Lisa’s Macaroni Salad

I made this macaroni salad tonight and it was a hit with the fam 🙂 they told me it tasted like my deviled eggs. So easy and very yummy. See note at the bottom

Lisa’s Macaroni Salad

What you need

6 large eggs hard boiled
1 package of egg noodles cooked
salt and black pepper to taste
2 tbsp mustard
1 cup mayonnaise
3 medium dill pickles chopped
2 green onion chopped
2 ribs celery chopped
2 small cucumbers chopped
paprika

In a large bowl add cooked macaroni, dill pickles, onion, celery, and cucumbers.

Slice eggs in 1/2 and put the yolks in a bowl and set aside. Chop up egg whites and add them to the macaroni.

Smash egg yolks with a fork, add mustard, mayonnaise and salt and pepper to taste. Mix together well.

Add the mixture to your macaroni and mix well. Sprinkle top with paprika and top with chopped chives if desired.
Enjoy 😊
Note: I made 2 of these salads and the one I only had macaroni, eggs and added relish but made the dressing the same as Barry doesn’t like dill pickles, onions or celery. It was very yummy as well and the only reason I used egg noodles was bc that’s all I had, grocery shopping day is coming soon. You could use a 1/2 of a large cucumber too 🙂

Easy Beef Stroganoff

Easy Beef Stroganoff

Ingredients……
2 lbs beef stew meat or 2 lbs beef chuck, cubed
2 cans cream of mushroom soup
1/2 package onion soup mix
1/2 cup water
wide egg noodles
Directions
Crock Pot: Rinse and drain cubes well.
Add all ingredients into crockpot.
Cook on low for 8-10 hours.
Serve over noodles.
Oven: Rinse cubes well.
Add all ingredients into casserole dish.
Bake, covered at 350 degrees for 3 hours.
Serve over noodles.

Lisa’s Italian Cheese Stuffed Meatloaf

I made this tonight and it was a hit. Sharing my recipe with you 🥰

Lisa’s Italian Cheese Stuffed Meatloaf

What you need

3 lbs lean ground beef

2 eggs

1 cup of Italian style bread crumbs

2 tsp basil

2 tsp oregano

2 tsp garlic (I use granulated garlic)

2 tsp pepper

2 tsp parsley

A bag of mixed cheese that’s good for lasagna

1 jar of your fav spaghetti sauce, I used Classico 3 cheese

Preheat oven to 375. Spray a 9×9 square pan well with cooking spray. In a big bowl mix together everything except for the cheese and sauce. Mix well with hands and place about 1/2 of the meat mixture in your prepared pan. Put 2 good size handfuls of cheese on top and then place the rest of the meat on top sealing the edges together well. I leave about 1/2 an inch of room around the whole loaf. Pour jar of sauce over top, cover with tinfoil and bake for about 45- 50 minutes, remove tinfoil and put some more cheese on top and bake another few minutes until cheese is melted.

Enjoy

Lisa’s Quick and Easy Chicken Stir Fry and Rice

Looking for a quick and easy and healthy weekday meal, here you go, my kids love when I make this 🙂

Lisa’s Quick and Easy Chicken Stir Fry and Rice

what you need for the stir fry
3 chicken breasts cut into strips (i use boneless)
1 can sliced mushrooms drained
1 onion chopped
1 carton of low sodium chicken broth
1 bag frozen veggies (i used one with broccoli, cauliflower and baby carrots)
olive oil
soy sauce
Worcestershire sauce
salt and pepper to taste
cornstarch or flour to thicken

Heat a big frying pan or a wok, I have a big frying pan I use that’s really deep. Once heated add olive oil, when oil is heated add your chopped onions and sauté for about a min, add your chicken and mushrooms cook till no longer pink, add chicken broth, a few shakes of Worcestershire sauce and a few shakes of soy sauce salt and pepper to taste, add veggies and stir well, cover and simmer for about 10 min stirring occasionally you want to make sure the veggies are cook, not mushy still crisp. Mix cornstarch and a bit of water to make a paste (or use flour, if using flour make sure you get all the lumps out and its smooth ) I use corn starch as I find it thickens quicker and fewer lumps. Pour paste into your stir-fry as you stir continually to make sure your sauce thickens evenly. Once thickened remove from heat. serve over rice. ~Enjoy~

Ham & Cheese Egg Cups

These are the best ever and so easy to make and low carb too 

Ham & Cheese Egg Cups

What you need

12 slices ham
1 c. shredded cheddar
12 large eggs
salt
black pepper

Preheat oven to 400º and grease a 12-cup muffin tin with cooking spray. Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg into each ham cup and season with salt and pepper.
Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
Garnish with parsley and serve.
So easy and sooo yummy 
Enjoy

Lisa’s Spinach And Shrimp Alfredo

This took me a few tries to perfect in the Instant Pot 🙂 My Family LOVED it, now keep in mind that I am feeding 4 men, so you can half this recipe easily or make lots, it’s yummy the 2nd day too. I have an 8 quart Instant Pot and love it 🙂 This is the BEST Alfredo ever, I made some for our cousins and they LOVED it too 
 
Lisa’s Spinach And Shrimp Alfredo
 
What you Need
2 packages of large cooked shrimp thawed and the tails taken off (i used the 25 count ones)
6 cups chicken broth
5 garlic cloves minced
1 tsp nutmeg
1/2 tsp salt
1 tsp pepper
1 package of fettucini broken in half
4 cups heavy cream
2 cups of Grated Parmesan cheese (I used a parmesan and asiago blend)
Pepper to taste
1 container of Baby Spinach
 
Defrost shrimp (if frozen) in cold water. And remove shells and tails.
 
