As I have been on this journey towards greater health I have had to take a look at my diet and the foods that I choose to consume. I always thought that I ate relatively healthy, however if I am honest I have to confess that once I got married I wasn’t as mindful as I was when I was single. You see, I married a junk food addict. When I tell people about my husbands diet before we got married they look at me astonished and even question the truth — thinking I have exaggerated. If only that was the truth. Vegetables were a swear word to him and to not consume sugar in a day was unheard of. Breakfast was rarely eaten if ever, other than a cup of coffee. His typical lunch consisted of two Reese Peantbutter chocolate bars and a can of Coke. For dinner he was partial to hashbrowns and possibly a hotdog.
Getting us to eat healthier has been a challenge as I didn’t want to always make two different meals and there were times that I felt guilty for preparing the healthier meals that I wanted to eat and in essence making him either eat it (knowing that he was not enjoying what I had prepared)or he could just make his own (feeling guilty if this happened).
One of the ways that we have been using to change our menu into a healthier one is by trying a new recipe once a week. We both get to rate them and based on the rating they get, they either become keepers that we put on our menu or they go to the graveyard of yuck!
Today I am going to share with you one that we both rated a 10/10.
Preheat oven to 400 degrees.
Combine the following in a small bowl:
1 Tbsp chili powder
1/2 Tbsp paprika
1/2 tsp onion powder
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tsp sugar (I use Splenda)
1/2 tsp salt
1/2 Tbsp cornstarch
1 medium onion, cut into 1/4 to 1/2 inch strips
2 medium green peppers, cut into 1/4 to 1/2 inch strips
1 medium red pepper, cut into 1/4 to 1/2 inch strips
3 chicken breasts, cut into thin strips
2 Tbsp olive oil
1 medium lime
Put the cut onions,peppers and chicken in large bowl. Sprinkle the prepared seasoning over the vegetables and meat. Drizzle the oil over everything and toss until everything is well coated in the oil and seasoning. Transfer to a 9X13 inch casserole dish. Bake in preheated oven (400 degrees) for 35-40 minutes, stirring once halfway through. Squeeze the juice from the lime over top of the meat and vegetables after it comes out of the oven.
- 8 (6 inch) tortillas
- 1/2 cup sour cream
- 1/2 cup salsa
- 1/4 cup cilantro, chopped
- 1 cup cheddar cheese, grated
Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollap of sour cream, spoonful of salsa and cheese if desired.
My husband likes his on the tortillas. In order to lessen the carbs I eat mine without the tortilla. I know that traditionally fajitas do not have cheese, however my husband is a huge fan of cheese. If adding a bit of cheese to this dish helps my hubby love it — then a little cheese it is.
We either pair this up with brown rice or quinoa.
Per serving: 437 calories, 22.9g fat, 28.7g carbs,4.8 g fiber, 17.9g sugar,29.6g protein — eaten without tortilla 8.7 g carbs, 2.8 g fiber, 17.9 g sugar
Be blessed 💞💞💞
Please note that I am not a nutritional or medical professional. I am sharing my own experiences and not advising. Nothing that I express should be taken as medical advice and you should consult with a medical professional before starting any diet or exercise plan. I am providing some of the nutritional information as a courtesy. I use MyFitnessPal to calculate and I usually will remove sugar substitutes (erythritol, Splenda, swerve etc..) from the final carb count and net carb count, as it doesn’t affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.