Magic Mushrooms ;)

Lol! Ok...these are not THOSE kind of magic mushrooms... but seriously, they are delicious! I prefer to use baby bellas, but you can use any kind of mushroom that you like. :)

Serves 2-4

Ingredients
Mushrooms
Extra Virgin Olive Oil
Balsamic Vinegar
Himalayan Pink Salt
Black Pepper

Directions:

1) Warm 1 tsp of EVOO in a non stick skillet over med heat

2) Add mushrooms and let them cook for 5 minutes or so...flipping occasionally but not too much. (You want them to brown)

3) Add a few sprinkles of balsamic vinegar and let cook another 5 minutes or until browned to your liking.

4) Add salt and pepper.

Simple and DELISH! Enjoy!

Ginger Garlic Veggie Stir Fry

The first time I tried this recipe, it was for dinner, during a three day cleanse, and it was for dinner. I LOVE veggies, but I am going to go ahead and say that unless you are on a cleanse, this dish would be GREAT accompanied with a nice piece of grilled chicken, or fish, some rice and a side salad. Enjoy!!!

Serves 2

1 tsp oil
1 tsp minced fresh ginger
1 cloves of garlic
2 cups of sliced bell peppers
2 cups of sliced carrots
2 cups of green beans
1/2 cup of organic low sodium vegetable broth
Himalayan Sea Salt


1) Heat up a wok with medium heat and add oil.
2) Add ginger and garlic and cook, stirring frequently for 1 minute or until fragrant.
3) Add all veggies, broth and salt. Cook for around 7 minutes or until veggies are tender but still crisp.

Enjoy!!!

Tofu Scramble... #meatlessmondays

Full disclosure, I am a meat and potatoes type of girl. It took awhile to get me to even try tofu let alone actually like it!!! Tofu will take on whatever flavor you marinade it with, so make sure you add a little somethin, somethin or it will taste pretty darn plain!

I have played with this a few different ways and this seems to be my favorite way yet! Tofu is like a sponge so it will hold a ton of moisture. Make sure to put the tofu between two paper towels  for at least an hour and let the water get out. I usually like to put a heavy pot on top for extra pressure.

Serves 2

1 Package of extra firm Tofu (precut into cubes)
2 TBSP of Braggs Amino Acids
3 cloves of minced garlic
1 tsp extra virgin olive oil
1 red bell pepper, thinly sliced
2 cups of baby spinach
Himalayan pink salt

Instructions

1) In a medium bowl, mix together the amino acids and minced garlic. Add the tofu and let it marinate for at least 30 minutes.
2) Heat a large frying pan and add oil.
3) Add tofu to pan in a single layer and let brown for about 5 minutes. Tossing occasionally.
4) Add peppers. Cook 4 minutes more.
5) Add spinach and salt to taste. Cook 2 minutes more.
6) Enjoy and serve with brown rice or quinoa, or enjoy on it's own!

Not your Momma's Roast Pork

I have been making pork tenderloin for many years now and every time I do, it comes out dry, bland, and chewy. I keep trying though because I am always looking for a good lean substitute for chicken (I mean how many nights a week can you eat chicken people, seriously). Well, I can honestly say, I have found the PERFECT recipe to make that juicy, tasty, melt in your mouth pork and of course it comes from my girl Gina over at SkinnyTaste.com.

This recipe is quick and easy... two words that are music to my ears! The flavor is sweet but tangy and the texture if the meat is spot on! Even my husband, who BEGS me to stop making pork, loves it and goes back for seconds (and sometimes thirds). We usually end up throwing away half of our tenderloin but this time, he and I were fighting over who should get the last piece (of course I won). 

What in the world is fig butter? I asked myself this question before making this dish. So, I had to do a little research. Jams can get kind of sticky but fruit butters are just smooth. In the realm of fruit spreads, they are also known for bigger, bolder, more concentrated fruit flavor. In fact, according to federal regulation, fruit butter must contain at least five parts fruit to two parts sweetener. No BUTTER at all! I used Trader Joe's fig butter, but if you don't have any on hand you could also use another fruit spread, such as apple butter.

I didn't have any parsley on hand so I didn't use it. Make this one soon and tell me what you think. :) 




Serves 4



Ingredients:



- 20 oz pork tenderloins
- kosher salt, to taste

- 1/4 tsp garlic powder
- 1 1/2 tbsp balsamic vinegar
- 2 tbsp fig butter
- (optional) chopped parsley for garnish













Instructions:
1) Preheat the oven to 375°F. Season the pork with salt and garlic powder and place on a baking pan. Combine the vinegar and fig butter and generously brush it all over the pork.


2) Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven. Let it rest for 10 to 15 minutes before slicing into 8 pieces. Top with parsley if desired.

Enjoy!!

Old Clothes?!?!?!? Huh??

Ropa Vieja! 
Honestly, when I first heard the name of this dish, I would NOT even try it! I mean, who wants to eat dirty clothes anyway?!?!?! But, when I finally learned that it was the look of the dish, and not the taste that gives Ropa Vieja it's name, I decided it was worth a shot... and boy, this one packs a ton of flavor! 

Traditionally made with skirt (or flank) steak, cooked until very tender and then shredded (hence the name ragged, old clothes), it can be served over rice, shredded lettuce, or even used as a filler for tacos and burritos. I chose to make it tonight with chicken breast to put a healthier spin on things. 

