TGITW=Thank Goodness It’s The Weekend

Afternoon everyone! Hope you’re hqving a wonderful day so far. I’m so glad the weekend is here! This has been a crazy week, but at least it ended on a high note. I’ve been toying with the idea of designing t-shirts, mugs, and aprons for a while now. I love designing, something I’ve done since I was a kid with my Barbie Designer Stencil Kit…anyone remember those? If not I have just seriously aged myself BIG TIME! 😉 

I’ve used my love for designing as a Promo Rep for a local author designing images for her instagram account and blog to help promote her indie books, not to mention for my own instagram account and blog. So this week I went looking for a credible site that would allow me to upload my designs to be used on a wide range of products. Boy did I hit a jackpot that is going to be a wonderful jumping off place for Night Owl Kitchen Blog and ~finally~ I can start sharing my other passion with you all! I’ve got some planning to do, an online store front to create, and soon I hope to have a link for you all to click to visit. I’m beyond giddy at the moment! 😁

Gonna come down from cloud 9 and share a recipe with you all. I promise I haven’t forgotten that I need to get these other recipes up. If you love bratwurst then you will enjoy this easy low carb dish! You can prep the brats by lightly grilling them or pan searing them, it will add an extra layer of to the dish. Of course you don’t to do that if you prefer not to. 


What you’ll need: 

2-3 pounds Bratwursts, frozen

1 large onion, sliced

Bell pepper mix, green, yellow, orange, and red(omit any that you don’t like), sliced

1 cup chicken broth

1 tblsp Grill Seasoning of your choice

Directions:

In a 4-6 qt crock pot, the larger being size being appropriate if using 3pounds of meat, add everything into the crock pot, and cook on low for 4-6 hours. Serve with a brown spicy mustard, fried cabbage, and/or side salad. 

It’s that easy! Another way to prep the bratwursts is to preslice them. Par frozen meat is easier to cut, so keep that in mind. This can help cut down the cooking time, just make sure to rough chop your vegetables so everything is in unison and easy to eat. Of course, if you can handle bread these are also great on buns! Make according to the recipe above and serve on hot steamed buns with your favorite condiments and toppings. 

Nutritional Information(according to MyFitnessPal)

Calories: 529

Fat: 58.2g

Carbs: 12g

Fiber: 2.4g 

Net Carbs:  9.6g

I realize that if you’re not eating meals high in fat that those numbers are going to throw you for a loop. But to actually live a successful low carb life you have to have the fat, it helps keep you full between meals, keeps you from senseless snacking, and will actually help you to burn the existing fat on your body! Not popular thinking I know, but I am living it and it’s working great for me! 

Hope this recipe is a blessing those who try it, have a great weekend everyone! 


LC/GF New York Style Cheesecake(Review)

Hey y’all, hope everyone is having a wonderfully blessed Wednesday!! Who here loves cheesecake? Not that I can see a show of hands, but I hope you love it every bit as much as I do. It’s the one sweet thang I miss the most when going lower carb. I know what you’re gonna say, there’s always cheesecake fluff….nope, sorry, this gal has had enough of that stuff and I’m tired of it. It’s not the same without a yummy crust, that creamy baked texture. Yeah, I don’t play around with cheesecake anymore. 

Which is why I am head over heels in love with this recipe!! Talk about tricking the brain and tastebuds, and guilt free! Twas the perfect way to end this single gal’s Valentine’s night, that and a few episodes of Golden Girls! 😉


I’ve made several low carb cheesecakes, with and without crust, but there was always something off or missing. Usually the noticeable sweetener after taste was what put everyone off. Even with the aid of some berries on top you’d think it would help. But it never did, just made it taste weirder. Resigned in thinking that I was never going to find a decent recipe I almost gave up. Thank the Lord I misclicked the wrong link because I had intended on clicking on a chocolate version in the search results when I accidentally clicked on the one I’m about the share. 

~Low Carb New York Style Cheesecake~

I only did one thing different from the recipe, instead of add a tablespoon of sugar I instead added an extra tablespoon of Stevia in the Raw. Howecer, I do think the next time I will double the crust…it is so delicious! The next time I make it, oh yeah, there is so gonna be a next time and soon too, I’ll add some lemon zest. Just putting in the lemon juice wasn’t enough for us. Didn’t even know it was there really. So make a note of that if you like a nice lemony flavor. 

I went a little cray cray with the triple berries but I don’t even care. This is an amazing cheesecake with or without the berries. And of course the longer it sits in the fridge it will take on more of that New York Style that we love so much. 

