Why You’ll Love This Recipe

I’m not exaggerating when I say this has become my go-to for a quick, low carb lunch I can make in 15 minutes. It’s ridiculously easy and satisfies those sandwich cravings without derailing your low-carb lifestyle. Plus, it’s totally customizable – more on that later.

Ingredients You’ll Need

Serving Size: 2

• 2 Chicken Breasts
• 1 bell pepper, sliced (I like to mix red and orange peppers)
• 1-2 cups of mushrooms, sliced
• 1 medium onion, thinly sliced
• 4 slices provolone cheese
• 2 tablespoon avocado oil
• Worcestershire sauce
• Garlic powder
• Salt and pepper to taste

Feel free to mix this up, too! If you don’t like mushrooms, just stick with the onions and peppers. If you’re not a fan of peppers, load up on the mushrooms and onions. Any combination will be delicious.

The Simple Steps

1. Wash and slice all the veggies
2. Heat oil in a large skillet over medium-high heat
3. Season chicken and slice the chicken breasts into strips
4. Sauté chicken until cooked through and browned (about 5-7 minutes), remove from skillet
5. Sauté peppers, onions and mushrooms until soft and slightly caramelized (about 5-7 minutes)
6. Return everything to the pan, mix in the Worcestershire sauce, top with cheese, and cover until melted

Make It Your Own

There are so many ways to serve this dish. I love the quick and easy way, which is served right out of the pan with melty cheesy goodness. It’s low-carb, protein packed and very satisfying. But if you’re feeling fancy, and want that sandwich vibe, wrap it in lettuce leaves. Some people like to serve it over cauliflower rice or low-carb tortillas. The possibilities are endless.

Tips for the Best Results

Season generously! The original Philly joints know salt is your friend. Make sure to add salt, pepper and garlic powder to both sides of the chicken, for ultimate flavor.

Let the vegetables get some color – those browned bits add incredible flavor.

Use room temperature cheese for better melting.

Storage and Meal Prep

This recipe is perfect for meal prep. The filling keeps well in the fridge for 3-4 days, making it ideal for quick lunches. All you have to do is reheat in a skillet or microwave until warm and then add the cheese. I like to nuke it for about 30 seconds in the microwave, then transfer to a skillet where I can melt the cheese. It’s just as delicious the next day.

The Bottom Line

This low-carb chicken cheesesteak recipe proves you don’t need bread to enjoy this classic sandwich. It’s quick enough for busy schedules, satisfying enough for weekend cravings, and adaptable enough to please the whole family. Plus, clean-up is minimal – just one pan to wash!

Whether you’re following a keto diet, watching your carbs, or just looking for a healthier twist on comfort food, this recipe needs to be in your rotation. Trust me, you won’t miss the bread.

Nutritional Information (Per Serving)

• Servings: 2
• Calories: ~545
• Protein: ~45g
• Fat: ~32g
• Carbs: ~16g
• Sugar: ~7g
• Fiber: ~2.5g

Ready to give it a try? I’d love to hear how it turns out in the comments below!

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Quick and Easy Low Carb Chicken Cheesesteak

This low-carb version hits all the right notes – tons of flavor, melty cheese, and tender vegetables – minus the guilt. The best part? You probably have everything you need in your kitchen right now.

Course Dinner, Lunch

Cuisine American

Keyword chicken cheesesteak, easy recipe, low carb

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Calories 545kcal

Ingredients

• 2 Chicken breasts
• 1 Bell pepper sliced
• 1-2 cups Mushrooms sliced
• 1 Medium onion sliced
• 4 slices Provolone cheese
• 2 tbsp Worcestershire sauce
• 2 tbsp Avocado oil
• Garlic Powder
• Salt
• Pepepr

