a blog about faith, family, food, & more written by a wife and stay at home mom of five
My “nesting instinct” officially kicked in this week! I’ve been SO productive, getting lots of things organized, cleaned, and in order. I love this time in the pregnancy! I feel like I am able to conquer any task and I have the energy and motivation to do so. Yes, I’m exhausted at the end of the day, but there is quite a satisfaction that comes along with getting things done.
Week thirty-five with Vera.
My purse used to be a source of frustration for me. Not only was it hard to find important things in the midst of the trash and junk that collected in the bottom of my purse, but I was almost constantly finding sticky places where mints or gum melted or an ink pin exploded. Gross!
Recently I’ve been able to try out some GREAT bags from Gigi Hill, LLC! Because of their purses which make organization on the go so much easier, I feel more relaxed when I leave the house now, since I know I have everything I need in my bag! Another great feature about these bags is that they are wipe-able. Goodbye sticky spots and ink stains!
I’m posting a full review of a Gigi Hill handbag, wallet, and totebag over on She {hearts} It today. PLUS, you can enter to win one of their beautiful Rita wallets (ARV $49) simply by leaving a comment!
Go read my Gigi Hill review today!
I don’t know about you, but I love using my Crockpot. There’s something so nice about preparing dinner first thing in the morning, forgetting about it, then getting to enjoy it later without a lot of last-minute prep! This is a great recipe for helping venison be more tender and taste more like beef. We loved how it turned out! Oh, and the leftovers reheat great the next day!
Venison (or Beef) Fajitas in the Slow Cooker
1 1/2 pounds of venison (it doesn’t have to be a great cut, since you’ll be cooking it all day) or beef
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt (I may use 1/4 tsp. next time, since I thought it was a little salty)
1/4 tsp. black pepper
2 Tbsp. low-sodium soy sauce
1 jalepeno pepper, seeded and chopped
3 cloves garlic, minced
2-3 bell peppers, any color, sliced
1 onion, sliced
for serving: whole wheat tortillas, torn spinach leaves, cilantro, sour cream, grated cheese, tomatoes, etc.
In a small bowl, combine spices. Rub over all sides of meat. Place meat in slow cooker. On top of meat, add soy sauce, jalepeno pepper, garlic, peppers, and onion.
Cook on high for 5-6 hours or until meat is tender enough to be shredded with a fork.
Serve on whole wheat tortillas, topped with fixings of your choice (we used spinach, cilantro, Monterey Jack cheese, and sour cream).
Serves 4-6. Enjoy!
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Linked to:
Must Try Monday
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesdays at the Table
Tuesday Night Supper Club
Tatertots & Jello
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