Thursday, January 28, 2010

Beef Fajita's!

1/4 cup olive oil
1 tsp grated lime rind
2 1/2 tbsp fresh lime juice
2 tbsp worcestershire sauce
1 1/2 tsp ground cumin
1 tsp salt
1/2 tsp dried oregano
1/2 tsp coarsely ground black pepper
2 garlic cloves, minced
1 (14.25 oz) can low salt beef broth

2 lbs flank steak
2 red bell peppers, sliced
2 yellow/orange bell peppers, sliced
1 large sweet onion, sliced
cooking spray
16 6 inch fat free flour tortilla
toppings of choice

To prepare marinade, combine first 10 ingredients in a large bowl, set aside.
To prepare fajita's: trim fat from steak, score a diamond pattern on both sides of steak. Combine 1 1/2 cups marinade and steak in large zip lock bag. Seal and marinate in refrigerator 4 hrs or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip lock bag, seal and marinate 4 hrs or over night, turning occasionally.
Prepare grill or broiler.
Remove steak from bag, discarding marinade. Remove vegetables from bag, reserving marinade. Place the reserved marinade in a small saucepan, and set aside. Place steak and vegetables on grill rack or broiler pan coated with cooking spray, cook 8 minutes on each side or until desired degree of doneness.
Wrap tortillas tightly in foil, place tortilla packet on grill rack of the last 2 min of grilling time. Bring reserved marinade to a boil. Cut steak diagonally across the grain into thin slices. Place the steak and vegetables on serving platter and drizzle with the reserved marinade.
arrange 2 oz steak, and about 2 oz veggies on tortilla  serve with toppings of choice.

We went a bit lazy and just sliced the meat in advanced and cooked in a large skillet on the stove. Came out soo tasty, Mom loved them!! the Lime juice is fantastic! and we did top with cheese. and used whole wheat tortilla's!!

Tamale Pie!

In my search of more yummy recipes I found this.. I doubled it, and added a jalapeno pepper as well as some chipotle chili powder to it!! actually I did 1 med onion, 2 red bell peppers and black beans instead of kidney, but I will post the actual recipe.

cooking spray
1 cup chopped onion
3/4 c chopped red bell pepper
4 garlic cloves, minced
1 pound ground turkey breast
1 tbsp chili powder
1 tsp dried oregano
1/2 tsp salt
1 14.5 can no salt added diced tomatoes, undrained
1 15 oz can kidney beans, rinsed and drained

1 cup all purpose flour
3/4 c yellow cornmeal
1 tsp sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 c low fat buttermilk
1 lg egg, lightly beaten

preheat oven to 425

heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, turkey (and my Jalapeno!).; cook 5 minutes or until turkey loses its pink color. Add chili powder, oregano, 1/2 tsp salt, tomatoes and beans; cook 3 minutes. Spoon turkey mixture into an 11x7 inch baking dish coated with cooking spray.

To prepare topping, lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2tsp salt and soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425 for 18 min or until topping is golden.

Was sooo tasty!! family loved it, and we agree the jalapeno added a little heat, I may up it to 2 next time, and I want to add corn too!! Yummy!!

Serving size: 1 3/4 c WW pts: 6pt!!