Maple Turkey Sausage Patties(LC/DF/GF/SF)

Afternoon all, trust everyone has recouped from the after effects of watching the solar eclipse yesterday. I know a lot of folks were complaining of having headaches, eyes were burning, and feeling tired. If you’re still not feeling well I pray for speedy recovery soon, I know how draining those types of headaches can be. 

Yesterday I spent some time, post solar eclipse, making some breakfast meat for myself. I love maple flavored sausage, especially with extra maple syrup drizzled on top…mmmmm, the best! But carb wise it’s like the plague attacking my body, which is why I haven’t had that in quite awhile. I do miss regular sausage though…and bacon, deli ham, spam, kielbasa…😑I’ll stop. (Le sigh)


Most of what’s available in stores I can’t even trust. There are hidden sugars, preservatives, and msg in almost everything. I’m not being as strict with my anti-candida lifestyle as some folks have suggested. I still eat meat whereas others tend to become vegetarian. Nothing wrong with that at all, I personally cannot go without meat, which is why I think such things ought to be tailored for each person. There is no clear cut and dry protocol that will work for everyone. I’ve learned a lot in the last few weeks about the various candida protocols and have taken from each one customizing what I think will work best for me. So far, everything that I’ve been doing is helping and most of the die off on my chest has cleared up. PTL!! Since I have to resort to making my own breakfast meats, desserts, and meals, it does take a little extra time and effort, but the end results are worth it! 

I do want to mention that the maple flavoring is optional, I only added it because I personally LOVE it. 😍😉 However, you can use maple syrup if the carbs are not an issue for you. Ground chicken can also be used in lieu of ground turkey. Or you can mix ground turkey with ground hamburger, which I’ve done in the past when making meatballs. It’s just as good and the ground beef lends some fat to the mixture since ground turkey tends to be lean. 

What you’ll need: 

1 pound ground turkey

2 tsp poultry seasoning

2 tsp maple extract(optional)

1 tblsp granulated stevia(optional)

1/8 tsp marjoram

1/2 tsp black pepper

1/4 tsp nutmeg

1/4 tsp Cassia cinnamon(purchased from The Spice House)

1/8 tsp red pepper flakes

1 tsp Himalyan pink salt

Coconut oil, for cooking

Heat oven to 375*F, line sheet pan with parchment paper and set aside. In a medium size bowl mix all the ingredients by hand thoroughly. There are a few methods with which you can make sausage patties. METHOD 1: on a clean work surface place a piece of wax paper down and add half of the meat mixture on it. Cover with another sheet of wax paper, then use a rolling pin to flatten out to desired thickness. Cut into 8 rectangular pieces and repeat with second half of mixture. METHOD 2: skip the wax paper all together and free form patties by hand. METHOD 3: on clean work surface lay down wax paper, place half of the meat mixture down and flatten out with hands to desired thickness. Use a biscuit cutter cut to shape the patties. Repeat with second half of the meat mixture. Cook in coconut oil over medium heat until browned on both sides. 

You can freeze these raw or cooked, I went ahead and cooked all of mine up to help cut down on my time in the kitchen each morning. I used wax paper to keep the patties separated and put them into a quart size freezer bag. 

Depending on the size and how thick or thin you make the patties will determine how many it yields. I was able to get 16 rectangular patties. The carb count for these is basically non existent. Using maple syrup would change that, so keep that in mind. If you decide to make these with maple syrup just remember to omit the granulated stevia. 

I had three this morning with a couple of egg muffins that I made, such a nice carb free meal! 

(Pictured above: Half of the egg muffins are dairy and meat free for me. The other half have ham, pepperoni, and mozzarella cheese which are G-Man’s fave!) A simple and easy low carb breakfast that you can customize with any flavor and add ins. These were really fluffy, the almod milk added a nice light texture to these. I used cajun seasoning, turmeric powder, kosher salt, dried oregano, and dried parsley. Gave a good whisking and portioned it out to all the silicone muffin cups. Baked @375*F for 20 minutes, plan to make more to freeze. I love breakfasts that I can grab and warm up. Makes for a hassel free morning. 

