Meatless Monday: Fajitas

If you are trying to cut back (or even elimate) the meat consumption in your household you don’t have to give up on familiar favorites.  You just have to look at them in a new way. Here, I have used portobellos in place of the meat, but you can also use seitan as a suitable replacement.  The mushrooms and seitan have about the same cooking times, both on the stove or on the grill, so you should be able to follow this regardless of which you choose.  You could, obviously have both, but I find that because the portobellos stand in so nicely as a “meat” from a texture and flavor perspective that having both seems like overkill.  It would be like having both chicken and steak in your fajitas.  Which I suppose some people like, but I generally avoid.

Fajita Marinade

  • ¾ cup worcheshire sauce
  • ¼ cup soy sauce
  • 1 teaspoon white vinegar 
  • zest of one lime
  • juice of one lime juice
  • 2 large garlic cloves, pressed
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • 1/2 teaspoon dried oregano

Combine and marinade the following veggies.  (Note: if using veggies and seitan – divide marinade and marinate the veggies in one container/baggie and the seitan in another).  0 points in this marinade.

Fajitas

  • 1 yellow, 1 red, and 1 orange colored bell pepper – seeded and sliced
  • 1 small red onion, peeled and sliced
  • 1 medium sweet onion, peeled and sliced
  • 2-3 large portobello mushroom caps, cleaned & sliced into long strips (Or 1 package seitan strips)

Marinate veggies in a large plastic container or baggie for at least 12 hours or overnight.   Grill method:  place all vegetables in a vegetable grill grate and grill until soft, serve as below.  Stove method:  stir fry all vegetables until mushroom and onions are soft, serve as below.  (If using all veggies = 0 points, if using setain = 2 points per serving)

Assembly

  • grated 2% sharp cheddar cheese (1 teaspoon per fajita = generally 1 point per 1 teaspoon)
  • high fiber flour torilla shells (look at what is available at your market to pick the lowest point version per tortilla)
  • low fat sour cream (1 Tablespoon per fajita = generally 1 point per 1 Tablespoon)
  • freshly made salsa (1 cup plus 1 cup chopped peeled, seeded, cucumber)
  • freshly chopped cilantro

Assemble your fajita with the veggies and toppings from above.  Points values will vary based on the torilla shell type you bought and if you used seitan vs. mushrooms.    Otherwise, the version I would make here with would have 4 points per fajita.

Advertisements

About wwfoodie

Foodie trapped in a Weight Watcher's body.
This entry was posted in Uncategorized and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s