Cooking low-carb, high protein dinners and lunches is simple. I eat this probably for three or four meals a week. The preparation is simple and so are the ingredients.
I start with six boneless, skin-less chicken breast. I prefer free-range, organic chickens. I leave the meat juice they come packed in the pan so they have plenty of moisture. I do just a little salt, pepper, and Mrs. Dash Original on both sides and pop them in the oven covered with foil till they are done. I cook at 350 degrees and check after about 30 minutes. I prepare 6 at a time so I can store the rest for use throughout the week at various meals. Here is the finished chicken!
While the chicken was cooking I cut up one large yellow bell pepper and a half of an onion. I used garlic powder, Mrs. Dash Chipoltle, and pepper and gently stir fried them in Canola oil (very little). Here they are cooking.
From there I open and strain a can of Rotel Diced Tomatoes and Green Chilies and a can of Ranch Style Pinto Beans and Jalapeno Peppers. Make sure the beans are rinsed to prevent gas. Your body will adapt to beans as you eat them more, but I never skip my Beano with my beans.
Here the strained beans are cooking on low heat. They look wonderful and smell divine!
Next I assemble the plate. on a pile of romaine. I include fresh guacamole and a low sugar or no sugar salsa. Here is the final tasty plate full of food!
So that was dinner tonight. There was no fuss and no need for a recipe, just a simple throw together meal. I took the left overs and put them in the refrigerator to assemble for meals over the next few days.
You will see from the Flash Diet page that I ‘Eat and Repeat’ a lot of my meals throughout the week. I find that makes my life easier.
Hope this inspires you to make better choices for a better life.