For lunch today I threw together some refried beans quesadillas.  Spicy refried beans smeared into a flat out wrap, sliced tomatoes, corn and a little bit of white cheddar cheese. I also made some kale chips to use up the last of my bag of kale and for a little green on the side.

Served 2% Fage, salsa and avocado slices.

And for dinner tonight, Lentil Chili was on the menu.

1 Tbsp extra virgin olive oil
1/2 medium onion, diced
1/2 medium pepper, diced
2 cloves of garlic
1 1/2 c water
1 1/2 c vegetable broth
1/2 lb dry lentils, rinsed and drained
8 oz crushed tomatoes
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano
ground red pepper if you like it spicy!
dash of salt if desired

A large sauce pan, saute onion, pepper and garlic in EVOO until soft.  Add water and broth and bring to a boil.  Add lentils.  Stir and cover.  Cook for 30 minutes on medium to low heat, stirring occasionally.

Add tomatoes and spices and cook an additional 30 minutes on low, or until lentils are soft.  Add a bit more water or broth if needed. Stir occasionally.

Could be good with avocado, greek yogurt, salsa… but since I had all those things with lunch I just ate it like this.

I often eat by myself, either before or after the girls (depending on their hunger levels) so that I can eat in peace without having to get up to refill drinks, get another fork/spoon, more ketchup. Zak works for a small software company and usually works well past the dinner hour, which means I’m typically on my own for dinner as well. Lentil chili waiting in the fridge for him when he gets home!

For dessert? This guy.

But don’t be fooled. As soon as I took that pic I did this.

And then I ate him.