Author Archives: grace2882

Chicken Del Prado

This recipe is one that I made often when I was a teenager. Even then I loved searching through cookbooks and I found this recipe in a cookbook that Avon had put out called the Busy Woman’s Cookbook. Several years ago I found the cookbook at an antique mall and I had to buy it for myself. I made several changes to it to make it both low carb and to simplify the technique as well. I don’t think the taste was compromised in the least.

Chicken Del Prado

  • 1 large spaghetti squash
  • 4 chicken boneless chicken breasts cut into bite size pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3-4 Tablespoons Extra Virgin Olive Oil
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 8 ounces baby bella mushrooms, sliced
  • 2 garlic cloves, minced
  • 2 stalks celery, chopped
  • 2 1/2 cups tomatoes, chopped
  • 3/4 teaspoon Thyme, ground
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 2 1/2 Tablespoons tomato paste
  • 1 cup white wine (I used chardonnay)
  • 3-4 Tablespoons butter
  • xanthum gum (optional)

Heat oven to 400 degrees. Cut spaghetti squash in half and scoop out seeds. Place squash in a shallow baking dish with centers facing up. Lightly drizzle olive oil on top of squash. Place into oven. This should bake for approximately 30-40 minutes depending on size. Be sure to check often to see if squash is soft and if fork inserted into it can easily shred the squash. Once it is to this point remove from oven, shred squash and stir the butter into it. Set aside.

While the squash is roasting add olive oil to large saute pan and once heated add chicken and salt and pepper to taste. Once chicken is lightly browned remove chicken from the pan leaving the oil.

Place the onion, red pepper, mushrooms, celery and garlic into the pan and cook until tender. Next add tomatoes, tomato paste and white wine. Stir well. Add thyme, bay leaf and cayenne pepper. Stir well. Add chicken back to pan and stir well. Place lid on pan and allow to simmer for approximately 15 minutes stirring often. Remove the lid the last 5 minutes to allow sauce to thicken. If necessary you can add xanthum gum to assist with the thickening.

Serve over buttered spaghetti squash. Enjoy.

Garlic Lemon Spaghetti Squash and Shrimp

This recipe is so delicious it is amazing that it is so simple to make. I found the recipe on A Joyful Abode website. It is not a low carb recipe but all I had to do to make it low carb was exchange Spaghetti Squash for the pasta. This recipe classifies as low carb and clean eating. I used freshly squeezed lemon and butter that does not contain GMO.

To roast the spaghetti squash I simply cut it in half and I scooped out the seeds from the center. I placed them face-up in a baking dish and lightly drizzled extra virgin olive oil to the top and sea salt. I baked it for 40-45 minutes until a fork inserted into the squash easily went to the bottom of the squash. I then removed the spaghetti strands of the squash by using a fork and scraping it out.

After I had done this I started the sauce exactly as the website suggests. The website doesn’t give exact measurements for the cayenne pepper but I went lightly on this. I think next time that I will add more to spice it up a bit. Making the sauce and cooking the shrimp took less than 6-8 minutes. Once the shrimp and sauce were completed I mixed it with the spaghetti squash. It was a very creamy dish. Enjoy!

You can find the original recipe here. Garlic Lemon Pasta with Shrimp

Forget The Tooth Fairy!

I think the Tooth Fairy gets too much credit. Yeah she flies around from home to home picking up teeth and leaving a dollar for the sweet sleeping child. I think the powers that be that make useful Fairies are missing the obvious need that we all have.

I NEED a Kitchen Fairy. It would be fabulous to awaken each morning to find my kitchen is clean and ready for me to try new recipes. Just think about it. No more dirty dishes, trash in the can, or crumbs on the counter. The faucet would shine.

I NEED a Grocery Fairy. I could leave my list of needed items on the counter and when I awake in the morning all of the groceries would be in my fridge and pantry. ::sigh::: Just imagine the joy of never having to dodge the carts surrounding the deli and meat counters.

I NEED a Laundry Fairy. Every Saturday all of my laundry would be clean and properly put away. The sheets on the bed would always be fresh and there would never be a shortage of clean washcloths.

I think we need to make a petition and submit it to the Fairy Counsel to request new fairies be available to help us with the day to day operations of a household. I would willingly volunteer to provide the Tooth Fairy’s responsibilities for my grandchildren. I would even wear the wings and tights if it came down to that. I would go to Claires in the mall to get body glitter and a shiny tiara. It would be so worth it to get the Fairy to make my life easier! How about you?

Mississippi Comeback Sauce

There are salads and then there are SALADS! Today I had a SALAD for lunch that was amazing. I have begun paying close attention to what I am eating and the quality of the items that I am putting in my salads. Today’s salad included mixed spring lettuce, broccoli, baby bella mushrooms, baked ham, roasted turkey, Kerrygold Reserve Cheddar, hardboiled eggs and Mississippi Comeback Sauce for the salad dressing.

My daughter introduced me to Kerrygold Cheese several months ago and I am now buying every flavor that they make. I have never been disappointed yet.