Add chicken broth, garlic, nutmeg, and salt and pepper to the pot and mix well.
 
Then add fettuccine noodles, making sure to spread them apart as much as possible. DO NOT STIR!
 
Then add cream, making sure that all noodles are submerged. AGAIN… DO NOT STIR!!
 
Lock lid and cook for 5 minutes at high pressure. Once cook time is complete, do a quick-release pressure.
 
Mix pasta and sauce together well and make sure you break up any noodles that may be stuck together.
 
Add all cheese to the pot and mix well, now add shrimp and the spinach to the pot and mix very good making sure to submerge all shrimp and Spinach.
 
Return lid to pot and let sit for about 10 minutes. The shrimp and spinach will cook in the residual heat, and the sauce will thicken the longer it sits.
 
Serve topped with black pepper and more cheese.
Enjoy
Don’t have an instant pot? Get one to make these awesome recipes here on Amazon

Pecan Pound Cake

I LOVE Pound cake and this one is soo good. This is VERY easy to make one of our family Fav’s 

Pecan Pound Cake

1 cup Butter (or marg.) Softened
2 cups Sugar
6 eggs separated
3 cups of flour
1/4 teaspoon Baking Soda
1 cup yogurt, plain or sour cream
2 cups Pecans chopped to 4 cups

1. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about 1/4 cup flour. Combine remaining flour and soda; add to creamed mixture alternately with yogurt, beat well after each addition. Fold in stiffly beaten egg whites.
Dredge pecans in reserved flour, and fold into batter.

2. Spoon batter into a greased and floured 10-inch tube pan or Bundt pan. Bake at 300 for 1-1/2 hours. Cool 15 minutes before removing from pan.

Tender Fall off the Bones Ribs

Tender Fall off the Bones Ribs

You will need:
Ribs – beef or Pork (I used Pork)
Spices of your choice
Low Carb BBQ sauce or any store brand (Your Choice)
First I made a spice rub mixture. You can use what you like but I used:
Garlic Powder
Himalayan Salt
Black Pepper
Smoked Paprika
Celery Salt
Worcestershire Sauce
Squeeze of Lime Juice
Next, rub the spice mixture into the ribs and refrigerate – the longer it sits the more flavor you will have but if you choose you can cook right away
Wrap the ribs tightly in aluminum foil before refrigerating/cooking
I baked mine at 300 degrees for 3 hours

I added my Low Carb BBQ sauce (recipe to follow) and turned on the broiler for 3 minutes
Delicious!!!

Low Carb BBQ Sauce

(this has a kick to it, so go easy on the hot stuff if you don’t like it hot)
3/8 cup vinegar
1 1/2 cup tomato sauce
3 tablespoons Worcestershire sauce
1 1/2 tablespoon yellow mustard
3/4 tablespoon Franks Hot Sauce
3/4 tablespoon salt
1 dash cayenne pepper. Go easy if you don’t like spicey!!!!
3 teaspoons lemon juice
1 1/2 teaspoon liquid smoke flavoring
6 teaspoons Stevia or 18 drops of Liquid Stevia
Add vinegar and all other ingredients except mustard to a saucepan and slowly heat. Put mustard in a cup and slowly stir in a couple tablespoons of sauce until well blended. Then add mustard mixture back to sauce in the pan.
Bring to a boil, and lower heat. Simmer for a few minutes. Let cool, then refrigerate.
Note: this sauce will taste a bit peculiar if you taste it when it is still hot. Don’t worry! Something magical happens when it sits in the fridge.
Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an ounce is 1 gm carbs, 6 calories.

Lisa’s Cheese & Broccoli Quiche

Lisa’s Cheese & Broccoli Quiche
 
What you need
9″ cooled baked pie shell
1 cup chopped broccoli
1 cup grated cheese
3 eggs
1 cup milk
1 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
 
Pre heat oven to 350
Put broccoli and cheese into the pie shell. In a bowl beat together the eggs and milk well . Add salt, pepper and nutmeg and beat again. Pour over cheese and broccoli and bake for 40 minutes
Enjoy

Double Chocolate Zucchini Bread

The kids say this tastes like a brownie it’s sooo yummy 🙂

Double Chocolate Zucchini Bread

What you Need

  • 2 stick unsalted butter melted 
  • 2 cup brown sugar, packed
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour,
  • 1 cup  cocoa powder 
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups shredded zucchini 
  • 2 cup  chocolate chips

Instructions

  1. Preheat the oven to 350 F degrees and grease 2 loaf pan with nonstick cooking spray.
  2. Mix together melted butter and brown sugar until completely smooth. (I used my KitchenAid mixer) Add the eggs and vanilla and mix well.
  3. Whisk together the flour, cocoa powder, salt, baking powder, baking soda in a medium bowl. Add to the butter mixture and mix until well combined.
  4. Stir in the shredded zucchini and chocolate chips.
  5. Spoon the batter into the 2 prepared loaf pans and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.