Portobello Fajitas

My husband made up this recipe a couple years ago, and we all love it so much!  We made them last night, and my 13-yr-old was so excited when he saw me prepping them because he's such a fan.

Portobello Fajitas

4 large Portobello mushroom caps
2 sweet bell peppers
1 large onion
1 packet fajita seasoning
1/4 cup hot water
Oil
Kosher salt
8 tortillas
Sour cream 

With a spoon, scrape the gills out of the mushrooms and wash the mushrooms. Brush the tops with oil and sprinkle with kosher salt. Set aside. Halve and seed the peppers. Set aside. Slice onion in 1/2” thick rings. Brush with oil and sprinkle with kosher salt. 

Grill mushrooms and onions until crisp-tender. Grill pepper halves skin-side down until crisp-tender and skin starts to blacken. Slice onions, mushrooms and peppers and mix in a large bowl. Mix fajita seasoning with hot water until completely dissolved, and pour over vegetables.  Stir.  Serve in tortillas with sour cream.

PB&B Bites

I just made this recipe up because I needed a snack for my kids to eat after their swimming lessons today, and we had an old banana.  I've made things like this before, from other people's recipes, but this one, I made up.  These would be tasty for breakfast-on-the-go too.

PB&B Bites

1 ripe banana -- mashed with a fork
1/2 cup peanut butter (or other nut butter of your choice)
1 cup rolled oats
1/3 cup chocolate chips (or raisins, dried cranberries, currants, etc)

Preheat oven to 375.

Mix banana, peanut butter, and oats together thoroughly.  Stir in chocolate chips.  Drop by rounded spoonful on a cookie sheet and bake 9-12 minutes, until edges are brown.  Allow to cool on pan 2 minutes before removing from baking sheet.

Makes about 15 large or 20+ small bites.