Archive for April, 2010

Mom’s Profile – Lura Kirkpatrick


Happy Friday!  This is the last day of classes for Amy and I.  Finals are next week and then the summer road will lead us both west.  Amy to Amarillo, Texas and I am headed way out west, home sweet home!  This week we are heading North to Hayes, South Dakota.  We hope that you enjoy this message from Lura Kirkpatrick!

My name is Lura M.H. Kirkpatrick. I live and work on our ranch with my husband, Donny, of 28 years near Hayes, SD. We have two children, Mindy who is 26 and Wacey who is 24.

We are very lucky in the fact that both of our children are able to help us on the ranch whenever they are not working their other jobs; and boy, do we appreciate their help. We raise Red Angus cattle and Quarter Horses. I actually grew up on a buffalo ranch and was raised eating buffalo meat, but have been eating wonderful home raised beef since we got married.

Now, a little about how I keep this family fed, which sometimes can be a challenge when I work outside tending to the cattle and horses most of the time. We love our home raised beef and I probably cook with beef 6 days a week. I budget about $350 a month for groceries. This doesn’t include beef as we raise our own Red Angus beef, but it does include the processing fee. I feel that anyone can save money if they have freezer room by purchasing a quarter, half, or whole beef at a time. It is really nice to be able to tell the butcher just how you would like to have it cut up. I have our beef processed in many different cuts, including some canning meat. Canned beef is a great “fix it fast” food and can be done in many different ways. I probably use ground beef the most, since it is pretty fast and versatile to use just because I am not in the house that much. I struggle with ribs, but I have a wonderful recipe for ribs. It takes two days to cook them, so you have to plan ahead. I think you can save money also by using coupons. The most effective way to use them is in conjunction with sales. Also stick to your list, just because you have a coupon doesn’t mean you have to use it. I have included a recipe for Macaroni Pizza that my family loves, and I also included the rib recipe that I mentioned above. Enjoy everyone!

Macaroni Pizza
1 ½ cups dry macaroni
½ cup milk
1 egg
½ tsp garlic salt
Cook & drain macaroni. Beat milk, egg, & garlic salt together. Blend into macaroni and spread into a 7X11 inch casserole dish.

1 lb. hamburger
1 small onion, chopped
1 – 15 oz can tomato sauce
½ tsp Italian seasoning
½ tsp garlic powder
½ tsp salt
½ tsp pepper
1 cup shredded Mozzarella cheese

Brown the hamburger & onion. Drain. Mix sauce, Italian seasoning, garlic powder, salt, & pepper into hamburger mixture. Simmer for a few minutes. Cover macaroni with the meat mixture. Cover with mozzarella cheese. Bake at 350 degrees for 20 to 30 minutes. Or you can heat it in the microwave for about 10 minutes.

Bar BQ Ribs
Rub Morton’s Tender Quick onto both sides of ribs and refrigerate overnight in a baggie. Rinse off the Tender Quick and put into a Crockpot. Cover with water and ½ bottle of liquid smoke. Cook 8 hours on high. Drain. You can refrigerate or freeze these at this point for use at a later date if you like. Cover with your favorite barbeque sauce and grill or cook in the oven until thoroughly heated. Finger licking good!

Thank you Lura!  We love to hear these stories and we hope that you enjoy reading them!  Have a great weekend y’all!

Happy Trails ~ Anna-Lisa


Luau Beef Roast

Good Monday morning to everyone!  I hope that y’all had a great weekend, I know I did.  This is the last Monday in April.  We have enjoyed cooking with roasts this month, and sharing our ideas with all of you.  Next month is all about mothers.  Look forward to reading about the women who have influenced our lives in every aspect, including the kitchen.  Mondays will feature recipes and stories about our mothers and grandmothers.  We are so excited to share these recipes from these amazing women with y’all!

This recipe is new and exciting.  I came up with this sitting at the Sunday lunch table.  I wanted a roast not like any we had done yet, something fun, easy, and unique.  The result… Luau Beef Roast!  This roast is great to put on first thing Sunday morning and have for Sunday supper.  Get out your crock pot, turn up the music and head for the kitchen!

