Making Fajitas With a Little Help From Birds Eye

I don't know about you, but I seem to find myself extra busy in Spetember.

After a relaxing interesting 6 weeks off from the school run, we are back into the routine of school, homework and early bed times with a bang.

Dinner times can end up being boring as I just don't seem to have the time to come up with new ideas of things to eat, we end up getting stuck in a rut of eating the same things on a weekly basis.

Birds Eye to the rescue.

This lovely company have enlisted the help of some talented little chefs to bring us parents a range of ideas for tasty dinner time recipes, designed to be yummy and appealing to even the fussiest of taste buds.

The list includes :

Fish Finger Pizza

Waffle Submarine

Waffle Nachos

The girls and I opted to make the Chicken Dipper Fajitas seen as normal fajitas are always a family favourite.

Chicken and Chorizo Stew Recipe

One of the reasons I love my slow cooker, is because I have something cooking at the start of the day and leave it to bubble away until we are ready to eat late. Another advantage is that we can all eat the same meal at different times of the day. This week I decided to make chicken and chorizo stew, I made that much that there was even some leftover for freezing

Ingredients

* 3 Chicken Breasts
* 200g Chorizo
* Tin of mixed beans (we had mexican ones for an added kick)
* 1 Large Onion
* 3 Carrots
* 2 Medium Potatoes
* Tin of Chopped Tomatoes
* 500ml Chicken Stock
* 1 Tbsp Tomato Puree
* 2 Tsp Smoked Paprika

Preparation

* Dice the onion, cut the carrots into thick slices and cut the potatoes into small chunks, lay these on the bottom of the slow cooker

* Place the mixed beans over the top of the carrots, onions and potatoes.

* Cut the chorizo into small pieces.

* Put the chicken breasts and chorizo on top of what is already in the slow cooker.

* Mix the paprika and tomato puree into the chicken stock.