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Easy Steak Quesadillas

Easy Steak Quesadillas. Nice and brown and crispy!

This Steak Quesadilla recipe is a keeper. I just made it for the first time last week, and it is a recipe that will for sure go into our frequent meal rotation.

What makes these tortillas so appealing is the brown, crispy outside of the tortilla. There is something about a crispy crunch into oozy gooey of cheese and the slight tender chew of the steak strips — this all makes the dish very memorable. It is texture heaven for the mouth!

The steak is well seasoned and smells amazing while cooking. Between the scent of seasoned steak and the aroma of bits of cheese that fall from the tortillas into the pan, your home will smell amazing and your people will come running!

My people did, and they all really enjoyed this meal. We are not huge steak eaters around here, so having a few bite-sized bits of steak in a crispy tortilla was perfect for our family. We also don’t do a ton of cheese in our meals, so I love that it is easy to control the amount of cheese in this dish. Just sprinkle your preferred amount!

I kept our steak quesadillas pretty plain, but they still had a ton of flavor! Dipping them in salsa adds more layers of flavor. If you use the suggested cilantro, tomatoes and green onions inside of the tortillas, even though not necessary your quesadillas will be colorful AND flavorful.

Don’t let the length of the recipe below make you feel like this recipe is hard. It is super easy and cooks quickly. You do need to cut and season the beef about 20 minutes ahead of cooking, allowing it to come to room temperature before putting into the hot pan.

Also, make sure you have all ingredients prepped ahead of time! This is key as the dish comes together very quickly and is done in a jiffy!

Easy Steak Quesadillas. Nice and brown and crispy!

Easy Steak Quesadillas

(from How Jen Does It)

8-12 Flour Tortillas (or corn for gluten-free), cut in half.


1 pound Tri-Tip Steak, cut into thin strips against the grain

3-4 Tbsp Oil (I use Avodaco oil)

2 tsp Chili Powder

2 tsp Garlic Powder

2 tsp Cumin

Pinch of Crushed Red Pepper


1 c Shredded Colby Jack Cheese

1/4 c Fresh cilantro, chopped (optional)

1/2 tomato, chopped (optional)

2 green onions, chopped (optional)


Salsa for serving

Sour Cream, for serving (optional)


Prep Ingredients:

Cut tortillas in half. You will be folding each half in half, which helps keep the filling from falling out.

Cut steak into strips against the grain. Sprinkle steak with seasonings and toss. Let sit and come to room temperature for about 20 minutes.

Prep all ingredients ahead of time, as the assembly and cooking process goes fast!


Cook Steak Strips:

Heat oil in large skillet over med-high heat. Add steak strips and cook just a couple of minutes until cooked through but DON’T OVERCOOK! It will get tough. Take off of the heat right after the steak is cooked through.


Assemble Steak Quesadillas:

Heat more oil in a large skillet over med-high heat.

Work with 4 tortilla halves at a time. Lay the tortilla halves in the hot pan with points touching each other in the center, and the opposite points of each tortilla half hanging over the pan edge.

Working quickly, add cooked steak onto each tortilla. Sprinkle each with cheese. Fold each tortilla in half, grabbing the point that is hanging over the pan and folding over the other point.

Cook until nice and brown and crispy on the bottom. Crispy is key! Do not flip prematurely. Enjoy the sizzle!


Flip and Fill Steak Quesadillas with Toppings:

Flip each steak quesadilla over. Once flipped, pull the top over and sprinkle with cilantro, tomato, and green onion, if desired. Then refold and cook until brown and crispy on the bottom and cheese is melted.

Serve with salsa and sour cream to dip. A big green salad is a great side to add color and vegetables to your meal.

To see a video of the cooking process, visit How Jen Does It.


Easy Steak Quesadillas. Nice and brown and crispy!

{For Your Pinning Pleasure!}

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Homemade Taco Seasoning Mix

Baja Fish Tacos

Easy Seasoned Taco Lentils


Steak au Poivre and Cooking with Home Chef

Steak au Poivre Meal

I’ve written about Home Chef before in this post, and promised that I would tell you all about making Steak au Poivre and the amazing sauce that I can’t stop thinking about!

