Diabetic friendly fajitas...also good if your looking to cut

jknowswhatsup
jknowswhatsup Posts: 20
edited September 30 in Recipes
This is probably a pretty standard recipe, but for about a cup and a half cooked, there was less than 10g of carbs

Recipe was for two of us, and two full meals out of the finished product.
2 lbs sirloin tip steak (thin cut)
3 Green peppers, cut in strips
1 White onion
Taco bell fajita mix
4 tbsp unsalted butter

I cut the steak into strips, and cooked in our electric skillet at 350 until cooked through. Put to side.
Melt butter in the skillet, add the green pepper strips and onions. Cook until tender.
Add steak in, cook for 1 minute.
Add 1/2 cup of water, and fajita seasoning.
Cook for about 5 minutes covered, then uncover for 2 minutes.
I portioned the final product into about a 1 1/2 cup serving.

I added 2 tbsp of sour cream, and an 1/8 of a cup of shredded mild cheddar.

My blood sugar did not elevate really at all after eating, and it tasted great. Notice, I didn't use a tortilla, but rather ate this in a bowl. You could add lettuce if you choose, but I would be careful about tomato (if you are watching sugar and carbs).

Let me know if you try this, and if you had any succes with not raising blood sugar! We love this recipe. Enjoy!
You can add me as a friend if you would like, and we can encourage each other with weight loss or diabetic control.

Replies

  • noogie98
    noogie98 Posts: 452 Member
    instead of using a tortilla or taco shell, I have started using a lettuce leaf ~ it adds the crunch, too!!

    :wink:
  • jknowswhatsup
    jknowswhatsup Posts: 20
    That's great! My wife loves to do that, and always tells me to do that. It still is hard for me to get used to the lettuce tortilla lol. But I do like the crunch :)
  • pixlamarque
    pixlamarque Posts: 312 Member
    If you can get your hands on some Claude's Fajita marinade, give it a try. Once you try it you will never go back to the powdered packets! We marinate chicken or flank steak in it (use full strength or 1/2 and 1/2 with Italian dressing) and put it on the grill. For the veggies, I either grill them with the meat or cook them in a hot cast iron skillet or an anodized skillet with a small splash of water and maybe a teaspoon of the marinade. We do carrots, yellow squash, zucchini, mushrooms, and peppers. The veggies go in the tortilla (or lettuce leaf, etc) with the meat. Carrots are amazing grilled.
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