So I have a funny story to tell. I took my niece to the Shedd Aquarium in Chicago the other day. We ate lunch in the food court at the Aquarium. One of the choices was a nacho bowl. I am a fan of nachos. You could have the nachos with seasoned beef, seasoned chicken, or “fajita vegetables”. I thought the veggies might be a good choice. When I got to the front of the line, I was dismayed to find that the Aquarium’s idea of “fajita vegetables” included broccoli and cauliflower. FAJITA VEGETABLE FAIL!!!
Need less to say, I had my nacho bowl with chicken.
The recipe below is a Hungry Girl recipe and does not include cauliflower. 😉
2 C. sliced bell pepper
1 C. sliced onion
1 8oz. can pineapple tidbits, packed in juice, lightly drained
1 tbsp. fajita seasoning mix
1 tbsp. chopped fresh cilantro...I am nut a huge cilantro fan, so I may skip this.
8oz. (about 16) raw large shrimp, peeled, tails removed, deveined
1 1/2 tsp. lime juice
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
In a large bowl, combine veggies, pineapple, 1 1/2 tsp. fajita seasoning and cilantro. Toss to coat.
Spread mixture onto the center of the baking sheet. Bake for 12 minutes.
Meanwhile, in a large bowl, combine shrimp, lime juice, and the remaining seasoning. Toss to coat.
Flip veggies and arrange shrimp on top.
Bake until veggies have softened and lightly browned and shrimp are cooked through, about 8-10 more minutes.
Per serving: 219 calories, 1.5g. fat, 610g. sodium, 28.5g. carbohydrates, 3.5g. fiber, 22g. protein
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