Well, we are well into our second week of the Daniel Fast. The Butcher and I have not had meat since Saturday, January 11th. I 
will be glad to eat meat again. One thing I am going to watch after the fast is my intake of sugar. I am not really missing sugar like I thought I would. With meat or without meat, I have a great recipe to share today. The spices are what make this meal really special. I did mine with vegetables only. When we are through with the fast I will make it again with chicken. I like the no fuss of cooking this in the oven. Also, by using the cooking dish to mix the Olive Oil and spices you save time on clean up.
Baked fajitas
1 Pound of Boneless Skinless Chicken Breasts cut into strips (eliminate if doing meatless)
1 green pepper, washed, cored and cut into strips
1 red pepper,washed, cored and cut into strips
1 onion, peeled, sliced and separated into strips
2 Tablespoons of Olive Oil
2 teaspoons Chili powder
1 1/2 teaspoons ground Cumin
1 teaspoon granulated Garlic
1/2 teaspoon dried Oregano
1 can of Rotel Tomatoes
Preheat oven to 400 degrees. Take a glass dish 11″ X 14″ and put the 2 Tablespoons of Olive Oil in the bottom. Add the remaining spices and mix well. Put the chicken in the dish and coat well. Add the peppers and onions and coat well. Top with the can of Rotel Tomatoes and mix together.
Put the dish in the center of the oven and cook for 20 to 25 minutes. Dish this up on a soft tortilla and you have an amazing meal. Hope you enjoy this as much as we did.
Until next time…From our Butcher Block to your Table.