Low Carb Sheet Pan Quesadilla

Don’t think I’ll make quesadillas the same way ever again.

One of the easiest ways to make a quesadilla for the entire family. True, you can’t customize the filling this way, but my crew can be easy to please at times. Any filling you can think of will work with this recipe. I chose sausage, peppers, and onions.

No other seasonings needed, spicy sausage can be used as well. Chicken, beef, turkey, steak, shrimp, turkey pastrami and pepperoni…whatever your preference. Prep everything accordingly, for me the sausage was cooked through in about five minutes.

The following step was super easy. Lined a sheet pan with either non-stick foil or parchment paper. The size of your tortillas will determine how many you’ll have to use. Our low carb tortillas are 8 inches(๐Ÿคท๐Ÿปโ€โ™€๏ธ), so I wound up using ten for the bottom and sides. You’ll want to make sure to allow about half the tortillas to hang over the side. To make sure that the bottom edges would fuse together, I added a light layer of shredded cheese and topped it off with the cooked sausage mixture.

We’re a cheesy bunch ๐Ÿ˜‰ I had some leftover sliced provolone that I added, plus the rest of the shredded cheese. Ohhhh yeah!!!

The next part might seem a tad tricky, but trust me it wasn’t as difficult as it may seem.

~The folding of the edges over the top~ ๐Ÿ˜ฑ

For me, I had to use an additional 6 tortillas over the top before I could flap the edges over shut. See below…

See? All right, so it’s not “pretty”, but let me tell you this meal was spot on! To help hold the shape as it bakes, place another sheet pan on top. This joker crisped up perfectly!

You’ll Need:

16 low carb Mission Tortillas

1 pound mild sausage(or any meat you prefer)

1 large onion, chopped

1 each green and red bell pepper, chopped

2 c shredded cheese

6 slices provolone cheese


Preheat oven to 425*F. Line pan with non-stick foil or parchment paper. Drape eight of the tortillas halfway over the pan’s edge and place two down the center. Sprinkle with a light layer of shredded cheese. Set aside.

Cook sausage with peppers and onions; add on top of the shredded cheese layer. Place six more on top and fold the edges up and over. Place another sheet pan on top and bake for 20 minutes. Remove top sheet pan and bake for another 5 minutes till browned. Let cool and cut into 10-20 servings.

Per 1/10th serving the net carbs, minus nacho cheese sauce, comes out to 9.6g. Granted that may seem like a lot, works out for me since this was the only thing I’ve eaten today. As for the nacho cheese sauce, this is entirely optional. I used the recipe from Officially Gluten Free. Easy and tasty, I added 1/4 tsp chili powder, 1/4 tsp paprika, and 1/4 tsp granulated garlic for that “nacho” flavor.

This entire recipe is an absolute keeper! A huge hit with me and the boys, the cheese sauce was on point too! Imagine making a massive pizza quesadilla with a low carb homemade marinara sauce! โ˜บ๏ธ

Need I say more? Nah, the pictures speak for themselves, with endless possibilities! Philly Cheese Steak, chicken or steak fajita, tex-mex, spicy shrimp, cheesy ground turkey, pizza, sloppy joes, vegetarian…

Happy Eating!!

Back to School Dinner Recipes

“Let’s keep it easy this year. Keep it simple.” That’s what I tell myself as the new school year approaches. Sometimes I’m successful, other times not so much. The problem with living low carb/GAPS is that you can’t order out on those nights when you’re not in the mood to cook. Trust me though, the temptation is there. ๐Ÿ˜ˆ

Which is why I’ve decided to share some of my favorite go to recipes that take 30 minutes or less to cook. Trust me, I wouldn’t share these if I thought they were anything but reliable.

This is of course a recipe roundup, but it’s all recipes that we have enjoyed one time or another. As most of y’all know, I’m a huge fan of sheet pan recipes. Thankfully those can take up to 30 minutes to bake, taking all the guess work and slaving away over a hot stove out of the equation. Just add it all to a sheet pan, place in the oven and just like Elsa, let it go!

As always, I encourage you to play with the seasonings, change things up to fit your dietary needs, and make substitutions where needed. You don’t have to follow the recipe exactly, unless you want to. Plus the bulk of these recipes your kid(s) can help prepare. Hope you all enjoy and welcome back to school!!

