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!
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:
- Pre-heat oven to 350°F.
- 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!
- 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).
- 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.
- 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.
- Dig in!
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.
[…] Add it to the Fajita Salad in this recipe […]
LikeLike
We love Mexican foods! This low carb fajita is on my list of recipes I must try sometime soon!
LikeLike
Thanks Amber. I have found that maintaining a healthy weight as I get older is made more difficult if I eat carbs, so cutting out where ever I can is the best choice for me.
LikeLike
Hi Eva – I think this is a wonderful way to serve fajitas… my wife and I do a similar thing with tacos. We prepare so many vegetables and the meat for the filling, and invariably there are one or two tortilla breads left over after the feast. As it’s such a paltry amount of bread left the best thing to do is turn the whole thing into a yummy salad… although I have to say yours looks a lot nicer and prettier than ours usually do, lol 😀 Ours seem a lot more thrown together 😀
You’re making me hungry for tacos and fajitas again, damn! Either in salad form or not… I think I know what I’ll be eating for dinner during this week 😀
LikeLike
Oh – meant to say that I’m glad I’m not the only one who “drops the ball” sometimes… I completely got way-laid by everything last week and really couldn’t post of do anything. Getting back in the “groove” now 🙂
LikeLike
Thanks Charles, that’s the thing about tacos, you can’t stop eating them cause they are so darn good! Do you make your own hard taco shells?
That’s why I like Vietnamese lettuce wraps, the lettuce is a free-be!
Blogging can be such fun but it can also be a stress when things get really busy; I love the support all my blogging buddies give me, without you it wouldn’t be nearly as much fun blogging! Thank you!
LikeLike
What a great idea… I love the way you handled the shells.. they add just enough flavor to satisfy a carb craving.. I’m glad you’re back in top form!!
LikeLike
Thank you kindly Barbara. It’s always great to come up with new ways to serve an old flavourite!
LikeLike
This looks delicious Eva! What a great idea. We used to have fajitas all the time too, but haven’t in ages. We’ll have to bring them back too and I like this low-carb version. Have a great weekend!
LikeLike
Thanks Kristy, the flavours are just delicious! Have a lovely weekend too!
LikeLike
Great idea to make this into a low carb option Eva — especially with the baked tortillas. Hope you snap out of your blogging bog soon…although this nice weather may make you want to spend all of your time outside in your lovely garden! Have a great weekend.
LikeLike
Thanks Barb! We had cocktails with Sewell on the back deck yesterday! It was heavenly! What I love about this idea us that everyone one else can have regular fajitas and the low carb option is not too different!
LikeLike
glass of wine during the week?!! I won’t tell, if you don’t ;-). Love this recipe Eva! I’m looking forward to returning to my kitchen…. loving our holiday but boy, it’s hard being away from what I love. This one is going on my list – I appreciate the low carbs and this looks delish!! :).
LikeLike
Thank you, Kelly. Are you in TO? I wondered about that with Jack Layton’s riding having an election. You must be swamped, but I’d love to suggest a coffee/te somewhere. Email me if you wish.
LikeLike
Thanks so much Eva…funny enough, my husband and I use to live in Jack Layton’s former riding (Danforth area). Our family is heading in this weekend for the convention and you are so kind to propose getting together but I’m afraid things may be a little hairy… my brother is running for leadership ;-).
LikeLike
Wow, that’s great Kelly. I wish your brother well; those are indeed big shoes to fill. Hope the weather holds out for your weekend.
LikeLike
Great deconstruction of fajitas and something that I know Liz would enjoy because it has to be WW friendly.
I also know what you mean about being uninspired at times in the kitchen. It stinks, but there is nothing like going out and having others cook for you that always helps me. 🙂
LikeLike
Thanks Jed, I’m so glad to haveade something Liz can use wiling WW. I did that plan just before my 30th! I only needed to loose 15lb so it worked like a charm and taught me about portion control. The next time I tried it at almost 40 they went to the points sustem and I learned that an extra 45 minutes on the stairmaster allowed a couple of glasses of wine! It went downhill from there! I just like my wine too much! 😉
LikeLike
That is one beautiful fajita salad, Eva.
LikeLike
Thank you kindly, Sharyn.
LikeLike
I am so glad to learn that guacamole can be frozen. I, too, love carbs but this would make a fantastic meal either way. I can definitely see me making this the low-carb way. (I can’t believe I just typed that.) Thanks for sharing a great idea & recipe, Eva.
LikeLike
Thanks John, I make a version without tomatoes, and it freezes like a charm! The avocado holds up very well frozen after you mash or puré it, add a dash more lime juice to avoid it oxidizing and turning black.
That is quite a shocking statement from an Italian! 😉
LikeLike
Fajitas are one of my favourite dishes and this adaptation seems like a smart one. 🙂
I know what you mean about cooking slumps. I had a bad bout of stomach flu last weekend (which is not making my March break as fun as it should be) and just don’t have the energy to do any cooking. I should also be eating light meals to help me recover but then my brother and SIL knock on my door with my favourite meal from my favourite Mexican restaurant from Detroit and … what can a person do? 🙂
LikeLike
I’m so sorry about your flu, that is never fun. What a lovely surprise from your SIL! I do hope you were able to enjoy it, I usually have to eat gingerly after a flu.
LikeLike
I couldn’t resist so I had half of the meal (plain quesadillas with rice and refried beans) and then about 4 hrs later, I ate the rest for a late evening treat. If only I had had a can of Tecate with lime to wash it down. 🙂
I’ll try to clear out the pictures on my camera and post a few things this week.
In a belated celebration of St. Patrick’s Day, I’m making lamb shoulder, baked sweet potato, Caesar salad and Guiness (or Smithwick ale) for supper on Sunday. Dessert will/may be a surprise.
PS: I was going to make Belfast boxty for a side but I’m not sure it’s going to happen.
http://bunscuffle.co.uk/2012/02/boxty/
LikeLike
This looks wonderful! And toasting the fajita shell is a great idea, I can imagine how delicious this must be, crunchy with the flavourful plate of chicken and greens. Beautiful and satisfying meal! Love this!
LikeLike
Thank you, Joyce, it is all about flavour isn’t it? If you have a delicious and flavourful meal you are indeed satisfied much faster and need not eat as much!
LikeLike
I’m with Rufus – I love my carbs also – but what a clever idea! And makes for a great presentation, as well – thanks, Eva!
LikeLike
I too was a carb addict when I was younger, Bill, but sadly, those days are gone. Thank you though!
LikeLike
Well, I do love my carbs. But I love this too!
LikeLike
Thanks Greg, you are fortunate that they don’t affect you! I put on the pounds like crazy.
LikeLike
What a fabulous low-carb meal. I didn’t know you could freeze guacamole. Thanks for the tip! I think we all go through the crises of ‘I’ve got nothing to post’ – I get that every day! xx
LikeLike
You are fortunate, Charlie. You have a houseful of family to bake/cook for! There is just JT and I, so I really have to consider if I bake it, will we want to eat it! JTs not 20 anymore and I certainly always have had to watch what I eat! But a slump is a slump and I do appreciate your sympathy. I made your pâté and served it for an impromptu patio Friday (in March? Why yes, it was gorgeous out!). I so thank you for your inspiration!
LikeLike
I love the idea of low carb fajita!
Chicken fajitas are one of my all time fav chicken recipes and I can’t wait to try it your way next time
LikeLike
Thanks south Sawsan! I was so happy to think of it, I usually only have one filled fajita and end up unsatisfied!
LikeLike