My nephew has requested that I make this again for his birthday, only as a Key Lime cheesecake! All right, if I haven’t convinced you yet to try this recipe, then you really ought to. I am not one to lie about my reviews. If I like something I say so, if it was ok then I make note of it and try to find a way to improve it. But this, oh my word, is a keeper of a recipe! A MUST for any cheesecake lover living a lower carb lifestyle. Well hey, even if you’re not but you want to give it a whirl go for it and let me know what you think! 

Happy Eating! 

Low Carb Crock Pot Chili Dogs

My birthday was last Tuesday and usually I choose a pasta dish complete with garlic bread and salad. This year though, I decided to be good and make low carb meal that wouldn’t monkey with my progress. Ok, how are chili dogs low carb? I know, just doesn’t seem possible but believe me it is and it was amazing!!


Here’s what you’ll need:

1 pound ground beef, cooked and drained

1 medium onion, chopped

3 garlic cloves, minced

1 can crushed tomatoes

1 can tomato sauce

4 tblsp tomato paste

1 can beef broth

1 can black beans 

1 tblsp paprika

2 tblsp chili powder

1 tsp salt

1/2 black pepper

1/4 tsp crushed red pepper flakes, optional

1/4 tsp dried oregano

8 beef hot dogs, sliced

Toppings:

Sour cream

Shredded cheese

Green onions
Directions:

Set 4qt crock pot on low, add everything. Cook 5-6 hours, top with cheese, sour cream, and green onions. 

Nutritional Information: 1/10th serving(according to MyFirnessPal)

Calories: 235

Fat: 10.1g

Carbs: 18.6g

Fiber: 5.3g

Net Carbs: 13.3g

You can easily make this as hot or mild as you like. Just adjust the seasonings to your liking. A handy tip, cook your hamburger ahead of time and keep in the freezer in 1 pound bags. Take it out the night before and when you go to assemble this dish, or any hamburger dish, you won’t have to spend extra time cooking it that morning. It truly becomes a dump and go recipe. One other handy tip, buy garlic that is already minced, just one less step you won’t have to take when putting everything together. It’s become a time saver for me!

The black beans are optional, my family would go crazy if I didn’t add at least one can. I mean, it’s chili and what’s chili without some beans?! You can use any that you prefer, however to lower the carbs even more omit the beans all together. This was a nice treat and I felt less guilty eating it than say eating cheesy stuffed shells. 😉

Have a blessed day!

Low Carb Crock Pot Vegetable Chowder

Hope y’all are ready for a week’s worth of crock pot recipes from yours truly! At first I was thinking that doing a week’s worth of crock pot meals was going to be a bit daunting, mostly because it would require me getting out of bed a bit earlier(I am NOT an early riser). But I was very mindful of the recipe I chose for the week and made sure I wouldn’t have to be up at the crack of dawn. Case in point, this oh so yummy vegetable chowder!! 

Normally I have to add chicken to such recipes, but I made sure that the recipe was packed with enough chunky vegetables that it wouldn’t be that noticeable. In about 6-7 hours it was ready and oh so yummy! 

Here’s what you’ll need:

1 pound frozen cauliflower, thawed and chopped

1 pound frozen broccoli, thawed and chopped

2 medium carrots, diced or shredded

1 medium onion, diced

4 small to medium celery stalks, diced

4 garlic cloves, minced

4 cups shredded cheddar cheese, or more if you like

6 oz velveeta, cubed

3 1/2-4 cups chicken broth

1 tsp Kosher salt

1/2 tsp black pepper

1 tsp cajun seasoning or cayene pepper, optional

1/2 cup heavy cream

Bacon

Green onion

Shredded cheese

Sour cream

Directions:

Set a 7qt crock pot to low, add chopped cauliflower and broccoli. In a sautee pan, add diced onions, carrots, celery, and garlic. Cook for 5 minutes and add to crock pot. Stir in the cheeses, chicken broth, salt, pepper, and cajun seasoning. Let it slow cook for 6-8 hours(mine took 7 hrs but every slow cooker is different). Before you serve this up, add in a little heavy cream. It does take much and if you’d rather omit that feel free to. You can also take a potato masher and mash up the vegetables a bit without turning it into a smooth cream soup. It leaves the chowder chunky, which you can see in the pgoto below. Serve with your favorite toppings, bacon, cheese, sour cream, green onions, etc.

