Tag Archives: bell peppers

Steak and Potato Kebabs

steak and potato kebabs

Did someone say KEBABS? Oh, heck yes…I did! I Looove kebabs. They are so convenient for me because I can just get everything all cut up and put into containers and in the fridge ahead of time. Then, when it’s time, I usually put out all the containers with the different ingredients, along with skewers (if you’re using wooden skewers make sure you soak them in water first so they don’t catch fire on the grill) out for everyone to choose what they’d like on theirs. I like to  add more to mine ( like broccoli and cauliflower. If you like to add tomatoes, which I do, make sure you add them only for the last minute or two or they’ll get shriveled or burnt!), but feel free to do with yours what you wish!

Ingredients

1/2 cup packed fresh cilantro leaves, minced
2 tablespoons red-wine or cider vinegar
2 tablespoons reduced-fat sour cream
1 tsp. garlic, minced
1 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
8 new or baby red potatoes
1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks

Directions

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.  Preheat grill to high.
Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork about 3 to 3 1/2 minutes.
Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness (about 6 minutes for medium). Serve kebabs with the reserved sauce.

Nutritional Information

271 calories

9 g fat

65 mg cholesterol

17 g carbohydrates

30 g protein

2 g fiber

368 mg sodium

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Filed under Red Meat

Fajita Salad

A few days ago I was in a predicament. You see, I had recently found my new favorite restaurant go-to meal (you know the meal you end up choosing EVERY time, even after you go in thinking you’ll try something different?) and I was craving it – BADLY. So badly I was considering selling my laptop just so I could go out and get it. Well, okay, I wasn’t seriously considering selling the laptop; if I did how would I be able to blog about my new recipe??

You may be wondering, why didn’t I just go out to eat and get it then? Well, like many people in the world, after I paid my (always increasing) bills, I simply didn’t have the money to. But you know what I realized I did have? EVERYTHING to make it. At home! Where it turns out to be *GASP* much cheaper!

I am telling you, people, this salad is so satisfying and delicious I would much rather spend the time making it at home than going out to eat. I mean, quite honestly (not to toot my own horn or anything, but…) I like mine better! Other than tasting as beautiful as it looks, it’s healthier than the alternative because it’s not served in a huge deep-fried tortilla bowl that only taunts me as I eat the healthy veggies of the salad…

You know you want me. I’m crispy. I’m crunchy. I practically melt in your mouth. (says the deep fried shell)

Yes. I do. Wait. NO! It’s only the fat and grease that melts in my mouth. You should be ashamed of yourself for putting such healthy veggies on top of you! (my conversation with said deep fried shell)

Imagine the looks I get from the waiter witnessing THAT conversation!

Aside from the shell that seems to take away the healthy goodness of a SALAD, I enjoy my homemade version because I control what I put in it, which means I know what is going into my body. No MSG, no added salt, no Silicon Dioxide, etc.

So, without further ado (drum roll please!)

 

 

Fajita Salad

1-2 large onions, roughly chopped (any type you prefer. I love onion so I used 2 large white onions that I had on hand)

2 bell peppers, roughly chopped (any color)

1 cup frozen corn kernels ( I used 1 ear of corn, cut off the cob)

1 can black beans, drained and rinsed, no salt added

1-2 large tomatoes, roughly chopped

3/4 cup greek yogurt (or sour cream if you prefer)

1/4 cup (or more or less, to your liking) taco seasoning (free of Silicon Dioxide and any other additives)

low-fat milk, to thin (I use a couple of tablespoons)

lettuce ( I use an Artisan mix that I tear apart and clean with the help of my wonderful salad spinner)

optional: 2 cups cooked chicken ( I prefer mine without but it suites the salad quite well to add it)

optional: Guacamole

optional: shredded cheddar cheese

Directions:

In a skillet over medium heat saute onions, peppers and corn until tender (don’t over cook them, you don’t want them mushy), usually about 7-10 minutes. Once tender, add black beans, greek yogurt, taco seasoning, and milk to thin.

Place about 1 – 1 1/2 cups worth of this mixture onto your plate. Top that with cheese if you’re using it. Your plate should look something like this…

Image

Then top that with a generous amount of lettuce and your tomatoes and guacamole, should you choose. You should end up with a finished product similar to this…

Image

Then I like to mix it all up really good to evenly distribute all the yummy goodness. Of course, then it doesn’t look as pretty so I didn’t take a picture of that 😉

I hope you give this one a try and enjoy it as much as I do!

-KJ

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Filed under Vegetables and Vegetarian Dishes