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Category: Low Carb Life

low-carb-info-iconFollow my low carb adventures here at My favorite foods include, but are not limited to, steak, bacon, cauliflower, cheese, cheese, and more cheese. Don’t forget the nuts. Pistachios, pecans, cashews (on occasion), etc.

I began living in a low carb way June 15, 2015. I have no idea how much weight I’ve lost because I refuse to weigh myself. I know what I weighed when I started and when I finally feel good about my weight and health I will weigh and that will be my ideal weight. I also buy myself reward clothing each month on the 15th to celebrate. Instead of pizza, that is.

Bacon Buffalo Chicken Jalapeno Casserole

This low-carb recipe was originally found here.

I would also suggest trying this with some chopped chicken instead of whole chicken thighs. It was fine, but this is just a thought to make it go a little farther. Try a rotisserie chicken pulled & chopped, or boneless-skinless chicken breasts/chicken thighs cooked & chopped. Other notes & suggestions are below in italics.


  • 6 small Chicken Thighs
  • 6 slices Bacon
  • 3 medium Jalapeños (De-seed if you aren’t a fan of spicy)
    *I used canned jalapeños and only about 2 tsp since I cook for kids as well.
  • 12 oz. Cream Cheese
  • 1/4 cup Mayonnaise
  • 4 oz. Shredded Cheddar
  • 2 oz. Shredded Mozzarella Cheese
  • 1/4 cup Frank’s Red Hot *I also cut this down a good bit
  • Salt and Pepper to taste


1. De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F.

2. Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat.

3. Once bacon is mostly crisped, add jalapeños into the pan.

4. Once jalapeños are soft and cooked, add cream cheese, mayo, and frank’s red hot to the pan. Mix together and season to taste.

5. Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken.

6. Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.

7. Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapeños before you broil.

8. Let cool for 5 minutes. Slice and serve up!

This makes 6 servings of Buffalo Chicken Jalapeño Popper Casserole. Each serving is 740 Calories, 61.2g Fats, 2.5g Net Carbs, and 31.8g Protein.

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Supper last night was beautiful

… and yummy! This is almost like a combination of two of my all time fav dishes, Melt in Your Mouth Chicken + Cajun Spinach Chicken.  Try this soon!!! (For a Cornbread Mama kick, add some Louisiana Cajun Seasoning to the chicken & spinach before pouring the mix over it. It could use some salt & pepper as well.)

2 cups diced cooked chicken (I boiled & chopped, but you could use rotisserie chicken as well)
10 ounces frozen spinach, drained well
1/2 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 ounces freshly grated parmesan cheese, 3/4 cup
1 ounce mozzarella cheese, shredded, 1/4 cup

Arrange the chicken and spinach in a greased 8×8″ baking dish. Mix the remaining ingredients and spread over the chicken. Bake, uncovered, at 350º for 40 minutes or until the top is nicely browned. Don’t skimp on the baking. The topping needs to be quite brown for good flavor.

Makes 4 servings
Do not freeze

Per Serving: 530 Calories; 41g Fat; 34g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs


I CRAVE … Cajun Chicken Stuffed with Pepper-Jack Cheese and Spinach

Cajun Chicken Stuffed with Pepper Jack & Spinach
Cajun Chicken Stuffed with Pepper Jack & Spinach

Popeye the Sailor-man I am not. Before this recipe if you even mentioned how great dark green leafy vegetables were for you I just might run screaming! However, I crave this low-carb recipe so much that I went to the store JUST to get the ingredients and make it for myself this afternoon!

Cajun Chicken Stuffed with Pepper-Jack Cheese and Spinach
Modified from the original recipe | Original Recipe here 

6 boneless/skinless chicken breasts
3 cups grated pepper jack cheese
8 oz cream cheese, pulled apart
10-12 oz frozen chopped spinach, thawed
Cajun seasoning (I use Louisiana brand)

Pre-heat oven to 350°. Pound chicken breasts to about 1/2 inch thickness. {See this post if you need help with that. Or Google to find the way that best works for you.}

Mix cheeses and spinach together in a bowl, add salt & pepper to taste, and spoon mixture equally onto flattened chicken breast. Roll up chicken surrounding the cheese/spinach mixture. Secure with toothpicks {Remember how many you use so you don’t kill someone by forgetting to remove them all, nobody needs to die for LLVLC}.

Place chicken breasts on cookie sheet with sides, and line it with parchment paper. Sprinkle chicken with cajun seasoning. Bake for 45 minutes or until done.

Be prepared to be addicted!

Photo credit:


What’s for LLVLC Supper Tonight Mama?


Bacon Wrapped Pepper Jack/Cream Cheese Chicken Breasts
Bacon Wrapped Pepper Jack/Cream Cheese Chicken Breasts


  • 6 boneless/skinless chicken breast
  • 8 oz cream cheese, softened
  • 1 3/4 C Pepper jack cheese, shredded
  • 2 T green onion, chopped
  • 12+ slices bacon (more bacon is always the right answer)
  • Salt & Pepper to taste


Pre-heat oven to 375.

