** Sorry this is so late- I have been having computer troubles :(
Hey You Guys!!! (Yes, the Electric Company is back!)
I hope you all had a great Valentines Day followed with a relaxing President's Day. Good times :)
Have you ever noticed a few unhelpful habits you may have when it comes to food? I think we all do. This week in the meetings we are going to focus on the 8 Helpful Habits that will really help us to attain and maintain our weight loss goals. This is a 100% for sure don't miss meeting :)

Chicken Fajitas

main meals

POINTS® Value: 4 Servings: 4

Ingredients

	1 medium garlic clove(s), peeled and smashed
	1/4 tsp crushed red pepper flakes
	1 tsp chili powder
	2 tbsp fresh lime juice
	1/8 tsp table salt
	1/8 tsp black pepper
	1 pound(s) uncooked boneless, skinless chicken breast, cut lengthwise into thick strips To make the salsa:
	2 cup(s) cherry tomato(es), coarsely chopped
	1/2 cup(s) scallion(s), chopped, green and white parts
	1 small jalapeno pepper(s), cored, seeded and minced (don't touch seeds with bare hands)
	1/4 tsp crushed red pepper flakes, optional (see note below)
	2 tbsp fresh lime juice
	1/8 tsp table salt
	1/8 tsp black pepper, freshly ground To finish the fajitas:
	1 spray(s) cooking spray
	1 medium red onion(s), thinly sliced
	1/2 medium sweet red pepper(s), thinly sliced
	1/2 medium green pepper(s), thinly sliced
	1 tsp canola oil
	4 medium whole wheat tortilla(s)

Instructions

• In a medium-size glass bowl, combine garlic, red pepper flakes, chili powder, lime juice, salt and pepper; add chicken to bowl and stir well to coat. Cover and refrigerate for 1 hour.
  
  
• Meanwhile, to make salsa, in a medium bowl, combine tomatoes, scallions, jalapeno, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavors to blend.
  
  
• Coat a large, heavy-bottomed nonstick skillet with cooking spray; heat over medium-high heat for 30 seconds. Add onion and peppers, and cook, stirring frequently, until tender, about 5 minutes; spoon vegetables into a small serving bowl and cover to keep warm.
  
  
• Add oil to same skillet; heat over medium-high heat. Add chicken and any marinade remaining in bowl, but discard garlic (juices will sizzle so be careful of splattering liquid). Cook chicken until well-browned on bottom, about 3 minutes; flip chicken and cook until browned on second side, about 3 minutes more. If chicken is not cooked through, reduce heat to low and cook an additional 2 or 3 minutes.
  
  
• To serve, place 3 ounces of chicken strips on each tortilla; top with about 1/2 cup of vegetables and 1/2 cup of salsa. Yields 1 fajita per serving.

Notes

• If you're short on time, substitute 1 cup of store-bought salsa for the fresh salsa (could affect POINTS values).