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!

Cooking enough for 4 or 4 meals

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.

I love the sweetness of yellow peppers.

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.

Canned foods make dieting easy!

Here the strained beans are cooking on low heat. They look wonderful and smell divine!

From can to pot, easy and fast!

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!

A heaping plate of healthy eating!

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.