Day 1 Recap

Well hello there and thanks for stopping by today. Those of you who know me, (and by know me, I really mean have read my total of ONE previous blog) know that I am on a journey to establishing overall health of my mind, body, and spirit. Because like I said before, “One without the others is not true health”. That being said, let’s get down to business… the recap of my day complete with healthy recipes that I made today.

I started my day off with a delicious orange protein shake that tasted like ice cream. After all, who says you can’t have dessert for breakfast? I have started a 90 Day Weight Loss Challenge in which I always (well from today on,  seeing as how today is the start of my new “always”) have 2 protein shakes everyday as breakfast and lunch, 3 healthy snacks (mid-morning, afternoon, after dinner), and one healthy yet delicious dinner.

Now onto the fun stuff - recipes!!! My friends always refer to my cooking as “grandma style” because like a grandma, I never follow recipes. I just throw stuff together and somehow it turns out pretty good (most of the time). However, for the sake of keeping calories in check and the ability for you to try the recipes yourself, I have decided to write everything down. What I don’t invent, I’ll be sure to provide recipes for those meals too (and give credit to the source, of course).

What’s for dinner? Well, let me tell you! Last night I made fajita chicken soft corn tacos with homemade guacamole. And it was outrageous. Seriously, my taste buds were smiling… or was that my face? Anyway…

Guacamole Too Good for Restaurants to Serve

Ingredients:

2            Ripe Avocado (make sure they really are ripe)

3            Garlic Clove (minced)

1/3 c      Red Bell Pepper (chopped fine)

1/4 c      Red Onion (chopped very fine)

1/3 c      Tomato (chopped)

1/8 c      Cilantro (chopped very fine)

1/2         Medium Lime (squeeze juice – add more as desired)

              Salt & Pepper to taste

Directions:

Half avocados, remove seeds and scoop avocado out of peel into medium bowl. Lightly mash avocados into smooth yet still chunky mixture. Mince garlic cloves and finely chop remaining ingredients. Combine all chopped ingredients with avocado mixture. Take lime under the palm of your hand and roll on counter with decent force to loosen juices, cut lime in half and squeeze juice of one half into mixture. Lightly stir mixture being careful not to smash your vegetables. Add salt and pepper to taste and a little more lime if you like your guacamole extra tangy.  Or if you are a more of a mild person and the original recipe is a little too tangy for you, reduce lime or add a little fat free sour cream. Remember, everyone is different, so just make it however you will like it best!

Fajita Chicken Soft Corn Tacos

Ingredients:

1tbs        Extra Virgin Olive Oil      

24oz       Chicken (fajita sliced)

1             Tortilla Chips (bag)

1             Black Beans (can)

1pkg       Corn Tortillas

2c           Lettuce (chopped)

1             White Onion (sliced)

1             Red Bell Pepper (sliced)

1             Green Bell Pepper (sliced)

1/2 c       Cheddar Cheese (fat free and grated)

1/2 c       Sour Cream (fat free or light)

1             Tomato (chopped)

1 c          Salsa

2/3c        Water

               Guacamole (from previous recipe)

Directions:

Place large skillet over medium-high heat. Drizzle olive oil into skillet and let heat for about 45 seconds to one minute. 

Place fajita sliced chicken into pan. I like to use frozen Tyson Fajita Chicken because it is already fully cooked, seasoned and sliced to make things easy. If you are starting out with raw chicken breast though: remove fat, slice thin, and season with a little salt, pepper, and Cajun seasoning. Cook chicken for about 5-6 minute (should be completely thawed and hot) almost golden color (or fully cooked if cooking raw chicken). Add water and start getting the caramelization off the pan and into your chicken and water for added flavor. 

Add peppers and onions. Cover with lid and simmer on medium heat. When almost all water has cooked out, take off lid and cook until chicken is golden brown. 

Remove from heat. In your down time while chicken and peppers are cooking: chop remaining ingredients and prepare servings of cheese, sour cream, salsa, and guacamole. Heat a few tortillas in microwave and black beans (I have fat free refried beans in the picture, but that’s because I forgot to purchase my black beans) in pot on stove. Transport all ingredients into serving dishes, build your tacos (or salads also pictured) and enjoy!