After getting a variety of veggies from a farmers’ market, I was inspired to prepare some meals.
For lunch, I made a sandwich with toasted Ezekiel bread, a tomato, 1/2 avocado, and some spinach. I paired it with some bell pepper. It was a fantastic lunch.
For dinner, I made some chicken tortilla soup, minus the fried tortilla strips. At the library, I had picked up a cookbook with recipes from Mexican restaurants. I used the soup recipe from Papasitos. Instead of grilling chicken, I used some fajita chicken that I had in my freezer. That saved me a lot of time. Concurrently, I made a chicken fajita on a whole wheat tortilla. Since I needed to limit my carbs, I used one tortilla and crisped it in a dry skillet. I kept it flat and piled sauteed onions and bell peppers, tomato, chicken, a little bit of cheese, and some avocado on top. It was a great dinner.
The soup used:
- chicken broth and a small amount of boullion
- onions
- carrots
- zucchini
- squash
- tomato
- corn
- chicken
- paprika
- cheese and avocado (added when serving)