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.

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.

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.