(Family Features) Between the time it takes to plan healthy meals and the actual minutes spent in the kitchen, it can be easy for some families to let nutrition fall by the wayside. However, all it takes is a little twist on your loved ones’ favorite meals to free up those valuable moments while taking health into account.
These Sheet Pan Mushroom Fajitas, for example, offer a meatless version of an ethnic meal many families love. Gather fresh onions and bell peppers to mix with earthy, wholesome mushrooms as the heart of this plant-forward dish. Slice, season with taco seasoning, toss with vegetable oil and bake for less than half an hour for a family dinner that’s as simple as it is flavorful. Plus, you can garnish the fajitas with any combination of avocado and lime to salsa or hot sauce for a perfectly customizable taste.
Find more ways to add mushrooms to the menu at mushroomcouncil.com.
Watch video to see how to make this recipe!
Sheet Pan Mushroom Fajitas
Total time: 30 minutes
Yield: 6 fajitas
- 2 large portobello mushroom caps, sliced into 1/4-inch strips
- 2 medium yellow onions, sliced into 1/4-inch strips
- 2 large red bell peppers, sliced into 1/4-inch strips
- 2 tablespoons vegetable oil
- 2 1/4 teaspoons taco seasoning
- 6 flour tortillas (6 inches), warmed
- 1/4 cup roughly chopped cilantro
- avocado (optional)
- salsa (optional)
- hot sauce (optional)
- lime (optional)
- Preheat oven to 400 F. Line large 18-by-13-inch baking sheet with parchment paper. Set aside.
- In large bowl, toss mushrooms, onions and peppers with oil and taco seasoning. Distribute on baking sheet. Roast 25 minutes, tossing halfway through, until veggies are fork tender and edges are slightly browned.
- Serve with warmed tortillas and garnish with cilantro. Top with avocado, salsa, hot sauce or lime, if desired.
Source: Mushroom Council
(Family Features) If you find yourself stuck in a rut with the same recipes, remember a little change can add a lot of flavor. By simply using fresh pork in dishes that usually consist of chicken or beef, there are countless ways to switch up your dinner routine.
Whether grilled, roasted, slow-cooked or sautéed, Smithfield Fresh Pork is available in a wide variety of cuts as well as pre-marinated flavors, making it versatile and convenient for any night of the week. Try out these recipes for Smoked Bacon Pork Alfredo and Grilled Pork Loin Fajitas to shake up your next meal.
Find more recipe ideas at Smithfield.com/ShakeItUp.
Smoked Bacon Pork Alfredo
Prep time: 8 minutes
Cook time: 22 minutes
- 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet
- 3 tablespoons olive oil, divided
- 1 pound penne pasta
- 1 package (8 ounces) sliced mushrooms
- salt, to taste
- 2 jars (15 ounces each) Alfredo sauce
- pepper, to taste
- 1/4 cup finely chopped green onion (optional)
- grated Parmesan cheese (optional)
- Cut pork loin into 1/2-inch thick slices then into 1/4-inch wide strips. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the pork loin 7-8 minutes until well browned. Set aside on separate plate and repeat with 1 tablespoon oil and remaining pork.
- Cook pasta according to package directions.
- In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
- Drain pasta and return to pot; stir in pork, mushrooms and Alfredo sauce. Stir over medium heat about 4 minutes until heated through. Season with salt and pepper.
- Sprinkle with green onions and Parmesan cheese, if desired.
Grilled Pork Loin Fajitas
Prep time: 20 minutes, plus 30 minutes marinade time
Cook time: 30 minutes
- 1 Smithfield Prime Boneless Fresh Pork Loin, cut into 1-inch thick steaks
- 1 1/2 cups water, divided
- 1 cup soy sauce
- 1 can (6 ounces) pineapple juice
- 6 cloves garlic
- 1/4 cup white wine
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 large onions, cut into 1/2-inch wide strips
- 1 tablespoon corn oil
- salt, to taste
- pepper, to taste
- 12 tortillas
- guacamole (optional)
- sour cream (optional)
- pico de gallo (optional)
- shredded cheese (optional)
- Using meat mallet, pound pork steaks until 1/2-inch thick; place in 1-gallon re-sealable plastic bag. Pour 1 cup water, soy sauce and pineapple juice over pork; seal bag and lay flat in refrigerator 30 minutes, turning occasionally.
- In blender, pulse garlic, white wine and salt until thoroughly blended. Whisk butter and slowly incorporate garlic and wine mixture. Reserve at room temperature.
- In large skillet over high heat, saute onions in corn oil 2 minutes until they turn deep brown. Add remaining water to skillet and lower heat to medium-low. Cook and stir, scraping bits from bottom of pan, 15 minutes until water has evaporated and onions are caramelized. Season with salt and pepper.
- Heat grill to 300° F for indirect cooking. Lightly grease grates.
- Remove pork from marinade and place on grill over indirect heat 4-6 minutes per side, until internal temperature reaches 145° F. Remove pork and brush garlic butter on both sides. Let stand 5 minutes; slice into 3-inch long, thin strips.
- While grill is hot, grill tortillas individually. Wrap four tortillas at a time in aluminum foil with a little garlic butter.
- In skillet, reheat caramelized onions and serve with fajitas. Top with guacamole, sour cream, pico de gallo and shredded cheese, if desired.