Today was my last day at my internship and I was finishing up this massive project along with doing the other project as it was assigned to me which led to me being crazy busy. I don’t think I stopped all day other than for a nice lunch that they took the interns out to as thanks.
I’m pretty much down to the wire right now and feeling the pressure. Monday – Finance Final. Tuesday – Second job interview. Wednesday – Operations Management Final along with a semester long project due.
So I’ve been aiming for super simple meals this week because of the general craziness. In fact right now I’ve got a chicken roasting in the oven because a roasted chicken is just one of those easy hands off meals.
But let’s talk last night’s dinner. I love guacamole. If it were a man, I would marry guacamole. So when I was leafing through my Clean Eating July 2011 magazine and saw a budget dinner for Guacamole Fettuccine (and I literally had to retype fettuccine four different times to spell it right, why did I find that so hard?) I immediately decided that I had to try it. It was a bonus that the recipe was also extremely easy and took almost no effort.
I, of course, changed it a little bit since I pretty much find it impossible to follow a recipe step by step but I like to think that it was improved by my changes.
- 8 oz whole wheat fettuccine
- 1 avocado, peeled and putted
- ¾ Tbsp lime juice
- ¼ cup fat free Greek yogurt (original recipe calls for 2% but that’s all I had on hand)
- ½ - 1 tsp chipotle hot sauce
- 1 clove of garlic, minced
- ¼ tsp sea salt
- 1/8 tsp black pepper
- ½ lb sirloin beef, trimmed and cut into ¼ inch thin strips
- ¾ tsp chipotle chili powder
- ½ tsp onion powder
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp olive oil
- 4 cloves garlic, sliced
- 1/3 lb tomato
- 1 yellow pepper
- ¼ cup minced cilantro, optional
- Fill a pot with water and bring to a boil. Cook fettuccine until al dente, drain and set aside.
- While water is heating, roast the tomato and yellow pepper. You could either do this under the broiler, or if you’re like me and have a gas stove you could do this directly on the burner. After the skin has blackened on the peppers and the tomato have start to split, put the pepper and tomato in a bowl and cover tightly with plastic wrap, allowing the vegetables to steam. Let sit for 5 – 10 minutes, or until cool enough to handle.
- When cool enough to handle, peel the skin off the tomato, de-seed, and chop. Peel skin off yellow pepper, de-seed, and slice thinly.
- Thinly slice beef, and toss with chipotle chili powder through oregano. Let sit while you put together guacamole sauce.
- Combine mashed avocado, chipotle hot sauce, greek yogurt, 1 minced garlic clove, salt and pepper, and stir until combined.
- Heat ½ tsp olive oil in a large skillet over medium high. Toss in garlic and sauté for about a minute. Add steak and cook for another three minutes or until done.
- Toss pasta with guacamole sauce. Top with pepper, tomato, steak, and garlic. Garnish with chopped cilantro.
If you like guacamole you’ll probably like this recipe. I originally used 1 Tbsp of lime juice but we both agreed that it was just a bit too much so for the posted recipe I’ve cut it down some. If you’re a lime juice fanatic you might want to use the whole 1 Tbsp.
Plus it’s so pretty once you’ve gotten it all together. You could easily use a green pepper instead of a yellow, I just used yellow to throw in some color contrast.
I kept the side simple and used some of the grapes we had in the fridge. It was like a side and dessert all in one.