As March rolls in, it is time to prep some protein. I try to get this done before I have to work for a few days in a row, so that making a meal will just be a quick heating up of a few items. The only tricky part is remembering to take things out of the deep freeze well in advance.

Mission accomplished. Another batch of spicy chicken is ready. I use the creole spice regularly. It tastes good and is also spicy enough that I tend to slow down, possibly even eating less.

This week I am also trying a low carb flatbread to use as a wrap for a batch of tuna fish. The packaging says 60 calories and about 22 carbs, which is about half of a similar sized tortilla. This seems like a fairly good trade off in a no-bread household. Adding some avocado slices to the wrap makes for a rather healthy lunch.

Time to go to work.