Spaghetti Squash Lasagna

Spaghetti Squash Lasagna

What you need is

2 spaghetti squash
1.5 lbs ground beef…
1 can crushed tomatoes
3 cloves garlic crushed ( we LOVE garlic can you less)
1 onion chopped
2 Italian sausages cut into pieces
1 small container of Ricotta Cheese
1 small container of Cottage Cheese
1 egg
fresh spinach
Mozzarella cheese
Pre heat oven to 350.
Cut squash in half lengthwise and clean out seeds. Place in baking dish cut side down with an inch of water, cover with tin foil and bake for about 40 min or till done
While Squash is cooking, in a frying pan add your hamburger and sausage and onions and brown add garlic and Italian spices, once the meat is cooked, add tomatoes and simmer for about 10 to 15 min.
In a small bowl add ricotta cheese, cottage cheese egg 2 tsp basil, and pepper, mix well set aside.
One squash is done, place them on a cookie sheet lined with tin foil, I am thrifty so I used the tin fold that I cover them with. Now you going to fill them
Divide your cheese mixture between your squash, then add your spinach, then your sauce, top with mozzarella cheese sprinkle with parsley and basil. Bake in the oven for about 25 min.
Cut each squash in half, Plate and Enjoy

Crockpot Creamy Buffalo Ranch Shredded Chicken

Crockpot Creamy Buffalo Ranch Shredded Chicken

An easy to make crockpot dish with creamy buffalo flavor you’ll love!

Can be made low carb by using lettuce leaves as wraps instead of bread. Either way, these will be a hit in your house!

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  • 5-6 medium chicken breasts boneless skinless
  • 12 oz bottle Frank’s RedHot Buffalo Wings Sauce
  • 1 oz packet Hidden Valley Ranch Salad Mix
  • 8 ounces cream cheese
  1. Lightly spray crock pot with non-stick cooking spray or rub down with butter.
  2. Pour some of the Franks sauce to slightly cover bottom of crock pot.
  3. Place chicken breasts in a single layer. Sprinkle chicken breast evenly with ranch dressing, flipping chicken and coating both sides. Then pour the rest of the Frank’s RedHot Buffalo Wing Sauce over chicken.
  4. Put the cream cheese on top. Cook on high for 4 to 5 hours or on low for 6 to 8 hours – cooking times vary, be sure to adjust your cooking time for your crock pot so you do not over cook.
  5. When ready, shred chicken right in the crock pot with the sauce using two forks. Serve on fresh baked sandwich rolls topped with your favorite toppings – blue cheese crumbles, cheddar cheese, blue cheese dressing, ranch dressing, lettuce, celery.

Low Carb Chicken, Sausage and Broccoli Casserole

Low Carb Chicken, Sausage, and Broccoli Casserole

This casserole is one of my favorites! Delicious and low carb, it’s great for a weekday dinner!

  • 3-4 cups cooked chicken diced
  • 1 lb pork sausage
  • 1 stalk celery finely chopped
  • 1 tablespoon onion chopped
  • 1/2 lb mushrooms sliced
  • 8 ounces cream cheese softened
  • 16 ounces broccoli cooked well and drained
  • 8 ounces cheddar cheese shredded
  • 1/2 teaspoon pepper
  • 1/2 teaspoon pepper
  1. Brown the sausage with the celery, onion, and mushrooms.
  2. Stir the softened cream cheese into the sausage mixture until well blended.
  3. Coarsely chop the cooked broccoli.
  4. Mix all ingredients and spread in a greased 9″x13″ baking dish.
  5. Bake, covered with foil, at 350º for about 30 minutes.
  6. Uncover and bake until hot and bubbly and the top is lightly browned about 10 to 15 minutes.

Kim’s Mango Tomato Salsa

A yummy tomato salsa with the sweet taste of mango! Tastes amazing and perfect for any occasion!

Kim’s Mango Tomato Salsa


  • 3 medium mangoes diced
  • 1 large red tomato diced
  • 1 medium yellow tomato diced
  • 1 large red bell pepper diced
  • 1/2 medium red onion diced
  • 2 -4 cloves garlic minced
  • 1 bunch fresh cilantro
  • 2-4 tablespoons lime juice to taste
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt pepper to taste


  1. Mix all the ingredients and enjoy.
  2. You could refrigerate it for a while or could use it right away depending on how you like it.

