Baked Petite Sirloin Steak For Nachos, Fajitas, Salads, or Omelette's

1. 2 Pounds Of Petite Sirloin Steak Cut Into Cubes
2. 2 Red Bell Peppers Cut Into Cubes
3. 1 Medium Onion Diced
4. 2 TSP of Minced Garlic
5. 1/2 Cup Lime Juice
6. 2 TBSP The Spice Hunter Salt Free Fajita Seasoning or Other Salt-Free Brand
7. 1 Bowl for Marinating
8. 1 Reynold's Hot Bags Extra Heavy Duty Foil Bag
9. 1 Large Baking Sheet or Jellyroll Pan

Optional Add 2 Ounces of Mexican Beer To Your Marinade

Add Items 1-6 Into Bowl And Marinate For 1 Hour
Added All Items Into 1 Reynold's Hot Bags Extra Heavy Duty Foil Bag
Add 1 TBSP of Flour Into Bag And Shake
Then Put Bag On Top Of Large Jellyroll Pan
Bake at 350 for 45 Minutes1 Hour Depending on How Done You Like Your Steak.

NOTE: I Used 1 Reynold's Hot Bags Extra Heavy Duty Foil Bag and I still have 2 more at home. My way of using the bag steams all the food instead of frying all the food with oil which adds extra fat. That being said I have not seen these at the store for a while, so you might have to make your own version of a hot bag by lining your baking pan with the heavy duty foil wrap and then completely sealing everything with another layer of the heavy duty foil wrap over all the food so nothing leaks out.

You can serve this inside a corn or flour tortilla, over a salad, in an omelet or on top of tortilla strips with cheese and guacamole as I have done here for a healthier version of nachos.

Inside Bag Ready To Seal And Bake

Sealed Bag

Ready To Eat

You can serve this inside a corn or flour tortilla, over a salad, in an omelet or on top of tortilla strips with cheese and guacamole as I have done here for a healthier version of nachos.

For Nachos 

I Put Two 0.5 Oz. Packages of Tri-Color Tortilla Strips On a Plate

Topped Tri-Color Tortilla Strips With Steak Fajitas

Add 1 Slice of Soy Cheddar Cheese Or Other Type

Add 1 Package of Guacamole

Finished And Yummy Nachos

Chicken Portabella Mushroom Tortilla Soup

Now that I only go to the grocery store two times a month instead of every week it has become a habit for me to make larger servings so I always have something healthy prepared and ready to heat up or take down from the freezer.

Perhaps it is the warmer Spring weather that makes me lazier when it come to cooking?  Once the Summer hits with those 90 and 100 degree days then I stick with  fruit, salads, veggies, beans, potatoes, pasta, tofu, smoothies, cereal, wraps, soup in my Vitamix. Basically when it gets that hot I try to avoid using my oven and naturally I have much less of an appetite for winter type foods.

1 Dutch Oven or Large Stockpot With Lid And Vents For Steam To Escape During Cooking
5 Cups Very Low Sodium Chicken Broth Not More then 95MG Sodium Per Cup
10 Ounces Portabella Mushrooms Diced
2 Small Onions Diced

1. 1 TBSP Minced Garlic
2. 1/2 TSP Ground Black Pepper
3. 1 TBSP California Parsley 
4. 1/8 TSP Sea Salt
5. 2 TBSP Litehouse Italian Seasoning Blend
6. 1 14.5 Oz Can No Salt Added Diced Tomatoes
7. 1/4 Cup Lime Juice
8. 2 Grilled Chicken Breasts Cut Into Cubes ( Used Tyson Frozen Grilled Chicken Breasts)
9. 8 Oz No Yolk Egg White Noodles
10. 1/2 Cup Fresh Cilantro Diced 

0.5 Oz Package of Tri Color Tortilla Strips for Topping
Optional to Add 2-3 Avocado Slices Into Soup

Steam Mushroom And Onions In Microwave, Remove And Set Aside
Add Chicken Broth to Dutch Oven
Add Steamed Mushroom & Onions to Your Dutch Oven

Add in Items 1-8, Stir And Bring To a Boil Uncovered

Add In Your Noodles And Boil for 8-10 Minutes With Cover On

Add In Cilantro and Cook for 1-2 Minutes, Cilantro Should Look Wilted

0.5 Oz of Tri Color Tortilla Strips For Topping

Optional to Add 2-3 Avocado Slices Into Soup

Cooking

Finished

Tortilla Strips Give This A Nice Crunch