Luau Beef Roast

1 2lb Chuck Tender Roast

1 Can Sliced Pineapple

1 Sliced Apple

2 T Onion Flakes

½  Butter Stick

½ Green Bell Pepper Sliced

Montreal Steak Seasoning

Melt the butter in a skillet.  Season the roast with Montreal Steak Seasoning and sear all sides of the roast in butter.  Place the roast in a crock pot.  Add the apple slices, and the pineapple juice.  Then place the pineapple slices covering the roast.  Add the onion flakes and bell pepper slices.  If there is not liquid up to the edge of the roast add a little bit of water.  Turn the crock pot on high and leave cooking for 4 hours. When the roast is tender, pull it apart and put it back in the crock pot until it is time to serve.  This roast will go well with anything but I paired it with fried potatoes and corn.

Easy Fried Potatoes

2 Potatoes pealed.

Vegetable Oil

Seasoned Salt

Pour vegetable oil in a metal pot.  Turn the stove top on high and get the oil hot.  Slice the potatoes real thin, as then as you can.  Once the oil is hot, drop the potato slices in the oil and let them fry until they are golden.  When you take them out of the oil, put them in a bowl lined with paper towel to soak up the excess oil, and season them with seasoned salt.  These are great alone or with any meal.  Be careful hot oil makes awful burns.

Simple Corn

1 Cans of Whole Kernal Corn

Salt & Pepper

Drain the corn, and put in a microwave safe bowl.  Salt and pepper to taste.  Add a little water, cover the bowl and cook on high for 2 minutes.

Cost of Luau Beef Roast

2 lb Chuck Tender Roast – $7.92

Pineapple – $0.98

½ Green Bell Pepper- $0.45

1 Apple – $0.60

1 Can Corn – $0.82

Oil – $0.80

Seasonings- $0.50

Total Cost – $12.07 (Serves  4)

Cost Per Plate – $3.01


Gather up your family, enjoy a great Sunday supper and live for every moment!

Happy Trails ~ Anna-Lisa

Mom’s Profile – Melissa Laurent

I hope that everyone had a great week!  We have been busy girls this week and the weekend promises to be just as busy.  Things around Stillwater are getting busy as Oklahoma State FFA convention approaches and Anna-Lisa helps the OSU Animal Science Department host the livestock judging contest!  Good luck to all the teams competing in the morning!  Amy is in Lubbock spending much-needed family time with her family!  We are so thankful she was able to slip away this last free weekend of the school year!  Today for our mom profile of the week we make our way to Texas to meet Melissa Laurent!

BB –  Tell us about yourself and where you live.

ML– My name is Melissa Laurent and I live in Winnsboro, Texas.  My daughter, Mandy-Jo is a Freshman at Texas Tech and a National Beef Ambassador.  My husband Jim and I maintain a small herd of Brahman Cattle.  I am an online Agvocate for Agriculture…primarily BEEF.

BB– How many kids do you have?

ML– I have one, Mandy-Jo.

BB – On average what is your estimated monthly food budget for your family?

ML- On average, $525.00.

BB – How often do you cook with Beef?

ML – I usually cook with Beef at least 4 times per week.

BB – Did you grow up eating Beef?

ML – Yes I did. 

BB – What advice do have for other mothers about how to adjust their grocery budget to incorporate using more Beef?

ML –  Flat-iron steaks are very inexpensive and tasty.   I like to buy Beef when it is on sale and freeze it for later use–but be careful, you have got to freeze it right!

BB – Where do you buy your Beef ?

ML – I buy Beef at both our local grocery and a local meat market.

BB – What cut do you most often use and what cut do you struggle with most ?

ML – Ribeyes and sirloins the most often.  I guess I’m the least comfortable cooking a filet.  They can be hard to get cooked just right.

BB – Do you use coupons and if so what tips do you have?

ML – I really don’t use coupons very often.

BB – Would you please share your favorite Beef recipe that you make regularly for you family?

ML –  We love the Pioneer Woman’s recipes and this is one we have often: 

Steak Bites

Prep Time: 5 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 2
  • 1 pound Sirloin Steak (without Much Gristle) OR Pre-cut Beef Tips
  • Kosher Salt To Taste
  • Fresh Ground Black Pepper To Taste
  • 2 Tablespoons Butter
Preparation Instructions

Trim off the large obvious piece of fat that runs along the side of the meat. Next, cut strips less than 1-inch wide. Rotate the meat and cut into small bite-sized pieces. If you see any more large chunks of fat, gristle or long silvery membrane, cut them off.

Sprinkle generously with kosher salt and freshly ground pepper. Toss the meat around a bit to thoroughly coat with the seasonings.