Hope you give these sausage patties a try, play around with the seasonings and let me know what you think. I love getting feedback from you all! If you have any questions please email me at nightowlkitchen@yahoo.com. You can also follow me on Instagram: @nok_amandagayle, for more recipe ideas/inspirations. 

Have a blessed week! 

Low Carb Cauliflower & Ham au Gratin


After searching the web for a simple low carb au gratin recipe I beginning to think that I wasn’t going to find one. Mind you I did find several that sounded amazing, even looked incredible, but the list of ingredients were insane. So I decided to do my own thing and take certain ingredients from the few recipes I really liked and created this! 

What you’ll need:

2-16 oz bag frozen cauliflower, thawed, chopped, and sauteed

1 large onion, diced

4 garlic cloves, minced(or less if you prefer)

2 tblsp butter or coconut oil

Salt n pepper to taste

1 pound of ham, chopped 

8 oz cream cheese brick, softened

4 oz velveeta, cubed and melted

3/4 c plain greek yogurt, or sour cream

2 c shredded cheese

Directions:

First heat the oven to 375 degrees F. Lightly grease a 15×11 glass casserole dish with a little coconut oil or your favorite cooking spray. Set aside.

Chop thawed cauliflower into bite size pieces and dice the onion. Cook in a large skillet with butter until onions are trqnsparent. Add minced garlic and cook for another 30 seconds. Stir in chopped ham and set aside. 

In a medium microwave safe bowl add cream cheese and velveeta. “Nuke” on high until velveeta is melted, stirring after a minute each time. Once melted, stir in greek yogurt. And now the fun…

In your casserole dish combine the cauliflower ham mixture with the cheesy sauce mixture. Smooth out into an even layer and top with shredded cheese. Bake covered for 40 minutes or until bubbly around the edges. Remove the foil and bake for another 10-15 minutes for the brown slightly. Let cool for 5 minutes before serving. 

Goes great with your favorite salad and/or veggie side. 

1/10th serving: 8g net carbs

This has a keeper for us, might tweek it a bit and add some chopped fried bacon next time and maybe sausage instead of ham. Of course, if you want to keep a meat free dish you absolutely can! Whatever works best for you! 

Now my dad wasn’t too keen on the twanginess, I personally didn’t notice it and neither did anyone else. If you are not a fan of cream cheese or greek yogurt by all means cut back on those two or eliminate one all together. I just like how the greek yogurt doesn’t break down as much as say sour cream or mayonnaise. It lent to the creaminess of the sauce which helped to offset the velveeta a bit. 

It is important to cook the cauliflower with the onions. This will help produce a more thoroughly cooked vegetable in the end. I’ve discovered that cooking in the microwave doesn’t cut it, cauliflower still comes out crunchy even qfter baking in the oven for 40-50 minutes. Crazy I know. So be sure to precook it just until the onion is transparent. 

You can also make this amspicy dish, just a dash of red pepper flakes for a kick! Or leave the velveeta out all together and add jalapenos for a jalapeno popper version. Play around with the flavors and enjoy!

Almost forgot, this freezes well too! Just thaw out completely before baking. Have a blessed week!!

Low Carb Double Chocolate Brownie Smoothie

If you have yet to try the Holy Cow, LC/GF Brownies recipe from this blog then you are missing out, because today’s recipe is centered around those brownies. 


Yesterday on Instagram I shared this image shortly after making the smoothie. I feel compelled to apologize that the cup isn’t filled up all the way. It’s mostly because I’m not a major chocolate fan. But I hope you can over look a half full glass and be tempted to try this amazing recipe!

I know chocolate smoothies tend to be a hit with most folks, personally I think you need a high quality cocoa in order to achieve that decadent, rich, chocolatey goodness that tricks your brain into thinking that you’re being bad only you’re not. Now, my recipe uses vanilla but chocolate can easily be used instead. I prefer to use True Whey Protein Powder, it’s sweetened with Stevia, has 1g net carb per scoop, is soy free(which is important for us PCOS Cysters), and the vanilla flavor works with every flavor of smoothie I have made thus far! 

