For dinner tonight, a friend came over to catch up on girltime. I prepared a quick dinner that was light, flavorful and used what I had on hand, since the hubby to the car to work today. (And it was a perfect chance to cook beef for myself since my hubby doesn't eat beef!) With that said, here's what I came up with and was pleasantly surprised what a little creativity can do!
1/2 large onion, finely diced
2 cloves garlic, minced
1 tablespoon southwest seasoning
1 teaspoon Sazon con Cilantro seasoning
salt & pepper to taste
1/2 tablespoon canola oil for cooking
4 gyro pitas
1/2 cup shredded mexican blend cheese
1/2 finely diced tomatoes
2 tablespoons finely chopped fresh cilantro
1/4 cup low fat sour cream
2-3 tablespoons water
- Preheat oven to 375 degrees.
- In a skillet over medium high heat, add the cooking oil, onions and garlic; saute until softened.
- Add the beef and seasonings and cook until browned.
- Meanwhile, place your gyro pitas on a parchment lined baking sheet and bake in the preheated oven for 5 minutes to soften the pitas. Remove the pitas from the oven and set aside.
- When the beef has cooked thoroughly, carefully spoon the beef over the warmed pitas to cover completely.
- Top the beef with the shredded cheese and bake in the oven for 5-10 minutes until cheese has melted.
- While the pitas are baking, prepare the cilantro cream by combining the cilantro, sour cream and water. Season with salt & pepper to taste.
- When the pitas are done baking, remove from the oven and top with the cilantro cream and chopped tomatoes; serve.
2 cups low sodium chicken broth
1 chicken breast, boiled and chopped
1/2 cup chopped tomatoes
1 stalk green onion, sliced
2 japelenos, finely diced
1 can sweet kernel corn, drained
1 can black beans, rinsed & drained
1/2 cup lime juice
1/4 cup good quality extra virgin olive oil
salt & pepper to taste
In a small sauce pan over medium heat, add the quinoa and chicken broth. Cook until done and set aside.
Meanwhile, add the remaining ingredients in a large bowl and toss.
Add the slightly cooled quinoa to the bowl and toss
Season with salt & pepper to your taste.
Mexican Steak "Pitzas" with Cilantro Cream
1 lb beef flank steak, finely chopped
1/2 large onion, finely diced
2 cloves garlic, minced
1 tablespoon southwest seasoning
1 teaspoon Sazon con Cilantro seasoning
salt & pepper to taste
1/2 tablespoon canola oil for cooking
4 gyro pitas
1/2 cup shredded mexican blend cheese
1/2 finely diced tomatoes
2 tablespoons finely chopped fresh cilantro
1/4 cup low fat sour cream
2-3 tablespoons water
- Preheat oven to 375 degrees.
- In a skillet over medium high heat, add the cooking oil, onions and garlic; saute until softened.
- Add the beef and seasonings and cook until browned.
- Meanwhile, place your gyro pitas on a parchment lined baking sheet and bake in the preheated oven for 5 minutes to soften the pitas. Remove the pitas from the oven and set aside.
- When the beef has cooked thoroughly, carefully spoon the beef over the warmed pitas to cover completely.
- Top the beef with the shredded cheese and bake in the oven for 5-10 minutes until cheese has melted.
- While the pitas are baking, prepare the cilantro cream by combining the cilantro, sour cream and water. Season with salt & pepper to taste.
- When the pitas are done baking, remove from the oven and top with the cilantro cream and chopped tomatoes; serve.
Tex Mex Quinoa Salad
1 cup dry quinoa
2 cups low sodium chicken broth
1 chicken breast, boiled and chopped
1/2 cup chopped tomatoes
1 stalk green onion, sliced
2 japelenos, finely diced
1 can sweet kernel corn, drained
1 can black beans, rinsed & drained
1/2 cup lime juice
1/4 cup good quality extra virgin olive oil
salt & pepper to taste
In a small sauce pan over medium heat, add the quinoa and chicken broth. Cook until done and set aside.
Meanwhile, add the remaining ingredients in a large bowl and toss.
Add the slightly cooled quinoa to the bowl and toss
Season with salt & pepper to your taste.
