Eggs on the Go!
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.
Ingredients:
Eggs
Pre-cooked sausage
Cheese
Jalapenos
**You can add other ingredients that you like, such as spinach, mushrooms, onions, etc. These are the things I like!
Directions:
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!
Loaded Cauliflower
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!!
Ingredients:
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)
Directions:
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.
Black Eyed Peas with Hog Jowls
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!
Recipe:
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. 
2nd step: Boil the Hog Jowls for about an hour. 
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
Italian chicken salad
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.
Salad:
50/50 Spring Mix
Zesty Italian Dressing, Lite
Mozzarella cheese
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!!
Campout Chicken Taco Soup
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!!
Easy Cowboy Cornbread Casserole
I saw this recipe on Facebook last month and it’s been on my mind ever since. I’ve been waiting on the weather to get a little cooler since cool weather and cornbread go hand in hand! I’m pretty sure that this isn’t low carb, but sometimes you have to live a little! This was well worth the wait! Where has this been all my life!?
Ingredients:
Corn Bread
2 packages of Mexican Cornbread Mix
1 can of Cream Style Corn
Jalapeño slices
Eggs
Milk
Center
2 lbs Hamburger Meat
2 cans rotel
1 can Ranch Style Beans
Chopped onions
Bag of shredded Cheese
Brown the ground beef, drain the grease….add ro-tel, onions, and ranch style beans. Simmer for 10 minutes.
Make the cornbread according to directions on the back of the bag, add Can of Cream of Corn, jalapeños and half of the bag of cheese.
Grease the bottom of the 8×12 casserole dish. Pour half of the cornbread mix to the bottom of the pan. 
Add the meat mixture, then put the other half of the cheese on top.
Cover the meat mixture with the other half of the cornbread mixture.
Cook in the oven at 400 degrees for 45 minutes or until you can poke a toothpick in the middle and not get any mix on it.
Serve and eat!
Chicken on the Inside Grill
I started my low carb diet this week. The key to being successful is being prepared. I planned out what I would eat this week and made all my lunches on Sunday. I went and bought a George Foreman Grill at Target so I could have grilled chicken. The thing I like best about the George Foreman Grill is that it is built on an angle, so all the fat drains to a little cup that you put at the bottom of the grill opening. So far I have made sausage and chicken on the grill. Both have tasted great! I’m happy to say that the diet seems to be working, too. I’ve already lost 4 lbs! I don’t think I’ll lose that kind of weight each week, but it’s good to get some of that summer weight off!!!
Lemon Pepper Chicken
Ingredients:
Chicken
Lemon Pepper
Apply lemon pepper on the chicken generously and put it on the George Foreman grill until cooked!
Sour Cream Chicken Enchilada Casserole
I haven’t posted a blog in a while! I have been so busy that I have gotten a little behind on things. I haven’t even been walking, which is really starting to affect my mood. I’ll get back going with that next week and maybe catch up on my blog. I actually have two more recipes to blog about, but since I made this one tonight and had my phone camera there, I thought I’d post a picture of this first!
This was supposed to be enchiladas, but I didn’t feel like making little rolls of chicken.
Ingredients:
Chicken (I bought a pre cooked chicken from Krogers)
Corn Tortillas
Chopped Onion
Green Chiles
Sour Cream (I used sour cream light)
Mozzarella Cheese
Colby Jack Cheese (only because I didn’t have enough Mozzarella Cheese to cover the Casserole)
Spray Pam on the casserole dish. Put corn tortillas all over the bottom of the dish. Put ripped up chicken on the tortillas. Spread chopped onions on top of the chicken. Cover with tortillas.
In a bowl mix sour cream and chiles. Cover tortillas with mixture. Top with cheeses. Place in the oven for 30 minutes at 350.
Taco Salad
One of my favorite places in Dallas is the Arboretum. This week, they had one of my favorite Austin bands, The Spazmatics playing at their Thursday concert. I was so excited when I saw they were playing that I bought tickets immediately. The Arboretum concerts are so much fun because you can bring a blanket, food and drinks and enjoy the music while overlooking White Rock Lake. Unfortunately, they announced that the Spazmatics weren’t going to be there because their plane had gotten delayed in Atlanta. Luckily, they found another band to play, the Metal Shop. This band was a hair band and they were so much fun. They had choreography and didn’t take themselves too serious. It was funny watching all the ladies rush the stage and dance to the 80’s hair band music. It ended up being a lot of fun, and the Arboretum said they would refund the money, so it was a fun-filled free evening for me!
This week, I decided to make a taco salad for dinner. It turned out pretty good and I think it’s pretty healthy.
Ingredients:
Lettuce
Hamburger Meat
Taco Seasoning
Cheese
Sour Cream
Salsa
Tomatoes
Onions
Italian Dressing
Brown the ground beef and add taco seasoning and water. Make sure to follow the directions on the back of the packet. 
Put Lettuce on a plate.
Chop the onions and tomatoes
Put meat on the lettuce.
Add sour cream, cheese, tomatoes and onions to the salad. Put Italian dressing on it for extra flavor.
Broccoli Chicken Casserole
Last weekend I ran in the Rock and Roll Half Marathon. I guess “ran” may be a bit of an exaggeration. I ran part of it. I ran for the first 2 miles and then I hit a real steep hill and had to walk to the top of it. I ran for another 2 miles and then had to take a bathroom break, (which is kind of gross when all you have is a port-o-let). After that I had to alternate walking and running in much shorter increments for the remaining 9 miles. I got a little added motivation to keep going at miles 5, 9, and 13 when I saw a very good friend cheering me on with a poster made especially for me with my favorite colors on it. Every time I thought I couldn’t go another step, I thought about how I would be seeing her standing there in just a little bit. I appreciated her being there more than she will ever know!! I kept all my miles, (except the bathroom break mile), at under 13 minute miles. I finished at 2:43:02. The last time I attempted a half marathon, I finished in 3:07, so I was pretty proud of myself. I love my medal. I want to start doing more races that give medals so I can start a medal collection. I’ve found lots of cool display frames for them, but it would look pretty silly with just one medal hanging there. This weekend I will be riding in the Tour Dallas, but no medals for that!! 
This week’s recipe turned out really good. It is low carb, so I’m hoping by eating it for dinner this week, I will start to lose some weight. I’ve put on a few pounds and I don’t want to let my weight get out of control!! I’m getting back on track with my food and my exercise!
Ingredients:
Rotisserie chicken (I guess you could cook you’re own chicken, but why?)
1 can of cream of mushroom soup
8 oz of cheddar cheese
1 bag of frozen broccoli
Sliced mushrooms (I bought them pre-sliced)
2 tsp of lemon pepper
Get a Rotisserie Chicken from the grocery store.
Put Pam in a 9 X 9 casserole dish and tear up the chicken for the bottom layer.
Put broccoli over the chicken.
Put mushrooms on top of the broccoli and sprinkle lemon pepper over the mixture.
In a bowl, mix cream of mushroom soup, half a can of water and about 6 ounces of cheese.
Layer the cheese/soup mixture over the chicken, broccoli and mushrooms. Put in the oven at 350 for about 45 minutes.
Pull out of the oven and cover the casserole with more cheese and put back in the oven for another 10 – 15 minutes.
Pull out of the oven and eat. This casserole was even better the next day!!
Fabulous after FIFTY 