5 Ways to Save Money on 21-Day Fix

Confession time! I desperately need to start back up on 21-Day Fix. I took the summer off of the fix, determined to eat healthy but to also indulge a little. I wanted to be able to go out and have ice cream with the kids, or to go to the movie and eat popcorn. I’m very pleased with myself that I only gained two pounds. I really let myself enjoy the summer, but now it’s back at it! I am ready to start my first round (for the second time) on 21-Day Fix.

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21 Day Fix Meal Plan and Ways to Save Money on Groceries Each Week!

One of the biggest comments I hear from friends and family is how expensive eating healthy is. When I started the 21-Day Fix back in February 2016 I was terrified of my budget being blown, just to lose a couple pounds. I am probably one of the most frugal people you will ever meet, and going over my budget gives me extreme anxiety.

When I started planning my meals and snacks I added a hundred dollars into my grocery budget for the 21 days. I set a limit of $33 extra each week, and I would have to stay under budget, there was no exception. In my mind if I couldn’t afford 21 days of eating healthy, I had to try another program.

Luckily after the first round of the 21-Day Fix I got pretty good at eating healthy and staying under my original budget of $100 each week at the store. I didn’t even need to use the extra $33 I allowed myself!

Below are five ways I kept within my original grocery budget on 21-Day Fix:

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  1. Keep it Simple: The biggest tip I can share with you is to keep your meal plan simple. Find five or ten dinners that your family likes, and stick to them. Use leftovers for lunch and simple snacks such as fruits, peanuts, and Shakeology.
  2. Buy in Bulk: Once you find foods that you like, stock up on them. I purchased bulk frozen chicken breasts, ground turkey, Naan bread, corn tortillas, frozen fruits and veggies at Sam’s Club and stored them in the freezer, then I only defrosted what I needed. This allowed me to stretch a bag of chicken breast a month, defrosting only 1-2 pieces as needed for lunches, and 6-7 pieces for dinners. You can buy reseal-able vegetable and fruit bags and only take out a green container at a time for lunch. The containers are microwaveable, making serving sizes easy!
  3. Buy Seasonal Produce: One way to save a ton is to buy seasonal produce. Peppers, zucchini, melons, and berries in the summer, and apples, pears, grapes, etc. in the fall. I found a seasonal produce chart online and bought according to the season. You can save a ton on in-season produce. Stock up on broths, canned vegetables and baking needs (coconut oil, whole wheat flour) in the fall and winter, and keep them in the pantry.
  4. Stretch Portions: I’m not for meal prepping (making a week’s worth of meals on Sunday). I have a way of convincing myself the food has spoiled and I can’t eat it. I know it’s all in my head, but I can’t help it. Instead of prepping a week’s worth of meals, I started cooking a big dish on Sunday such as lasagna or chili for dinner, and getting enough leftovers for one or two lunches. Then, if we have chicken for dinner, I’ll make an extra portion for lunch the next day. This helps me to “prep” a couple lunches making it less likely I’ll eat something unhealthy or not eat because I’m busy.
  5. Shop Sale Flyers: One way to save money on groceries, whether you’re eating healthy or not, is to shop the sale flyers. I don’t usually coupon, instead using sale flyers to stick to a $400 a month grocery budget. Most people don’t believe it, but they DO put healthy foods on sale. Usually there is meat on the front page at a “lost leader” price (really a low price to get you to come into the store). I generally buy two or three packages of sale meat and freeze them for later. I can always find sale veggies and fruit (usually the seasonal produce), and things like Greek yogurt, almond milk, and whole grain goodies to stock up on. I build my meals according to 1: what’s in the pantry and freezer, and 2: what’s in the sale flyer.

My normal 21-Day Fix meal plan looks something like this:

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I am so excited to start the 21-Day Fix again, and get these couple pounds off. I know it won’t be easy the first couple days, but I’m looking forward to my jeans fitting again, and leggings. I am really looking forward to fall + wearing leggings. Gotta get these thighs back in shape though!

Share some of your favorite meal planning and money saving tips. I’m always looking for new recipes to “fix-up”.

 

 

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Protein Packed Apple Cinnamon Muffins

Last school year I discovered something hilarious, but also something that was costing us a lot of money. My oldest son, Lane was eating breakfast at home, and when he arrived at school buying breakfast in the cafeteria. It truly amazes me how much a ten year old boy can eat! Although I appreciate that he is hungry and active, buying two breakfasts is not in the food budget.

