Cooking Method:

1. In a slow cooker,combine onion,red and green bell peppers and tomato.
2. Mix well. 
3. Top vegetable mixture with soy sauce.
4. In a small mixing bowl,combine olive oil and fajita seasoning.Mix well.
5. Rub oil mixture into chicken slices until evenly coated.
6. Add seasoned chicken pieces to slow cooker.
7. Cover slow cooker and cook on low-heat setting for 6-7 hours or until chicken pieces are tender.
8. Turn off slow cooker.
9. Transfer cooked chicken and vegetables to serving platter.
10. Serve hot.

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• 20 oz (600 ml) can pineapple slices,drained and juice reserved
• 8 oz (240 ml) bottle nonfat Catalina salad dressing
• 1/4 cup (60 g) minced onion
• 2 tablespoons instant chicken bouillon granules
• 1/2 teaspoon onion powder
• 1/8 teaspoon lemon pepper
• 1 medium green bell pepper,cut into strips
• 1 tablespoon cornstarch
• 1 tablespoon water

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place chicken breasts in slow cooker.
3. In a medium mixing bowl,combine reserved pineapple juice,salad dressing,minced onion,bouillon granules,onion powder and lemon pepper.Mix well.
4. Pour juice mixture over chicken in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 6-7 hours.
6. Arrange cubed pineapples and bell pepper strips on top of chicken.Cook for a further 20 minutes or until cooked through.
7. Remove cooked chicken,pineapples and bell pepper from slow cooker and transfer on serving platter.
8. In a small mixing bowl,combine water and cornstarch.Stir well until cornstarch dissolved.
9. Add cornstarch mixture to slow cooker and cook,stirring,until sauce is thickened.
10. Pour sauce over chicken and serve.More slow cooker recipes>>>>>

Ingredients: 

• 3 pounds (1.44 kg) boneless and skinless chicken breasts,cut into chunks
• 1 large head of broccoli,stems removed
• 1 red bell pepper,sliced
• 1 green bell pepper,sliced
• 1 medium yellow onion,peeled and sliced
• 1/4 cup (60 ml) coconut aminos
• coconut oil
• salt and freshly ground black pepper to taste

Cheesy steak egg rolls. Delicious fried egg rolls served with homemade horseradish sauce. Very easy recipe.
Makes 10 egg rolls

Ingredients:

• 10 egg rolls wrappers
• 2 cups (500 g) cooked sirloin steak strips
• half of green bell pepper,thinly sliced
• 1/2 of red onion,thinly sliced
• 3 tablespoons unsalted butter ,melted
• 1/2 teaspoon garlic powder
• 5 slices of provolone cheese,cut into halves
• canola oil for frying
• 1 large egg,beaten

For the Horseradish Sauce:

• 1/2 cup (125 g) light mayo
• 1 tablespoon milk
• 1 teaspoon horseradish
• 1/4 teaspoon garlic powder
• 1/8 teaspoon freshly cracked black pepper

Cooking Method:

1. Pour into your fryer  at least 1-inch (2,5 cm) of canola oil.
2. Heat to 375 F (185 C).
3. Heat melted butter in a saute pan over medium heat.Add sliced green bell peppers and onions and cook until soft and tender (for about 5 minutes). Add sirloin steak strips and garlic powder and stir well to combine.
4. Remove from the heat ,set aside and let coll at room temperature.
5. Meanwhile,put an egg roll wrapper on a clean dry surface.
6. Brush all the edges with the  beaten egg. 
7.  Place a couple strips of sirloin steak,green bell pepper and onions in the center of egg roll wrapper and top of half of provolone cheese.
8. Fold the bottom corner of the wrapper over the filling then fold in the right side and left side.
9. Roll all corners and seal tightly.
10. Repeat the same steps with remaining egg rolls and fillings.
11. Working in the batches,fry rolls in hot oil for 3-5 minutes or until golden brown.
12. Pat dry with paper towel.