Mongolian Beef & Broccoli (Crockpot)

Oh boy, this is a gooder! It is def one of our NEW fav quick and easy meals. 
Flank steak works best but really any thinly sliced steak will work. 

Let's just get right to it shall we?

MONGOLIAN BEEF 

Ingredients:
1-2lbs Flank Steak sliced into strips
1/4C Cornstarch
2T Olive Oil
1/2C Brown Sugar
4 Garlic Cloves (minced)
3/4C Sodium Reduced Soy Sauce
3/4C Water
1/2C Brown Sugar
1 Thinly sliced Bell Pepper 
1C grated Carrots

1-2 heads of Broccoli chopped and steamed 
Rice, Rice Noodles, Raman Noddles, Zoodles, Spaghetti Squash, Potatoes, Egg Noddles etc to serve over. 

Directions:
1. Thinly slice steak against the grain and place in crockpot toss with olive oil and cornstarch
2. Mix water, soy sauce, garlic and brown sugar then pour over meat. Cook low for 4-6 hours or high 2-3 hours. 
3. About 30mins-1hour before serving grate your carrots and thinly slice your pepper and add to the crockpot. *this can be done in the beginning but it does overcook the veggies.

Cook the side of your choice as well as broccoli and serve meat over side with broccoli. 

Our kids LOVE this recipe!! 

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Happy Hump Day! 

Enchiladas

These are DANG delicious and would you believe when I tell you 21 day fix approved!?

Well you BETTER believe it man!

I am not a huge Mexican food fan but this pregnancy has me craving it all!

I'm crazy for spicy food too right now but the heart burn is killing me haha

Here is my recipe for this delicious dish!

Ingredients:

4 chicken breasts cooked and shredded ( use 4 packed red containers to Measure for portion fix) 
15oz drained and rinsed black beans 
4oz can of green chilies drained 
8oz drained diced tomatoes 
3/4 cup plain Greek yogurt ( use 1 red container for portion fix) 
1tsp chilli powder , garlic powder
1/2 tsp cumin 
1 jar Enchilada sauce or use homemade recipe below
10 small corn or whole wheat flour tortillas or 8 large
1/2 Cup Shredded cheese (enough for 5 blue containers)

Enchilada sauce Ingredients:

2 Tbsp EVOO
2 Tbsp flour 
3 Tbsp Chili powder
1/2tsp garlic powder, onion powder and cumin 
2 Cups chicken broth

Directions for Enchiladas:

Mix chicken, beans, chilies, tomatoes yogurt and spices in a large bowl. Fill tortillas, fold ends in and roll up, place in a large baking dish seam down and repeat.

Pour sauce over top enough so that all tortillas are covered. Spread cheese evenly on top . Cook uncovered for 30 mins!

Directions for Enchilada Sauce: 
In small saucepan add oil

And flour mix together over medium heat, 

Add spices and mix together. 

Slowly add in chicken broth whisking continuously to make sure all lumps are removed.
Simmer for 15+mins

Store unused sauce in fridge for up to 4 days!

If you are interested in the 21 day fix program or portion control comment below or send me a message and we can get you hooked up! (Or simply follow the links provided)