Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

Linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tatertots & Jello

I don’t know about you, but I love using my Crockpot.  There’s something so nice about preparing dinner first thing in the morning, forgetting about it, then getting to enjoy it later without a lot of last-minute prep!  This is a great recipe for helping venison be more tender and taste more like beef.  We loved how it turned out!  Oh, and the leftovers reheat great the next day!

Venison (or Beef) Fajitas in the Slow Cooker

1 1/2 pounds of venison (it doesn’t have to be a great cut, since you’ll be cooking it all day) or beef
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt (I may use 1/4 tsp. next time, since I thought it was a little salty)
1/4 tsp. black pepper
2 Tbsp. low-sodium soy sauce
1 jalepeno pepper, seeded and chopped
3 cloves garlic, minced
2-3 bell peppers, any color, sliced
1 onion, sliced
for serving: whole wheat tortillas, torn spinach leaves, cilantro, sour cream, grated cheese, tomatoes, etc.

In a small bowl, combine spices.  Rub over all sides of meat.  Place meat in slow cooker. On top of meat, add soy sauce, jalepeno pepper, garlic, peppers, and onion.

Cook on high for 5-6 hours or until meat is tender enough to be shredded with a fork.

Serve on whole wheat tortillas, topped with fixings of your choice (we used spinach, cilantro, Monterey Jack cheese, and sour cream).

Serves 4-6.  Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

Linked to:
Must Try Monday
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tuesday Night Supper Club
Tatertots & Jello
Pin It

(aka the Best Pizza with the Worst Photos Ever!)

I made this pizza for dinner last night, and I’m not gonna lie, it was pretty amazing!  I just HAD to share the recipe with you even though the photos are terrible.  (It’s hard to take good pictures of dinner now that it’s so dark so early!)

 Garlic & Spinach White Cheese Pizza

1 crust recipe here (or your favorite crust)
3 cloves garlic, minced
2 Tbsp. olive oil
mozzarella cheese (about 4 oz. or more, grated)
ricotta cheese (about 4 Tbsp., crumbled)
parmesan cheese (grated, not from a green can)
spinach leaves (a few large handfuls, torn)
mushrooms (about 4 oz., sliced) – optional
fresh basil leaves – optional

Prepare your crust as directed here.  (I used freshly ground soft white wheat flour last night and it was GREAT!).  Bake crust at 400 degrees for 7-8 minutes by itself.  While it’s baking, you can prep your other ingredients.

Combine minced garlic with olive oil.  Brush onto partially baked crust as soon as you remove it from the oven.

Layer your toppings on your crust in this order: mozzarella cheese, ricotta cheese, parmesan cheese, spinach, and mushrooms (optional).

Bake pizza for 12-16 minutes until crust is baked through and cheese is melted and bubbly.

Slice, and serve sprinkled with fresh basil leaves and crushed red pepper flakes.

Enjoy!

Like this recipe? Follow me so you never miss a new recipe post!
For more of our family’s favorite recipes, click here.

Linked to:
Must Try Monday
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tuesday Night Supper Club
Tatertots & Jello
Pin It