Every Monday we try to do make something Mexican that we can assemble ourselves for dinner. There is just something about knowing we are coming home to sit around the table and have something fun, that makes Monday a little easier to get through.
1 lb meat (lean steak, chicken, pork, shrimp, portobello mushroom caps)
1/2 c Lawry's 30 min marinade - I like the Mexican chili lime flavor
1 large onion
1 bell pepper
whole wheat/high fiber medium sized tortillas
1/2 lime
shredded lettuce
diced tomatoes
MDP's easy guacamole
KMP's black bean soup
Marinate the meat for at least 30 minutes, but the longer the better ( I marinade it the night before and let it sit all night/day).
Heat a grill pan to high (or outdoor grill, but you will need a basket/pan/foil packet for the veggies).
Lay steak on the grille and cook until both sides have grill marks and to your desired doneness. I prefer thin steaks which only take 2-3 minutes per side. When the steak is finished, let rest for 5 minutes and slice against the grain on a diagonal. Squeeze the juice of 1 lime over the meat.
Cut the onions and peppers and toss with 1tsp olive oil, salt and pepper. Spread out on the other side of the grill pan (or your grillable vessel of choice if on the outdoor grill).
Serve with the diced tomatoes, shredded lettuce, cups of the black bean soup, sour cream, and warmed tortillas.
1 lb meat (lean steak, chicken, pork, shrimp, portobello mushroom caps)
1/2 c Lawry's 30 min marinade - I like the Mexican chili lime flavor
1 large onion
1 bell pepper
whole wheat/high fiber medium sized tortillas
1/2 lime
shredded lettuce
diced tomatoes
MDP's easy guacamole
KMP's black bean soup
Marinate the meat for at least 30 minutes, but the longer the better ( I marinade it the night before and let it sit all night/day).
Heat a grill pan to high (or outdoor grill, but you will need a basket/pan/foil packet for the veggies).
Lay steak on the grille and cook until both sides have grill marks and to your desired doneness. I prefer thin steaks which only take 2-3 minutes per side. When the steak is finished, let rest for 5 minutes and slice against the grain on a diagonal. Squeeze the juice of 1 lime over the meat.
Cut the onions and peppers and toss with 1tsp olive oil, salt and pepper. Spread out on the other side of the grill pan (or your grillable vessel of choice if on the outdoor grill).
Serve with the diced tomatoes, shredded lettuce, cups of the black bean soup, sour cream, and warmed tortillas.
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