20+ Easy Low Carb Dinner Recipes:

  1. Roasted Peppers Onions with Italian Sausage
  1. One Pan Garlic Lovers Shrimp and Veggies
  1. LC Sesame Chicken and Broccoli Sheet Pan Meal
  1. Sheet Pan Meatloaf with Potatoes and Green Beans (turnips or cauliflower maybe substituted for potatoes)
  1. Low Carb Goulash
  1. Baked Chicken and Zucchini Casserole
  1. Eggplant Mini Pizzas
  1. Where’s the Crust Pizza
  2. Easy Chicken Paprika with Sour Cream Gravy (Low Card, Gluten Free)
  1. Sheet Pan Chicken Parmesan
  1. Sheet Pan Garlic Lemon Butter Salmon (good served with pan roasted vegetable medley or salad)
  1. Sheet Pan Chicken Thighs with Bacon (boneless thighs is preferred)
  1. Sheet Pan Taco Bowls
  1. Low Carb Jalapeno Popper Chicken (a family fave, I like using rotisserie chicken)
  1. BLTA Chicken Salad Lettuce Wraps
  1. Low Carb Chili Cheese Dog Casserole (a great recipe to use leftover low carb chili with)
  1. BBQ Chicken with Bacon and Cheese (low carb, keto friendly)
  1. Easy 10 Minute Asian Zucchini Noodles
  1. Cowboy Butter Chicken and Zucchini Noodles
  1. California Turkey and Bacon Lettuce Wraps with Basil Mayo
  1. Quick Keto Dinner
  1. Buffalo Chicken Jalapeno Popper Casserole
  1. Chicken in Creamy Parmesan and Sun-dried Tomatoes (serve with Zucchini Noodles and Salad)
  2. Keto Broccoli Casserole
  • Supreme Nachos

    I didn’t grow up with a mom who went to all the trouble of making game day food for those FSU games. Yeah, growing up here in the south we didn’t watch the Alabama/Auburn games. Seeing that we were from Florida and being in a family that was divided between the Seminoles and Gators, I grew up a Noles fan for the longest time. Now, I’m not a fan of any of it. So we just didn’t do the whole chips and dip, wings, pizza, or oodles of soda and sweet treats thing, could have been because we didn’t have the extra funds to do stuff like that and it really wasn’t that big of a deal. Money went towards putting food on the table for a family of 5, special foodie days were for holidays like Thanksgiving, Christmas Eve, Christmas Day, New Years Eve, and New Years Day. This is why I haven’t really promoted the whole tailgatin’, game day grubbin’, football recipe sharing route. It’s foreign to me, I do see great recipes on other sites and think wow that looks great to take to the next church social or Ladies get together. My mind doesn’t go to the next football game gathering.

    Ok, before I sound like a broken record because I’m sure y’all have gotten the idea now….supreme nachos are going to be my contribution to the web ๐Ÿ™‚ They’re easy, makes a lot and boy it is a crowd pleaser! I had to make a second pan last night because the fam just devoured the first pan as if they had never had nachos before! lol


    My nephew thought I was making a nacho casserole, quite frankly even I wasn’t too sure how it was going to turn out but to his surprise(and well mine too) this turned out even better! When he saw the pan sitting on the stove top his first reaction was “whoa!” Yeah, I like that reaction ๐Ÿ™‚

    Supreme Nachos

    (For 1 pan of nachos)

    1 bag of favorite tortilla chips

    1 pound ground beef

    1 small onion, chopped

    2 garlic cloves, minced

    1 package favorite taco seasoning

    1 can black beans, with liquid

    1 can corn, drained

    salt and pepper to taste

    1 tsp oregano

    1 can refried beans

    1 package cream cheese, softened

    1 large tomato, chopped

    2–3 scallions, chopped or 1 small yellow onion, diced

    2 cup 4 cheese mexican cheese blend

    lettuce for garnish

    sour cream (optional)

    guacamole (optional)

    salsa (optional)

    Preheat oven to 400 degrees and line a large baking sheet with release foil.

    Spread out your favorite tortilla chips on the pan. If it’s not all a single layer that’s ok.ย 

    Brown the beef with onion and garlic. Drain the fat if you want, add in taco seasoning, black beans, corn, oregano, salt and pepper(if needed). Let simmer to bring together the flavors. While the meat mixture is cooking, chop up scallions, tomato, and lettuce. Set all aside in separate bowls.
    In a medium size microwave safe bowl soften cream cheese. Cream with a hand mixer and add in refried beans mixing until cream cheese and beans are complete combined. Set aside.

