Game Day Menu

Fajita Roll-ups

• Skirt or flank steak, pounded thin
• Green pepper, sautéed
• Onion, sautéed
• Fajita seasoning

Directions:

1. Pound steak until thin.
2. Place sautéed green pepper and onion on top
3. Sprinkle with fajita seasoning
4. Roll up and secure with toothpicks or cooking string.
5. Place in iron skillet on top of grill to sear meat.
6. Transfer meat to grill and cook to desired doneness.
7. Slice into pinwheels and serve.

 

Low Carb Avocado Chips

• 1 ½ ripe Hass avocados
• ½ tsp salt
• 1 ¼ finely grated hard cheese, like Grana Pedana or Parmesan
• Zest of one lemon
• Black pepper

Directions:

1. Mix everything together well.
2. Place teaspoon-sized dollops onto a parchment-lined baking tray, flatten into thin disks and bake for 15-17 minutes at 350°.
3. The crisps should turn a golden color, but not too brown.
4. Remove from the oven and allow them to cool and crisp.
5. For a Mexican twist, add a dash of cumin and some chili powder.

 

Cauliflower Potato Salad

• 1 large head of cauliflower, cut into small bite-sized pieces
• 3 hard-boiled eggs, chopped
• 2/3 cup fat-free Greek yogurt
• ¼ cup dill pickles, finely chopped
• ½ red onion, finely chopped
• 1 tablespoon red wine vinegar
• Juice of half a lemon
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup plus 2 tablespoons thinly sliced scallions
• ¼ cup plus 2 tablespoons chopped dill
• 1 teaspoon paprika
• Romaine lettuce leaves

Directions:

1. Steam cauliflower until tender-crisp, about 5 minutes.  Transfer to a large bowl and let cool slightly.
2. Add yogurt, pickles, onion, vinegar, lemon juice, mustard, salt and pepper.  Toss to combine, ensuring the cauliflower is evenly coated.  Taste and adjust seasoning.  Fold in 1/3 cup each of scallions and dill.  Cover with plastic wrap and refrigerate for 2 hours.
3. When ready to serve, sprinkle paprika and remaining herbs over the salad.  Serve on top of lettuce leaves.