Chicken Fajita Bake
1 large green bell pepper
1 large red bell pepper
1/2 large onion or one small onion
2 boneless chicken breasts
1 Avocado sliced (optional)
Preheat oven to 350 degrees F.
Slice the peppers, onion and chicken into strips. Spray a 9 x 13 glass pan with Pam Olive Oil Spray. First place your strips of chicken on the bottom of pan and then evenly spread out the veggies on top. Season with salt, pepper, chili powder and Mrs. Dash original blend.
Bake uncovered for 45 minutes (with 5 minutes left of cooking I added the sliced avocados) or until chicken is done and veggies are done to your liking. Serve on a whole wheat tortilla or over brown rice. Garnish with 0% plain greek yogurt (I used sour cream) and reduced fat shredded cheese.
I found this recipe onKari Burghardt’s website.
1 trimmed 1 pound pork tenderloin
1/2 thinly sliced white onion
1/2 cup BBQ sauce
whole wheat sandwich buns
Cover bottom of slow cooker with sliced onions, place tenderloin on top and cover with BBQ sauce. Cook on low setting for 7-8 hours (make ahead the night before for lunch). Take tenderloin out, shred with two forks and add back to sauce and onions. Serve on whole-wheat buns.
I found this recipe on youbeauty.com