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The 21 Day Fix is an amazing nutrition plan that I used to first start losing the baby weight after my third baby was born. It taught me about portion control, what to eat, and when to eat it. I was NEVER hungry and I was able to keep a good milk supply for my now 8 month baby (who is still almost exclusively breastfed). The program is about eating MORE of the right foods. There is no calorie counting or anything like that. The best part is that it’s on sale this month {January}!
One problem some people have on the 21 Day Fix is meal prep. The program is pretty easy, but it DOES take some planning. One way to make the planning a little easier, especially for the working folk, is to have some crock pot meals on the menu!
You’d be surprised how many meals I found that say they are 21 Day Fix approved that actually aren’t! I was able to come up with a list of 10 that, as far as I can tell, meet all the qualifications to be 21 Day Fix approved.
Slow Cooker Pineapple Pork Tenderloin
1 RED and 1 PURPLE
1 RED
For more info about the 21 Day Fix, check out this blog post.
1 RED, 1 YELLOW, and 1/2 GREEN
Crock Pot Apple Chicken With Sweet Potatoes
1 RED 1 YELLOW 1/4 PURPLE
1 RED 1 ORANGE
Slow Cooker Beef Roast and Carrots
1 RED and 1 GREEN
Slow Cooker Stuffed Bell Peppers
1 RED 1 GREEN 1 BLUE
Chicken Marinara with Basil Zucchini Noodles
1 GREEN 1 RED 1 PURPLE 1 BLUE
Can’t forget the side dish! Mashed cauliflower actually tastes JUST like mashed potatoes, but it’s much better for you!
Slow Cooker Mashed Cauliflower
1 GREEN
AND you can never forget about breakfast!
Slow Cooker Banana Nut Oatmeal
1 YELLOW 1/2 PURPLE 1/2 ORANGE
For more info about the 21 Day Fix, check out this blog post
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A few days ago, my husband and I realized we had a ward party that night and we had nothing to take to it! It was a finger food party, so we wanted to whip something up that would be delicious, but we really didn’t want to go to the store. So we did a quick inventory of the ingredients we had on hand, and we came up with idea to do chicken cordon bleu bites. I was very excited with the way they turned out.
I was also excited about how easy it was to make. It didn’t take us long at all to make it and it was a huge hit at the party. So! Here is what we did:
Cut chicken breasts up into strips and pound them out. You might find it easier to pound the chicken before you cut it. Whatever works for you.
Once the chicken is cut in strips, place a piece of ham and a piece of Swiss cheese on the chicken strip. We then rolled the strip up and put a tooth pick through it to hold it all together.
Once you have it all rolled up, dip each piece in a bowl of whipped eggs. Then dip each piece in a bowl of seasoned bread crumbs (I used Italian seasoned bread crumbs). Then, place each piece on a baking sheet that is lined with aluminum foil. Cook at 350 for 25-30 minutes. Serve warm. Enjoy!
- Chicken Breasts, pounded flat and cut into strips
- Slices of ham
- Slices of Swiss cheese
- Eggs
- Seasoned Bread crumbs
- Tooth picks
- Preheat oven to 350
- Pound chicken breasts flat and cut into strips
- Place Swiss cheese and ham on chicken strip.
- Roll up and secure with toothpick
- Dip in bowl of whipped eggs
- Dip in bowl of bread crumbs
- Place each roll on to baking sheet lined with aluminum foil
- Bake at 350 for 25-30 minutes
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It’s a hard word!
Anyway! Onto the recipe. This is one our family favorites. My husband always gets excited when we have this, and I don’t have to argue with my children to eat it. We LOVE this meal. My Mother in law makes this a lot when we visit, and it is great when you need to feed a large group of people {or a small one!}It’s quick and easy to make, and, you just pair it with a fresh vegetable and you are good! {Or favorite it fresh broccoli, steamed. SO MUCH BETTER than the frozen broccoli… just so you know
So! You make a really yummy mixture of basically cooked chicken, softened cream cheese, and softened butter. {yeah, butter AND cream cheese, YES!} Then you add some milk, s&p, green onion and mix it really well. Then you get out your crescent rolls and pop those babies out of the container {That is my Sons’ favorite part of making this} They come premade in tubes, making this extra simple… You combine the triangles to make a square and can usually get about 4 packets per crescent container.
Then put a good amount of chicken & cheese cream filling inside…
And pinch the sides so that the chicken won’t fall out!
Then Bake for about 12 minutes! Pretty simple right? I am also including a gravy to go on top (You will find that recipe in the notes section!). Enjoy!!
