I love Mexican food, not as much as Chinese food (but I think that's because I never get authentic Chinese and always have access to Mexican -- family actually eats that) and Carne Asada is one of my favorites. So when I had a couple steaks thawed in the fridge and didn't feel like having straight steak (cuz Mexican steak is crooked?), I threw a bunch of spices together that scream "Mexican food" flavors to me and did a spice rub. And of course nothing says Mexican food like onions and peppers so I had to throw them in as well. 4ft and the husband won't actually eat the onions and peppers (well except for on the Turkish Pizza because they didn't know they were there) but they both like how it flavors the dish (which is cool cuz more for me -- I love onions and peppers).
I love how versatile this dish is. While I ate it like steak, smothered in onions and peppers with lettuce, tomatoes, lemon, and sour cream, the boys sliced their steak up and melted it into quesadillas with a salad on the side. The Littles just had cheese quesadillas of course because heaven forbid they eat meat that didn't come from McDonalds. The meat would also be great as fajitas as well, but I didn't want all the extra filler from the tortilla as I'm still struggling to get my protein needs met for the day, otherwise I totally would've gone fajita on it's butt.
It's even better the next day (and the day after that) and I know, because I've been eating on it for three days now.
My Epic came over the other day (she had the sleeve surgery as well in January -- on Grumpers birthday to be exact) and started regaling me with tales of delicious french dip meals without the bread. I love french dips so I asked her for the recipe. She looked at me like I was insane (it's a look I get from her and other's a lot come to think of it -- I'm not sure why) and then said all she does is makes a packet of au jus gravy (did anyone else know about this magical packet? I'd never heard of it before but sure enough it's there in the packet aisle of your local supermarket) and pours it over deli counter roast beef and then eats it. Genius. It doesn't get much more moist, meaty, or easier to swallow and digest than a good slice of lunch meat in gravy.
I decided to implement her genius idea. Since I'm further along in the process and don't have anymore dietary restrictions -- other than if it hurts don't eat it, dummy -- I made a sandwich. Can I just say how much I love sandwich thins and the fact I can eat them pain free? Cuz I do. I love them. This was heaven on a plate. It went down so smooth with dipping in the au jus, I didn't miss my drink. How awesome is that? I could only eat about 3/4 of it, it's really filling, but it was worth every scrumptious bite.
I miss bread. I miss eating sandwiches a lot, but bread still hurts my stomach so I try to find creative ways to satisfy the sandwich urge. It just so happens the urges especially strike when I don't have dinner leftovers to eat for lunch. Coincidence? I think not.
Today I had a sandwich urge. Yep, you guessed it. No leftovers. I didn't cook dinner last night because we had to unexpectedly pick up the husband from work. He works over an hour away so it's 2 1/2 hours round trip. Needless to say it's a drive. So we took the kids to Mc Donalds. I always get the Sweet Chili Grilled Chicken Wrap. For whatever reason bread kills me but I can eat tortillas alright. I can only ever eat half of it though and it's not something that would be good leftover. So ixnay on the leftovers. What to eat?
Solution: A couple days ago my Epic put salsa on a slice of turkey because she wanted chips and salsa and I thought that sounded genius. I had 5-layer dip leftover from the Boringbowl and rolled that up in turkey. Sandwich urge satiated. It was delicious and filling and most importantly pain free.
5-layer Dip Roll Ups
Ingredients
2 oz. deli sliced cracked pepper turkey (about 4 slices)
4 TBS of 5-layer dip
Directions
1.) Put a tablespoon of dip in the middle of each slice of turkey, roll up, and enjoy.
Nutritional Info (depending on the 5-layer dip used)
Calories: 136
Protein: 16
Fat: 6
Carbs: 8
Sugar: 2