Pound chicken to about 3/4 inch thickness.

You may find yourself asking, but how do I flatten a chicken breast? Well, Self, it’s not as hard as it may seem. Although it IS my least favorite part of the recipes I have used lately. It’s totally worth it when you bite into that piece of perfectly cooked chicken. You know how your chicken breast is all thick on one side and thinner on the other? It doesn’t cook evenly and it’s nearly impossible to wrap/stuff that way. So one breast at a time place it in a plastic bag, but don’t seal. Sealing it only traps air and makes the bag pop. I just place a chicken breast in a bag and use my left hand to hold the bag opening flat to the counter. I bang the mess out of the thick part of the chicken with my handy-dandy kitchen mallet. Like the one pictured. I use the flat side. I guess the bumpy side would be fine as well.

kitchen mallet
kitchen mallet

Mix cream cheese, pepper jack, and green onion together. I use my mixer just to make sure the cream cheese is stirred in well. Line baking sheet with parchment paper. Roll cheese mixture up in chicken breast and wrap with bacon. I use two pieces across and then go back at the end and put one more piece going the opposite way just to hold in all the goody goody stuff inside! Sprinkle with pepper and tiny bit of salt (or cajun seasoning). Bake for 30+ minutes (or until it’s cooked through). Add 5 minutes under the broiler to crisp up the bacon.

This recipe was adapted from a Facebook post.


Boo’s Ring

I know this whole “NOT WEIGHING IN” thing is not the norm, but for me it’s working. I wonder if it would work for others as well. I’m sure it wouldn’t work for everyone, but I really am loving it. I can tell I’m losing weight in so many other ways.

1. My hubby says he can see that I am – and he never notices ANYTHING!

2. The antique green metal rocking chairs on my porch no longer catch on my hips when I sit down.

Boo's ring is too loose
Boo’s ring is too loose

3. My grandmother’s ring is too loose to wear today – that’s a sad/happy one.

4. My clothes are getting really baggy!

5. Older clothes that were put up are coming back out. Just a little more and I’ll be a whole size smaller! WORD!

It’s kind of fun being surprised by these things instead of expecting them because the number on the scale tells me to. Give it a try, see how it works. I mean this whole thing began with me determining to work on TEMPERANCE! And that’s what I’m doing. As I align myself with God’s will for my life, things change for the better.


What Do You Eat, Mama?

Are you wondering how on earth I have survived this long and what I ate the first two weeks that began Living la Vida Low Carb (LLVLC)? I wondered that myself, so I started thinkin’ on that.

From day 1 (June 15) I have stuck with apples & peanut butter as breakfast and/or snacks. This morning I had apples & pb for breakfast as well. I am thinking of switching to almond butter asap. I feel that there are too many carbs/too much fats in the regular pb. But it was a great way to get started! I ate hamburgers (minus the bun) – which until I tried it I imagined to be horrible cheeseburger abuse. After trying it I realized that the bun really holds no flavor or appeal. Give it a try!

I also have regularly eaten:

Cheesy Cauliflower (pre-LLVLC recipe)

Zucchini Lasagna Jill gave me this recipe when I was begging for help and I’ve enjoyed it since. It’s really just like lasagna. And I’m a pasta snob.

Cheeseburgers w/out bun

Grilled Chicken Salads
Use the frozen Tyson chicken strips & I found that regular ol’ Hidden Valley Ranch salad dressing has just about the lowest amount of carbs. **Careful to read labels especially of items labeled “fat free” or “low fat” or “sugar free” – sometimes they contain more carbs than the regular stuff.

When I had a really tempting camping trip that I knew I would struggle with eating what our wonderful Cajun chefs cooked, I splurged and bought myself a couple of rib eyes and grilled them. It totally made it okay that I couldn’t eat what everyone else had!

Pears & Cheese (pre-LLVLC recipe)
Buy the lite canned pear halves, put a dollop of mayo on top, and sprinkle with shredded cheddar, YUM!

Cheesy Bacon Love
I have even eaten this, my favorite dip, made by a friend for a Bible study get-together, I just ate it with a fork instead of chips. I mean, the chip is just another way to get it in your mouth isn’t it. Albeit a tastier way, I was all too happy to use my fork and keep on feeling better.

Straight out of the bag are a great snack when in a pinch. I’ve even heard you can bake/microwave them into chips.

Cheese Taco Shells
Sprinkle some shredded cheese – whatever is your fav, I used colby-jack and cheddar – onto a non-stick skillet on medium in a thin layer & kind of in a circle shape. Let it cook until you see it start melting together and once it gets more “done” use a non-stick egg-turner to place it on parchment paper draped over a rolling pin or something similar so that it retains the “taco” shape. Once it hardens fill it with your regular taco fillings. Es muy bueno!

I’ll share more recipes as I remember them, but these are great ways to get going.

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Living la Vida Low Carb

Translated: “Living the Low Carb Life” for those who don’t remember Ricky Martin … don’t we all wish we could forget. Great! Now that song’s in my head!