What you’ll need:

1 1/2 c heavy cream

1 c ice cubes

Almond milk, optional to thin out

2 tblsp unsweetened Ghirardelli Cocoa Powder

2 tblsp Stevia in the Raw

2 scoops True Whey Protein Powder

2  Holy Cow, LC/GF brownies

Other add ins:

1/2 tsp peppermint extract

Low carb chocolate sauce, drizzled

Whipped cream, on top

Dark chocolate nibs, garnish

Directions

In a blender, add all the ingredients minus the brownies, and use the ice crush setting. If it gets too thick, add a splash of almon milk to thin out. Add brownies and other optional add ins; pulse a few times to incorporate completely. Portion out into your favorite glass(es) and enjoy! 

My nephew wanted a mint flavor, so in his glass I added a few drops of peppermint extract into his cup. My mom tried a spoonful and was blown away by how much it tasted just like the brownies(she’s my blueberry smoothie fan). Even G-Man was impressed and I can barely get him to have anything but a strawberry smoothie. 

So what are the carbs for this glass of sinful goodness? Are you sitting down?! 

3g net carbs

Now, I use MyFitnessPal to calculate and this could change depending on the brand of ingredients you use. 

So far I have made several different flavors, in future I may get a wild hair and blog about them. 

Strawberry Pomegranate 

Strawberry Banana 

Blueberry

Snickerdoodle

Mint Chocolate Chip

Double Mint Chocolate Chip

Mocha

Tropical Fruit with Pomegranate

Also check out my Pinterest board of low carb smoothie recipes, I have found oodles of delicious recipes on there. I like to look through even the high carb smoothie recipes for inspiration and figure out how to make them low carb. 

Y’all have a blessed weekend and take care! 

Low Carb Cream Cheese Pizza Sauce

I am a pizza junkie! No joke, if there were an option of foods in front of me, I would always choose pizza! And a few weeks ago I discovered a wonderful low carb dough recipe that is allowing us to enjoy pizza again. And Saturday night I made my all time favorite, sausage jalapeño! 


The dough recipe I like to use is found over at Ditch the Carbs. Super easy recipe, I like doubling it to make sheet pan pizzas. Each sheet pan will yield 15 slices, and you can add any toppings you like. So far, I have made the traditional pepperoni cheese pizza, Hawai’ian pizza, a meat-za, supreme, and sausage jalapeño. 

The cream cheese white sauce that I made is a lower carb version of one that I’ve already shared on here (<—click). The low carb version can be made without jalapeños if you prefer, substitute with banana peppers which are mild, or use thin slices of sweet bell peppers. You can also use this sauce over zoodles and chicken for a chicken alfredo night. Just make sure to thin it out a little more. Next on my list is philly cheese steak pizza and I plan to use this sauce for that. 

What you’ll need:

8 oz brick cream cheese

2 tblsp butter

Heavy cream, to thin out

Grated parmesan cheese

1 tsp each: granulated garlic, onion powder, dried basil

Black pepper, to taste

1/4-1/3 c chopped jalapeños, optional

Directions:

In a medium bowl add cream cheese, butter, and seasonings(granulated garlic, onion powder, dried basil, and black pepper). Microwave on high for one minute, or until butter is mostly melted. Use a whisk to incorporate the butter into the cream cheese. Add parmesan cheese and enough heavy cream to thin out the mixture just enough so you can spread it. Again, using old time southern measuring here, if you want it thick then use very little to no heavy cream. Finally, stir in the chopped jalapeños, if using, and you’re set! 

Prebaking the fathead crust is key, I find that I don’t have to flip mine and bake again if I just bake it for 13 minutes. The bottom gets nicely browned but not burnt. Once you’ve prebaked the crust, that’s when the fun really begins! Add the cream cheese sauce, some mozzarella cheese, sausage that’s been cooked, drained, and crumbled. Bake for 10 minutes or until cheese is melted and slightly browned. 

