Steak Fajitas

Since I had oodles of steak left over from yesterday's dinner, and some avocado's I needed to use I decided Steak Fajita's were perfect. They were fast and yummy. I didn't have anything to go with them so I just had a handful of PC lime and habanero tortilla chips and they were quite tasty.

Steak Fajitas

Steak of your choice. I used two left over T-bone steaks from yesterday. This also works well with chicken.

**if you didn't season your pre-cooked steak, or if you are using raw meat, increase the amounts of spices a bit**

1/2 tsp garlic powder  or 1 garlic clove, minced (used powder this time)

Vegetable oil

1/4 tsp red chili pepper flakes or cayenne pepper, whatever you like for heat

1/2 tsp ground cumin

1/2 tsp dried oregano

juice from 1/2 a lime ( about 2 TBSPs?) If you dont have lime juice you could use lemon juice, or white wine.

one red pepper, sliced

one green pepper, sliced

1/2 an onion, sliced ( I used vidalia because that's what I had. Anything would work)

S&P

sour cream, avocado, plum tomato, shredded cheese, or whatever topping you like on your fajitas

Whole Wheat tortilla wraps

Thinly slice up the pre-cooked steak, (or raw if you are not using left overs) Heat up about a TBSP of oil in your frying pan over med-high heat, and toss in the steak. 

Sprinkle with S&P if you are using raw, or didn't season your grilled steaks, chili flakes OR cayenne, cumin, oregano and garlic powder. Heat that up well, while stirring fairly regularly. When its pretty much heated through, add the lime juice all at once, give it a good toss around then in less than a minute dump it out into a bowl to keep warm while you saute the veggies.

While the pan is still hot and has some remnants of the steak juice and oil in it, toss in the peppers and onions with a little S&P, and a little more of the cumin, oregano and chili pepper flakes. Toss them around in the pan until they start to brown up a little and soften a little. You want the pan to be hot and dry enough to saute them without steaming them and making them too soft.

Now you are ready to put together your fajita. First warm up your tortilla in the microwave for 10-15 seconds to make it more pliable and less likely to tear. After it's warm I usually slather some sour cream on the wrap first, then add a few pieces of steak, then the pepper/onion mix, then some avocado, seeded and sliced plum tomatoes ( I use plum tomatoes because they are usually less watery and more meaty) and sometimes I add shredded cheddar or Monterey Jack.

I always use saran or waxed paper or aluminum foil around my wraps. It keeps them from falling apart, and helps contain the juices better. It's really easy if you wrap it up, cut it in half then peel back the wrapping as you eat it.

Normally I might make this with some spanish rice but I totally didn't have the time or energy.

Enjoy!

~pam

Shrimp & Mango Noodle Salad, and a Tuna and Avocado wrap

Today was hot. Really really steamy hot. So for supper I wanted something cool and refreshing. I figured wraps or sandwiches of some sort, and a salad would be perfect. While at the grocery store looking for something cool and refreshing ( aka enjoying the free air conditioning there- they keep it like an ice box) I saw a box of mangoes that were ripe and grabbed a few figuring I could incorporate that into dinner. Mangoes are delicious, and since is feels tropical outside I figured we may as well eat something tropical too.
They also had some decent looking corn on the cob.
So I came up with a shrimp and mango salad with rice vermicelli, and a tuna and avocado wrap.
The mango shrimp concoction was quite delicious and I will definitely be making that again. The tuna wrap was pretty standard as far as wraps go. I love avocado on my wraps.

 

Mango & Shrimp Noodle Salad

300 grams of rice vermicelli

1 large mango

1/4 cup lime juice

1 Tbsp brown Sugar

1 Tbsp hot chili garlic sauce

1/4 tsp salt ( next time I might use fish sauce. I didn't have any today)

cooked, peeled shrimp

1/2 cup snipped basil and mint ( 1/4 cup each)

Cook the vermicelli according to package directions. I give mine a boiling water bath. When the noodles are tender, drain them, rinse in cold water and drain again.

Peel the mango, struggle to get the pit out without wasting any of the flesh, then dice the flesh while cursing at how difficult mangoes are to pit and peel. If you don't have a  mango splitter, I highly suggest you get one. I LOVE mine. I hated trying to get into a mango before Santa left me one in my stocking a few years ago. It is easy as pie. Actually easier than pie. Pie can be time consuming... I digress.

So now that you have managed to get into your mango and dice it up, stir the lime juice, sugar, chili-garlic sauce and the salt or fish sauce in a bowl, and toss in the mango chunks, shrimp, herbs and the cooked noodles. It is ready to eat right away.

