Steak Fajitas

2 lbs thin steak {i used a lean petite sirloin}

1/4 cup olive oil

1/4 cup fresh lime juice

2 cloves garlic, minced

1/4 tsp onion powder

1 tsp cumin

1 tsp oregano 

1/2 tsp crushed red pepper, optional

1 tsp salt

1/8 tsp pepper

2 tbsp butter or olive oil

1 red pepper, de-seeded and sliced

1 green pepper, de-seeded and sliced

1 large onion, peeled and sliced into long strings

1 lb mushrooms, washed {optional}

3 VERY ripe avocados

Fresh pico {recipe here: http://thehungrymama.blogspot.com/2010/02/salsa-fresca.html }

Non fat plain Greek yogurt {or low fat sour cream}

Tortillas {I use whole wheat}

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Put steak in a gallon sized ziploc bag.

In a small bowl, mix together oil, lime juice, and all spices.

Pour over meat, zip bag closed

Massage spice mixture into meat and place in fridge overnight or at least 2 hours.

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Grill meat to personal preference. 

While meat is grilling, saute peppers, onion, and mushrooms in butter, making sure they are still a little crisp.

Set aside.

Mash avocados and season with a little salt, pepper, garlic salt and lime juice. {or add a little pico to it!}

When steak is done, slice, as thin as you can, into 2 inch strips. 

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To make fajita's, spread a small amount of plain greek yogurt onto a tortilla, layer with meat, veggies, guacamole and fresh pico!

Easy Beef & Veggie Skillet

2 tbsp olive oil {or any oil you like}

1 large onion, peeled and diced small

1 lb ground beef {or ground turkey!}

Salt and pepper to taste

2 cloves of garlic, peeled and minced

1/4 tsp basil. {if using fresh, 2-3 leaves.}

3 carrots, peeled and sliced

3 red potatoes, washed and sliced {could use sweet potato}

1/2 cup water

1 zucchini, washed and sliced

1 yellow squash, washed and sliced

1 handful spinach, de-stemmed and diced

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In a large skillet, sauté onions in olive oil. Add hamburger and brown about 4 minutes. 

Add garlic, spices, carrots, potatoes and water. 

Cover and cook about 7 mins, then add other veggies and recover. 

Cook till carrots are tender. 

Shish-Kabobs

Chicken, pork and/or steak, cut into 1 inch chunks
1 LRG onion, cut into large chunks

1 LRG yellow bell pepper, cut into large chunks

1 LRG red bell pepper, cut into large chunks
1 LRG zucchini, sliced to 1/2 inch thickness
1 LRG yellow squash, sliced to 1/2 inch thickness

1- 8 oz can tomato sauce

1- 4 oz can diced green chilies

2 tbsp Olive oil

2 tsp chili powder 

2 tsp cumin

1/2 tsp dried oregano

1/2 tsp salt 

1/2 tsp mrs dash Fiesta Lime seasoning

Juice of 1 lime

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Put meat, peppers, squash and onions in a large bowl.
Mix all other ingredients and pour over meat mix.
Stack and skewers and grill till chicken is no longer pink. 

Steak Marinade

3/4 c. canola oil

1/2 c. soy sauce

2 T. Worcestershire sauce

1/2 t. salt

1 t. pepper

1/4 c. red wine vinegar {apple cider vinegar works too}

1 t. parsley flakes

2 cloves garlic, mashed

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Mix all ingredients together.

Marinade steak overnight in on gallon Ziploc bag.

{Or marinade for at least one hour prier to grilling.}

Shredded Beef Tacos

2.5 lbs. Beef Roast
1-14.5 oz. can tomatoes
1 cup beef broth
2 clove garlic, minced
1 Sm. onion, diced
1 Sm. can diced green chilies
1/2 bunch cilantro
1-14.5 oz. can green enchilada sauce
1/2 tsp.salt
1/4 tsp pepper {more salt and pepper to taste if needed}
1 can pinto beans drained
1 can corn drained

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Put all ingredients in crock pot.

Let simmer all day.

When complete remove beef and shred.

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Serve on tortillas with salsa, sour cream, lettuce, cheese, and avocados.

Old Fashioned Beef Stew

2 lbs cube steak
4 potatoes, peeled and chopped into 1-inch cubes
1 (10 ounce) can stewed tomatoes
1 medium chopped onions
2 cloves minced garlic
1 cups peeled, chopped carrots
1 cup whole kernel corn
1 cup peas
3 quarts water
3 teaspoons salt
2 teaspoons black pepper
3 whole bay leaves
4 teaspoons chopped parsley
1/4 teaspoon basil
1/4 teaspoon oregano
1 tablespoon cornstarch
cooking oil (as needed)
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Heat oil on a large skillet.
Add garlic and chopped beef and on all sides.
Add 3 quarts of water.
Add seasoning, potatoes, tomatoes and onion
Simmer for 2 hours, watching carefully to be sure the food doesn't dry out.
Add all other vegetables and simmer 1 more hour.

Add water as needed.
Add cornstarch, a little at a time, until stew is as thick as you want it to be.

**This can also be done in the crock pot.

Brown beef and garlic.

Add to crock pot.

Add all ingredients except the peas and corn.

Cook on high for 4 hours.

Add peas and corn and cook an additional hour.

Add cornstarch at the end, a little at a time, for desired thickness**

Beef Stew

2 pounds Beef, cubed

3 tablespoons Oil

1 cup Mushrooms, sliced

1 Small onion, chopped

2-3 med. potatoes

1 1/2 cups carrots

1 can Tomato soup + 1 1/2 can Water

2 Bay leaf

1/2 teaspoon Salt

1/4 teaspoon Pepper

onion salt to taste

Heat oil in skillet and brown meat on all sides.

Place meat in crock pot and saute mushrooms and onion a few minutes in a skillet, then place over meat in crock pot.

Add cut up potatoes and carrots.

In small bowl, mix up remaining ingredients.

Pour mixture over meat and veggetables and stir together.

Cook for 7-9 hours.