Sunday, November 7, 2010

Bell Pepper Fajitas With Portobello Mushrooms

1 Small Orange & 1 Small Yellow Bell Pepper Sliced (Any Color Except Green)
1-2 Tablespoons Chopped Garlic
1/4 - 1/2 Cup Sliced Onions
1 Tablespoon Diced Cilantro
1 Tablespoon Extra Virgin Olive Oil (EVOO)
1/4 Teaspoon Cumin
1 Tablespoon Salt Free Frontier or Brand of Fajita Seasoning
2-3 Tablespoons Fresh Lime Juice
8 Oz Sliced Portobello Mushrooms
12-16 Oz Petite Sirloin Steak or Skinless Boneless Chicken Breasts (Optional)
1 Skillet

Pre-Heat EVOO In Skillet Over Medium High Heat, Add in Your Chicken or Steak if Using, Then Add in Peppers, Mushrooms, Cilantro, Cumin & Fajita Seasoning And Cook. Halfway thru Add in The Garlic, Onions, & Lime Juice.

Can be served over a salad with some fresh avocado slices, & plain fat free Greek yogurt instead of sour cream. Can be served in a Low Carb Whole Wheat Tortilla With Some Guacamole & Greek Yogurt, Can Also Be Served on Top of Cooked Black Beans With No Added Salt & Some Brown Rice or any other way you prefer.

Halfway Done With Thin Sirloin Steak

Ready To Eat

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