The Egg and I: Fuss-Free Fajitas

Mmm...chicken_fajitas_(4653788569)

Image Credit:  wikimedia.com

Dear Readers,

“The Egg and I” is a series of blog entries, where I share easy, no-fuss ideas for food.  I can always find a way to make a recipe more simple:  Here, I do not use a grill or a skillet.  

You can learn more here:  Fajitas.

You will need the following items:

  • Crock Pock or Slow Cooker
  • Stove-top sauce pan
  • Glass measuring cup for liquids
  • Several small bowls OR a tray or dish with divided compartments.
 

This recipe serves 8:

In a Crock Pot or Slow Cooker, cook on High for one hour [or until they look “sautéed” but do not over-cook!]

1 large or 2 medium sweet onions, thinly sliced

2 large or 4 medium bell peppers, thinly sliced

1 [8 ounce] pouch Frontera Classic Fajita Skillet Sauce  [www.fronterafiesta.com]  [free of gluten and preservatives] OR

1 [1.25 ounce] package of Wick Fowler’s All-Natural Taco Seasoning Mix and 3/4 cup water  [1.25 ounce] [www.wickfowler]

Add one of the following to the Crock Pot or Slow Cooker and cook on Low for one hour [or until meat is done but do not over-cook!]

1 pound fowl, beef, or pork, sliced into 1/4 inch strips:  boneless, skin-less  chicken or trimmed skirt steak or flank or round steak or pork tenderloin

[Note: I used Orchard Pond Organics Certified Natural Angus Beef for Fajitas [free of antibiotics and added hormones; all vegetarian feed; humanely raised, on an environmental and sustainable farm:  www.orchardpondorganics.com.]  This is from a local Tallahassee farm!

Prepare the rice on the stove-top:

Tex-Mex or Spanish Rice:  I used Seeds of Change Certified Organic Cuban Style Rice with Brown Rice and Black Beans [5.6 ounces] [www.seedsofchangefoods.com]:  Follow directions on box.

After rice is cooked, add one can of black beans, including the liquid:

I used Certified Organic Westbrae Natural Vegetarian Organic Black Beans [15 ounce] [www.westbrae.com]

Assemble these toppings and spoon them into small serving bowls [with matching lids] OR into a divided container or tray:

Shredded cheese:  I used Certified Organic Valley Fancy Shredded Mexican Blend Cheese [6 ounces] [no antibiotics, synthetic hormones, or pesticides; no animal rennet.]

Sliced black olives:  I used Field Day Natural California Ripe Medium Pitted Olives [6 ounces] [www.fielddayproducts.com]

Plain “full-fat” organic Greek yogurt:  I used FAGE Total All Natural Greek Strained Yogurt, plain.  [If you use “full-fat” Greek yogurt, you will never miss the sour cream.]

Guacamole:  I used Yucatan Organic Guacamole [gluten-free]

Salsa:  I used Garden Fresh Gourmet’s Jacks’ Cantina Style All Natural Salsa

Optional:  corn, diced tomatoes, sliced and seeded jalapeno peppers, pico de gallo, shredded lettuce, diced onions.

Garnish:  fresh, sliced limes and fresh cilantro sprigs

Set out:

Warm, soft flour tortillas, large [or soft non-gluten tortillas, large]:  I used Maria & Ricardo’s Tortilla Factory White Flour Tortillas for Soft Tacos [www.Habar.com]

Each family member or each guest makes his/her own fajita!

 

Enjoy for your family, for company, or pack it up and take to a family in need:  See http://www.takethemameal.com.

Simply yours,

Margot

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1 Comment

Filed under Recipes

One response to “The Egg and I: Fuss-Free Fajitas

  1. Margie Gibbons

    You are amazing and we hold you dear to our hearts as you help bring out the BEST in others–thanks for helping us eat better–love and hugs, the Gibbons

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