Skinny Beef Stroganoff

Classic beef stroganoff is a Russian dish made from sautéed beef and a sauce made from sour cream. It’s popularity spread around the globe, spawning many variations. The traditional American version also has onions and mushrooms sautéed in butter, and is served over a bed of egg noodles. It’s a hearty meal that’s especially comforting during colder months. But it’s rich, and loaded with calories. This Skinny Beef Stroganoff has the same savory flavor, but significantly reduces the fat and calories.

To make this Skinny Beef Stroganoff dinner you’ll want to make again and again, start with extra lean sirloin beef, and add plenty of it. With so much hearty beef, you're able to reduce the amount of noodles and upgrade them to whole wheat egg noodles, while managing to make the dish more satisfying. To replicate the creamy sauce, combine beef stock with reduced fat Greek yogurt. The yogurt adds the similar tang of sour cream, without the fat. A sprinkling of fresh parsley adds a welcome pop of color, fresh fragrance, and elevates the dish.

Skinny Beef Stroganoff 

Prep time: 15 mins

Cook time: 41 mins

Total time: 56 mins

Serves: 6 servings, approx. 1½ cups each

Ingredients

• 3 tsp. olive oil, divided use
• 1½ lbs. extra lean beef sirloin, cut into thin strips
• 1 medium onion, chopped
• 8 oz. sliced mushrooms
• 3 Tbsp. whole wheat flour
• 4 cups low sodium organic beef broth
• ¾ tsp. sea salt (or Himalayan salt)
• ½ tsp. ground black pepper
• 3 oz. dry whole wheat egg noodles
• ½ cup reduced fat (2%) plain Greek yogurt
• 2 Tbsp. finely chopped parsley

Instructions

1. Heat 1 tsp. oil in large nonstick skillet over high heat.
2. Add beef; cook, stirring frequently, for 4 to 5 minutes, or until browned. Remove from skillet. Set aside.
3. Heat 1 tsp. oil in same skillet over medium-high heat.
4. Add onion; cook, stirring frequently, for 3 to 4 minutes.
5. Add mushrooms; cook, stirring frequently, for 4 to 6 minutes, or until most liquid is absorbed.
6. Add remaining 1 tsp. oil; cook, stirring occasionally, for 1 minute.
7. Add flour; cook, stirring frequently, until onion mixture is evenly coated.
8. Add broth slowly, stirring constantly. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, stirring frequently, for 8 to 10 minutes.
9. Add egg noodles. Mix well and cover with liquid; cover. Cook for 6 to 8 minutes, or until noodles are soft. Remove from heat.
10. Add yogurt; mix well.
11. Serve garnished with parsley.

Nutritional Information (per serving):
Calories: 288
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 78 mg
Sodium: 459 mg
Carbohydrates: 17 g
Fiber: 2 g
Sugars: 3 g
Protein: 33 g

P90X/P90X2 Portions
1½ Protein
½ Carb Grain
½ Vegetable

P90X3 Portions
1½ Protein
1½ Carb
½ Fat

Body Beast Portions
1½ Vegetable
3 Protein
1 Starch
½ Fat

Portion Fix Containers
½ Green
1 Yellow
1 Red
½ tsp.

Not familiar with Portion Fix? Find out how Portion Fix can make losing weight simple.

30 Healthy Chicken Breast Recipes

I’m not a picky eater by any means, but there is something about white meat that was just…bland. These recipes, are part of the reason why my tune has changed. They're turning "tastes like chicken" into a good thing again.

Recently I’ve learned how versatile chicken breast can be. Roast it, grill it, sautée it, marinate it, serve it in soups, on salads, on pizza, with fruit, flavor it with herbs, spices, sauces. Chicken breast meat has about 9 grams of protein and only 1 gram of fat per ounce, making it one of the leanest proteins. And, there are so many ways to add flavor it.

When you cook with chicken, keep in mind that their breasts have been getting bigger. Individual boneless, skinless breasts used to weigh 5 or 6 ounces, but can now be a hefty 8 ounces or more. That extra meat comes with an additional 60 calories and 5 grams of fat. That’s not necessarily a lot, and it’s good lean protein, but it can add up fast when you’re watching your waistline. I like to separate the tenders from the breast meat and save them for another meal. If the portion is still too big, I save the extra cooked meat for a salad the next day. (Meal prep win!!)

Here are 30 tasty chicken breast recipes that will win you over too. Let me know which ones you’re going to try and which you like best in the comments.

