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Sizzling-Body Fajitas

By using top round steak and low-fat cheese, you'll save yourself a ton of fat and calories. And you can opt for low-carb tortillias, to boot.

Serves: 2 Prep Time: 10 - 20 min. Cook Time: 15 - 30 min.

Nutrition Score per serving: Calories 474 g Protein 55 g Fat 12 % Protein 46% % Fat 24% g Fiber g Carbs 38 mg Sodium % Carbs 30% g Calcium

Ingredients

1 package fajita seasoning 1/2 cup water 1 lb. top round steak (aka London Broil), cut into strips 2 red or green bell peppers (or a combination), cut into 1/4-inch-wide strips 1 medium white onion, cut into 1/4-inch rings 4 low-carbohydrate tortillas 2 oz. low-fat cheddar or Monterey jack cheese, finely shredded 1/2 cup fresh pico de gallo or salsa

Directions

Mix fajita seasoning with water, stirring well to remove all lumps. Place steak in a glass dish and pour seasoning over meat, then mix. Cover and refrigerate 15-30 minutes.

Preheat oven to 350 degrees F. Spray a large nonstick frying pan with nonstick cooking spray and bring to medium heat. Add peppers and onion, cooking until tender and just starting to brown, approximately five minutes. Remove from pan and set aside.

Place tortillas on a cookie sheet and divide cheese among them, sprinkling it on top. Place in oven for 2-5 minutes until cheese melts and tortillas are warm. Meanwhile, re-spray frying pan and cook steak until the outside is browned and the inside reaches desired doneness. Toss onion and peppers back into pan to reheat and mix with the meat for a few seconds. Remove tortillas from oven and place a quarter of the meat mixture on each tortilla. Serve hot with pico de gallo or salsa.

Makes two servings.

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