I give today’s lunch of Green Chile and Corn Fritatta a score of 9 out of 10. It loses one point because after eating my single portion, I wanted another serving. It was so delicious and full of flavour but I guess my stomach isn’t quite ready to eat “healthy” portions. It will have to suffer though, because last night I ate about three strawberry muffins. Terrible. Jay said he also ate three muffins last night, “I couldn’t help myself. They were so chewy and moist and…Mmm.”

Frittata recipe, serves 4

6 large eggs

1/2 cup frozen corn, thawed

1 (4.5 oz) can chopped green chiles (I used about 6 pickled jalapeño peppers)

1/4 cup fat-free milk

1 tbsp chopped fresh parsley

2 tsp chopped fresh thyme

1/4 tsp freshly ground pepper

3 dashes hot pepper sauce, or to taste (I did not do this, I figured the peppers were spicy enough and I was right, they were enough.)

8 cherry tomatoes, halved

1 scallion, cut into 1-inch pieces

Whisk together the eggs, corn, chiles, milk, parsley, thyme, ground pepper, and pepper sauce (if using) in a large bowl. Spray a skillet with nonstick spray and set over medium heat. Pour in the egg mixture and top with the tomatoes, cut-side up, and the scallion. Cook, covered, until the eggs are set, about 15 minutes. Cut into 4 wedges.

Per serving (1 wedge): 145 Cal, Weight Watchers points: 3

This deliciously aromatic, fresh and comforting soup is a variation of a recipe from my Mexican cookbook. The original recipe only contains shredded chicken, avocado, chili pepper strips, scallions and broth. I wanted something a little heartier. Here’s what I did:

Chicken, Avocado, Potato and Mushroom Soup

Alternately, you can omit the ingredients or see the note with a * beside them to obtain the original version from The Mexican Cookbook.

Makes about 3 servings

4 chicken thighs, cooked and shredded * (Chicken breast, cooked and shredded)

1 avocado, cubed and tossed in lime juice to prevent discolouration

4 oz white mushrooms, coarsely chopped *

6 mini potatoes, cooked and sliced *

1/2 an onion, thinly sliced * (3-5 scallions, sliced)

3 cloves of garlic, finely chopped

1 pickled jalapeño pepper * (chipotle pepper, cut into thin strips)

2 tbsp fresh cilantro, chopped

4 cups water * (4 cups chicken stock)

Directions:

Place water and chicken thighs in a pot and cook over medium heat until chicken is done. Remove the chicken onto a plate and continue heating the water. This is the broth. Add the garlic, potatoes, mushrooms, onion and jalapeño pepper to the broth and cook until mushrooms have been reduced slightly but don’t let the onions get too soft (unless, of course you prefer soft onions). While that is cooking, shred the chicken.  Once the broth is ready, arrange the chicken and avocado and cilantro in the base of  soup bowls and pour the broth and vegetables over. Squeeze some lime juice for more flavour and wonderful aroma.