Are you ever at a Mexican restaurant waiting for your order when behind you comes the showy sizzle of a big platter of steaming fajitas? You know the kind that makes every table turn their heads to see what the commotion is all about?  I know I have.
However, anytime I have made stovetop fajitas my kitchen is simply left showered in greasy spots perhaps remind me that they are in fact greasy?!  So…I came up with these Baked Fajitas. Though they don’t have the grand entrance of the sizzling ones, they are super skinny and flavorable.  Because you make them in the oven, they would also be simple for entertaining with (leaving your  hands free to make margaritas and guacamole!) We loved these so much we have had them three times–seriously. Disfruta!

Here’s What You Need: (Serves four)
1/2 tsp each paprika, cumin, Mexican oregano, salt
2 TBS of cilantro plus extra for serving
Extra virgin olive oil (approx 2 TBS)
1/2 lb of shrimp, peeled and deveined and seasoned with s+p
1 small onion, chopped
2 cups mixed bell peppers, sliced
1/2 each large zucchini and large yellow squash
1 lime
1 avocado
Tortillas (Preferably whole grain)
1 package of Uncle Ben’s Ready Whole Grain Medley Santa Fe (optional)

Here’s What You Do:
Preheat the oven to 425. Stir the peppers, onion, squash and zucchini together with the olive oil and seasoning and bake for 15 minutes. Add in the shrimp, stirring to coat them in the pepper mixture and bake for another 5-6 minutes or until  the shrimp is cooked through. Toss with the cilantro and squeeze half of the lime over the top. Microwave the rice and stir in additional cilantro and squeeze the extra lime in. Serve with warmed tortillas.  Delicioso!

Kid Tip:
I love “adapting” Mexican food. You can simply cut the veggies smaller and serve it with the rice and the tortillas rolled up. I even served a couple of shrimp on the side as fun finger food. You could also make quesadillas or even top nachos with the rice and veggies.

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I  successfully made it over a week without grocery shopping. That probably sounds like a ridiculous statement, but I can’t tell you how much I hate throwing out food that simply goes bad because we didn’t get to it. So, last week I was determined to be more resourceful. This dinner was just that-resourceful. An ear of corn, a can of black beans, half a green pepper, little cilantro, a tomato, smidge of cheese. Oh! I can’t forget leftover egg roll wrappers … Fiesta Cups were born!

Imagine crazy me on the porch trying to take a picture of this before dinner with the boys riding their bikes around my plate. Before I got a good shot, my three year old stole the cup from my plate and ate it. Such is life as a mom. Rolling with it…

Here’s What You Need:15oz black beans, drained and rinsed
Kernels from 1 corn husk
1/2 green pepper, diced
1/2 tomato, chopped
1tsp taco seasoning

Shredded cheese
Eggroll wrappers

Optional Toppings: FF plain yogurt or l.f. sour cream, cilantro, cayenne


Here’s What You Do:
Preheat oven to 400. Spray non-stick cooking spray onto a cupcake tin. Fold the eggroll wrappers in half, molding them into the cupcake tins. (Be sure to let some of the eggroll wrapper hang over the top and sides.) Heat a grill pan with non-stick spray over medium high heat and add corn, pepper, tomato, and taco seasoning. Toss often for about five minutes. Pour ingredients into a bowl and add black beans. Fill each “cup” with 1 tsp of cheese and add the black bean mixture. Bake for about 12 minutes. Top with plain ff yogurt or sour cream, cilantro, and a dash of cayenne.

Note: You will probably have left over filling, which is wonderful tossed with scrambled eggs for breakfast the  next day. Simply add a dash of hot sauce and a bit of cheese!

Kid Tip:These are pretty kid friendly, but feel free to adapt the ingredients to things your kids may like more. For example: ff refried beans, zuchini, etc. Also, you may want to give them small spoons to eat the filling as if the cups were little bowls.

My mom took the boys for a night this weekend, so we could stay in a B&B in Lake Geneva. We went to a wine tasting, had dinner, and even went to a few cheesy bars. So much fun. When we got back the sun was shining, there wasn’t a cloud in the sky, and it was a perfect 80 degrees. Ah! Perfect evening for grilling. I came up with this Arrachera con Guacamole since the steak is really lean and it comes together super fast. Meaning- I didn’t waste sun time in the kitchen….

Here’s What You Need:
1 lb flank steak
1 cup Mexican beer (I used Negra Modelo)
2 tsps minced garlic
salt
2 limes
2 ripe avacadoes
1/2 onion, finely diced (I like red or white)
2 TBS cilantro
1 tomato, chopped
Cumin and paprika (optional)


Here’s What You Do:
Rub the steak with cumin and paprika if you choose to use the dry rub. Then marinate the steak in beer, juice of one lime*, 1 tsp garlic, and 1/4 tsp salt. Grill steak according to taste and serve with guacamole. To make the guacamole: Smash the avacadoes in a bowl and add diced tomato, and onion. Stir in 1 tsp garlic, cilantro, juice of 1/2 lime, and 1/4 tsp salt. Add more lime or salt to taste. Provecho!

*If you are going to marinate the steak for more than 6 hours, then don’t add the lime until later, as the acid will naturally “cook” the meat.


Date night!


Kid Tip:
I suggest cutting the pieces of steak into really small peces and putting them into a quesadilla with a bit of avacado.

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