Bacon Wrapped Hotdogs

It’s summer!! Well at least in Florida. And summer means drinks and barbecuing and fun outside. 

To kick off summer I made bacon wrapped hotdogs stuffed with cheese. The bacon made a great wrap but requires constant watch on the grill. To round out the meal I made myself a Dirty Shirley Templr. Because hey, sun’s out so the rum’s out. 

Bacon Wrapped Hotdogs stuffed w/cheese


Package of bacon

Package of hotdogs

String cheese


Slice string cheese into strips. Slice a slit into the hotdog. Place cheese into slit. Wrap with bacon. Secure with toothpick.

Heat up grill. Turn heat to lowest setting. Place hotdogs onto the grill. Check on hotdogs every few minutes to prevent burning. Rotate as needed.
And serve with your favorite alcohol! Or any drink of your choice 🙂
Enjoy and happy grilling!

Tater Tot Breakfast Cups

It was a rough day of being sick, and the last thing I wanted to do was cook. This meal is not only easy, but simple enough I could enlist my kids to help. Bacon, eggs, cheese and tater tots; the perfect breakfast for dinner combination!

Tater Tot Breakfast Cups


36 Frozen tater tots

12 eggs

1 package of bacon



Preheat oven to 350 degrees. Prepare muffin tin by spraying with non-stick spray. 

Cook bacon in skillet until desired crispness. Chop into small pieces. 

Place 3 tater tots per muffin cup. Crack one egg over each cup. Season with salt and pepper. Top with bacon and cheese. 

Bake for 25 minutes, or until eggs are cooked through. Run a knife around the edges to loosen. Serve warm! Top with salsa or eat on their own. Enjoy!!

Zucchini Corn Chicken Fritters

It takes a little creative thinking to get my kids to eat certain veggies. Zucchini is one of those veggies. So, since I know they love ground chicken patties and corn, I mixed them all together with a little bit of shredded zucchini and they gobbled them up! Best part, they had no idea here was any green veggies in them! 

Zucchini Corn Chicken Fritters


1 zucchini; shredded and drained of Ezra water

1/2 can of corn; drained

1lb of ground chicken

1 handful of Monterey Jack cheese

1 egg; whisked

1/2 cup of bread crumbs

1 tsp of pepper

1 tsp of garlic powder

1 tsp of dried minced onions


Preheat 1 tbsp of oil in a skillet to medium heat. Shred zucchini and press out any excess water. Place into medium bowl. Drain can of corn and add half to the zucchini. Add ground chicken, cheese, egg, bread crumbs and spices. Mix well with hands.

Form into parties and place into the heated oil. Cook for about 3-4 minutes on each side, until chicken is cooked through. Continue with the rest of the chicken mixture. Top with extra cheese. 

Enjoy! 🙂

One Pot Cabbage Roll Casserole 

I love cabbage. I like the versatility of the vegetable, the crunchiness, and the low calories. Sautéed, roasted, boiled, or raw, it’s a great addition to your menu. 

This recipe takes the tastiness of the cabbage roll with the convienence of one pot cooking. 

One Pot Cabbage Roll:

1lb hamburger

1/2 head of cabbage, chopped

1 can diced tomatoes, undrained

1 cup of rice

1 cup of water


Brown hamburger in a large skillet. Drain and return to pot. Add in chopped cabbage, tomatoes with juices, rice, and water. (For mine I cooked the rice separately and added rice to my kids bowls to keep mine low-carb.) Bring to a boil. Reduce heat, cover, and simmer until cabbage is tender and rice is cooked. 

Spoon into bowls and top with cheese! Enjoy a filling, lower calorie meal! 


Teriyaki Meatballs

On busy weeknights, it nice to have a great tasting meal that is won’t take tons of time or ingredients to make. I make meatballs using ground beef, ground chicken or ground pork depending on the style of meal. These meatballs are so easy to whip up and can be used with a variety of sauces.

For this particular meal, I used ground pork, teriyaki sauce and pineapples for tasty sweet treat. This goes great with fried rice, steamed rice, or I served ours with sauteed cabbage for a lighter meal.



Teriyaki Meatballs:

1lb. ground pork

1 egg

1/2 cup panko or bread crumbs

1 tbsp garlic powder

1 tbsp minced onions

Salt and Pepper to taste

Teriyaki Sauce

1 tbsp corn starch

1 can of drained pineapple tidbits



Heat 1 tbsp oil in a skillet on medium heat. Mix ground pork, egg, bread crumbs, garlic, onions and salt and pepper until incorporated. Make into little balls. It will be a little sticky, but that is okay. Place into heated skillet, letting brown on each side. Add pineapple.

Mix cornstarch with enough hot water to make a paste. Mix with teriyaki sauce ( I used half a bottle). Add mix to the meatballs and heat on high heat until boiling. Reduce to simmer, allowing sauce to thicken.

Serve over rice or with your choice of veggie. Enjoy!


Around the Dinner Table

Life moves so fast these days. In the age of fast food and smart phones, we neglect the most simple pleasures we have in this life. Julia Child summed it up perfectly. Sharing a meal with those you love is a delight. Despite the craziness and those relatives you don’t really care to see, something happens the moment everyone is gathered at the table. Life pauses for just a moment. Take a deep breath, and a sip of wine, and take stock of what is set before you. 