But I digress.

Won't Weigh-In Wednesday
Won’t Weigh-In Wednesday

I’ve been absent much lately and for that I am sorry. I haven’t been idle. Far from it. As I’m sure you all have been, this summer has been crazy-busy to the max! Especially the month of July. From our annual Engine Show at the state park that my hubs coordinates directly to a week at Church Camp interrupted for the hubs’ back surgery then making up for all that missing time at work, oh, and VBS prep for next week  … now life has slowed down just enough. Let’s just keep that comment to ourselves, who knows what would happen if word got out that I had finally gotten the chance to catch my breath.

The point of my post is this – beginning June 15 I have been living la vida low carb (eating low carb). The point of it all began with reading a chapter in a book on Temperance (a.k.a. self-control). I’ve had zip, zilch, nada – my entire life. Thankfully after a lifetime of prayer and struggle the Lord has strengthened me and convinced me that I CAN do all things through HIM who strengthens me.

I never thought it possible. Carbs were my life. Rice, pasta, potatoes, PIZZA! But here I am, it’s been over a month and I feel better than I have in a long time. More energy and no anger at myself for “failing”. I go to sleep at night feeling accomplished when before I would go to bed listing all the ways I had failed.

Now one secret to this that has worked for me – I’m not saying that it will work for everyone – but for me it has. It’s the one thing I am doing differently (other than actually sticking to my plan). I have not stepped on a scale since the first day I started. I noted my original weight but since then I have not even attempted to weigh. In the past I would weigh at least once a week while trying to stick with a plan. But now I stay far away from that scale. Before if I would lose weight, I’d think, “Hmmm, I lost weight that deserves a reward, let’s go get a pizza!”. And if I would gain weight, I’d think, “This is a stupid diet and I’m not going to torture myself for nothing!”. Either way I’d mentally sabotage myself. By not weighing myself I’m taking that option completely out of the equation. And in all truth I’m not necessarily doing this to “lose weight”. My main goal is to align myself with God’s will for my life by practicing temperance. So I can’t say I’ve lost ___ pounds, but I can say I can fit in some shorts I forgot I had and I feel good about that.

2 Peter 1:3-11

3His divine power has granted to us all things that pertain to life and godliness, through the knowledge of him who called us to his own glory and excellence, 4by which he has granted to us his precious and very great promises, so that through them you may become partakers of the divine nature, having escaped from the corruption that is in the world because of sinful desire. 5For this very reason, make every effort to supplement your faith with virtue, and virtue with knowledge, 6and knowledge with self-control, and self-control with steadfastness, and steadfastness with godliness, 7and godliness with brotherly affection, and brotherly affection with love. 8For if these qualities are yours and are increasing, they keep you from being ineffective or unfruitful in the knowledge of our Lord Jesus Christ. 9For whoever lacks these qualities is so nearsighted that he is blind, having forgotten that he was cleansed from his former sins. 10Therefore, brothers, be all the more diligent to confirm your calling and election, for if you practice these qualities you will never fall. 11For in this way there will be richly provided for you an entrance into the eternal kingdom of our Lord and Savior Jesus Christ.

Need more inspiration?
One of my favorite blogs for living low carb is Sugar Free Like Me.

Give some new recipes a try! This is my favorite Cajun Chicken Stuffed with Pepper Jack Cheese and Spinach (minus the breadcrumbs)

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Bacon-Wrapped Jalapeño Pork Tenderloin

If you had told me this time last year that I would be starting to homeschool my kids, as well as being addicted to the oily way of life I would have GUFFAWED right in your face! Yes, it’s amazing what happens in a year!

Tonight I needed the recipe for our Bacon-Wrapped Jalapeño Pork Tenderloin, thinking it was here on my blog, I searched and came up empty. It also hit me, that, yet again, I have neglected this blog during the past year. I’m noticing a pattern. To make up for it, I shall share our favorite Bacon-Wrapped Jalapeño Pork Tenderloin recipe. And all shall be forgiven. Right? Right.

Bacon-Wrapped Jalapeño Pork Tenderloin of Shame


Pork tenderloin – 1 or 2 small-ish

Chopped onion (to taste)

Chopped jalapeños (to taste)

Dale’s seasoning (1/2 a bottle or less)

Bacon 1-2 packs


Preheat oven to 350˚.

In a dish lay bacon flat with sides touching the length of your tenderloin.

Top with chopped onion & jalapeños to taste – I normally do one with less jalapeños for the kids & note that with toothpicks stuck in the top.

Top onion & jalapeños with pork loin.

Wrap bacon around the pork loin and carefully turn over so that touching ends of bacon are on the bottom.

Pour Dale’s over the tenderloins, should be some in the bottom of the pan.

Top with foil or a lid.

Bake for 1.5 hours with lid then remove and cook another 1.5 hours, or until done.

Slice & serve.

Hear the oohs & ahhs.

44993242_bacon-wrapped pork

I usually serve this with rice (to cut down on the spiciness) and a veggie and/or cornbread – shocker!

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