re: Recipes post some :)

Ok I have a question about fajitas. Everytime I got to my local mexican restauraunt, I get something called fajitax texanas. Its basically shrimp, steak, chicken, and then the veggies. I have a couple questions about that. Does anyone know what kind of steak they use? Also, where do they get shrimp from that are that thick? And what spices do they use to get that flavor? Everything is so freakin juicy and delicious! If anyone knew what they used or even a similar recipe would be awesome!

Bad ass crock pot chilrecipe, that s even better the next day


1 lb of ground beef
1 can of tomato sauce
1 small can of tomato paste
1/2 can of sweet corn - drained
1 lg can of kidney beans - drained
2 cans of pinto beans (I buy the ones that say chili beans) - 1 drained,1 not
2 cans or rotel (I use 1 hot, 1 regular, this is where you adjust your level of heat) both drained

1 tbs chili powder
1 tsp of onion salt/ powder
1 tsp of garlic salt/ powder
1 tsp of paprika

Combine all ingredients in a crock pit and set on low for 8 hours, or high for 4 hours.

All ingredients can be adjusted, this is just how I prefer mine. Every now and then I will add an extra 1/2 lb of meat, or not use the corn, or use 2 hot cans of rotel (if DH isn't eating it). When it is just hubby and I we will eat on this for 3 days, good for our busy weeks. The whole thing takes 10 minutes, defrosting and cooking the ground beef takes the longest.......

Hope you ladies enjoy!
Let me know what you think.........

Quoting *Tweet*:“ Ok I have a question about fajitas. Everytime I got to my local mexican restauraunt, I get something ... [snip!] ... flavor? Everything is so freakin juicy and delicious! If anyone knew what they used or even a similar recipe would be awesome!”

Usually when i make them (like the rest. does) i use any thick steak cut into stips of course. and then i put it in the skillet with some oil just a lil and salt pepper and some garlic salt and onion pouder...just enough to taste. and cook it to your preferance with some onions and peppers...thats how they are usually made around NM

Quoting *Tweet*:“ Ok I have a question about fajitas. Everytime I got to my local mexican restauraunt, I get something ... [snip!] ... flavor? Everything is so freakin juicy and delicious! If anyone knew what they used or even a similar recipe would be awesome!”

A woman after my own heart.   (I eat mexican about 3 x's a week)
Flank steak:


I'm not sure what kind of "thick" shrimp you are talking about. Could be because I live on the coast. I am used to big, fresh shrimp. Mexican restaurants around here tend to use cheaper frozen farm-raised shrimp (not de-veined) instead of the fresh local stuff.

As for the seasoning- I use McCormick at home. Tastes almost the same as the restaurant to me. Although I do add a couple things- cumin, coriander, and a little chili powder for kick.  

Just keep playing with it til you get it right. And whatever you do, DO NOT OVERCOOK YOUR SHRIMP. In a high-heat setting, shrimp take no more than 3 minutes to cook. Add them last to the pan and remove fairly quickly. They will continue to cook with residual heat. Overdone shrimp are so dry and gross.

Quoting Talia, COTA/L:“ Bad ass crock pot chilrecipe, that s even better the next day 1 lb of ground beef 1 can of tomato sauce ... [snip!] ... defrosting and cooking the ground beef takes the longest....... Hope you ladies enjoy! Let me know what you think.........”

I will be making this tomorrow! Thank you for the recipe, it sounds so good.

Now that I am 35 weeks pregnant, cooking has become an almost impossible task. So if any of you ladies have some good crock pot recipes I would REALLY appreciate them!! Thank you  

Quoting Kristin SP [Team Blue]:“ Now that I am 35 weeks pregnant, cooking has become an almost impossible task. So if any of you ladies have some good crock pot recipes I would REALLY appreciate them!! Thank you  ”

Some one on here gave me this a long time ago!

4 chicken breasts, thawed(or thighs, or mixed, whatever)
1 bottle italian dressing
1 8oz package cream cheese, room temp
Put all ingredients in crock pot, low hours.
Serve or pasta or rice.

I like to top that with peas and parmesean, so good!

If you like roasts:
1 chuck roast (you can use whatever, my
husband just gets this kind)
1 can cream of mushroom soup roasted garlic
1 packet onion soup mix

Combine soup mix and mushroom soup. Pour over roast in crock pot, low 6-8 hrs.
I usually cut up 2-3 potatoes ( 1 in cubes) and carrots and put them on the bottom, then the roast and soups. Its yummy!

On the first one I meant low 6 hours! sorry!

Quoting bonniehusted:“ Some one on here gave me this a long time ago! 4 chicken breasts, thawed(or thighs, or mixed, whatever) ... [snip!] ... hrs. I usually cut up 2-3 potatoes ( 1 in cubes) and carrots and put them on the bottom, then the roast and soups. Its yummy!”

Both of those sound great! Thank you so much!!

http://weight-watchers-points-recipes.blogspot.com/



Also, check out the site I posted above, it is a weight watchers recipe site but they are absolutely delicious healthy recipes. I have made the chicken taco crock pot chili and served it over rice, it was amazing, and the cheese and broccoli stuffed chicken, super easy and delicious.

Quoting Talia, COTA/L:“ Bad ass crock pot chilrecipe, that s even better the next day 1 lb of ground beef 1 can of tomato sauce ... [snip!] ... defrosting and cooking the ground beef takes the longest....... Hope you ladies enjoy! Let me know what you think.........”

So I made this today...Used the exact recipe and cooked it on high for 4 hours. Husband says it was "better than his mother's" which is SO rare to hear! This chilli was sooo good and super easy. We have plenty of leftovers too which is great. I'm sure it will be even better when we eat it later/tomorrow! Thank you very much for posting this recipe. If anyone is looking for something easy and cheap (all the ingredients minus the ground beef was only around 10 bucks!) MAKE THIS CHILLI!
BTW, we both love corn..so I think next time I will use the whole can instead of half..YUM!!  

Quoting Talia, COTA/L:“ Bad ass crock pot chilrecipe, that s even better the next day 1 lb of ground beef 1 can of tomato sauce ... [snip!] ... defrosting and cooking the ground beef takes the longest....... Hope you ladies enjoy! Let me know what you think.........”

Would this work with frozen corn instead of canned?

Quoting Kristin SP [Team Blue]:“ So I made this today...Used the exact recipe and cooked it on high for 4 hours. Husband says it was "better ... [snip!] ... 10 bucks!) MAKE THIS CHILLI! BTW, we both love corn..so I think next time I will use the whole can instead of half..YUM!!  ”

MMMM I bet if you switch it up a bit tomoorow and put it over pasta it would taste really good!

Quoting *Andi*:“ MMMM I bet if you switch it up a bit tomoorow and put it over pasta it would taste really good!”

omg that's genious.
lol, i'm totally doing that!!!

Quoting KSmith:“ A woman after my own heart.   (I eat mexican about 3 x's a week) Flank steak: I'm not sure what kind ... [snip!] ... last to the pan and remove fairly quickly. They will continue to cook with residual heat. Overdone shrimp are so dry and gross.”

Thanks for the info! I loooooove mexican so much. Especially fajitas. I cant wait to go grocery shopping. I wish I knew how to describe the shrimp. But compared to anything you get in the frozen section, they are like on steroids. Yummmm I am drooling thinking about it