March 17th, 2011:

Hey ya’ll! I hope you are having as beautiful day as we are having here in Northeast Tennessee. There is not a cloud in the sky and it is awesome! Sadly we are stuck in doors for a little while why the babies are napping. However, I am very thankful they are napping because they haven’t had an afternoon nap all week. Mommy and Daddy were ready for a break. So, I am now enjoying my afternoon coffee with Lew, good friends (The Weatherfolk) and Glee.

After looking at the date on the steaks I purchased and not wanting to freeze them I cooked the crock pot steak fajitas for lunch today instead of Saturday. I am sure glad I did. They were AWESOME!

First off, last night’s concert went great! We had a pretty good turnout and I think everyone had a great time.

Now, on to today…

We started out with egg, turkey sausage and cheese scramble. Ken and Casey are staying with us so I made a huge batch of breakfast. 5 whole eggs, 5 egg whites, crumbled turkey sausage half topped with mozzarella and half blue cheese. I had mozzarella and it was so good!

Lunch was definitely the star of the day. Even though I am also cooking dinner and taking it to our new small group tonight this is the recipe I am going to share with you today. I wish I had come up with this super simple recipe myself but it came from my awesome slow cooker recipes cook book and I only made one change.

Slow Cooker Fajitas

• 1 beef flank steak (1 lb.) (I used 4 small flat iron steaks they equaled 1 lb.)
• 1 medium onion, cut into strips
• 1/2 cup medium salsa (I used 1 cup)
• 2 tablespoons of chopped fresh cilantro
• 2 tablespoons of fresh lime juice
• 2 cloves garlic, minced
• 1tbs chili powder
• 1tsp ground cumin
• 1/2tsp salt
• 1 small green bell pepper, cut into strips
• 1 small red bell pepper, cut into strips (I used 2 green bell peppers)
• Flour tortillas, warmed

1. Cut flank steak in small strips; place meat in the crock pot. Combine onion, 1/2 cup salsa, cilantro, lime juice, garlic, chili powder, cumin and salt add to crock pot. Cook on low 5 hours.
2. Add bell peppers, cover and cook on low for 1 hour.
3. Serve with flour tortillas and your favorite toppings.
4. I cooked mine for 2 hours on low, added the bell peppers and cooked another 3 hours and it turned out perfectly!

Now I am off to finish Glee and the whip up some baked spaghetti for tonight! I hope you all enjoy your afternoon!