If you’d read my blog before, you know that I love to cook. Though my hubby is a meat-eater and I’m a vegetarian, I’m lucky to be married to a guy who is not a picky eater. However, the dinners I make with my Marine around can be pretty different from the ones I put together when I’m on my own.
You see, I can eat a nice salad or a simple dish of beans and brown rice for my evening meal and be content. For Adam, that’s not so much the case. He needs to eat a heavier dinner (and at least twice as much as me!), and so sometimes it can be a bit of a challenge to continuously come up with good dinner ideas that’ll work for both of us. I love my pasta and carbs, but I definitely shouldn’t make that for us every night, and he’s not at all into protein pancakes for dinner as I am. 😉
I have my staple dinner ideas that I know will always work for us, but since I get bored easily with eating the same things all the time, I’m constantly on the prowl for new dinner recipes. I like to do a combo of things – between flipping through my cookbooks and checking out recipes in magazines and online, to concocting dishes in my head as I walk through the grocery store (and sometimes when I’m laying in bed, working out or walking my dog!).
Last night’s dinner was a new meal: healthy veggie-loaded fajitas. Though I’ve made tacos and fajitas before, I had never made them quite like this. Both my hubby and I had happy, full bellies afterwards!
Loaded Veggie Fajitas
Ingredients
- 2 small red potatoes
- 1/4 red onion minced
- 1/2 green bell pepper cut into slices
- 1/2 red bell pepper cut into slices
- 1/2 large zucchini cut in half lengthwise, then cut into thin slices
- 1 TSP vegetable oil
- 1 TBSP fresh lemon juice
- 1/4 cup white wine
- 3 fresh basil leaves chopped
- 1/2 TBSP dried thyme
- 1/2 TSP salt
- 1/4 TSP pepper
- 1/4 TSP paprika
- Flour tortillas & your toppings of choice: salsa sour cream, cheese, guacamole, etc.
Instructions
- Preheat oven to 400.
- Bake the potatoes for 30 minutes. Remove and cut into thick slices. Note: Potatoes should not be completely cooked yet.
- Combine oil, lemon juice, white wine, basil, thyme, and paprika in a food processor. Pulse until well blended.
- Put sliced potatoes, peppers, onion, and zucchini a large bowl.
- Pour the marinade over the veggies, and toss to mix thoroughly.
- Arrange the veggies on a sprayed large baking sheet. Sprinkle evenly with salt and pepper.
- Bake in the oven for 30 minutes, or until tender and lightly browned. Half way through the baking time, flip all the veggies over.
- Serve with all your favorite toppings and flour tortillas.
So we have two things in common: our location and our divided house meat preference. I am too a vegetarian, living with a meat eating husband. Many of our meals are made similar to your fajitas! Those look great! And I like how organized the recipe is, very easy for printing ;).
Thank you Ali! I’ll definitely be checking your blog for new recipe ideas to try!