mexican

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Mexican

Slow Cooker Chicken Tacos

Ingredients

  • 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 Tbsp. 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

Instructions

  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 8 tortillas. Top evenly with pico de gallo, avocado, lime juice, and cilantro; serve immediately.

Prep Time 20 mins  Cook Time 3 hrs  Total Time 3 hrs 20 mins  Servings 4 Servings (2 tacos each)  Calories 333 kcal  Author Beachbody

P90X/P90X2 Portions ½ Fat 1½ Protein ½ Grain Carb

P90X3 Portions 1½ Carb 1½ Protein 2 Fat

Body Beast Portions 1 Carb 1 Vegetable 3 Protein 2 Fat

Container Equivalents ½ Green 1 Red 1 Yellow 1 Blue

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

FIXATE Chicken Mole

Ingredients

  • 3 large dried ancho (or pasilla) chiles stems, seeds, and ribs removed and discarded
  • 1½ cups hot water
  • 2 Tbsp. olive oil divided use
  • 1½ medium onions chopped
  • 2 cloves garlic chopped
  • 2 (6-inch) corn tortillas toasted, torn into pieces
  • 2 Tbsp. all-natural smooth peanut butter
  • 1 tsp. dried oregano leaves
  • 1¾ cups low-sodium organic vegetable (or chicken) broth
  • 1 (3.1-oz.) square Mexican chocolate (like Ibarra or Abuelita), chopped
  • 1 tsp. sea salt (or Himalayan salt)
  • 1 tsp. ground black pepper
  • 8 (4-oz.) raw chicken breasts boneless, skinless

Instructions

  1. Soak chiles in water for 15 minutes. Drain; set aside.
  2. Heat 2 Tbsp. oil in large saucepan over medium-high heat.
  3. Add onions; cook, stirring frequently, for 4 to 6 minutes, or until onions are translucent.
  4. Add garlic; cook, stirring frequently, for 1 minute.
  5. Place onion mixture, chiles, tortillas, peanut butter, oregano, and broth in blender, in two or more batches, if necessary; cover with lid and kitchen towel. Blend until very smooth.
  6. Return mixture to saucepan; cook on medium-low heat, stirring frequently, for 15 to 20 minutes.
  7. Add chocolate. Season with salt and pepper; cook, stirring frequently, for 3 to 4 minutes, or until chocolate is melted and mixture is thick enough to coat a wooden spoon. Set aside.
  8. Heat remaining 1 tsp. oil in large nonstick skillet over medium-high heat.
  9. Add chicken breasts; cook, turning once, for 7 to 9 minutes, or until chicken breasts are no longer pink in the middle.
  10. Top each chicken breast with ⅓ cup mole sauce.

Recipe Notes: You can substitute 3 oz. dark chocolate plus 1 pinch of ground cinnamon for Mexican chocolate. 

Prep Time 20 mins  Cook Time 40 mins  Total Time 1 hr  Servings 8 Servings (about ⅓ cup sauce each)  Calories 289 kcal  Author Beachbody

P90X/P90X2 Portions 1 Protein 1½ Condiment ½ Fat

P90X3 Portions 1 Protein 1 Carb 2 Fat

Container Equivalents 1 Red 1 Yellow 1½ tsp.

2B Mindset Plate It! A protein and FFC as part of lunch.

 

Steak Fajitas

Ingredients

  • 1½ tsp. olive oil
  • 2 medium green (red or yellow) bell peppers, cut into strips
  • 1 medium onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 lb. raw extra-lean beef sirloin, cut into 2-inch strips
  • 1 tsp. ground chili powder
  • 1 tsp. ground cumin
  • 1 tsp. crushed red pepper flakes
  • ½ tsp. sea salt (or Himalayan salt)
  • ½ cup fresh salsa
  • 8 6-inch corn tortillas, warm
  • 4 Tbsp. reduced-fat (2%) plain Greek yogurt
  • ¼ cup chopped fresh cilantro
  • Lime wedges

Instructions

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent and peppers are tender.
  3. Add garlic; cook, stirring frequently, for 1 minute.
  4. Add beef, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink.
  5. Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
  6. Evenly top each tortilla with beef mixture, yogurt, cilantro, and a squeeze of lime juice.

