Eat a Fajita

This house likes Mexican food, a lot.  I make Mexican meals about two or three times a month, and I always try to find new ways to make it.  When I make my fajitas I usually use a seasoned skirt steak, grill it on the grill outside, and then thinly slice it and serve on tortillas. This time, I made them with leftover Filet Mignon that I had.  I tossed the thinly sliced meat with a little olive oil and fajita seasoning, along with peppers and sweet onion.  They turned out really good and because of the meat they were so tender.  

Making easy, fast meals is one of my favorites in the summer.  Summer is the time to relax without making food complicated and being stuck in the kitchen.  I like to relax after a meal and not have a kitchen and pots and pans to clean up. So this meal was given an A+ for taste, time and cleanup, because its done outside. 

I seasoned 1/2 red pepper, 1/2 yellow pepper, one sweet onion  and leftover Filet Mignon, with one packet of fajita seasoning and 2 tablespoons of olive oil.  All are ready to go on the grill.

Grill peppers and onions until somewhat caramelized and meat is heated through.  When they are almost ready, grab those tortillas and grill them up a little on the grill.  All done and ready to eat!

 

Stuff them and eat with a dollop of sour cream.

Awesome!

Waste Not Want Not - Two Way Meal

Grilled filet's are a favorite of ours.  We only make them maybe twice a year, so I always try to come up with good leftover ideas, if there are any leftovers.  You do not want to waste this cut of beef.  I grilled four of them last night, I did the cook top version of them.  I sprayed my grill pan, seasoned the filet's with salt and pepper and let them sizzle in the pan.  In a large frying pan, that I also sprayed with cooking spray, I cooked one large onion cut in very thick slices, and some baby portobello mushroom caps.  I let the onion caramelize, then I threw in the mushrooms.  In the meantime, I had asparagus roasting in the oven with garlic and a little olive oil.  Dinner was served and it was fabulous!  But I still had leftovers, portion control is good for me because I would have eaten a whole filet myself.  What should I do with the rest of the meat? So I got out my Light Flatout Wraps and decided to make my hubby a cheesteak wrap, to take to work for lunch the next day, he can heat it in the microwave there.  I sliced down the tender beef filet, added some American cheese and the grilled onions.  I will be having the same for lunch, only mine will have fat free cheese on it!  One cut of beef, two ways, nothing is wasted and dinner and lunch tasted like restaurant gourmet, without the price.