Wednesday, March 31, 2010

What's for Dinner? (Day Three)

The girls loved the waffles for dinner last night! Instead of just cutting up the rest of our strawberries and putting them on top, I sliced them up, put them in a saucepan with a tablespoon of butter and one fourth cup of sugar and made a syrup.  (Just bring it all to a boil and then simmer for about 3-4 minutes).  YUM!

Tonight we are back to savory with Kabobs! I found a flat iron steak on sale at our grocery story for 3.00 so that is our choice of meat tonight, along with one chicken breast for my non-steak eating children. One onion and one bell pepper are about 99 cents each.  I usually add rice as a side, but since we just did that on Monday, we are doing baked potatoes tonight.  They were .59/pound so that added an extra dollar to the budget for all 5 of us.  Add the sour cream ($1.20) if you need.  If you are keeping track, that's about $9 for the whole meal.  Plus, if you have extra leftover, you can do the round two recipe at the bottom!


You can either use your favorite marinade or make your own.  We love to use Italian dressing as marinade for our kabobs.  The powdered packets are only a dollar and stretch pretty far.  Or try this one:

  • 1/4 cup lime juice
  • 1 tablespoon chopped garlic
  • 1 tablespoon hot sauce (if you like it spicy)
  • 1 tablespoon canola oil
  • 1 tablespoon chili powder (if you like it spicy)
  • salt
  • ground black pepper
Other ingredients you will need: 
  • Meat of choice-We use either two chicken breasts or one steak (or a combo of both).
  • 1 bell pepper
  • 1 medium onion
  • 1 cup sour cream, to serve
  • 2 tablespoon chopped cilantro, for garnish
  • 8 metal or wooden skewers (make sure to soak wooden skewers for 30 minutes prior to using them)


In a large resealable bag mix together the lime juice, garlic, hot sauce, canola oil and chili powder. Season with salt and pepper to taste. Remove 1 tablespoon of the marinade and set aside (to mix in the sour cream later).
Slice the meat into thin strips against the grain and put into the bag with the marinade and mix well to coat everything with the marinade. Place the bag in a large bowl incase it leaks and refrigerate for one and half hours.
Mix the reserved marinade with the sour cream and refrigerate.
Slice the peppers and onions into one inch square pieces. 
Remove the meat from the refrigerator and let come to room temperature, about 30 minutes. Thread the beef and vegetables onto the skewers. Each skewer should get 4 pieces each of the pepper and onion and 3 pieces of the beef, alternating as you thread them onto the skewer. Cook the skewers on a grill pan or outdoor grill over medium high heat until meat is medium rare, about 3 to 4 minutes a side. Garnished with the flavored sour cream and cilantro. Reserve any extras for online round 2 recipe, Tortilla Pizza.

Round two Recipe:


  • 2 flour tortillas
  • 2 roma tomatoes, sliced
  • Chicken or Beef leftover from Fajita Skewers recipe
  • 1/2 cup shredded Jack cheese


Preheat the oven to 375 degrees F.
Put the tortillas on 2 baking sheets. Top each tortilla with the sliced tomatoes. Divide the beef or chicken and vegetables from the leftover fajitas over the tortillas. Sprinkle the cheese evenly over the top and bake in the oven until the cheese is melted and golden and the tortillas are crispy, about 10 minutes. Transfer to serving dishes and serve.


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