Just because it has a fancy name does not mean this is hard to make. I loved learning how to make it using Home Chef meal delivery system, and it is a recipe that I will make again, especially for special occasions.

There is much to love about Home Chef, but my most favorite thing is that it gets me out of my comfort zone and shows me how to make delicious food that I would not have otherwise have learned how to make. Steak us Poivre is one of those things.

Home Chef Meal box

Steak au Poivre Ingredients Home Chef

Steak au Poivre is a French pepper steak recipe that uses peppercorns to help form a delicious crust on the steak. The peppercorns compliment the natural flavor of the steak. I was afraid it would be too spicy for my palate, but it was not. It was perfection.

What made this recipe so memorable for me was two things: the peppercorn crust on the steak and the AMAZING sauce that is served with it. The sauce made this a recipe that I must eat again, it was so good I wanted to drink it! I could not believe the amazing flavor.

Steak au Poivre Cracked Peppercorns

Steak au Poivre Sauce

I was so proud to serve this recipe to my family. It was beautifully presented and tasted divine. We felt like we were dining at a 5-star French restaurant, thanks to Home Chef!

Steak au Poivre Recipe

2 Sirloin Steaks

1/4 tsp Salt

1 Tbsp Cracked Black Peppercorns (divided)

2 tsp olive oil

2 Tbsp Butter (divided)

2 oz Sherry Wine

4 tsp Beef Demi-Glace

Steak au Poivre Seared

Make Steak Au Poivre

Take steaks out of the refrigerator and let set about 30 minutes to come to room temperature. Pat steaks dry, and season both sides with 1/4 tsp salt. Sprinkle half the cracked peppercorns (reserve remaining for the sauce) on one side of each steak, pressing gently to adhere.

Place a medium pan over medium-high heat (I used a cast iron pan) and add 2 tsp olive oil. Add steaks, peppercorn side down, pressing firmly into place. Reduce heat to medium, add 1 Tbsp butter (reserve remaining for the sauce) and cook undisturbed until browned, 4 minutes. Flip, and cook until steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes. Transfer steaks to a plate and rest 5 minutes. Reserve pan; no need to wipe clean.

Note: I prefer my steak medium-well, so I put them in the oven at 350 degrees for just a few minutes.

Make Steak au Poivre Sauce

Return pan used to cook steaks to high heat. Add remaining peppercorns and toast 30 seconds.

Add sherry, bring to a boil, and cook 1 minutes. Add remaining evaporated milk and demi-glace, return to a boil, and cook 2 minutes. Remove from burner and stir in remaining butter. Transfer sauce to a bowl to serve with steaks.

Home Chef Meal Delivery System

Home Chef is a fresh ingredient and recipe meal delivery service. It is “Home Cooking Made Simple” and delivers everything you need for a delicious meal. An insulated box is delivered to your door and stays cold until you get home, with no signature required.

I was giddy with the idea of a chef creating recipes, planning my menu and shopping for me!

A meal delivery service means no grocery lines, no menu planning, no fighting traffic while driving to the store, no parking lot struggles (or in my case remembering where you parked), no wasting money on unhealthy takeout, and perfectly portioned ingredients which means no waste.

The Home Chef website is really easy to use. You choose between 13 easy-to-follow recipes which are always updated. They offer meat, seafood, low-carb, gluten-free options and also vegetarian options. They use ingredient suppliers with sustainable practices & who benefit the ecosystems in which they operate.

One of my favorite things about Home Chef was that you can edit the number of weekly meals or servings you receive, skip a week or pause your account with the click of a button. Subscriptions are easy and flexible, and there are no binding contracts so you can try it with no commitment and cancel at any time.

The process is so fun: unpacking the box, setting out the ingredients, reading over the illustrated step-by-step instructions on the meal recipe card, filling my home with amazing food aromas & presenting a beautiful meal to my loved ones.


Steak au Poivre Ingredients

Home Chef Recipes – Baja Fish Tacos & Steak au Poivre

I’ve made 2 Home Chef recipes: Baja Fish Tacos & Steak au Poivre. Both were absolutely delicious!

I loved learning cooking techniques I have never done before, along with simple tips I can reuse over and over.

