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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, March 6, 2012


In my illustrious time I have tried every diet on the planet, from the 'eat only bananas one day', 'nothing but meat the next', 'only tomatoes on the third day'; you have the picture now swirling around your brain.....scary isn't it? Then years back I went on a Low-Carb kick and lost 30 pounds. True confessions~it's the only way of eating that I can actually lose weight. I don't always stick with it but I always go back to it when my bathroom scale takes a leap forward. To each his own, 'they' say, this is my way. 
1 cup vanilla almond Silk milk
1/2 cup canned real pumpkin~not pumpkin pie filling
2 oz. cream cheese~no need to soften
2 Tbsp. Splenda~or other desirable no sugar sweetener
1 scoop vanilla whey protein
1 cup crushed ice
  Whirling, whirling, whirling....keep those blenders whirling..
I'll take the shake over the cake....only 6.5 grams of carbs...and I get 2 servings out of 1 shake so that leaves me with 3.25 grams of carbs per shake. Enjoy, it is highly luscious! 
"I never met a low~carb shake that I didn't like."~Adele Forbes

Monday, March 5, 2012


I have a confession to make...I AM ADDICTED TO PINTEREST! There, I finally admitted it. I feel so much better now. Alas, there is a bright spot to this latest addiction of mine and that is all of the wonderful recipes I have ran across while REPINING my little heart out. Here is a prime example of one of those recipes. 
Breasts from a rotisserie chicken~shredded
2 Tbsp. olive oil
2 garlic cloves~minced
1 sweet onion~diced
1 red bell pepper~diced
1 (4oz.) can diced green chiles
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cumin
20 oz. green salsa verde
1 (6oz.) can red enchilada sauce
2 cups shredded Colby/Jack cheese
1 up sour cream
whole wheat penne pasta~cooked and drained

Heat olive oil, cook onions, add garlic and red pepper, cook 3 to 5 minutes more. Add chicken, chiles, seasonings, salsa verde enchilada sauce. Allow to simmer 8 to 10 minutes, then add cheese, stir until melted. Toss in sour cream~DO NOT ALLOW IT TO BOIL~whatever you do! Cook it over low heat. Stir until well mixed. Add pasta to pot. Garnish if desired with additional toppings of avocado, black olives, green onions, sour cream and tomatoes.
Serves 6 to 8
"I never met a Chicken Enchilada of any description that I didn't love."~Adele Forbes