Serves 4

Ingredients

Crock Pot

4 chicken boneless, skinless breast fillets

1 small onion, quartered
1 tomato, quartered
1 carrot, chopped
2 cloves of garlic, peeled
2 bay leaves
water

Stove Top
1 tsp extra virgin olive oil
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 clove of garlic, peeled and chopped
1/4 cup white wine
3/4 cup tomato sauce
3/4 cup fresh chicken broth (from above)
1 tsp cumin
1 tsp garlic powder
Salt and Pepper to taste




Step 1

1) In the crock pot, place chicken, onion, tomato, carrot, garlic, bay leaves and pour in the water so that it just covers chicken . Put top on and cook chicken on high for 4 hours. 

2) Once done, take chicken out and shred with two forks. Set chicken aside. (Keep broth for later.)

Step 2

3) Heat a large, deep skillet and add olive oil. Add onion and peppers. Cook for 3-4 minutes and then put in garlic. Cook another 1 minute.

4) Add in shredded chicken, wine, tomato sauce, fresh broth, cumin, garlic powder, salt and pepper. Mix well.

5) Cover and simmer for 8-10 minutes OR return the ropa vieja to crock pot on low for an additional hour or two, or until you are ready to serve. **The longer this one cooks on low heat, the better!**

Enjoy!!! 

21 Day Fix Approved Taco and Quinoa Taco Bake

Holy cow! This meal is so super scrumptious that I just HAVE to share it! I am currently on my second round of 21 Day Fix, and am always on the look out for complete meals, that are quick, easy, and where I can easily figure out my containers....and this is JUST that! Pure heaven!!

One serving of this bad boy is 1/4 of a 9x13 dish, and trust me it is filling. I ate dinner around 6:00 PM and when I went to bed around 11:00 PM I was still feeling satisfied. No nighttime snacking for this chick right here. If you are on the Fix, one serving will count as: 1 yellow, 1 green, 1 blue, 1 red. 

*Half of the cheese on top is made with Cheddar style almond cheese, because my hubby is dairy free.

Servings: 4


Ingredients:
1 cup Uncooked Quinoa
Cooking spray
1 onion, chopped
1 garlic, minced
1 pepper, chopped
1 20 oz package of Extra Lean Ground Turkey (I use Jenny-O)
1 lime
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
2 cups tomato sauce
1 cup of reduced fat cheddar cheese (spread out to 4 blue containers in the Fix)
Himalayan Pink Sea Salt 
Pepper

1) Preheat oven to 350 degrees. Spray a 9x13 casserole dish and set aside.
2) Cook quinoa according to package directions.
3) While quinoa is cooking, spray a large pan with cooking spray, add onion and cook for 5 min. Then add garlic, and cook 1 minute more.
4) Add turkey to the mix, stirring together and breaking it up. Let cook for 5 minutes and then add in peppers.
5) Cook for an additional 3 minutes or until meat is browned. 
6) Add in the juice of 1 lime and all the spices, plus the S & P. Mix together and cook an additional 1 minute.
7) Remove from heat and combine the quinoa with the turkey/veggie mix. Add in the tomato sauce, and 1 blue container of cheese (about 1/4 cup), and mix well. 
8) Add the mixture to the prepared casserole dish. Top with remaining cheese (about 3/4 cup). Cover with foil and pop in the oven for 20 minutes. Remove foil and cook an additional 10 minutes. 
9) Divide into 4 sections and ENJOY!!!

Winner, Winner!! Chicken dinner....but technically its turkey chili...

Ok...confession...this was the first meal I learned how to cook as a married woman. Yes, before that I could get food on the table...chinese, pizza, chicken fingers...LOL! But once I became I wife, I felt that it was only right that I start making actual healthy dinners. 

I was told that a chili was the place to start. It's easy. You can basically put anything you want in it. And it's really hard to mess up. So, I googled it and decided to go with a turkey chili recipe that was actually created for kids! I thought, this should be easy enough. And I was right! Six years later, I have pretty much perfected it, and tend to make it a bit different each time.

For me, the trick it to cook it off, on low, for at LEAST an hour. I like my chili thick, and this is the BEST way to do it. The longer it simmers, the stronger the flavors become and the tastier it is! 

I used to accompany this delicious dish with regular ole rice, but now that I have found cauliflower rice, well it's a whole new ballgame!! I will be uploading that recipe soon, or if you would like to try it sooner,  you can check out my Instagram: MissKateFit or search #KateEatsClean to find out how it's done. 

Serves 4:


Ingredients:
1 TBSP Extra virgin olive oil
1 small onion, chopped
1 orange bell pepper, chopped
2 cloves of garlic, minced
1 package of JENNIE-O Lean (or Extra Lean) ground turkey
1 tsp cumin
1/2 tsp mild chili powder
1 can of cannellini beans, rinsed and drained
1 can of kidney beans, rinsed and drained
1 can of no salt added diced tomatoes
1/2 cup salsa (your favorite brand)
No salt added organic chicken stock
Salt
Pepper

1) Heat the oil to a dutch oven, or large pan, over medium/high heat. 
2) Add the onions and the peppers. Cook for 4-5 minutes.
3) Add garlic and cook until fragrant. (About 1 minute)
4) Add in the turkey and break up. Sprinkle in some salt and pepper, as well as the cumin and chili powder. Let brown for about 8 minutes, occasionally breaking it up as it cooks.
5) Once browned, add in beans, tomatoes, salsa and cover with the chicken stock.
6) Bring to a simmer, and cook off until desired thickness.

Serve with rice, cauliflower rice, corn chips, avocado, corn or alone. Enjoy!!