Author: Rachel Argyle

Posted on by — 1 Comment

Steak Fajita Kabobs

Print Pin
5 from 1 vote

Steak Fajita Kabobs

Course Dinner
Cook Time 10 minutes
Servings 6 people
Calories 325kcal

Ingredients

  • 2 pounds sirloin steak cut into bite-sized pieces
  • 2 Tablespoons olive oil
  • 1 Tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 red bell pepper cut into bite-sized pieces
  • 1 green bell pepper cut into bite-sized pieces
  • 1 yellow bell pepper cut into bite-sized pieces
  • 1 onion cut into bite-sized pieces

Instructions

  • Preheat grill to high heat.
  • Cut steak into bite-sized pieces and place in a medium-sized mixing bowl.
  • Pour olive oil over steak and toss until evenly coated.
  • In a small bowl, combine chili powder, cumin, salt, pepper, paprika, garlic powder and onion powder.
  • Sprinkle seasoning on top of steak and toss to coat; set aside.
  • Cut peppers and onion into bite-sized pieces.
  • Thread alternating steak, peppers, and onions onto skewers.
  • Grill for 8-10 minutes, turning throughout cooking, until meat reaches desired doneness.

Nutrition

Serving: 1 kabob | Calories: 325kcal | Carbohydrates: 8g | Protein: 48g | Fat: 12g
Posted on by — 3 Comments

Skinny Honey Lime Chicken Enchiladas

Print Pin
4.67 from 3 votes

Skinny Honey Lime Chicken Enchiladas

Course Dinner
Prep Time 2 hours 10 minutes
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Servings 8 people
Calories 396kcal

Ingredients

  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 Tbl. chili powder
  • 1/2 tsp. garlic powder
  • 1 1/2 pounds shredded chicken breast cooked
  • 8 Xtreme Wellness Tortilla Wraps or your favorite low carb tortilla
  • 2 cups reduced fat Mexican blend shredded cheese
  • 2 cups green enchilada sauce
  • 1/2 cup low-fat 1% milk

Instructions

  • In a mixing bowl, whisk together honey, lime juice, chili powder and garlic powder.
  • Add shredded chicken, cover and let marinate in the refrigerator for at least 2 hours.
  • Preheat oven to 350 degrees F.
  • Pour 1/2 cup enchilada sauce on the bottom of a 9×13-inch baking pan sprayed with nonstick cooking spray.
  • Fill the tortillas with chicken and cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
  • Placed rolled tortillas into prepared pan.
  • Mix the remaining enchilada sauce with milk and pour on top of enchiladas.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, for 30 minutes

Notes

MFP: MFF Skinny Honey Lime Chicken Enchiladas

Nutrition

Serving: 1enchilada | Calories: 396kcal | Carbohydrates: 32.4g | Protein: 37.8g | Fat: 12.8g