Guacamole Dip

This dip is amazing for chips, veggies, spreads, sandwiches, toppings, and so much more!

Quick and easy makes enough to keep in the fridge for a week worth of yumminess!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 50 TBL (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.
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What you will need:
2 avocados – Skin and seed removed and chopped into small pieces
1/4 Medium Onion – chopped
1/2 – large tomato – chopped
1 – Glove Garlic – chopped
1/2 – Tsp Salt
1/4 – 1/2 tsp pepper
2 – TBL Lime Juice

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How to:
Add avocado, lime juice, and garlic to food processor. Blend until smooth or the consistency you like.
Once consistency you like is reached add remaining ingredients. Blend until well incorporated.

As you go along add more of anything you would like to give it the taste you would like. This is a recipe that you can add to, remove ingredients, or change up any way you would like.

TIP: Guacamole tends to turn brown in fridge after making. Add a piece of plastic wrap over guacamole and seal it by allowing the plastic wrap to touch all of the guacamole not allowing air to reach the guacamole while inside the storage bowl. Then add a lid to the bowl and store in fridge.

Steak Fajita – Crock Pot

Mouth watering goodness! Those are three words that describe this meal perfectly! So good! Quick and Easy!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 782 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
6-8 Eye of Round Steaks – remove fat and cut into stripes
1 Yellow Bell Pepper – deseeded and cut in strips
1 Green Bell Pepper – deseeded and cut in strips
1 Red Bell Pepper – deseeded and cut in strips
1 Medium Onion – slice – cut each slice in half – separate all pieces
1 Clove Garlic – Minced
3 TBL Lemon Juice
2 TBL Oil
2 tsp Seasoned Salt
1 tsp Chili Powder
1 tsp Red Pepper Flakes
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Add oil to skillet, cook steak strips on med-low and brown just outside of steak.
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At same time add lemon, seasoned salt, garlic, chili powder, red pepper flakes to crock pot on low. Stir together to combine well.
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Once steak strips are browned on outside dump steak and pan drippings into crock pot on low. Stir to coat steak with seasonings already in crock pot.
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Let sit in crock pot for 2-4 hours pending how your crock pot cooks. Just before steak is fork tender add red, green, yellow bell peppers and onions strips to crock pot.
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Stir peppers and onions with steak and seasonings. Let cook on high for 1 – 1 1/2 hours or until peppers and onions are tender.

We made guacamole (see recipe in Dips section) to lightly spread on our tortillas!
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Then topped that with a bit of salsa!
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Scoop out your yummy fajita add to tortilla and ENJOY!
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