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Archive for March 16th, 2012

I’m in a bit of blogging bog. I haven’t been inspired to make anything photo worthy or blog worthy. I totally dropped the ball on the weekend, did not plan out my blog entries nor did I even think about it. I still made my rounds reading and commenting, which is usually the fun part. But I had nothing to post.

My wonderful hubby, JT surprised me with a delicious dinner the other night, one that we used to have most Fridays (Fajita Friday), but since we’ve been trying to cut the carbs, haven’t had it for quite some time: Chicken Fajitas. On the most part, this is not an unhealthy dinner, provided you don’t eat heaps of it, but it is quite carb-ie due to the fajita shells so I did a little ‘take’ on it which considerably reduced the carbs and increased the fibre. She’s back!

Fajitas are all about the condiments! Darn, is that a glass of wine, during the week?

Instead of using my fajita shells to hold my toppings, I cut one up into strips, sprinkled the strips with cayenne and baked them in a 350°F oven for about 10 minutes until they were crispy. I was able to have only about half of a small 6″ tortilla as garnish on my fajita salad. It was surprisingly delicious and filling. I will have my fajitas this way from now on! JT had his traditionally in a soft tortilla shell.

Chicken Fajitas, low carb style

Makes one serving

Ingredients:

  • 3 oz chicken per person, shredded (we used our BBQ’d chicken we roasted on Sunday)
  • 2 cups of greens (arugula and spinach)
  • 3 mushrooms sliced thickly
  • 1/4 cup thinly sliced onion
  • 1/4 red pepper thinly sliced
  • 1 clove of garlic, finely minced
  • 2 tbsp fat-free, carb-free, low sugar hot salsa (we used Herdez)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • pinch of cayenne
  • sea salt and pepper
  • 1/2 soft whole wheat tortilla shell
  • non stick cooking spray

Condiment Ingredients:

  • 1 tbsp fat-free Greek Yogurt
  • 1 sliced green onions
  • 1 tbsp shredded sharp cheddar cheese
  • 3-5 grape tomatoes sliced in half
  • 1/2 tsp cilantro, finely chopped
  • 2 tsp guacamole (we usually make a large batch and save small portions in an ice-cube tray, it freezes very well)

Directions:

  1. Pre-heat oven to 350°F.
  2. Take one 6″ whole wheat soft tortilla shell. Spray lightly with non-stick spray on both sides. Cut into 1 cm or 1/2 inch strips. Sprinkle lightly with sea salt and cayenne pepper. Bake for about 10 minutes, but watch carefully, because you want them crisp but not burned!
  3. In a cast iron pan, add a couple of squirts of non-stick spray. Add the onion and sauté until somewhat translucent. Add the mushrooms and sauté until golden in colour (this is why you don’t want them too thinly sliced, so they can stand up to the heat).
  4. Add the red peppers, garlic and cook just until you smell the garlic. Add the salsa sauce and stir well. Add the chicken and heat through.
  5. Spread the greens onto an appropriate plate, cover with the hot fajita mix, sprinkle with cheese, a dollop of the Greek yogurt and guacamole and arrange the crispy fajita shells on top. Sprinkle with green onions and cilantro.
  6. Dig in!

Yes, that plate is the bottom of a glazed flower pot. Clever huh?

I had it for lunch the next day and I must say, it was even better than yesterday. We will definitely be making this again.

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