Instructions

• Wash and dry fresh produce. Slice bell peppers lengthwise into thin strips.
• Slice the onion into thin half moons.
• Thinly slice the mushrooms.
• Preheat a skillet over medium-high heat.
• Season both sides of the chicken breasts with salt, pepper and garlic powder.
• Slice the chicken breasts into strips.
• Add 1 tbsp of oil to the preheated skillet and swirl to coat the bottom.
• Add chicken and stir until completely cooked through, about 5-7 minutes.
• Remove chicken from the skillet and set aside.
• Return skillet to medium-high heat, add the rest of the oil (1 tbsp) to the skillet and swirl to coat the bottom. Add onions and peppers and stir-fry for 2-3 minutes, or until softened. Add mushrooms and continue to cook another 2-3 minutes or until all veggies are fork tender and slightly caramelized.
• Add chicken back to the skillet and stir.
• Add Worcestershire sauce and stir to coat.
• Cover chicken and veggies with provolone cheese, turn off the heat and cover until melted.
• Split between two plates to serve, and enjoy!
• If meal prepping, set one portion aside before adding the cheese and store in refrigerator. To reheat, add to skillet until veggies and chicken are hot and melt fresh provolone on top.

Keywords: low carb chicken cheesesteak, keto Philly cheesesteak, no bread cheesesteak, easy low carb dinner, quick keto meals

The post Quick and Easy Low Carb Chicken Cheesesteak Recipe appeared first on Jane Erica.

What I Ate This Week: Fresh, Healthy & Easy Meals

Breakfast

This week I prepared two of my go-to breakfasts. Depending on what I am feeling like they both are great options to keep me full and satisfied, while also being healthy and easy to make.

This go-to option for breakfast is a quick egg scramble with spinach and tomato. Once the veggies are sauteed, I crack 1-2 eggs (depending on my hunger level), scramble everything up with salt and pepper and serve.

Breakfast option number two is on the sweeter side, with these whole wheat protein pancakes, smothered in berries and a tablespoon of pure maple syrup.

You can find these in the freezer department at Aldi (I am not making fresh waffles during the week, these babies pop right in the toaster for a few minutes.) Rylee loves them too and she is a huge fan of berries so this is one of her favorite breakfasts in the morning as well. Two waffles is 12 grams of protein and only 220 calories.

Lunch

Lunch this week did work around some leftovers I had in the fridge from the weekend. I cooked salmon and used that for two days this week. I served one lunch with some leftover green beans and a homemade Greek chickpea salad.

I used the other piece of salmon on another day, with a salad filled with fresh veggies we had in the fridge like spinach and Italian mixed lettuces, tomatoes, cucumbers, olives, red/orange peppers, topped with sunflower seeds for crunch and an olive oil and vinegar dressing.

One of my new go-to lunches are these Greek “lettuce pita” gyros. I used leftover lemon-pepper, oregano seasoned chicken and filled them into these butter lettuce cups, added tomatoes, red onion, cucumber, feta cheese and Aldi’s pre-made tzatziki sauce which is incredible.

They are delicious and really filling too.

Dinner

Dinners included a normal Greek Pita, filled with chicken and all the veggies, and of course that tzatziki sauce.

We also had our typical Taco Tuesday night. I served my tacos on corn tortillas and made three little tacos. I like to preheat the corn tortillas in the air fry for a few minutes before topping them to make them a bit more sturdy and easier to eat. I like the texture better that way, too.

Not pictured was also one night of our go-to seasoned chicken thighs with a side of vegetables. It’s such an easy dinner to make and so satisfying when we can’t think of anything else. You bake the chicken thighs until they are cooked through and have good color on them and then serve it with whatever sides you can think of. Mac and cheese, rice, veggies, salad are all good options.

Sunday night dinners are always our go to spaghetti and sauce. Rylee actually made it this week, and I served mine over whole wheat pasta while the rest of the fam enjoyed Angel Hair. And to add some veggies to the mix, a salad on the side. There’s always something really comforting about ending the weekend with a delicious spaghetti dinner.

Dessert / Snacks

For snacks this week, I reached for my go to pantry staples. One morning I was rushing out the door to get to the office and grabbed this protein shake for breakfast. Which, with 30 grams of protein, was really helpful to have and filled me up until lunch. That day we ordered in soup and salad from Olive Garden, so I was able to stay on my healthy track (skipping the breadsticks of course, which I don’t really love that much anyways, so it worked for me!)

And in the afternoons if I needed a snack, I reached for one of these Maxx bars from Aldi. I love that they are not too sweet, which a lot of protein/snack bars are, and it has simple ingredients.