Next, turn on your ventilation fan overhead. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.

Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30-45 seconds. You want it to sizzle and brown on one side. Scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 to 45 seconds—just long enough to sear the outside of the meat but NOT cook the inside.

Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly, when all the meat is nicely browned and removed to the plate, pour all that browned/blackened butter all over the meat. And enjoy!

Thank you Melissa for your help!  I hope that you all enjoyed this post, we sure enjoy hearing from all you moms across the country.  If you are interested in being featured in a post, simply answer the questions that Melissa answered and email us at  I hope that everyone has a great and relaxing weekend!

Happy Trails ~ The Girls!

Beef Fiesta Hot Dish

The school year is winding down and as we prepare to leave Stillwater, it is time to start cleaning out the pantries, and freezers to prepare to live out of boxes yet again.  College students generally go through this at least once a year as the summer comes and the summer road leads us each down different paths.  Some lead to home, some to internships, some to beaches and vacations and even some roads lead to international travel!  What do all these journeys have in have in common?  The inevitable late April scrounge.  In an attempt to use up everything in the kitchen, to prevent having to pack it, students are known to fix up some rather interesting meals.  I use this time to my advantage as I love to create new recipes and try new things.  Beef Fiesta Hot Dish, is quick, easy, and affordable.  All of the ingredients are items that are usually found in the pantry and are easy to keep on hand.  I love this idea, it’s a very quick enchilada substitute and is a great recipe to get your kids to help you with.  So much fun!  So get out your aprons, the step stools for the kiddos and spend some quality family time in the kitchen creating Beef Fiesta Hot Dish!

Beef Fiesta Hot Dish
1 lb. Ground Beef
1 Jar Pace Chunky Salsa
(Can be substituted by RoTel)
2 T Tomato paste
6 Medium Size Flour Tortillas cut into 1 inch pieces
2 C Shredded Cheddar Cheese
¼ C Chopped Onion

In a medium size skillet on medium high heat, cook the ground beef with onions until the beef has browned through.  In a mixing cup whisk together 2 T tomato paste with ¼ C water.  Pour this into the skillet.  Next pour the jar of salsa into the skillet and mix together.  Let this simmer on low for a few minutes while you cut the tortillas into pieces.  Cut the tortillas into 1 inch pieces.  Mix them into the skillet as well.  Then add 1 ½ C of shredded cheddar cheese and stir again.  Pour this mixture into a shallow baking dish.  Top with the remaining cheese. 

Cover with tin foil and bake at 375° for 15 min.  Remove the foil and bake again for 5 – 10 min or until the cheese had browned.

This is a great dish served with a nice summer salad or green beans… remember use what you have on hand!

Beef Fiesta Hot Dish Costs
1 lb. Ground Beef- $1.64
1 Jar Pace Chunky Salsa- $2.49
2 T Tomato paste -$0.50
6 Medium Size Flour Tortillas -$0.77
2 C Shredded Cheddar Cheese – $1.69
¼ C Chopped Onion – $0.24
Total Cost – $7.33 (Serves 4)
Cost Per Plate – $1.83

I hope you enjoy this new favorite as much as I did!

Enjoy the sunshine, the signs of warmer weather on the way, we have so much to be thankful for!

Happy Trails ~ Anna-Lisa

Stress Free Arm Roast

It’s Monday, only nine more days of school before finals start. Seems like it was only yesterday I moved off the ranch, but alas I’ve lived in Oklahoma for eight and a half months. The old saying time flies when you are having fun is a pretty true assessment. I can’t say I’ve had fun every day of school, but the friendships and the skills I have learned are priceless and make the hard times worth it.

This summer is going to be full of firsts for Anna-Lisa and I. I will be fulfilling a lifelong dream of working at American Quarter Horse Association as the Marketing Intern for the summer. I am so excited to work under my new boss Jennifer Hancock, as well as the rest of the AQHA Marketing Department. Quarter horses are another one of my loves. A good foundation bred quarter horse is one of the most beautiful sights in the world. I’m so excited and to top it off, I’ll get to live 70 miles from home! Y’all, you have NO IDEA how thrilling that prospect is for me! God is too good to me!

