In case you're looking for a high-protein, low-carb kinda meal this weekend...I make fajita meat in the crockpot a lot and it's easy to freeze once you cook it too. This is like a giant Mexican quinoa salad of sorts, but I'd totally put this with tortillas, taco shells or on nachos. The idea for the recipe came from A Year of Slow-Cooking, but I made them into quesadillas a couple of years ago.
This is a recipe post, but I do have other things to say.
Scott asked me if I wanted to go to a Kenny Chesney concert with a bunch of people he works with later this year. Apparently it's a tail-gating extravaganza with tickets ranging from $40-$240.
I tried to be diplomatic with the smiley face. He didn't answer my email, so when we Skyped yesterday, I asked about it. He said, "Yeah, I figured that was a NO."
All I could think of was this gif.
Okay, maybe it was just the one thing that I needed to get out.
1 pound flank steak, thinly sliced
1 packet fajita seasoning mix (or 2 T. of homemade fajita/taco seasoning)
1 onion, thinly sliced
2 bell peppers, thinly sliced
Guacamole/pico de gallo/cilantro
In a 4-quart crockpot, combine all of the ingredients and stir it around. Cook on low for 2-4 hours. It cooks pretty quickly because the meat is already sliced. Serve with quinoa and your favorite toppings for Mexican food.
You can easily double this recipe in a 6-quart crockpot and even freeze portions in Ziploc bags.