Meatless Monday – Veggie Fajitas (and coleslaw)

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Who’s going “Meatless Monday”?  Oprah, Giada De Laurentiis, Marcus Samuelsson, Molto Mario, Padma, and ME!  This message is out there to help Americans eat less meat, and therefore, lead a healthier lifestyle. The website that coincides with the movements has thousands of recipes that would make any omnivore happy!

The three people who ate this delicious meal all felt satisfied (and healthy) after our dinner.  This recipe can use any vegetables you have in the house; just make sure to stagger their cooking times so no one vegetable is over cooked. (or cook in separate pans.)

Veggie Fajitas

Chop: Baby Bella Mushrooms (sliced about 1 cm thick), Zucchini (sticks 1 cm wide), Onions (sliced), and Green Peppers (sliced.)

Heat up (medium) skillet with 1 tbsp of oil.
Add mushrooms, 1 tsp chili powder, 1 tsp cumin.  Cover and sauce over medium heat for about 3 minutes, until mushrooms begin to become translucent.
Add Zucchini sticks – stir, cover. Cook for about 3 more minutes, until the sticks begin to soften.
Add Onions, Green Peppers and another set of 1 tsp chili powder, 1 tsp cumin, and salt.  Cover and let vegetables begin to soften.
When vegetables are become soft, but still have some texture, remove from heat.

While this is cooking, place whole wheat tortillas on a microwaveable plate. Cover with a moistened paper towel and microwave for 30 seconds. Leave them in there until ready to eat.

Serve with any of the following: Shredded Cheese, Salsa, Sour Cream, Salsa.

We also decided to have a side of Coleslaw.  This is the easiest recipe ever! 

1)    Chop up raw cabbage into bite-sized pieces.
2)    Create slaw dressing: 1 part sugar, 1 part vinegar (red wine), 2 parts mayonnaise (light).  Whisk until smooth.
3)    Mix and let stand to ‘marry’ the flavors.
Chopped Cabbage

Vinegar and Sugar Mixture… then add mayo
Mix and Serve

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