Having worked nights as a nurse and ended my shift about 7am, I would be hungry but not too tired to cook. This has always been my favorite time of the day. I am wide awake and, on the drive, home I am mentally going over my "to do" list. This is the time when I feel like I can do just about anything. My husband, on the other hand, is not a morning person. He is a teacher and being such works five days a week. He stumbles out of bed at the last minute, showers, takes his meds

I just thought that I would try something different. I didn't know that this was even a recipe until after I cooked it and decided to google it just to see. As I'm sure I've told you before, Michael is lactose intolerant and so many low carb recipes have milk, cream or cheese added to it. Sometimes it is difficult to find simple recipes without these items. I have never been one to eat many different types of fish because I don't appreciate a strong fishy taste or smell. This

Thank you Stem and Spoon at stemandspoon.com for this wonderful recipe. It is Keto and Gluten-Free. I did, however, make a few small changes to the recipe but I will let you know what I changed. INGREDIENTS 2 tablespoons avocado oil 2 tablespoons butter (or sub ghee or more oil) 1 large onion, cut into 1/2-inch slices (I used a large, sweet onion) 1 tablespoon smoked paprika (plain paprika was used here) 4-5 boneless/skinless chicken thighs 1/4 cup dry white wine (or sub chic

Last night I made the most delicious spareribs that I think I ever prepared. It was amazingly simple but did take 2.5 hours to cook. There are only 4 ingredients (not including the meat) but the last one is the most important. INGREDIENTS Uncut rack of ribs (I used baby back ribs) Soy sauce Garlic powder Onion powder G Hughes Smokehouse Sugar Free BBQ Sauce-Hickory Flavor* DIRECTIONS Heat oven to 250 degrees Spray non-stick spray on large casserole dish Place ribs, meat side

I love breads and this muffin is no different. Although this muffin may satisfy for a moment it also reminds me of the One who said, "I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst." John 6:35. INGREDIENTS 1/4 cup flax meal 1/2 teaspoon baking powder 1 1/2 teaspoons Splenda (or Monk fruit) 1 large egg 1 teaspoon butter 1 teaspoon cinnamon DIRECTIONS Put dry ingredients in coffee mug and stir Add egg and butter mix (

Born and raised in upstate New York then lived in Central New Jersey for 30 some years, I would never have tasted or even contemplated trying to cook a poblano, let alone make a sauce. I had never even heard of a poblano pepper until I moved to deep south Texas. Learning about different cultures and foods is so gratifying. I am proud to say that I can cook Mexican food that is incredibly delicious and low carb at the same time. Philippians 2:3-4 says "Do nothing out of selfi

I recently had a yen for something Italian, but I did not want the typical tomato sauce. I wanted to try something different, so I came up with this recipe. It came out delicious and my husband said it was a keeper. INGREDIENTS 29 ounces of Great Value tomato puree 6 ounces of Great Value tomato paste 14.5 ounces of Great Value diced tomatoes 2 tablespoons of minced garlic 1 large red onion, chopped into medium sized pieces 1 teaspoon of soy sauce 2 tablespoons of olive oil 1

This pizza crust was my second attempt, and it really was delicious. The first time I did not put in the yeast and I'm glad that I did this time. It gave the crust a bread like taste. The total Net Carb count per slice was 7.68 grams with the plant-based cheese. If you were to use real mozzarella cheese the Net Carb count per slice would be 4 grams. As you know, my husband is lactose intolerant and that is why I opted for the plant-based cheese. The first time I made this cru