Chicken Fajita Casserole

Yesterday's Weight: 240

Today's Weight: 239.5

On the lighter side of things, here is a recipe I created myself. It is a low-carb recipe, but I am not low-carb dieting. I don't believe in cutting out any vital component of one's diet and carbs are necessary for brain function! However, it is better to get them from vegetable and whole-grain sources. Not that I always do by any means.

I cook this in a convection oven, but a regular oven will do too. I cannot vouch for your oven cooking food evenly or not burning it, however!

You will need:

1 medium zucchini

3 oz. spiced chicken fajita meat (I use Schwan's, but if you have a recipe for your own, that will do. I believe they also sell pre-spiced fajita meat in the freezer section of most grocery stores.)

1/2 medium bell pepper, chopped coarsely

16 oz can Stewed tomatoes

1/2 cup Shredded Mexican cheese blend (I like Horizon)

2 tbsp sour cream

1/2 avocado blended with diced chiles, lemon juice and garlic salt to taste, or 2 tbsp guacamole

2 tbsp olive oil

Pre-heat oven to 450 degrees. Cut zucchini into four quarters. Add 3 oz of chicken. Cook pulp side down in olive oil for 10 minutes. Turn zucchini onto skin side. Add stewed tomatoes and bell pepper. Top with shredded cheese. Cook for 20 minutes. Garnish with sour cream and avocado mix or guacamole. Makes 2 meal-size servings or four side-dish servings.

I like this because it contains vegetables, proteins and monounsaturated fat from the avocado. Avocados have gotten a bad rap because they're so high in fat but they are actually quite healthy. I'm really trying hard to eat more veggies.

If you try it, let me know what you think! I'm not a very good cook, so I like to prepare things that are simple but tasty.