Beefy Open-Faced Fajita via Flatbread

 

Preheat pizza stone 375º

2 Stonefire authentic flatbreads (I got them on mark down and didn't know what I'd use them for)

2 slices Monterey Jack Cheese

2 slices Colby Jack Cheese

½ finely chopped sweet onion

6-8 oz. grilled beef (top round or London broil), thinly sliced

1 tomato, sliced

1-2 tbsp. parmesan cheese

½ cup red enchilada sauce

2 tbsps. candied jalapeños

fresh chives and thyme (optional)

Did I mention these posts were going to be a miracle?  I thought I was going to be all ready and have my posts done for the challenge.  (We all know what thought did).

So Tall Cool ☺ne likes to grill on the weekends and always has lots of meat to use for the week.  I needed something for B and it just so happens that he cooked beef over the weekend.  I always love it when I can use whatever we have in the fridge that's left over from something else.  The great thing about this recipe is it's very versatile.  It can be any meat you want or if you want completely veggie, that's okay too.  Isn't that what recipes are for? A guide and you make it your own by experimenting with what tastes and works best for you.

Slice the flatbreads and place the cheese inside.  Top with the onion, then the beef. and cover with tomato. Put the tomato over the beef as it keeps it moist when it's cooking and keeps it from drying out.  Then top with the enchilada sauce, parmesan jalapeños and  fresh herbs.  

I used two flatbreads which was more than enough for us.  But we like to have leftovers for lunch for the next day so it worked out perfect.

Cook in preheated oven about 15 minutes.  Remove and let cool slightly.  Cut into quarters and serve with a dollop of sour cream.

Do some experimenting to make it your own.  Don't forget to go see Crackerberries.

Enjoy ♥

This is part of the A-Z blogging challenge.

Asparagus Omelet

 

4 eggs, slightly beaten with 2 tbsp. water

4 oz. can mushrooms, drained (I would have used ½ cup sliced fresh but I didn't have any)

6 oz. can white crabmeat, drained

*½ cup premade hollandaise sauce 

½ bunch fresh asparagus, cook crisp tender (steamed for 2-3 minutes)

1 slice Colby Jack cheese

Cut asparagus into 1-inch pieces and set aside.  

In medium skillet, spray with cooking oil and cook eggs over medium heat just until set.  Meanwhile combine crabmeat, mushrooms and hollandaise sauce and stir  to combine.  Add to one side of the eggs after they have set.  Cover and cook 2 minutes.  Carefully fold egg minute in half.  Top with slice of cheese and let stand 5 minutes before cutting in half.

Serve with toast and fresh fruit.  

Serves 2

*You can make your own hollandaise sauce that is even more healthy than the premade.

¼ cup plain low fat yogurt

1 tbsp. mayonnaise
½ tsp lemon juice

1 tsp. dry mustard

Combine all ingredients in small bowl and mix well.

This is part of the A-Z blogging challenge.  Visit Crackerberries.

Enjoy ♥