Healthy Dinner Idea

With the working out and lifestyle changes come new food choices!  Sunday night I made Slow Cooker Chicken Fajitas and Sweet Potato fries.  It was delicious and filling and felt like a cheat meal even though it wasn't!

(photos from the websites listed below)

Slow Cooker Chicken Fajita Recipe:

Total Time: 6 hrs. 22 min.
Prep Time: 20 min.
Cooking Time: 6 hrs. 2 min.
Yield: 4 servings, 2 fajitas each

Ingredients:
1 (14.5-oz.) can diced tomatoes (or diced tomatoes with green chiles), no salt added
1 medium onion, cut into quarters, sliced
1 medium red bell pepper, cut into strips
1 medium orange bell pepper, cut into strips  

Quick Tip:  (I found a pack of onions and peppers already cut and cleaned at the entrance to my grocery store's produce section.  It was $4.99 and perfect because it was enough to make more than 3 meals with!)

1 cup sliced mushrooms (I added this because I love mushrooms and I also bought them pre-sliced, so much easier for prep since I eat them in my salads a lot!)
2 tsp. ground chile powder1 tsp. ground cumin
½ tsp. ground black pepper
2 Tbsp. fresh lime juice
1 lb. raw chicken breast, boneless, skinless, sliced
8 6-inch whole wheat flour tortillas, warm
½ cup fresh tomato salsa
8 tsp. low-fat (1%) plain Greek yogurt
½ medium avocado, sliced
Finely chopped cilantro

Preparation:
1. Place tomatoes, onion, bell peppers, chile powder, cumin, pepper, and lime juice in a 3-quart slow cooker; mix well.
2. Add chicken; cook, covered, on low temperature for 4 to 5 hours (or on high or 2 to 3 hours), stirring once or twice, until chicken is cooked through and vegetables are tender.
3. Evenly divide mixture between tortillas. Top evenly with salsa, yogurt, avocado, and cilantro.

**For the original recipe and details on how this will fit into the 21 Day Fix break down check here.**

Sweet Potato Fries Recipe:

Ingredients:
5 sweet potatoes; sliced into relatively uniform slices (I didn't buy these precut and wish I had!)
Olive Oil, for tossing
Garlic Powder, to taste
Salt and Pepper, to taste

Preparation:
1. Toss potato slices in olive oil then spices
2. Lay out slices on a baking sheet .
3. Cook at 400 F for 30 minutes and flip 1/2 way through (I ended up having to cook them for about 40 minutes because I wanted them crispier)

Inspiration for this recipe was found here.

(It's not the best pick but oh my was it delicious!)