Let's face it: We live in a culture of "I'm too busy". Too busy to cook, to clean, to exercise, to have fun. I'm just going to tackle the "too busy to cook" part today by sharing a CrockPot recipe that I have fallen in love with. It tastes amazing and only took me 10 MINUTES TO PREPARE!!! This is altered from Good Housekeeping. Here's what you need:
1 onion, sliced.
3 peppers (the choice of color is yours), sliced
1/2 cup picked jalapeños (or more or less depending on your taste)
1 bay leaf
2 tsp ground cumin
1 tsp dried oregano
Salt
2 lbs flank steak (grass fed if you can find it; otherwise make sure it's as lean as possible)
1 14-oz can whole tomatoes, roughly cut up
Load up and mix the onion, peppers, jalapeños, jalapeño, bay leaf, spices and salt. Then, add the beef. Finally, add the tomatoes on top. Cover and cook on low for 9 hours. When it's done, take the beef out to shred with forks. Get rid of the bay leaf. Skim off any excess fat from the pepper mix. And then... EAT! Serves 4-6. Serve with sautéed spinach and a black beans (if they're your thing).
1 onion, sliced.
3 peppers (the choice of color is yours), sliced
1/2 cup picked jalapeños (or more or less depending on your taste)
1 bay leaf
2 tsp ground cumin
1 tsp dried oregano
Salt
2 lbs flank steak (grass fed if you can find it; otherwise make sure it's as lean as possible)
1 14-oz can whole tomatoes, roughly cut up
Load up and mix the onion, peppers, jalapeños, jalapeño, bay leaf, spices and salt. Then, add the beef. Finally, add the tomatoes on top. Cover and cook on low for 9 hours. When it's done, take the beef out to shred with forks. Get rid of the bay leaf. Skim off any excess fat from the pepper mix. And then... EAT! Serves 4-6. Serve with sautéed spinach and a black beans (if they're your thing).
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