Greek Couscous Salad

This is another easy, vegetarian option that is super flavorful.  I’m sure you could add some chicken to make it a complete meal but make sure you add 1 red to the final container cost.  I would also suggest not making/mixing this together at the beginning of the week but rather prep everything, keep in separate containers until the morning you’re planning on eating it.  I eat this cold.

Greek couscous salad clean lunch

Greek Couscous Salad

Ingredients- Makes 5 servings

  • 1 cup uncooked couscous + water to make it (may vary depending on package, mine said 1 cup water)
  • 1 can rinsed/drained great northern beans
  • 1 cup chopped red onion
  • 2 cups chopped cucumbers (1-2 cucumbers)
  • 2 cups grape tomatoes cut in half
  • 3/4 cup Crumbled Feta cheese
  • 1 lemon, juiced
  • 1 tbsp vinegar
  • Olive oil (5 tsp- 1 tsp per serving)
  • Salt, pepper, oregano to taste

If eating right away or within 2 days:

  1.  Add the vinegar, lemon and spices to the chopped vegetables and let soak overnight.
  2. Fill yellow container with 1/2 serving couscous and 1/2 serving great northern beans, put in container
  3. Drizzle 1 tsp Olive Oil over couscous and beans
  4. Top with 1 cup seasoned vegetables and 2 Tbsp (1/2 blue container) crumbed feta cheese

NOTES:  I suggest putting it all together right before you eat it or the morning of or night before, store the couscous/beans in your fridge in a separate container from the vegetables.  This would also be really good stirred all together and taken to a pot luck!   I pair this with plain greek yogurt, drizzled with honey and 1 cup frozen fruit on the side to make a meal of it.

21 day fix:  1 green, 1 yellow, 1/2 blue, 1 tsp

Cajun Grilled Shrimp Kabobs

It’s grilling season!  We eat off the grill as much as possible during the summer and these Cajun grilled shrimp kabobs are AMAZING and so so easy.  Better yet, you prepare the dry rub from your own spice cabinet so they are 21 day fix approved, clean AND can be salt free (which is virtually impossible with dry rubs).  Grill with your favorite veggies on a kabob and pair with a side salad or grill up some corn or sweet potatoes. Let me know what you think.

Cajun Grilled Shrimp Kabobs

Cajun Grilled Shrimp Kabobs

Makes 6 skewers/4 servings

Ingredients :

  • 1.5 pound shrimp, peeled and deveined
  • 2 red bell peppers, cut into chunks (or vegetable of your choice)
  • Skewers (if using wooden soak for 20 minutes)

Dry Rub Ingredients:

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  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp smoked paprika
  • 1 tsp pepper
  • 1/4 tsp cayenne pepper (here’s your HEAT!)
  • 2 tsp dried oregano
  • .5 tsp salt (optional)
  1. Preheat grill to medium
  2. Combine the spices for the dry rub in a small bowl (garlic, onion, smoked paprika, pepper, salt, cayenne, oregano)
  3. Rinse and pat dry the shrimp
  4. Add the dry rub to the shrimp and mix until shrimp are well coated
  5. Alternating peppers and shrimp on the skewers
  6. Place skewers on grill (3-5 minutes per side) until pink and fully cooked
  7. Remove shrimp and peppers from the grill and serve immediately

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NOTE:  Shrimp shouldn’t go in the fridge more then 2 days so plan accordingly.

21 day fix:  1 red, 1 green per 2 skewers (may vary depending on vegetables and size of shrimp)

Mexican Taco Salad

Credit to my sister, Sara, for introducing me to this easy, versatile salad that is packed with flavor.  The key part of this recipe is the dressing, so simple but give it a try!  I pretty much always have these ingredients on hand so it’s an easy throw together dinner when I don’t feel like being creative and it is filling!  Remember, keeping it simple will make it easier to stick to the plan.

Mexican Salad with creamy salsa dressing

Mexican Salad with Creamy Salsa Dressing

Makes 1 serving

  • Lettuce (I like Spring Mix or Romaine with Spinach) 1 or 2 green
  • Black beans – 1 yellow
  • Chopped veggies (red peppers, tomatoes, onions) 1 green
  • MEAT VERSION:  Add 1 red container of ground beef made with fix approved taco seasoning
  • OPTIONAL: 1/4 avocado, diced (add 1 blue container)
  • 1 serving Creamy Salsa Dressing
  1. I tossed the dressing with the lettuce so that the dressing was in every bite.  The dressing is flavorful and just the right amount of spice.
  2. Add your beans, chopped veggies, meat & avocado if you’re using it and mix together.

NOTE:  You can add corn but that will affect your yellow container.  Try a mixture of beans and corn to fill that yellow container.