    Now it’s time to built the nachos! Dollop the cream cheese mixture all over the chips. Spread gently if you can, if not don’t worry about it. Spoon the meat mixture on, sprinkle around the tomatoes and scallions. Top with cheese and bake for 15 minutes.

    Serve with sour cream, guacamole, and salsa!


    These were insanely good! Everyone said it reminded them of the taco dip that we all love, that’s because of the cream cheese refried beans mixture. This recipe is definitely tried, true, and oh so tasty! Make it today for your game day buddies or serve it up for your family during the week. Leftovers? Well, let me know if you have any because I will guarantee you there won’t be any ๐Ÿ˜‰

    Don’t forget to get to check out the Wrapping for PCOS fundraising party on Facebook! Kim and I are itching to do some giveaways ๐Ÿ˜€ And Jamberry still has their buy 3 get 1 free offer going on, with so many wraps to choose from you’ll definitely want to take advantage of that!

    Have a great day!!

    Salsa Chicken and Spanish Faux Rice

    Lately I’ve been going bonkers trying to find meals that not only everyone can enjoy but things that are lower in sodium for my Dad. His blood pressure has come down to a safer range and thankfully he’s started losing some weight. He and I are walking three days a week together and I think I’m getting more out of it than he is. I’m shorter and his stride is much longer than mine, we both have started using fitbit to monitor our steps, calories, and distance throughout the day.

    May 2014 010

    Lime green fitbit is happy about my progress so far!


    So in trying to stay on track with my workouts(walking three days a week and doing cardio the other two) meals have become something I really don’t like to think about. I used to love planning out the weekly menu but lately I groan at just the thought of food. It’s bad enough I have to remember to eat 3 times a day but then add on the effort of actually making the food…yeah, no. The other night I decided chicken enchiladas sounded pretty good, they’re easy enough to throw together and the fresh homemade enchilada sauce tastes so much better than the can stuff from the store. I went to gather the ingredients and after going through the freezers(yes, more than one) I was heartbroken…there wasn’t any enchilada sauceย  to be found. I think I experienced at least a dozen emotions all at once lol anger, frustration, utter sadness were the top three. It was going to be ok, I thought, I’ll just grab a jar of salsa verde! Newp, none to be found. At this point I was beginning to feel defeated, I seriously had no back ups for dinner and it was already after 5pm. I checked our other food storage shelves and it was as if the light from Heaven was shining down on the four jars of red salsa! *queue heavenly choir*

    Thus salsa chicken, done enchilada style, was born! I went back to the freezer and grabbed two bags of frozen cauliflower, a can of Rotel tomatoes, and a package of low sodium taco seasoning. It was so on and I had about an hour to get it all done!ย  (I love a challenge!!!)


    Salsa Chicken

    3–13 ounce cans of chicken, drained and shredded, roughly 5 cups of chicken

    1 taco season packet

    2 tsp dried minced garlic

    1 Tblsp dried onion flakes

    8 low carb high fiber tortillas

    2 jars salsa

    4 cups shredded cheddar cheese


    Drain all three cans of chick and add to a large glass bowl. There might be some liquid still in the chicken, this is ok. Break up the chicken with your fingers or a fork till there are no more chunks. Sprinkle on an entire package of taco seasoning, add in dried minced garlic and onion flakes. Stir to combine and set aside. I used aluminum disposable pans to bake with, but you can use a 9×13 glass pan if you prefer. Pour half a jar of salsa in the bottom of your pan, depending on the size of your tortillas it will determine how many will be able to fit into the pan. Since we buy the large ones I could only fit four into each pan.

    Now comes the fun part…the loading of the tortillas ๐Ÿ™‚

    Grab four fingers worth of cheese and place it down the center of a tortilla. Spoon about two large spoonfulls of the mexican chicken mix. By large spoonfulls, I mean rice spoon size. Fold over one side of the tortilla to the center followed by the other side to the center. Transfer to your pan placing it seam side down in the salsa. Continue on with the other seven tortillas, using one jar of salsa per pan. Pour the remaining half jar of salsa over the four chicken tortillas. Top with two cups of cheese, cover pan with foil and bake at 375 for 40 minutes. Uncover and continue baking for 10-15 minutes or until cheese is lightly browned. Let it sit for a few minutes before serving. Enjoy with sour cream on top, your favorite tortilla chips on the side and my recipe for Spanish Faux Rice (see recipe below).


