Philly Cheesesteak Salad

Cheese steak sandwiches, the ultimate comfort food. Growing up, my mother fried up Steak-Umms and served on a french roll or sourdough. While the rest of my family eats their sandwiches, I create a salad with the same comfort flavors.

Amy’s Cheese Steak Salad

Salad:

  • 2-3 Steak-Umms fried and seasoned with salt
  • Salad Greens of your choice
  • Grated cheese (I use cheddar, but you can use any)
  • Tad of Butter
  • 1 Green bell pepper – Julienned
  • 1 Red bell pepper – Julienned
  • 1 small onion – Juilienned
  • Tamed Jalapeno Slices

Dressing:

  • Mayonaise
  • Mustard (Yellow, Spicy, or Dijon)
  • Paprika

Directions:

Make the dressing ahead of time. Adjust the amount to taste.

Fry Steak-Umms. Saute the peppers and onion slices in butter and drippings from the steak. (Salt to taste) Place salad greens of your choice on a plate. Slice steak into bite size pieces, add to salad with a portion of the peppers and onions. Place a few slices of jalapenos on top and top with grated cheese. Drizzle dressing over the salad and mix.

Next time, I’m going to try to create this bell pepper stuffed cheese steak instead of salad. I’ll let you know how it goes.

“This keto recipe for philly cheesesteak stuffed peppers turned out AWESOME. And if you don’t eat the shell (I love the flavor, but I don’t eat the whole pepper) they are ONE CARB EACH.

Source: Keto Recipe: Philly Cheesesteak Stuffed Peppers (No Rice!)

Quick Chicken Soup

Last night, I wasn’t sure what to fix. After searching my cupboards, I decided to use the canned chicken I’d bought to make a quick soup perfect for cold winter nights without a lot of carbs. Each bowl is only 110 calories and 6 carbs.

Chicken No-Noodle Soup

  • 1 T. Butter
  • 1/2 yellow onion,¬†cubed
  • 1 celery stalk, sliced thin
  • 1/4 cup of carrots, cubed or grated
  • 10 fresh green beans (or frozen), bite size cuts
  • 1/2 zucchini, cubed
  • 1 T. frozen spinach
  • 1/4 c. green, red, or yellow bell pepper, cubed
  • 1 t. salt, or to taste
  • 1/4 t. black pepper
  • 1/4 t. cayenne pepper (optional)
  • 1/4 t. dried basil
  • 2 t. garlic powder
  • 1/2 t. thyme
  • 4 cups of chicken broth (or 4 c water with 4 tsp. chicken bullion)
  • 1- 10 oz. can of white chicken breast¬†in water (add water with chicken)
  • 1 T. cornstarch (optional thickener)

Directions:

  1. Saute onions, celery, carrots, bell peppers, green beans, and zucchini in 1 T. butter until soft.
  2. Add 4 cups of chicken broth.
  3. Add can of chicken with water.
  4. Add frozen spinach, salt, pepper, cayenne, basil, garlic powder, and thyme. Adjust seasoning if needed.
  5. Bring to a boil and remove about 1 T. of chicken broth into a measuring cup. Mix cornstarch in and return to soup. Stir until thickened slightly, reduce heat, simmer for an hour.

chickennonoodlesoupnutrition