SALADS

Grilled Chicken Caesar Salad
Have your croutons and eat them too with this lighter version of Caesar salad that’s high in protein but low in calories.

Chicken, Apple, and Sweet Potato Salad
With its crunchy pecans, baked apples, and sweet potato, this protein-rich salad features many of my favorite flavors. It’s a hearty salad that really satisfies.

Chicken and Pear Salad
Spinach, honey, and pears make this dish sweet, savory, and delicious. The skin of a pear contains about four times as many phytonutrients as the flesh, and about half of the fruit’s total fiber, so if you prefer to, you can leave the skin on.

Chicken with Quinoa, Oranges, and Walnuts
This chicken and quinoa dish is packed with healthy proteins and good fats. Walnuts give it crunch, and oranges and herbs give it lots of fresh flavor.

SOUPS

Chicken and White Bean Soup
Rotisserie-cooked chicken means this hearty homemade soup is ready in minutes!

Roasted Chicken and Butternut Squash Soup
Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight.

Greek Lemon Chicken Soup
For a new twist on an old standby, try this quick chicken soup inspired by the classic Greek soup Avgolemono (meaning “egg-lemon”). I love the simple, creamy soup base made by whisking eggs, lemon, and broth together. This healthy version has 231 calories and 32 grams of protein per serving.

SANDWICHES

Chicken Ciabatta Sandwiches with Homemade Chicken Patties
Make your own delicious chicken patties seasoned with garlic and spices and build them into a memorable sandwich with Swiss cheese and whole grain ciabatta rolls. You’ll want to make extra patties to freeze for future easy meals.

Greek Chicken Pita
This puts all of the flavors of a classic Greek salad into a delicious and satisfying pita sandwich you’ll make again and again.

Chicken and Spinach Wrap
Lunch just got a little better. Here's a delicious chicken salad with spiced yogurt instead of mayonnaise and wrapped it in a hearty wheat tortilla stuffed with spinach.

SNACKS

Buffalo Chicken Tenders with Blue Cheese Dip
These tangy, spicy chicken tenders dipped in creamy blue cheese sauce are delicious enough to make you forget they’re only 158 calories per serving. Yum!!

Chicken Satay with Peanut Dipping Sauce
Coconut milk, honey, and a touch of spice make this Thai appetizer a delicious snack or light lunch.

Almond Crusted Chicken Fingers with Honey Mustard Dipping Sauce
Everyone loves these crispy chicken fingers, and the sweet and tangy dipping sauce. They’re a crowd-pleaser, and a kid pleaser. (mom win!!) You’re going to want to make extra!

Sweet Potato Skins with Chicken and Spinach
Here's what's usually a greasy bar snack, turned into a delicious appetizer that is healthy enough to eat for a meal! These baked sweet potato skins are topped with spinach, spiced chicken, and cilantro, with a dollop of Greek yogurt.

PIZZA AND PASTA

Chicken Pizza
This healthy homemade pizza is topped with lean chicken, fresh ingredients, and a touch of Parmesan cheese. Peppery arugula is the finishing touch that will make you want to make this pizza all the time. (Use cauliflower crust for an even healthier alternative.)

Chicken and Mushrooms over Pasta
Update basic chicken pasta with garlic, flavorful sautéed mushrooms, white wine, and fresh parsley. Common button mushrooms are great in this recipe, but if you want to amp up the flavor or impress someone special, choose porcini, morel, oyster or other wild mushrooms.

Peanut Chicken with Soba Noodles
I used buckwheat soba noodles instead of pasta in this Asian-inspired chicken dish. It’s loaded with leafy greens, fresh edamame and crunchy peanuts. Enjoy hot or cold!

MAIN DISHES

Grilled Chicken Dijon
Grill it or broil it, this lean chicken dijon recipe is a fantastic, healthy dinner you can make in 15 minutes or less.

Curried Chicken with Couscous
With a creamy, curry base made from light coconut milk, this entree tastes much more decadent than it is. If you’ve ever been intimidated by making a curry dish, this recipe is a great place to start. It’s extremely simple, and the results are absolutely delicious. This is a great recipe to make and freeze in individual portions.

Herb Chicken
Chicken breast doesn’t have to be boring. This version made with parsley, rosemary, and lemon zest has tons of fresh flavor. Any fresh herbs can be used in this recipe. Try substituting the rosemary with basil, tarragon, or oregano. Leftover portions taste excellent on top of a salad.

