FIXED BEEF MACARONI

 FIXED BEEF MACARONI

Recipe from Team Beachbody Blog

Serves: 4 (approx. 1½ cups each)
Total Time: 20 min. Prep Time: 5 min. Cooking Time: 15 min.

1 Tbsp. olive oil
1 lb. extra-lean ground beef
1 cup chopped onions (approx. 11⁄3 medium)

2 Tbsp. tomato paste
1½ tsp. garlic powder
1½ tsp. chili powder
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
3½ cups low-sodium organic beef broth
8 oz. dry whole wheat elbow macaroni
1 cup grated cheddar cheese
1 Tbsp. cornstarch


1. Heat oil in a large pot over high heat.
2. Add beef; cook, breaking it up with a wooden spoon, for 4 minutes.
3. Reduce heat to medium. Add onions; cook for another 3 minutes, or until onion is translucent. Add tomato paste,
garlic powder, chili powder, salt, and pepper. Cook for an additional 1 minute.
4. Add broth; bring to a boil. Add macaroni; stir to combine. Reduce heat to low; gently boil, stirring often,
for 8 to 10 minutes, or until pasta is tender and most of the liquid is absorbed.
5. Add cheddar cheese and cornstarch to a small mixing bowl; toss to combine. Add cheese mixture, a handful at a
time, to pot; stir until cheese is fully incorporated and sauce thickens.

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Hashbrown Breakfast Casserole

My Aunt Linda's Hashbrown Breakfast Casserole

🌜Make the night before

🌞Bake in the morning

1 pound sausage

1/4c chopped green onion

2 1/2c frozen hash browns or cubed

5 large eggs (lightly beaten)

2c shredded sharp cheddar cheese

1 3/4c milk

1c all purpose baking mix

1/4 tsp salt

1/4 tsp pepper

Cook:  sausage & onion in large skillet over med high heat or until sausage crumbles

Stir in hash browns, cook 5-7 minutes or until sausage is no longer pink and potatoes are lightly brown

Drain mixture

Spoon into a greased 13x9 baking dish

In separate bowl stir eggs, cheese and next 4 ingredients.

Pour evenly over sausage mixture, stir well.

Cover, chill 8 hours.

Bake covered with no stick foil - 350° for 45 minutes.  Uncover and bake another 15 minutes or until wooden toothpick inserted comes out clean.

Remove from oven and let stand 5 minutes

Serve with toppings.

Topping suggestions:  hot sauce, picante sauce, sour cream

*To keep casserole warm, cover with foil on 200°

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Slow Cooker Chicken Tacos

Total Time: 3 hr. 20 min. Prep Time: 20 min. Cooking Time: 3 hr. 

Makes 4 servings (2 tacos each)

1 cup low-sodium organic chicken broth 

4 cloves garlic, finely chopped 

2 medium jalapeño peppers, seeded and deveined, chopped (optional) 

2 Tbsp. chili powder 

2 tsp. ground cumin 

2 tsp. ground smoked paprika 

½ tsp. sea salt (or Himalayan salt) 

2 bay leaves 

1 lb. raw chicken breast, boneless, skinless 

8 (6-inch) corn tortillas, warm 

1 cup pico de gallo (or fresh tomato salsa) 

1 medium ripe avocado, sliced 

1 medium lime, cut into 4 wedges 

¼ cup finely chopped fresh cilantro 

1 cup nonfat refried beans, warm

 1. Place chicken broth, garlic, jalapeños (if desired), chili powder, cumin, paprika, salt, bay leaves, and chicken in a 3-quart slow cooker; mix well and cover. 

Cook on high for 2½ to 3 hours (or on low for 4 to 5 hours), or until chicken is tender. 

2. Transfer chicken to a cutting board and shred with 2 forks. 

3. Evenly divide chicken between tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro. 

4. Serve two tacos with ¼ cup refried beans; serve immediately. 

Tip: You can store cooked chicken in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. 

Nutritional Information (per serving): Calories: 393 Cholesterol: 65 mg Fiber: 9 g Total Fat: 11 g Sodium: 919 mg Sugars: 4 g Saturated Fat: 2 g Carbohydrates: 41 g Protein: 35 g 

Container Equivalents 1 1½ 1 

2B Mindset Plate It! Add veggies or a side salad for lunch.

Beachbody Blog

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