Freezer meals and fajitas

I went to RS last night and it was all about freezer meals. The gal in charge is in my ward and she literally makes all her meals for 2-3 months on one Saturday and freezes them. Then she never has to cook, other than heating them up and maybe adding a side dish or fresh produce. I am so excited to try this. For one, I am about 15 min away from a grocery store, I have two kids and one on the way, so there are days I don't want to cook or don't know what to cook. So this would save me time and money. She said it also saves her money and she doesn't have to worry about whats for dinner. And if she isn't home her husband knows exactly what to do. She just makes a list of all the meals she's made and how many of each so each time she takes a meal out she just crosses it off and she knows what she has and when she needs to start cooking again. She writes all the instructions on the bag or pan and walla, its ready. She just doubles every recipe and splits them up into 2-3 meals in either freezer bags or foil trays depending on what you are cooking. I may not freeze every meal but I think I may just make a weeks worth and double them so if I don't want to cook or can't I always have something.
So I thought of something that would make a great freezer dinner. I have been craving these fajitas for sometime now. When Trent and I were doing the South Beach we would have these at least once a week with no tortilla and just fresh tomatoes, black beans, and sour cream. But they are even better in tortillas and they seriously taste like the fajitas we got in Cancun. They are to die for and I thought what a good thing to freeze, you would just do the meat portion in the sauce and marinate in the freezer, when you are ready to make that for dinner, thaw it out, cook, and just add the veggies. Does that make sense? Anyways, I wanted to give you all the recipe.

Soy Lime Fajitas

(remember if you want to freeze this, just double the recipe and separate into two freezer bags, the meat and sauce portion only.)

1.5-2lbs skirt steak or other beef or chicken cut into strips

1 med onion, sliced

2 large different colors large bell peppers, sliced

1/4 cup soy sauce

1/4 cup lime juice

1 tsp. chili powder

2 Tablespoons Oil

Combine soy sauce, lime juice, chili powder, and oil. Slice meat and place meat and sauce in large bag and let marinate for 2 hours in fridge. If freezing, just freeze from this point.

If frozen, let thaw, it will continue to marinate. Add some oil to your pan and let it get hot. Add meat and when browned, remove meat and add veggies, cook until softened. Then add meat back and heat through.

Serve with salsa, sour cream, black beans, and guacamole.