I tried to take pictures of my food which helped keep me accountable as well.
For the most part, I haven't felt hungry and I feel like I have more energy. I haven't been on the scale yet, even just a week in, I feel some positive changes.
This week may be a little harder since I'm not going to be exclusively cooking at home, but I haven't been tempted to cheat yet so hopefully I can maintain that for the next foreseeable future.
Monday - Chicken Kale Salad
Same as last week, but it's just so good and easy that it's a weekly staple.
Tuesday - Stuffed Meatballs
These are popular in the blogworld for a reason. They are life changing.
Wednesday - Portobello Pizzas
I'm doing my own version so I'll post my recipe next week
Thursday - Concert at the beach, so we're packing yummy snacks and wine
Friday, Sat, and Sun - TBD
FAJITAS2 small onion I used 1
2 medium green bell peppers I used 1
1 medium red bell pepper I used two
I added 2 sliced jalapenos
1 lb. chicken breast
2 Tbsp vegetable oil I used olive oil
1 medium lime
I served with greek yogurt and guacamole
I eyeballed everything1 Tbsp chili powder
½ Tbsp paprika
½ tsp onion powder
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
1 tsp sugar
½ tsp salt
½ Tbsp corn starch
- Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside
2. Cut the onion, bell peppers and jalapenos into ¼ to ½ inch wide strips. Place them in a large casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
3. Sprinkle the seasoning over the meat and vegetables. Drizzle the oil over everything and then use your hands to toss the ingredients Bake for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top when finished.
Enjoy with the tortilla, or without!