steak

Quick and Easy Steak Fajita Flatbread

/ Jodi / 41 Comments

Quick and Easy Steak Fajita Flatbread.

We all have those days….

Those days when we want something delicious, but don’t feel like fussing…

Well… what a great discovery I made a few days ago when I decided to throw some fajita toppings on a piece of Naan flatbread.

Well – maybe Hubby thought of this first…. but I gave it a name – so let’s call it a collaboration.

The plan was to have steak salads, but when Hubby discovered the Naan, well…..  the plan changed.

And oh YAY!

This Steak Fajita Flatbread creation is like a sandwich/pizza/wrap/salad all in one!

It’s a great, quick and easy, delicious meal that would be great with chicken too.

Here is how we made it.

Quick and Easy Steak Fajita Flatbread

Ingredients:

1 Naan Flatbread (I found these at Aldi’s)
1 thin Sirloin steak, sliced into strips
1/4 sweet onion, sliced
1/4 sweet red pepper, sliced
Salt and Pepper to taste
1/4 cup Lettuce (I used butter lettuce)
Italian or Balsamic Dressing
1/4 cup Shredded Cheddar, Mozzarella, or Monterrey Jack cheese

Directions:

Sprinkle all but 1 Tbsp shredded cheese on Naan Flatbread and place in toaster oven or oven for 5-10 minutes until cheese is melted and flatbread is warm.

Meanwhile, saute onions and peppers in a hot skillet with 1 Tbsp olive oil until wilted and browned.  Salt and pepper to your liking.  Remove from skillet.  Add sirloin beef strips seasoned with salt and pepper, and saute until doneness you desire.

Place onions and beef on top of toasted flatbread. Top with lettuce.  Drizzle with dressing.  Top with remaining shredded cheese.

Enjoy!

Cheers & Hugs,
Jodi

Leftover Lunch Salad

/ Jodi / 31 Comments

leftover lunch salad

One of the best things about having a job where you can work from home most days, besides being able to roll out of bed and be at your desk in about 17 seconds, not needing to comb your hair or put makeup on, working in yoga pants and t-shirts, having a furry co-worker by your side, getting to take walks at lunch time….

Ok – there are A LOT of things I like about my job and being able to work from home…

But, one really nice benefit is being able to make healthy and easy leftover lunches instead of going out and eating fast food or having to pack a sack!

Like this salad I made the other day – a small piece of leftover grilled Delmonico steak on top of leftover salad.  Voila!  Veggies and protein and nourishment that tastes good and is good for me!

And after yesterday’s DECADENCE of those Fudgy Fresh Raspberry Chocolate Chip Brownies, I thought it best to show I don’t always eat like that!

QUICK TIPS:

  • Always make more salad than you need for dinner and throw it in a Ziploc bag to keep fresh for a day or two.
  • Don’t add tomatoes to your salad until serving.  Tomatoes completely lose their taste when refrigerated (so never refrigerate them – you don’t – right?!!?!!).  Tomatoes also make leftover salad SOGGY.  Yuk!
  • Make an extra piece or two of your protein – chicken, steak, pork, fish – and throw it in a Ziploc bag too.  It can be sliced on a salad, added to a wrap, thrown on a bun, or even just eaten as is – hot or cold – depending on your work day and stress level.
  • Keep seeds and nuts on hand to toss in and on things.
  • Hard boil some eggs in the beginning of the week, and you always have a quick protein ready.
  • Canned beans area also great additions to salads and wraps.  Open a can of black beans or any kind you like, drain and put in a plastic container in the fridge.  This way you can easily toss on your lunch or pop in your mouth in a jiffy.
  • Keep fresh fruit around so you can grab a handful of berries or snack on a clementine or banana or crunchy apple when your tummy gets to grumbling.

Cheers & Hugs,

Jodi