I still can’t help just a tiny bit of sweet as a nightcap at the end of the day. So I’ve been steering towards these babies for 1-2 little sweet treats at the end of the day. They are so good and can be addictive, but usually 2 little berries does the trick as they are pretty sweet.

And that is what I ate this week: fresh, healthy & easy meals for breakfast, lunch, dinner and snacks!

Let me know what you think and if any of these are similar to your go to meals or if they have inspired your menu planning for next week!

The post What I Ate This Week: Fresh, Healthy & Easy Meals appeared first on Jane Erica.

Why I love this recipe

For starters, this chicken and rice one pot recipe with cilantro-lime sauce so easy to make. I love cooking both the main and side dish in the same pot. The flavors meld together and you don’t have to fuss over a bunch of different pots and pans at different times in the process. Plus the clean up super easy. The lime in the rice and the cilantro-topping adds a great flavor to the dish. Second, anytime my kids gobble down a dish and ask for seconds, it’s a winner. My kids love a good chicken and rice recipe and they definitely enjoyed this one. It was a nice switch up of the usual taco night too, as it had a lot of the same flavors.

I also really enjoyed the chicken. It was so tender due to it cooking slowly. And there are not a ton of ingredients in this recipe which is always a plus. The ingredients are also all ones I’m familiar with and usually have on hand or are always available at the store.

Tips for making this recipe

Coating the chicken in a plastic zip-lock back was a great and easy way to coat the chicken with seasoning, without the mess of another dish. You can also add a little cayenne pepper to the mix if you want to make it spicy. We opted to leave it out so we wouldn’t get any fuss from the kiddos.

When choosing your ingredients, make sure you don’t use instant rice in this dish or you’ll over cook it, as the chicken finishes cooking in the same pot.

When to make this recipe

This recipe is perfect for a weeknight dinner. Everything can be easily found at the grocery store and even kept on hand until your ready to make. Items like the beans, green chilis and taco seasoning can hang in the pantry, and the other items like garlic, limes, and chicken broth are staples in any kitchen.

The dish turned out amazing and the whole family loved it.

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Chicken and Rice One Pot Recipe with Cilantro Lime Sauce

This easy one pot dish is perfect for a weeknight dinner, and it's kid-friendly.

Course Dinner

Cuisine Southwest

Keyword chicken, one pot, rice

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Calories 400kcal

Ingredients

Chicken

• 1 package taco seasoning
• 2 boneless/skinless chicken breasts cut in half
• 1 tbsp cooking oil avocado or olive oil

Rice Mixture

• 2 1/4 cups chicken broth
• 2 tbsp lime juice 1-2 limes
• 1 tbsp finely chopped garlic 3-4 cloves
• 1 cup uncooked regular long-grain white rice
• 1 cup black beans (from 15-oz can) drained and rinsed
• 4.5 oz chopped green chiles 1 can

Cilantro-Lime Sauce

• 1/4 cup water
• 2 tbsp lime juice 1-2 limes
• 1 medium avocado
• 1/4 cup fresh cilantro leaves
• 1 tsp salt

Instructions

• In large resealable plastic bag, add chicken and taco seasoning mix. Seal and shake to coat chicken evenly.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet and cover to keep warm.
• To same skillet, add Rice Mixture ingredients; heat to boiling.
• Cover and reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half.
• Stir mixture thoroughly and place chicken on top of the rice.
• Cover and continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender.
• Meanwhile, in mini food processor or blender, combine Cilantro-Lime Sauce ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable plastic bag.
• Remove chicken and cut at angle into 1/2-inch slices. Then return chicken to skillet.
• Cut the corner off one end of the sauce bag and squeeze on top of sliced chicken and rice before serving.
• Optional: Garnish with chopped cilantro and lime wedges.

The post Chicken and Rice One Pot Recipe with Cilantro-Lime Sauce appeared first on Jane Erica.

Tacos are usually an easy go to for us when planning our weekly dinner menu. And it’s a meal that the entire family loves. So this recipe adds to the variety of regular beef tacos and our favorite Shredded Chicken Taco recipe.

