This time around I decided to stop being redundant and put up my recipes first. This way on my posts you can look at the more important thing – the pictures š
Next up in my cooking for one was a spinach salad. Spinach just happen to be on sale the other day, so I bought two huge tubs of it and it lasted me more than a week. Basically Iāve been super loaded up with iron these days. But I never get tired of it somehow. I love it in a salad, or sandwich or sauteed. And I might just stop using frozen spinach if I can help it. The flavor just isnāt the same. Anywho – you can find the recipe here.
This time I tried something a little different and made my super basic balsamic vinaigrette with white wine vinegar instead. As you can see Iām not super creative when it comes to salad dressings. I stick with my basics because normally when I feel like a salad, itās a last minute thing and I want it to be simple. I also used some of the leftover chicken I bought on sale (and used in the last post). Because I didnāt want to mess up my Dadās grill, I decided to just quickly pan āgrillā it. I pounded it thin since I find it cooks faster and I like to take little bites. Seasoned it with garlic salt, black pepper and chili flakes. After cooking, I sliced into strips, used some in my salad and saved the rest for another day.
Chris arrived the next day and because I had so much darn chicken I decided we were going to have fajitas! In the spirit of being healthy, I decided I would make my own seasoning since itās pretty easy to look up online and allowed one less āstore-boughtā thing in our meal. I didnāt really measure and kind of just threw in an assortment of ingredients I found in various recipes online (the basics really). Find the recipe here.
For veggies, I decided to go a slightly different route since Iāve been reading lots about how bell peppers give you heart burn (aka make you gassy, not exactly romantic). Even though it is a summer squash, Iāve recently read about the benefits of eating zucchini (or known in the UK as courgette). Itās low in calories and a good source of vitamin A.
I also used mushrooms since (1) Chris and I both love them, (2) they also have great health benefits like being low in calories and a good source of potassium, and (3) we were at Costco and decided to get a huge box of them.
As you can see, we had a corn salsa with our fajitas. I decided to omit the black beans and bell pepper this time to make it a little lighter.
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