It’s Graduation season and we are ready to host again! You don’t have to live along the southern border to make it a Mexican themed dinner. We might be the Montana State Bobcats, but who doesn’t like a little tequila and tortillas?
We are fortunate to have a Mexican market in town, so I plan to hit them up (the morning of) to pick up thier fresh made salsa, queso and guacamole, but the rest I was able to purchase at the neighborhood grocery store. Don’t forget an assortment of tortillas for your gluten free or vegetarian guests.
This was a super easy menu to compile because it started with a mainstay in our house… I have been making this burrito recipe for 30 years. Burritos Bellingham was a favorite of my husband’s from college. His mom would make large pans of the burritos and send them with the boys to college because they freeze beautifully. You can make two extra large pans at a time, serve one for dinner and freeze the second for a day when you don’t feel like cooking or have unexpected company. They are from a family favorite cookbook, Best of Friends, Etc. by Darlene Glantz Skees, which I’ve shared with you many times before, but of course, I am known to tweak for my own personal preferences.
Most of us have experienced days that take on their own identity, their own schedule. That was Day 3 of our new meal plan, so leftover fish was the only option for dinner, pushing the promised Chicken Fajitas to day 4, but menu 3.
I think its safe to say, it was worth waiting for!
Breakfast: 2 eggs scrambled, mixed with chunky chicken sausage, sautéed spinach, mushrooms and onions. Add some chopped avocado on the side and you will be full for hours! This can be cooked as a scramble or an omelet, your choice. Decaf Tea
Lunch: Left over salmon and roasted cauliflower
The cravings were pretty strong today. I should win a gold medal for passing right by the Christmas caramels in the pantry! I tried to keep the urges at bay with extra water and some cashews for snacking. I have to admit, the touch of salty seemed to do the trick for an hour or two until I was again wishing for a little sweet treat. There is something about being told you can’t have something and therefore that’s all the mind wants.
Dinner:Chicken Fajitas with a sprouted corn tortilla shell Smashed avocados, lettuce & vegan shredded Mozarella cheese
I made some tweaks to the fajita recipe, simply to keep them more mild for my personal preferences. I did not include any chili powder and maybe only a 1/4 tsp of cumin. Due to the fact we aren’t supposed to have any condiments right now, I elected for the ground mustard rather than the Dijon, and instead of chicken thighs I used breast meat. The meat was incredibly tender and flavorful – pretty much perfect with the adjustments. No cilantro – it’s one of the herbs this family does not eat at all, and only 1 pepper, 1/2 red and 1/2 orange. Gosh, I guess I made more changes than I thought… I also never use red onion because my husband doesn’t care for them, and my preference is vidalia sweet onions, but it was less than half. As a result of all these edits, I’ve provided my altered recipe below…
The fajita is layered with cheese on the bottom, topped with a dollop of smashed avocados (mixed with a bit of lime juice, salt & pepper), lettuce, chicken mixed with peppers and onions and topped with a tablespoon more cheese for color.
I can honestly say the meals are really superb – flavorful and filling – which is so important to keep me focused and on-target. I hope you’re finding the same success if you’re following along with us. We would love to hear how you’re doing!
Do you like what you read here? Shop Now for all the tools needed to make this awesome dinner on our sister site, La Cuisine, a French inspired kitchen store. We might be located in Bozeman, MT but we ship UPS nationwide.