Line a baking with aluminum foil. Preheat Oven to 350.
Place stick of butter in the middle of the pan.
Dump shrimp, sausages, and diced veggies and spread evenly across pan. I keep my ingredients separate because of picky kids, but you can mix yours together if you’d like!
Ready to bake!
Squeeze lemon and then pour crab boil concentrate over meats and veggies. (Can use less of the crab boil if you don’t like your food very spicy.)
Sprinkle Old Bay seasoning over entire pan.
Bake for 25 minutes and serve immediately.
Super easy and delicious! This is always a favorite for our family!
Here we are, in the thick of deer season! In a family with deer hunters, that means many things for the Lawsons, but one thing is lots of jerky!!! We love deer meat in place of beef for almost every single recipe so it saves us tons of money when we have our freezer stocked, but one of the best perks is the jerky.
We love deer jerky!
My picky eating teenager will sometimes eat jerky as a meal when he doesn’t like what I’ve cooked for dinner (Shhh don’t tell the parenting police!) and I will pack it in my husband’s cooler for an easy keto friendly snack while he’s working.
We have tried many different seasoning mixes, but the past few years we have been ordering this Backwoods multi pack from amazon because it has flavors our whole family likes and the price is better than in retail stores.
Our favorite jerky flavors, all in one box!
You can use any ground meat for this, we just have deer on hand so it’s what we use. The thing I love about this method is it’s ease as well as there being no need for special tools or appliances. We don’t use a dehydrator, just our oven!
I start with ground meat and I use my kitchenaid to mix the seasonings in per package directions.
I then leave the meat mixture in a glass bowl in the fridge overnight to soak up the seasoning.
Seasoned to perfection!
I preheat the oven to 200° and I prepare my jerky strips.
I have tried multiple methods and tools for this next step, but have found that my pieces come out much better when I use a little olive oil cooking spray directly on my clean countertop and pat out with my hands. I can feel as I press and pat to make sure it is fairly even on thickness to make sure it dries evenly.
I pat the meat out to about 1/8 inch thick, maybe a little more.
I then use a small pizza cutter to cut into 1” wide strips and a silicone spatula to transfer over to a wire baking rack (these baking racks are only a dollar each at Dollar Tree!) sprayed with olive oil cooking spray.
I put in the preheated oven with the door open to the first stop for an hour and a half.
Dehydrating in the oven is super easy!
I then flip the pieces and leave for another hour and a half.
If you can bend a piece 90° without moisture coming out, they’re done! If it breaks, it’s overdone. You may want to check your jerky throughout the last hour to make sure it doesn’t dehydrate too long and help you get a feel for the exact timing in your oven!
Ingredient and tools needed:
Ground meat (chicken, deer, turkey, beef, etc.)
Backwoods seasoning packs (or your favorite jerky cure/seasoning)
Glass bowl
Baking rack
Cooking spray
What kind of jerky do you like? Comment below with your favorite jerky making tips!
I love coffee! I love black coffee, I love lattes, cappuccinos, frappes and more!
What I don’t love is that lately I’ve been gaining weight, so when my pumpkin spice latte craving takes hold, I really don’t need the extra sugar and calories. I’m trying to make some healthier choices and cut back the extra sugars where I can.
I have found a solution! This little mixture is under 50 calories and sugar free! I’m not a big fan of artificial sweeteners because in excess, they make me a little ill, but, ever so often this is a great guilt free treat!
I first start with about half a mug of Premier Protein Shake (Vanilla or Caramel). I heat it in the microwave for 30 seconds.
I then whisk in 2 tablespoons of Skinny Syrup in Pumpkin Cheesecake flavor. While my whisk is still spinning, I pour in black coffee until the mug is full!
The whisk makes it frothy and it is sooo delicious!
Getting ready to make a Pumpkin Cheesecake Latte!
I have also tried the Pumpkin Cinnamon Roll, White Chocolate, Mocha, Peanut Butter Cup and a few others. I have even mixed flavors and it comes out yummy every time!
Have you tried any sugar free flavors in your coffee? Comment and let me know what you like!
I’ve been back on the keto wagon for less than a week, y’all. But I’ve seen big changes already! (Which I knew I would…I just let my love/addiction for all things sweet cloud my vision!)
I am already about 75% pain free, my skin looks better, I’m sleeping better, and I’m down 4 pounds since Monday!
One way for me to stick to this way of eating is by always having healthier choices for the foods I love! One of those favorites is pizza!
The crust I use is super easy to make and takes just a few minutes!
I start by preheating my oven with pizza stone in it to 400°.
I then take a glass bowl that is microwave safe and add the shredded mozzarella and cream cheese. I then add Himalayan pink sea salt and garlic powder.
Cheeses and seasonings
I microwave for 60 seconds and stir.
1 minute down
My microwave only takes 30 seconds more, but yours may vary. This is what I looks like after the full 90 seconds.
Ready to add flour and egg
I then add my beaten egg and almond flour and mix thoroughly.
Almost ready to bake!
Some people use parchment paper to roll this out, but I find it too sticky.
So, I pull my heated pizza stone out and put the ball of dough in the middle and use a spatula to mash it out until it’s thin and even. I then use a fork to poke holes all over.
I bake at 400° for about 8 minutes.
Ready to flip and top!
I then flip it over to add my toppings. This part isn’t necessary, but I prefer a crispier crust so this makes sure the bottom isn’t soggy!
After flipping cooked crust
Now reduce oven temperature to 350°. Add sauce, toppings and bake for another 8-10 minutes or until your toppings are done!
This is so easy and versatile! We use it for breakfast pizza, BBQ pizza with leftover pulled pork, pepperoni, salami, chicken…whatever your favorites are, just play with it and have fun!
Breakfast pizza
Yummy!
Ingredients:
1 1/2 cups mozzarella cheese
2 ounces cream cheese
3/4 cup almond flour
1 egg, beaten
1/2 tsp. Himalayan sea salt
1 tsp. garlic powder
What are your favorite low carb toppings?! Comment below and share your ideas!
With extra peppers laying around, my family’s love of spicy foods, and my desire to get back into the swing of eating low carb, I decided to prep one of my favorite keto/low carb casseroles!
This is super easy, freezes well, and makes a yummy addition to your meal prepping stash!
As usual, I prep using steam pans and lids because they stack up well in my freezer and prevent freezer burn so my food stays fresh longer!
First I lay out my cream cheese to soften. I also cut my bacon in to small pieces and start frying it.
Bacon!
I then cook my chicken in the air fryer. I prefer this method simply because it’s way less mess!
Just throw the chicken in, sprinkle with some garlic and some Slap Ya Mama Cajun seasoning, and crank it up! The chicken can also be boiled, baked, or cooked in the instant pot. I’ve used all of these methods and they all turn out great! Do what’s easiest for you…that’s the glory of meal prepping! The whole point is to make life easier!
I use my stand mixer to shred the chicken and then cover the bottom of my baking dish
(I add a little extra Cajun seasoning here, but you can skip this step if you prefer less spice!)
Shredded chicken with a little “Slap ya Mama”
Spread softened cream cheese over chicken.
Cap and core peppers and cut in half to layer or you can slice. (I prefer to slice because it’s makes it easier to eat!) Layer over chicken.
Almost ready!
Sprinkle with shredded cheese and crumbled bacon.
Ready to bake!
Now it’s ready to go into the oven or freezer for a later date!
Bake thawed casserole at 350 for 25-30 minutes or until cheese is bubbly.