Chicken Piccata
This lightly breaded chicken piccata recipe is topped with mushrooms, artichokes, and capers. It has 27 grams of protein per serving and only 240 calories.

Crispy Oven-Baked Chicken
Forget greasy fried chicken! This oven-baked chicken recipe has all of the juiciness and crunch you’d expect from fried chicken, without the added fat and calories.

Hearty Chicken, Sweet Potato, and Apples
This is a great recipe to use leftover chicken and baked sweet potatoes. Don’t have leftovers? We’ll let you in on a little secret: the dish in the photograph below was made with a chicken breast from the deli section of the supermarket and a bag of frozen cubed sweet potatoes.

Chickpea Curry with Chicken
This protein-rich chicken curry with chickpeas dish is richly spiced. For a milder (or hotter) version, adjust the amount of chili powder to your taste.

Tuscan Chicken with Olives and Capers
The bold flavor combination of capers, tomatoes, and olives will make you feel like you’re on a Mediterranean vacation.

Healthier General Tso’s Chicken
Order General Tso’s out and get ready for a hefty helping of saturated fat and calories. Try this healthier version instead and enjoy the taste and just 183 calories per serving.

Jerk Chicken
This recipe for Jamaican jerk chicken uses a spicy marinade. Marinated chicken can be baked for a quick weeknight meal, or move it to the grill for a great summer barbecue.

Zesty Chicken with Brown Rice
When it say zesty here, it means spicy! This recipe cooked with fresh veggies, tomatoes, and chili sauce really wakes up the average chicken dinner.

Chicken and Veggie Fajitas
This delicious restaurant favorite is easy to make at home! Our version is healthy and packed with a rainbow of vegetables.

Chicken Tacos
Even though these simple chicken tacos taste like delicious comfort food, they have only 248 calories and 6 grams of fat per serving. Top with shredded cabbage or radishes for extra crunch.

Hungry for the recipes to make these awesome dishes? Leave a comment with the dish name & your email address and I'll send them to you!! Happy eating :)

Post via The BeachBody Blog.

Healthier Ranch Dressing

Ranch dressing can be loaded with fat and calories. Make your own much healthier version with this simple recipe has the classic flavor you’re looking for. It’s perfect for dipping or drizzling on salads or sandwiches.

Start by combining a variety of herbs and spices to make the Ranch Seasoning Blend. You only need a Tbsp. of the mixture per batch of ranch dressing. Store the rest in an airtight container for the next time you make dressing, or use it as a delicious spice rub for chicken or fish!

Note: Because the calories are so low in this Healthier Ranch Dressing, the serving size of 2 Tbsp. only counts as ½ an orange container in the Portion Fix. The dry Ranch Seasoning Blend is considered a free food.

Ranch Seasoning Blend

Ingredients:
2 Tbsp. dried parsley, crushed
2 tsp. dried onion flakes
2 tsp. onion powder
2 tsp. garlic powder
1½ tsp. dried dill
1½ tsp. dried cloves
1 tsp. sea salt
1 tsp. ground black pepper

Preparation:
1. Place all ingredients in a food processor; pulse until well mixed.

Healthier Ranch Dressing

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 5 servings, about 2 Tbsp. each

Ingredients:
1/3 cup nonfat plain Greek yogurt
1/3 cup low-fat buttermilk
1 Tbsp. Ranch Seasoning Blend

Preparation:
1. Combine yogurt, buttermilk, and Seasoning Blend in a small bowl; mix well.

Post via The BeachBody Blog. 

No Bake Shakeology Snowballs

How many of you are guilty of buying any of those 100 calorie snack packs thinking you were being healthy? Well, surprise....you're NOT! Those little packs are full of sugar, refined carbohydrates and empty calories that your bodies cannot use. They don't have an ounce of protein in them! All they'll do is leave you feeling hungry and wanting more in an hour or so, if not sooner. Let's get to the real star of this post....the recipe for these delicious Shakeology Protein Snow Balls! 

These can be made with any flavor Shakeology, so they're super versatile! They're what I like to reach for when I'm hungry and want something sweet. They're dense, nutritious and CLEAN!  Not to mention they're easy to make and involve no baking! So, have at it and tell me how you like them!  

