Peter Piper Picked a Peck of Pickled Jalapenos??

Breakfast was a smoothie with 1 cup each water and ice, half a banana, 3/4 cup of frozen raspberries and 1/4 cup of frozen blueberries .

Lunch was a small whole wheat tortilla (this is a salad plate, not a dinner plate) with a few remaining pieces of leftover beer can chicken from Saturdays recipe I needed to use today plus lots of greens and a nice crunchy surprise.

Pickled jalapenos.

I took the seeds out so they were mild but they added a tasty crunch to this wrap. Wraps are great for toting to work.  Just roll them up and wrap tightly in Saran Wrap and add a piece of fruit and a mineral water and you're all set.

The pickled peppers are so simple to make and lend a nice crunch to both chicken and tuna sandwiches.

1/2 cup apple cider vinegar
2 tablespoons sugar
A pinch of kosher salt
a pinch of crushed garlic
8 jalapeños, thinly sliced

Whisk liquids and spice and add peppers and let marinate 30 minutes to two days and store in fridge.

Snacks were carrots and an apple and dinner was comfort food.  A crockpot roast with gravy (pan drippings some homemade onion soup mix, cornstarch and water),  mashed potatoes (made with skim milk, roasted garlic and non dairy spread) and green beans.  Just small portions of both meat and potatoes  (and just enough gravy for a taste) and an extra helping of beans made for an enjoyable treat without a lot of excess calories.

Homemade Onion soup mix (No MSG!)

3/4 cup dried onion

1/3 cup Penzey's beef soup base or bouillon powder

1/4 tsp celery seed

1 tsp parsley flakes

1 tsp turmeric

1/4  tsp pepper. 

Store in air tight container and use 4 Tablespoons for most recipes that call for a package of soup mix.