Steak Fajita Bowls

So I got the idea for this recipe from the Family Favorite Recipes  cookbook (that is the cookbook you asked about Mother), but I kind of did my own thing.  I loved the Taco Bell steak bowls from a long time ago, these are kind of similar, I think I will make them more like that next time.  Each serving, the way I made it, was 422 calories, but there will be tons of rice left over.  Noah and I gave this a 9, and Owen and Aaron gave it an 8.  Here's what to do:

1 lb fajita meat (my grocery store has it all chopped up ready to go, I get it when it goes on sale)
1/2 can El Pato
1/2 lime, juiced or more to taste
salt
1 T fajita seasoning
cumin, onion powder, and garlic powder to taste

1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, chopped

1 recipe Pioneer Woman's rice casserole (more like 1/8 of the recipe, lots of rice leftovers :))
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed

desired toppings, cheese avocado, etc.

Marinate the meat with the salsa, lime, fajita, salt, and spices to taste for a few hours.

Make the rice casserole according to the recipe instructions, but add in the beans along with the tomatoes and Rotel.  Cook an extra few mintues.

When ready to cook, cook the meat with the peppers and onions, then serve with the rice and eat.

Frickadeller

I found this recipe in my Favorite Family Recipes cookbook, and you can find the original recipe here.  I made some changes, so I will post the recipe the way I made it.  The boys and Aaron gave it a perfect 10, Jonah didn't like it, and I gave it an 8.  Each serving with 3 meatballs and gravy was 441 calories.  Here's what to do:

1 lb ground beef (leanest possible)
1 lb ground pork
1/2 c bread crumbs
1 t onion powder (at least)
4 T flour
1 egg
1/2 t salt
1/4 t sage
1/2 t thyme
3 cloves garlic, minced
1/4 c milk
6 T butter

3-4 T flour
1 c whole milk
1 beef bullion cube
seasonings to taste

Mix together the beef, pork, bread crumbs, onion powder, flour, egg, salt, sage, thyme, garlic and milk.  Form into 24 meatballs, then smash them a little until they look like fat hamburgers.  Melt the butter in a large skillet, and cook until the meatballs are well browned on all sides, about 5 minutes per side.  When all the meatballs have been cooked, using the same skillet, whisk in the flour to the drippings/remaining butter.  Stir in the milk and beef cube and whisk constantly.  Mine cooked extremely quickly, and I added quite a bit of water to get a thin enough gravy.  Season to taste and serve with the meatballs.