Slow-Cooker Latin Chicken With Black Beans And Sweet Potatoes Serves 6-8 21 Day Fix Containers: 1 ½ Red, 1 ½ Yellow

INGREDIENTS

• 3 lb. bone-in skinless chicken thighs (Take Skin Off to Eat) • 2 tsp. ground cumin • salt and pepper • 1 tsp. smoked paprika • ½ tsp. ground allspice • 1 c. chicken broth • ½ c. salsa • 3 clove garlic • 2 can black beans • 1 lb. sweet potatoes • ⅓ c. loosely packed fresh cilantro leaves • Lime wedges

DIRECTIONS

1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.

2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.

3. In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.

4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

Slow Cooker Chicken Enchilada Quinoa Serves 6-8 21 Day Fix Containers: ½ Red, 1 Yellow, ½ Purple, ½ Blue

INGREDIENTS

• 1 pound ground chicken • 1 1/2 cups uncooked quinoa (3 Yellow) , (we use cauliflower rice 1 ½ Green) • 1 can (15-ounce) black beans, drained and rinsed • 1 cup frozen corn • 1 can (15-ounce) diced fire roasted tomatoes • 2 cloves garlic, minced • 1 medium onion, chopped • 1 or 2 jalapeno peppers, finely chopped (depending on the heat level you want) • 1 cup water • 1 can (10-ounces) enchilada sauce • 2 tablespoons Mexican chili powder • 1 tablespoon cumin • 2 teaspoons ground coriander • 1 cup shredded Mexican blend cheese • 3 green onions, chopped • 1/4 cup fresh cilantro, chopped

DIRECTIONS

1. In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.

2. Add in the uncooked quinoa, the black beans, frozen corn, diced tomatoes, garlic, onion, and jalapeno, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.

3. Remove the lid and stir everything again. Taste and adjust seasoning if necessary. Stir in the half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt. Top with the chopped green onions and cilantro.

Slow Cooker Honey Garlic Chicken and Veggies Serves 6-8 21 Day Fix Containers: 1 Red, 1 Yellow, 1 Green

INGREDIENTS

• 8 bone-in, skin-on chicken thighs (skin off to eat) • 16 ounces baby red potatoes, halved (optional sweet potatos) • 16 ounces baby carrots (2 ½ cups fresh) • 16 ounces green beans, trimmed (2 ½ cups fresh) • 2 tablespoons chopped fresh parsley leaves

FOR THE SAUCE

• 1/2 cup reduced sodium soy sauce • 1/2 cup honey • 1/4 cup ketchup • 2 cloves garlic, minced • 1 teaspoon dried basil • 1/2 teaspoon dried oregano • 1/4 teaspoon crushed red pepper flakes • 1/4 teaspoon ground black

DIRECTIONS

1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.

2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.

3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.

4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Slow Cooker Buffalo Chicken Stuffed Sweet Potato Serves 4 21 Day Fix Containers: 1 Red, 2 Yellow

Serves: 4 servings

INGREDIENTS

• 1 lb. boneless skinless chicken breast • ⅓ cup hot pepper sauce (such as Frank's Red Hot) • 2 Tbsp. ghee (may sub coconut oil) • 1 Tbsp. coconut aminos (soy sauce low sodium) • ½ tsp. garlic powder • ¼ tsp. cayenne (optional - adds more heat) • 4 small baked sweet potatoes (about 7 oz. each uncooked)

DIRECTIONS

1. Place chicken in a slow cooker set on low. 2. In a small saucepan on medium-high heat, combine the hot sauce, ghee,

coconut aminos, garlic powder and optional cayenne. Stir together and heat until ghee is melted.

3. Pour sauce into slow cooker. 4. Cook for 4-6 hour on low or until chicken is tender. 5. Remove chicken from slow cooker and shred with two forks. Return shredded

chicken to slow cooker and toss with sauce. 6. Turn slow cooker to warm (or remain on low)until ready to serve.

Caprese Tomato Spinach Soup (Serves 4) Serves 6-8 21 Day Fix Containers: 1 ½ Purple, ½ Blue

INGREDIENTS

• 1 can (28 0z.) Organic Fire Roasted Tomatoes, the fire roasted tomatoes give all the flavor to the soup.

• 3-4 cups water start with 3, then add more to desired consistency. • 2-3 glugs extra virgin olive oil • 5-7 Sun dried tomatoes, chopped. • 2 small shallots finely chopped • 1 medium garlic clove thinly sliced • ½ teaspoon dry basil • 1 good pinch dry thyme • 1 large bay leaf • ½ teaspoon celery salt • 1-1/2 teaspoons sea salt • ½ teaspoon freshly ground black pepper • 2 teaspoons balsamic vinegar

DIRECTIONS

1. In a medium soup pot over medium heat, warm up the extra virgin olive oil. Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3-4 minutes.

2. Add the dry basil, thyme salt and black pepper, saute for another minute. 3. Add the can of crushed fire roasted tomatoes, and cook for 2-3 minutes on medium. 4. Add the water, stir until well incorporated, cover with a lid and reduce the heat to

low, simmer for 6-8 minutes. With an immersion blender puree the soup. ( I love this gadget in the kitchen, it is so practical and easy to puree your soup on the same pot!)

Cream of Zucchini Soup Serves 4 21 Day Fix Containers: 1 Green, 1/4 Yellow,

INGREDIENTS

• 1/2 small onion, quartered • 2 cloves garlic • 3 medium zucchini, skin on cut in large chunks • 32 oz reduced sodium Swanson chicken broth (or vegetable) • 2 tbsp reduced fat sour cream • kosher salt and black pepper to taste • fresh grated parmesan cheese if desired for topping (optional)

DIRECTIONS

1. Combine chicken broth, onion, garlic and zucchini in a large pot over medium heat and bring to a boil. Lower heat, cover, and simmer until tender, about 20 minutes. Remove from heat and purée with an immersion blender, add the sour cream and purée again until smooth.

2. Taste for salt and pepper and adjust to taste. Serve hot.

Skinny Buffalo Chicken Soup (Serves 6) Serves 6-8 21 Day Fix Containers: 1 Red, 1 ½ Green, ¼ Yellow

INGREDIENTS

• 2 pounds of cooked and shredded rotisserie chicken • 3 tbsp of ranch seasoning* • 1 large head of cauliflower chopped • 4 cups chicken stock • 2 cups chicken broth • 1 cup water • 1 pound of sliced carrots • 6 stalks of celery sliced • 1 medium onion, diced • 1 tablespoon butter • 1 cup Franks Red Hot Sauce (or your favorite hot sauce), use less if you want it to

be less spicy, more if you want to burn your mouth off :) • chopped green onion and blue cheese crumbles for garnish

DIRECTIONS

1. Boil cauliflower in stock pot with water, ranch seasoning, chicken broth, and chicken stock until very tender; approximately 10 minutes. 2. While cauliflower is cooking, saute carrots, celery, and onion with the butter. Cook on medium heat until the onions are translucent and the vegetables are fork tender. 3. Using an immersion blender, blend the cauliflower into a puree in the stock pot. It should blend completely and form a thicker base for the soup. Add the hot sauce and stir. 4. Add the celery, carrots, and onion to the stock pot and stir. 5. Stir in chicken and let cook on low for 20-30 minutes 6. Serve hot with green onion and blue cheese as garnish (optional)