Ingredients in Instant Pot Korean Pork Tacos

This recipe starts with a quick marinade, mixing together pretty much the entire list of ingredients for the pork, like soy sauce, brown sugar, red onion, jalepeño, ginger and rice vinegar.

For extra spice, you can add another jalepeño, but we kept ours to only one since the kids were eating it as well.

You can also use a pork tenderloin or pork butt/shoulder roast for this, which is super easy to find at the grocery store.

For the slaw, I always opt for a premade coleslaw cabbage mix, versus having to chop those additional veggies up. It makes this recipe easier to make, less time and mess.

How to Make Instant Pot Korean Pork Tacos

After the marinade is made and the pork is cut into smaller pieces, they are browed in the pot for extra flavor. Throw in the whole garlic cloves… yummmmm… and then set to pressure cook for 30 minutes.

After the pressure is released, carefully lift the lid and shred the pork. It’s fall apart tender and easy to do.

While the pork is cooking in the pressure cooker, which takes about 30 minutes, you can get the slaw ready. The slaw mix is made by combining the brown sugar, sesame oil, olive oil, ginger, salt and mayo in a bowl and whisking until smooth.

Right before you serve up the tacos, add in the cabbage, green onions and cilantro, so it stays nice and crisp, and not too soggy.

For an extra kick, we like to add some pickled jalepeños or sriracha on top. Don’t forget a squeeze of fresh lime to bring it all together.

Tips and Reminders for Cooking Instant Pot Korean Pork Tacos

Our Instant Pot allows you to sauté on the stove, which I recommend as it’s a lot easier to get a nice sear on the meat. Once it’s nice and browned, the handles make it super easy to transfer the pot to the pressure cooker.

You can shred the meat great with two forks, but a tip for getting a nice even shredded meat is transferring it to a bowl and using a hand mixer to shred it.

This recipe makes a lot of meat, so it’s great for saving or freezing for another time. It could make a great protein for a Korean Bulgogi Rice Bowl.

I highly recommend the pre-shredded cabbage mix, which makes this recipe even easier than it already is. It takes less time prepping and there’s less waste as well.

Cilantro is readily available in the store so it’s easy to find, but if you have an herb garden, it doesn’t grow well year round in Florida. Try Culantro instead which has many of the same qualities as cilantro.

I hope you have fun making this recipe and adding it to your next Taco Tuesday. If you enjoyed it, here are some other recipes you might be interested in!

• Instant Pot Shredded Chicken Street Taco Recipe
• Black Bean & Avocado Fiesta Salad Recipe

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Instant Pot Korean Pork Tacos

This instant pot recipe is full of flavor and easy to make to switch up your typical Taco Tuesday dinner.

Course Main Course

Cuisine Asian

Keyword tacos

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 12 Servings

Equipment

• Pressure Cooker

Ingredients

Pork

• 1/2 cup light or dark brown sugar
• 1/2 cup soy sauce
• 1/2 cup diced red onion
• 1 jalapeño pepper, finely chopped
• 2 tbsp freshly grated ginger
• 1 tbsp rice vinegar
• 2 tbsp sesame seeds
• 3 lbs pork tenderloin or pork butt/shoulder roast
• salt and pepper, to taste
• 5 whole garlic cloves

Slaw

• 1 tbsp light or dark brown sugar
• 1 tsp sesame oil
• 1 tbsp olive oil
• juice of half a lime
• 1 tsp freshly grated ginger
• 1/2 teaspoon salt
• 4 cups coleslaw cabbage mix
• 2 tbsp mayonnaise
• 4 green onions, chopped
• 1/4 cup chopped cilantro

Instructions

To make the pork

• Combine the brown sugar, soy sauce, red onion, jalapeño, ginger, rice vinegar, and sesame seeds in a bowl and whisk until smooth.
• Sprinkle pork with salt and pepper and brown in the instant pot. Brown all or most sides, about 3-4 minutes per side.
• Transfer pot to Instant Pot if browned on the stove. Pour soy sauce mixture over the top. Add the garlic cloves.
• Cover with lid and cook on pressure cook setting for 30 minutes.
• Release the pressure before opening the lid.
• Shred pork and use immediately or freeze leftovers and store for up to 3 months.