Nutritional Information: 1/8th serving(according to MyFitnessPal)

Calories: 227

Fat: 11.7g

Carbs: 16.6g

Fiber: 4g

Net Carbs: 12.6g

This was a nice thick hearty soup for being rouxless. Now, if you prefer to use less cheese then you might lose some of that that chowder like consistency. In a pinch you could use a couple of tablespoons of potato flakes(if you can handle the carbs), or you could make a slurry of water and flour. Again, not a low carb option but it’s there if you candle handle it. 

This also freezes well, so if you are hesitant about making 7qts of chowder don’t worry just sore in quart size bags and keep as lunch packs! Hope you enjoy and have a blessed day! 

Low Carb Sheet Pan Stir-fry

Let me preface this recipe by saying, this is not an induction friendly recipe. But why label it a low carb recipe? In truth it is a lot lower than if you were pair it with pasta, rice, and crunchy egg rolls. Right?! However, it is better suited for those who are maintaining, or those who can handle higher amount of carbs. I still think, though, any recipe can be altered to fit anyone’s dietary needs, and I will share some induction friendly options for this recipe.

To keep this induction safe, meaning for those who are just starting out on a low carb lifestyle, you will need to skip over the prefabbed Asian vegetable packs with a sauce at the store. I know, it’s easier to just grab something that is already made for you, but trust me a lot of the time those premade packs are full of sugar, msg, and other carb loaded vegetables that you really don’t need when you’re just starting to cut back your carb intake. Instead, opt for frozen broccoli, cauliflower, a little sliced onion, and maybe green bell peppers. This combination of vegetables is a safer option with fewer carbs and with less of a chance of your blood sugar going through the roof. Stay away from most jarred sauces as well, fermented soy sauce is fine, make sure it’s low sodium, and if you want to add a touch of sweetness to your meal use a little Stevia in the Raw. Not much, maybe a teaspoon or until it is to your liking. 

For a while yet you will want to avoid snow peas, carrots, water chestnuts, and copious amounts of Asian sauces. After your induction phase, you may begin to add, slowly, certain vegetable back into your meals. This is when you should pay close attention to what is truly beneficial and what you should stay away from. While most people can enjoy a wide variety of delicious vegetables, when living a low carb lifestyle one must be mindful to not indulge or over indulge in certain vegetables simply because it is deemed healthy. What works for one person does not necessarily mean it will work for you.

I personally cannot eat a lot of tomatoes, carrots, mushrooms, onions, snow peas, corn, or sweet peppers. I can have them on occasion but not often. The vegetables I absolutely avoid are beets and potatoes. I’ve had to learn where to draw the line for myself after recognizing how I feel after consuming those foods. This is of course after years of trial and error with the low carb lifestyle, it wasn’t something I picked up on right away. I don’t know, maybe I’m slow. 😉 Just pay attention to how food is affecting you and adjust your meals accordingly. You’ll feel better and be more successful with your new lifestyle!

Now, for this recipe I must say it was certainly easier to do in the oven than on the stove top. Ok, here’s how not with it I am…I don’t even have a wok! It’s alright, I’m a grown woman, shame me all you want, but normally when I make stir-fry for the family I just use a dutch oven pot. 

Are you still with me? (Listening for crickets…)

I know, I’m just full of all kinds of shock lately…first I use a recipe from a can for my guacamole, and here I am outting myself that I don’t even use a wok when I cook Chinese food…and now I’m baking it in the oven! Before anyone kicks me to the curb, hear me out and give this recipe a try, because it is the ONLY way I am going to make a stir-fry ever again! 


(That’s an extea piece of chicken thigh meat there in my bowl.)

What you’ll need:

2 pounds chicken, cut into 1-inch pieces

2 pounds of frozen vegetables, I used Members Mark Asian Stir Fry Mix from Sam’s Club, with sauce pack

1/4 cup low sodium soy sauce

1/2 cup Robert Rothschild Farm Roasted Pineapple and Habanero Glaze & Finishing Sauce, optional

Directions: 

Heat oven to 425*F, line sheet pan with non-stick foil(shiny side down, dull side up). Set aside

Begin by chopping up chicken so that the pieces are roughly 1-inch in size. Add to a large bowl with defrosted vegetables, sauce pack, soy sauce, and Robert Rothschild sauce. (This is why this is not an induction friendly meal, but it is optional to use.) Stir to combine and pour contents out onto lined pan. Bake uncovered for 25-30 minutes. Serve immediately. 

