Uncategorized, Vegetables

Creamed Broccoli


This is pretty good, but obviously it’s high in fat. It’s a fantastic taste and I couldn’t get enough of it. I decided if I make this in the future, I must not make a bunch, because my fingers wanted to stay inside the pot. It’s a wonder there was any left. I found this recipe on facebook.



  • 8 ounces (250 g) bacon roughly chopped
  • 2 tablespoons butter
  • 1 onion diced
  • 5 cloves garlic finely chopped
  • 1 1/2 cups (400 ml) light cream (or for a richer sauce, you can use heavy or thickened cream)
  • 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water cornstarch slurry
  • 1 pound (500 g) broccoli florets, from 2-3 broccoli heads — stems removed
  • Salt and pepper to season
  • 1/2 cup fresh shredded or grated mozzarella
  • 1/3 cup fresh shredded or grated parmesan cheese
  1. Preheat broiler (on medium heat of you have the option).
  2. Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
  3. Drain most of the bacon fat from the pan, leaving about 1-2 tablespoons for added flavour (adjust this amount to your liking). In the same pan, melt the butter, add the onion and cook until transparent (about 2 minutes), while scraping up any browned bits leftover from the bacon. Add the broccoli and season with salt and pepper and cook while stirring occasionally for about 3 minutes, or until just turning vibrant in colour.

  4. Add in the garlic and stir it through the broccoli for 30 seconds, until fragrant. Pour in the cream, reduce heat down to low and let simmer for about 3-4 while stirring occasionally, or until the sauce thickens to your liking* (SEE NOTES)

    (If sauce is too thin, stir in the cornstarch slurry to combine.)

  5. Add the bacon and give everything a good mix to combine all of the flavours together. Top with the mozzarella and parmesan cheeses. Broil until cheese is bubbling and golden, and broccoli is done to your liking (about 2-3 minutes).


Chicken, Uncategorized

Chicken Philly Cheesesteak


I’m in love. This is soooo good. I tried it two different ways. First I ate it just like this- then another day I ate it and put it in a low carb tortilla. Everyone loved it. I’ve been asked to make it again, several times. I’ve been back on the wagon. I’m trying to lose weight. I think my biggest issue is that I try to do fast. That usually ends up processed, or take out. I’m struggling, but I’m for sure getting back on track. I’m determined it’s happening. I found this recipie at easy health llc

4 pieces of chicken (I prefer thin sliced)

2 tablespoons worcestershire sauce

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

black pepper

1/2 chopped onion

1/2 a green bell pepper chopped

1/2 teaspoon minced garlic

cheese of your choice

slice chicken into small thin pieces. mix worcestershire, onion and garlic powder, and add pepper to taste. Cover chicken. Add 1 teaspoon olive oil to a skillet. Add chicken and cook to brown. Remove. Add 1 teaspoon olive oil and onions, bell pepper, and garlic. Cook to tender. Add chicken and mix. Cover with cheese until melted.


Beef, Uncategorized

Low carb meatloaf


I’ve been trying to get back into eating healthier. I thought I’d try this recipe. I didn’t follow the original to the exact because I didn’t…. It was good, but I’m glad I cut the salt down. It was still a little much for my liking, so when you read my recipe here, you’ll know I’ve changed it from what it was. It will reflect that the change.

I have mentioned before how hard I’ve been working to get my house cleaned and organized. It’s been difficult to reduce the amount of clutter. I’ve gotten rid of about 8 trash bags of give away and about 4 bags of trash. How does one collect so much junk?? I’m trying to tell myself this will never happen again, but we all know it will. Here’s hoping…

2 lbs ground beef

1 small onion, chopped, sautéed

1/2 cup parmesan cheese

2 eggs

1/2 cup cheddar cheese

1 teaspoon garlic powder

1 teaspoon salt

Mix everything together but the cheddar cheese. Once mixed add cheddar. I suggest putting half in a loaf pan, then the cheese, then more meat on top. I think it’d turn out better. Cook 350 degrees for one hour.


Reviews, Uncategorized

Review: Stouffer’s Seasoning Wraps


I was feeling pretty weary about these. I had to try it. Then when I got home I realized you don’t bake it. Instead you put them the middle of the parchment and just put it in the frying pan. Crazy enough, it’s on the front of the pack. I didn’t even see it. It was pretty good though. We enjoyed it. The boys have asked me to buy it again. I’m going to try it again with some type of seasoned rice. I think it’ll be really good with it. I will be buying this again and I’ll definitely try some of the other flavors. I recommend this product. It’s super good.