This school year I hope to find breakfast options that are filling for Lane. I know he needs more protein in the morning, and a protein bar or shake isn’t going to cut it. I’ve been trying different recipes for breakfast sandwiches and muffins, anything that would keep the kid full while being quick to serve before school.

I’ve narrowed it down to a couple options: frozen breakfast burritos with eggs and sausage, special K cereal with almonds, and apple cinnamon muffins using whole-wheat flour and oats. The apple cinnamon muffins are definitely the favorite; they taste great and pack 8 grams of protein per serving!

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Apple-Cinnamon Muffins

Ingredients:
2 Cups – Kodiak Cakes whole-wheat, oats and honey flapjack mix
1 Cup – Room temperature applesauce (natural and unsweetened)
¾ Cup – Light Brown Sugar
1 – Egg
¼ Cup – Softened Butter
1 Teaspoon – Cinnamon
1 Teaspoon – Pumpkin Pie Spice
½ Teaspoon – Nutmeg

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Ingredients: Kodiak Cakes, Milk, Cinnamon, Nutmeg, Pumpkin Pie Spice, Applesauce, Egg, Butter, Brown Sugar (not shown)

Directions:
Preheat oven to 350 degrees
Combine all ingredients in a bowl until smooth
Prepare muffin pan with either paper holders or grease pan
Fill muffin cups about ¾ of the way full
Bake for 15 minutes or until toothpick comes out clean

The Kodiak Cake muffins turned out so yummy! The recipe makes twelve big muffins. You can double the recipe, and get two batches out of one box of flapjack mix. I love that the ingredients in the mix are clean ingredients! The ingredients list is: 100% whole grain wheat flour, 100% whole grain oat flour, non-fat dried milk, dried honey, baking powder, wheat protein isolate, whey protein concentrate, and sea salt. There is no added sugar, making this a great option for my child with ADD.

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Protein Packed Apple Cinnamon Muffins

Each muffin has enough protein to serve by itself, or if you’re like me feeding a pre-teen, I served one muffin with raspberries and string cheese. Luckily a muffin, fruit and cheese stick kept Lane full until lunch.

Cheesy Chicken Pasta Bake Recipe

Some days I just need comfort food, you know what I’m saying? I need an ooey-gooey pasta dish to warm the belly. The cheesier, the better, add some garlic bread on the side, and I’m sold.

Sunday was one of those days. After a busy weekend of camping, swimming, school clothes shopping and more, I needed to chill. Instead of cooking something healthy and light, I wanted a casserole style comfort dish. Luckily there are several things I keep in the pantry to make my cheesy chicken pasta bake.

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Yummy, Cheesy Chicken Pasta Bake!

My pasta bake is simple, there are no frills, and it’s certainly not healthy. The bake combines pasta, chicken, sour cream, cream of chicken, and a whole lot of cheese into a 9×13 casserole dish. All you have to do is throw the ingredients into the dish and bake until gooey-perfection occurs.

To turn this sinfully unhealthy dish into a meal, pair it with homemade garlic bread and a side salad. Your belly will be full and warm after scarfing down this amazing pasta. I can promise you I ate dinner in my sweatpants as to not constrain my belly as I filled it with deliciousness.

Ingredients:
3 Chicken Breasts, boiled and chopped into ½ inch pieces
1 Box of Whole-Wheat Pasta (I used penne, any will do aim for 13-16 oz.)
2 Cups Sour Cream
2 Cans Cream of Chicken
½ Cup Low Sodium Chicken Broth
2 Cups Mozzarella Cheese
½ Cup Parmesan Cheese
1 Teaspoon of Italian Seasoning
Salt and Pepper to Taste

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Ingredients, Many I Keep in the Pantry

Directions:
Preheat Oven to 300 Degrees
Boil Chicken Until Cooked Through
Boil Noodles in Leftover Chicken Water (for added flavor – you can boil separate as well)
While Noodles are Boiling, Chop Chicken into ½ Pieces
Combine Sour Cream, Cream of Chicken, Broth, and Seasoning in a Medium Bowl
Stir Cooked Noodles, Chopped Chicken and Mixture in a 9×13
Top Pasta with Cheese
Bake Covered with Aluminum Foil at 300 Degrees for 45 Minutes
Uncover and Bake Another 15 Minutes

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Mix Noodles, Chicken, Sauce and Top with Cheese

This is the perfect comfort dish for a cool evening or if you just need something yummy. The dish makes a ton of food, and it warms up great the next day. I usually have enough to feed dinner to my family of five, Trent and I have lunch the next day, and we have enough for another one or two servings on left over night. Also, you can freeze half of the casserole for another time.

