Here is a favorite of mine, you need:
lb of marinated fajita meat (beef or chicken) I hope this is available all over
12 oz of bacon
8 oz of Cheddar Jack cheese
2 yellow onions
1 red pepper
3 cups parmesan cheese
Guacomole, salsa, or sour cream (topping)
Slice up the vegatables and fajita. Fry the vegtables in olive oil until soft. Cook the meat and bacon seprately. Tear the bacon into small pieces.
To make the salad bowl, put 1.5 cups (for each bowl) of shredded parmesan cheese into a non-stick skillet on high temp. After a couple of minutes (watch the bottom for brownness) flip it over for another 60-90 seconds. Remove it from the pan and form it over a upsidedown bowl. Let cool for 20 min.
Put a lettuce base into the parmesan bowl and place the rest of the ingredients, topped with cheese on top. Microwave the cheese to melting and then top with guacomole, salsa, or sour cream.
Total carbs......20-25 depending on how much of the parmesan bowl you eat
Bacon Fajita Salad with Eatable Parmesan Bowl
)
Linear Mode
