Steak Fajitas

Prep Time: 15 minutes
Start to Finish: 30 minutes

Instructions:

Freeze It:
1 pound flank steak, thinly sliced against the grain
1 onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 jalapeno, seeded (if desired) and thinly sliced
1 teaspoon chili powder
1 teaspoon hot sauce
Kosher salt
4 1-quart resealable plastic freezer bags

Cook It:
4 bags frozen fajita mixture
4 teaspoons olive oil
8 8-inch flour tortillas, warmed
Store-bought refrigerated fresh salsa (optional)
Sour cream (optional)

Instructions:

Freeze It-In a large bowl, combine the steak, onion, bell peppers, jalapeno, chili powder, hot sauce, and 3/4 teaspoon salt. Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.

Cook It-In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving). Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes. Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes. Serve with the tortillas and the salsa and sour cream, if desired. Yield: Makes 4 servings

(Recipe from www.food.realsimple.com)

Swiss Steak

Prep Time: 20 minutes
Start to Finish: 1 1/2 hours

Ingredients:

2 lbs round steak, ½" thick cut
¼ cup flour
½ tsp salt
¼ tsp pepper
2 tbsp oil
½ cup green pepper, minced
1 ¼ cup onion, minced
1 16-oz can tomatoes
1 tsp salt
¼ tsp pepper

Instructions:

Cut steak into 8 individual pieces, using a fork to pierce each side of each piece. In a small bowl, combine flour, ½ tsp salt and ¼ tsp pepper. Top one side of the steak pieces with half this mixture, then use a meat mallet to pound the flour mixture into the steak. Flip the pieces over and repeat.
In large skillet, heat oil and brown meat for about 15 minutes, turning frequently. Reduce heat to a simmer, cover skillet and allow to simmer for 1 hour, adding small amounts of water as needed.
In a separate bowl, combine green pepper, onion, tomatoes, salt and ¼ tsp pepper, mixing well. Add to skillet, cover and simmer for an additional 15 minutes. Divide skillet contents in half (including tomato sauce mixture), and place in 8x8 freezer containers - foil is best so you can reheat right in container. Allow to cool, seal and label with cooking instructions.
On cooking day: Remove from freezer while oven is preheating to 400F. Remove lid and bake for 30-40 minutes or until steak is tender. Serve with rice or noodles.

(Recipe from www.momsbudget.com)