 can fire roasted diced tomatoes, undrained
  • 1/2 cup low sodium chicken broth
  • 1 cup low-fat cheddar cheese, shredded
  • Fresh cilantro, for garnish

Ranch Seasoning:

  • 1 tsp Dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried minced onions
  • 1 T parsley
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt


  1. In a 12" skillet, heat oil on medium high. Add chicken, onions and ranch seasoning blend. Saute and stir often for 2 minutes.
  2. Stir in bell peppers, zucchini, beans, tomatoes, rice and chicken broth. Bring to a boil, then cover. Simmer on low for 5 minutes or until chicken is no longer pink in the center and rice is tender.
  3. Sprinkle cheese evenly over skillet, cover and let stand for 5 minutes, until liquid is absorbed.
  4. Top with Cilantro and serve!

21 Day Fix Counts: 

1 serving= 1/4 of the skillet!

1 Red, 1 Blue, 1 Yellow, 1 1/2 Green

mexican Lasagna (21 day fix approved)


  • 1 Red and Orange Bell Pepper
  • 1 Medium Onion
  • 1 lb Lean Ground Turkey (I used extra lean ground venison this night.)
  • 1/4 cup Southwest Seasoning 
  • 2 cups Shredded Cheese – (6 blue containers worth)
  • 1 1/2 cups Fat Free Refried Beans – (2 Red Containers worth)
  • 2 Small Cans Diced Chiles
  • 2 tsp Extra Virgin Olive Oil
  • 12 Corn Tortillas

Southwest Seasoning:

  • 1Tbsp chili powder
  • 2  tspground cumin
  • 1tsp coriander
  • 1/2tsp onion powder
  • 1/2tsp garlic powder
  • 1/2tsp dried oregano
  • 1/2tsp smoked paprika
  • 1tsp sea salt
  • Mix all the ingredients together. 


  1. Dice the peppers and onions. Heat olive oil in a large skillet and add diced peppers and onions and cook until tender. Remove from the skillet and set aside.
  2. Brown your ground meat in the skillet until almost done. Add chiles to meat and finish cooking through. Add cooked onions and peppers to meat mixture, along with southwest seasoning and 1/4 cup of water. Simmer for 10 minutes.
  3. Spray the bottom of a 9×13 pan with cooking spray. Line the bottom of the pan with 6 tortillas. Spread with one red container of the refried beans. Spread 1/2 of the meat and vegetable mixture over the tortillas and beans.
  4. Layer the remaining 6 tortillas on top of the meat mixture. Repeat spreading the refried beans and remaining meat and vegetable mixture.
  5. Sprinkle 6 blue containers worth of shredded cheese evenly over the top.
  6. Bake at 375 for 30 minutes, or until heated through and cheese is hot and bubbly.

Makes 6 Servings

Per Serving: 1 Red1 Yellow1 Green1 Blue

Flatbread Pizza


  •  1 Flat Out Wrap
  •  1/4 cup shredded cheese (21 day fix: blue container)
  • 1/2 cup organic tomato/marinara sauce (1/2 purple)
  •  1 cup veggies (ex. Spinach, onions, bell pepper) (1 green)
  •  3/4 cup of your desired protein (turkey bacon, chicken) (1 red)
  •  1 tsp of olive oil
  • Garlic/Onion powder


  1. Set over to 375 degrees and spray cookie sheet cooking spray
  2. Once at temp, put flatout on pan and pop in oven. SET YOUR TIMER for 2 minutes.
  3. Timer goes off, remove and spread one teaspoon of olive oil over flatout, sprinkle garlic & onion powder, pop back in oven and set timer for another 2 minutes.
  4. Remove and top with WHATEVER your little heart desires!  Once you have everything layered, put back in and bake for 7 minutes
  5. Turn broiler on to High and set timer for 2 minutes to finish it off!


Naked Turkey Bruschetta Burgers


  •   1/4 cup chopped red onion
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • kosher salt and fresh cracked pepper to taste
  • 3 medium vine ripe tomatoes
  • 2 small cloves garlic, minced
  • 2 tbsp fresh basil leaves, chopped
  • 3 oz part skim mozzarella, diced

For the turkey zucchini burgers:

  • 1.25 lbs 93% lean ground turkey
  • 1 small zucchini, grated (1 cup, or 5 oz)
  • 1/4 cup seasoned whole wheat breadcrumbs
  • 1 clove garlic, grated
  • 1 tbsp red onion, grated
  • salt and fresh pepper
  • oil spray


  1. Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.
  2. Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.
  3. Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.
  4. To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don't forget to add the cheese), serve right away.

Thanks Skinnytaste!

