Recipe of the Month – Crock-pot Fajitas
With Dawn Thalheimer
This month’s recipe comes from another time-saving plan – freezer meals. When you get home at the end of a long day it’s hard to make healthy choices for your family. You’re tired, you’re not sure what’s even in the fridge, and you sure don’t look forward to chopping meat and vegetables and assembling them into something tasty and appealing to everyone. My solution: a bunch of ziplock bags and your trusty crockpot! There are literally hundreds of make-ahead recipes online that you can bag and freeze. And if you get together with a friend and a bottle of wine, assembling them all on a Saturday can turn out to be pretty fun as well.
4 chicken breasts
3 peppers (red, orange, green, or yellow)
2 tbsp vinegar
1 tbsp lemon juice
1 tsp salt
½ tsp pepper
½ tsp cayenne powder
½ tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp ground cumin
½ cup water
½ cup salsa
- Label a large ziplock with the recipe name and cooking instructions.
- Slice up chicken breasts and place in the bottom of the bag. (I find it easier to fill the bag if it’s standing in a loaf tin)
- Slice peppers and onions into thin strips and place on top of chicken.
- Combine spices with the water and salsa and pour over the other ingredients.
- Seal up the ziplock removing as much air as possible.
- Freeze for up to 3 months.
- Thaw overnight then cook on low 6-8 hours or high 4-5 hours.
- Serve on whole grain tortillas, rice or a crisp lettuce leaf. Top with some sharp cheese or Greek yogurt instead of sour cream.
Makes 6 servings. Per serving:
Calories: 281, Protein: 49.9, Carbs: 6.9g, Fibre: 2.2g, Sugar: 3.1, Fat 5.8g