Mexican food is amazing and not hard to adjust to fit your new LAP-BAND diet. Below is a recipe Dr. McEwen’s dietician believes is perfect to feed those Mexican food cravings while closing following the LAP-BAND nutritional guidelines.
- 2 tablespoons of olive oil,
- 2 small chopped bell peppers,
- 1 small chopped onion,
- 1 clove garlic, minced
- 2 oz canned diced pimentos
- 1 lb. minute steak, sliced into strips
- 2 tablespoons of fajita seasoning, low sodium
- Heat oil in non-stick skillet then add peppers, onions, garlic and pimentos. When crisp-tender, remove veggies and set aside.
- Add remaining teaspoon olive oil and heat. Sprinkle steak with fajita seasoning as desired then brown.
- Divide veggies and steak between 4 bowls. Serve with cheese, salsa and sour cream, if desired.
- Calories-359
- Fat-12g
- Cholesterol-138mg
- Sodium-500mg
- Carbs-9gm
- Fiber-2gm
- Protein-55gm
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