When I was pregnant I anticipated my appetite changing…and I was partly right. I didn’t really have a taste for much of anything, other than frozen pizza in the beginning. Then when I had my appetite back, everything tasted good. The day I told Bernie I made the best piggies-in-a-blanket I had ever tasted in my life, he stopped trusting my judgement. I didn’t really expect my appetite to change after pregnancy. Maybe it is just a fluke, but ever since I carried Alex I could live off Mexican food and chocolate. That being said, this is my favorite dish we eat at home. If I had to pick one thing to eat for a whole week this would be it. It is simple and you can tailor it to your tastes. We based this dish off our order at Qdoba Mexican Grill – Fajita Ranchera Naked Burrito. I always make extra so I can have it again the next day for lunch. So really, this isn’t a new recipe, just a meal idea…but no way I could leave this one out since I love it so much!
Fajita Bowls, from Me, inspired by QDoba
What you need:
Batch of chicken (or steak) fajitas
Spanish Rice – this is my favorite until I can find a recipe we love
Some more ideas for toppings:
black beans, rinsed and drained
monterey jack cheese
Combine and enjoy!!
There is just nothing like being out all day then getting all your ingredients together, starting your meal and then realizing you are missing a key ingredient…then having to run up to the grocery to get it just so you can have dinner. Yes, I forgot I needed to get more olive oil so I made a mad dash to the grocery tonight. Luckily, I didn’t have any other surprises. Salmon is something I hated when I was growing up, but now it is one of my favorite dishes, and is really easy to make. For brown rice, I usually try to cook with chicken broth or something else to give it some flavor since, I will admit, it is not my favorite but is much better for you than white rice.
Two 3oz. portions of salmon
extra virgin olive oil
salt and pepper to taste
I use one 6 oz. filet of salmon and cut it in half, so the directions will be according to doing this.
Place salmon on broiler. Drizzle olive oil (about 1/2 tsp), 1/8 tsp minced garlic, 1/4 tsp oregano and dash of salt and pepper on one side. Flip filet and repeat.
Broil on high for 15 minutes, flip and broil another 10-15 minutes until fully cooked.
Megan’s “Fried” Rice
1 tsp extra virgin olive oil
2 cups of veggies (I use a frozen onion/pepper blend, carrots-cut, peas, and frozen edamame
1/3 cup brown rice
2/3 cup low sodium chicken broth
Heat oil in skillet over medium heat. Add veggies and cook until soft. Add rice and broth, bring to boil. Once boiling, turn down heat and simmer until finished.
**Sorry no nutrition info this time since I don’t really measure for these recipes