I also love that the recipe card is for the entire meal, so that at the end of about 30 minutes the main dish and side dishes are all done at the same time! Home Chef does all the thinking for you. I REALLY like that.

When I’m planning my own meals the side dishes are more like an afterthought, and I use whatever I have at home. With Home Chef, the meal components go so well together because the side dishes are planned by a real chef, to go perfectly with the main course, like the slaw topping for these fish tacos, or the cauliflower gratin side dish that came as part of the Steak au Poivre.

Convenience and confidence–these are the 2 words I think of when summing up my Home Chef experience. It can’t be any more convenient and my confidence as a home chef was at an all-time high making such easy, beautiful and delicious meals!


$30 Off Your First Purchase

Use voucher code NEWFOOD FOR $30 Off your first purchase. If you click-through to Home Chef using any links from this post, the voucher code is already embedded and will appear when you check out. Easy Peasy!

Need a fun gift for a friend? Have a friend going through a struggle that makes meal planning hard? Home Chef offers GIFT CARDS! I don’t know about you, but I would LOVE being gifted a subscription to Home Chef.

Steak au Poivre (pepper steak) with an amazing sauce that you will want to drink!{for your pinning pleasure}


What about you? Does subscribing to Home Chef appeal to you? What would you enjoy about a home recipe and ingredient delivery system?





6 Super Simple Dinner Recipes Using Trader Joes Ingredients + A Shopping List

egg carton from Trader Joes

I have a dear friend whose husband was in a bad car accident last November. He suffered a traumatic brain injury & her world has been turned upside down. He has been healing all of these months and is not home yet. As you can imagine, keeping up with meals has been a challenge. Her daughter asked me to make a simple meal plan with some quick meal ideas for her Mom to make, in between trips to caring for her husband.

My friend likes simple, healthy food, so I hope this plan will serve her well & the grocery list make shopping convenient for her.

6 Super Simple Dinner Recipes

This plan has one chicken dish, one ground beef dish, one fish dish, 2 vegetarian soups and one “brinner” or breakfast for dinner.  This will give 6 meals total.

These dinner recipes are super simple, quick and easy, & are made using Trader Joes groceries.

Serve each meal with a big, green leafy salad and one another type of vegetable on the side, if desired.



Balsamic Slow Cooker Chicken  & Roasted Potatoes



4 organic chicken breasts

organic chicken broth (in a box)

balsamic vinegar

brown sugar, 3 cloves garlic, dried basil, dried oregano, dried thyme, dried rosemary

Red potatoes


Slow Cooker Balsamic Vinegar

1/2 cup balsamic vinegar

1/2 cup chicken broth

1/4 cup brown sugar, packed

3 cloves garlic, minced

4 boneless, skin-less chicken breasts

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

salt & pepper to taste

In a small bowl, whisk together balsamic vinegar, chicken broth, brown sugar and garlic; set aside. 

Season chicken breasts with basil, oregano, thyme, rosemary, salt & pepper.

Place chicken breasts into a 6 qt slow cooker. Stir in balsamic vinegar mixture. Cover and cook on low heat for 7-8 hours or high 3-4 hours.  


Roasted Red Potatoes

Wash potatoes. Cut into 1/4. Put in a single layer on a baking sheet. Drizzle with oil & seasons with salt, pepper & some dried rosemary. Toss (I use my hands) then place in a single layer once again. Bake 400 degrees for 20-25 minutes or until golden brown on the bottom and able to prick with a fork.



Soup #1

Easy Black Bean Soup with $.99 Pretzel Bread



15 ounce can black beans

frozen corn


vegetable broth


$.99 cent pretzel bread (small loaf, comes in a paper sleeve)



Using recipe below, which really just takes minutes, make the soup.  Serve in bowls with pretzel bread for dipping.


Easy Black Bean Soup
{happy herbivore}

15 ounce can black beans, drained and rinsed
1 cup frozen corn, thawed (or not:))
1 cup salsa
11/2 cups vegetable broth (more or less, depending on desired thickness)
1/2 tsp cumin
dash of hot sauce
salt and pepper to taste

tortilla chips (optional)

Place 1 cup beans, salsa, broth and cumin in a blender and puree until smooth. Transfer to a medium saucepan and add remaining ingredients except chips. Stir to combine and heat thoroughly over low. Once warmed, serve and garnish with broken chips.