To make the slaw

• Combine the brown sugar, sesame oil, olive oil, ginger, salt and mayo in a bowl and whisk until smooth.
• In a bowl combine the cabbage mix, green onions and cilantro together. Pour dressing over the top and toss until combined.
• Top slaw on assembled pork tacos and enjoy!

The post Instant Pot Korean Pork Tacos appeared first on Jane Erica.

Well, it’s a mix of some crunchy, healthy superfoods you wouldn’t think of but you can find easily and make at home! I went there recently and could not get over how good it was on an avocado, because it adds that crunchy texture, making it so satisfying.

Read on to discover 5 Superfoods that make up the First Watch “Superseed Crunch” so you can make it at home and what makes them so good for you.

“Superseed Crunch” Mix

These five superfoods not only bring on a nutritious punch but they add a crunch factor to any dish—salad, avocado toast, you name it. I’ve made a big batch of this mix and put it on so many things at home, and it really adds a lot not only in flavor but in major crunch factor.

Hemp Seeds (or hemp hearts, shown below)

According to WebMD, hemp seeds are an excellent source of plant-based protein and contain all nine essential amino acids. They can also benefit heart health and have anti-inflammatory properties. I happened to have hemp hearts in my pantry already even though the recipe calls for hemp seeds. It still tastes great even using the softer inside of the hemp seed, but I am sure you’d get more of a crunch using hemp seeds.

Sunflower Seeds

These anti-inflammatory seeds can benefit your health in a number of ways like decreasing high blood pressure. Vitamins like zinc and selenium in sunflower seeds help support the immune system and high levels of protein and vitamin B help boost energy.

Flax Seeds

Reading about flax seeds makes me want to put them on everything! They are a great source of fiber and Omega-3 fatty acids and they also have cancer-fighting lignans. Lignans, according to WebMD “may help protect against cancer by blocking enzymes that are involved in hormone metabolism and interfering with the growth and spread of tumor cells.”

Pepitas

Pepitas are actually pumpkin seeds without the hard outer shell. They are super easy to find in the grocery store, even Aldi has them on the shelves. Pepitas have the amino acid tryptophan which promotes sleep and magnesium which can naturally reduce stress.

For another way to enjoy pumpkin seeds, check out this Salty Sweet Roasted Pumpkin Seed Recipe.

Kasha

Kasha, or roasted buckwheat, is actually a seed and is not wheat or even a grain at all. It’s a great option for a fiber-rich grain alternative for those who are gluten-free. It can also play a role in managing blood sugar and help with digestion.

Create your mix

It’s so easy to find all five of these crunchy superfoods at the grocery store. After mixing them all together, I stored them in the pantry in an airtight container.

That way it’s already made to grab it and sprinkle it on top of anything I want to add some texture to.

My favorite is on top of an avocado, or avocado toast. I love avocados, but they do need a good crunchy texture before eating them plain and this helps get all the healthy fats and nutrients from the crunch mix all in one fueling and filling meal.

So add these 5 crunchy superfoods to your shopping list next time and start adding the crunch factor to your meals, along with all these amazing health benefits.

Looking for your next meal prep idea? Check out this super easy breakfast sandwich meal prep post!

The post Discover 5 Superfoods that pack a big crunch appeared first on Jane Erica.

Honey-Soy Broiled Salmon Recipe

We’ve served it with a veggie, like broccoli or green beans, and rice or cauliflower rice.

When I made this the first time, Brett practically swallowed his plate whole. And he doesn’t even really like fish! His only recommendation was to make more sauce to cover the rice because it was that good and there wasn’t enough to go around.

Why I love this Recipe

During the week, it’s often hard to have a really yummy meal that is easy to make and one that we look forward to. With this Honey-Soy Broiled Salmon recipe, I whisk up the sauce and marinate the salmon in a bowl or ziploc bag in the fridge for 30+ minutes. The longer it sits, the more flavorful.

Then, when it’s time to eat, I’ll turn the oven on broil and cook the salmon for about 10 minutes. While it’s cooking in the oven, I’ll saute up some veggies or cook the rice.

It really can’t get any easier than that!