Prep Time 20 mins  Cook Time 18 mins  Total Time 38 mins  Servings 4 servings, 2 fajitas each  Calories 311 kcal  Author Beachbody

P90X/P90X2 Portions 1½ Protein ½ Grain Carb 1 Vegetable

P90X3 Portions 2 Carb 1½ Protein ½ Fat

Container Equivalents 1 Green 1 Red 2 Yellow 1 tsp.

.

Horchata Shakeology

Ingredients

  • 1 cup unsweetened almond milk
  • 1 cup ice
  • 1 scoop Vanilla Whey Shakeology
  • 2 Tbsp. sliced almonds
  • ¼ tsp. ground cinnamon
  • 1 tsp. pure vanilla extract

Instructions

  1. Place almond milk, ice, Shakeology, almonds, cinnamon, and extract in blender; cover. Blend until smooth.

Prep Time 10 mins  Cook Time 0 mins  Total Time 10 mins  Servings1 serving  Calories 260 kcal  Author Beachbody

Container Equivalents  (*regular and vegan) 1 Red ½ Blue 1 tsp.

2B Mindset Plate It! An occasional snackional or enjoy as part of breakfast.

 

Mango Margarita Shakeology

Ingredients

  • 1 cup unsweetened almond milk
  • 2 Tbsp. fresh lime juice
  • 1 cup ice
  • 1 scoop Vanilla Plant-Based Vegan Shakeology
  • ½ cup chopped mango
  • 1 tsp. finely grated lime peel (lime zest)
  • 1 Tbsp. hemp seeds

Instructions

  1. Place almond milk, lime juice, ice, Shakeology, mango, lime peel, and hemp seeds in blender; cover. Blend until smooth.

Prep Time 10 mins  Cook Time 0 mins  Total Time 10 mins  Servings1 smoothie  Calories 305 kcal  Author Beachbody

Container Equivalents ½ Purple 1 Red ½ Orange 1 tsp.

2B Mindset Plate It! This recipe makes a great breakfast option.

Taco Seasoning Recipe

Ingredients

  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 2 tsp. ground black pepper
  • 2 tsp. sea salt (or Himalayan salt)
  • 1 tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. dried oregano

Instructions

  1. 1. Combine chili powder, cumin, pepper, salt, onion powder, garlic powder, and oregano in a small bowl; mix well.

Prep Time 10 mins  Cook Time 0 mins  Total Time 10 mins


Cheesy Cauliflower Nachos

Ingredients

  • 1 medium head cauliflower cut into florets
  • 2 tsp. olive oil
  • ½ tsp. ground cumin
  • ¼ tsp. sea salt or Himalayan salt
  • ¼ tsp. chili powder
  • ¼ tsp. garlic powder
  • ½ cup shredded Monterey jack or pepperjack cheese
  • ¼ cup chopped tomato
  • ¼ cup chopped red onion
  • ¼ cup chopped orange bell pepper
  • 1 medium jalapeño seeds and veins removed (optional), sliced (can add a second if desired)
  • ½ cup mashed avocado
  • 2 Tbsp. finely chopped cilantro

Instructions

  1. Preheat oven to 425º F.
  2. Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.
  3. Bake for 30 to 35 minutes, or until tender-crisp and golden.
  4. Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.
  5. Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.

Prep Time 20 mins  Cook Time 33 mins  Total Time 43 mins  Servings 4 servings  Calories 157 kcal  Author Beachbody

P90X2 Portions ½ Fat ½ Dairy 1 Vegetable

P90X3 Portions ½ Carb ½ Protein 1½ Fat

Body Beast Portions 2 Vegetable 1 Protein 1½ Fat

Container Equivalents 1 Green 1 Blue ½ tsp.

