Sunday, January 11, 2015

Pork Fajitas

I purchased THIS book at a book sale.  I have not been impressed by the ability to freeze the recipes but this recipe is simple enough to make anytime and enjoyable.  I have modified it to make it more useful for my family (i.e. in the crockpot). 

2 lb pork tenderloin
1/2 c. cider vinegar
1/4 brown sugar
1 t. salt
1 t. garlic, minced
1/2 t. paprika
1/2 t. crushed red pepper

Place the pork tenderloin in the crock pot and sprinkle spices over top.   Place on low for 8 to 10 hrs.

red bell pepper, strips
green bell pepper, strips
onion, sliced
fajita seasoning
Toppings: shredded Cheddar cheese, avocado, sour cream salsa

Saute peppers and onions with fajita seasoning and oil.

Shred pork in the crockpot.

Heat tortillas.

Serve pork, pepper and onions in tortillas with toppings.

Freezer Meal Chickpea Stew

THIS meal caught my eye on a Buzzfeed listicle.  We made it for a freezer meal get-together and it was a winner.  Everyone loved it.

1 yellow onion, diced
1 T. oil
3 cloves garlic, minced
1/2 t. cinnamon, turmeric, cumin, coriander, ground cloves
salt, to taste
1 t. ginger
1 red chili
15 oz diced tomatoes
15 oz chickpeas, drained and rinsed
1 large sweet potato, peeled and 1in. chunks
15 oz light coconut milk

Jasmine rice, to serve with

In skillet, heat oil and onion for 3-4 minutes.
Add garlic, chili, ginger and spices.  Heat.
Add all other ingredients. Simmer for 30 to 50 minutes.  (Taste after 20 minutes to see if you want more spices added.  Maybe even some cayenne pepper.)

Let cool. Package in gallon freezer bags.
We also packaged a cup of Jasmine rice in a small ziplock bag to freeze along side the dish so everything would be together when this meal was needed.

To reheat, thaw in fridge overnight and warm on stove.  Serve over cooked rice with a  parsley garnish, if on hand.