DerHusker
Babbling Farker
With the wife and I on the Weight Watchers plan, I’ve been avoiding some of my favorite Mexican dishes. Now that I think about it, this really isn’t necessary if I’m carefully what I choose and how I prepare the dishes. Take fajitas for example. A protein, seasoning and some veggies. Made with boneless, skinless chicken breasts and not much oil the fajitas themselves are only 1 point per serving. I can live with a diet that includes chicken fajitas, can’t you? Well, that leads me to the sides. Made carefully many of the sides are 0 to only 2 points per serving. Follow along with me and I’ll show you how I prepared everything.
The night before I mixed up some blue corn masa to make up some tortillas. (This is the one item I couldn’t cheat on to lower the point value. 3 tortillas = 5 points)
I also got out the onion and bell peppers to cut up
and mixed up the fajitas seasoning.
Ingredients:
1/2 Tbsp. Chili Powder
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. granulated sugar
1/4 tsp. black pepper
1/2 tsp. kosher salt to taste
1/4 tsp. Chipotle pepper 1/4 tsp. Oregano
The next day started out by making a batch of my Mexican rice. (1 Point per serving) Started out by sautéing the veggies.
I measured out 2 cups of Brown rice, 1/2 tsp. of salt and 1 tbsp. of OO and put this in the rice maker. I now added 1 cup of Clamato Picante juice and 3 cups of chicken stock.
Next, I added the veggies to the pot.
I closed the lid and pressed start. Here are the results.
Next up was the Guacamole. (2 points per serving) Cut up 1 medium Hass avocado.
Now I added 1 tbsp. of light mayo, some granulated garlic, 5 heaping tbsp. of my Pico de Gallo, some fresh squeezed lime juice and mixed this up and covered.
Next up were some frijoles. I sautéed some diced onion, 1/2 a jalapeno, some bell pepper and corn and then added two kinds of black beans. (0 points per serving)
I now got out 3 boneless skinless breasts and coated them with the fajitas seasoning.
I took them and the cut-up veggies out to my gas grill side burner.
Now I needed to make the tortillas, so I rolled up 6 balls of masa about the size of a golf ball. I flatted them a little to make them easier to press out.
I was having some issues with the masa sticking to the press so had to experiment with dusting the bottom with some of the blue core masa.
I heated them up on a C.I. griddle, very lightly sprayed with some OO.
Next I sprayed my 12” Camp Chef C.I. skillet with some OO. After it was heated it up I put the 3 breast in and cooked them for 8 minutes per side.
Once they were cooked I removed them to a cutting board and was left with the fond.
I dumped in the onions and bell peppers and let them start to cook.
While them were cooking I sliced up the chicken.
Now I dumped in the chicken
and stirred it in and continued to cook until the veggies had soften.
Now I brought it all in and plated it up with a Modelo Negra.
Here is a shot once I took it inside to eat.
Gratuitous side shot close ups.
OMG!!! This was so delicious!
Thanks for looking.
The night before I mixed up some blue corn masa to make up some tortillas. (This is the one item I couldn’t cheat on to lower the point value. 3 tortillas = 5 points)
I also got out the onion and bell peppers to cut up
and mixed up the fajitas seasoning.
Ingredients:
1/2 Tbsp. Chili Powder
1 tsp. ground cumin
1 tsp. smoked paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. granulated sugar
1/4 tsp. black pepper
1/2 tsp. kosher salt to taste
1/4 tsp. Chipotle pepper 1/4 tsp. Oregano
The next day started out by making a batch of my Mexican rice. (1 Point per serving) Started out by sautéing the veggies.
I measured out 2 cups of Brown rice, 1/2 tsp. of salt and 1 tbsp. of OO and put this in the rice maker. I now added 1 cup of Clamato Picante juice and 3 cups of chicken stock.
Next, I added the veggies to the pot.
I closed the lid and pressed start. Here are the results.
Next up was the Guacamole. (2 points per serving) Cut up 1 medium Hass avocado.
Now I added 1 tbsp. of light mayo, some granulated garlic, 5 heaping tbsp. of my Pico de Gallo, some fresh squeezed lime juice and mixed this up and covered.
Next up were some frijoles. I sautéed some diced onion, 1/2 a jalapeno, some bell pepper and corn and then added two kinds of black beans. (0 points per serving)
I now got out 3 boneless skinless breasts and coated them with the fajitas seasoning.
I took them and the cut-up veggies out to my gas grill side burner.
Now I needed to make the tortillas, so I rolled up 6 balls of masa about the size of a golf ball. I flatted them a little to make them easier to press out.
I was having some issues with the masa sticking to the press so had to experiment with dusting the bottom with some of the blue core masa.
I heated them up on a C.I. griddle, very lightly sprayed with some OO.
Next I sprayed my 12” Camp Chef C.I. skillet with some OO. After it was heated it up I put the 3 breast in and cooked them for 8 minutes per side.
Once they were cooked I removed them to a cutting board and was left with the fond.
I dumped in the onions and bell peppers and let them start to cook.
While them were cooking I sliced up the chicken.
Now I dumped in the chicken
and stirred it in and continued to cook until the veggies had soften.
Now I brought it all in and plated it up with a Modelo Negra.
Here is a shot once I took it inside to eat.
Gratuitous side shot close ups.
OMG!!! This was so delicious!
Thanks for looking.
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