✨This week’s second recipe: Philly Cheesesteak Casserole 🥩
I’ve been seeing this commercial a lot lately with a Philly cheesesteak burger that keeps making me crave a fresh cheesesteak sub! To satisfy my craving without compromising my nutrition, I decided to attempt a Philly cheesesteak casserole. I wasn’t sure how it was going to turn out, but it was so delicious! I also loved how I felt after eating it (not like a zombie) 💪🏼
Calories per serving: 274 cal
Protein per serving: 24 g
Carbs per serving: 8 g
1 lb flank steak
1/2 Tbsp olive oil
4 green bell peppers
1 large yellow onion
1 Tbsp paprika
1 Tbsp garlic powder
1/2 tbsp steak seasoning
2 tbsp Worcestershire sauce
8 slices reduced fat provolone cheese
1 cup shredded cheddar
1.Slice onions into 1-inch strips
2.Slice flank steak into thin strips. Place pan with olive oil over medium-high heat and add steak strips. Sauté until no longer pink
3.While the steak is cooking, cut bell peppers in half, remove the seeds, and put in the microwave for 3 mins. Place halves in the bottom of a baking dish. Place 4 slices provolone cheese over the peppers.
4.Add paprika, garlic powder, steak seasoning, cheddar cheese, and Worcestershire sauce to steak and stir until spices are evenly mixed. Cook for an additional 5 mins
5.Remove steak from pan with tongs (leave the juice) and set aside in large bowl. Add onions to the juice in pan. Sauté onions until caramelized (about 10-15 mins)
6.Pour onions over the peppers/cheese in the baking dish then add steak and finally top with remaining provolone cheese
7.Bake for 10 mins until cheese is browned. Allow to cool and enjoy! 😋
What's cooking this evening
Let's try a Energy snack bar by @wearesovegan. Perfect as a post-workout snack! Ingredients:
1 cup oats
1/2 cup pumpkin seeds
1 cup almonds
1/2 cup buckwheat groats
1/2 cup raisins
1/2 cup dried cranberries
1 cup dried apricots
1/4 cup maple syrup
1/4 cup water
1. Preheat oven to 180°C.
2. Line a large baking tray with greaseproof paper. Spread out the oats, pumpkin seeds and almonds evenly on the tray, then roast for 10 minutes in the preheated oven.
3. Meanwhile, blend the apricots, maple syrup and water together until smooth, then transfer to a mixing bowl. Next, add the buckwheat groats, raisins and cranberries to the mixing bowl.
4. Remove the baking tray from the oven and leave to cool, but make sure the oven remains switched on. Once cool, transfer the roasted oats, pumpkin seeds, and almonds to the large mixing bowl.
5. Line an 8” x 8” square cake tin with greaseproof paper before transferring the mixture into the tin. Smooth over the top using a piece of greaseproof paper, pushing down to make sure the mixture is compact. It's important you press down as firmly as possible to ensure the mixture is compact, which will prevent the mixture falling apart when you slice them into bars.
6. Place the cake tin in the oven for 20 minutes.
7. Remove the cake tin from the oven and leave the energy bars to cool completely.
8. Take the energy mix out of the cake tin and slice into 10 energy bars.
Doesn’t this just look incredible? 🤤😍 Lunch calls for shrimp, and asparagus w| garlic butter sauce, ground black pepper, parsley, and lemon juice.
"Pork Carnitas from The Meal Prep Manual - 2nd Edition and Middle Eastern Chicken with Turmeric Rice from the new digital cookbook, The Meal Prep Manual - 60 Minute Meals. I try to change up my meats week to week so I’m not eating the same thing. I don’t understand how people can just eat chicken every week and plain chicken dude???? Even worse. Chicken, turkey and beef are my top choices but once every few weeks I’ll go for pork as well 🤠⠀
The Pork Carnitas from The MPM 2 is my favorite recipe to cook. It makes me feel like a real chef. It’s a bit of a time investment to make and the technique used is a bit higher than a beginner level but it’s so worth it in the end. The flavors you can develop in the meat are unmatched. I don’t make this one often because it is a bit more work than others and how rich the meat is but for special occasions or just when you’re feeling froggy, this one is a must make. .⠀
The Middle Eastern Chicken from MPM 3 was developed kind of by accident. I wanted to make something with lots of color and yellow rice. Turmeric was the obvious choice for how to make the rice yellow and the chicken had to fall into place around that. Turmeric is used in a lot of Middle Eastern/Indian area cooking and I wanted to have some kind of meat that was seasoned with a similar geographic flavor profile as the rice. I cook almost 95% of my meat in cast iron. It creates meat that has far more flavor than a steel or Teflon pan in my opinion. I have to suggest using cast iron to everyone. .⠀