Steak Peanut Fajita

Ingredients:
1 lb Flank Steak (or other lean steak) sliced in thin strips
1/2 Yellow Onion - sliced
1/2 Green Pepper - sliced lengthwise
1/2 Orange Pepper - sliced lengthwise
2 Tbsp Butter
1 clove Garlic - minced
4 Tbsp Essential GF Sauce
3 Tbsp Coconut Peanut Sauce
4- 6 Flour Tortillas

Cooking Instructions:

• Heat wok or stir-fry pan on medium heat.
• Melt butter in pan.  Add garlic and meat.  Cook meat for about 45 - 60 seconds.  (Do not turn the meat during this time.)
• Add Essential Sauce and Coconut Peanut Sauce.
• Turn meat over.
• Add peppers and onions.  Cook for another minute - or unit meat is cooked to desired doneness.  
• Serve in a warm tortilla.  Top with sour cream and cheddar cheese, if desired.

Baked Basa with Blueberry-Yaki

Ingredients:
2 filets Basa Fish
1 1/2 Tbsp Butter
1 Tsp Lemon Pepper Seasoning
1 Tsp Parmesan Cheese
1/2 Tsp Dill Weed
1 Fresh Lemon
MIM Blueberry-Yaki Sauce

Cooking Instructions:

• Preheat oven to 400º.
• Spray a glass 9x12 pan with non-stick cooking spray.
• In a small dish, melt the butter.  Then add lemon pepper seasoning, parmesan cheese, and dill weed.  Mix well.
• Rinse off fish filets in cold water then pat dry with a paper towel.  Lay filets in dish side by side.
• Spread the butter mixture over top of the filets. 
• Squeeze the juice from half of the lemon over top of the fish.
• Cover with aluminum foil and place in heated oven.  
• Bake 10 minutes.
• Remove pan and squeeze the juice from the other half of the lemon over top of the fish.  Cover with foil and place back in the over for 10 more minutes.
• Remove from oven.
• Drizzle about 1 Tbsp (or more) Blueberry-Yaki Sauce over fish and serve immediately.  

Spanish Rice

Ingredients:
1 cup Rice - uncooked
1 1/2 cups Chicken Broth
1 cup Salsa - your favorite brand
1 clove Garlic - minced
2 Tbsp Butter
2 Tsp MIM Chili Seasoning

Cooking Instructions:

• Heat a large skillet on medium high heat
• Add butter and rice.  Saute rice in the melted butter for about 5 minutes.
• Add garlic and sauté for 1 minute.
• Add MIM Chili Seasoning and mix to coat the rice well.
• Add chicken broth and salsa.  Bring to a boil
• Reduce heat to medium low.  Cover with a lid and simmer for 20 - 25 minutes (until rice is tender).