Swai Fish Filets on a Bed of Wild Rice, Veggie & Salad


To Buy:

Swai frozen fillets (any white fish if Swai is not available)

frozen multi-grain rice packs

dried dill




Line baking sheet with foil. Lay out thawed fish filets. Sprinkle both sides with salt, pepper and dill. Add a pat of butter on to of each filet. Bake 400 degrees for 15-20 minutes or until no longer opaque in the middle and flakes easily. Serve with rice, veggie & salad.



a pan full of ingredients for sloppy joes


Sloppy Joes with Mashed Potatoes



1 lb Organic, grass-fed beef

hamburger buns

mashed potatoes (in a bag in the freezer section)

ketchup, mustard, Worcestershire Sauce, lemon, chili powder, brown sugar, cumin, paprika, oregano



Use this recipe for Sloppy Joes, but substitute the lentils for the ground beef.  So easy! Serve on buns with a side of mashed potatoes.




Soup #2

Easy Tomato, Pesto, Tortellini Soup



Organic Tomato Soup (in a box)

Container of prepared pesto (in refrigerator section)

Container of fresh tortellini pasta (in refrigerator section)

Sourdough bread (optional)



Pour the tomato soup into a sauce pan. Let come to almost a boil, then reduce heat.  Add tortellini pasta and cook for 4-6 minutes or according to package directions. Taste one to make sure it is tender. Last step, add 2 large spoonfuls of prepared pesto & swirl into the soup. Serve with crusty bread.



piece of bread with an egg cooked inside of it

“Brinner” (Breakfast for Dinner)

Toad In a Hole + Nitrate-Free Bacon



Organic Eggs


Nitrate-Free Bacon (get the ‘already cooked’ kind, in the bacon area)

Frozen berries (your choice, I like blackberries)



Make Toad In a Hole using this recipe. Heat bacon for just seconds in the microwave according to directions. Serve with slightly thawed berries.



Trader Joes Shopping List


Slow Cooker Balsamic Chicken Dish Ingredients

4 organic chicken breasts (fresh or frozen)

organic chicken broth (in a box)

balsamic vinegar

brown sugar


dried basil

dried oregano

dried thyme

dried rosemary

red potatoes


Black Bean Soup Ingredients

15 ounce can black beans

frozen corn


vegetable broth


$.99 cent pretzel bread (small loaf, comes in a paper sleeve)

Tortilla chips (optional)


Fish Dish Ingredients

Swai frozen fillets (any white fish if Swai is not available)

multi-grain or organic brown rice packs (in freezer section)

dried dill



Beef Dish (Sloppy Joes) Ingredients

1 lb Organic, grass-fed beef

hamburger buns

mashed potatoes (in a bag in the freezer section)



Worcestershire Sauce


chili powder

brown sugar





Tomato, Basil, Tortellini Soup Ingredients

Organic Tomato Soup (in a box)

Container of prepared pesto (in refrigerator section)

Container of fresh tortellini pasta (in refrigerator section)

Sourdough bread (optional)


“Brinner” (Breakfast for Dinner) Ingredients

Organic Eggs


Nitrate-Free Bacon (get the ‘already cooked’ kind, in the bacon area)

Frozen berries (your choice, I like blackberries)



Bagged Salad Greens to eat with each meal

Frozen sides of veggies to eat with each meal

Something Sweet (I love Trader Joe’s bag of Nutty Bites)

Wine {smile}


Would you be willing to know more about our dear friends and consider giving toward a fund we set up to help lighten the load? We are getting close to the goal and I know every bit helps and so appreciated!

If you are unable to give, will you pray for them? The journey has been long and the road is hard. I know your prayers will bring continued peace & healing.


30 Minute Sloppy Joes

Pan of Sloppy Joes

Sloppy Joes have always been a comfort food for me.  This 30 Minute Sloppy Joes Recipe is a keeper. It’s almost as comforting as the recipe I’ve grown to love, which is the one my Mom makes and of course, can’t be replicated.  She just throws ingredients together, then tastes it, and it is magically perfect!

