Wednesday, August 27, 2014

Crockpot Steak Fajitas

With all our basement work, and the heat of summer, our crockpots have been getting a workout. 

These fajitas are super easy to make and filling for your tummy.

There is also something amazing about walking in the door at night after work and having dinner ready for you to eat.  Love that. 

Crockpot Steak Fajitas


  • Fajita seasoning
  • 1 lb. steak
  • 6 medium bell peppers (colored and green)
  • 1/4 C beef broth


Slice steak into smaller pieces and place in the bottom of a large crockpot.  Season with fajita seasoning and then add in 1/4 C beef broth. 

Slice up the bell peppers into thin strips and layer these over the beef. 

Cover and cook on low for 8-10 hours. 

Using two forks, shred the beef.  Place beef, and peppers in the center of a tortilla.  Add cheese, tomatoes, avocado, sour cream, etc., as you desire. 

Roll up and serve warm. 


Sunday, August 24, 2014

Menu Plan–August 24

Summer is drawing to a close, although it sure doesn’t feel like it!  It’s been quite a warm week, with a few bursts of sunshine to help us enjoy the last of summer. 

I started back to work last week, and this week, things really kick in.  So, we’re back to our regular menu plans for this new season.  My husband is thankful – he doesn’t have to scavenge the fridge for breakfast or dinner anymore. 

Leftover Smokehouse Maple Chicken Fajitas
To do: Make baked oatmeal, make muffins, make ice cream

Berry Baked Oatmeal
Zucchini, Tortilla and Ham Bake, Green Beans
To do: Thaw pizza crust, make bread

Leftover Baked Oatmeal
Grilled Pizza
To do: Thaw chicken

Whole Wheat Waffles with Berry Sauce {freezer}
Mozzarella Mushroom Chicken, Brown Rice, Grilled Zucchini
To do: Dice extra mushrooms

Granola and Fresh Blueberries
Mushroom and Kale Stroganoff
To do: Make carrot bread

Whole Wheat Waffles with Berry Sauce {freezer}
Ham and Garden Veggie Shells
To do: Make muffins, thaw meat

Apple Carrot Zucchini Muffins
Carrot Bread Sandwiches or BLTs

School/Work Snack
Blueberry Oat Muffins {new}
Cherry Chocolate Cookies

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Find more great menus at OrgJunkie’s Menu Plan Monday!

Friday, August 22, 2014

Crockpot Beets

Last year, my husband discovered beets. 

This year, we planted some in our garden. 

I grew up eating beets, but we always either boiled them or cooked them in the oven.  But, this time, I tried them in the crockpot and they were outstanding.

Crockpot Beets


  • 4-5 medium beets
  • 1/4 C water


Begin by scrubbing the beets (but leave the skin on).  Place the beets into a small crockpot and pour in 1/4 C water. 

Cover, and cook on low for 8-10 hours, or on high for 4 hours. 

Carefully remove from the crockpot and peel (use caution because they will be really hot!).  We found it easiest to peel the better on a plate with a knife and fork. 

Slice and serve warm. 


Tuesday, August 19, 2014

Slab Cherry Pie

It’s no secret that we love cherries around here.  So, before summer ends, we whipped up a cherry pie! 

Rather than make it in a pie plate, I decided to make one as a “slab”, in a 9x13 baking dish. 

It worked out great and it was sure delicious. 

Slab Cherry Pie 

Crust Ingredients

  • 3 C flour {we used Eagle Mills Flour with UltraGrain}
  • 1 tsp. salt
  • 1 1/4 C butter
  • 1 egg
  • 1 tsp. vinegar
  • 5 T cold water

Cherry Filling Ingredients


In a large bowl, combine the 3 C flour, 1 tsp. salt {omit if using salted butter}, and 1 1/4 C butter.  Use a fork and mix until crumbly. 

In another bowl or measuring cup, lightly beat an egg and add the 1 tsp. vinegar. 

Add the egg mixture to the butter/flour and then add in the 5 T cold water.  At this point, the dough will begin to clump together.  Use your hands to form a dough.

Chill the crust for 15-30 minutes. 

Meanwhile, prepare the cherry pie filling according to directions.  Set aside to cool. 

When the pie crust is ready, divide the dough into two portions and roll each portion into a thin layer (roughly the size of a 9x13 rectangle) using a well-floured surface.

Place one pie crust into the 9x13 baking dish.  

If the dough does not come up the sides very high, you have two choices: take some pie crust dough from the other rectangle and piece it in along the sides, or just leave it as is (that’s what I did). 

Taking the other piece of crust dough, cut lattice strips, about 1/4-1/2 inch in width, from the full piece. 

Then, pour the cooled cherry pie filling into the crust. 

Arrange the lattice strips across the top as you please. 

If your crust comes up over the top of the filling, fold that edge over to create a lattice around the sides.  If it does not, you might consider creating a seal around the edges by pinching a lattice strip along each side.  That is what I ended up doing. 

Place the pie into the oven and bake at 375 for 45-50 minutes until the filling is bubbly and the crust is slightly browned. 

Cool completely before serving and then top with a scoop of vanilla ice cream. 


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