I have really been paying attention lately to my breakdown in My Fitness Pal to my fat consumed, cholesterol, protein and things and I noticed that I have been really over my cholesterol intake the last few weeks. When I think about the foods that have a lot of cholesterol I immediately think of friend greasy foods, but that is not the case. A lot of cholesterol comes from meats and dairy. On a daily basis I typically eat high protein, moderate fat and low carb, therefore consuming probably a bit too much meat raising my cholesterol. So last night I wanted a really yummy, filling vegetarian dinner with all the veggies I could get. I had planned on making hubs Chicken faijtas so I decided to make me some veggie fajitas! I don't have one single picture because I literally threw this together and thought nothing of it! I wasn't even going to blog it, but then I realized in all my years of cooking I had never made veggie fajitas and they were so amazing and simple that I had to share!
**These are just the veggies I used-feel free to add whatever kind of veggies you like!
Prep and Cooking time-20 minutes
- Half of a green pepper
- Medium onion or half of a large
- Half zucchini
- 1 cup of mushrooms
- 1 tomato
- low carb tortillas-I used the mission carb balance 120 calorie tortillas (tortillas of your choice)
- sour cream
1. Chop all veggies in bite size pieces. I cut bell peppers and onions in strips and chopped zucchini, mushrooms and tomato in chunky pieces.
2. chop and shred cabbage (I made this 1000 times easier and bough the shredded cabbage and carrots already in a bag. Less prep work and quicker eating time!)
3. In a large skillet drizzle a tablespoon of olive oil and toss in onions and peppers. Sautee for 5 mins on medium to high heat.
4. Add in the zucchini, tomatoes and mushrooms and sautee for another 5-7 mins or until veggies are tender and have some color. Now would be a good time to season- I used salt, pepper and a chicken seasoning on mine. A fajita packet would probably be really good in this as well!
5. Heat tortillas and start to assemble your tacos. I layered some cabbage on the bottom and then added the veggie mix. Add some avocado and a dollop of sour cream!
This was so yummy and SO easy that it will definitely be in my weekly food rotation! And I didn't even miss the meat! I served myself up 2 big tacos! I had about 800 calories left for the day.
Nutritonal Breakdown: Per 1 taco (including 1/8 avocado and 1tbsp sour cream)
Calories-261, Fat-9.7, Carbs-33.6, Fiber-16.2, Protein-9.5