Protein, vitamins A and C, and B vitamins enhance your baby’s cell, nerve, brain, and bone development, and vitamin C boosts your immunity, plus iron adds to your iron stores.
SERVES 6
GRILLED fajitas make life good. The beef or chicken should marinate for at least thirty minutes, or up to twelve hours. The sautéed pepper mixture can be made two days in advance, covered, and refrigerated; reheat in a microwave oven. Short on time? Cut the raw beef or chicken into strips, marinate for fifteen minutes, and broil or sauté. You can replace the beef or chicken with peeled fresh large shrimp. Marinate for about twenty minutes, then grill, broil, or sauté. For vegetarian fajitas, marinate tofu, portobello mushrooms, or your favorite vegetables for about 30 minutes, then grill or broil. Slice into strips before serving. Some topping ideas include grated cheese, guacamole (see here) or sliced avocado, diced tomatoes, shredded lettuce, sliced pitted black olives, jalapeño peppers, sprigs of fresh cilantro, salsa, sour cream, and lime wedges. Any leftover beef, chicken, vegetables, or tofu can be made into delicious sandwiches, quesadillas, or tacos.
2 tablespoons olive oil
2 tablespoons seasoned rice vinegar or freshly squeezed lime juice
2 tablespoons Worcestershire sauce
1 large garlic clove, crushed, or 1 teaspoon garlic powder
½ teaspoon ground cumin
1 teaspoon chili powder
1½ pounds beef skirt steak or boneless skinless chicken breasts
1 tablespoon olive oil
2 large bell peppers, washed, cored, seeded, and cut into strips
1 sweet onion, such as Vidalia, thinly sliced
12 (7- or 8-inch) flour or corn tortillas
• Marinate the beef: Combine all the marinade ingredients in a small bowl, mix well, and set aside. Using a fork, pierce the beef or chicken all over, then place in a large resealable plastic bag. Add the marinade, then refrigerate for at least 30 minutes, or overnight.
• Prepare the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and sauté for 10 minutes. Remove from the heat, cover, and set aside.
• To grill the beef or chicken, preheat the grill. The chicken will take longer to cook than the beef, so if you are serving both, start the chicken first. Have a clean platter ready for the cooked meat. Grill the chicken for 10 to 12 minutes on each side, or until the juices run clear when the chicken is pierced with the tip of a knife and an instant-read thermometer inserted into the center (through the side) of the chicken breast reads 165°F. Grill the beef for 6 to 8 minutes on each side, or until an instant-read thermometer inserted into the center of the meat reads 160°F. Transfer to the platter.
• To broil the beef or chicken, preheat the broiler. Arrange the beef or chicken in a broiler pan lined with parchment paper or foil. Broil the chicken for about 12 minutes on each side, the beef for about 7 minutes on each side (refer to the well-done temperatures above). Transfer to the platter.
• While the meat is cooking, heat the tortillas according to the package directions. You can also heat them on the grill just before serving, by toasting them for a minute or two on each side. Wrap the tortillas to keep them warm.
• Using a sharp knife and a chopping board with gutters to catch any juices, slice the cooked beef or chicken, against the grain, and serve. Place all of your chosen toppings, including the pepper mixture, in small bowls on the table.
Chicken fajitas: one sixth of the fajitas (including chicken, flour tortilla, and filling): Calories: 462 cals; Protein: 34 g; Carbohydrates: 58 g; Fat: 10 g; Fiber: 2 g; Sodium: 1,007 mg; Vitamin A: 1,922 IU; Vitamin C: 82 mg; B6: 0.7 mg; Niacin: 10 mg; Iron: 3 mg; Selenium: 18 mcg; 4 CARBS
Beef fajitas: one sixth of the fajitas (including beef, flour tortilla, and filling): Calories: 513 cals; Protein: 34 g; Carbohydrates: 58 g; Fat: 16 g; Fiber: 2 g; Sodium: 995 mg; Vitamin C: 79 mg; B6: 0.7 mg; B12: 3 mcg; Niacin: 6 mg; Riboflavin: 0.4 mg; Iron: 4 mg; Selenium: 26 mcg; Zinc: 7 mg; 4 CARBS