2B Mindset Plate It! Makes a great veggie side as part of lunch or dinner. Also makes a great snack(tional).

Slow Cooker Cheesy Chicken Enchiladas

Ingredients

  • 1 tsp. olive oil
  • 1 medium onion chopped
  • 2 cloves garlic finely chopped
  • 2 medium jalapenos seeded and deveined, finely chopped
  • 1 lb. raw ground chicken breast
  • 1½ cups dry farro rinsed
  • 1 (15-oz.) can black beans rinsed, drained
  • 1 cup frozen corn
  • 1 (15-oz.) can diced fire-roasted tomatoes (or diced tomatoes) no salt added
  • 1 cup water
  • 1 (10-oz.) can red enchilada sauce
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 2 tsp. ground coriander
  • Sea salt (or Himalayan salt) and ground black pepper to taste; optional
  • 1 cup shredded jack, cheddar, or Mexican blend cheese
  • 3 medium green onions chopped
  • ¼ cup finely chopped fresh cilantro

Instructions

  1. Heat oil in medium nonstick skillet over medium-high heat.
  2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is soft.
  3. Add garlic and jalapenos; cook, stirring frequently, for 1 to 2 minutes, or until jalapenos are soft.
  4. Add chicken; cook, stirring frequently, for 5 to 6 minutes, or until chicken is cooked through.
  5. Place chicken mixture, farro, beans, corn, tomatoes, water, enchilada sauce, chili powder, cumin, and coriander in a 3-quart slow cooker; mix well and cover. Cook on high for 3 hours, or until liquid has been absorbed, and farro is tender.
  6. Remove lid and stir mixture. Season with salt and pepper if desired. Add cheese; mix well. Cover until cheese has melted.
  7. Top with green onions and cilantro; serve.

Prep Time 15 mins  Cook Time 3 hrs 13 mins  Total Time 3 hrs 28 mins  Servings 10 serv, about 1 cup each  Calories 320 kcal  Author Beachbody

P90X/P90X2 Portions 1 Protein ½ Grain Carb ½ Dairy 1 Vegetable

P90X3 Portions 2 Carb 1 Fat 1 Protein

Body Beast Portions 1 Starch ½ Legume 2 Vegetable 3 Protein

Container Equivalents 1 Green ½ Red 2 Yellow ½ Blue

2B Mindset Plate It! Add more veggies and protein to this FFC as part of lunch.

Turkey Tostadas

Ingredients

  • 4 (6-inch) whole-grain flour tortillas
  • Nonstick cooking spray
  • ½ cup tomatillo salsa
  • 1½ cups roasted turkey breast, shredded (approx. 8 oz.)
  • 2 cups leaf lettuce, finely shredded
  • ¼ cup onions, chopped
  • ½ cup shredded Monterey jack cheese
  • ½ medium ripe avocado, sliced

Instructions

  1. Preheat oven to 400° F.
  2. Lightly coat both sides of tortillas with spray. Place tortillas in single layer on large baking sheet. Bake for 6 to 8 minutes, or until golden. Set aside.
  3. While tortillas are baking, heat salsa in medium nonstick skillet over medium-high heat.
  4. Add turkey; cook, stirring frequently, for about 2 to 3 minutes, or until turkey is evenly coated and heated through.
  5. To serve, place a tortilla on each serving plate. Top evenly with lettuce, turkey mixture, onion, cheese, and avocado.

Prep Time 15 mins  Cook Time 11 mins  Total Time 26 mins  Servings 4 servings  Calories 285 kcal  Author Beachbody

P90X/P90X2 Portions 1 Fat ½ Protein ½ Grain Carb ½ Vegetable

P90X3 Portions 2 Carb 2 Fat 1 Protein

Portion Fix Containers ½ Green ½ Red 1 Yellow 1 Blue

2B Mindset Plate It! Add more veggies to make a great lunch.

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