Now what I like to do is let the pizza rest for 5-10 minutes. This will help the crust to cool down enough to where you can actually pick it up and it’s not flopsy at all! The best part….leftovers are even better the next day! Taste more like a high carb pizza even though it’s not! I love mine cold, I know that childish. 😉

What are the carb counts? When I entered in the ingredients on MyFitnessPal it came out really low, less that 1g net. No. Joke. Now, depending on the brands of ingredients you use it will determine the carb count, so please keep that in mind. I use full fat EVERYTHING. Ooo and I’ve made calzones out of the fathead dough! Those were bomb diggity! I highly recommend seasoning the dough before baking it. I like to mix in our homemade Italian seasoning, but take care the dough will be hot and you’ll need to work quickly. I usually have to wear two sets of nitrile gloves on my hands. It helps but I still managae to cook my fingers anyway. Eventually it’s going to get to the point where I’ll lose all feeling in my fingers lol! 😜 Hopefully not, but I did notice that when I accidentally gave myself a mega steam burn on my right thumb last week, it took a few seconds longer for me to notice what had happened. Oh well, all part of being a cook! 😁 

Let me know what you think about this low carb cream cheese sauce and if you tweak it please share, I love hearing from you all! Have a blessed week and happy low carbing! 

Low Carb Pizza Chicken Breasts


A super easy low carb dinner that will even please the non low carbers in your family! Serve it up your favorite salad, pasta for those who can handle the carbs, low carb keto garlic bread(using fathead bread), and you have a complete meal! 

G suffered a fainting spell over the last weekend due to dehydration. It is suspected that he might be suffering from NMH(Neurally Mediated Hypotension). We learned his blood pressure is below what it ought to be for someone his age, height, and weight. Now, I’m not one to run to the doctor for every little thing, especially when the go to treatment includes drugs with side effects that include constipation, abdominal cramps, shaky hands, depression, hair loss, etc. instead I chose to go a more natural route for treatment. I know, I know, that’s not a popular way of thinking and most might assume that I’m not taking this seriously or I would have my child in a doctor’s office having every test known to man run on him. Sorry, if you think that way I hate to burst your bubble because I do care very much, almost to the point of worrying too much, and my trust in doctors is next to nil. The medical community has failed my family too many times and I have had to learn things on my own in order to take care of not just myself but my entire family. 

Natural medicine hasn’t failed me yet. Prevention is key, living a life to prevent diseases, injuries, and illnesses has become our way of life. Very rarely will we seek out a doctor unless it is an emergency. So for my son I chose the familiar route I had always taken before and it’s working! 

I’ve started to include him, to a degree, in our low carb way of life. He’s a growing lad so I can’t cut the carbs out of his life completely, but I am being extremely choosy about he does get. Once a day he can have a regular carb item, be that rice, pasta, mashed potatoes, etc. The rest of the day must be lower in carbs packed with healthy fats, fiber, and dark green veggies. While also making sure he stays well hydrated, poking into him with a few vitamins and supplements, and making sure he exercises. All these changes of course have been met with opposition each day this week, what child wants to go from chicken nuggets and fries to low carb pizzas and spinach salads?! 

Well, you think G would have protested too much against spinach, but he discovered that he actually likes it! Plain of course with a few bits of shredded carrot and some romaine lettuce for variation. Plus when I offered to make him pizza chicken breasts he was completely on board! Simply because it has all the ingredients he likes: chicken, pepperoni, and mozzarella cheese. Winner, winner, chicken dinner! And here’s how it goes….

For the chicken:

1-2 pounds raw chicken breasts, filleted into thirds 

Salt, Pepper, Granulated Garlic Powder

Coconut oil for cooking

LC Pizza Sauce:

15 oz organic tomato sauce, no sugar added

14 oz organic diced tomatoes, no sugar added, drained

A sprinkle across the top of the following: dried basil, dried oregano, onion powder, and sweet summer savory(old school southern measuring for ya) 

1 tsp granulated natural sweetener, I use Stevia

1 pinch of red pepper flakes

Toppings:

Parmesan cheese

Mozzarella cheese

Pepperoni slices

Black olives

Diced peppers

Diced onions

….you get the idea.

