Today, like most Sunday mornings when I woke up I still didn’t know what I wanted to make today for my desk lunches. Yesterday, I had already purchased my go-to alternate lunch items, which are Boars Head Apple Smoked Turkey Breast slices and Ole Whole Wheat Tortillas (50 calories each). I learned the hard way that I cannot eat the same thing 5 days in a row.
When I pick up my phone in the mornings I go to my e mails, and then the social media sites. I am a member of the WW Freestyle group on Facebook, and I see a post of someone asking what she should order in a Mexican restaurant. I reply, “shrimp fajitas with black beans. No tortillas”. Then my mind went to black beans. I haven’t had a good chili in a while, and it hit me – black bean chicken chili! I can eat it as a soup with a little non fat plain Greek yogurt added. Maybe a little avocado and salsa too. Or I can put it on one of my Ole tortillas… Options are good.
I proceeded to Google recipes. I read a few, as I always do. I picked the one with the fewest ingredients and that suited my palette best. And, you should know by now that I am always looking for something I can do fairly easily and quickly. Here is the link to the recipe I chose: http://www.tasteofhome.com/recipes/chicken-chili-with-black-beans/. The reason I am going through these steps with you is to show you that meal prep planning can be an easy, organic process. It’s important to understand that recipes are just a guide line. Ingredients, measurements, can all be adjusted to your needs and taste. In fact, when I went to the market, I didn’t even think about the measurements. I bought the amount of chicken I knew I would be able to eat, then planned to use the appropriate amounts of the other ingredients. I already had the black beans, green chilies, and spices in my pantry. The recipe called for Italian stewed tomatoes, but I like fire roasted tomatoes, so I bought those instead. Also, I did not have to add any liquid to the recipe. I poured the entire contents of the cans of black beans and tomatoes into the pot, and that provided enough liquid for me. If you like your chili a little soupier, by all means you should add broth or water. Also, I had part of a bag of Trader Joe’s frozen roasted corn in the freezer. I added a cup of that too. It wasn’t in the original recipe. This can be a simple process.
I also bought cabbage slaw mix, and TJ’s chopped veggie bowl, “chopped veggie 8”. I can use those as a side salad or as a filler in my turkey tortilla wraps this week. I want to mention here my new favorite bottled salad dressing: Boathouse Farms Classic Ranch Yogurt Dressing. 45 calories for 2 tablespoons, which is a standard serving. It’s delicious. I learned about it on the Hungry Girl Podcast. Giving credit where credit is due.
My breakfasts this week are egg white omelette muffins alternating with the overnight oats from last week. The base recipe for the egg muffins came from http://www.skinnytaste.com. You can find them there. Hungry Girl also has good ones.
Here are the photos of today’s recipes –
Have a great week, friends! Be well!