Low Carb Chori Pollo

If you love chorizo and easy recipes then this is for you! 

What you’ll need: 

1 pkg chorizo, casing removed

1 onion, chopped

1/2 stick butter or 2 tblsp coconut oil 

1 rotisserie chicken, deboned and skin removed

1/2 tsp ground coriander seed

3/4 tsp granulated garlic

1/4-1/2 tsp ground cumin

1/2 chipotle powder

Mozzarella cheese or mexican cheese blend of choice

Preheat oven to 400 degrees F. Line a sheet pan with non-stick foil, set aside. 

Remove the casing from each chroizo link and cook in large skillet over medium/high heat with butter. Break it up into smaller pieces as it cooks. Stir in onion and cover with lid for a few minutes until onion begins to soften. Remove lid and continue to cook for five more minutes. In a large bowl add deboned rotisserie chicken, shred with either fingers or forks. Season with ground coriander seed, granulated garlic, chipotle powder and mix thoroughly. Spread out on sheet pan in an even layer, add chorizo and onions on top of chicken(and yes the buttery liquid too). Top with cheese and bake for 10 minutes, or until the cheese is melted. 

Serve with homemade guacamole, sour cream, a salad, or low carb tortillas. 

Nutritional Information (according to MyFitnessPal for 1/10th serving)

Calories: 325

Fat: 23g

Carbs: 5g

Fiber: 0.3g

Net Carbs: 4.7g

This is not an overly seasoned recipe, I used less cumin since my folks aren’t huge fans of it. But you can certainly use more if you prefer. As for the cheese, use whatever you like, I keep mozzarella on hand and used that. The time it took me to make this, from prep to baking was a total of 30 minutes. It goes by quickly and helps if you debone and remove the skin from the chicken ahead of time. Dad buys the rotisserie chickens from Sam’s Club on Saturday, that’s when I “process” the chicken and store it for later use. 

Hope you all have a blessed weekend! 

Low Carb Unstuffed Cabbage Skillet

This is an easy recipe, don’t let the list of ingredients fool ya. 

What you’ll need:

1 pound ground beef

1 pkg bulk sausage, mild or hot

1 pound sausage patties

1/2 large onion, chopped

2 small carrots, peeled, shredded

4 celery stalks, rinsed, chopped

1 large head cabbage, sliced thinly

2 tblsp minced garlic

1 can Hunt’s Diced Tomatoes

1 can Hunt’s Tomato Paste

2 tblsp aged balsamic vinegar

1 tblsp Stevia in the Raw

1 tsp black pepper

In large Dutch oven pot over medium high heat add meats, onion, carrots, and celery. Cook till meat is no longer pink and vegetables are tender. Add cabbage and garlic. Cover with lid, reduce heat to medium low and allow to cook down for 15 minutes. Give a thorough stir, add tomatoes, paste, balsamic vinegar, stevia, and black pepper. Stir, cover with lid to cook until cabbage is tender. 

Nutritional Information(according to MyFitnessPal per 1/10 serving)

Calories: 476

Fat: 36.3g

Carbs: 7.3g

Fiber: 2g

Net Carbs: 5.3g

This is a high fat dish, not even going to deny it. 😉 If you wanted more fat, add some coconut oil. Leftovers are great the next day as the flavors blend together. Need to make less? Just reduce the amount of ingredients. 

Hope you all enjoy!

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


-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:


Sour Cream 



Shredded cheese


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:


Onion, sliced

Mini sweet bell peppers, sliced

Kosher Salt

Black Pepper

Granulated Garlic


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


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! 

April is nearly over…where is the year going?! 

Seriously, it’s going by too fast. Someone get me off this ride STAT!!! My son has had his birthday, leaves now cover the tree branches, bees are buzzing about, bunnies frequent our yard, and before we’ll know it Christmas will be here and we’ll start the new year. Am I the only one?! 

Ok, I’ll stop complaining, but it really is throwing me for a loop here. And I’ll just be honest with you all, my summer is going to be crazy busy. Lots of wonderful things going on at church this year, to which I feel extremely blessed to be part of since I know there are several other well accomplished and equally capable folks who could do the work that God has called me to do. But since He’s called me to fulfill these specific needs, I am more than ready to step up and do my absolute best for Him! What will that mean on here? Well, all I can do is try and I ask that you all hang in there with me! 

So, an update first…Last week I accidentally left my iPad at church and didn’t get it back till yesterday. I felt lonely without it. Naked at times. Oh how I hate that! Such dependence on a little device…thankfully my Dad was kind enough to let me borrow his device so I could at least manage my NOK FB page and personal FB profile. My Instagram and email though, yowzers! Backed up just a tad 😳 This afternoon I was able to finally get my IG updated, so if you have an account on there, be sure to check @nok_amandagayle. This week I am planning to post my wee little heart out! 

I do have happy news, two weeks ago I fell off the health wagon(that’s not the happy news). Last week I eased myself back on it(partially good news), but this morning after wrecking things I am happy to report I’m down 22 pounds!

I’ll take it!! It could be worse, so many praises going up for this small victory! And hey, losing the equivilent of 217 golf balls is awesome. I wonder how many sticks of butter that is?! 🤔 And G-Man is starting the slow wind up of his school year. Today he finished Science and came out passing it with an 87/B+ for the year. Very excited for him! I was the one sweating bullets over here about his final exam, which he passed as well(got an 82). He ceases to amaze me! 

And finally got around to getting two big pork butts into the oven. Are they butts or shoulders?! Meh, it’s bbq goodness, who cares! Mom was gracious enough to make extra rub for me while I finished up my school with G-Man. Tomorrow I’ll make a low carb mock potato salad to go with and maybe a side salad. Mmm, going to be good eats!! 


Okie dokie, I think I’ve shared enough for now 😁 In the meantime, enjoy the rest of you Monday and hope you all have blessed evening!