Fajitas.

We grilled steak for dinner last night, and since I defrosted a 1.4-lb sirloin, I kept a big chunk of it back for the next day.  Part went into Mark's lunch, but the remaining six ounces became skillet fajitas.  This is a great way to stretch a little bit of meat to feed the whole family.  Sliced onions and bell peppers, plus tomatoes either fresh or canned, are required; but the rest of the veggies?  It's clean-out-the-crisper time. Tonight's fajitas included mushrooms, red cabbage, and thinly sliced carrots. 

Do you really need me to tell you how?  Stir-fry the peppers, onions, mushrooms if you got 'em, anything you want to get caramelized, and any hard veggies (e.g. carrots) until they're tender.  Stir in a few cloves of minced garlic and some oregano and cumin, and maybe a minced chile if you have one.  Then put the soft veggies in, with water — maybe a half cup — and some salsa from a jar — not much, a couple of tablespoons.  Let it bubble till the liquid is mostly gone and stir in what little meat you've got.  If it doesn't look substantial enough you can always throw in a can of well-drained beans of any sort.  Warm up some corn tortillas and you've got a meal.  If you happen to have sour cream and guacamole and chopped lettuce and cilantro, so much the better, but these things are not at all necessary.

I boiled up some plain turnip greens to have on the side; no reason, it just feels weird by now not to have a plain vegetable.  They're pretty good with salsa, did you know that?   And I also sliced oranges into half-moons.  I don't know why, but sliced citrus fruit always seems like the perfect side dish for salsa-based dishes.

I had two tortillas wrapped around the fajita filling, and two helpings of greens, and two orange slices.  I finished off my day with a quarter-ounce of Dagoba dark chocolate with chiles and cacao nibs, and then a nice hot cup of decaf.

I did not count calories for this meal.  When I choose to count calories, recalibrate my portion sizes and so on, I generally don't do it through dinner unless I have some reason to be exceptionally careful.  Rather, I count everything else, keeping it low enough to have a comfortable margin going into dinner.  Then I just try not to overdo it, relying on my eight-and-a-half-inch plate, and declining second helpings.