Nutritional Information: 1/6 serving(according to MyFitnessPal)

Calories: 327

Fat: 1.7g

Carbs: 33.7g

Fiber: 3.3g

Net Carbs: 30.4g

See, this is why I say this particular recipe is not safe for anyone just starting out with a low carb lifestyle, and it is certainly not recommended for those with diabetes. I used Robert Rothschild Farm sauce because for one it is absolutely amazing!! It rarely ever gets used in our house unless I make a stir-fry(which isn’t often) and two it’s a hold over jar from Christmas Eve when we made a mass batch of pork eggrolls. Yeah, not winning any brownie points, am I? 😕 If you choose to forego the sauce, but you still want to add heat, add in some diced jalapeno or habanero, a teaspoon of crushed red pepper flakes, or a teaspoon of cayenne pepper. 

Well, all I can say is, if you’ve been good all day and had less than 10g net carbs then splurging a bit with this meal isn’t going to set you back too much. That’s why it’s not a good idea to eat this particular meal too often. Once every few months is fine, but not every week. In fact, keep it for special occasions such as birthdays, anniversaries, or family get togethers. This way you won’t feel guilty in indulging because hello, birthdays, anniversaries, and get togethers are when carbs, calories, and fat don’t count! 😉

So tuck this recipe away for special occasions and enjoy the time you’ll save in making this amazing meal! Oh, and if you’re wondering where you can find the Robert Rothschild Farm Roasted Pineapple and Habanero Glaze & Finishing Sauce(say that fives fast), click the picture below. You can also find it at Walmart and Sam’s Club(check online first to see if it you can find it locally). 


Hope you all have a blessed weekend!!

Low Carb Sheet Pan Chicken Fajitas

This has become a family favorite! My nephew JJ loves this dish and requested it last week. I have honestly love how easy and quick dinner was ready every night. No slaving at the stove, yucking up several pans, cutting boards, knives, and stir spoons/ladles/spatulas. Every night I have used about one cutting board, one knife, a large glass bowl, and large metal stir spoon. Talk about easy! The fact that there’s been fewer dishes to clean has proven to me that not only are sheet pans delicious, less time consuming, and easy to make but they create less of a mess overall! 

Who can benefit from sheet pan recipes?

-Busy Parents

-Anyone who isn’t a fan of cooking to begin with

-Singles

-Empty Nesters

-College Students

The recipe on my blog are versatile for a reason. I get that not everyone is living a lower carb lifestyle like me. But if you see so ething on here and it sounds remotely good but you want to make it with fewer calories, less fat, or serve it up with mashed potatoes, noodles, or rice then go for it! You don’t HAVE to make the amount of food stated in the recipe either. I have to cook for a five people so of course I have to make more food, plus any leftovers often times wind up in our freezer as lunch packs or a whole other meal depending on how much is available. 

The neat thing, if you’re single and/or a college student, is if you make the same amount of food that I do, you too can freeze leftovers and any time you want a quick meal just pull something from the freezer and reheat it on the stove top or in the microwave in a microwave safe dish. You’ll have an instant meal that is healthy and didn’t take you 30-40 minutes to make. Great on those nights if you get home late from work or have to pull an all nighter with your studies.

There are a few different ways you can do this recipe. You can use leftover chicken, grilled chicken, rotisserie chicken(without msg), and just regular frozen chicken breasts/tenders. The method I chose was I used leftover chicken from a previous meal that I had stashed in the freezer. When it came time to toss everything together, all I had to do was thaw out the cooked chicken, add my seasoning, vegetables, covered with foil and pop it in the oven. Dinner was ready in 30 minutes, so my suggestion to make it easier on you, would be to use pre cooked chicken. You can even use boiled chicken, chop it, shred it, or slice into strips. Keep it simple, because for this dish you’re going to season it with your favorite taco seasoning. 


What you’ll need: 

2 pounds chicken

1 large onion, sliced

1 large green bell pepper, sliced

1/3 pack of mini sweet peppers, sliced

2-3 garlic cloves, minced

1 pack taco seasoning, or 1 oz homemade taco seasoning

1/8 cup peanut oil

Low carb tortillas

Optional Toppings:

Limes

Sour Cream 

Salsa

Guacamole

Shredded cheese


Directions:

Heat oven to 400*F, line sheet pan with non-stick foil(shiny side down, dull side up). Set aside.

Prep chicken by either chopping, shredding, or slicing. Prep vegetables and add everything into a large bowl(chicken included). Add minced galic, taco seasoning, and peanut oil; pour everything out onto foil lined pan. Cover with another sheet of foil(reason being, you don’t want anything to dry out or burn, especially if you are using pre cooked chicken). 

