Chicken Fajitas

Notes

Marinating chicken and peppers and onions in a highly flavored marinade and then grilling gives it all the flavor without fat. A spiced creamy yogurt sauce and avocado sauce wrapped in a corn tortilla with fresh cilantro keeps the fajitas healthy and fresh tasting.

Ingredients

• 1 cup packed cilantro leaves, plus extra for serving
• 1/4 cup lime juice, about 2 limes
• 1/4 cup low-sodium chicken broth
• 3 scallions, cut into 1-inch pieces
• 2 cloves garlic
• 1 jalapeno, seeded if desired
• 1 tablespoon honey
• Kosher salt
• 1 1/2-pounds boneless skinless chicken breasts
• 1 red onion, sliced into 1/2-inch thick rounds
• 2 orange and/or yellow bell peppers, quartered, seeds removed
• 1 ripe avocado, halved, seeded and peeled
• 1 1/2 teaspoons olive oil
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1/4 cup fat-free Greek Yogurt
• 12 corn tortillas

1. Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender.

Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes.

2. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside.

3. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving.

4. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds.

5. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce.

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Nutritional analysis per serving: (2 fajitas)

Calories 347; Total Fat 8g (Sat Fat 1g, Mono Fat 3g, Poly Fat 1g) ; Protein 31g; Carb 37g; Fiber 5g; Cholesterol 66mg; Sodium 157mg

SOURCE


Chicken Fajitas

Fish Fajitas

Ingredients

• 1/2 large avocado
• 1/2 cup natural yoghurt
• 2 lemons, cut into wedges
• olive oil spray
• 2 small courgettes, cut in strips
• 1 red capsicum, cut in strips
• 1 green capsicum, cut in strips
• 1 red onion, cut in thin wedges
• 4 x 125g white fish fillets, such as tarakihi
• 3 teaspoons lemon pepper
• 8 light flour tortillas

Instructions

Step 1 To make guacamole, mash avocado flesh. Add yoghurt and 1 tablespoon lemon juice from 4 lemon wedges. Stir until well combined. Transfer to a bowl and cover until needed.

Step 2 Heat a large non-stick frying pan over a medium heat. Spray vegetables with oil. Cook half the vegetables for 2–3 minutes on each side, or until golden and tender. Transfer to a large plate and cover. Cook remaining vegetables and cover.

Step 3 Sprinkle both sides of fish fillets with lemon pepper. Spray frying pan with oil. Add fillets and cook 2 minutes on each side, or until golden and cooked through. Transfer to a plate and cover.

Step 4 Heat tortillas following packet instructions. Top warm tortillas with cooked vegetables, fish and guacamole, then fold over. Serve with lemon wedges.

Recipe Information

Portions: 4

Time to make: 45 minutes

Total cost of all ingredients:$23.88 / $5.97 per serve

• High fibre

NUTRITION INFORMATION

Energy 2100 KJ (507 Calories)
Protein 32g
Fat 18g
-saturated 5g
Carbs 50g
-sugars 9g
Dietary Fiber 9g
Sodium 1370mg
Calcium 130mg
Iron 3mg


Recipe by:Dixie Elliott
Styling: Trish Heagerty
Photography: Cath Muscat

SOURCE

Fish Fajitas

Low Carb Pizza

Ingredients

Crust:

• 1 1/2 cups soy flour
• 3 eggs
• 3/4 cup heavy cream
• 1/3 cup club soda
• 1 teaspoon salt

Sauce:

• 1 tablespoon olive oil
• 1/8 cup diced red onion
• 1 teaspoon chopped garlic
• 3 large Roma tomatoes, diced
• 8 ounces no sugar added tomato sauce
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano (may substitute Italian seasoning for dried herbs)
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Toppings:

• 24 ounces shredded mozzarella cheese
• 8 ounces pepperoni slices
• 1/2 cup crumbled Italian sausage, cooked
• 1/2 cup diced Parma ham
• 1/3 cup julienned red bell peppers
• 1/3 cup julienned green bell peppers
• 1/3 cup julienned red onion
• 2 portobello mushroom caps, sliced
• 2 tablespoons extra-virgin olive oil
• Pinch dried oregano

 

Directions

Preheat oven to 375 degrees F.

Make the crust: Generously spray 2 (12-inch) pizza pans with nonstick vegetable oil cooking spray. In a medium bowl, stir together all of the crust ingredients to make a smooth, thick, pancake-like batter. Using a rubber spatula, spread the batter as thin and evenly as possible over the 2 pans.

Place pizza crusts on center racks of the oven and bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch.

Remove crusts from oven and increase the oven temperature to 400 degrees F.

Meanwhile, make the sauce: In a saucepan over medium heat, heat olive oil and then sweat onions and garlic in oil, cooking just until softened and translucent. Add diced tomatoes and the remaining ingredients and simmer for about 2 minutes.

Compile the pizzas: Spread the tomato sauce and then the mozzarella cheese evenly over both crusts. Top 1 pizza with pepperoni, sausage, and ham, and top the other with the bell pepper strips, onions, and mushrooms. Lightly sprinkle 1 tablespoon olive oil over each pizza, and sprinkle each with a dash of dried oregano.

Place the pizzas back in the oven to bake for another 10 to 12 minutes, or until the cheese melts and starts to brown. Cut each pizza into 8 slices. 

SOURCE:  Low Carb Pizza

Santa Fe Veggie Quesadillas

Prep Time 

10 min

Original Recipe Yield 4 servings

Ingredients

• 1 (12 inch) flour tortilla
• 3/4 cup shredded Cheddar/Monterey Jack cheese blend
• 1/2 cup whole kernel corn, drained
• 1/2 cup diced red bell pepper
• 1/2 cup black beans, drained
• 1 chopped green onion
• 
  
• 
  
• Directions

1. Prepare a lightly oiled large skillet over medium heat. Place the tortilla in the skillet and flip it once to ensure an even coating of oil on both sides.
2. Allow the tortilla to heat on one side for 1 minute. Beginning at the center of the tortilla, evenly spread the cheese blend until the tortilla's entire surface is covered. Top the cheese with corn, red bell pepper, black beans and green onion. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

Nutritional Information 

Amount Per Serving  Calories: 207 | Total Fat: 7.7g | Cholesterol: 14mg

SOURCE:  Santa Fe Veggie Quesadillas