No Bake Shakeology Vanilla Snowballs

Ingredients

• 1-1/2 servings Vanilla Shakeology
• 1/2 cup almond flour (or any gluten-free flour or whole wheat flour)
• 1/2 cup old-fashioned rolled oats
• 1/4 cup natural peanut butter or almond butter
• 1/3 cup unsweetened almond milk (can use low-fat milk)
• 1/4 cup unsweetened shredded coconut

Instructions

1. Combine vanilla Shakeology, almond flour, and oats in a medium bowl. Mix together.
2. Add almond butter and almond milk and mix well with a rubber spatula or clean hands until it forms a thick batter.
3. Roll mixture into 16 balls, each about 1-inch in size.
4. Roll balls in coconut (optional). For the "snowball" effect!

Approximate Macros

Cal: 80 Fat: 5g Protein: 4g Carbs: 5g Fiber: 2g 

Prep Time: 15 minutes

Serving Size: 1 ball

Total Time: 4 minutes

Yield: 16 balls

If using the Portion Fix container system: 1 serving is 4 balls, and is 1 yellow, 1/2 red, 1/2 orange, & 2 tsp!

Spinach, Tomato, and Quinoa Breakfast Casserole

Whip up one pan of this veggie-packed egg and quinoa casserole and you’re set for a week’s worth of breakfasts! It makes five servings of hearty, protein-packed meals. Just reheat briefly in a microwave or toaster oven, and go. Quinoa might sound like a surprising choice for a morning meal, but its nutty flavor compliments the rest of the dish and makes it more filling and protein packed. Cottage cheese (or ricotta) gives it even more protein and cheesy goodness.

Use this recipe as a template for other delicious combinations. You can swap the spinach and tomatoes for any other vegetables you like. Try kale and mushrooms, sautéed bell peppers and onions, or asparagus and artichoke hearts. This breakfast casserole recipe is vegetarian, but it would also taste great with cubes of lean ham, turkey bacon, or chicken breast.

Spinach, Tomato, and Quinoa Breakfast Casserole

Total Time: 40 min.
Prep Time: 15 min.
Cooking Time: 25 min.
Yield: 5 servings

Ingredients:
Nonstick cooking spray
2½ cups cooked quinoa
8 large eggs, lightly beaten
¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
4 cups raw spinach
1 cup cherry tomatoes, halved
½ cup finely chopped basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

Preparation:
1. Heat oven to 375° F.
2. Lightly coat 9×12-inch baking dish with spray. Set aside.
3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.
4. Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

For more information on portion sizes, click here.

Post via The BeachBody Blog. 

Homemade Hummus

You can whip up a batch of homemade hummus in about five minutes with a handful of ingredients and a blender or food processor. And, it’s less expensive and tastes better than the kind you’d buy at the store!  

Homemade hummus is great because you can reduce the amount of olive oil and tahini, making it lower in fat and calories. Since this recipe has a lot less fat than store-bought hummus, we calculate the Portion Fix containers differently. A ¼ cup serving of this recipe uses only ½ of a precious yellow and 1½ tsp instead of 1 blue container (which means you can save that blue container for avocado, nuts, or cheese! YAY!!!).

Homemade Hummus

Total Time: 5 min.
Prep Time: 5 min.
Cooking Time: None
Yield: 10 servings, about ¼ cup each

Ingredients:
1 (15 oz.) can chickpeas (garbanzo beans), reserve liquid
¼ cup fresh lemon juice
1 Tbsp. extra-virgin olive oil
4 cloves garlic, coarsely chopped
¼ cup tahini (sesame butter)
Sea salt (or Himalayan salt) (to taste; optional)
Ground paprika (for garnish; optional)

Preparation:
1. Place chickpeas, lemon juice, oil, and garlic in food processor or blender and pulse until chickpeas are mashed.
2. Add tahini; pulse for 1 minute. If hummus is too thick, add some of the reserved chickpea liquid. Add salt, if desired.
3. Garnish with paprika, if desired.

Nutritional Information (per serving):
Calories: 93
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 110 mg
Carbohydrates: 9 g
Fiber: 3 g
Sugars: 1 g
Protein: 3 g

P90X/P90X2 Portions
½ Fat
¼ Tuber/Legume Carb

P90X3 Portions
½ Carb
1½ Fat

Body Beast Portions
½ Legume
1½ Fat

Containers
½ Yellow
1½ tsp.

Post via The BeachBody Blog. 

Weekly Meal Prep

Don't we all hate coming home from work, being dead on our feet and as soon as you're ready to relax for the evening you hear, "Honey, what are you making for dinner?". AHH!! Cooking the last thing on my mind after I've been busy and on my feet all day. That's exactly why I meal prep.