I found the recipe for the Mississippi Comeback Sauce here.  If you substitute Heinz 1 carb ketchup for the ketchup it comes to 3 carbs per serving. I used my tupperware quick shake mixer blender. It really comes in handy for making homemade salad dressings. This recipe make a full 2 cups of salad dressing. I will always keep some handy from now on.

This salad will be my lunch for the week. I may have to return to the store for more salad items. hmmmm It will be a good week.

Grilled Pork chops with Two Melon Salsa

I made this recipe tonight and was very pleased. A few weeks ago my neighbor, Andrea brought me a new recipe that she had tried and I fell in love with it. Remember this one- Tomato and Avocado Salad? That recipe caused me to have an open mind when it comes to unusual items for me. That is what led me to this new recipe. The idea of blending melons, onion and jalapeno pepper together to top a well seasoned grilled pork chop would not have been a possibility for me to try this time last year. I thank Andrea for that. :)

Usually melons are a bit high on the carb count but this recipe comes to only 7.8 net carbs per serving. It is worth every single carb. This is a very clean and healthy recipe too. I do like clean cooking!! :)

Don’t let the jalapeno pepper throw you off. It really doesn’t make it spicy. It just adds the perfect amount of flavor to the salsa.

The only changes that I made to this recipe was instead of using canola oil I used Extra Virgin Olive Oil and instead of cooking this on top of the stove I actually grilled it outside on my grill. I found this recipe on the site My Recipes. You can find the recipe below.

Grilled Pork Chops with Two Melon Salsa

Let me know if you try it and like it.

A House In The Sky by Amanda Lindhout

This book is unlike any book that I have ever read before. I am sure that what I have read will stay with me for many years to come. A House In The Sky is an autobiography by Amanda Lindhout, a journalist who was taken hostage in Somalia for 15 months. In order to survive she and photographer Nigel pretended to convert to Islam, participating in studying the Koran and praying throughout the day.

I am intentionally avoiding telling you too much about the book because I want you to experience without preconceived ideas about the book.

This book has been contracted to be made into a movie and I highly recommend reading the book prior to seeing the movie. You really should read in her own words what she experienced and what she was thinking prior to seeing the movie.

Good Reads states:

“As a child, Amanda Lindhout escaped a violent household by paging through issues of National Geographic and imagining herself in its exotic locales. At the age of nineteen, working as a cocktail waitress in Calgary, Alberta, she began saving her tips so she could travel the globe. Aspiring to understand the world and live a significant life, she backpacked through Latin America, Laos, Bangladesh, and India, and emboldened by each adventure, went on to Sudan, Syria, and Pakistan. In war-ridden Afghanistan and Iraq she carved out a fledgling career as a television reporter. And then, in August 2008, she traveled to Somalia—“the most dangerous place on earth.” On her fourth day, she was abducted by a group of masked men along a dusty road.

Held hostage for 460 days, Amanda converts to Islam as a survival tactic, receives “wife lessons” from one of her captors, and risks a daring escape. Moved between a series of abandoned houses in the desert, she survives on memory—every lush detail of the world she experienced in her life before captivity—and on strategy, fortitude, and hope. When she is most desperate, she visits a house in the sky, high above the woman kept in chains, in the dark, being tortured.

Vivid and suspenseful, as artfully written as the finest novel, A House in the Sky is the searingly intimate story of an intrepid young woman and her search for compassion in the face of unimaginable adversity.”


Over the next few weeks you all will think I have completely lost my mind. I am trying something new for me and I hope you all enjoy it too. I am still eating low carb but I am trying to eat as clean as possible. I am trying to cut out as many preservatives and processed foods as I can.

Last night I went through my archive of recipes that I have been saving in my Evernote cookbook of recipes to try. I was looking entirely for recipes that I could make as clean as possible. I made my meal plan for the week and made my grocery list and headed to the store after work today.

While I was in the grocery store a woman looked into my cart and noticed all of the fresh vegetables and fruits and commented on how healthy my items looked. I am thinking that cutting out preservatives and processed foods can only make you feel healthier.

While I was looking through the recipes I found one for Shakshuka. It is a recipe that originated in Israel and is often served for breakfast but I made it for dinner. This is so easy to make. The recipe calls for sugar and I just substituted my choice of sugar replacement. The recipe called for either 4 cups diced fresh tomatoes or a can of diced tomatoes. I chose to use fresh tomatoes. I also chose to use an orange pepper instead of red or green.

I wish that the recipe gave exact measurements for spices as it took me quite a bit of trial and error to get the flavor to my liking. I seldom use salt but I found that this recipe screamed for it since I used so many fresh vegetables instead of canned. I have no doubt that I will be making this often for a quick dinner.

Saute onions and garlic

Add chopped peppers

Add tomatoes and tomato paste.

Added eggs

Finished recipe. Eggs are cooked thoroughly and parsley added for garnish.

I found the recipe at Tori Avey’s blog. I love the way she tells how she discovered this recipe during her travels. Her photographs are amazing and makes you want to travel there to experience it all yourself. Please go here to see the full recipe for this. Shakshuka