Fiesta Salad
Michael has been home alone all day, and, as usual in this situation, he wanted Taco Bell for supper. I really can't stand the thought of eating greasy, gross fast food anymore, so I told him I'd make him whatever Mexican food he wanted. We decided on fajitas. To make the fajita mixture, I used:
2 4oz flank steaks 1/2 yellow bell pepper 1/2 red bell pepper 1/2 Vidalia onion 1/2 cup water 1 tsp salt 2 tbsp Natural Grocers Mexican Seasoning
Slice steak, peppers, and onions into strips. Add all to a skillet on medium-high heat, then sprinkle salt and seasoning mix over everything, evenly coating. Give it a toss, then add 1/2 cup water and simmer, stirring frequently, for about 10 minutes or until your steak is the temperature you want.
Michael ate his fajita mixture on 2 whole wheat tortilla shells with hot sauce and sour cream, accompanied by pintos with cheese and chips and salsa.
I put my mixture (1/2 cup worth) into a salad with:
3 cups sweet baby lettuce 1/4 avocado, mashed 2 TBSP Archer Farms Three Bean and Roasted Corn Salsa 1/4 cup Baked Tostitos 2 TBSP Bolthouse Farms Classic Ranch Yogurt Dressing
I'm SO obsessed with this dressing! I've been dying to find a low-fat, healthy ranch for months. I happened to find this at Target tonight when I was picking up my salsa, and I'm SO happy I decided to stop and look at the refrigerated dressings. Bolthouse Farms makes several traditionally-creamy dressings with yogurt, with only about 45 calories per 2 TBSP. JACKPOT! So delicious.
And the best part? I saved half of my fajita mixture, so I get to enjoy it all over again tomorrow for lunch!
Wait, just kidding... the best part is that I'm STUFFED and this salad only tallied up to 365 calories :)