SupperTacos1

Ingredients:
1 lb flank steak, room temperature
4 gluten-free corn tortillas (or whole wheat tortillas)
2 tbsp olive oil, divided
1 sweet bell pepper
1 sweet yellow onion
1 clove garlic, minced or pressed
zest of 1 lime
salt and pepper to taste
Optional toppings: 4 tbsp each salsa and cottage cheese

1. Preheat oven to 350° F. Layer tortillas in aluminum foil and warm in the oven for 15 minutes or until thoroughly heated. Meanwhile, thinly slice onion and bell pepper.
2. Season the steak with salt and pepper on both sides. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear steak on both sides for approximately 1 minute per side or until cooked to desired doneness. Remove from heat and set aside.
3. In the same skillet, heat 1tbsp olive oil. Sautee garlic and onion, then add peppers and cook for an additional 5 minutes or until they begin to soften.
4. Slice steak into thin strips and toss with vegetable mixture in the pan. Top each tortilla with meat and veggie mixture, and 1 tbsp of salsa (and cottage cheese if desired).

(One taco)
Calories: 230
Carbs: 14 g
Protein: 22 g
Fat: 11 g

SupperChicken

Ingredients:
2 bone-in chicken thighs (or breasts), skin on
1 large sweet potato
1 yellow onion
1 tbsp olive oil, divided
2 tbsp dried rosemary
salt and pepper to taste

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1. Preheat oven to 425° F. Meanwhile, cut potato into ¼” slices (leave skin on). Toss slices in ½ tbsp olive oil, rosemary and seasoning and spread across the bottom of a roasting pan.
2. Rinse chicken pieces and pat dry. Sprinkle with salt and pepper and place on top of the layer of potatoes, skin side up. Roast uncovered in the oven for 1 hour.
3. While the chicken is roasting, cut onion into slices. Heat remaining olive oil in a pan over medium-high heat and sauté onions slightly.
4. After 45 minutes, mix onions with the chicken and potatoes. Continue cooking for another 15 minutes.

Calories: 383
Carbs: 23 g
Protein: 27 g
Fat: 20 g


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