ATTENTION: My Essential Oil Recipe Blend Recipe Cards is part of the Herbs and Essential Oils Bundle! It is a super short sale so hurry! So much is included… 38 eBooks, eCourses, printables, and a membership site designed to help you use easy and effective natural remedies.

97% off! Click here to purchase and watch a short video all about it!

Find healing with natural remedies

My recipe is very, very similar to hers, and uses the ingredients that she does, with a few added herbs and spices.  It was very easy to make, and even though the recipe ingredient list looks long, most of the ingredients are spices.

It excludes the garlic and green/red pepper that many Sloppy Joe recipes use, so the only chopping is an onion. This not only keeps the flavor simple but keeps the preparation simple, too! It really is a breeze to mix together for a quick, filling, comforting family dinner.

Continue Reading…


Slow Cooker Meatloaf Meatballs & Sauce


I’ve been collecting easy recipes for the slow cooker that my whole family will love and eat. These Slow Cooker Meatloaf Meatballs & Sauce fit the bill and then some.  They are delicious, inexpensive, quick & easy, made in the slow cooker, and everyone loves them!


They taste like delicious little meatloaves. The binder to hold them together is cooked rice.  My Mom used to make something similar called Porcupine Meatballs, but they remind me of a meatloaf recipe I’ve made that also uses rice, so I named them Meatloaf Meatballs.  They have definitely become one of our family’s favorite meals!

I’m trying to get into the habit of making a slow cooker meal on Sundays.  It is a busy day for our family, as my girls are involved in church and youth group activities, and it seems like everyone needs to be somewhere at different times, and arrive home at different times– hungry & wanting food!

Why Our Family Needs Slow Cooker Sunday

My 16-year-old Teagan teaches Sunday School for 5-year-old’s during the first service, my Colsie & Avery attend youth group first service, and Todd and I sit attend church & listen to the sermon during the first service.  Then Todd takes the younger two home, & I have been attending a teen parenting class during the second service while my Teagan sits in church with her friends to hear the sermon during the second service.

Some Sunday afternoons Teagan has youth leadership team meetings and every Sunday evening my 2 high school girls attend youth group. Whew! I told you Sundays are crazy! I am so thankful for our church and all that we learn there as a family, and I’m so thankful my 3 girls all love being there.


Slow Cooker Sundays

Can you see why I need to utilize my slow cooker on Sundays? I love coming home from church to a house that smells delicious & food that is ready to eat.

These meatballs are a snap to put together, but if you would rather not be handling raw ground beef first thing in the morning, this can be thrown together the evening before, and kept in the refrigerator until morning.

A key step in keeping this recipe easy is to have rice that is already cooked.  Rice freezes beautifully in jars, so I always make extra when using my favorite rice maker.  Sometimes I get lazy and just buy Trader Joes frozen rice. They have a rice blend that uses a few different types of grains & adds extra fiber to this meal.

Do you have any favorite slow cooker recipes you love? If so, please share in the comments!


This recipe is from How Jen Does It. Click to watch her make this recipe on YouTube.  I add some onion powder & top them with ketchup for some added flavor and zing, which I thought was much needed.  Otherwise, I follow her recipe.

Slow Cooker Meatloaf Meatballs & Sauce

1 lb ground beef (preferably grass-fed & organic)

1 1/2 cups cooked rice

1 egg

2 8 oz cans tomato sauce

1/2 teaspoon onion powder

salt & pepper

1/4 cup or so of ketchup

Spray slow cooker with non-stick cooking spray or wipe with oil.  Pour one can of tomato sauce in the bottom of the slow cooker.

Mix ground beef, egg, rice, onion powder, salt & pepper.  Form into 1 1/2 inch balls.

Place on top of tomato sauce & pour 2nd can of tomato sauce on top of meatballs.

Top with ketchup (I just eyeball this and squirt it directly from the ketchup bottle, topping each meatball and adding the nice acidic tang that ketchup has.)

Cook on high 3 1/2 – 4 hours or low 7-8 hours.


