21 Day Fix Extreme Turkey Meatballs

Nonstick cooking spray

1 1/2 pounds raw 93% lean ground turkey breast

1 tsp sea salt or himalayan salt

1 tsp dry mustard

1 tsp smoked paprika

1 large egg, lightly beaten

3/4 cup quick-cooking rolled oats

2 cloves garlic, finely chopped

12 parsley sprigs, finely chopped

2 tbsp tomato sauce, no sugar added.

1.  Preheat oven to 400 degrees F.

2. Lightly coat large baking sheet with spray; set aside.

3. Combine turkey, salt, mustard, paprika, egg, oats, garlic, parsley, and tomato sauce in a large bowl; mix well by hand.

4. Roll mixture into 30 1-inch meatballs. Place on prepared baking sheet.

5. Bake for 15-20 minutes or until no longer pink in the middle!

**TIP: Meatballs freeze very well! **

ENJOY! This is one of my favorites!

21 Day Fix Extreme Turkey Chili

Turkey Chili

1 tsp olive oil

1 1/2 lbs raw 93% lean ground turkey

1 medium onion, chopped

1 medium, green bell pepper, chopped

3 cloves garlic, finely chopped

1 1/2 tsp ground cumin

1 tbsp chili powder

1/2 tsp sea salt or himalayan salt

1/4 tsp cayenne pepper

2 (15 oz ) cans black beans ( or pinto beans )

1 (15 oz) can all natural diced tomatoes, no sugar added

12 cilantro sprigs, finely chopped ( for garnish; optional)

1. Heat oil in large saucepan over medium-high heat.

2. Add turkey, onion, bell pepper, and garlic; cook, stirring occasionally for 5-8 minutes or until meat is no longer pink.

3. Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for one minute.

4. Add beans and tomatoes ( with liquid). Bring to boil, Reduce heat to low; gently boil, stirring occasionally, for 15-20 minutes , or until thickened.

5. Serve warm, sprinkle with cilantro. 

TIPS: store in individual containers and freeze for future meals!

21 Day Fix Extreme Chicken Fajitas

Day 1 of the 21 day fix extreme is going great! LOVED the workout, and already 3 meals in for the day! Excited for dinner tonight!! These chicken fajitas look simple and yummy!




1 tsp Chili Powder
1/2 tsp Sea Salt or Himalayan Salt
1/2 tsp ground cumin
1/2 tsp garlic powder
2 tsp olive oil, divided use
4 (5 to 6 oz) raw chicken breasts, boneless, skinless, cut into 1/2 inch strips
1 medium red or green pepper cut into thin strips
1 medium onion, thinly sliced
8 large romaine lettuce leaves
1 cup fresh salsa
lime wedge ( for garnish; optional)


1. Combine chili powder, salt, cumin, garlic powder, and 1 tsp. oil in large resealable plastic bag.
2. Add chicken, bell pepper, and onion; mix gently to coat.
3. Heat remaining 1 tsp oil in large nonstick skillet over medium- high heat.
4. Empty contents of bag into skillet; cook, stirring frequently.
5. Remove from heat. Add lime juice.
6. Evenly top lettuce leaves with chicken mixture, and salsa.
7. Garnish with lime wedge if desired! 


Container equivalents: 2 fajitas = 2 green. 1/2 purple. 1 red. 1/2 blue (if you use avocado)

Tonight we are mixing this with my favorite brown rice recipe! ( see stir fry) 

ENJOY!!