I’ve spent the day prepping the lemon cucumbers languishing in my refrigerator. I did some refrigerator dill pickles, some Jalapeno-Cucumber Relish,  Cucumber Salsa and of course, Tomato-Cucumber Salad.  I had a LOT of cucumbers.

Tonight’s menu is part of the Kid’s Menu series. Quick and easy, and everyone can help themselves.

On the board:

Fajita Bar

• ½ lb. steak, thinly sliced
• 2 boneless chicken breasts, thinly sliced
• fajita seasoning (recipe here)
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 small onion, sliced
• 4-8 flour tortillas
• 4 oz. shredded Mexican cheese blend
• 1-2 tbsp olive oil
• 1 cup fresh salsa (see recipe here)
• 1 avocado, sliced (or guacamole)
• sliced black olives

Wrap tortillas in foil and warm in the oven until ready to serve (170-200°F).

Toss chicken and steak with fajita seasoning. Heat 1 tbsp oil in skillet, add peppers and onions, sauté for 2-3 minutes, move to one side, add more oil if needed and then add meat, cooking and stirring until cooked through (about 5 minutes for steak, 10 minutes for chicken).  Add more fajita seasoning if desired.

Serve with tortillas, salsa, avocado, olives

Tossed Salad w/Salsa Dressing

• ½ head Romaine lettuce, chopped
• ½ head Iceberg lettuce, chopped
• 1 to 2 tomatoes, sliced
• 1 can (8 oz) sweet corn, drained
• 15 oz black beans, drained
• 1 cup Ranch dressing
• 1 cup fresh salsa
• Tortilla chips

Dressing:  Mix salsa, ranch together.

Toss lettuces, tomatoes, corn and black beans.  Add dressing and garnish with crushed tortilla chips.

---

This menu and recipes are featured in my cookbook:

What’s  4 Dinner Solutions Cookbooks: Summer into Fall is now available. Each week I’ll highlight one of the menus and recipes.  You can order the cookbook here.