Whole wheat pasta broken in half
Can of mushroom soup
Big block of Velveeta 2%
Can of petite diced tomatoes
Can of Ro-Tel
Garlic to taste
4 Baked Shredded Chicken Breast
About a cup of shredded Mozzarella
Bake some chicken. I baked the chicken breast covered with some lemon pepper, woo, and some other spices I found in my cabinet. I put it on 450 for about 50 minutes. After I pulled it out of the oven, I shredded while it was still hot.
Boil some spaghetti. I like the whole wheat pasta, myself. Drain. Put back in the pot.
Add in cut up Velveeta, a can of cream of mushroom soup, chicken, can of Rotel, and a can of diced tomatoes. If you like additional spices, you can add garlic and pepper, too. Stir this up until the Velveeta is melty. I had to keep the burner on low to help with the melting.
Put all of this in a big pyrex pan. Add Mozzarella cheese on top.
Put in the oven and cook at 375 for about 35 minutes, or until your cheese gets a little burnt looking.
Serve and enjoy!!
This year we volunteered to bring banana pudding to the family Thanksgiving dinner. I’m not sure what made my husband volunteer for this since neither of us has ever made banana pudding, but he did. So here it is. It was a lot easier than I thought it would be. I’m sure that grandmothers everywhere are shaking their head at us since we went the easy route, but I’m not ready to attempt any of those hard recipes; especially, when this easy recipe is so good.
1 (8 ounce) package of cream cheese (softened)
1 (14 ounce) can sweetened condensed milk (Fat Free)
1 (5 ounce) package instant vanilla pudding mix
3 cups cold milk
1 tsp. vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4 sliced bananas
12 ounce package vanilla wafers
In a large bowl, beat the cheese until fluffy. Add in condensed milk, pudding mix, cold milk and vanilla. Beat until smooth. Fold in 1/2 of the whipped topping.
Line the bowl with vanilla wafers, layer banana slices on top of that. Put a layer of the 1/2 pudding mix. Layer wafers, bananas, then pudding. On top of that cover with vanilla wafers, bananas and top with leftover whipped topping.
Refrigerate for at least 3 hours.
I started the 21 Day Fix this week. It’s going to be so easy to stay on track with my diet if I am able to prepare my meals for the week each Sunday. This should eliminate me making those bad food choices when I get hungry. No more binge eating for me!! Meal prepping can be a pain, though, so it’s nice to be able to eliminate the preparation for one meal a day by substituting Shakeology. I drink the Shakeology for breakfast since I’m not always in the mood to eat when I get up! I’m still debating over which one is my favorite. What’s yours?
If you haven’t tried Shakeology yet, you can order it here today!!
Going out to eat can be a little difficult when you are doing low carb! Luckily, I’ve found a restaurant that seems to “get” that!! We stumbled upon Becks as a low carb option when my dad wanted to go there for his birthday. When we went, we all got burgers, but we noticed someone eating chicken and vegetables. At the time, we weren’t doing low carb, but it stuck in the back of our minds. Fast forward a couple of months and we remembered Becks for a low carb meal. I got the Dreamland, which turned out to be delicious. I thought I would attempt to create the recipe at home:
1 Sliced onion
Sliced mushrooms (I bought them pre-cut)
Hickory BBQ sauce
Cook the chicken any way you want, but I baked mine. I marinated mine with a little bit of lemon pepper and a little bit of Worcestershire sauce. Once the chicken is cooked through, put some swiss cheese on top of it and put it back in the oven for a minute or two or until the cheese starts to melt.
Put the chicken on a plate and add the mushrooms/onion mix.
Cover the chicken, mushrooms, and onions with hickory BBQ sauce.
I’m constantly looking for recipes for my low carb diet. I was really excited when I found this idea that is easy to make AND a great time-saver!!
You can make about a week’s worth of eggs at one time using this recipe. I’m eating these for my mid-morning snack, but you can also eat it for breakfast or at some other time.
I worry about leftovers going bad, so I didn’t make all twelve eggs, but I think these should last about a week. Although, if it smells bad, don’t eat it!! I figure it will be about three days before they’re all eaten.
**You can add other ingredients that you like, such as spinach, mushrooms, onions, etc. These are the things I like!
Spray pam on a muffin pan. Add egg, sausage, cheese and jalapeños. Put in oven at 350 for about 15 minutes. Pull out of the oven and put them in your belly or in a tupperware for future meals on the go!
