FAJITA CHICKEN WRAPS

Supper is over and Judy is watching the Golden Globes, so I decided I'd rather be posting something on Mushy's Cookings for you to enjoy!

We've been trying to hold down the calories, like everyone else this time of year, but it has to have great taste or I won't like it.

Tonight I chopped up a red and yellow bell pepper, a large onion, and put them aside.

In a large skillet I sprinkled some olive oil and turned the heat on medium. I then placed 6 or 7 frozen chicken tenderloins. As the oil heated it began to thaw, so I flipped them over and seasoned them with salt and pepper. I then turned them again and seasoned the other thawed side.

I continued to flip the pieces to ensure they were not burning, and when the meat was about half cooked I sprinkled on some fajita seasoning, and added some minced garlic. I then flipped the pieces again and seasoned the opposite side.

When the meat was cooked to a nice brown color, I removed them and allowed them to drain on a paper towel.

I then dumped the peppers and onions into the same skillet, sprinkled just a little more olive oil and added the remained of my fajita seasoning packet. I continued to stir the vegetables until they became limp and added back in the meat and cut off the heat.

I placed a whole-wheat fajita wrap on to two plates, squirted a few lines of sour cream, and grated on a little cheese. I then placed one chicken tenderloin on top of the sour cream and then spread a generous portion of the vegetables on top.

The mixture was easy enclosed in the wrap and made a wonder hardy and nutritious meal. There was plenty left for lunch tomorrow!

FLANK STEAK FAJITAS

Judy and I bought a medium size flank steak at the store this week, a green bell pepper, a large Vidalia onion, a package of McCormick Fajita Mix, a jar of Paul Newman’s Salsa, and a package of high fiber tortilla wraps. That’s all we used for this meal except for some garlic powder, some salt, and pepper.

I rubbed the steak in the fajita and garlic powder, sprayed it with olive oil, and let it set for 30 minutes.

I put the marinated steak on the grill with the setting as low as it would go, and set the timer for 15 minutes. When the timer went off I flipped the steak, and reset the timer.

Over medium heat, Judy then sautéed the green pepper and the onion pieces in olive oil, with salt and pepper.

When the timer went off the second time, I brought the steak in on a cutting board and let it set for 5 minutes. Then I sliced the steak, across the grain, into very thin slices. On plates I spread out an “Ole’ Xtreme Wellness 8 Grain Tortilla Wrap”, lathered mine with Miracle Whip and hers with sour cream, spread out a line of shredded cheese, layered on strips of steak, then covered those with the sautéed peppers and onions, and dabbed on the salsa.

I sprinkled a little more salt over the center of the wrap, and folded up the bottom and wrapped over each side forming the standard wrap roll.

On the side we had a handful of “LAY'S® Kettle Cooked Reduced Fat Original Flavored Potato Chips” and an icy cold Diet Mountain Dew! It was wonderful!

After a day of mowing, blowing off the driveway, taking off a load of garbage, and spraying the yard where the concrete truck had mashed my Zoysia Grass, I was starving and this meal filled the bill!

The steak turned out very tender and required only 30 minutes cooking on low flame! When you’re in a hurry, this is a great meal to satisfy your taste buds and get you back in the game…or through a nap!