Beef, Uncategorized

Garlic Beef and Bean Stir Fry


Did you know that Cooking Light no longer publishes magazine’s that are printed?? I didn’t. On one of our visits to Winston Salem for burn clinic, I found this recipe. When we go, we stay at this house for people who have a loved one in the hospital or following up with surgeries or appointments and such. They have TONS of old magazines. I grabbed all the cooking one’s I could find and I sat and went through it like a crazy, mad woman. I almost didn’t take a pic of this one, but I’m so happy I did. This is literally my new favorite recipe for Chinese style food.

I was really excited about  the appointment. I told ya’ll he had been told we’d be doing a skin graft, well we aren’t. He’s healed enough that it isn’t necessary. I’m just worried about some of his fingers. I know it takes time, but I do think we’re going to end up with another surgery. I wish I could just stay patient. Patience is so hard.

4 tablespoons sugar

6 tablespoons soy sauce

3 tablespoons lime juice

1 teaspoon crushed red pepper

2 tablespoons minced garlic

4 tablespoons canola oil

sirloin steak small sized

1 bag frozen green beans

1 red bell pepper, chopped

2 teaspoons cornstarch

cooked white rice

Combine frit five ingredients. Add steak, let stand for 15 minutes. Reserve marinade. Put oil in wok, or large skillet.Add steak. Cook until browned. Remove and put into a plate. Add peppers and green beans  to wok. Cook until desired doneness. Whisk cornstarch into reserved marinade. Add back meat and juices, sir in marinade. Serve on rice.

Beef, Uncategorized

Mexican Cheesey Ground Beef and Rice Casserole


Tonight I was feeling a little off my game. I don’t know what my deal is. I wanted easy, I wanted fast, I wanted to do little. I ended up finding this recipe. I’m glad I did. My guys loved it. I also made my own tortillas.

I think I’m worried about my hubby’s appointment. I’m afraid of what will happen. He still has a spot, that I’ve talked about on his wrist. It’s getting better without intervention, but a month ago he wanted to do another skin graft over it. All I can think is O.M.G another surgery…please no. I guess we’ll see what happens.

I’ve worked really hard today to get everything finished for our visitor. I’m so excited about it. I have decided my house isn’t clean enough. I’m going to get this place spic and span. I’m going to get me connected to flylady. Have ya’ll used flylady? I’ve used her in the past for things, but not lately. I’ll keep ya’ll updated about that.

1 can fiesta nacho cheese soup

1 cup long grain white rice

1 cup water

1 can of mexican beans, drained

1 lb ground beef

1 taco seasoning packet

water for the seasoning packet

cheddar cheese

Heat oven to 350 degrees. Spray baking dish with nonstick spray. In a skillet, cook ground beef. Drain meat. Add seasoning and water for the pack directions. Simmer until thick. In a seperate pot add rice and water. Cook per directions on box. Add to meat mix along with all remaining ingredients, except cheese. Top the casserole with cheese. Bake until cheese is bubbly.


Pork, Uncategorized

Pork Chops with 3 Bean Salad


This recipe was great. I am not a fan of wax beans, so I did omit it. I also don’t like tarragon so I didn’t use it either. It still turned out fantastic. Everyone loved it. I was really happy to be able to give them something different. It doesn’t always feel like I can provide different meals. It feels like it’s always the same things, over and over. They both agreed it was a keeper though!

We got the call we’re getting a visitor for the short term. It’s pretty exciting to have our first house guest that we’ve had in a while. It’s really exciting. I have everything all ready to go too. I like having visitors. This particular guest has the potential to change my life. I wish I had the time to change this person’s life.

Another exciting update for ya’ll…HUBBY learned how to open bottles, like the soda bottle lids. He can take them off now as long as it’s been previously opened. I’m so proud of him. Ya’ll this man is my whole world. What I wouldn’t do for him!

Kosher Salt

4 pork chops

2 teaspoons ground fennel seeds

1 teaspoon ground coriander

1/4 cup olive oil

1 can green beans

2 slices bacon chopped

2 shallots, diced

1 can butter beans, drained and rinsed

1 can yellow wax beans

1 tablespoon chopped fresh tarragon

2 tablespoons white wine vinegar

Preheat oven to 350 degrees. Sprinkle pork with salt and pepper, coriander and fennel seeds. Heat two tablespoons of oil in a pan and cook pork until both sides are brown. Put into oven and cook until done. In a pot add bacon once almost cooked, add shallots. Add the beans. Add about 1/4 cup of water to pan. Add tarragon and vinegar. Season with Salt and pepper. Can add 1 tablespoon of oilive oil and toss.