Tips for Making Honey-Soy Broiled Salmon

• I do prefer to keep the salmon marinating in a ziploc baggie. That way, every couple minutes or so, I can toss the fish around and make sure all parts get fully covered.
• I’ve also been really into the Ginger Paste you can get at the store versus fresh. I feel like I always buy an entire Ginger root and then never use all of it. Plus, for convenience it’s nice to just give a little squeeze into the recipe, and it still tastes really good and fresh.
• Don’t skimp on the green onion. It really adds flavor to the dish. I usually even put more than the recipe calls for, because some of them get stuck in the bag or bowl after it’s been marinating.
• Don’t forget to make extra sauce to top off the fish and rice afterwards. Next time, I might try making a completely separate batch of it to make sure we have enough. I’m sure this sauce would be good left over as well!

Check out the recipe below! And for another Brett approved fish recipe, check out this Almond Crusted Tilapia dish.

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Honey-Soy Broiled Salmon

This easy Salmon recipe is full of flavor and pairs great with cauliflower rice and a veggie.

Course Main Course

Cuisine Asian, Seafood

Keyword broiled, easy, Salmon

Servings 2 servings

Calories 234kcal

Ingredients

• 2 salmon filets, skinned
• 1 tbsp rice vinegar
• 2 tbsp reduced-sodium soy sauce (Coco Aminos works as well)
• 1 tbsp honey
• 1 tsp minced fresh ginger
• 1 green onions, minced
• 1 tsp toasted sesame seeds

Instructions

• First, make sure the salmon is skinless. If you are crafty with the knife, you can of course do this yourself, but you can also ask your butcher from the seafood department to skin it for you.
• Next, whisk the rice vinegar, soy sauce, honey, ginger, and green onions together in a bowl and marinated the salmon for 15 minutes, keeping aside some to top the salmon with after it’s cooked.
• Then, cook the salmon in the oven on broil for 10 minutes. I threw it in and then worked the side dish while it cooked.
• Before serving, top the salmon with toasted sesame seeds. You can toast them yourself by placing them in a heated skillet and stirring constantly for about two minutes until they are golden brown and fragrant. Or feel free to buy pre-toasted sesame seeds.

Notes

Nutrition Bonus: Excellent source of omega-3s.

Nutrition Facts Per Serving: 234 calories; 13 g fat;  6 g carbohydrates; 23 g protein; 0 g fiber 

The post Honey-Soy Broiled Salmon Recipe appeared first on Jane Erica.

Why I love this Recipe

This recipe is super easy to whip together and full of fresh ingredients that are available in every season. There’s no cook time, so it’s as easy as chopping and throwing together in a bowl. It’s a great option for bringing with you to a barbecue to add a healthy option, and it’s so simple to make even when you’re hosting your own get together.

Tips for Making This Recipe

Using frozen sweet corn is a great way to cut down on prep time and still have a fresh tasting corn. It’s also the way to go to make sure sweet corn is available no matter when you decided to make this recipe.

Using frozen corn is also super easy to defrost when rinsing together with the beans before throwing in the remaining ingredients.

When it comes to adding the avocado, make sure you are not adding it until right before you serve, so it doesn’t turn brown. And the salad is best when it soaks up the delicious dressing for about 30 mins before serving.

Garnish the salad with a beautiful sprig of cilantro and some lime wedges. It’s such a colorful and flavorful dish to add to any plate.

When to Make This Recipe

We love making this recipe when we are grilling picanha on the barbecue and hanging outside. It’s such a fresh and crisp dish that adds a really nice lightness and flavor to that smokey, savory meat.

Because it’s served cold, it’s really easy to transport and bring with you to a summer pool party.

Once you chop all the veggies, and whisk together the dressing, the only step left is to mix everything together. Since there is no cook time, it’s a great side to add to a party that your hosting, especially if you have lots of other dishes and sides that require the heat from a stove or oven.

So check out the recipe below and enjoy this Black Bean and Avocado Fiesta Salad.

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Black Bean & Avocado Fiesta Salad

Fresh and flavorful, this salad is the perfect side dish for a summer barbecue and pairs great with grilled steak or chicken. It's super easy to make, too and is a crowd pleasure.