For the chicken, filet each breast into thirds, season each side with salt, pepper, and granulated garlic. Cook in a pan with melted raw organic coconut oil(preferably the kind without the coconut flavor) until lightly browned on both sides. Set oven to 375 degrees and line a sheet pan with non-stick foil. 

Mix all the pizza sauce ingredients in a bowl. 

Now assemble the pizza chicken breasts. Place each piece on the sheet pan, spoon enough sauce on each piece to cover completely. Sprinkle with parmesan cheese and add your favorite toppings. For the family I kept it simple by using only mozzarella cheese and pepperoni slices. For mine I added some chopped black olives on top. Just remember whatever toppings you use it will alter your carb count. For my recipe each serving came out to being 4.8g net. 

Bake for 15 minutes, or until cheese is melted and enjoy!

Simple. Easy. And G loved it! Next day leftovers were great on low carb tortilla wraps. Dad and I split a chicken breast and had a quick meal before heading off to church. Flavors had blended and mellowed, this is also a great meal to prep ahead and freeze before baking. Just be sure to thaw out completely and then bake as directed. 

Thankfully G is on the mend, no more lightheadedness, dizzy spells, and his blood pressure is getting back to normal. 

Hope you all have a blessed day!!

Low Carb Gluten Free Bagels


Super easy recipe, are they just like real bagels? Not quite, but they are chewy, not eggy, and 100% satisfying! My brain sees bread, thinks bread, but is relieved to finally have something without all the heinous carbs and gluten. Thanks to Wholesome Yum this recipe is already out there for the masses! Plus with it being 5g net carbs per bagel it’s an absolute win!! 

For 6 bagels you’ll need:

1 1/2 cups almond flour, super fine

1 tblsp baking powder

2 1/2 c shredded mozzarella cheese

2 oz cream cheese

2 eggs

Melted butted, optional

Heat your oven to 400 degrees and line a baking sheet pan with either parchment paper or non-stick foil. Set aside.

In a small bowl combine almond flour and baking powder, set aside. 

In a large bowl add mozzarella cheese and cream cheese. Melt in a microwave for 2 minutes stirring halway through. Once melted add dry ingredients and eggs mixing throughly with a spoons or your hands(I wore nitrile gloves while mixing). Let it cool for 15-20 minutes, or longer, depending on how warm the dough is. 

Portion out into six balls and roll out into a rope shape. The smaller the better, and join the two ends pressing gently to seal. Now here’s where you can get creative: you can brush the tops with butter before baking, or add seasme seeds, chia seeds, or whatever your heart’s desired. I keep it simple and just brush with butter. 

Bake in the oven for 10-14 minutes(I find that 12 works great for me) and voila! Don’t dive in immediately, let these cool before serving. Trust me, they are easier to slice in half once cooled and enjoyed in numerous ways! 

When I first made these last week, no joke, they looked horrendous. 😒 See…


Yeah, not exactly what a bagel is supposed to look like. However that did not stop me from frying it butter and adding a slice of deli ham and pepper jack cheese to it! 🤤


And that picture is why I had to try again! 


So glad I did! I even made them smaller and tried using my small donut cutter which proved to be a very bad idea. That just forced me to go back to free forming them and this time I took care to not make them too big. These cute little morsels are so delicious! 

G-Man loves to take these and make bagel pizzas, naturally he says it’s not as good as his Grandma’s pizza dough but hey for a quick low carb option it is pretty darn good!

So if you’re like me and miss bread then this is the way to go! Make the bagels the night before for a quick breakfast on the go, toast them up in the oven or fry them in butter, add cream cheese or pack it full of protein! Lox bagel anyone?! 

Happy baking!

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

Directions

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

Directions

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

NOK NOTES:

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 tsp 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!