    1/8 serving: 391 calories; 19g fat; 39g carbs; 15g fiber; 24g net carbs


    Spanish Faux Rice

    2 bags frozen cauliflower, 1 pound each

    1 can Rotel tomatoes, do not drain

    1/2 onion, diced

    2 garlic cloves, minced

    Paprika and Chili Powder for color and taste


    Steam cauliflower for 10 minutes. Using either a ricer or a shredding attachment for the food processor(which is what I do), process the cauliflower to look like rice. Set aside.

    In a medium pan saute onions and garlic in a little olive oil till onions are transparent. Add in riced cauliflower, Rotel tomatoes, salt, paprika and chili powder. Let cook on low to allow flavors to blend, stirring often. Serve immediately.

    1/12 serving: 289 calories; 13g fat; 29.6g carbs; 12g fiber; 18g net carbs


    May 2014 006

    May 2014 007ย ย ย ย  May 2014 004

    This was such a hit with the family! Even my Mom who isn’t a Mexican chicken fan loved this dish ๐Ÿ™‚ The key to the recipe is using canned chicken, it’s tender, juicy, and easier for her digest. Plus the entire meal was ready in an hour, right as my Dad was walking in the door! The Spanish faux rice looks just like the real deal and surprisingly had just a hint of a cabbagey flavor. Increase your onions and garlic to help mask that flavor. All in all it was a yummy treat meal!ย 

    True these dishes aren’t for the induction phase, and you can reduce the carbs by eating half of a salsa chicken wrap. Or skip the tortillas all together and serve the salsa chicken over a salad with homemade guacamole dressing. Whichever way you choose to serve this up I know you’re going to fall in love with this dish as much as we have!


    Chili Relleno Wraps (Low carb and High Fiber)

    photo (2)


    Here’s a great low carb/high fiber recipe that’s both easy and quick! It’s based on a recipe I found on Linda Sue’s website. I never like making two beef dishes back to back (same for chicken or pork), I have to break it up to keep things interesting for the family lest we get ourselves back into a rut. So, last night I studied the recipe decided what I could change to suit our palates. Really doesn’t take any more time to make it this way either ๐Ÿ™‚

    Amanda’s Chili Relleno Meat Mix

    1 pound ground white turkey

    1 pound sausage

    3 bell peppers, chopped

    2 small onions, chopped

    4 garlic cloves, minced

    1 teaspoon chili powder

    1/2 tsp salt

    1/4 tsp black pepper

    2 Tablespoons homemade chili powder*

    In a large skillet or dutch oven brown turkey and sausage with onions and bell peppers. Drain off most of the grease. Add in minced garlic and seasonings. Let simmer for 10 minutes, stirring occasionally.

    For this meat mixture alone, if you make it just as I have above, the net carbs come out to 4 grams even. You can eat it just as is with a little sprinkling of mozzarella cheese, some guacamole and sour cream on top. But if you can handle a few more carbs you can add it to a low carb/high fiber wrap. Click HERE to see the wraps we use.

    To assemble


    Put small spoonful of the chili relleno mixture on the wrap.

    image (3)

    Sprinkle on a little cheese. Here in the photo mozzarella cheese was used but you can use any that you prefer.

    image (4) ย  ย  image (5)

    Add a little lettuce and sliced tomato on top with a little dollop of sour cream.ย  Can ya dig it?!

    image (6)

    Fold it up like you would any wrap and enjoy! You get the flavor of a chili relleno without all the carbs. Our family really liked this, it was a little unconventional of me to use the turkey and sausage but both were a nice change. This can definitely be made spicier, just add some crushed red pepper flakes, jalapenos and for those who like to push the limits…add a few drops of habanero sauce to the meat!

    Total net carbs for the meat and the wrap comes out to 9 grams. You really can’t be that! Of course if you’re not living a lower carb lifestyle you could add the meat mixture to tortilla chips covered in a white cheese sauce for some chili relleno nachos. Or you could layer it with corn tortillas in a casserole dish for a chili relleno casserole. The meat mix is versatile for everyone and you don’t have to sausage if you don’t want to. You could use all turkey, all beef, ground chicken, or a mixture thereof. Don’t be afraid to play with the flavors and spices. Happy eating!

