mrs.b and her boys

embrace the chaos

Month: February 2016

VEGGIE FAJITAS and Giving Meals To Your Loved Ones

We all have had those times where it was fitting to bring a loved one a meal. Whether it be the arrival of a new baby, a death in the family or as we were blessed to celebrate last fall, my sister and her husband adopting. Any big life event that keeps us busy and preoccupied from every day life calls for easy dinners. And if someone is generous enough to do all that planning and prep for us, it is a much appreciated gesture to ease the stress.

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When I give meals, I try to be sure it is a dish that is completely prepped, it just needs to be thrown in the oven or in the case of this recipe, tossed in a skillet or on the grill. I usually do a baked pasta, enchiladas or pot of soup.  My new favorite to give is these Veggie Fajitas. They are so flavorful. And as my husband says, “I like that I am eating all these vegetables but I don’t know it, because they take on the flavor of the marinade.”

The other thing I do when I give meals is always double the recipe – and make one for us at home. That way, while you are taking the time to give, you feed your family that night as well. It saves time and keeps things simple.

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These are so easy to give. Everything is contained in the Ziploc bag. The only other thing to get is a pack of tortillas. If you want to take it a step further, you could add a tub of sour cream or plain Greek yogurt. Maybe some guacamole and chips. Or how about Mexican rice or black beans? However you choose to give it, just give it with love and kindness.

 

VEGGIE FAJITAS

 

1 medium red onion, sliced

1 each of red, yellow & green bell peppers, sliced

2 Portobello mushroom caps, sliced

1 medium zucchini, cut into 3 inch sticks (I do mini zucchini too)

3 cloves garlic, sliced

1 ½ cups oil (or your choice: canola, olive, grapeseed, etc.)

Juice of 2 limes (squeeze the heck out of them!)

Zest of 1 lime

2 Tb. homemade Fajita Seasoning Mix

 

Fajita Seasoning Mix

2 Tb. garlic powder

1 Tb. onion powder

1 Tb. dried oregano

1 Tb. chili powder

2 Tb. paprika

1 Tb. dried parsley

1 Tb. cumin

1 Tb. black pepper

2 Tb. salt

 

In a container with a tight fitting lid, mix all ingredients together.

*Store in your spice cupboard as you would other spices.

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Put all vegetables into a large Ziploc bag; set aside. In a medium mixing bowl, whisk together the oil, lime juice, lime zest and seasoning until well combined. Pour oil mix over vegetables; seal the bag. Rotate the bag, working oil mix into all of the vegetables. Marinate in the fridge for at least 2 hours; turning a few times.

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Heat a large skillet over medium heat and cook vegetables in a single layer, tossing occasionally, until your desired doneness; about 15-20 minutes. {We have also done them in a foil plate on the grill and they are amazing!}

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Serve in a tortilla. We like to add plain Greek yogurt, guacamole and lime slices with salsa lime rice on the side.

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VEGGIE FAJITAS

 

1 medium red onion, sliced

1 each of red, yellow & green bell peppers, sliced

2 Portobello mushroom caps, sliced

1 medium zucchini, cut into 3 inch sticks (I do mini zucchini too)

3 cloves garlic, sliced

1 ½ cups oil (or your choice: canola, olive, grapeseed, etc.)

Juice of 2 limes (squeeze the heck out of them!)

Zest of 1 lime

2 Tb. homemade Fajita Seasoning Mix

 

Fajita Seasoning Mix

2 Tb. garlic powder

1 Tb. onion powder

1 Tb. dried oregano

1 Tb. chili powder

2 Tb. paprika

1 Tb. dried parsley

1 Tb. cumin

1 Tb. black pepper

2 Tb. salt

In a container with a tight fitting lid, mix all ingredients together.

*Store in your spice cupboard as you would other spices.

Put all vegetables into a large zipper bag; set aside. In a medium mixing bowl, whisk together the oil, lime juice, lime zest and seasoning until well combined. Pour oil mix over vegetables; seal the bag. Rotate the bag, working oil mix into all of the vegetables. Marinate in the fridge for at least 2 hours; turning a few times.

Heat a large skillet over medium heat and cook vegetables in a single layer, tossing occasionally, until your desired doneness. {We have also done them in a foil plate on the grill and they are amazing!}

Serve in a tortilla. We add plain Greek yogurt, guacamole and salsa lime rice.

STEAK & BLEU QUESADILLAS

You will come to see that our family loves quesadillas {loves them!}. I make them in any combo that sounds enticing. It is not just the quesadillas themselves I love so much, but they come together so quickly. Perfect for a quick weeknight dinner. Hopefully, some of you tried the Reuben Quesadillas that I posted back in November. They are one of my favorites!

The STEAK & BLEU QUESADILLAS are on the top of my list, as well. They are creamy with a slight punch from the bleu cheese. I promise you will be blown away into flavor-town!

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STEAK & BLEU QUESADILLAS

Tortillas

Left-over Steak, chopped up

Bleu Cheese Dressing

Monterey Jack Cheese, shredded

Assemble ingredients on one-half of a tortilla, then fold it into a semi-circle. On medium-low heat in a sprayed skillet, on a cookie sheet in a 400˚ oven OR on a panini press, cook until a light brown and your cheese is fully melted.

Cut into triangles. Serve with fresh sliced avocado and carrots sticks. If you are headed out the door, wrap them in foil and take them with for dinner on-the-go.

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