Course Salad, Side Dish

Keyword black beans, corn, salad, side dish

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Servings 8 servings

Ingredients

• 1 can organic black beans
• 1 cup frozen super sweet corn
• 1 cup grape tomatoes, halved
• 1/2 cup orange bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, diced
• 1 tbsp fresh cilantro, roughly chopped

Dressing

• 1 lime, juiced
• 1 tbsp dijon mustard
• 2 cloves garlic, minced
• 1/2 tbsp organic raw sugar
• 1/2 cup olive oil add slowly and whisk to make dressing
• salt & pepper to taste

Instructions

• Add beans and frozen corn to colander and rinse.
• Mix all remaining ingredients in bowl except the avocado.
• Make dressing.
• Mix all together. Let sit in fridge for 30 minutes.
• Add avocado to the salad right before serving. Garnish with cilantro leaves and lime if desired.

The post Black Bean & Avocado Fiesta Salad Recipe appeared first on Jane Erica.

Plus, if there is one thing I love to cook, it’s fish. So when we are feeling like seafood, I whip this dish up and it is so delicious and easy to make.

Not only is it five ingredients, but there’s really only three steps for making it. Honestly, which ever side dish you are making will probably take longer than this!

The first step is grinding up the almonds and flax-meal and making a breading out of it. You can season the “breading” if you’d prefer, but I usually salt and pepper the fish on both sides before brushing them with Dijon mustard.

Next, coat the filets in the almond and flax-meal mixture and panfry in avocado oil for about 3-4 minutes on each side, or until flaky. Then plate and serve!

Why I love this dish

First, it’s so easy to make, and for a fancy sounding dish like Keto Almond-Crusted Tilapia to be ready in 10 minutes, is amazing.

I have made this dish a few ways, and all come out great, but this particular version is definitely more health-conscious. Which is great when you are looking for a healthy option for an easy weeknight dinner.

It’s also keto-friendly and the texture of the flax-meal and almonds make for a really nice crunch on the flaky fish. It pairs great with a veggie, like sautéed broccoli and lemon. Or try a garlic mashed cauliflower on the side.

Pin the recipe below to save it for later! And check out some of my other super easy dinner recipes like this easy baked Salmon dish or Skirt Steak and homemade Chimichurri.

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5 Ingredient Keto Almond Crusted Tilapia

This 5 ingredient recipe is so easy to make, is keto-friendly and is ready in 10 minutes.

Course Main Course

Cuisine Seafood

Keyword Almond Butter, dinner, keto, seafood, tilapia

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2 people

Ingredients

• 1/4 cup Whole natural almonds
• 2 tbsp Flax-meal
• 1 tbsp Dijon Mustard
• 2 6-ounce Tilapia Filets
• 1 tbsp Avocado Oil
• Salt & Pepper

Instructions

• Place almonds and flax-meal in a food processor for about 45 seconds or until finely ground. Then, transfer mixture to a shallow dish.
• Heat avocado oil in a large nonstick skillet over medium heat.
• Layout Tilapia filets and season both sides with salt and pepper.
• Brush Dijon mustard over both sides of fillets and dredge in crumb mixture.
• Cook in the skillet for 3-4 minutes on each side, or until cooked through.

The post 5 Ingredient Keto Almond-Crusted Tilapia Ready in 10 Minutes appeared first on Jane Erica.

Tips For Making this Pumpkin Seed Recipe

For the seeds, we carved three pumpkins and I put the pulp aside for when I was ready to sort out the seeds. I hand picked out as many as I could to make a good portion size of seeds and definitely didn’t get all of them out, so that is why I think two pumpkins should be good. But really any amount is perfect.

After rinsing the seeds, it’s ok to keep them a little wet before baking in the oven the first time. We like to roast them for 30 minutes before adding the seasoning to make sure they are cooked to crunchy perfection, without burning the season mix.

When you take the seeds out the first time, make sure there is still enough oil on the seeds so that the season mix sticks to them and doesn’t fall to the bottom of the bowl. If you need to, add a bit more oil to the bowl.

For the seasoned salt, our go to is Lawry’s. It really adds that something special and I highly recommend.

