Happy blog-iversary to me! My one year anniversary of starting the ramblings of the Foodie Fashionista has completely snuck up on me. As Cookie Monster once said on Sesame Street, "If I knew you were coming I'd have baked a cake....baked a cake...baked a cake...." BUT...I don't really bake. But I do grill.
My new motto is "Grill once, eat as many times as possible." Tuesday night I grilled steak tips. Nothing fancy. Just marinated in Lawry's Steak and Chop marinade. But I always make enough to last one dinner and at least 2 salads worth. Wednesday's and Thursday's lunches were a salad with romaine, tomato, corn, red pepper, red onion, avocado and some sliced steak. Yum.
And by the time dinner came around on Thursday, it was time to get rid of the steak. I can't explain where the inspiration came for this. I think it was my constant craving for cheese lately. And the abundance of leftover steak and peppers in my fridge.
non-stick coooking spray
1/2 green bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
1 small onion, sliced thin
4 ounces cooked steak, sliced into small strips
1/4 teaspoon cumin
4 whole-wheat, low carb wraps (like Cedar's)
non-stick cooking spray
1 cup fat-free shredded cheddar cheese
Preheat a George Foreman grille or panini press.
Spray a large skillet with non stick cooking spray and heat over medium-heat. Add in peppers and onions and cover, allowing to soften for about 5 minutes. Add in steak and cumin, and toss well. Cook until steak is heated through. Remove from heat.
Spray one side of a wrap with cooking spray and place sprayed-side down on preheated grill. Arrange about 1/4 of the peppers, onions and steak on one half of the wrap and add 1/4 cup cheese. Fold over wrap to cover, and press. Cook until cheese is melted and wrap begins to get brown and crispy.
Serve with salsa, guacamole, and/or fat-free sour cream.
Yields 4 servings.
Core - 1 point per serving (for wrap)
Flex - 3 points per serving