[AD] Quick And Easy Beef Fajitas

This post is an entry for the #MeatMatters Challenge, sponsored by Simply Beef and Lamb. Learn more about the benefits of cooking and eating beef and lamb along with recipe ideas and inspiration here. I was given a voucher to purchase the ingredients for this post.

When it comes to quick and easy dinners, this beef fajita recipe is a winner. Beef is rich in protein, as well as being a source of iron, which helps reduce tiredness.So this simple recipe has more than just quick cooking time on it's side.

Weekday evenings are always a rush, so finding simple recipes that all the family will enjoy that can be prepared and cooked in less than half an hour is top of my agenda at the moment. This beef fajita recipe ticks all those boxes and is great as the children can choose what they add to them. They are not big fans of avocado yet, so I tend to add more chilli flakes to that to make it hotter for me and my husband.

I used to always buy a fajita mix to season the meet, but then discovered that making your own is really easy and the boys actually preferred it. When it comes to avocado, I have recently found that frozen chunks are the way to go. No more waiting for it to ripen! When it comes to bell peppers, I love the contrast of the sweet sticky cooked peppers with the raw crunchy uncooked ones, so like to have both.

Quick And Easy Beef Fajitas

• 375g beef stir fry strips
• 1 red pepper and 1/2 yellow pepper
• 2 red onions
• cherry or plum tomatoes
• balsamic vinegar
• avocado chunks
• 2 limes
• chilli flakes
• 2 tsps smoked paprika
• 2tsp ground cumin
• 1 clove garlic
• juice of 1/2 an orange

1. Start by making the salsa. Dice the cherry tomatoes and mix with 1 dessert spoon of balsamic vinegar.
2. For the avocado, spinkle over a teaspoon of red chilli flakes and the juice of 1/2 lime.
3. Prepare the onions by slicing 1 red onion and squeezing the juice of 1/2 a lime and 1/2 and orange over it.
4. Slice the red and yellow pepper. Keep half to add to the fajitas and put half into a wok with the other sliced red onion and chopped clove of garlic. Spray with a little oil and heat. 
5. After 2 mins add the beef strips and fry for a few more minutes, adding 1 tsp chilli flakes, 2 tsp smoked paprika and 2 tsp ground cumin. Add the juice of a lime.
6. Serve with some flour tortillas and let the family choose what they want.
7. Enjoy!

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Meal Planning Mondays

My boy is home from his residential, complete with a suitcase of washing. He had a great time and loved the food - but was careful to say it wasn't quite as good as mine. He will do well in life.
Last week went by in a flash and I feel as though I am treading water at the moment and just about staying afloat. I am looking forward to the Easter holidays in a few weeks and a slightly slower pace.

This week, my main aim is to get organised. I am spending my day off, getting ahead with work. Meals this week are going to be easy and quick as I have to get on top of everything else. We will also be making use of some batch cooked meals later on in the week.

Sunday: Beef Fajitas

Monday: Cheese and ham quesadillas

Tuesday: Sausage casserole

Wednesday: Garlic pork in black bean sauce.

Thursday: Quiche Lorraine with tortilla crust

Friday: Slow cooked chicken Korma that we have frozen.

Saturday: I can't quite think that far ahead yet!

What meals have you got planned this week?

Meal Planning Mondays

This week is bringing excitement to our house. Our eldest is off on his school residential. It has been decided we will celebrate with a takeaway. Much to middle mans disgust, this will be when big man returns, not when he leaves. I have, however, also been talked into a McDonalds too when my other half is away. Middle man wants to try a Big Mac with bacon. Lets hope they are still selling them this week....

But what about the rest of the week?

Saturday: Tomato tart and pesto creme fraiche. The boys will have puff pastry pizza.

Sunday: Steak and chips (My husband and I will have a blue cheese crust with it.)

Monday: Omelette

Tuesday: Jacket potato and chili

Wednesday:  McDonald's

Thu: Ravioli

Friday: Takeaway and hugs for my eldest returning. Also lots of muddy washing.