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Cheesy Chicken Pasta Bake

 

Quick and Easy All Natural Homemade Dog Treats

Last year we lost our German shepherd dog, Nala. Nala was an amazing dog, but she had a lot of health problems. Nala suffered from allergies, anxiety, a heart arrhythmia, and chronic ear infections. Because of Nala’s health problems and allergies, we ended up making her food most of the time.

The last year of Nala’s life she was on five medications, and continually had an upset stomach. To help ease her stomach we made 90% of her food, both treats and meals. For this reason, we had a fair amount of dog-friendly recipes in our recipe box. It seems like a big undertaking to make a dog’s food and treats, but it doesn’t have to be! There are a lot of dog recipes that you can make in crock-pots, and some you can whip up in no time.

When our kids wanted to host a dog-friendly lemonade stand that served dog treats, it was time to pull the recipe box out. I needed a treat that would feed a crowd of dogs, and wouldn’t cost too much money. One recipe we had never tried was an applesauce/peanut butter cookie. This was a perfect choice as one batch made around fifty cookies, and there were only four ingredients needed.

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Homemade All-Natural Dog Treats!

Ingredients: Make sure you buy natural ingredients without any additives. A good rule of thumb is the fewer ingredients the better. We used natural creamy peanut butter, natural unsweetened applesauce, whole-wheat flour (you can use regular flour just be sure to get unbleached), and water. I’ve seen this recipe with the use of stock instead of water. I found the stock to be too salty, and water to be just right. If your dog needs a little more flavors, you could cut the stock with water in equal parts.

Directions: Start by preheating your oven to 350 degrees. Next, combine all ingredients and stir to combine. The dough will be thick, so you’ll need to knead your dough to finish combining. After kneading the dough, form a ball on a prepared, floured surface. Roll the dough until it’s ¼ inch thick. We used a two-inch dog bone cookie cutter, and made fifty treats.

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Quick & Easy Homemade Dog Treats

Ingredients:
1 Cup – Whole Wheat Flour
½ Cup – Creamy Natural Peanut Butter
¼ Cup – Natural Unsweetened Applesauce
¼ Cup – Water
Bone Shaped Cookie Cutter

Directions:
-Preheat Over to 350 degrees
-Combine ingredients in large mixing bowl and stir until well combined
-Knead dough and form into a ball (dough will be thick)
-Roll dough until ¼ inch thick
-Use bone shaped cookie cutter
-Place bones onto an ungreased cookie sheet
-Bake for 15-16 minutes or until golden brown
-Let treats cool and then store in an airtight container

 

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Cut Cookies into 50 Bone Shaped Treats

This recipe is very versatile. If your dog doesn’t like the applesauce, change it out for a mashed banana or some pumpkin puree. You can also change the water to all stock or half stock/half water. Adapt the recipe to your dog’s preference.

The best part is, the treats are so cheap! The ingredients cost very little: $2.50 for a large jar of peanut butter, $2 for a jar of applesauce, and $4.25 for whole wheat flour. In most cases I have these ingredients in the pantry, so they don’t cost anything. I can get fifty cookies out of a batch, and the ingredients usually stretch to three batches, making the cost 5¢ per treat!

Tip: Usually I make three batches at a time and freeze the cookies for up to a month. You can serve these treats frozen or fresh to your puppies. Either way, they are sure to be puppy approved!

30-Minute Meal: Broccoli Chicken “Wrap”

Oh Monday… After a busy weekend that included a sleepover with two additional children, a late night outdoor movie, a three hour drive to find out the safari we were going to take the kids on was CLOSED, and nursing back to health a new foster puppy, I was exhausted by the time Monday rolled around. Yesterday, I didn’t want to Monday.

After work I needed a quick and easy meal that was yummy and no one complained about (sounds like a majestic unicorn, right?). Luckily I have in my recipe box just the ticket! My kids and husband LOVE broccoli chicken wrap for dinner. It’s more of a loaf with yummy pizza crust as the base, and it’s so quick and easy to put together. It should be noted this isn’t one of my healthier recipes, however it is a 30-minute meal that can be adjusted for clean eating. On a Monday, I didn’t care about clean eating LOL.