One of the great things is that I’ll get to cook in my parents awesome kitchen for the summer, and that thought is pretty exciting, because I have cooked in so many different kitchens this semester, that walking into a kitchen where you know where everything is sounding pretty sweet! It’s the simple things, like where the spatulas’ are and where the hot pad drawer is that you take for granted until you move from kitchen to kitchen. I know that probably sounds funny, but it is the simple thing like that not having to ask where things are that matter when you live on deadlines like this girl does. That’s why I love meals like I made yesterday, Stress Free Arm Roast is one of those meals that you love to eat, and love to prepare because you can be like me, cook dinner, do homework, laundry, and pack all at the same time.

Stress Free Arm Roast

1 Arm Roast
Montreal Steak Seasoning

In a skillet heat a small amount of oil and pan and sear both sides of the roast. This is important to make a tasty roast is to sear it on both sides before you start cooking it. It seals in the juices and aids in keeping the flavor within the meat. I sear it on both sides for 3-5 minutes depending on the size of the roast, and how seared you want the outside. Sprinkle heavily with Montreal steak seasoning. This is a must have in my kitchen, I just love the flavor it gives to beef. I give it a heavy sprinkle on both sides before I place it in the Crockpot.

Crockpot’s are so easy, and I need to use them more. I have a small one that I cook small portions in, but I borrowed my friend Lin’s yesterday and it made this meal so much easier. A good Crockpot is going on my birthday list. 🙂

Put the roast in and add 4-5 cups of water depending on the size of the roast, because if not you’ll have the same mistake happen as we had last Sunday. Burned roast is not a pleasant sight, trust me!

Turn your Crockpot to high and cook for 3- 4 hours, or on low for 7 hours or until tender and falling apart. Arm is not my favorite cut for roast, but you can find a good buy on arm, and the flavor is great but sometimes it can be stringy even when it is cooked until is falling apart. The aroma will make you hungry and keep you going as you are doing your chores, knowing you are going to be eating like royalty for supper!

Take roast out of liquid and slice across the grain, small slices are best. Serve with Black-eyed peas with relish and deviled eggs for southern comfort meal.

The Brown Family Tradition of Black-eyed Peas and Relish 

The story behind how my great grandmother found out about serving black-eyed peas with relish is a unanswered mystery in my family. I called and asked my grandparents so I could share with y’all, but they could not verify exactly, it is speculated that Jessie, a woman who moved from Tennessee to work for my Granny Brown in the 1930’s brought the recipe with her, however we don’t know. Guess you could just call it a Brown family culinary myth! Haha But trust me, this is the only way to eat black-eyed peas! It is awesome and I promise you’ll love it!

2 cans black-eye peas
½ onion chopped
2 med. tomatoes chopped
3 cups distilled vinegar
¾ tsp. salt
1 tsp. pepper

Drain the peas, and rinse in colander. I think this is important to rinse of the sodium from the canned peas this way, and it helps them to taste fresher and more appetizing than warming them in the juice from the can. Pour black-eyed peas in a soup pot, cover completely in fresh water and simmer for a few minutes on medium low heat until warmed through.   

For the relish, chop up tomatoes and onions, cover with vinegar and stir in seasonings. Allow to sit for at least 15 minutes for tomatoes and onions to absorb some of the vinegar and serve on top of black-eyed peas. The vinegar makes the peas taste great, and the onions and tomatoes just complete the flavor of this southern staple.

Deviled Eggs

6 eggs
1 T. mayonnaise
1 T. mustard (original, spicy brown or Dijon all taste great)
salt and pepper
½ tsp. vinegar

Boil and peal eggs. Slice along the length of the egg, use a spoon to scoop out the yolk. Mix together in a bowl. The above recipe is a staple, but you can add anything from minced onions, Tabasco, pickle relish, or horseradish. Anything you have on hand and want to add is great. Be brave and try something you’ve never done before. Spoon the mixture back into the eggs and serve chilled.

Enjoy a great meal, with very little effort! Have a great week and enjoy the warmth of spring!


Roast = $3.79/lb = $7.50
Black-eyed Peas = $.84/can = $1.68
Tomatoes = $0.86/piece = $1.72
Onion = $1.00/half = $0.50
Eggs = $1.55/18 x 6 = $0.48
Vinegar = $1.55/6 = $0.50
Misc. Seasonings = $1.00
Mustard and Mayonnaise = $0.50
Total = $13.88/4 = $3.47 a plate

Mom’s Profile – Kacee Thacker

Our goal is to bring you cooking ideas from mothers across the country.  Today’s Mom’s Post comes from Union Center, South Dakota.  Kacee Thacker is a ranch hand’s wife, a mother, and an advocate for agriculture.   Enjoy this little insight into her life!

