Today I am writing from a small unglamorous town while on travel for work. The whole saying goodbye to George and Sweetpea is never exactly easy, but these little trips fulfil my engineering/industrial -isms. There’s that and sleep. A full night of uninterrupted sleep is simply glorious.

Before I left, I made a few meals to help support George as he enjoys his week with Sweetpea. Which brings me to this week’s featured slow cooker recipe from http://www.mommysfabulousfinds.com/2013/10/easy-crock-pot-freezer-meals-2.html (slight modifications due to what I had on hand and/or Sweetpea’s patience).

I’ve tried about 6 of mommysfabulousfinds recipes but found that I really needed to take them out after 6-8 hours, which for our working family is just not possible. Even though the slow cooker switches to warm, the meat still cooks and becomes tough, dried out meat mash. As I learned previously, cooking slow cooker meals at night, packaging them in containers for the day and reheating for dinner does the trick.

Savory Pepper Steak
Prep: 10-20 minutes (Sweetpea helped)

1 lb pre-chopped thawed beef (I try to go for GMO free, organic etc)
1/2 chopped red onion
1/2 chopped large green pepper
5 t chopped garlic (yes I cheat and use the pre-chopped)
1 can original Rotel
1 can chopped green chilies
1 T Steak Seasoning
2 T Worcestershire Sauce
1 T A-1 Steak Sauce

I did not drain the Rotel or the chilies. Since I planned to cook this recipe in the morning I placed it all in a glass container (and refrigerated it) prior to cooking.

The last time I made this, it was easy to make, flavorful and delicious.

Fun Fact: When you have leftover meat and don’t enjoy groundhogs day: try making burritos/quesadillas/sandwiches for lunch!