Janet McCormick: Filling up with fajitas
I love this time of year because it feels fresh and exciting. I love the idea of setting goals for the year, but if I have something I want to do, I’m going to do it. No matter what time of year it is. However, I did set a few goals this year. Even though I reluctantly began a small journey the first of the year, I started out leisurely, maybe even half-heartedly walking toward that goal - getting healthier by losing a few pounds.
I’m happy to say I’m running like a bull toward it now. You see, I have no qualms about exercise and getting physically stronger. It’s changing my eating habits that have me a little confused. Giving up things I have become real good friends with is a little tough. I’ve always believed moderation is the best mind set for becoming healthy. I think, though, my moderation was becoming a gray area. I have been tracking my macros on a food calculator and I was astonished at how many calories, fat and protein little snacks that were not even full meals proved to have.
The occasional popping in my mouth a little snack here and there added up. I never even felt like I was eating an entire meal so, to me, I thought I wasn’t eating much. Now I know, this has been an eye-opening experience thus far. When I know better, I do better.
As the new year makes its way through the first month, I’m tweaking a few of my recipes and giving them a new makeover. Fajitas are my favorite. I eat them out a lot. However, I know what I eat out has way too much sugar, oil and salt. Plus, when they bring them out with the cheese and sour cream, I can’t resist the added condiments. This is a very healthy stand-in. Not only did I get my fill, I stayed within my allotted macros and protein for the day. It was a delicious and simple change.
8-ounce chicken breast, cut in bite-size pieces
1 red bell pepper, sliced
1 red onion, sliced
2 tablespoons olive oil
1/8 cup water
1/2 package McCormick’s fajita seasoning
1 avocado, sliced
In a skillet, drizzle 1 tablespoon olive oil. Saute the chicken then set aside. In the same skillet, add the peppers and onions and saute for 3 minutes. Add the seasoning and the water and add in the chicken. Cover and let cook for 2 minutes. Serve with avocado.
Janet McCormick is the owner of Let’s Eat Cafe in downtown Huntington. More of her recipes can be found at www.10-minutemeals.com.