Do not stir.  These are tender and can fall apart easily.

Use good quality ground beef with lower fat content.

Great served with mashed potatoes & green beans!


Quick Dinner – Korean Beef Over Rice


A Flavorful Dinner Staple

It is so fun to stumble upon an easy, healthful and delicious dinner that I know will be a weeknight staple around here.  This recipe will be in our rotation because it pleased every single person in our family, which is not an easy thing to do!

The flavor of this dish is very, very similar to Mongolian Beef, it is sweet and salty and just darn good!  Using ground beef makes it quick dinner that you can making in minutes. It is amazing how developed the flavor is in such a short time!


To Substitute Or Not Substitute

It is key to use certain ingredients in this recipe, so be careful with substitutions.  The sesame oil adds a flavor that is impossible to get with anything else.  The green onions and ginger are also ‘must-have’s’ in this recipe. We are not huge onion fans in this family, but when cooked right, in the right dish, they are amazing.

The substitutions I might make the next time I make this dish is brown rice for white rice, and maple syrup instead of brown sugar — just to make it a bit more healthy.


Fresh Ingredients

You just can’t go wrong with a recipe that has such great, fresh ingredients like garlic, onion and ginger.  Yum!  They are not only full of flavor, but also full of amazing nutrients for the body.



Grass Fed & Organic Please!

I highly recommend using grass-fed beef from a farmer you trust.  I cannot tell you the difference in flavor when I buy ground beef from my local co-op, where I know exactly what farm the cow came from.  My family can even tell when I substitute cheaper ground beef for organic, grass-fed beef.  It is worth every penny of the extra cost.  Flavor and peace-of-mind is priceless.


My Favorite Rice Maker

I use and love a handy-dandy rice maker.  This is the model I have.  It never fails to produce the perfect texture of rice.




Korean Beef Over Rice

1 cup uncooked brown or white rice

1/3 cup brown sugar, packed (or maple syrup)

1/4 cup soy sauce ( I used tamari)

1 Tablespoon sesame oil

1/4 – 1/2 teaspoon crushed red-pepper flakes

1/2-1 teaspoon grated ginger

1 pound ground beef

3 cloves garlic, minced

2 green onions, thinly sliced



1. Cook rice according to package directions.

2. Mix together brown sugar, soy sauce, sesame oil, red pepper flakes, & ginger in a small bowl.  Set Aside.

3. Brown ground beef in a skillet, set over medium-high heat.  Once cooked, drain off an excuse fat.  Add garlic to skillet and saute for 1-2 minutes, until fragrant.  Stir in sauce and half of green onions.  Bring to a simmer and cook for 2 minutes until well coated and heated through. Garnish with remaining green onions.  Serve over rice.



What About You?

What is a dinner staple in your house?

What do you think of the sound of this recipe?


Recipes I Want To Make This Week

Recipes I want to make this week


1. Homemade Hamburger Buns In The Breadmaker

These are easy, smell amazing when baking, and will go great with Red Lentil Sloppy Joes.

2.  Fresh Lemon Pasta Salad with Asparagus & Tomatoes

The asparagus looked beautiful in the supermarket this week.  I’m eager to make this dish. It tastes like spring!

3. Red Lentil Sloppy Joes

My kids gave this 2 thumbs up the last time I made it.  Lentils are packed with plant protein!

4. Tomatoes On Toast

I am still loading up on potassium, and tomatoes are a great source of it.  This is by far my favorite way to eat tomatoes!

5. Best Recipe I’ve Ever Messed Up

It has been a few weeks since I have made these bars..  I’m ready for some chocolate!

6. Salad Dressing So Good You Will Want To Drink It

I ran out of this.  I don’t like being out of this.  I love this!

7. Honey Whole Wheat Banana Muffins

My kids devour these after school.  The recipe makes a very large batch, enough to freeze!

8. The Perfect Iced Coffee Recipe

The weather is finally mild enough to drink my coffee iced.  Yay!

9.  Orzo with Roasted Vegetables

I make this in the fall with fall veggies.  I’m going to try it with spring veggies.

10. Raw Raspberry Bliss Bars

Gotta have these.  Again.  Never enough.  Yumz!