BB – Tell us about yourself and where you live, and your family?

KT– I didn’t grow up in ranching or any sense of the word. I suppose I always had the “bug” though from hearing my Dad‘s stories of his childhood growing up with horses, participating in many rodeos and helping at the family run sale barn. I mostly grew up in Michigan, but moved back to Wyoming, where I was born, to go to college. I majored in horses after only “backyard” riding with my friends. I threw myself into a new “culture” and succeeded at some things, and failed miserably at others. Not the smartest move in the world, but I now know it was a means to an end. Working summers in Jackson Hole, taking out trail riders, I met my husband Jeremy. I’ve been following him around ever since. We now have a toddler Caden, she’s just shy of 2. The ranch we are on now is near Union Center, SD. It’s a family owned cow/calf operation with a small well-bred horse herd.

BB– On average what is your estimated monthly food budget for your family?

KT– I usually only make it to town to grocery shop once or twice a month, depending on the season.  Our situation is a little more unique than others since we live in the boonies. My budget is about $400.00 a month. This usually includes the occasional “meal out”. I don’t go out of my way to use coupons, since most of them are brand specific. I’m a sale shopper. When it’s on sale, I stock up especially things that can freeze or are non-perishable.

BB– Did you grow up eating beef?

KT– I did grow up eating beef, it was on the table probably 2-3 times a week. Now, it’s on the menu 4-5 times a week. This is somewhat because we do have a small portion of meat provided through our employment. I do mean small, probably only 50 pounds a year. It’s mainly due to my husband’s love affair with red meat. The other nights we don’t have beef are to give my taste buds a break.

BB-  What advice do have for other mothers about how to adjust their grocery budget to incorporate using more beef?

KT– When times are lean, I look to burger. I try to buy in bulk. Sometimes if you ask the meat department, they have frozen meat that is close to the expiration date. It cooks the same to me. If it comes in large packages, I’ll even thaw it out, cook it up and throw it back in the freezer. Then I’ll season it up and use it for a quick cook meal. I’m not brand loyal and find that by cutting a few dollars and scents by buying “off-brands” I make room for more meat.

BB– Where do you buy your beef?

KT– I try to stay local or “mom & pop” if possible, but when pennies get pinched, I buy where ever is the cheapest. If I were to get good steaks for a special occasion or a holiday roast, then I’d stay with a meat market. Mostly it’s all in how you cook it in my opinion.

BB– What cut do you most often use and what cut do you struggle with most?

KT– I struggle with cuts like ribs and brisket, so I leave those to my husband and his man grill.

BB– What is your favorite beef recipe?

KT– Well I have many favorites and I would love to share my prime rib recipe with you but I would have to kill you directly afterward. 🙂 A favorite of my child hood was my mom’s swiss steak. Crock-pot 101, dump in the meat, onions and tomato sauce. Cook till fall apart good. The husband’s taste is too bland for the average person. So, here’s one I came across recently that was a huge hit with the in-laws.

Meatball Sub Bake

  • 1/3 cup chopped green onions
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 pound ground beef
  • 1 loaf (1 pound) Italian bread, cut into 1-inch slices
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup mayonnaise (the real stuff no whipped dressing!)
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 jar (28 ounces) spaghetti sauce
  • 1 cup water
  • 2 garlic cloves, minced
  • In a bowl, combine the onions, bread crumbs and Parmesan cheese. Crumble beef over mixture and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink.
  • Meanwhile, arrange bread in a single layer in an ungreased 13-in. x 9-in. baking dish (all of the bread might not be used). Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.
  • Combine the spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated through.

Makes about 6 servings.

 If you’re like me….my meatballs never turn out right. So occasionally I get some help from the freezer section and buy the pre-cooked ones. Plus it makes for a super quick meal. You can also freeze the entire thing in the prep stage. Start with step 2 and top with pre-cooked meat balls. When ready to use, unthaw, cover with sauce omitting water. Sprinkle with cheese and bake. Easy-peasy.

PS — no matter how hard I try, I can never follow a recipe to the letter. So this one is a good one if you like to color out side the lines like I do (or even just try), since it’s very forgiving.

