Bikini Week – Day Five: TGIF!
It’s not only day five of Bikini Week, but it’s also Friday, and you know what that means – TGIF! This special edition of “Think Grilling It’s Friday” is tailor made for the health conscious angle of Bikini Week. Grilling doesn’t have to mean high-fat indulgences and an outdoor celebration doesn’t mean you have to blow your summer slimdown. You can enjoy a fiesta of flavor with these Portobello Mushroom Fajitas and even sip a “Skinny” Margarita made with a bottle of wine instead of the diet-busting hard alcohol.
PORTOBELLO MUSHROOM FAJITAS
3 Tablespoons lime juice
1 Tablespoon olive oil
2 large garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
3 Tablespoons water
10 ounces fresh portobello mushrooms
1 medium red, green, or yellow sweet bell pepper, cut into strips
4 green onions, cut into 1-1/2-inch pieces
Six 7-inch flour tortillas
Lime wedges (optional)
1. Combine the lime juice, oil, garlic, cumin, oregano, and water in a large bowl. Wipe mushrooms with a clean, damp cloth or rinse lightly and pat dry with paper towels. Remove stems and discard; slice caps 1/4-inch thick.
2. Place mushrooms, pepper, and green onions in bowl with lime juice mixture; toss to coat. Cover and marinate at room temperature for 15-30 minutes.
3. Grill vegetables on an oiled vegetable grilling tray for 8-10 minutes on a medium-hot grill over direct heat until vegetables are tender and lightly golden, turning once and brushing generously with marinade. Wrap tortillas in foil and place on grill until warm, about 3 minutes.
4. To serve, spoon mushroom mixture onto tortillas; roll up. Serve with lime wedges to squeeze onto mixture. Lime wedges can also be grilled, if desired. Serves 6.
Nutrition information per serving: 156 cal.; 5 g total fat (1 g saturated); 0 mg cholesterol; 169 g sodium; 24 g carbo; 1 g fiber; 4 g protein
If desired, serve with salsa, light or fat free sour cream, and/or chopped cilantro, or other favorite condiments.
1 bottle Sutter Home Pinot Grigio
12 ounce can frozen limeade concentrate
Moisten the rim of margarita glasses with a lime wedge and dip in kosher salt. In a pitcher, mix the Pinot Grigio and limeade concentrate. Pour into prepared margarita glasses and garnish with lime wedge.
Did you read all five days of Bikini Week? If not, catch up now!
Monday – Pack a Lunch
Tuesday – Portion Distortion
Wednesday – Snack Time
Thursday – Nice Buns
Looking for more great grilling recipes? Check out other TGIF blogs! Don’t forget to come back every Friday all summer long for great grilling recipes!
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