Veggilada - Cooking afterwards Gastric Bypass Surgery

Veggilada 1 lb chicken breast, approx 3 breasts 2 carrots, cut in large chunks 1 red pepper, cut in large chunks ½ large red onion, cut in large chunks 2 jalapenos, halved and seeded 2-3 tomatoes, cut in large chunks 1 can black beans, drained and rinsed 1 can tomato sauce 1 cup salsa 2-3 tbsp Adobo seasoning 4 tbsp chili powder (divided) 3 tbsp cumin (divided) 2 tbsp oregano (divided) 2 tbsp fresh cilantro chopped or 1 tbsp dried 4-5 low carb flour tortillas 2 cups low-fat Monterey Jack cheese Extra Virgin Olive Oil Cooking spray Green onions, lettuce, tomatoes, sour cream for topping Preheat oven to 425. Spray a foil lined cookie sheet with cooking spray. Place chicken and veggies on cookie sheet. Lightly drizzle everything with some olive oil. Sprinkle about half of the dried seasonings (not cilantro) over the veggies and chicken. Toss veggies to coat. Bake for 20-25 mins, until chicken is cooked through. Reduce oven temp to 350. Meanwhile, bring the tomatoes sauce, salsa and remaining seasonings (not cilantro) to boil, cover and simmer for about 5 mins. Drain black beans and put into a large bowl with cilantro. Once veggies and chicken are cooked, allow to cool enough to handle and chop into pieces, mix with beans. Spray a square baking dish and spoon a little of the sauce on the bottom. Place a tortilla in the bottom, spoon some of the chicken mixture over it, sprinkle with some cheese and spoon sauce over. Continue to layer, ending with cheese. Cover with foil and ...



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