The sauce does something magical to the mangoes. I love mangoes but this was especially delicious, and even my hubby liked it and he does NOT like mangoes.

For the tuna avocado wrap-

I mixed a can of tuna with some mayo, lemon juice and dill. Spread some hummus or whatever you like on a whole wheat  wrap, add a glop of the tuna, some alfalfa sprouts, thinly sliced red pepper and red onion, a pinch of bagged broccoli slaw, some avocado wedges, some lettuce, or whatever you like on your wraps. I like a mixture of crunchy and soft things. Then  place it on some waxed paper, or saran wrap and  roll it up, and wrap it up in the waxed paper/saran so it doesn't fall apart, and if it's especially juicy it contains the drippage too. I slice it in half and peel the paper back as I eat it. 

And here is a pic of a mango splitter. You really need one. They are available at most department stores.

Thanks for looking. Enjoy!

THE NEW YORK GOODWICH SANDWICH - FROM FIT FOR LIFE - HARVEY & MARILYN DIAMOND

 I'm addicted to this sandwich because my taste buds like the different textures and the salty/sweet/spicy flavors all mixed together. Best of all, they keep for a day or so and even get better tasting. Do not leave out the bbq onions - they are what make the sandwich. 

I have also used  bagged shredded slaw mix or whatever other veggies I have on hand.

Hope you like this as much as I do....

1 cup broccoli

1/2 cup cauliflower (optional)

2 tablespoons carrot, finely grated

2 tablespoons red cabbage, finely grated

2 tablespoons yellow squash, finely grated ( or zucchini- that's what I usually use)

1/4 cup Barbecued Onions (see below) 

1 whole-wheat tortilla, chapati, or pita

1 tablespoon mayonnaise

3 thin slivers dill pickle

1/2 cup lettuce finely shredded

1/2 cup alfalfa sprouts

2 slices avocado 

Dash of sea salt, Spike, or salt-free seasoning (optional)

Prepare the vegetables:

Cut broccoli into thin lengths, using only florets and upper portion of stalk. Break cauliflower into tiny florets. Place broccoli and cauliflower in vegetable steamer, covered, over boiling water for 5 minutes or until vegetables are tender when pierced with tip of sharp knife. Combine carrot, cabbage, and squash and mix thoroughly.

Barbecued Onions for Goodwich:

2 teaspoons safflower oil

1 small white onion, sliced

1/2 tablespoon barbecue sauce

Prepare the Barbecued Onions:

In a small skillet, heat oil. Add onion and sauté until it begins to soften. Add barbecue sauce, and continue sautéing, stirring frequently, until onion is thoroughly wilted. Makes enough for 3 or 4 Goodwiches. Leftover Barbecued Onions are delicious in any vegetable soup - that is if there are any left!

Assemble the Goodwich:

Heat the tortilla or pita in the microwave for 10 seconds or so, to soften it up so it doesn't crack when you roll it. Place on large sheet of plastic wrap. Spread tortilla with mayonnaise. Add a line of broccoli down center. Crumble cauliflower and place a line of it on broccoli. Add a line of pickle, a line of grated vegetables, and a line of Barbecued Onions. Top with lettuce, sprouts, and avocado. Sprinkle with Spike, if desired. Roll tortilla tightly, crêpe-style, around vegetables. Wrap tightly in plastic wrap until ready to serve. This Goodwich will keep for 2-3 days in the refrigerator (if you hide it from your friends and family!) Cut it in half and push plastic wrap partially down, but leave one end closed to catch the drippy sauces. YUM! Serves 1.

Tuna Wraps *from eat shrink and be merry*

These are a decent twist on otherwise boring tuna sandwiches.
2 cans water packed tuna, drained
1/3 cup diced grape tomatoes
1/3 cup diced celery
1/4 cup minced red onions
1/4 cup crumbled light feta
3 TBSP fat free or reduced fat mayo
2 TBSP light sour cream
2 TBSP chopped black olives (optional)
2 TBSP sweet pickle relish
1 TBSP freshly squeezed lemon juice
salt and freshly ground black pepper-to taste
4 small whole wheat flour tortillas
4 lettuce leaves

Combine all ingredients except tortillas and lettuce in a bowl. Mix well.

Lay one lettuce leaf on the bottom half of each tortilla, followed by 1/4 of the mixture. Spread tuna to the edges. Roll up tortilla as tightly as possible. Cut in half and secure with toothpicks if desired.

Makes 4 servings
Nutritional info per serving:

Calories:234
total fat: 5.9 g
Saturated fat: 2 g
protein: 20 g
Carbs: 25 g
Fiber: 2.4 g
Cholesterol: 25 mg
Sodium: 549 mg