- 4 oz. {softened} cream cheese
- 3 TBSP {softened} butter
- 2 Cups {cooked and cubed Chicken}
- 2 TBSP Milk
- 2 TBSP {chopped green onion}
- 1/4 tsp. salt
- dash of pepper
- 2 {8 oz} packages pre-made crescent roll dough
- melted butter
- bread crumbs
- Combine all ingredients and a large bowl {except for the crescent dough}. Mix until well combined. Set aside. Open your crescent rolls combine two triangles to make one square. Continue with remaining roll dough, and then place 1/4-1/3 cup of your cream cheese mixture onto each crescent dough square {onto one half of each side}. Fold the other half over and seal the edges. Brush with melted butter, and sprinkle bread crumbs on top. Place on an ungreased cookie sheet and Bake at 375 degrees for 11-13 minutes or according to your crescent roll directions. See Notes for Gravy Recipe.
- 2 Cans Cream of Chicken Soup
- 1/2 Cup milk
- dash of pepper
- 1/2 tsp dried basil
- 1/2 Cup Chicken Broth
- Simmer until thickened and serve on top of cooked croissants!
- I like to cook my chicken in the crock pot the morning I am making this meal, then it is all ready to go when I need it. Jackie {my mother in law} likes to boil her chicken beforehand. Whichever, just get that chicken cooked beforehand and it will save you a lot of time!
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I have to first apologize.
My food photography is AWFUL. I have a goal to see significant improvement in it, and my family photography. Basically, my kids were screaming for food, and I just threw it on the plate and took a picture. Shame. I know. I will do better.
Okay! Now that THAT is out of the way, Just, trust me that this recipe rocks. It’s basically a glorified grilled cheese, but man, it is good! Sometimes, I make really yummy grilled sandwiches for my husband and I, and then my kids just have cheese. It works out wonderfully. Sometimes I do make them try them out, but sometimes, I just keep it all to myself
I also wanted to mention that Panini’s are usually cooked on a Panini Grill Press. I used to have one of those, and it was great, but I now just use a skillet, or frying pan. Just so you don’t feel like you have to run out and get one!
Okay so this is basically what I did…
You spread a generous amount of butter and olive oil mixture on the outside of your bread. Place butter side down on grill, and do the same with your second piece of bread. Then also brush on some Italian Dressing to both pieces of bread. On one side, place your turkey meat and sliced red onion {I like to slice mine with a potato peeler!} and the other slice top with cheese and spinach. Once they are both grilled fully, you combine and let cook a bit longer. Then remove from heat! Pretty simple right?
Here is the recipe!
- Butter
- Olive Oil
- Italian Dressing
- Sourdough Bread
- Deli Turkey Breast Meat
- Provalone Cheese {Sliced}
- Baby Spinach {Washed}
- Red Onion {Sliced Thinly}
- Melt and combine equal parts Butter & Olive Oil. Spread on the side of two slices of sourdough bread, and place butter side down on grill/skillet. Spread Italian Dressing on the inside of the bread, and Layer Provalone & Sliced Red Onion on one side, and Turkey and Spinach on the other side. Grill until melted and toasted. Serve with extra Italian Dressing for dipping. Enjoy!
Let me know if you have questions! I didn’t list exact amounts depending on how much meat or cheese you prefer, or how big your family is, put as much as you know YOU will like, but don’t skip any ingredients!
Happy Cooking!
Traci
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I am dedicating this recipe to my Mother. I am not a huge fan of lasagne because my Mother always made us Talarino. It isn’t quite as time consuming, has more veggies, and! Can be frozen for later! I love that my Mother taught me to try a lot of different kinds of foods, and for helping me to love fruits and veggies. This dish comes to together so quickly, and hides the veggies just right within the noodles and cheese, so they won’t even know they’re in there! Let me know what you think! Enjoy!
- 1 pkg curly egg noodles
- 1 onion {chopped}
- 1/2 green pepper
- 1/2 tsp. garlic powder
- 2 pounds hamburger
- 1 {14.5 oz} Can Corn {or frozen}
- 2 {16 oz} cans tomato sauce
- 1/2 tsp chili powder
- 1/4 tsp. salt
- 1 Pound Cheddar Cheese {grated} {divided}
- 1 can olives {chopped or whole}
- Start by boiling your noodles Al Dente {that point when you cook noodles when they are almost cooked but still a tiny bit firm}. In a separate pan, saute the onions and green pepper. Brown Hamburger in the same pan and combine. Add remaining ingredients, leaving about 1/2 Cup cheese out to sprinkle on top of the dish. Bake at 350 degrees for 20-25 minutes, top with the 1/2 Cup cheese you left out and cook another 5 minutes until the cheese is melted. Enjoy!
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