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Categories : beef, mexican, slow cooker
We’ve had some skirt steak sitting in the freezer for a couple of months, so I decided to try my hand at making fajitas with this stuff. The meat can tend to be a little tough, so I figured the crockpot would help. I kind of made this recipe up in my head, so it was a big experimen! Luckily, these were very flavorful, and while the meat wasn’t super tender, it was much better than just cooking it on a skillet and serving it!
Crockpot Steak Fajitas
- 1 lb. skirt steak, cut into strips
- 1 large yellow onion, sliced
- 1 green bell pepper, sliced
- 2 tbsp. taco seasoning
- 2 tbsp. olive oil (divided)
- 1/4 cup water
- 1/2 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- salt & pepper
- Add 1 tbsp. oil to a skillet on medium-high and allow it to heat up. Add steak pieces in with the taco seasoning and brown them. Don’t fully cook the pieces, but give it a little sear.
- In a 2 qt. crockpot, add the water, cumin, garlic powder, onion powder, salt and pepper. Add the seared steak and leftover oil.
- Cook on low for 2.5 – 3 hours.
- After the meat is cooked, add oil and a tsp. each of salt and pepper to a skillet and cook down onions and bell peppers on medium-high.
- Toss in meat with 3 tbsp. seasoned liquid from the crockpot and cook the mixture for another 2-3 minutes or until the majority of the liquid has cooked off.
- Serve with warmed soft tortillas and other toppings! Enjoy!
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Categories : chicken, skinny, slow cooker
Last weekend, I was off and I wanted to blow Joey’s socks off with some killer food. We had chicken breasts in the freezer and a slow cooker for me to use while I was running errands…I found this recipe on All Recipes and was NOT disappointed…this chicken literally fell apart and shred beautifully into some TASTY bbq chicken sandwiches…mmm…
Not at all attractive looking…kinda looks like dog food actually but I promise it’s good!!
Check out how well it shreds…we used a fork with little effort!! mmmm…
Zesty Slow Cooker Chicken BBQ
4 frozen skinless, boneless chicken breast halves
2/3 (12 ounce) bottle barbeque sauce (We used Jack Daniels original sauce)
1/3 cup Italian salad dressing (I used Fat Free Dressing to lighten it up a bit)
2 tablespoons and 2 teaspoons brown sugar
1 tablespoon and 1 teaspoon Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.
Serves 8…these breasts can easily split into two servings!!
**add standard whole wheat hamburger bun for 2-3 points and easily have an entree for 6-7 points**
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Categories : beef, skinny, slow cooker
This is a recipe I found off Cooking Light. It was our first experience with a slow cooker, and I learned the lesson of never, ever open the cover of the slow cooker…after 8 hours, we seared the brisket in the Le Creuset and put it in the oven at 350 for 1 additional hour. The meat was still super tender (the meat literally fell apart) and was delicious!
2 cups water
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 cup Guinness stout
2/3 cup packed brown sugar
1/4 cup tomato paste
1/4 cup chopped fresh or 1 tablespoon dried dill
1 (14 1/2-ounce) can low-salt beef broth
6 black peppercorns
2 whole cloves
1 (3-pound) cured corned beef brisket, trimmed
Combine first 11 ingredients in a large electric slow cooker, stirring until well blended; top with beef. Cover and cook on HIGH 8 hours or until beef is tender. Remove beef; cut diagonally across grain into 1/4-inch slices. Discard broth mixture.
6 servings (serving size: 3 ounces)
CALORIES 226(39% from fat); FAT 9.7g (sat 3.2g,mono 4.7g,poly 0.4g); PROTEIN 17.9g; CHOLESTEROL 87mg; CALCIUM 28mg; SODIUM 1105mg; FIBER 0.9g; IRON 2.2mg; CARBOHYDRATE 15.2g