For me, it was easier to sacrifice 2 hours of my day today to prep for the whole week. If I didn't take the time to do it now, I'd be spending even more time each coming day deciding what to have and then actually cooking it. Don't you agree? Below is everything I meal prepped today. (All foods fitting into my 21 Day Fix Extreme meal plan. Score!) 

All food portions measured out with the Portion Fix container system.

Monday Meal Prep :

• Prepped veggies (carrots & cauliflower)
• Spaghetti squash (microwaved)
• Sweet potatoes
• Italian chicken breast
• Ground turkey 
• Egg muffins 
• Quinoa
• Butternut squash

Prepped Veggies :

1. Wash carrots & cauliflower with cold water.
2. Use vegetable peeler to peel carrots. 
3. Cut cauliflower head into florets. 
4. Cut large carrots in medium baby carrot size.
5. Place 1 serving of each into grab-&-go baggies and refrigerate.

Spaghetti Squash :

1. Use fork to poke holes down all four sides of the squash.
2. Place squash in the microwave for 15 minutes. *
3. Let squash sit for 10 minutes to cool.
4. Cut in half & remove seeds.
5. Use fork to scrap the "spaghetti strands" from the outer skin.
6. Place in airtight container and refrigerate.

* - Lay on a paper towel or microwave safe plate for easy clean up. Releases steam & some juices.

Sweet Potatoes :

1. Wash outer skin well with cold water.
2. Cut off ends & discard. 
3. Cut remaining sweet potato into 1/4 inch thick slices.
4. Place slices on a greased baking sheet.*
5. Bake in a preheated 400 degree oven for 20 minutes. Flip halfway through cook time. 
6. Place in airtight container and refrigerate.

* - I didn't use any seasoning because I like plain sweet potatoes, but feel free to use your favorite no-salt seasonings. Cinnamon is highly recommended by other sweet potato lovers. 

Italian Chicken Breast :

1. Take 2 boneless, skinless chicken breasts and cut into bite size pieces.
2. Place in a 10 inch skillet (sprayed with cooking spray) and cook on medium-high heat until no longer pink.
3. Add 1/8 cup Italian dressing to skillet and continue cooking 5 minutes.
4. Place in airtight container and refrigerate.

Ground Turkey :

1. Place 1 pound ground turkey (I use organic) in 10 inch skillet.
2. I seasoned with Mrs. Dash no-salt table blend, black pepper, and garlic powder. Please use any no-salt seasonings you like.
3. Cook on medium-high heat until cooked through. Typically 5-8 minutes.
4. Drain any excess fatty liquid.
5. Place in airtight container and refrigerate.

Egg Muffins :

1. Spray muffin tray with non-stick cooking spray.
2. Roughly chop your favorite veggies & place in each muffin cup. (I used spinach, onion, tomato, and sliced deli ham in mine. 
3. Season each muffin cup. (I used Mrs. Dash no-salt table blend.)
4. Either add 1 cracked egg or 3 tablespoons of egg whites to each muffin cup.
5. Place in preheated 400 degree oven, and bake for about 15 minutes.
6. After allowing the egg muffins to cool, remove from the muffin tin. Place in airtight container and refrigerate.

Quinoa :

1. Thoroughly rinse 1 cup quinoa.
2. Place quinoa and 2 cups cold water into a saucepan. Stir.
3. Bring to a boil on the stove.
4. Cover & reduce heat to medium-low.
5. Cook for about 20 minutes, or until all liquid is absorbed. **DO NOT remove lid until quinoa is fully cooked.**
6.  Remove from heat & sit aside for 10 minutes.
7. Fluff with fork.
8. Place in airtight container and refrigerate.

Butternut Squash :

1. Use vegetable peeler to peel off skin.
2. Cut in half (long ways).
3. Use spoon to remove seeds & pulp.
4. Cut squash into half inch thick strips. 
5. Place on greased baling sheet. 
6. Season both sides. (I used a little bit of cinnamon.)
7. Bake in a preheated 400 degree oven for about 45 minutes. Flipping halfway through cook time. 
8. Place in airtight container and refrigerate.

That's all she wrote folks!! I keep each food separated in it's own airtight container & measure out 1 serving size whenever I'm ready to eat. Simple as that. You can also put X/Y/Z together in an airtight container and have a meal ready to grab-&-go anytime!