Sharing a meal is the most intimate expression of love without any strings attached. Confessions are made, plans are set in motion, love is declared and life is celebrated all over a meal shared together. 

Today, being the day we give thanks, take a small amount of time away from the TV, smart phones and distractions. Look around your table and really take the moment in. Indulge in life’s most simple pleasure; sharing a meal with those who really matter. (I know this repetitive but sometimes we needed to be reminded.)

Give thanks that not only do you have a meal set before you, but that you have someone to share it with. Because deep down, we all need the love and support of those we love. Take nothing for granted and in all things, give thanks.

Turkey and Rice

Turkey and rice are up there with chicken noodle soup in regards to comfort foods. And a great way to use up leftover turkey. Since we spend Thanksgiving with my brother’s family at their house, we usually don’t have much in the way of leftovers. So, we do our own turkey the weekend before to have the leftovers. The beauty of a recipe like this is you can make it as a soup or a thicker meal by adding more rice.

  Turkey and Rice

Leftover roasted turkey

2 cups of rice

3 cups of chicken broth 

1 cup of carrots, chopped

Salt and Pepper to taste


Cook rice according to the package. I cook mine until its tender but there’s still liquid in the pan. Heat stove to medium heat. In a large pot, add rice and remaining liquid, turkey (how ever much you want) carrots, and chicken broth. Cook on medium heat until the carrots are tender. Salt and pepper to taste. 

You can reduce the amount of chicken broth to give it a thicker consistency or add an extra cup of either broth or water to make it more like soup.

Serve with crackers and you have a tasty way to use those leftovers!

Words of Wisdom from Julia Child

I love to cook. I love to try new recipes, making up my own recipes, collaborating with others to come up with new recipes, and cooking family favorites. It is one way I take care of my family.  When I am short on gift ideas, I cook. When my brother and his wife had babies, I cooked. I invite my parents over for dinner once a month to just say thanks for all you do. I cook romantic meals and simple ones that I know my kids will love. I cook for them as much as I do for me.

But as I was reading this quote, it dawned on me. Food is part of every big or small event in our lives. Parties and celebrations to funerals and break-up sessions, food is involved. Now, some of the food I understand is restaurant foods, but for the most part, it has involved someone preparing the meal.

There is nothing more loving or nurturing than preparing a meal for someone you love. Even if it just chicken noodle soup for a sick child, cookies for a friend who needs a pick-me-up or an elaborate meal to celebrate a holiday, it shows an act of love and sacrifice.

So the next time you share a meal with someone, thank the cook. They are putting a little bit of love into every dish. And what better way to show love than to cook for someone else.

Take this holiday season to enjoy not only the food, but those who prepared it. Savor those moments. Some of the best memories are made around the dinner table.

Chicken Burrito Skillet

Feeding three very hungry kids can take some creativity, especially on a weeknight. One of my favorite go-to meals that is filling and sure to please is Chicken Burrito skillet. It’s a quick, easy meal that hits the spot when I’m craving Mexican Food without the hassle or the calories. I make mine low-carb by just skipping the rice!

   Chicken Burrito Skillet

1 package ground chicken

2 tbsp cumin

2 tbsp chili powder

2 tbsp paprika

1 tbsp garlic powder

2 tbsp dried onion pieces

1 can corn; undrained

1 can black beans; undrained

1 can Rotel; undrained

2 cups cooked rice


Toppings for burritos; lettuce, tomatoes, sour cream, etc.


Heat skillet to medium heat with a dash of oil. Add ground chicken and seasonings. Cook until chicken is no longer pink. Add in corn, beans, and Rotel. Mix until blended. Turn heat up to medium-high, bring liquid to a boil. Reduce to medium-low heat and let simmer, about 10 min. You can add a tsp more of each spice if you want to add more flavor. 

Once the beans and corn are tender, serve over rice and top with your favorite toppings!

A quick, easy, filling meal that will sure to please your family! 

Carb Free Fried Rice

I love fried rice. I love Chinese food, really. But, in my effort to break free from carb overloading and still enjoy my favorite foods, I needed to come up a recipe that would give me the same flavor but without the added carbs from rice. Now, I know you can have it healthy with brown rice, but I wanted a completely grain free meal. So, for your taste buds enjoyment and a way to curb your Chinese takeout cravings without the guilt, here you go!

  Carb Free Fried Rice

1lb of Mild Ground Sausage

5 eggs, scrambled

1/2 head of cabbage, diced

1/2 package of mushrooms, sliced

1 1/2 tsp soy sauce, sodium free

Salt and Pepper to taste


Brown sausage in a pan over medium-high heat. Drain and set aside. Add cabbage and mushrooms, season with salt and pepper, cook until wilted and tender. Set aside. Reduce heat to medium, add scrambled eggs and cook until done. Add sausage and mix. Then add cabbage mixture, toss until all is mixed well. Add soy sauce and more pepper to taste.

It was just like fried rice, but without the guilt! You can add peas and carrots if you wanted to, but I left out the peas because they have a higher carb content. Enjoy!