Low Carb Bounty Bars

Low Carb Bounty Bars

Bounty bars are one of my favorites! Keto approved, low carb bounty bars are insanely delicious and healthy!

3 cups unsweetened coconut shredded
1/4 cup Swerve
1 tsp vanilla
1 cup coconut cream
1/4 cup coconut oil

Chocolate coating:
5 oz dark chocolate 75-90%
1.5 oz coconut oil


Toast coconut in oven at 350 for 6 minutes
Once coconut cools mix with Swerve, coconut cream, and coconut oil.
Place mixture in the fridge for 20 minutes and then form into bars.
Place on a cookie sheet lined with parchment paper and place back in the fridge for about an hour.

Chocolate coating
Place dark chocolate and coconut oil in a double broiler. If you don’t have a double broiler just place a glass bowl on top of a pot with 1 cup of water int he bottom.
Melt chocolate over medium heat stirring well. Remove from heat and let cool a little bit.
Use a wooden skewer, inserted into the end of the bar, to hold bars while dipping them into the chocolate. Coat all sides.
Place back onto parchment paper and into the fridge. Once chilled bars can be stored in a container in fridge or freezer.

Cauliflower Chicken Alfredo

Cauliflower Chicken Alfredo

3 tablespoons butter or
1/2 lb bacon diced
4 large chicken legs cut up
4 medium garlic cloves
1/2 cup red peppers
1/4 cup celery
2 tablespoons Green onion
2 cups sour cream
1 head cauliflower
1/4 cup Parmesan cheese grated

Fry cut-up bacon in butter until crispy, set aside in a bowl or on a plate.
Save the fat and sauté cooked chicken and garlic in the same frying pan.
Set aside when the chicken is thoroughly cooked.
Sauté the peppers and celery. Set aside.
Add sour cream to the pan and let boil for a few minutes.
Add parmesan cheese, bacon, chicken, peppers, and celery. Salt and pepper to taste.
Lower the heat and let simmer.
Cut up cauliflower and cook on stove top or microwave, drain well.
Add the chicken and sauce. Stir and serve.
Top with green onion if desired

Garlic Shrimp and Brussel Sprouts

Eating Healthy and Low carb is not that hard, here is what I had for lunch, not only did it taste AMAZING, it was filling too and it took me only a few minutes to make it

Garlic Shrimp and Brussel Sprouts

What you need:

8 Brussel Sprouts cut in half
8 pre-cooked shrimp
2 garlic cloves sliced
a pinch or 2 of basil
salt and pepper to taste
about a tsp butter
olive oil

Preheat a skillet with a little olive oil, add garlic and Brussels sprouts, cook for about 2 min on med-high heat, flipping your sprouts, add butter, once it’s melted add your shrimp, season with salt and pepper and basil. Make sure you flip your sprouts and shrimp so that both sides have nice colour. Once everything has a nice brown colour it’s done
Plate and Enjoy
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… ½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.

So here is a brief overview of the 7 Day Cabbage Soup diet plan.

Remember: This diet should only be followed for 7 days at a time, with at least two weeks in between.

Day One: Fruit: Eat all of the fruit you want (except bananas). Eat only your soup and the fruit for the first day. For drinks- unsweetened teas, cranberry juice and water. (I had coffee, no cream or sugar).

Day Two: Vegetables: Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice. Try to eat leafy green vegetables and stay away from dry beans, peas and corn. Eat all the vegetables you want along with your soup. At dinner, reward yourself with a big baked potato with butter. Do not eat fruit today.

Day Three: Mix Days One and Two: Eat all the soup, fruits and vegetables you want. No Baked Potato.

Day Four: Bananas and Skim Milk: Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup. This day is supposed to lessen your desire for sweets.

Day Five: Beef or Chicken And Tomatoes: Ten to twenty ounces of beef and up to six fresh tomatoes. Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body. Eat your soup at least once this day. You may eat broiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute broiled fish for beef on one of the beef days (but not both).

Day Six: Beef and Vegetables: Eat to your heart’s content beef or skinless chicken and vegetables this day. You can have 2 or 3 steaks if you like, with leafy green vegetables. No Baked Potato. Eat your soup at least once.

Day Seven: Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself. Be sure to eat your soup at least once this day.

Stick With The Cabbage Soup Diet For 7 Days…And Look Amazing Later, Too!

Be sure to eat your soup at least once today.

No bread, alcohol, or carbonated beverages, not even diet soda.

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