Grilled Steak and Chicken Fajita Bowl

I promise you won't even miss the tortillas with this loaded grilled steak and chicken fajita bowl.  The leftovers make the perfect next day lunch... if you have any leftovers.  :)

Grilled Steak and Chicken Fajita Bowl:

Ingredients:
Skirt Steak
Boneless Skinless Chicken Breast
Worcestershire Sauce
Olive Oil
Pickled Jalapeno 
Lime juice

1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 avocado, cubed
garlic salt
black pepper
sour cream
sliced cheddar

Directions:
Place the skirt steak and chicken breast in two separate Ziploc baggies with Worcestershire sauce, olive oil, pickled jalapeno, and lime juice.  Depending on the amount of meat that you are marinating, make sure the meat is coated well.  We marinated the meat overnight in the refrigerator.

Saute the bell pepper and onion with some olive oil over medium heat.  Prepare the avocado by coating with lime juice, garlic salt, and pepper.

Grill the steak and chicken until cooked to your liking, then slice into strips.

Pile everything into a bowl with all the fixins' and enjoy!

Grilled Steak and Chicken Fajita Bowl

Garlic and Sage Butternut Squash

This recipe was inspired by one I read last year in Cooking Light.  Even with the changes I made, it turned out great and was enjoyed by many at our Friendsgiving celebration.

Garlic and Sage Butternut Squash:

Ingredients:
1 butternut squash, cut in half lengthwise and seeds removed
3 cloves garlic, minced
1 tsp. garlic
1/3 cup fat free sour cream
1 tsp. sage
1/2 tsp. onion powder
1/2 tsp. salt
1/2 cup Parmesan cheese, grated

Directions:
After cutting the butternut squash in half lengthwise and removing all the seeds, place in a microwave safe dish with 1/2 cup of water in the bottom.  Microwave on high for about 12 minutes, or until the inside of the squash is soft.  Scoop out the squash into a mixing bowl and discard the skins.  Add all of other ingredients to the mixing bowl and mash with a potato masher.  Place in an 8x8 inch baking dish and sprinkle with some additional Parmesan cheese. Bake at 350 degrees for about 15 minutes.