Low Carb Keto Chicken Pizza Crust

This is fairly new to me, it never dawned on me to use ground up chicken as a pizza crust. Now that I have it’s out of this world! 

I had my doubts at first, it seemed like an odd alternative. Wouldn’t there be a strong chicken flavor? Would it hold up to the toppings? Would my family even like it?! That’s a biggy around here, pizza is a sacred thing in my family. You monkey with it and you might as well become an outcast. Ok, that might be exaggerating it just a bit 😏 but all the same, pizza is a serious food for my family. Especially when my mom makes the dough from scratch and uses homemade Italian seasoning, homemade pizza sauce, etc. You can understand my apprehension in making a chicken pizza crust. 

Mine is an easy recipe, you can do this one of two ways: buy ground chicken meat from the store or put raw chicken breasts in the food processor(which is what I did).  I made enough ground chicken for two sheet pans worth of pizza. Please note that during the baking process the chicken crust will shrink up. If you see in the above picture I had pressed a thin layer of ground chicken out all the way to the edge of the pan. The shrinkage isn’t too bad though, still was able to cut it into 15 pieces.

What you’ll need:

3 1/2 pounds raw boneless, skinless chicken breasts, thawed completely

1 tblsp Italian seasoning, homemade or otherwise

1 tbslp pizza dough seasoning, optional*

1 c grated parmesan cheese

3/4 c shredded mozzarella cheese

1 tsp black pepper


Depending on the size of your food processor will determine how many chicken breasts you will be able to fit in it at one time. I have a 7qt bowl on my food processor so I’m able to fit three chicken breasts in at a time. You’ll want to process it down till it looks like a pate. Yummy! Only don’t eat it, k? 

Once your chicken is ground down, add the remaining ingredients and mix thoroughly. Divide the mixture, line your sheet pans with either non-stick foil or parchment paper sprayed with non-stick cooking spray and flatten out the chicken mixture evenly on each pan. 

Bake in a 400 degree oven for 20 minutes for a lightly browned crust. You can increase the temp to 425 if you want a darker crust. Once baked, add your favorite toppings! One pan was a supreme pizza and the other was half meatza and half Hawaiian-ish. 

Once you add your toppings, you’ll want to pop it back into the oven for 10 minutes. Just long enough for the cheese to melt. Before you cut into it let it rest for about 5 minutes, trust me it makes it ewsier to handle and less likely to burn your mouth! 

This is a nice safe pizza crust version for those with nut and egg allergies. Carb counts will vary according to the toppings you use so please take note of that. The crust is virtually carb free which makes this a safe option for those on induction and a nice break from cauliflower crust. Changing things up helps to keep this low carb keto life a little more interesting and less likely to fall off the wagon. 

I must say though, the next day the pizza was even better! I couldn’t even taste the chicken, all I could taste were the pizza flavors. And the crust held up perfectly! Now, does it get crunchy like a bread dough crust? Nope. Unless you burn it and then you might get close to a more traditional crust. It’s meat, it is what it is and what it’s not is your body will thank you for in the long run! Plus this pizza is more satisfying, fills you up faster. Meat will do that, you won’t be able to eat the entire pan unless you’ve been fasting. I was only able to eat three slices, now with regular high carb pizza I can easily eat half a pie and still want more as a midnight snack. 

My pickiest eater, G-Man, scarfed his pianeapple pizza! He really liked it, but he admits it’s not as good as a regular crust. Dude is preaching to the choir! 

Before I forget…what is pizza dough seasoning? It’s something we make and use in our regular pizza dough. It enhances the flavor. Basically is parmesan cheese and other seasonings, very awesome stuff. I used a tablespoon of each but you can just get by with a tablespoon of Italian seasoning no problem. 

Play with the seasonings, toppings, have fun and have a blessed week! 

Easy(Lazy) Jalapeno Popper Chicken Casserole/Soup

Tonight I based this recipe off of a recipe called Lazy Chicken. Basically, you take a chicken breast, add a dollop of cream cheese mixed with chopped jalapeno peppers and cheese mixed in, cover with bacon slices and bake it. Sounds amazing, but I knew my family might prefer it a bit broken down. Which is what I did! 

What you’ll need:

1 1/2-2 pounds chicken, thawed and cubed
2 bricks cream cheese, soften

1 green onion, sliced thinly

2 garlic cloves, minced

1 pound bacon, lightly fried and drained

2 c shredded cheese, divided

1/2 c pickled jalapenos, chopped


Chop chicken up and blot dry with paper towels, set aside covered. Partially fry up bacon, drain on paper towel and set aside.
In medium bowl combing softened cream cheese, sliced green onion, minced garlic, and 3/4 c shredded cheese. Stir chicken into cream cheese mixture and spread out into a 9×13 pan in an even layer. Cover top with bacon and bake in a 375 degree oven for 40-45 minutes, uncovered. Afterwards, add remaining cheese on top and bake for 10-15 minutes. Remove from oven, let it cool for 5-10 before serving


It looks soupy, letting it sit out to cool before serving will help it to tighten up. This can be served with tortilla chips(if you can handle the carbs), salad, or eaten by itself. I ate mine just as is, very filling too! For 1/10th of a serving it comes out to 1.3g net carbs, so not only is this incredibly low, but did you notice that I didn’t mention salt in the ingredients list? With a pound of bacon on top you really don’t need any extra salt. Now, I leave it up to you if you want to add some black pepper. 
In my above picture I didn’t let it cool before serving. I dished mine out as soon as I pulled it from the oven. Hence why I call it soup on my Instagram post. You don’t have to let it cool if you don’t want to. Serve it immediately, whatever floats your goat! Leftovers are great the next day on low carb wraps and on salad! 

Hope you enjoy and happy low-carbing!!!

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!