Keto egg roll bowl
















Been absent for a little while.. been really busy with a new grandson Kayden, and the holiday season... holy cow it's been nuts, throw in a sinus infection, cold and a tooth infection and can you say over it all...(except the grandson). 


For 2019 I am making some changes to me... I am trying to go lower carb (right around 125 and no more than 150 a day).  I need to get this weight off, and am trying for a reasonable 5 lbs a month.  So on that note, I have been trying a few keto low carb recipes.  Some turned out great some not so great.  The big hype lately has been this keto egg roll bowl.   Made this and while it wasn't as great as everyone hyped about but not the worst stuff ever either.  I doctored up and added other ingredients to pump up the flavor... I used ground pork, if I make it again I am using ground turkey (it's a little healthier).  I couldn't find fresh ginger , so I used dried(but I am sure it would of made the flavor even better).  My husband was laughing saying that I need to really wrap this filling in egg roll wrappers to make it even better.. oh I said.. you mean and deep fry them.. just what I don't need on this healthier way of eating... anyway, you can add sliced snow peas, or mushrooms (which I will do next time), and thinking of adding a small can of crushed pineapple with the juice instead of the teriyaki sauce.... but any way you make it.. enjoy




Keto egg roll bowl








1 lb of ground pork (or turkey or beef)
1 chopped onion
1 bag of broccoli slaw mix (in the produce section)
1 bag of shredded cabbage the kind with carrots in it)
1/4 cup both soy sauce & teriyaki seasoning
couple tablespoonfuls of beef or chicken broth.
1-2 T brown sugar
1 clove minced garlic
pinch of celery seeds & red pepper flakes
1 T fresh ginger grated)
sliced green onions( for topping)
sesame seeds (for topping)




In large pan add pork, onion, broccoli and cabbage.  Top with the soy sauce and teriyaki seasoning and a pinch of red pepper flakes, fresh garlic and ginger.  Saute over medium heat breaking up meat and sautéing veggies, add broth when mixture is starting to cook.  Cook stirring often until veggies are soft and meat is done..  Add brown sugar and continue cooking until mixture is dried and sauce is absorbed.  Serve with green onions and sesame seeds sprinkled over the top.  Enjoy

2 ingredient fudge

Oh my gosh.. Who doesn't love easy 2 ingredient recipes? I know I do, but they have to taste good .. This one meets that.. Fudge ... Mmmmm creamy, dreamy fudge.  I got this recipe from my co-worker Rob..  So thankful he shared it. You can use whatever flavor icing you want.. I usually use vanilla frosting & put whatever chocolate chips I have on top (vanilla chips are good & mini chocolate chips are good too.  I like using crunchy peanut butter but creamy will work too. My next time I am going to add some mini marshmallows and make rocky road fudge using chocolate icing...  The possibilities are endless. Whatever way you make it, make it soon.  Enjoy 💚


2 ingredient fudge

1 16oz tub of ready to use frosting
1 16oz jar of peanut butter (creamy or crunchy works)

Prepare 8x8 dish using waxed paper letting sides hang over for easy remova from pan.

In microwave remove the lid and top from the frosting and microwave on high for 1 minute.
Remove from microwave and set aside. Remove the lid & top from the peanut butter and microwave for 1 minute.  Pour the icing and the peanut butter in a bowl and stir well to combine. Pour into dish and let set until firm. Remove using sides that hang over the sides and lift out pan. Cut into small cubes and serve.  Put any remaining in a covered dish. Enjoy.....

Baked apples

Baked Apples who doesn't love them.. especially ones with strusel topping all yummy & delicious.  I do that's for sure.  Then when they are hot out of the oven I serve them with a big scoop of vanilla ice cream, totally optional but makes it extra good.. Whipped cream would be good too..  However you serve them make them soon.. I love making these in the fall when apples are extra yummy & crisp.  I use Gala apples but use your favorite.  Enjoy 🍎

Baked apples with strusel topping

3 large apples washed & cut in half from the stem side down & using a Melon baller cut core out of the Apple
1/3 cup water
Vanilla ice cream for serving

Strusel topping
1/4 cup flour
1/2 cup old fashioned oats
1/2 stick softened butter + additional pat for top of each Apple.
2/3 cup brown sugar
1/2  tsp pumpkin pie filling (or cinnamon use what you have)

In oven safe baking dish place apples it side up.  In bowl add the strusel topping ingredients & using a fork or your hands mix the topping till it resembles chunky crumbs.  Spoon the topping evenly over the apples and pack so each Apple has lots of filling.  Place a pat of butter over each Apple.   Pour water in baking dish and carefully place in
350 degree oven and bake for 30-35 minutes or until life inserted in Apple is easily pierced. Remove from oven and serve with a big scoop of vanilla ice cream over the top. Enjoy

Apple stuffing pork chops


Who doesn't love pork chops?  I love them and I love trying new ways to make them.  This is so easy and yummy.. Use whatever stuffing mix is your favorite..  However you make these enjoy...




Apple stuffing pork chops

5-6 pork chops (I use bone in thicker cut)
1 can Apple pie filling
1 box of stuffing mix (prepared according to package directions)


On foil lined baking sheet lay pork chops out and salt & pepper them.  Drizzle with olive oil & bake at 375 for 30 minutes.  Make stuffing mix cover and fluff with fork. Remove from oven & spoon Apple pie filling evenly over the top of the chops. Add scoops of stuffing over the top and flatten with your hand gently.  Put back in the oven and bake for around 20 minutes. Remove from oven and serve.  Enjoy 💚

Easy chicken and noodles

Who doesn't love chicken & noodles... creamy, dreamy, warm & comforting.  It is so delicious.  I crave this dish often and since it is so incredibly easy I enjoy it a lot.  My family loves it & basically anyone that tries it agrees. 