Bake for 30 minutes and serve immediately! 

Nutritional Information: 1/6 serving(according to MyFitnessPal)

Calories: 219

Fat: 2.9g

Carbs: 14.5g

Fiber: 4.3g

Net Carbs: 10.2

I absolutely love having limes sliced and ready to serve with this meal! If you have the time make a batch of fresh guacamole, want to know what my recipe is? I use the one on the back of the Rotel tomato can. 

Have I lost anyone’s respect yet? 😉

And I use a potato masher on the ripe avocados which helps to keep the gucamole chunky, just the way we like it. Of cource you can make it less chunky or completely smooth, whatever your preference is. I just happen to prefer that recipe since it’s easy and doesn’t take a half the kitchen to make. 

The nutritional info is just for the chicken fajitas, that’s not including tortillas or other toppings you might use, so keep that in mind. This makes a great meal on a Saturday night with friends since it makes a lot! 

(Tip: game day fans, this recipe would make a great addition to your festivites. Serve along side tortilla chips, queso cheese dip, salsa, guacamole, sopaipillas, maybe some Spanish rice and refried beans.) 

Hope you all have a blessed day!!

Sheet Pan Kielbasa, Peppers, & Onions


This easy-peasy recipe is pretty much self explanatory by the picture above.

What you’ll need:

Kielbasa

Onion, sliced

Mini sweet bell peppers, sliced

Kosher Salt

Black Pepper

Granulated Garlic

Directions: 

Heat oven to 425*F, line sheet pan with non-stick foil. 

Slice kielbasa, onion, and bell peppers. Spread out on pan, sprinkle lightly with salt, pepper, and granulated garlic. Bake for 25 minutes and serve alone or with a side salad, or on low carb tortillas. 

Nutritional Information: 1/4 Serving(according to MyFitnessPal)

Calories: 481

Fat: 40g

Carbs: 13.7

Fiber: 4g

Net Carbs: 9.7g

This a quick meal that doesn’t take a lot of time to put together, especially if you prep your vegetables over the weekend. Leftovers can be used the next morning with scrambled eggs or in an omelet. 

Happy eating!!

Cajun Lemon Pepper Chicken w/Green Bean Bacon Bundles


Hey y’all, hope everyone has been enjoying the weekend! This is a versatile recipe, you don’t have to use anything spicy, you can also use any season blend you prefer. Plus, if you’re not a fan of bacon you can use strips of deli turkey meat or nothing at all. Oven baked green beans are amazing all on their own with a little salt, black pepper, and maybe some thinly sliced onion. 

I will say this, the bacon bundles are HIGHLY addictive! No kidding! I could easy eat half the pan, they were that good. But I didn’t, instead I ate six which is a serving size. 

What you’ll need:

1 pound chicken tenders, fileted

3 tblsp Lemon Pepper Seasoning, or fresh lemon zest with black pepper

1 tblsp zesty cajun seasoning, optional

1 pound frozen green beans

1 pound bacon, cut in half

1 tblsp coconut oil

Onion powder

Black pepper

Directions:

Heat oven to 400*F and line sheet pan with non-stick foil(shiny side down, dull side up). 

Start with making the bacon bundles first. Lay a half strip of bacon down on a cutting board and place about 7 pieces of frozen green beans on the bacon strip. Start at one end and roll the bacon up and over the green beans, lay seam side down on sheet pan. I got about 30 bundles. Once the pan is filled sprinkle the top with a little onion powder and black pepper. Set aside.

Filet the chicken tenders lengthwise and season both sides with cajun and lemon pepper seasoning. Rub 1 tblsp coconut oil on underside and top side of wire cooling rack and place on top of bacon bundles. Place seasoned chicken on rack and bake for 20 minutes. Remove chicken to serving platter, increase oven temp to 425*F and continue baking the bacon bundles for another 15 minutes. This will help them to crisp up and ensure the doneness of the green beans. 

Serve with a side salad.

Nutritional Information: 1/4 serving(according to MyFitnessPal)

Calories: 566

Fat: 24g

Carbs: 2.4g

Fiber: 0.8g

Net Carbs: 1.6g

I would definitely say this is an induction friendly meal and I easily eat this every night. Oh but Amanda what about the fat and calories?! When you’re living a low carb life you need the fat to help keep you satisfied between meals. This is what helps curb those cravings. In all honesty, I’m not even concerned about calories. Even though I use MyFitnessPal I mainly use it to keep tract of my carbohydrates and activity. Rarely do I ever meet my daily calorie goal and yet I am able to lose weight and maintain a good amount of energy throughout each day. 

