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I want to share with you a family favorite recipe, but first… a quick family update…

Anybody ready for winter to be over yet? We sure are! All my brothers, my dad and especially my mom, are ready for spring to hurry up and get here! Some of you may know, Gina (aka mom), has been struggling with post-concussion syndrome as a result of our car being rear ended last summer. Let me just tell you, traumatic brain injuries are certainly no joke!

We have sought out a specialist in neurology for treatment, and went to see him in Nevada this past month, with a quick jump over to Southern California to see the coast. The whole family went, as we were all excited for a break from the long, cold winter here in Maryland. But can you believe, it snowed in Southern Nevada, smack dab in the middle of the desert! Oh well, it was still an exciting trip filled with lots of sunshine, blooming plants and palm trees to admire (plus, mom got many needed answers and a detailed roadmap for her recovery too).

So until warmer weather arrives, here is a super easy and healthy crock pot recipe that is sure to spice up your day !

Everybody loves a good crock pot recipe, especially ones that are easy and tasty! So here is our favorite recipe for spicy fajitas, using grass fed beef and pastured chicken!

  • 1 Large onion, coarsely chopped
  • 2 Bell peppers, seeded and sliced
  • 1.5lb B/S Chicken breasts
  • 1.5lb Beef steak (can use any lower grade cut, skirt, flank, cubes even chuck works fine)
  • 2 Tablespoons coconut or brown sugar
  • 2 Teaspoons salt
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 Tablespoon paprika
  • 1 Teaspoon each garlic and onion powder
  • 1/4 Teaspoon Cayenne
  • 1/3 cup Olive Oil
  • 1/3 cup water
  • Optional: tortillas, cheese and salsa or taco sauce (for topping)
  1. OK, start by adding your meats to the bottom of the crockpot
If you were a meat lover, this might be all you need for dinner…

2. Next, dice up those onions and peppers, they go in the pot next.

3. Add the spices, olive oil and water on top of the whole shabang.

Thank goodness for Mexican spices

4. And…cook! Low is always great in the crock pot, the meat will just fall apart when cooked for a long time. We are also HUGE fans of that insta-pot, if using, cook on high pressure for 1 hour.

5. Once its all done cooking, simply use 2 forks to shred the meat up, and then you are done! A delicious dinner made supper easy. Serve on your favorite tortilla, with cheese and taco sauce or salsa! Yield: 6-8 servings.