Crock Pot Steak Fajita

This is such a quick and easy recipe to throw in the crockpot in the morning and come home to a meal already to go!  We like to make burrito bowls out of the fajitas to mimic more of Chipotle.  Enjoy!

Ingredients:

1 beef flank steak ( about 1 1/2 pounds)
1 can (about 14 ounces) diced tomatoes with peppers
1 cup chopped/sliced onion (I did mine sliced - easier to cut up)
1 medium green bell pepper cut into slices (can be any color pepper & even can add more than 1)
2 cloves garlic, minced or 1/4 teaspoon garlic powder
1 package fajita seasoning mix

Toppings for burrito bowl:
rice
beans (kidney or black)
cilantro
sour cream
cheese
salsa

Directions: 
1.  Cut flank steak into 6 portions & place into crock pot.

2. Combine tomatoes, onion, bell pepper, garlic, fajita seasoning mix in medium bowl.  Mix well.
3.  Pour tomato mixture over beef.
4.  Cover & cook on LOW for 8-10 hours or HIGH 4 to 5 hours or until beef is tender.
5.  Shred beef with 2 forks in crock pot.  (I like to shred the beef and leave it in the crock pot for 20 minutes while I am getting the toppings ready to soak in the juice.)
6.  Serve over toppings of your choice!

Choose HAPPINESS

I get asked a lot - “You are always so happy & positive. How do you do it?”

Usually, I respond with wine helps 🍷🍷🍷.  

But joking aside, I:

✅workout every morning

🍓Make healthy food choices 80% of the time

📚Read personal development books

💁💁Surround myself with positive people

All of that helps to me to develop a mindset to look for the positives, learn from life’s lessons and apply it.

Life is too short to not spread ❤️ & happiness 😁😁😁.

Be HAPPY today & make today GREAT

Italian Tortellini Soup

This recipe is great to come home too!  Love how it can just cook in the crockpot all day long.  The hubby even mentioned it a few times after dinner how delicious it was.  Winner in this house!

Ingredients:

5 garlic cloves, minced
1 onion chopped
1/4 cup fresh basil finely chopped
64 ounces low sodium chicken broth
16 oz turkey sausage, casings removed
28 oz crushed tomatoes
2 cups spinach leaves
14 oz diced tomatoes
2 Tbsp of tomato sauce
1/4 cup shredded parmesan cheese
1 package refrigerated whole wheat cheese tortellini

Directions:

1. In a large skillet with a little Evoo add sausage and brown for 8-10 minutes, break into small pieces.

2. Saute, onions and garlic in the same skillet until tender. Season with a little italian seasoning, salt and pepper.

3. Add all the ingredients except the tortellini to crock pot Cook on low for 3-4 hours, or all day.

4. Right before dinner time, cook the tortellini according to package instructions. Then add to the soup.

5. Use a GREEN container (or 1 cup) to portion your soup. Then add the parmesan cheese to each bowl

21 Day Fix Containers (per 1 cup serving) 1 Green 1 Yellow 1/2 Red 1 Blue

Nigel's Fish Tacos with Mango Radish Salsa

These tacos have so much flavor going on that they balance each other out and are a good combo.  Watch out - the chili mayo can be spicy!  But the mango radish salsa is a good one to tame it down.

Fish

Ingredients:

2 lbs Fish
2 C flour
3 eggs lightly beaten
2 cups panic bread crumbs
Kosher salt
Vegetable oil

Directions to make fish:

1.  Cut the fish pieces into 1 inch strips.
2. Set up a breading station of flour, eggs (with water), and seasoned Pankos
3.  Dredge the fish in above. Set aside.
4. Once all the fish is dredged & breaded, fry it.  Drain on paper towels.  Keep warm.

Pink Chili Mayonnaise

Ingredients:

1 C sour cream
1 C mayo
3 Chipotles in adobe & 2 TBLS adobe
1/2 lemon, juiced
kosher salt


Directions:

1.  Put chipotles in blender & puree until smooth.
2.  Add sour cream, mayo, adobe sauce, & lemon juice.
3.  Process until the mixture is consistent and creamy.
4.  Season with salt & pepper.  Refrigerate

Mango -Radish Salsa

Ingredients:

2 limes
2 mangos
4-5 red radishes diced
1 red onion
1 TBLS chili powder
1/2 bunch cilantro
1/4 C olive oil

Directions: 

1.  Remove & peel the pith from the limes by cutting between the membranes to remove supremos.
2.  Put these supremos into a bowl & squeeze over the juice from the membranes.
3.  Add remaining ingredients and mix.
4.  Season with salt & pepper.  Refrigerate until ready to serve.

To serve tacos:

1.  Place fish in a pile on a plate, pink chili mayonnaise in a bowl, mango radish salsa in another.  Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives & lime wedges to squeeze extra lime juice over top.
2.  Toast flour or corn tortillas lightly and assemble fish taco.