Let me know how this recipe works for you! Hope you all enjoy your week! 

Sheet Pan Steak & Vegetables


To start the week off I decided to treat the guys (dad, G, and JJ) to a low carb manly feast! Depending on what cut of steak you use will determine the outcome of this meal. So keep in mind, the leaner the meat the chewier it will be and a likelier chance you will need to marinade. You can use anything you like, but keep in mind that if you are living a low carb life to keep your marinades sugar free. Aside from the one listed below, I also like using peanut oil with fresh lemon juice, lemon zest, and italian seasoning which is great with chicken. 

What you’ll need:

2-2 1/2 pounds flank or flat iron steak

1/2 c peanut oil, or any vegetable oil of your choice, divided

4 tblsp Worcestershire sauce, divided

4 tsp zesty cajun seasoning (optional), divided

4 tsp grill seasoning of your choice, preferrably one without sugar or msg, divided

1 pound frozen broccoli, thawed

1 pound frozen cauliflower, thawed

1 medium onion, sliced

2 garlic cloves, minced

Directions:

Marinade your steak for up to an hour or overnight in 1/4 cup oil, 2 tsps Worcestershire sauce, 2 tsps each of cajun seasoning and steak seasoning. Keep covered in the fridge if marinading overnight and keep covered on the counter top if marinading for an hour. 

Set oven to 425*F. Line a large half size sheet pan with non-stick foil(shiny side down, dull side up). Set aside. 

In a large bowl add thawed broccoli, cauliflower, sliced onion, minced garlic, 1/4 cup of remaining oil, Worcestershire sauce, and remaining seasonings. Give it a good stir to coat everything and pour out onto the foil lined sheet pan. Flatten out into a single layer and bake for 20-25 minutes. 

Place a metal cooling wrack(aka metal wire rack) over the sheet pan of cooked vegetables. Carefully place the marinated steak on top. Bake for an additional 15 minutes or until an internal thermometer reads between 125*F — 140*F. Depending on how done you like your steak. Remove from oven and let rest for 10 minutes before serving. 

Nutritional Information: 1/6th serving(according to MyFitnessPal)

Calories: 520

Fat: 33g

Carbs: 11.3g

Fiber: 4.4g

Net Carbs: 6.9g

There you have it! A meal under 10g net carbs, filling, and better for you. Any seasoning can be used, change it to keep things interesting! 

Both G and JJ were in food heaven. My dad being a purist prefers his steak to have that grill flavor, but for all the effort that was put into the meal he was thankful and surprised that it tasted as good as it did. There was plenty of steak between the three of them leftover to have for breakfast the next morning with their eggs, which is always a nice treat! 
Since this was such a hit with them it’s going to be filed away as a keeper, with a special request that I also do steak fajitas sometime soon. The leftover vegetables are great to have on wraps with chicken or can be used in another meal! Nothing goes to waste around here. 

Hope you all enjoy and have a blessed weekend!!

-5 Low Carb Sheet Pan Meals-

Hey everybody! 

Not sure about you but I have had a busier week than normal, which is why I am so thankful for the week long meal project I did! You know how there are some recipes that you just love but it takes forever, or seems like forever, to make the dish and only mere minutes to consume it?! We all do and this week I knew I wasn’t going to allow myself my usual hour and a half prep time each night, so that’s when I decided to make nothing but sheet pan meals. 


Pinterest has oodles of ideas, mine isn’t any different but I can assure you this that I used only the best and freshest ingredients available! No premade marinades, nothing with unfermented soy(for my PCOS Cysters out there), definitely gluten free, and dairy free! There is some prepping ahead involved, but it’s nothing too strenuous and can be done over the weekend or the night before if needed.

Now, since I have five recipes I plan to share with you, this post is going to be my foundation from which all the recipes will link back to. I hope you all enjoy this as much as I have and will give these easy recipes a try! 

Five Low Carb Sheet Pan Meals

~Sheet Pan Steak & Vegetables

~Cajun Lemon Pepper Chicken w/Green Bean Bacon Bundles~

~Sheet Pan Kielbasa, Peppers, and Onions~

~Sheet Pan Chicken Fajitas~

~Sheet Pan Asian Stirfry~

Let me know in the comments below if you would like for me to do a full week of low carb skillet recipes or low carb slow cooker recipes. I’m up for either one, but I especially would like to know which one(or both) you would like to see the most! 

 Hope you all have a wonderful day!!