Ingredients  (serves 4)

• 16 oz flank steak, sliced 1/8" strips about 2" long
• 1 cup sliced purple onion
• 1 cup sliced red, green and yellow bell pepper (mix all for color)
• 1 large portobello mushroom sliced very thin
• 1 green onion, chopped
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp ground oregano
• 1/2 tsp black pepper
• 1/8 tsp cayenne pepper (optional for less spicy)
  

Add onions, peppers and mushrooms in large mixing bowl.  Mix spices together and set aside.  In a separate mixing bowl sprinkle spice mixture over beef, turning to coat evenly.  Spray both vegetable and beef mixtures lightly with nonstick cooking spray.

In large nonstick skillet sprayed with cooking spray, then saute onion, peppers and mushrooms over medium heat until softened about 8 minutes.   Push vegetables to outer edge and add spiced beef.  Cook beef until no longer pink.  Blend beef and vegetables together and serve hot!   You can also prepare this "Ropa Vieja" style by adding 1 cup beef broth and cooking in a slow cooker for 4-6 hours at "medium".

Calories:  163
Carbs:  5  grams
Protein:   23 grams

• 1 cups roasted red peppers (jarred OK)
• 2 cup tomatoes, diced
• 1/2 medium purple onion, diced
• 1/2 cup cilantro, chopped
• 1 clove garlic
• 1/2 jalapeno pepper, seeded & minced
  
• 1/2 tsp each black pepper & salt

Add peppers, tomato, onion and garlic in a blender with 2 tablespoons of water or chicken broth and process on high for 15 seconds.  Pour in serving bowl and mix in onion, jalpeno and cilantro.  Check seasonings and serve!

Calories:  16
Carbs:  3 grams
Protein:  <1  grams