Broccoli and Cheese Stuffed Chicken


  •  3 (24 oz total) large chicken breast halves
  •   1 large egg
  •  2 tsp water
  • 3/4 cup whole wheat seasoned breadcrumbs
  • 2 cups broccoli floret, cooked, chopped small
  • 5 slices reduced fat Swiss cheese (I used Lacy Swiss)
  • salt
  • spray oil
  • toothpicks


  1. Preheat oven to 350°. In a small bowl, combine egg, water and a little salt. Beat with a fork to make an egg wash. Set aside. Fill a second bowl with breadcrumbs.
  2. Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.
  3. Cut each slice of cheese in half. Place a 1/2 slice cheese in the center of the chicken and top with a little broccoli. Wrap chicken around to completely cover cheese, using toothpicks to secure. Season with a little salt.
  4. Dip chicken into egg wash, then breadcrumbs. Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

thanks skinnytaste!

Philly Cheesesteak Stuffed Peppers

Ingredients:2 large green bell peppers

  1. 2 T olive oil
  2. 3 cloves garlic, minced
  3. 4 oz mushrooms, sliced
  4. 1/2 red bell pepper, diced
  5. 1/4 tsp black pepper
  6. 1/4 tsp sea salt
  7. 1 medium yellow onion, chopped
  8. 1lb flank steak or flat iron steak, thinly sliced
  9. 1 tsp Worcestershire sauce
  10. 4 slices Provolone cheese



  1. Preheat oven to 400 degrees and spray an 8x8 baking dish with olive oil, set aside
  2. Bring a pot of water to a boil.
  3. Slice green peppers in half, remove seeds and ribs and place them int he boiling water for 3-5 minutes until they are tender. Remove peppers from the water (be careful!!) Place cut side down on a towel and let water drain.
  4. In a 12" skillet, heat olive oil on medium. Add garlic, onion, mushrooms, red bell pepper, sea salt & pepper. Saute 4-5 minutes until onions are translucent.
  5. Add steak slices and Worcestershire sauce and cook until meat is cooked to your liking
  6. Place green peppers open side up in your baking dish. Fill each pepper with meat mixture until they are overflowing. Top with slice of cheese.
  7. Bake in oven for 10 minutes until cheese is golden brown. Serve hot!

21 day fix approved: 1 stuffed pepper half | 1 Green, 1 Red, 1 Blue, 1 tsp

Aztec Chicken, Quinoa, and Avocado Soup


  • 5 cups reduced sodium chicken broth
  • 2 tsp olive oil
  • 1 cup sliced carrots
  • 1/2 cup chopped yellow bell pepper
  • 1 lb boneless, skinless chicken breasts
  • 1 medium jalepeno, diced (optional)
  • 1/2 cup quinoa, rinsed well
  • 1 tomato, diced
  • 2 cloves garlic, minced
  • 7 scallions, chopped
  • 1 medium ripe hass avocados, diced
  • 6 tbps cilantro, chopped fine
  • 4 lime wedges
  • 2 tsp olive oil
  • salt + fresh pepper to taste
  • 1 tsp cumin
  • 1/2 tsp ground sweet paprika
  • pinch chipotle chile powder (optional)


  1. In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, carrots, bell pepper, tsp of salt, an black pepper to taste,  and bring to a boil. Simmer, covered on low for about 30 minutes.
  2. Add the chicken and jalapeno (if using) and cook until the chicken is cooked through, about 15-18 min. Remove the chicken, shred it using two forks, and set it aside. 
  3. Meanwhile, in a medium saucepan, cook the quinoa according to package directions. 
  4. Add the cooked quinoa to the soup. Increase the heat to medium, and cook for 5 minutes. Remove the pot from the heat. Return the shredded chicken to the pot, season with 1/8 tsp salt and black pepper to taste, and stir in the remaining 2 tbsp cilantro. 

Better Butter Chicken


  • 2 Tbsp. butter
  • 1 1/2 cup chopped onions
  • 2 tsp. minced garlic
  • 1 Tbsp. grated ginger root
  • 1 1/2 tsp. chili powder
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground tumeric
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cumin
  • 1 can n0-salt-added diced tomatoes, drained
  • 1 1/2 cups reduced sodium chicken broth
  • 1 Tbsp. brown sugar
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 2 chicken breasts
  • 1/3 cup plain greek yogurt
  • 1 Tbsp. minced gresh cilantro
  • hot cooked basmati rice (optional)


Prepare chicken by sauteeing it in a pan sprayed with cooking spray.   Melt coconut oil in a deep, 10-inch skillet over medium heat.Add onions and garlic.  Cook slowly, stirring often, until onions are tender, about 5 minutes.Mix gingeroot, chili powder, coriander, turmeric, cinnamon, and chili powder in a small bowl.  Add to onions and garlic and cook for 1 more minute. Add tomatoes, chicken broth, brown sugar, salt, and pepper to the skillet.  Reduce heat to low.  Cover and simmer for 10 minutes, stirring occasionally. Add chicken and plain greek yogurt.  Simmer uncovered for 5 more minutes.Remove from heat and stir in cilantro. Serve over hot basmati rice, if desired.