Easy Fajita Recipe to Effortlessly Celebrate Cinco De Mayo! – – canola oil, lime juice, garlic (crushed), fajita
| Prep Time | 15 minutes |
| Cook Time | 20-30 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1/3 cup canola oil
- 1/3 cup lime juice
- 2 cloves garlic crushed
- 3 tsp fajita seasoning
- 1/2 tsp kosher salt
- 1 red pepper sliced
- 1 onion sliced
- 1 pound boneless chicken breasts sliced in 1/2 horizontally
- 5 sirloin steak tip strips
- 8 flour tortillas
- 1/2 head iceberg lettuce shredded
- 1 cup mexican mixed cheese pre-shredded
Ingredients
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Instructions
- In a small bowl, combine marinade. Whisk together oil, lime, garlic, fajita seasoning, and salt. Set aside.
- In a gallon-sized ziptop bag, add chicken, beef, vegetables and 1/3 cup of marinade.
- Place the bag in the fridge for 30 minutes-2 hours.
- Grill your ingredients on an outdoor or indoor grill. Baste with remaining marinade while grilling.
- Serve with warm tortillas, lettuce, cheese, and whatever else fixings you like.
- Enjoy!
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Mouthwatering Slow Cooker Pot Roast! – – chuck roast, olive oil (plus extra to drizzle on roast), carrots
| Prep Time | 20 minutes |
| Cook Time | 9 1/2 hours |
| Servings |
servings
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Ingredients
- 3-4 pound chuck roast
- 2 tbsp olive oil plus extra to drizzle on roast
- 1 pound carrots peeled and cut into large chunks
- 2 pounds potatoes peeled and cut into large chunks
- 1 onion cut into 4 large chunks
- 1 1/2 cups beef broth
- 1 tbsp flour
- 1 tbsp kosher salt
- 2 tbsp steak seasoning
Ingredients
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Instructions
- In a small bowl, combine salt and steak seasoning.
- Drizzle each side of beef with olive oil and 1 tbsp. of seasoning mixture.
- Sear beef in a large pan over medium-high heat until brown. Flip beef over and repeat on other side.
- Place the beef in the slow cooker.
- In a large bowl, mix vegetables with 2 tbsp. of olive oil and the remaining 1 tbsp. of seasoning mix.
- Saute the vegetables in the same pan as the beef. Cook until browned, about 5 minutes, stirring occasionally.
- Pour the veggies into the slow cooker. Add 1 cup beef broth, cover and cook 9 hours on low or 6 hours on high.
- Once everything is cooked, use a turkey baster to remove the juices from the slow cooker and put in a small saucepan. Heat pan over medium heat until boiling.
- In a small bowl, whisk together flour and remaining 1/2 cup beef broth. Add this to the boiling juices.
- Whisk continuously for 2 minutes until thickened. Season with salt and pepper.
- Plate the beef and vegetables and pour over the sauce.
- Serve and enjoy!
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Hearty Chicken Soup with Time-Saving Shortcuts! – – olive oil, onion (diced), carrots (diced), celery (diced), chicken stock,
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 4 carrots diced
- 2 stocks celery diced
- 32 ounces chicken stock
- 2 chicken bouillon cubes
- 2 cups rotisserie chicken chopped into bite-sized pieces
- 6 cups water
- 9 ounces tortellini or any pasta of your choice
- salt and pepper
Ingredients
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Instructions
- Add olive oil, onion, carrots, and celery in a pot.
- Cook over medium-high heat for 15 minutes until vegetables are tender and have a little color.
- Add chicken stock. Cover and bring to a boil.
- Add bouillon cubes and stir for 1 minute.
- Add chicken and water. Bring to a boil. Turn down to simmer and cook for 15 minutes, partially covered.
- While soup is cooking, prepare tortellini according to package directions.
- Add tortellini to heated soup.
- Serve and enjoy!!
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Irresistible Baked Mac and Cheese! – – salted butter (plus more for the baking dish), casserole elbows, broccoli
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 4 tbsp salted butter plus more for the baking dish
- 1 pound casserole elbows
- 1 head broccoli broken into small florets
- 1/2 medium onion finely choped
- 2 tbsp all-purpose flour
- 1 tsp dry mustard
- 2 cups whole milk
- 1 cup chicken stock
- 1/4 cup light cream
- 2 1/2 cups grated sharp cheddar
- 1 cup Velvetta cheese cubed
- 1 cup Parmesan cheese
- 1/2 cup panko breadcrumbs
- salt and pepper
Ingredients
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Instructions
- Preheat oven to 350 degrees. Butter baking dish.
- Steam broccoli until soft and mash with a wooden spoon in to smaller pieces. Set aside.
- Melt butter and onions in a pot over medium heat. Stir and cook until soft, about 5 minutes.
- Sprinkle in flour and dry mustard and stir to coat onions. Pour in milk, chicken stock, and light cream. Stir and heat until just starting to bubble.
- Add 1/2 cup parmesan, cheddar, and Velveeta cheeses. Stir until cheese melts.
- Add the macaroni and stir.
- Add broccoli to baking dish. Add the macaroni mixture to baking dish and stir.
- In a small bowl, mix together 1/2 cup parmesan cheese and the breadcrumbs. Sprinkle over mac and cheese dish.
- Bake 25 minutes until hot and bubbly.
- Enjoy!
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