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Recipes tested---
Spicy Beef Fajitas with Fire Roasted Salsa
Guacamole
 This
guacamole is so good, it'll replace any of your old
recipes. It's made with lots of chopped veggies, which
enhances its flavor and makes it less caloric.
Serves 6
Marinade
3 tablespoons canola oil
3 tablespoons freshly squeezed lime juice
2 tablespoons Worcestershire sauce
1 teaspoon pepper
1/2 teaspoon minced garlic Filling
1 1/4 pound flank steak, cut into 3 x 1/4-inch strips*
2 tablespoons canola oil
1 large green pepper, cut into julienne strips (1 cup)
1 large red pepper, cut into julienne strips (1 cup) 1
medium onion, thinly sliced (1/2 cup)
18 small corn tortillas, about 42 calories each
6 servings Fire-Roasted Salsa Guacamole (see the
following recipe)
In medium nonreactive bowl, combine all of the
marinade ingredients; mix them well. Add the steak,
turning to coat all of its sides. Cover; refrigerate
it for at least 3 hours, turning the steak
occasionally. Drain off marinade and discard. In a
12-inch skillet, heat the oil over high heat for 1
minute. Add the marinated steak, green pepper, red
pepper, and onion; stir-fry the contents for 5
minutes, or until the steak is no longer pink and the
vegetables are crisp-tender. Drain.
 Heat
the tortillas as directed on the package. Serve
tortillas alongside steak and pepper mix and Fire
Roasted Salsa Guacamole.
PER SERVING, ABOUT: Calories: 433, Protein: 28 g,
Carbohydrate: 44 g, Dietary Fiber: 8 g, Total Fat: 18
g, Saturated Fat: 4 g, Cholesterol: 35 mg, Calcium:
175 mg, Sodium: 180 mg.
Fire Roasted Salsa Guacamole
You can also serve this with baked tortilla chips or
fresh vegetables.
Serves 12 (1/4 cup each)
Salsa
One 14 1/2 ounce can Muir Glen organic Fire Roasted or
plain diced tomatoes, well drained
1/2 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small jalapeno, stemmed, seeded, and finely chopped
Guacamole
3 large ripe avocados (about 1 1/2 pounds), pitted and
peeled
2 tablespoons freshly squeezed lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped
In a medium bowl, stir the salsa ingredients together.
In another medium bowl, coarsely mash the avocados.
Stir in the remaining guacamole ingredients. Spoon the
guacamole into a shallow serving bowl; top with salsa.
PER SERVING, ABOUT: Calories: 92, Protein: 1 g,
Carbohydrate: 7 g, Dietary Fiber: 4 g, Total Fat: 7 g,
Saturated Fat: 1 g, Cholesterol: 0 mg, Calcium: 14 mg,
Sodium: 201 mg.
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