WFD: Spicy Pepper Steak

As we dive into summer here at the Chaos home, the days are certainly getting longer... but somehow shorter as well. Time escapes me more often than I'd like.

We're on break from our beloved Music Class, but we're already excited to start again in July. If this is something you've thought about, and are in my local area, there are free demo classes going on this week!

Wed June 27th 10:00 a.m.

Thurs June 28th 9:30 a.m.

If you're interested in joining a demo class, click here to reserve a spot and RSVP.

We welcomed a new member into our extended family this month! We're so excited about our new niece/cousin, a sweet baby girl born on the 15th. She's absolutely beautiful, and will make a great addition to our already fabulous family!

And, last but definitely not least, we've started the official countdown-to-vacation! We'll be spending a week with family at a beach in Northern Michigan, in just under two weeks! Which raises the question, why does it take longer to prepare for a vacation than the vacation itself actually lasts? Hmm...

Busy, busy, busy. That's the word around the Chaos home right now. To compensate, I made one of my very-very-quick meals tonight. Be warned this is a recipe that calls for one totally processed food item: Velveeta cheese. Love it or hate it, it works fabulously in this stir-fried steak recipe. So delish, but so, so easy! To off-set the fake cheese, I serve it over brown rice. I think that wins me back some points.

Spicy Pepper Steak

   

Ingredients 

• 1 lb top round or flank steak, cut into strips
• 1 red pepper, cut into strips
• 1 green pepper, cut into strips
• 1 small-med onion, sliced  
• 1/2 tsp red pepper flakes*
• 1/2 tsp cayenne pepper*
• 1 tsp garlic powder
• 2 tsp parsley flakes
• Black pepper to taste
• 4 oz velveeta, cut into into 1/2" cubes

Directions

1. Season steak w/ garlic powder, black pepper, cayenne pepper & red pepper flakes to taste. 
2. Cook in a large skillet sprayed with cooking spray (I use organic canola oil) on med-high heat. Cook 8-10 minutes or until no longer pink, stirring frequently.
3. Drain any excess fat/oil and add vegetables, cayenne pepper, red pepper flakes, parsley and garlic powder.
4. Cook 7-10 minutes, stirring frequently.
5. Add velveeta and cook on low, covered for an addition 5-10 minutes. Stir Frequently.
6. Serve over (brown) rice.

*Omitting the cayenne pepper & red pepper flake will take this from holy spicy! to normal.