Keep in mind; the ingredients can be adjusted to provide a healthier, cleaner meal. I’ll add notes on how to do so in the ingredients below.

To start, grab your ingredients! Start with a pre-made pizza crust in the refrigerated section of the grocery store. You can certainly make a homemade pizza crust (we’ve done this before). The store bought isn’t the cleanest ingredients, however it’s easy! You’ll need 1 lb. boneless, skinless chicken breast boiled and then diced or chopped. I use a chopper similar to the Pampered Chef one. This makes the chicken bite sized and perfect for the wrap. You can certainly dice the chicken up as well, just dice into ½ inch pieces. Your veggie for this meal will be broccoli. I generally use frozen, but our local store had fresh broccoli crowns for $1 so I am using that today. Either way, cook your broccoli a little bit so it’s nice and soft. I place a cup of broccoli and a tablespoon of water in a microwave safe bowl, and cover with a paper towel. Microwave broccoli for 1 minute on high. Next, you’ll need a cup of shredded mild cheddar cheese. I keep a pinch of cheese off to the side to sprinkle over the top of the loaf. Next you’ll need to prepare Hollandaise sauce according to the package directions. I use the Knorr powder packet. You can certainly make homemade to keep the dish clean. Lastly, you’ll want a tablespoon of melted butter and salt and pepper.

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The directions are really easy for this loaf. It’s really a matter of layering the ingredients and pinching together the crust. First, roll out the pizza crust on a prepared cookie sheet, stretching crust until it’s ¼ inch thick. Next, spread evenly the chicken, broccoli, and cheese in layers over the crust. Season layers with salt and pepper according to your preference and taste. Then, fold over the dough and meet seams in the top of the loaf. Pinch together the ends of the loaf so they close. Drizzle loaf with melted butter and sprinkle with remaining cheese.

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Bake loaf in a preheated oven at 350 degrees for 20 minutes, or until the dough is golden brown. While the loaf is baking, prepare Hollandaise sauce according to package directions.

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To serve the loaf, cut slices 1-2 inches thick in diameter and spread a tablespoon of Hollandaise sauce across the top. If you want more sauce, sauce it up! The cheesiness of the Hollandaise really makes the dish! One loaf makes 6 servings, so trust me; you’ll want to make two at a time :). Each loaf is a complete meal with a veggie, protein and grain. For dinner we usually have a side of applesauce and salad with the loaf. The nice thing is, you don’t need any sides for this meal though!

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Ingredients:

1lb – Boneless Skinless Chicken Breast Boiled and Chopped
1 Cup – Broccoli (can use frozen or fresh)
1 Cup – Shredded Mild Cheddar cheese
1 – Pizza Crust Dough (make your own dough for a cleaner meal)
1 – Hollandaise Packet (make your own for a cleaner sauce)
1 Tablespoon – Melted Butter
Salt and Pepper to Taste

Directions:

  • Boil chicken until no longer pink in the middle
  • Dice chicken into small pieces
  • Microwave fresh broccoli with 1 tablespoon of water (use microwave safe bowl, cover with paper towel) for 1 minute
  • Prepare Hollandaise sauce according to package directions and set aside
  • Spray a cookie sheet with non-stick cooking spray
  • Roll out pizza crust and spread evenly until ¼ inch thick
  • Assemble loaf by layering chicken, broccoli, and then cheese
  • Season with salt and pepper to taste
  • Fold sides of the crust to meet at the top, making a loaf/wrap
  • Pinch together crust ends to close
  • Brush melted butter on the top of the loaf and sprinkle a pinch of cheese
  • Bake in a pre-heated oven at 350 degrees for 20 minutes, uncovered
  • Wrap is finished when the dough is cooked through and golden brown
  • Smear sauce over one serving of the loaf

 

 

Garlic Parmesan Chicken – Quick, Healthy and 21-Day Fix Friendly!

This summer I am lucky enough to work from home and spend time with my kiddos. It’s exciting to be home with them! I’ve never had the opportunity to be a stay at home mom, and this summer I get a little taste of how wonderful it can be. Although it’s certainly wonderful, it’s also quite hectic! Trying to work a 40-hour work week while juggling making lunches, refereeing between two boys, and trying to keep all three kids off the tablets isn’t easy. When I’m off work at 5pm, I’m usually beat.

