Well even though it isn’t “officially” winter here in the mid-west, it sure does feel like it! A little snow, ice, and a whole lotta cold! No worries, this spicy chicken ramen will be sure to warm you up. This has been one of our favorite recipes here at Fit Mama In 30. Full of flavor and even better the next day! We also used rotisserie chicken to speed up the process. This could even be made in an Instant Pot for less time! Recipe details below.

INGREDIENTS:

4 cups low sodium chicken broth

1 can (14 ounce) coconut milk

1/4 cup low sodium soy sauce

2 tablespoons fish sauce

2 tablespoons honey

1/3 cup creamy peanut butter

2 tablespoons red chili sauce (I used sriracha, use less if you aren’t a fan of spicy)

1/4 cup Thai red curry paste

3/4 lb rotisserie chicken 

8 ounces cremini mushrooms, sliced

2 red peppers, chopped

1 zucchini

1 inch fresh ginger, grated

1 clove garlic, minced or grated

2-4 squares ramen noodles

juice of 1...

Would you believe us if we told you this pasta has 25 grams of protein per serving? Yeah...we didn’t either until we took a look at the nutrition label! Banza chickpea pasta is truly revolutionary. Made with chickpeas and all-natural ingredients, it is ahhhh-mazzzinngg! You would never know you weren’t eating “normal” pasta. These Banza shells are swimming in homemade walnut pesto with a few peas to add to the bite!! So easy, so good, enjoy!

INGREDIENTS:
1 box of Banza shells
1/2 cup peas, frozen

For the Sauce:
cup raw walnuts OR pine nuts, almonds, pecans or pepitas.
2 cups packed fresh basil leaves (about 3 ounces or 2 large bunches)
¼ cup grated Parmesan cheese
1 tablespoon lemon juice
2 cloves garlic, roughly chopped
½ teaspoon fine sea salt
½ cup extra-virgin olive oil

DIRECTIONS:
Combine the basil, nuts or seeds, Parmesan, lemon juice, garlic, olive oil and salt in a food processor. Process until the mixture is well...

very now and then, we like to have a meatless-Monday to get more plant-based proteins in our diets. Lentils are high in fiber and protein and make for a wonderful meat-substitute. This is a recipe your family will love! (Recipe modified from TheFitchen.com)

INGREDIENTS:

• 1-1/2 cups water
• 1 cup dry red lentils
• 1/2 cup black beans, drained
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup yellow onion, finely chopped
• 3 Tablespoons olive oil
• 3 cloves garlic, minced
• 2 Tablespoons tomato paste
• 1 teaspoon sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon red chili flakes
• 1/4 teaspoon cumin
• 1/4 teaspoon chipotle powder

Toppings

• avocado
• green onions
• tomato

DIRECTIONS:

Heat oil on medium heat in a large pot. Add the onion and sautè for 3-5 minutes. Add garlic and green pepper and sauté for another 3-5 minutes or until soft. Set aside.

Rinse the lentils in a strainer.

In a separate pot, combine...

We are from the midwest so comfort food is definitely something we love! Baked “fried” chicken, mashed potatoes with a little cauliflower and country style green beans flavored with onion and turkey bacon! It doesn't get much better than this! 

INGREDIENTS:
6 medium bone-in skinless drumsticks
2 1/2 cups bran flakes
3 tsp kosher salt, less if you are using normal salt
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp fresh black pepper
1/2 tsp cayenne pepper
1 tsp Dijon mustard
Oil spray

DIRECTIONS:
Preheat oven to 400°. Line a baking sheet with foil and set a rack above. Spray rack with oil. 
Crush cereal in a food processor or chopper. In a bowl mix crushed cereal with salt, paprika, garlic powder, black pepper and cayenne pepper. Place in a shallow dish or ziplock bag. 
Using a cooking brush, brush Dijon mustard onto chicken then coat chicken with crushed cereal mixture. Place chicken on wire rack and spray with oil. Bake 35-40 minutes. (Chicken should be...

If you haven’t tried Siete Foods almond flour tortillas...you are missing out! We actually prefer them to corn or wheat tortillas! They made these red enchiladas soooo good! This will be a staple and family favorite for sure! Recipe below!

DIRECTIONS
Cook ground beef until almost done, add onion and garlic. Cook until done, drain any excess grease. Add salsa, 1 cup cheese, and 2 TBS red enchilada sauce. Mix well and set aside. 

In saucepan add olive oil, and flour, mix and let bubble about 3 minutes. Add remaining chili sauce, and cumin. Cook about 5 minutes until thick. Pour 1 cup in a 13x9 inch baking dish. Preheat oven to 350 degrees F. ...