My FASTEST Low Carb Meals

I’ve always taken a little bit of pride in my ability to whip together a quick and healthy meal. I’ve been doing it for years! The more you cook – the faster you get…and eventually you even find shortcuts to getting things done even faster.

I wrote a cookbook with my dinners that took less than 30 minutes to put together. Sometimes only 15 or 20 minutes! I could get home from work a few minutes before my husband and have dinner on the table within minutes of him walking in the door. That’s what this website is all about!

BUT….then I had a baby. And then I really got fast. I only THOUGHT I was fast at making healthy meals. It’s amazing where you can speed things up when you know you only have a moment to get it done!

Our family is always on a pretty modest budget. We’re happy with that and we want to be good stewards of our money. For that reason – we rarely eat out. I plan our meals once a week and shop once a week. We always know when it’s grocery shopping day because the food is out. We always have enough food for the week – but we don’t have excess. So when I became a Mom, I knew I needed to adapt to still getting a healthy dinner made each night even when we were adapting to feeding/sleeping/playing schedules.

I’m always learning new FAST ways to create yummy meals…and I’ll share them as often as possible. Below are just a few of my QUICK creations as of late. I don’t have exact measurements because I just threw them together!!

Buffalo Chicken Bell Peppers

*pre-cooked grilled chicken breast strips

*packet of ranch seasonings

*buffalo sauce

*multi-colored bell peppers

1. Pre-heat oven to 350F. Microwave chicken breast strips per package instructions. Meanwhile, cut bell peppers in half and seed. Lay out in a baking pan.
2. When chicken is done, toss with 2/3 packet of Ranch seasoning. Use kitchen shears to chop the chicken up.
3. Divide chicken into bell peppers. Drizzle a little buffalo sauce in each bell pepper. Move to oven and bake for 10 minutes – longer if you like the bell pepper softer.

Turkey Taco Bell Peppers – I made these in the same week as the Buffalo Chicken Peppers. Mutli-colored peppers were on sale! 

*1 lb 93% lean ground turkey

*1 pkt taco seasoning

*multi-colored peppers

*served with salsa

1. Heat oven to 350F. Brown ground turkey and add taco seasoning per package instructions.
2. Cut peppers in half and seed. Divide taco meat into bell peppers.
3. Move to oven for 10 minutes. Longer if you like them softer. Serve with salsa.

Chicken Salad (no picture…shoot!) – Disclaimer: I could not create the next 3 meals as fast as I do without my Pampered Chef Baker. There is a round covered baker that makes servings for two and a Deep Covered Baker that makes a lot more food. 

*1 lb chicken breast, seasoned with salt and pepper

*1/2 cup light Miracle Whip

*1 tsp Onion Powder

*2 tbsp slivered almonds

*chopped celery

*chopped apple (if I have time)

1. Microwave chicken breast in the baker for 13 minutes. Let cool (fridge if necessary but I usually just microwave in advance). Use chicken shears to chop chicken finely.
2. Combine all other ingredients. Serve alone or with raw veggies such as cucumber slices.

Mushroom Chicken

*1 lb chicken breast, seasoned with salt and pepper

*1 can fat-free cream of chicken soup

*1 package of sliced fresh mushrooms

1. Place chicken in bottom of baker. Top with mushrooms and then chicken soup. Microwave 15 minutes or until cooked to 165F.
2. Cut chicken into smaller slices and spoon small amount of mushroom sauce over top. Served with steamer bag of veggies.

Chopped Salads with Chicken – this is my go to lunch both at work or at home! 

*bag of chopped salad (usually made by Dole)

*pre-cooked chicken breast strips

1. Toss chopped salad with small amount of dressing provided (or use your own to save on fat). Skip the toppings with carbs such as croutons or wontons. Top with chicken breast strips

Smokey Applewood Chicken

*packet of seasoning – in this case Smokey Applewood

* 1 lb chicken

1. Coat chicken with seasoning. Lay at the bottom of baker and microwave 13 to 15 minutes, depending on thickness of chicken.
2. Chop with kitchen shears or slice into smaller pieces. Serve with green beans.