    The Week at a Glance and Recipe

    Have you ever woken up refreshed, excited to meet the new day? Yeah, I did that once too ๐Ÿ™‚ Not that I didn’t jump out of the bed, I did especially after my alarm went off at 8:20am at a blaring volume that I swear should have woken up my son and nephew! Oy, not the best way to wake up. This week has been great, looking back over it and the memories that were made just gladdens my heart โค

    On Facebook I’ve been participating in a 31 day photo challenge. It’s something fun and different, challenging too. I had no idea something like that could be so tricky, honestly there have been a couple days where I wasn’t too sure about what I would post. You have to really tap into some creativity, think outside the box. On Instagram I share a collage of four pictures at a time of each challenge, if you’ve missed it or don’t have an IG account here’s a look at this weeks photo challenge.ย 

    31 Day Photo Collage Days 6 to 11

    From Left to Right on the top row: Day 6 was about fantasy, I struggled with this big time, so I colored a picture of sleeping beauty and wrote “waiting for him”; Day 7 was something that starts with P…I went with pecan tree, it’s on the right side of the picture. Day 8 was a quote: โ€œThere is no happiness like that of being loved by your fellow creatures, and feeling that your presence is an addition to their comfort.โ€โ€• Charlotte Brontรซ, Jane Eyre, so I went with a picture of me and my son, he’s my “fellow creature” that I love very much!

    From Left to Right on the bottom row: Day 9 was a good one, black and white. Wrote a quote up on our chalkboard. My all time favorite was yesterdays, Day 10, inspiration. It was a fun day spent doing fall crafts with my boy. Day 11 was another quote:ย  “I love people who make me laugh. I honestly think it’s the thing I like most, to laugh. It cures a multitude of ills. It’s probably the most important thing in a person.โ€โ€• Audrey Hepburn…who better to make you laugh than George Burns, Gracie Allen, Carol Burnett, and Lucille Ball?! My favorite shows!!

    But the week wasn’t just about posting pictures onto Facebook, I’ve done some baking this week both sweet and savory that has all been very successful! Last nights dinner for instance, was quite tasty! Something I literally threw together! I’m calling it Queso Dip Burrito Bake. It’s simple, easy, and takes about 30-40 minutes to bake.


    You’ll need:

    1 package low carb high fiber tortillas, or your favorite flour tortilla

    1 pound ground turkey

    1 onion, chopped

    2 cloves garlic, minced

    1 package of favorite taco seasoning or homemade

    1 can refried beans (black refried beans work too)

    1/2 can of water

    1/2 cup favorite salsa

    1/2 can rotel tomatoes

    4 ounces Velveeta, cubed

    2 cups shredded cheese, mexican blend

    Brown ground turkey and onions together. Add in garlic and cook for 30 additional seconds. Turkey has very little fat, you may want to add a little olive oil or peanut oil into the pan to make sure it doesn’t stick or burn. About a tablespoon or two should work. Stir in the taco seasoning, refried beans and water. I used the empty refried beans can and filled it about half way with water. Let simmer on low.ย  Cube the Velveeta and set aside. Pull apart your flour tortillas and get your shredded cheese ready, set aside. Remove mexican turkey meat from heat and bring over to your work area ( I like to work at our butcher block). In a 9x 13 inch pan pour salsa down in the bottom. To assemble burritos: On a tortilla place a healthy pinch of shredded cheese down first. A healthy pinch for me is four fingers full, if you’re using smaller tortillas use less cheese. Next add a healthy spoonful of the meat mixture. Don’t add too much or you’ll have issues when folding. If you’ve never folded a burrito before, here’s a picture to help.

    Fold the tortilla according the above picture. Place the burrito seam side down into your salsa lined baking dish. Repeat this process seven more times. For the topping: Spoon half a can of rotel on top of the burritos, juice too, and top with cubed Velveeta and shredded cheese. Cover tightly with foil, bake in 375 degree oven for about 30 minutes. Remove the foil and finish baking for 10 minutes to finish melting the cheese. Do not let it brown. Let it cool for 5 minutes before diving in, unless you like molten cheese scorching the inside of your mouth ๐Ÿ™‚ย  Serve with favorite chips, salsa, guacamole, and sour cream!

    Knowing that one pan wasn’t going to be enough for us I went ahead and made a second pan. It was killer! You get the best of both…cheesy beef–n–bean burritos, creamy queso dip on top…out of this world! My oldest nephew certainly loved it, and he’s not a ground turkey fan. It’s all about the seasonings and how you prepare it! I hope you all give this a try and let me know what you think. It’s a keeper for my family and hopefully it will be for yours as well. Have a blessed day!