It is almost back to school time at my house. Baseball has ended, but football season is just kicking off. What my family needs are quick, easy, tasty meals that we can share during the week. #SundaySupper begins as a weekly event, but you see, it soon turns into an everyday event. We look forward to family meals at the table. Taco nights are big at my house, but I wanted something more. I decided to make skillet fajitas with my own spice blend. One pot meals are so quick to make and easy to clean up. Win/ Win right?
I start my Fajitas with my own blend of seasoning. I like to add another level to the heat with ground ginger and I like to give a squeeze of fresh lime over the cooked veggies and meat. Yum!
- 1 heaped teaspoon Garlic Powder
- 1 teaspoon Corn Starch
- 1/2 heaped teaspoon Onion Powder
- 1/2 heaped teaspoon Ground Cumin
- 1/2 heaped teaspoon Dried Oregano
- 1/2 heaped teaspoon Chili Powder
- A pinch Cayenne Pepper
- A pinch Dried Ground Ginger
- A pinch Red Pepper Flakes (optional)
- Salt (to taste.)
|Mix well and store in an air tight jar.|
- 1 heaped tablespoon Coconut Oil
- Protein of your choice (I use thin cut flank or round steak)
- 1 Red Bell Pepper (thin sliced)
- 1 Onion (thin sliced)
- Sliced Mushrooms
- 1 Crooked Neck Squash (diced)
- 1 Jalapeno (finely diced)
- Fajita Seasoning
These Fajitas really showcase all the great veggies that are season right now. The Red Pepper, Jalapeno and the Squash all came from my backyard garden. You can customize the veggies you add to your skillet too. If you do not like squash but really like baby red skin potatoes, you can add them. The Protein is also customizable to your families taste. I choose steak, but chicken or shrimp would easily substitute in. It is the beauty of homemade skillet meals.
This week’s line up of #WeekdaySupper meals look amazing. #WeekdaySupper is also on Pintererst. Check out our Board for inspiration to share meals around your family table.
Monday: Skillet Fajitas from Country Girl In The Village
Tuesday: BBQ Shrimp, Broccoli & Cheesy Quinoa Bowls from Cupcakes & Kale Chips
Wednesday: Grilled Chicken and Garden Vegetable Pasta from Supper For A Steal
Friday: Chinese Chicken Salad from The Urban Mrs.