When mixing the seasoning together, doing so in a bowl first to get the proportions right and then sprinkling in as needed to cover your seeds, would be a good approach if you’re unsure about the number of seeds you pulled out.

Once you start baking the seasoned seeds in the oven, keep a close eye on them to make sure they don’t burn. If they do, they’ll turn bitter and not as good.

Why I love this Recipe

Not only is this pumpkin seed recipe the perfect mix of salty and sweet, but they are the crunchy texture I crave in a snack.

And when the sugar caramelizes and creates those pieces that stick together, it’s a mouthful of flavor that keeps you coming back for more.

Pumpkin seeds also have so many health benefits and are high in fiber, making it a delicious and nutritious snack. And eating them with the shells on, which we like to do, adds to their high fiber content.

They are also kid-friendly and a snack that is totally mom approved!

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Roasted Salty Sweet Pumpkin Seed Recipe

These flavorful pumpkin seeds are a delightful fall snack you won't be able to stop eating.

Course Snack

Cuisine American

Keyword fall, pumpkin, pumpkin seeds, snack

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Ingredients

• 2 Pumpkin's Seeds, scooped and washed clean
• 1 tbsp Olive Oil Enough to Coat
• 2 tbsp Brown Sugar
• 1 tbsp Seasoned Salt Like Lawry's
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Chili Powder
• 1/2 tsp Pepper
• 1/4 tsp Cumin

Instructions

• Preheat oven to 300°F
• Coat cleaned seeds in olive oil and lay flat on baking tray
• Bake for 30 minutes
• Remove from oven and add to a mixing bowl. Add remaining ingredients to the bowl and toss well to coat evenly
• Bake for another 30-45 minutes until seeds are golden brown

Notes

• Tip: Be sure to watch the seeds as they cook with the seasoning on them. Once the seasoning starts to burn they will turn bitter and not be as good. 

The post Salty Sweet Roasted Pumpkin Seed Recipe appeared first on Jane Erica.

Three ingredients is all it takes to make this dish. All you do, is dump them all in an Instant Pot, set the timer for 20 minutes and then twiddle your thumbs contemplating all the other things you could be accomplishing in that time other than cooking.

You can even start this dish with frozen chicken, which is what I did. I took the chicken straight from the freezer and plopped it in. It can’t get easier than that! (Especially because I am horrible at remembering to defrost things.)

Once the chicken is ready, you can shred it right in the pot and let it soak up more of the juices before serving.

Why I love these tacos

Serving these up is just as easy. I love crisping up corn tortillas in a pan for that real street taco taste. Then I top them off with a combination of our favorite toppings which include any kind of Mexican cheese, lettuce, avocado, cilantro, pickled onions, jalapeños, hot sauce and when we are feeling really fancy, an avocado-cilantro-lime crema.

Another great thing about this recipe is that the flavors can vary from time to time depending on what salsa brand and taco seasoning you use.

I love the Simply Nature Organic Thick & Chunky Salsa from Aldi. Any taco seasoning will do as well, or you can make your own spice mix including cumin, chili powder and garlic powder.

There are so many different combinations of these Instant Pot Shredded Chicken Street Tacos depending on the toppings you choose. They are great as leftovers as well! Use the same chicken as a topper in a salad or in a burrito bowl.

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Instant Pot Shredded Chicken Street Tacos

This easy dish will make any taco night a success. Once the chicken is in the Instant Pot, use that time to craft all the best toppings for this delicious shredded taco recipe done in 20 minutes.

Course Main Course

Cuisine Mexican

Keyword easy recipe, instant pot, mexican food, shredded chicken, street taco, tacos

Cook Time 20 minutes minutes

Servings 4

Equipment

• Pressure Cooker

Ingredients

• 1 Jar Salsa
• Package Taco Seasoning
• 2-3 Boneless, Skinless Chicken Breasts

Instructions

• Place all three ingredients in pressure cooker.
• Set pressure cook timer for 20 minutes. Let slow release for 5 minutes before releasing the pressure.
• Shred the chicken and serve with your favorite taco shells and toppings!

The post Instant Pot Shredded Chicken Street Taco Recipe appeared first on Jane Erica.