Now that I’ve booked my cruise, it’s time to start eating more healthy. I’ve tried low carb before and it really seems to work, so I’ll try it again. I found this recipe on Facebook, and it kind of reminded me of loaded cheese fries, but with cauliflower instead of fries. I can’t find the website where I found this recipe. When I find it again, I’ll add the originator’s website. This was SOO good. I WILL be making this again!!
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Sharp Cheddar Cheese
8 oz container sliced mushrooms
Jalapeños to taste (optional) (I only put it on half)
Preheat oven to 425°
In a large pot steam the cauliflower for about 10 minutes.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms, and cauliflower. Place the mix in a baking dish and cover with remaining 1 cup of cheese, chives, and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted.
Happy New Years!! My mom always would make us Black Eyed Peas for the New Year. It’s about the only thing she cooks all year and it gets the year off to a good start!! My mom is the only person I know that puts lentils in her Black Eyed Peas. I looked it up and Lentils on New Years is an Italian custom and since she is Italian, that makes sense!! Both Black Eyed Peas and Lentils are eaten as a symbol for good luck and prosperity! I really want both, so this year I decided I was going to make my own Black Eyed Peas!
8 ounces Hog Jowls
2 cups of Black Eyed Peas
1/2 cup of Lentils
Pico De Gallo (I got this pre-made from Krogers)
1 can of Rotel
Pinch of salt and pepper
Tsp of sugar
1st step: Pick through the Black Eyed Peas and then soak them over night.
Using the same water, add in the black eyed peas, lentils, and rest of the ingredients and simmer with the lid on for 2.5 hours or until the peas are tender
One thing I will tell you about a cruise is that you WILL gain weight. I had so much fun on the cruise, but I gained about 6 lbs. YIKES! I’d already gained about 15 since I moved back to Dallas, so 6 more is totally not acceptable to me!! PLUS, my 30 year reunion is in 2 more weeks. So, what is one to do in this situation? Get back on track. Start eating healthy.
I went to the book store and got a couple of South Beach Diet books. I’m not going to do the full diet. I don’t want anything that is restrictive, but they have some really good recipes in those books. I’ve already done grocery shopping and plan to eat my own cooking for lunch and dinner rather than eat a lean cuisine at lunch and go to a restaurant for dinner.
This one I kind of made up on my own, but it was really good!!
Baked Italian Chicken:
1 chicken breast
1/4 bottle of Zesty Italian Dressing Lite
Lemon pepper to taste
Put the chicken breast in a pan and cover it with the italian dressing, it doesn’t have to be all the way full of the dressing, just enough so there is a little at the bottom. Shake as much lemon pepper on top of the chicken as you like. Put in the oven at 400 degrees for about an hour or until cooked thoroughly.
50/50 Spring Mix
Zesty Italian Dressing, Lite
Baked italian dressing
(you can also add tomatoes, onions, etc on top)
Make a bed of lettuce. Put mozzarella cheese on top of the lettuce. Put chicken strips on top of the cheese. Cover with Italian Dressing.
You now have a healthy salad to eat that will fill you up!!
Instead of dealing with all the drunks out on the road for New Year’s Eve, I decided to head out to Lake Tawakoni and go camping. I guess I should use the word “camping” lightly, because going in a travel trailer isn’t exactly roughing it! In fact, a lot of people actually LIVE in their travel trailers. I stayed at the Sunset Resort; I think 99% of the people who were there actually live there. My two favorite parts of the trip were starting a campfire each day and cooking out, not that I cooked over the campfire or anything.
One of the best things I cooked was a Chicken Taco Soup. I’m not sure why, but everything tastes better when it’s cooked outside, even if you use regular kitchen utensils like I did. This crockpot soup was made ALMOST entirely from cans so it was really EASY!! Not only that, I bought all generic cans, so it was really cheap!
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can pinto beans, drained and rinsed
- 1 (14.5 oz.) can petite diced tomatoes, drained
- 1 (15.25 oz.) can sweet corn, drained
- 1 (10.75 oz.) can cream of chicken soup
- 1 (10 oz.) can green enchilada sauce
- 1 (14 oz.) can chicken broth
- 1 packet taco seasoning
- 1 Shredded Rotisserie Chicken
Pour all of the ingredients in the crockpot, cook on high for as long as you want. I think I had it on for a couple hours. Stir it occasionally.
Garnish it with chips, shredded cheese, sour cream, or anything else you can come up with! This was delicious!!! I will probably even make this for dinner at home!!