Friday, August 15, 2014
I made Chicken Fajitas for dinner last night. They were very colorful, healthy, nutritious, and delicious. My niece was here for dinner too and everyone liked them, even my brother-in-law. He doesn't eat anything green unless it's an m&m so that was a nice surprise. My sister took the leftovers for lunch today. They want me to make them often.
I used 1 each, green, yellow, red, and orange bell peppers and half of a large onion all sliced into strips. It looked like quite a pile of veggies, but they cooked down a lot. I sautéed the veggies in 4 tsp EVOO with salt, pepper, garlic powder, and cumin to taste. I added a little water too so the veggies wouldn't get too dry while they were cooking. I used Tyson frozen grilled chicken breast strips, thawed of course. I weighed the servings, 3 oz each and warmed them in the same skillet after the veggies were done so they got some flavor from the veggies and oil. I found some Mission Low Carb Whole Wheat Tortillas that were only 80 calories each. They were just the right size for fajitas, a little bigger than taco size, but not as big as burrito size. I warmed the tortillas one at a time in a small skillet. We each got 2 tortillas. My sister and niece had some shredded cheese and sour cream on theirs, but I chose to have mine al-fresco.
The grand total for the al-fresco fajitas was only 367 calories for two very full tortillas. Cheese and sour cream probably add at about another 100 calories, but even so that's still under 500 calories. What I liked best is that it was a very filling satisfying meal. I didn't feel deprived, or like I was missing out on anything. This is definitely going on the dinner menu at least twice a month. Yummy!