Chewin'

the News

October 2005

Slow Poke Fajitas

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Makes:	16	32	48	64	80	96
Ingredients:
Round steak, trimmed and thinly sliced OR Boneless, skinless chicken breast cut into strips	2 lbs.	4 lbs.	6 lbs.	8 lbs.	10 lbs.	12 lbs.
Green pepper, sliced	1	2	3	4	5	6
Onion, sliced	1	2	3	4	5	6
On Hand Ingredients:
Minced garlic	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Chili powder	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Salsa	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Flour tortillas, 6-inch	16	32	48	64	80	96
Tomatoes, diced	2	4	6	8	10	12
Lettuce	1/2 head	1 head	1-1/2 heads	2 heads	2-1/2 heads	3 heads

Assembly Directions:

Line a baking sheet with aluminum foil. Evenly space meat, green pepper and onions on baking sheet in a single layer.

Freezing Directions:

Place the baking sheet in the freezer, uncovered, until the meat is firm. Remove and place in freezer bags. Seal, label, and freeze.

Serving Directions:

Mix garlic, chili powder and salsa in a small saucepot or microwave safe bowl. Cook on medium until warm but not boiling. OR microwave on high for 1 minute. Place the mixture in the slow cooker. Add the frozen meat and vegetable mixture. Cover and cook on low for 6 to 10 hours or until meat in done. Do not remove the lid to stir the mixture.

Serve on flour tortillas with tomatoes and lettuce.

Comments:

We love fajitas and this is a great way to make them if you are in a hurry during the day. The crockpot does all the work for you.

Nutritional Info:  Beef

Per Serving: 456 Calories; 19g Fat (37.0% calories from fat); 29g Protein; 42g Carbohydrate; 4g Dietary Fiber; 67mg Cholesterol; 516mg Sodium. 

Exchanges: 2-1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 2 Fat.

Nutritional Info:  Chicken

Per Serving: 374 Calories; 8g Fat (19.2% calories from fat); 32g Protein; 42g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 520mg Sodium. 

Exchanges: 2-1/2 Grain (Starch); 3-1/2 Lean Meat; 1 Vegetable; 1 Fat.

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