Another Rocco recipe

It was another “date night” at our house last night. And once again, we opted to try a recipe from Rocco DiSpirito’s new cookbook, “Now Eat This!”

I should note that my husband loves cookbooks and will “read” them like he does a Stuart Woods or Dean Kuntz novel. He will sit down on the couch and read/analyze the recipes, noting this or that about certain ones, pondering which one we should try. He will name at least five to seven before he settles on “the one” we are going to try for our typical Saturday date nights.

This time, he chose the steak fajitas with avocado and salsa (page 147 if you happen to have the book!). After selecting it, he made out the grocery list and then headed to the grocery store. I had to take photos at an event for the newspaper, so I wasn’t able to go along for the first part of the grocery shopping trek. Typically on Saturday afternoons, early evenings, you can find Al and I at either of the two grocery stores or Walmart or…all three, as was the case last night. People may find it boring, but to Al and I it’s an adventure. It’s about spending time together. Quality time. You would think we would know those stores like the back of our hands for as much time as we spend in them, but we don’t and it’s fun to browse and shop each of them. It’s amazing how many products are in a grocery store. Products that are fun, exciting and unusual. Products that are anything but your typical meat and potato or box-type meals.

We literally walk each aisle, slowly browsing each shelf to see what’s there, what’s available and of course, to find what we are actually looking for. I think every couple should try it…at least once. It’s amazing how much fun you can have!

Okay, so back to the recipe. Here are the ingredients: two 6-ounce pieces of lean filet mignon (we used lean top sirloin); half of a 1-ounce package of fajita seasoning; non-fat cooking spray; one large Vidalia onion, sliced thin; one large green bell pepper, seeded and sliced thin; one half of a ripe avocado, peeled; 1 cup store-bought fresh salsa; one half cup chopped fresh cilantro; eight 6-inch low-carb, high-fiber tortillas, such as the La Tortilla Factory (this is what we used, but only used four of them); and a half cup of non-fat Greek yogurt (we used the Athenos brand).

Now, here is what you do:

1. Heat a grill pan over high heat (we just used the actual grill).

2. Season the steaks with half of the fajita seasoning, and spray them lightly with cooking spray. When the grill is hot, add the steaks and grill them for three minutes per side for medium rare. Transfer the steaks to a platter, cover them with foil and set them aside to rest.

3. Combine the onion and the peppers in a large bowl and spray them lightly with cooking spray. Season them with the remaining fajita seasoning and place them on the grill (Al uses a grill pan on the grill to do the veggies). Grill them until they are tender crisp and little charred, about seven minutes. Transfer the veggies to a bowl, cover with foil to keep them warm.

4. While the veggies are grilling, mash the avocado lightly with a fork in a medium bowl. Stir in 1/4 cup of the salsa and half of the chopped cilantro to make the guacamole.

5. Holding them with fireproof tongs, char the tortillas on each side on the grill (or toast them under the broiler). Be careful not to burn them. Place the tortillas on a plate when done and cover them with a towel to keep them warm.

6. Cut the steaks into thin slices.

7. To assemble the fajitas, spoon some of the guacamole onto each tortilla. Pile the steak and the pepper-onion mixture on top of the guacamole. Top with the yogurt (which by the way is very good and tastes just the same as fat free sour cream but is much healthier for you), some salsa and some cilantro.

8. Eat and enjoy!

Here is a picture of what they looked like:

The fajitas!

Here are the nutrition facts – Calories: 331; Protein: 34 g; Carbs: 39 g; Cholesterol: 57 mg; Fiber: 18 g; Sodium: 1,167 mg. We didn’t use the filet mignon, which he suggested. We used very lean top sirloin, which would make it a little healthier and we only used four tortillas, which would also change the nutrition facts. The facts listed are for his exact recipe!

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