Even though I’m ready for a nap, the show must go on. On days like today (kids went swimming and the husband handled laundry) I try to put together something more than a frozen pizza for dinner. Luckily my garlic parmesan chicken packs a lot of flavor, but isn’t something you have to slave over.

Getting the chicken prepared for the oven is quick and easy! It takes less than 10 minutes to measure and mix the ingredients, then it’s just a matter of spreading the sauce over the chicken breasts, popping the chicken in the oven, and 45 minutes later you have a good ole’ chicken dinner!

For the Mixture:
You’ll need 1 cup of plain Greek yogurt (I find non-fat to be the best consistency, but any will do), ½ cup of grated parmesan cheese, 1 tablespoon of sour cream, 1 teaspoon of garlic powder, 1 teaspoon of seasoning salt, 1/2 teaspoon of pepper and 1/2 teaspoon of Italian seasoning. Blend all of ingredients into a bowl until consistency is creamy and smooth.

 

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Blend ingredients into a medium bowl until mixture is smooth and creamy

Preparing Chicken:
You’ll need 6 pieces of boneless, skinless chicken breasts. Spray a 9”x13” baking dish with non-stick cooking spray and spread chicken inside dish. Spread the mixture over each piece of chicken until all are evenly coated.

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Spread mixture evenly over chicken

Baking:
Preheat your oven to 375 degrees. Bake chicken for 45 minutes uncovered. Check your chicken at 30 minutes. I sometimes need to cover the chicken with foil so the cheese doesn’t burn. Chicken will be done when the cheese is golden on top and inside chicken is no longer pink.

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Bake until chicken is no longer pink in the center and cheese is a golden brown

Serve chicken with a side of veggies and wild rice for a perfectly balanced meal.

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Ingredients:
6 Boneless and Skinless Chicken Breasts
1-Cup Plain Greek Yogurt
½ Cup Parmesan Cheese
1-Tablespoon of Sour Cream
1-Teaspoon Seasoning Salt
1-Teaspoon Garlic Powder
1/2-Teaspoon Pepper
1/2-Teaspoon Italian Seasoning

Directions:
-Preheat oven to 375 degrees
-Coat 9×13 baking dish with non-stick cooking spray
-Blend yogurt, sour cream, cheese and seasoning in medium bowl until smooth and creamy
-Spread mixture evenly over chicken breasts
-Bake in 375 degree oven for 45 minutes uncovered (check at 30 minutes to see if you need to cover to keep cheese from burning)

21 Day Fix Container Count: 1 Red (1/2 piece of chicken 4oz. and Greek yogurt), 1 Yellow (wild rice), 1 Green (green beans), 1 Tablespoon (sour cream – you can also omit this and add a little more yogurt for the consistency)

Grilled Pizza, Family Movie and Friday Night

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One of my favorite parts of summer is grilling! There’s nothing better than smelling the grill, especially charcoal. The hard part is figuring out new recipes to try! Friday nights are designated for family night, and this week is no different. Our kids wanted a pizza and movie night (Ant Man came out on Amazon prime and they’ve been itching to see it). So, challenge accepted! We’ll have grilled pizza and a movie :).

Grilled pizzas are so yummy. You get that charred, wood fire taste like the Italian restaurant pizza. It’s not as easy as you may think though. For a great grilled pizza, you need a good base. We’ve tried our everyday pizza crust recipe, but the dough falls through the grates. I had left over Boboli shells from our Myrtle Beach trip, so we tried those!

Before you assemble your pizza, make sure you spray the crust with cooking spray. This will help you get that spectacular crunch on each bite, plus it keeps the pizza from sticking.

To get the kids involved, I let them add their own toppings. They made pepperoni, mozzarella cheese, bacon, and cheddar cheese pizzas. Trent and I kept it easy with a buffalo chicken pizza and a pepperoni mushroom.

Next, set the temperature to 400 degrees on the grill, and place the pizzas on the top rack. Once the cheese melts on the top, move the pizza over the flame. Having the pizza away for the first 5 minutes allows your toppings to cook without the crust burning. Once you move the pizza over the flame, it takes approximately 10 minutes to finish. Keep an eye on the bottom of the crust. You want a light char without an actual burn.

