Chicken Alfredo!!

Ok so here I am with a new (for me) recipe!  I am trying spaghetti squash as my noodles in a chicken Alfredo recipe.

 It looks really simple but only time will tell.  First I will give you the how to on cooking the squash if you never have cooked it before.

“How to cook spaghetti squash “

Cut the spaghetti squash in half and scoop out the seeds with a spoon.


Drizzle olive oil inside the spaghetti squash and rub all over.

Add salt and pepper to taste.

Oil a large baking dish and place the spaghetti squash cut side down.

Pierce the hard skin a few times (6-8).


Bake at 350F for 30 – 50 minutes depending on the size of the spaghetti squash you used.

It is ready when the skin can be pressed down with your fingers gently.


Test this by turning over the spaghetti squash and poke it with a fork, scrape away at the sides to separate the spaghetti strands.


 If the strands pull away easily, it is cooked.

And now for the creamy goodness.


The recipe BELOW is for at least 4 to 6 people!

1/2 cup butter

2 (8 oz) pkg cream cheese

3 cups heavy cream

1 cup freshly shredded Parmesan cheese

3 cloves garlic, minced

3 T. minced shallot or onion

salt and pepper to taste (approx. 1/2 tsp each)



Melt butter and sautee shallots or onions.

Add garlic and sautee for two more minutes.


Add cream cheese and stir in until melted.


When well mixed, add the cream and Parmesan cheese.


 Taste, add salt and pepper as needed.

Stir until all is mixed.

Add baked chicken and mix.

Lower the heat so it can thicken, Stir every minute or two.


Spoon onto your spaghetti squash and eat it up!

Now be aware that if your are trying to live the LCHF lifestyle, you can not eat like this all the time.  Squash is high in carbs so this is a nice treat every so often!

Now go to the market and get your items for this recipe and enjoy the goodness!

Until Then,


Just an appetizer!

So it has been crazy around here. Work was a nightmare last week, but over the weekend I attended my 25th high school reunion! Murphy High School class of 1991!

I gotta hand to our class… we still know how to have a great time!  I have some photos which  I will share with you in a few days.

Tonight I am going to give you a little appetizer recipe that we have enjoyed quite a bit.

Prosciutto wrapped green beans.

I get the frozen bags of green beans from Sam’s club, and I also got the prosciutto from there .

Take a piece of prosciutto and lay it on a cutting board. Grab a nice amount of green beans and place them at the end of meat, lightly salt and pepper beans, then wrap.

I did not use a toothpick to secure it closed. It held together just fine. Place the wraps in a 350 oven and cook until tender. About 5-10 minutes.


Take out and serve hot as an appetizer or as a side dish with you meal.

They don’t look that pretty but they did not last long so it does not matter!

Be back in a few!

Until Then,



Good afternoon!  I hope that you are well. I tell you what, it is so Hot here.  The humidity is at 71%.

 Although that is not very high for Mobile, Alabama, it makes it really hard to take our afternoon walks.

So today when I got off of work (it was my 1/2 day) I went and got my hair cut then headed to my local grocery store and got a few items to make smoothies.

I have looked for a good smoothie recipe that I could use as a nice breakfast or even a refreshing dessert.

I really could not find anything that fit the bill for this Banting Diet, so I kind of just mashed a few together to create my own.

Strawberry/Raspberry Smoothie

1/2 cup raspberries

1/2 cup whole milk

1/2 cup plain whole fat Greek yogurt

1 tsp vanilla extract – I use my homemade vanilla!

1 tsp of sugar-free strawberry jello

about 4 ice cubes

put all in a blender and blend away

Pour and Enjoy!


Not the best photo but it shows the products!

This was so refreshing after a long 4 mile walk. Now time to figure out what’s for dinner!

Until Then,


Season’s Harvest

As the days grow increasingly HOT and Humid, I am proud of the little plants that I  have managed to keep alive this season.

Last summer I planted some herbs, peppers, tomatoes, broccoli and okra.

Most did pretty well but being a first time grower, I had and still do not have any idea what I am doing.

The best producers have been my peppers and the basil!  They just keep going.  Today I picked about 8 peppers.


I realized that there were some green onions in the fridge that were on the verge of needing to be tossed.

 I stuck them in an empty pot of soil and what do you know… they have started taking up just fine and there is already new green coming up.

 It makes me happy to grow things.

 I have noticed that there are ants living in all of my planters and I have no idea how to remedy this.

I do not want to use any chemicals on my little garden but I need to do something.  Every time I pull weeds it disturbs the ants and they go every where.

I mentioned last post that I did not take photos of the first few recipes that I have tried on the Banting diet.

I have started taking them but the next few recipes will be basic and photo free.

So the recipe this evening is a Hamburger casserole.

Cheeseburger Casserole


1 pounds ground beef (I used ground Turkey)

1 large garlic cloves

1/4 teaspoon onion powder

1/2 pound bacon, cooked and chopped

4 eggs

1/2 of a (6 ounce) can tomato paste

1/2 cup heavy cream

1/4 teaspoon salt

1/8 teaspoon ground pepper

6 ounces grated cheddar cheese, divided


Brown ground beef with garlic and onion powder

Drain excess grease and set meat aside

 Stir bacon pieces into cooked beef

In medium bowl, whisk together eggs, tomato paste, heavy cream, salt, and pepper until well combined

Stir 4 ounces grated cheese into egg mixture

Pour egg mixture over beef and bacon

Pour this into the meat and make sure it is mixed well

Pour this into an 8×8 pan

Top with remaining 4 ounces of grated cheese

Bake at 350°F for 30-35 minutes or until golden brown on top

Mushrooms, onions, are great add-ins!

