This is day 3 back on program and I'm feeling light as a feather (okay, that's an exaggeration, but let's say my stomach isn't protruding quite as much as it was 2 days ago). Tonight we're having slimmed down beef fajitas. You could make the Ole Black Bean Soup as an appetizer and serve these with fat free refried beans and not even miss the rice!
BEEF FAJITAS LIGHT
1 package any brand fajita seasoning
2 tsp vegetable or Canola oil
2 garlic cloves, minced
1 lb flank steak (all fat removed)
2 large red peppers
1 large (Vidalia) onion
4 fat free flour tortillas
Optional: 2 jalapeno peppers, seeded and finely chopped
Prepare fajita package according to label instructions. Place in large ziploc bag with the flank steak. Turn to coat the beef and marinate in the refrigerator at least 2 hours (I often do this the day before). Seed the peppers and cut into 1/2 inch strips. Slice the onion into rings. Heat the oil in a large skillet and add the garlic. Saute on medium for 1 minute. Add the peppers and onions and saute on low for about 20 minutes, turning to prevent scorching (add jalapenos, if desired). Keep warm. Spray a grill with nonstick spray; remove the steak from the marinade; grill the steak, about 6 minutes on each side for medium-rare. (You can also cook the steak in the broiler, if you prefer.) Transfer meat to a cutting board and let rest about 5 minutes. In the meantime, heat the tortillas--either grill them or place in paper towels in microwave for about 10 seconds. Thinly slice the meat on the diagonal. Fill each tortilla with 1/4 of the steak and about 1 cup of the vegetables. I serve salsa and light sour cream on the side. Guacomole will add additional calories, but it's yummy.