Grilled Pizza – Perfect for Summer

Ingredients:
Crust – Pre-made crust or Naan bread (21 day fix friendly)
Sauce – Boboli party pack (what we used) included sauce. Use tomato sauce for 21 day fix friendly pizza, or ranch for buffalo chicken pizza.
Toppings – Your Choice! We had buffalo chicken, turkey pepperoni, turkey bacon, cheese and mushrooms.
Seasoning – Cooking spray on the bottom, dried Italian seasoning

Directions:
-Preheat grill at 400 degrees
-Spray bottom of crust with cooking spray
-Top pizzas with sauce, toppings and seasoning
-Place pizzas on top rack for 5 minutes or until cheese melts
-Move pizzas to bottom rack directly over flame and cook for 10 more minutes
-Check bottom of pizza periodically to ensure no burning

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21 Day Fix Friendly Chicken Salad

 

 

IMG_1485Anytime we’re having a party, going to a potluck, or visiting friends and family I am always asked to make one thing… my chicken salad.

I don’t know what it is about chicken salad, but everyone loves it. It makes for a quick, on the go lunch, or an appetizer perfect for parties. There are so many ways you can serve a chicken salad: with crackers, on a crescent roll, as a salad topper, or in a wrap. It’s also completely adaptable; if you want mayo instead of Greek yogurt, have left over chicken breasts or rotisserie chicken in the fridge… just swap it out. We’ve made this chicken salad so many different ways and served different options, and each time it’s fantastic! Below is a healthier, lighter version for you 21-day fixers.

Below is my quick and easy recipe for Chicken Salad (21 Day Fix Friendly):

Ingredients:
2 16oz cans of chicken breast chunks
1 container plain Greek yogurt (Can swap for 1 cup of mayo)
1 teaspoon of lemon juice
½ cup of cut grapes (we prefer the red seedless grapes, but any will do)
¼ cup diced celery
Salt and pepper to taste
1 teaspoon of dill

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Directions:
Here’s the tricky part… Combine all ingredients in a large bowl 🙂 . I usually divide the mayo or Greek yogurt and add ¼ cups at a time. We don’t like our salad too creamy and 1 cup mayo will make it really creamy. Sometimes I end up with ¾ cups of mayo or yogurt instead of 1 cup. You can eye ball this and adjust to your taste buds.

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What makes the chicken salad amazing is it’s bright and vibrant taste with the help of lemon juice and dill. Make sure you taste test as you mix so you know whether to add more or less.

A couple tips: If you’re using chicken breasts or rotisserie chicken, you may need to adjust your salt and pepper (breast needs more, rotisserie needs less).

Greek yogurt makes a less creamy, runnier base. I counter this with less lemon juice and fresh chicken. If using canned chicken, pat it dry before adding to the mixture. You may need to add more pepper with the yogurt as well.

Just keep tasting and tweaking until it’s perfect!

Container Counts: 1 Red (Chicken and Yogurt), ½ Green (Celery), ½ Purple (grapes), 1 Yellow (I used 8 whole grain crackers)

Healthy and Homemade Dinners for Only $35 a Week!

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We’re a really busy family with two full time working parents, all three kids in school and sports, and three crazy puppies. Because we’re busy, it’s so easy to grab fast food on the way home from work or in between practices. Although it’s easier, it’s definitely not cheap or healthy.

I started meal planning to help stick to a budget and to ensure we’re eating a healthy dinner each night. I usually rotate 2-3 weeks of meals depending on sale flyers and what we already have in our pantry. Below is a week worth of healthy and homemade dinners, all for only $35. Bonus: these meals also take less than 30 minutes to prep and cook! All meals are kid approved, and make for excellent leftovers.

Keep in mind, we are a family of five, feeding two growing boys in year around sports. Some quantities may need to be adjusted, depending on your family’s needs. I added portions and/or quantities to the side to use as a reference.

 

Tacos: 20 Minutes to Cook

Ground Turkey – $3.99lb. (1 lb.)

