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:
- 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.