And I finally decided....

on cooking Mexican Jambalaya. Ok, so I got a little creative and it came out great. I mixed 1 can of corn, crushed tomatoes, and black beans with the leftover fajita chicken and sauteed onions/peppers (cut into bite sized pieces). I then seasoned it with cumin, garlic, chili powder, cayenne and about 2 tablespoons of chunky salsa. I served it over Jasmine rice and the family loved it.

Now, for today.....