Estimated Cost of Meatball Sub Bake
** This is a rough estimate.  Costs will change depending on location.
Green Onions $0.30
Bread Crumbs $0.40
Parmesan Cheese $0.20
Ground Beef $2.20
Italian Bread $1.50
Cream Cheese $1.50
Mayonaise $0.40
Mozzarella Cheese $1.05
Spagehetti Sauce $3.20
Assorted Seasonings – $0.20
Total Cost – $10.95 (Serves 6)
Cost Per Plate – $1.82

Thank you so much Kacee for sharing with us!   We encourage you to follow her blog, The Real Life of a Ranch Hand’s Wife.  You can share her blog with your friends and others who want to learn more about ranch life. 

Have a restfull weekend! ~ Anna-Lisa

Fajitas Amy Style

“Like the eagle that flies
Like the sun in the sky
Or the grace God has given to me
It’s free
Things I wouldn’t trade for anything” – Jack Ingram’s new song Free

Yesterday driving I heard this new song, and really listened to the words.  I love the lines above because it is how I feel. The things I love most in life are free! While I was contemplating what to cook to share with y’all, I thought back to New Year’s at my grandparent’s house in January when Dad and I cooked fajitas for 25 members of my family. The memories I made are priceless, and those are worth more than gold to me! So get in the kitchen, and make some memories! Memories are free for the making!

So, here is Fajitas Amy’s style. It is so interesting how people cook this simple favorite so many different ways. Anna-Lisa’s fajitas are very different from mine, but this is how I do it because it is fast and easy.

Fajitas Meat:

2.5 lbs. Tenderized Round Steak or Flank Steak
½ – 1 c. Diet Coke or Grapefruit Juice
1/8 c. Oil
1 Tsp. Crushed Red Pepper Flakes
1 Tsp. Garlic Salt
½ Tsp. Chili Powder

Diet Coke you ask? Well, it works as an acid. I don’t use it every time as a marinade, however it was what I had on hand while I was cooking at my friend Lin’s house. My all time favorite marinade for fajitas is grapefruit juice, but orange juice, coffee or Italian dressing will work also. Just use what you have on hand, and Diet Coke works great!

In a large bowl pour your marinade over your meat and let sit for at least 30 minutes. Heat your skillet or your outside grill. I personally love to grill the meat for fajitas, but you don’t have too. Use what you have!

The tip Dad taught me is that when you cook your meat, don’t cut it up. Cook it whole, that way the juices stay within the meat and it does not get as tough. Add your meat to the skillet or grill and sprinkle evenly with your seasonings. (If cooking in skillet, add a small amount of oil as needed so meat does not burn in the pan) On medium heat cook for 2-4 minutes on each side, or until it reaches your desired doneness.

Place cooked meat on a cutting board and let rest for a couple of minutes, so that the juices are absorbed in the meat. Slice across the grain into small strips.

Onions and Peppers:
2-3 Bell Peppers, assorted colors are fun
1 Medium onion sliced thin
2 T. butter
1/8 c. Oil
Garlic Salt

I cook my veggies separately because the onions and peppers cook differently and reach tenderness at different times. I really like my onions to be carmalized, and if you cook your peppers in with the onions by the time your onions reach that point your peppers are overcooked.

Keep enough oil and butter in skillet, to avoid sticking, and cook veggies, when both are done mix together and sprinkle with garlic salt.

Serve on warm tortillas layering meat, veggies and cheese for awesome fajitas.

Amy’s Mexican Rice:
1 c. Minute Rice
½ c. Tomato sauce
½ c. Water
2 T. Green Chili Salsa Verde Sauce

Bring tomato sauce and water to a simmer, add rice and let it reach boil.  Next add the salsa verde sauce and turn off heat. Stir frequently until liquid is absorbed. Before serving fluff rice with a fork.

Quick Refried Beans:
1 can refried beans
Microwavable bowl
½ c. Grated cheese
Salt and pepper to taste

Microwave beans 1 -2 minutes, when hot add cheese and seasonings, mix together.

Hope you enjoy the fajitas that I cook frequently for my family.

Have a happy Wednesday y’all!!!

2.5 lbs. Tenderized Round Steak =$3.39 lb. = $8.90
Bell peppers = $1.60/3 a piece = 4.80
Onion = $0.60
1 c. Minute Rice = $0.30
½ c. Tomato Sauce = $0.17
2 T. Salsa Verde= $0.10
Refried Beans = $0.80
2 c. cheese = $1.05
Assorted Seasonings = $0.30
Butter = $0.20
Oil = $0.15
Cost: $17.37/5
Total Cost Per Plate: $3.47