Shopping list:
16 oz dry whole wheat spaghetti $1.09
2x 28 oz can diced or crushed tomatoes $1.60
3 medium zucchini chopped $1.89
2 cans great northern beans/ cannellini $1.10
6 oz can tomato paste $0.39
2 cups brown dry rice (basmati brown rice $2.99) used 2 cups $1.50
1 can whole corn $0.44
3 bell pepper (3 multi peppers were $3.49 and 3 green ones were $1.79)
2 cans kidney beans $1.10
Seasoning: 3T Mexican seasoning ( or 1 T oregano, 1T cumin, 1/2 T chili, 1/2 T paprika)
4 cloves garlic, 1 T basil dry, 1 T oregano dry
One Pot Spaghetti with beans and zucchini |
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688 calories, 4g fat, 35g protein, 37g fiber. For the 21 day fix cut the amount of spaghetti and water in half and your container count would be: 2 yellow, 1 green, 1.25 red. I count the diced tomatoes as green container (no sugar and salt added). Use gluten free pasta if that is a concern.
Yields: 4
- 16 oz dry whole wheat spaghetti (or gluten free)
- 28 oz can diced or crushed tomatoes
- 3 medium zucchini chopped
- 2 cans great northern beans
- 6 oz can tomato paste
- 1 T basil dry
- 1 T oregano dry
- 2 cloves garlic
- 4-cups water
- Start with heating up the water. Break the spaghetti in half and add to the boiling water.
- Now rinse the beans and chop the veggies.
- Add everything into one large pot and let simmer on medium to low heat. Keep stirring every 5 minutes.
- It should take about 20 to 30 minutes for the spaghetti to be soft.
- Note: Amount of water and cooking time depends on the type of noodle you use. Add more water if needed.
- Total time: 30 minutes
Nutrition
- Calories: 688
- Fat: 4 grams
- Protein: 35 grams
One Pot Mexican Rice |
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735 calories, 30g protein, 7.4g fat, 146 carbs, 24g fiber. For the 21 day fix you can count 2.5 yellow, 1.5 green, 1.25 red. I count the diced tomatoes as a green container because no salt and sugar is added. You can reduce the yellow by leaving the corn out, or cutting the rice and water in half.
Yields: 4
- 2 cups brown dry rice
- 1 can whole corn
- 3 bell pepper
- 28 oz can diced or crushed tomatoes
- 2 cans kidney beans
- 3T Mexican seasoning ( or 1 T oregano, 1T cumin, 1/2 T chili, 1/2 T paprika)
- 2 cloves garlic
- 3 cups water
- Add 3 cups of water and the rice into a large pot on medium heat.
- Chop the vegetables, rinse the beans and corn, and add everything into the pot.
- Stir every 3-5 minutes and make sure the rice won't stick to the pan. Let simmer on medium to low heat until rice is soft (about 20-30 minutes).
- Total time: 30-40
Nutrition
- Calories: 735
- Fat: 7.5 grams
- Carbs: 146 grams
- Protein: 30 grams