Yesterday was the first day I wanted to eat my stress, so to speak. No luck on the job front, the kids being kids, and so forth and all of a sudden a sleeve of thin mints sounded pretty good. But fatbloggers have to stick together, so I didn’t. Thus only a tenth of a pound, and I’m still on track to end the week at 21x.
Today’s recipe is for a lower-cal recipe for beef fajitas:
12 oz. boneless beef round steak
1/2 c. nonfat italian salad dressing
1/2 c. salsa
2 T. lime or lemon juice
1 t. Worcestershire sauce
4 10 inch flour tortillas, warmed
nonstick cooking spray
1 medium onion, thinly sliced and separated into rings
1 medium sweet pepper, cut into thin strips
3/4 c. chopped tomato
1/4 of a small avocado, peeled and cut into 4 slices
1/4 c. shredded reduced-fat monterey jack or cheddar cheese
1/4 c. salsa
Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite size strips. Place beef strips in a plastic bag set in a deep bowl. For marinade, in a small mixing bowl stir together the salad dressing, the 1/2 cup salsa, the lime or lemon juice and the Worcestershire sauce. Pour over beef in bag. Seal bag and turn beef to coat well. Marinate beef in the refrigerator for 6 to 24 hours, turning the bag occasionally.
Spray large skillet with cooking spray and preheat over medium heat. Add the onion to the skillet and stir-fry for 1-2 minutes. Add the sweet pepper and cook for 1-2 minutes more or until vegetables are crisp-tender. Remove vegetables from skillet.
Add undrained beef strips to skillet; stir-fry for 2-3 minutes. Return vegetables to skillet. Add chopped tomato and cook 1 minute more or until hot.
To serve, immediately spoon the beef-vegetable mixture onto warm tortillas. Top each with an avocado slice, cheese and remaining salsa. Roll tortillas around filling.
4 servings. Each serving provides 341 calories, 13 g total fat, 24 g protein, 32 g carbohydrate and 2 g dietary fiber.
