I think I'm doing this...plus, RP's Turkey Enchiladas with Quinoa

It seems like there's a lot of interest in Meg's Meals (do I need to come up with a different name?) and I'm working out the kinks on making it a reality. I'm trying to put together complete meals and using some my friends from my box to test them out. So far, so good! One of the meals that I made was from the Renaissance Periodization Cookbook and got really good reviews.  I added a few extra spices, but basically stayed true to the original recipe. They would prefer that you go to their link if you would like the details. ;-) I also made up a side of quinoa, which I haven't used much of, so I'm glad that it was well received (even Harper ate it!). 

Mexican QuinoaMakes 8 servings: 104 cal/5P/21C(18net)/1F

184 grams whole grain quinoa60 grams chopped onions60 grams chopped bell pepper2 TBS lime juice1 TBS chili powder1TBS cumin powder1 tsp salt1 tsp ground black pepper

Make quinoa according to package directions. Meanwhile, saute peppers and onions in a large sauce pan sprayed with non-stick cooking spray until tender. Add quinoa and spices and combine.

Baked Fajitas

This is a super simple dish that I found via Pinterest (again) from sixsistersstuff.com.  I tweaked it a little, wrapped in lettuce leaves instead of tortillas and it becomes Paleo!

2 pounds chicken tenders
2 bell peppers, cut into strips
2 onions, sliced
1 15 oz can diced tomatoes (sugar free)
1 4 oz can diced green chilis
2 TBS olive oil
1 TBS chili powder
1 TBS cumin
1 tsp garlic powder
1/2 tsp sea salt

Preheat oven to 400 degrees.  Grease a large baking pan.  In a small bowl, mix oil and spices and set aside.  Place chicken, peppers, onions, diced tomatoes and chilis in pan, drizzle spice mixture over chicken and veggies and toss to coat.  Bake for 20-25 minutes until chicken is cooked through.  I served mine in lettuce leaves with some sliced avocado and chopped fresh cilantro.

Fajita Burgers with Chili Cumin Fries

This was really good!  I served the burgers topped with guacamole over the fajita vegetables, with a side of "fries".

Burgers:
1 lb ground beef (preferably natural and organic)
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp chili powder

Mix all ingredients gently and form into 4 patties, making a "dent" in the middle (keeps them from shrinking up).  Grill on a preheated grill (about 350-400 degrees) for about 4 minutes per side (just let them cook--don't squeeze 'em!). Let rest for about 5 minutes.

Fajita Veggies:
1 portobello mushroom, sliced
1 bell pepper, sliced
1 onion, sliced
olive oil
S&P
garlic and onion powders
juice of 1/2 lime

Saute veggies in olive oil over medium heat and season with S&P, garlic and onion powders and the lime juice.  Cook until tender but not mushy.

Guacamole:
1 ripe avocado, roughly mashed
juice of 1/2 lime
S&P
onion powder to taste
chopped cilantro or red onion if you have it on hand (I didn't)

Mix together.

Cumin Chili Fries:
2 large sweet potatoes, cut into "sticks"
olive oil
S&P
Cumin powder (about 1/2 to 1 tsp)
Chili powder (about 1/2 to 1 tsp)

Toss ingredients in large bowl and place on a cookie sheet in a single layer.  Bake at 400 degrees for 15 minutes.  Toss and bake for another 15 minutes for a total of about 30 minutes or until done to your liking.