It's my Blog-iversary! Steak Fajita Quesdillas

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.

WW info:
Core - 1 point per serving (for wrap)
Flex - 3 points per serving

Holy Guacamole

In my opinion, guacamole doesn't really need a recipe. I just make it to suit my taste. You need avocado, lemon juice, salt cilantro, diced and seeded tomato, and diced red onion. I start with mashing the avocado and adding the lemon juice and salt to taste. Then add the tomato and red onion to reach your desired chunkiness. I could eat this every day.

WW info:
CORE - all included
FLEX - i'd guess about 2 points per 3 Tbsp.

Chicken Quesadillas

Another one for the WW gals! Break out your Forman grill or panini press for this one.

non-stick cooking spray
2 chicken tenderloins, diced into small pieces
3 Tbsp chunky fat-free salsa
1 whole wheat pita (or something "light"
1/2 cup fat-free shredded cheddar cheese

Spray a small saute pan with non-stick cooking spray and heat over medium-high heat. Add chicken and cook until it starts to brown on the outside. Add salsa and stir. Turn heat down to medium-low and let simmer.

Meanwhile, get your panini press or Forman grill all warmed up. Cut pita in half to form 2 pockets. Spray each side with a light spray of cooking spray. Remove chicken and salsa from heat and spoon mixtures into the pita pockets, dividing equally between the two. Add in cheese, dividing equally between the 2 pockets.

Place flat on grill and press for about 2 minutes, or until cheese is melted and pitas have nice golden brown grill marks on them.

Serve with fat-free sour cream and guacamole (see recipe below).

WW info:
CORE - free plus 1 flex point for pita (includes 2 Tbsp of fat-free sour cream and 3 Tbsp of guacamole)
FLEX- 8 points (includes 2 Tbsp of fat-free sour cream and 3 Tbsp of guacamole)