I have to admit I am very proud of how this book has turned out. When I did my first cook book I seriously had no idea what so ever how to make one. But instead of feeling paralyzed about how to begin I just jumped in and did it. That cook book, although very sloppy, turned out to be a rather great success in the terms of sales. And even more then that though, it taught me to not allow my own fear to stop me. If it had failed, at least sales wise, it still would have been successful because I DID IT!
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1 1/2 lbs boneless sirloin, cut into thin strips
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 -2 garlic clove, minced
1 1/2 teaspoons ground cumin
1 teaspoon seasoning salt
1/2 teaspoon chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6 -8 flour tortillas
shredded cheddar cheese (optional)
sour cream (optional)
shredded lettuce (optional)
chopped tomato (optional)
chopped onion (optional)
Brown the steak in oil.
Place the steak and drippings into the crock pot.
Add lemon juice, garlic, cumin, salt, and chili powder.
Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.
Add green pepper and onion; cover and cook for 1 hour more.
Warm the tortillas.
Spoon beef and veggies down the center of the tortillas.
Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.
Fold in the sides of the tortillas and serve immediately.
I do not know about you but I LOVE Slow Cooker recipes! Heck if it was not for slow cookers I doubt my kids would have had a decent meal when they were little!!! ENJOY
Chicken Philly Cheese Steak
(Slow Cooker Recipe)
2 lbs. boneless skinless chicken breasts
1 cup chicken broth (I used a bouillon cube and a cup of water)
¼ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
1 large bell peppers, sliced
1 medium onion, sliced
2 cups sliced mushrooms
salt and pepper to season the bell peppers, onions, and mushrooms
Place the chicken breasts in the slow cooker, add 1 cup of broth and seasonings. Save the vegetables to add later. Cover then cook on low for 6 hours or until the chicken pulls apart easily. After the chicken has cooked, layer the veggies on top of the cooked chicken. Cover and cook for another hour. Shred the chicken using 2 forks. Drain as much liquid from the chicken and veggies as possible before placing on the roll. Top with cheese, place open faced under the broiler to toast. Enjoy!!
Low Carb Options – use low carb roll or flat bread. Also tastes wonderful served on a plate with no bread.
I love Getting Feed back on my recipes, let me know what you think of this one!