With pancake day on it's way, I thought I would have a go at making some savoury pancakes rather than the usual sweet ones. When we went to Center Parcs last year I had a lovely Mexico themed one from The Pancake House so decided I would have a go at making some savoury ones for lunch at the weekend.

As part of our online shop, Tesco had substituted some Parma ham for a Spanish selection of meats and cheese. I used this as well as adding some onions, red pepper and olives.

Little man who is less adventurous had cheese and ham in his.

The pancake mix made 6 pancakes for us. The quantities of the toppings is really down to what you want.

Savoury Spanish Pancake

• 200g plain flour
• 500ml milk
• 2 eggs
• pinch of salt
• diced onion
• diced pepper
• sliced olives
• chorizo
• Iberico cheese

1. Make up the pancake mixture by whisking the flour, salt, eggs and milk together.
2. Fry the onion and pepper wanted for one pancake until soft in a frying pan.
3. Pour over the pancake mixture and cook for 45 seconds.
4. Flip the pancake over and add the chorizo, olives and cheese.
5. Once the cheese has melted serve with some salsa.
6. Enjoy!

What is your preference for pancakes, sweet or savory? Middle man refuses to make this choice on pancake day and wants one of each!

Meal Planning Mondays

I am back after an unexpected 2 week break! Not a holiday, just half term followed by a sickness bug for me and the kids. Still waiting to see if the remaining two members of the family are hit, but am crossing everything that it is all over.

Sunday: Salmon with potatoes and vegetables.

Monday: It is karate night so a quick easy dinner is required. We are still loving smoked salmon and poached eggs.

Tuesday: Sausage and mash.

Wednesday: Pancake day. Well clearly it isn't, but my husband is away on Tuesday and as it is one of the few meals he is good at cooking then we will have it now.

Thursday:Chicken en croute.

Friday:Sweet and sour chicken. I do a cheat style one with chicken nuggets and a jar of sauce. The boys like it and I figure it is cheaper than a takeaway.

Saturday: I need to try my new Spicery recipe. The boys will have slow cooked chicken Korma.

What have you got on this weeks meal plan?

Meal Planning Monday

I made it through another boys laser quest party! Now I have a breather for 9 months. I find life pretty full on when it is party party Christmas party! This week sees middle man turn 9 and he has opted for a fry up for breakfast and a Dominoes for tea! Long gone are the days when he asked for a fruit basket. But what about the rest of the week?

Sunday: Roast Beef and Yorkshires

Monday: Scrambled egg and chorizo bagels

Tuesday: takeaway

Wednesday: Spaghetti bolognase

Thursday: Steak and chips for Valentines day (although little man wants chicken nuggets.)

Friday: Chicken curry

Saturday: Ummmm not sure yet but it is half term so the pressure is off a bit.

What have you got planned?

This no bake mint chocolate tiffin is a great thing to make with the children. My youngest made this with me and it was good for him to see what exactly went into it. It is the kind of thing that he would order to have in a coffee shop and is now well aware that there isn't anything good in it. But life would be boring without the odd little treat wouldn't it?

When I was shopping for this, I had totally forgotten about viscount biscuits. My Mum used to buy them when I was a child and it was a trip down memory lane eating one of these. They worked really well in the tiffin, but I guess mint Trios would also do the job.

No Bake Mint Chocolate Tiffin

• 200g chocolate
• 100g butter
• 2tbsp golden syrup
• 6 Viscount biscuits
• 12 digestive biscuits
• 100g Areo peppermint bubbles. Half cut in half and the rest to go on top of the tiffin.

1. Break the chocolate into pieces and put into the microwave for 30s. Stir and pop back in for 10s at a time until melted. (Or melt over a bowl of hot water.)
2. Stir in the butter and golden syrup.
3. Place the Visvount and digestive biscuits in a zip lock bag and crush with a rolling pin. It is nice to have a few chunks so don't make it all into crumbs.
4. Mix the biscuits in with the chocolate.
5. Mix in the Areo peppermint bubbles that are chopped in half.
6. Line a baking tray with grease proofed paper and spoon in the tiffin mixture.
7. Press down the mixture and then add the remaining peppermint bubbles.
8. Place in the fridge until it has hardened, then cut into chunks.
9. Enjoy!

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