Month: July 2017



1 egg
1/2 cup cola, divided
1/2 cup crushed saltines
6 tablespoons French dressing, divided
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
1 1/2 lbs hamburger
hamburger bun

Combine the egg, 1/4 c. cola, crackers, 2 tbsp. dressing, cheese and salt.  Add the beef and mix well.  Shape into six patties.  In a bowl, combine the remaining cola and dressing.
Grill patties, uncovered, for 3 min. a side.  Brush with cola mixture.  Grill 8-10 min. longer or until juices run clear basting and turning as needed. Serve on buns.

Keto Approved ChimiChurri Steak Tacos

ChimiChurri is a green, herby, garlicky, spicy flavored sauce that tastes great on steak! Made into steak tacos is even better because it’s Keto approved and delicious!


  • 3-4 cups of shredded jack cheese I used pepper jack
  • 1 lb Sirloin or Ribeye Steak cut into strips
  • 1 medium onion chopped
  • 1/2 tbs butter
  • 1 tbs sour cream for Garnish
  • 1/2 cup cilantro fresh
  • 1/2 cup flat leaf parsley. fresh
  • 1 clove of garlic
  • 1/4 cup red onion
  • 1/4 cup olive oil
  • 1 tbs lemon juice fresh
  • 1/4 cup orange juice fresh
  • 1 dash red pepper flakes optional
  • 1/4 tsp Salt and pepper to taste
Taco Shells
  1. For the Taco Shell; in a large frying pan on medium high heat, put one large handful of jack cheese in the center of the pan.
  2. Fry the cheese until it gets crispy and melted, about 3-4 minutes. Then slide the cheese out of the pan onto a non stick surface or parchment paper. As the cheese cools you can bend the cheese in half like a taco shell or leave it open for tostada style.
ChimiChurri Sauce
  1. Blend all ingredients in a food processor or blender for about 10-20 seconds, salt and pepper to taste.
  1. In a large frying pan sauté the onion until golden brown. Add the strips of steak, salt and pepper. (I like to under cook the steak slightly because the strips will continue to cook once you take them off the heat.)
  2. Once the steak is cooked, add the steak to your taco shell, top with ChimiChurri sauce, garnish with sour cream and a sprig of cilantro.
    keto tacos

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Low Carb Shrimp and Sautéed Spinach


  • 1 pound shrimp deveined and cleaned
  • 2 1/2 tablespoons olive oil
  • 1 1/2 tablespoons Simply Asia Sweet Ginger Garlic Seasoning
  • 1/4 cup dry white wine
  • 3 cups of fresh spinach
  1. In a medium skillet, add 1 tablespoon of olive oil and heat until a slight shimmer occurs on the surface.
  2. In a separate bowl combine the shrimp, 1 tablespoon of olive oil and the sweet ginger garlic seasoning, tossing lightly until shrimp are thoroughly coated.
  3. Add the shrimp to the hot skillet, quickly sautéing until they are cooked and turn opaque. Pour in wine to quickly bubble and deglaze the skillet, scraping up the delicious brown “bits” on the bottom.
  4. Remove shrimp to a small bowl and cover to keep warm.
  5. In the same skillet, add in the final 1/2 tablespoon of olive oil and toss in the spinach, quickly stirring until the leaves are just wilted. Throw the shrimp back in for a final “toss”! Viola! Oh to the yum!




~ 3 chicken breast halves
~1 teaspoon vegetable oil
1 red bell pepper chopped
~3 cups green cabbage, shredded…
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce

1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.




2 packages of Angel Hair Shredded Coleslaw
2 teaspoon dill
2 tablespoon garlic powder
2 teaspoon salt
1 teaspoon pepper
1 cup white vinegar
1/2 cup extra virgin olive oil
2 teaspoon Dijon mustard
1/4 cup sugar

Place the shredded cabbage into a large bowl. Whisk the rest of the ingredients together. Pour dressing over the cabbage and stir until all combined. Taste and adjust salt and pepper if needed.  Refrigerate until chilled. Enjoy!


Makes a Great gift in a jar with a pretty bow!   Think Mary Kay’s Satin Hands meets Lava Soap! Leaves hands feeling super soft but can cut the tough stuff.


What you need:
Mason Jar or similar container with lid
Dawn dish soap with Olay (whatever scent you prefer)

Fill the mason jar 3/4 of the way to the top with sugar. Size of the jar doesn’t matter, just as long as you fill it 3/4 of the way. Pour in the Dawn until it is just below the rim and mix well with a spoon or whatever you have handy and you’re done! (it should be a paste like consistency, if not add a little more sugar until it is) How easy is that?! You can get cute little ribbons and tie around the jars and they make great gifts!

Colleen’s Hearty Chili


  • 2 Lbs ground beef
  • 2 16oz cans kidney beans rinsed and drained
  • 1 Small can brown beans
  • 2 14.5oz cans diced tomatoes drained
  • 1 8oz can tomato sauce
  • 2 onions chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic minced
  • 3 Tbsp chili powder
  • 1 Tbsp cayenne pepper
  • 1/2 Tsp cumin
  • 2 Tsp salt
  • 1 Tsp ground black pepper
  • 1/2 Cup cheddar cheese shredded
  • 1 Tsp ground black pepper
  1. Heat ground beef in a large pot over medium-high heat.
  2. Cook and stir until beef is crumbly, evenly browned, and no longer pink (about 7 minutes).
  3. Drain and discard any excess grease.
  4. Add onions, bell pepper, garlic, chili powder, cumin, cayenne pepper, salt, and black pepper.
  5. Toss in the kidney beans, brown beans diced tomatoes, tomato sauce and simmer on low for 2 hours.
  6. Garnish with cheddar cheese and serve with some fresh crusty bread!


An easy to make dessert that tastes amazing and is the perfect summertime dessert! Can use any kind of fruit!


  • 2 packages Betty Crocker Sugar cookie mix
  • 16 ounces cream cheese softened
  • 2 cups sugar
  • 1 1/2 cups whipped cream or cool whip
  • 3 lbs strawberries washed and sliced
  • 2 tbs Strawberry glaze
  • 4 tbs Whipped Cream for topping
  1. Preheat oven to 375.
  2. Prepare the cookie mixes with the butter and egg according to package directions. Spread evenly on a cookie sheet, to make the crust. Bake at 375 for about 15 mintutes or until golden brown.
  3. Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the whipped cream or cool whip. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust.
  4. Miix strawberries with glaze of your choice (or even just mix strawberries with sugar and let sit overnight in fridge and they would work) and pour the mixture over the top and chill for four hours or more.

Low Carb Chicken, Sausage and Broccoli Casserole


  • 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 salt
  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 top is lightly browned, about 10 to 15 minutes.

Homemade Chicken Noodle Soup


  • 4 Cups chicken cut into bite size pieces
  • 2 celery stalks chopped
  • 2 Tbsp garlic minced
  • 3 large carrots chopped
  • 1 Tbsp dried onion minced
  • 1/4 Cup butter
  • 2 bullion cubes
  • 1 Bag egg noodles
  • 12 Cups chicken broth
  • 1/2 Tsp dried marjoram
  • 1/2 Tsp ground black pepper
  • 1 bay leaf
  • 1 Tbsp dried parsley
  • 1/2 Tsp black pepper
  •  Pinch of salt
  1. In a large stock pot, saute celery and garlic in butter.
  2. Add chicken, carrots, broth, bouillon cubes, dried minced onion, marjoram, black pepper, bay leaf, parsley and salt. Simmer for 30 minutes.
  3. Add noodles, and simmer for 10 more minutes or until noodles are done.