Hello all!! :)
Here's another SUPER EASY and inexpensive Crock-Pot recipe to get you ready for the week!
It has a great balance of Micronutrients AND Macronutrients.
Crock-Pot Steak Fajitas!
You can make this recipe even less expensive by substituting chicken or a less expensive steak for the T-Bone. That was my original plan, but then Publix had their T-Bone steaks for $6.99/lb, and since I was under in my grocery budget this week I splurged a little!!
Another way is to use just 2 cups of brown rice instead of doing a cup of quinoa. However if you're looking for more nutrients (like me and most pro soccer players), then stick with the quinoa!
3lbs T-Bone Steak ($20.62 on sale)
1 large red onion ($1.40)
1 large red bell pepper ($1.16)
1 large yellow bell pepper ($1.16)
1 large green bell pepper ($1.16)
2 1.12oz packets fajita seasoning ($3)
3 tbsp avocado oil ($0.35)
1 cup uncooked brown rice ($0.42)
1 cup uncooked quinoa ($2.22)
Total cost: $31.49
Total servings: 6 (even more if you don't need as many calories as me! Lol)
Cost per servings: $5.25
Macros per serving: 783 calories. 64g carbs. 67g protein. 26g fat.
1. Slice the onion and peppers in to medium-sized strips.
2. Put the whole steaks and all of the ingredients (EXCEPT the brown rice and quinoa) in to the Crock-Pot.
3. Add 1/2 cup water to the Crock-Pot.
4. Cook on low for 6-7 hours, or high for 3-4 hours (I recommend low).
5. Cook the brown rice and quinoa separately
a. put both in a pot with 4 cups of water.
b. cook on high until water begins to boil.
c. reduce to a simmer and cook for 20-25 minutes or until water is evaporated.
NOTE: make sure it's a simmer. If it's not then the water will evaporate too fast without
cooking the rice properly!
6. Divide the rice and quinoa in to 200 gram portions.
7. Divide the Fajitas in to 6 (or more) servings.
8. Pour 1 serving of fajitas over 1 serving of rice.