Whole Wheat Tortillas – $.98 for fajita size (2 packages)

Lettuce – $.88 for a head of lettuce (1)

Tomato – $.60 for a Roma Tomato (1 I’m the only one who eats tomatoes)

Sour Cream – $1.50 for an 8oz. container (1)

Total Cost: $8.93

Homemade Pizzas: 25 Minutes to Cook

Jiffy Mix Crust – $.60 (1 makes a 12” pizza, we use 2 boxes)

Cheese – $2 (1 bag for light cheese)

Turkey peperoni – $2.50 (1 bag makes 4 pizzas for us)

Fresh Mushrooms – $1.50 (Shared between 2 meals)

Total Cost: $7.20

Homemade Chicken Tenders: 30 Minutes to Cook (less with a deep fryer)

Chicken Breast Butterflied and Sliced for Tenders – $1.99lb (1 lb)

Flour – Have in Pantry

Seasoning Salt – Have in Pantry

Oil – Have in Pantry

Fries – $2.50 (1 bag)

Total Cost: $4.49 (makes approximately 10 strips)

Baked Ziti: 30 Minutes to Cook (noodles done in 10min, 20min in oven)

Ziti Noodles – $1 a box (1 box)

Sauce – $1 (1 Jar – Once a month our store has a 10 for 10 Sale)

Cheese – $2 (1 bag)

Mushrooms – $0 (use remaining from pizza)

Salad – $0 (left over lettuce and tomato from tacos, add cheese and eggs)

Fresh Italian Bread – $1.70 (1 loaf)

Total Cost: $5.70 (Makes a 9×13 pan)

Stuffed Chicken Breast: 30-40 Minutes to Prep and Cook (prep the night before for faster dinner time!)

Chicken Breast – $1.99lb. (1 lb.)

Frozen Broccoli – $1 (Broccoli florets)

Cheese – $0 (left over cheese from pizza or ziti)

Brown Rice – Have in Pantry

Total Cost: $2.99

Breakfast for Dinner: 20 Minutes to Cook

Turkey Bacon – $1.69 (I use the Butterball Turkey Bacon – It’s Cheap!)

Pancake Mix – Have in Pantry (Usually costs $4 for a box of Bisquick)

Eggs – $2.50 (1 carton makes 2 breakfasts)

Total Cost: $5.88

Left Over Night: Less Than 5 Minutes to Re-heat

Total Cost: $0

21 Day Fix Buffalo Chicken Dip and Chips

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Homemade Buffalo Chicken Dip and Chips – 21 Day Fix Approved!

Throughout the 21-Day Fix program you hear that it isn’t a diet, it’s a lifestyle. I truly buy into that saying. Although I am no longer on the fix plan, I’ve lost the weight and bloating that I set out to do, and I need to maintain my new goal weight. Since I try not to make more than one dish, it was important to “fix up” our favorites foods.

One of the kids’ favorites is Buffalo Chicken Dip. Buffalo chicken dip is a staple in our house, especially during Friday Night Family Night! Considering added salt and sodium is a huge factor in stomach bloat, I needed to not only fix our dip but our chips too. Even though everything is homemade and clean ingredients are used, it is still delicious and still packs a spicy kick!

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Homemade Tortilla Chips Fresh Out of the Oven!

Buffalo Chicken Dip Ingredients:
2 Teaspoons Tabasco Sauce (more if you like it spicy!)
1 lbs. Diced Chicken Breast
5 oz. Container Plain Greek Yogurt
½ Cup of Mild Cheddar Cheese

Tortilla Chip Ingredients:
Small (Taco Size) Corn Tortillas
Cooking Spray or Olive Oil
Sea Salt

Directions for Dip:

In a bowl mix together the Tabasco sauce, diced chicken and ¼ cup of cheese. Add in the Greek yogurt in small amounts until you have reached the desired consistency. Poor mixture in an 8” baking dish (I used Corning Ware) and top with remaining cheese. Bake mixture uncovered at 350 degrees for 20-25 minutes or until the dip is bubbly and golden brown. When finished, let the dip stand for 5 minutes otherwise it may be runny.

Directions for Chips:

Cut tortillas into 8th’s (across the middle, from top to bottom, and diagonal). Spread the tortillas in a single layer across a cooking spray prepared cookie sheet. Be careful no tortillas overlap; overlapping will prevent the chips from getting crispy. Spray the chips with cooking spray or brush lightly with olive oil. Next, sprinkle desired amount of sea salt over chips. Bake at 350 degrees for 12-15 minutes flipping halfway through baking time.

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Cut Corn Tortillas Into 8th’s So They are Chip Sized

I baked the dip and two cookie sheets of tortilla chips at the same time. Trust me, the kids were waiting at the counter for them to come out of the oven. I couldn’t even get a picture without fingers in it!

Container Count: 1.5-Red (chicken and yogurt), 1-blue (Cheese), 1-Yellow (2 corn tortillas or 16 chips).

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Kids’ Chowing Down on Chips and Dip!