If you have any ideas about keeping the ants out of my planters I would love to hear about them!

Until Then,


Changes in Life

Well I went and did it again.

 I totally dropped off the face of the earth when it came to blogging.  All I do is work (like most people)  and it is so tiring.  I do have some new stuff to talk about though.

 To start, for years I have had some stomach issues. Dr.’s like to call it IBS  (irritable bowel syndrome) Without going into much detail, lets just say that it wreaked havoc on my life.

My Dr. recently told me that I should try to cut out the gluten in my diet to see if it helps.

So my husband looked at a few diet/lifestyles that fit into the plan and on May 23 we began our journey on what is called the Banting Diet or LCHF diet.

Briefly, this means no carbs, no sugar, starch!  So no bread, pasta, rice, potatoes, ALCOHOL!!!

I have looked up many recipes and tried a lot of them. I have not been disappointed yet.   I did not take photos like I should have but I will post the few recipes that I have tried.

I promise to start taking photos again!

 In the 14 days we have been on this diet I have lost 1.5 inches and 5 pounds! Also my IBS issues have not flared up once since we began.

I have gotten to the age where my actual # weight is not important but how I look and feel in my skin and clothing is the key.

 I had written back in February that I had joined the gym AGAIN!!!

Well, I canceled my membership when we started this diet and we are now walking 4 – 5 miles every afternoon when I get home from work and 2 times a day on the weekends.

 I sleep better at night and just feel better all around.

I have to say that I have seen the fastest and most positive results on this new Lifestyle change than with any other diet, pill or workout in my entire 43 years of life.  And it is so easy to stick to.

I have wanted some pizza but not so bad that I broke my diet.  Our personal goal was to start this change on May 23 and to stay very strict with no goof ups until July 19.

The date we chose is my 44th Birthday. We want to see just how much has changed with our bodies and health!

Wish us LUCK!

So to start the recipes out I will leave you with a breakfast recipe that is also great for an on the go snack.

LCHF  Omelet Bites


 6 eggs

 1 – 2 scallions finely chopped

 3 oz. uncooked bacon

 4 oz   shredded cheese

 1 tablespoon pesto, green or red

(optional) salt and pepper to taste


Preheat the oven to 350°F

 Chop  onion and bacon

 Whisk the eggs together with seasoning and pesto

 Add the cheese and stir

 Place the batter in greased mini muffin tins and add bacon

 Bake for 15–20 minutes, depending on the size of the muffin tins

Let cool just a bit and Pop’em in your mouth and


Until Then,


Hit the ground running!

Good grief! It is already the 4th of February  and I am just now making my first post.  I feel like such a looser. The past 5 months have been crazy.  Let’s see, in September  I got a job at Premiere Medical Group ( Ear Nose & Throat as well as Eye specialists).  I work as a receptionist for the Eye Doctors.  I fell in love with my job and the wonderful group of girls that I work with.  After a month at this position I was offered a traveling receptionist position, doing the same job just traveling to our 8 satellite locations with a select group of the Doctors.  A little more work but a raise and overtime! Yes please.  Moving on to November, remember this is just my 2.5 month at this job… I was approached  by my Supervisor and the Head of HR and they offered me the Assistant Supervisor position.  Once again it is more work but another raise… Again YES! So this position started at the beginning of December and I am chugging along.  It is so nice to be appreciated for working hard.  It has been a stressful start to the new year because  2 of our receptionists were promoted to work directly with the Doctors.  That meant we had to hire new girls and get them trained not only for the desk but also for traveling.  Things are starting to fall into place and the stress is starting to fall away.  On top of the new position, my husband has been talking about going pescaterian,  not eating meat other than just fish / seafood.  It has been 2 weeks and I have to say it has not been that bad.  I am finding a lot of recipes on pintrest and they are really delicious.  I hope we can keep this up. It will help with losing weight and getting healthy. On top of the new diet, we once again joined the gym and started this week. We are starting slow, only going 3 times a week for the first month just to get back in the routine! Wish us luck.

Mardi Gras is also in full swing here in Mobile, and it is really early this year.  It is a big deal here in the South. One big party for 3 weeks straight! I am not a huge fan of large crowds so I do not venture downtown if I can help it.  I grew up going to all of the parades so I feel like I have seen enough.  But it is a fun time to experience.

Laissez Les Bons Temps Rouler!

Until Then,



Focaccia Anyone?

Good Day fine friends.

  I have found myself in a bread making frenzy.   I can not get enough of the wonderful smells and delicious flavors.  With the Fall season on or heals it make me happy to be in the kitchen baking again.

I have to say my front door has been decorated for the fall season for 2 weeks now. I could not wait any longer.


Here in the South, we do not get much fall weather as you have heard me say many times.  I am determined to be ready for the day it shows up!

 While looking through my emails the other day I found this simple and delicious recipe for Rosemary Focaccia Bread and I had to make it!!!! So get ready because you will want make this as soon as possible.

Rosemary Focaccia Bread

1 (1/4-oz.) envelope active dry yeast

1 2/3 cups lukewarm water (100° to 110°)

4 1/2 cups bread flour

1/4 cup extra virgin olive oil

1 tablespoon table salt

2 tablespoons fresh rosemary leaves, divided

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt


Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.

Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended.

 Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary.


Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)

Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute).

Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.

Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness.


Cover with a kitchen towel, and let rise in a warm place 1 hour.

Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil.

Sprinkle with kosher salt and remaining 1 Tbsp. rosemary.

Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.


This made so much bread! I was able to give my wonderful Sister in Law a gallon bag full. And I still had tons left.

I am working on a few projects so look forward to seeing them soon.

Until Then,