Steak fajita enchilada skillet with avocado salsa

And a peach zucchini coffee cake, the perfect late-summer bake

Hi and happy Thursday!

I have a one-skillet meal for you that combines two of my favorite Mexican dishes in an easy, healthy way. Plus, a BONUS dessert recipe: low-carb and grain-free peach zucchini coffee cake! Also, I’d love your thoughts about something else entirely…

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If you’re a new subscriber, WELCOME. Thursdays are the days when I send out a quick and easy dinner recipe.

I’m not really one who likes to combine favorite foods (e.g. cheeseburger soup, taco pizza, etc.) but this week’s low-carb dinner recipe is an exception.

It’s a steak-fajitas-meets-red-enchiladas kind of meal, with tender steak, sautéed bell peppers and onions, all coated in a rich and flavorful red enchilada sauce. Stir in low-carb tortillas, top the entire skillet with some cheese, and then bake a few minutes to get everything good and melted.

While the oven takes care of that, you’ll make a quick and simple avocado salsa (hardly any different than a guacamole but it’s a tad quicker with a shorter ingredient list and zero mashing of avocados involved).

This recipe is the third in my Back-to-school Bites series, which I’ve been sharing this month. Each recipe is family-friendly and kid-approved. As always, the prep time is approximately 30 minutes or under so you can easily get dinner going in between the after-school/after-work shuffle.

In case you missed them, here are the other recipes in the series:

• Tomato Cauliflower Soup with Pan-fried Cheese Curds

• Zucchini Fritter Mini Pizzas

Along with the series, I’m also offering back-to-school savings, a 20% discount on an annual subscription. It expires at the end of the month!

And if you’re more of a month-to-month kind of thinker and a year feels like too big of a commitment, did you know you can also upgrade to a paid monthly subscription (or gift a subscription!) for less than the cost of a latte?

This week, I’m also giving my paid subscribers a bonus dessert recipe, and those always get a lot of love. This zucchini peach coffee cake is low carb, gluten and grain free, and a wonderful late-summer bake.

Zucchini and peaches are both in season still (reminder: it’s not fall just yet despite what retailers are telling you!) but if you’re so ready for autumn, you’ll also love the fact that this simple snacking cake has a warm, coffee cake vibe with loads of cinnamon and spice.

Zucchini creates a soft and tender crumb and fresh peach slices add a juicy, fruity flavor to the top. You can easily pop this in the oven and skip the streusel, but I recommend adding the crumb topping. It’s what makes this cake a “coffee cake,” and it adds an extra element of texture and flavor.

Both of the recipes - along with printable PDFs and nutritional information- are viewable below for paid subscribers.

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Let’s talk about a meal plan…

I often find myself wondering at 3 a.m.- when the baby has woken up yet again and, like her, I’m struggling to fall back asleep - how can I make this newsletter more helpful to you?

I’d love to test out a meal plan and I’d love your input.

There’s a lot that goes into putting together a meal plan. Not every recipe has to be new, but the plan needs to be well thought out, approachable, doable. Most of all, helpful. Preferably with a shopping list, too.

I want to help you get dinner ready, strategically grocery shop, and nourish yourself or your family. I think there’s a misconception that eating healthy (especially the ketogenic or low-carb way) is incredibly pricey, and while it certainly can be, it doesn’t have to be.

Here’s what I’m wondering:

Thanks for weighing in! Your input gives me so much more to think about during my next 3 a.m. wake-up. I’m looking forward to it. 😉

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Steak fajita enchilada skillet

Hearty and cheesy with a mild kick, this is a comfort food dish that works year-round. You’ll rely on store-bought enchilada sauce and tortillas to keep things simplified and easy (see my recipe notes for my preferred brand that is low-carb and grain-free!).

It all cooks in one pan so make sure you have an oven-safe skillet (I have this cast iron skillet and a braiser like this one).

I’m also offering lots of substitution ideas plus a marinade recipe if you prefer to use a flank steak instead of sirloins.