BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Recipe:

• Minimal Ingredients: No complicated spices or fancy ingredients here—just real, wholesome food you can feel good about eating.
• Hands-off Cooking: Toss everything in your crock pot and let it work its magic. You’ll have a flavorful, tender meal with minimal effort.
• Customizable: You can easily adjust the recipe to suit your preferences. You can add/adjust the veggies and serve them however you would like – Serve them over rice, in a tortillas, or in a lettuce wrap for a low-carb option!

Ingredients

• 2 lbs. steak (steak of choice, sliced – you will have a lot of extra sauce so you could even put 2 1/2 pounds of steak in here if you wanted)
• 2 bell peppers (color of choice)
• 1 yellow onion (sliced)
• 2 tbsp olive oil (organic, extra virgin)
• 2 cups marinara (organic, plain)
• 1/4 cup beef broth(organic, grass fed – Use the code COOKINGKATIELADY for 20% off at Kettle & Fire! The best broth ever for real.)
• 2 oz fajita seasoning (you can make your own if you have time, most of the time I just use Siete)
• 2 tsp garlic (minced, organic)

How To Make It

1. Simply combine the steak, veggies, marinara, beef broth, and seasoning in the crockpot. Mix well until everything is fully incorporated.
2. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve over rice, in a tortillas with your favorite fajita toppings, or in a lettuce wrap for a low carb option.
   
   
   

Make it Spicy!

If you like more heat, feel free to add some jalapeños or a pinch of cayenne pepper.

Check Me Out On Social Media!

I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The beauty of this recipe is how simple and fuss-free it is. With just 8 ingredients and a crock pot, you can make a hearty, wholesome meal that’s perfect for busy weeknights. No need for any complicated prep or hours in the kitchen—just chop, season, and let the slow cooker do its magic.

So, next time you’re in the mood for a tasty, healthy, and stress-free meal, give these Crock Pot Steak Fajitas a try. You’ll love how easy they are to make and how full of flavor they turn out!

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The post Crock Pot Steak Fajitas appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

• Carb Counter Tortillas – 2 carb counter tortillas (10 inch – I used La Banderita)
• Steak – 4 ounces of grilled flank steak, sliced & marinated in lime & orange juice for at least 30 min – I used the precooked sirloin steak from my Trifecta meal prep plan!
• Monterey Jack Cheese – 3/4 cup Monterey jack cheese, shredded.
• Avocado Chimichurri Sauce – 1/4 cup my avocado chimichurri.
• Red Onion – Red onion slices, to taste.

How To Make It

1. Heat a pan over medium heat with oil, butter, or whichever you prefer (I like avocado oil mixed with Irish butter).
2. Place one tortilla on the pan and sprinkle half of the cheese on the tortilla, followed by the steak, avocado chimichurri, onion, remaining cheese and other tortilla.
3. Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Enjoy!

What Kind of Steak Do You Use?

I use grass-fed sirloin steak in this recipe. I buy this pre-cooked already through my favorite meal prep company, Trifecta. You can get all sorts of pre-cooked protein ad side dishes from them and it speeds up your time in the kitchen SIGNIFICANTLY!! You can also buy complete meals if you don’t have time to cook at all. Go to menu > meal prep to see just the meal prep items on their website. I love this company, and they always have promotions going on for first-time users so sign up and check them out here!

Check me out on Social Media!

I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

The post Low Carb Chimichurri Steak Quesadillas appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

• Parsley – 1/4 cup of fresh parsley, chopped.
• Cilantro – 3/4 cup fresh cilantro, chopped.
• Oregano – 2 tablespoon of fresh oregano, chopped.
• Garlic – 1 teaspoon of minced garlic.
• Olive Oil – 1/4 cup of extra virgin olive oil.
• Red Wine Vinegar – 2 tablespoons of red wine vinegar.
• Avocado – 1 large hass avocado.
• Red Pepper Flakes – To taste.
• Salt & Pepper – To taste.

How To Make It

1. Add all ingredients to a large food processor.
2. Combine all ingredients in a large food processor until fully incorporated. Can enjoy immediately or store in fridge for up to two weeks.

** This recipe makes 1 cup of chimichurri.

Nutritional Benefits

This homemade chimichurri is AWESOME for you. Yes, it is higher in fat and should be eaten in moderation, but it’s good fat!! It is also made with all fresh herbs. Olive oil contains anti-inflammatory antioxidants, which can help lower the risk of heart disease.

Check me out on Social Media!

I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

The post Homemade Avocado Chimichurri Sauce appeared first on Cooking Katie Lady.

This recipe makes 6 large servings. It is the perfect meal because you are getting your protein, carbs, and veggies all in one! There are a whopping 44 grams of protein per serving too! This dish reheats great as well. If you like this recipe, be sure to check out my Healthy Low Carb Ground Turkey & Veggie Skillet as well!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

• Steak – I used 2.5 pounds of flank steak, but use whatever kind you prefer!
• Olive Oil – 2 tablespoons of extra virgin olive oil.
• Sweet Potatoes– 2 large sweet potatoes, cut into one-inch cubes.
• Bell Peppers– 2 bell peppers, color of choice. I prefer to use red.
• Green Onions – 1 bunch of green onions, chopped (whites only)
• Cilantro – 3 tablespoons of chopped cilantro, plus more for topping.
• Garlic– 2 teaspoons of minced garlic, or to taste,
• Coconut Aminos – 4 tablespoons of coconut aminos. You can also use soy sauce.
• Sea Salt – To taste.
• Pepper – To taste.
• Garlic Powder – 1 teaspoon, or to taste.
• Onion Powder – 1 teaspoon, or to taste.

How To Make It

For The Sweet Potatoes

1. Place the diced sweet potatoes into a large microwave safe bowl. Season with about 1/2 teaspoon of sea salt.
2. Cover with a microwave-safe plate and microwave on high for 6 minutes. Be sure to stir the potatoes halfway through.

Note: The potatoes are ready when you can stab the potatoes with a fork and they are only slightly soft. They will cook more later don’t worry!

For The Steak

1. Heat a extra large, deep skillet or wok over medium high heat with 2 tablespoons of olive oil.
2. Add the steak and cook, turning every two minutes, until the pieces are browned and the center is cooked to a medium, about 5 minutes. Season steak with garlic powder, onion powder, salt, and pepper to taste.
3. Remove the steak using a slotted spoon and set aside. Leave the leftover oil and steak juices in the pan.

For The Veggies

1. Add the sweet potatoes to your skillet/wok and cook for about 4 minutes, or until tender.
2. Add the minced garlic and cook for an additional minute, or until fragrant.
3. Add the bell peppers and scallions. Sauté, stirring occasionally, for about 3-4 minutes.

Now Combine

1. Add the steak back to the pan as well as the coconut aminos. Stir thoroughly. Top with additional pepper and cilantro.
2. Serve immediately and enjoy! Top with additional coconut aminos, if desired.

How To Store Leftovers

You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.

My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post One Pan Steak & Veggies appeared first on Cooking Katie Lady.