FREEZER MEAL – Crockpot Beef Fajitas
2 lb boneless beef chuck roast, fat trimmed
2 red bell peppers, sliced
1 small yellow onion, peeled & sliced
2 cloves of garlic, minced
1 T honey
1 T apple cider vinegar
1 T chili powder
2 t cumin
1 t paprika
1/4 t crushed red pepper flakes
1 gallon-sized plastic freezer bag
Label your freezer bag. Add all ingredients to freezer bag. Remove as much air as possible from the freezer bag and lay flat in your freezer. The night before cooking, move frozen bag to the refrigerator to thaw. The morning of cooking, pour contents of the freezer bag into your crockpot and cook for 8 hours on low. Shred beef and serve with raw peppers and onions on tortillas or on rice. Could also use lettuce, tomatoes, shredded cheese or guacamole as toppings.
SPAGHETTI SALAD
1 lb. spaghetti, cooked and drained
1 1/2 c. cherry tomatoes, halved
1 cucumber, diced
2 zucchini, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1 can sliced black olives, drained
Dressing:
1 bottle Italian dressing
1/2 c. parmesan cheese, grated
1 Tbsp. sesame seeds
1 tsp. paprika
1/2 tsp. celery seeds
1/4 tsp. garlic powder
Cook spaghetti according to directions on package, and drain and rinse in cold water. In a large bowl, combine zucchini, tomatoes, cucumber, bell peppers, onion and black olives. In a small bowl, whisk together Italian dressing, sesame seeds, parmesan cheese, paprika, celery seeds and garlic powder. Add cooked spaghetti to vegetables and olives, then add dressing and toss together thoroughly. Cover and refrigerate to chill for at least 3 hours.
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