I make this in the crockpot.  As a working girl, the crockpot comes in handy.


I like flavorful things, and use multiple layers to make this even better.  Don't worry cause it's all easy stuff.  This working girl is tired after working all day, so I try to have shortcuts and bump up the flavor to get the best of both worlds easy style.


To make it quick and the dish less greasy, I either use boneless skinless chicken tenderloins or breasts, and have also used boneless skinless chicken thighs and all work equally good.


** NOTE ...I use lots of seasonings, poultry seasoning, parsley flakes, garlic & onion powder, seasoned salt & pepper, celery seed or flakes, and at the end a couple tablespoonful's of chicken base/bouillon, or sometimes I even used the packet of chicken gravy mix ( I use just a tablespoonful and save the rest of the package in a Ziploc baggie  (that is a good trick to bump the flavor of things, beef, turkey or chicken gravy mix).  It is good in stews, soups anything..


However you make this, make it soon and enjoy....


Easy chicken and noodles


1 lb of boneless & skinless chicken (tenderloins, breasts, or thighs)
1/2 onion chopped
1 1/2 boxes of chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1/2 package of frozen mixed vegetables
1 package of frozen Reams noodles
1-2 Tablespoonful's of chicken base/bouillon/gravy mix **see note above
seasonings of your choice ( I use  poultry seasoning, parsley flakes, garlic & onion powder, seasoned salt & pepper, celery seed or celery flakes)




In crockpot add stock and whisk in the chicken broth, cream of chicken and celery soup, and mixed vegetables.  Add seasonings (**except chicken base/bouillon/gravy mix), mixing well, add chicken and stir coating chicken.  Cook on low 4-5 hours or high about 3 hours until chicken is cooked thru and tender.  Shred chicken into soup mixture when done.  Add frozen noodles stirring well.  Cook on low for around 20-30 minutes stirring often.  Add chicken base/bouillon/gravy in the last 5-10 minutes of cooking stirring well to dissolve.  Check for doneness and stir gently.  If you like this mixture thick you can leave as is, sometimes I add a little more chicken stock to thin it out.  Serve and enjoy.  This keeps well in the fridge for a couple days, and heats up well.

Homemade mac & cheese

I learned this recipe from my mom..  It is so good.. and gets rave reviews every time I make it.  Whenever I take it somewhere the dish comes home empty.  Always so good.


 I added a little extra seasonings as always, and I use whatever cheese I have. Usually a mixture of Colby jack, cheddar, & parmesan, but I usually clean out the cheese drawer and put bits of this and that in there. 


I also undercook the pasta by one minute less than the directions call for.  I always salt the water too.  Gives the pasta more flavor.


Like always use what you have and what you like.  Muenster, mozzarella, swiss all good too.  For the milk, I always start with 2 cans of evaporated milk & take the gallon and pour it just till it almost reaches the top of the macaroni.  I add the cans of milk and all of the cheese & eggs and mix it up well, then add the milk.  I noticed the cheese doesn't all float to the top when I do it that way.  You can add cubed ham, or cooked bacon to this as well if you want to add additional flavor.  Anyway you make it, make this today.. and enjoy




Box of elbow macaroni, cooked about 1 minute under done, following package directions
3 packages (8oz) shredded cheese ( I use a mixture of Colby jack & cheddar and a sprinkle of parmesan cheese2 cans evaporated milk
4 eggs beaten
milk
Butter (to put little pats on the top)
*seasonings of your choice (I use seasoned salt & pepper, garlic & onion powder)




Grease a large baking dish.  Cook the macaroni and drain.  In the baking dish place macaroni adding the evaporated milk.  Stir well.  Sprinkle the seasonings in, add eggs and cheese mix well.  Slowly pour the milk in, till its barely to the top of the macaroni. :Top with the pats of butter. Bake at 375 for about and hour and a half or until golden bubbly (we like the top of ours crispy and the center set) and the center of the casserole is set and bubbly. 

My moms sausage biscuits and gravy

My mom taught me how to make this recipe... and it is so good... Thanks mom :)


The best ever.  I as usual put a little of my own spin on it.  I add a little onion & garlic powder, and a little seasoned salt & pepper.  Just for a little extra flavor.


I only use Bob Evans sausage in the white package as well.  I have tried so many other brands and nothing compares. 


I also add 3-4 cups of milk, and no I don't measure it, I usually add about 2 inches above the sausage layer in the pan.


Another very important step is to cook that raw flour taste as well, I cook the flour into the biscuits and gravy, till it starts turning a little browned.


 Super important and makes the end result yummy.  I use canned jumbo style biscuits, but homemade works, or drop type biscuits work too.


Make this for your family soon.. and as always Enjoy...




My mom's Sausage biscuits and gravy


1 lb roll of Bob Evans sausage in the white package
2/3 cup all purpose flour
3-4 cups milk
cooked biscuits split with butter added
seasonings of your choice ( I use garlic & onion powder, seasoned salt and pepper)




Brown sausage in a large pan, breaking into very small pieces with the back of a spoon.  Cook until browned and no longer pink.  Sprinkle flour and seasonings over the sausage stirring the meat will to get the flour and seasonings coating the meat.  Cook stirring constantly for around 3-4 minutes or until the raw flour mixture is out.  Add the milk and continue to cook stirring often until the mixture is thick and bubbling.  Serve over buttered biscuits.  Enjoy