Broccoli Bacon Cheese Soup
- 6 slices bacon
- 4 cups chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 3 cups broccoli - coarsely chopped
- 1 cup heavy cream
- 1/2 cup water
- 1 1/2 cups shredded sharp cheddar cheese
In our house we are very busy all of the time and eating healthy is not always the easiest thing for us to do. During the week when Joseph is not home, it is usually just me here at the house. If you have ever tried to cook for one person, you understand how challenging this can be.
Besides working full-time, I also go to school full-time which means cooking is the last thing on my mind so I try to come up with recipes that are quick, simply, easy and at least some version of healthy. I also don’t like wasting food so I try to incorporate any leftovers we have into whatever I am eating.
Joni’s Tuna Salad on Garlic Toast
- 1 pouch of Tuna (can would work also if that’s what you like)
- ¼ Green bell pepper, cut into small bites
- ¼ Red bell pepper, cut into small bites
- ¼ onion (whatever kind you like – I used yellow and also 1 scallion – love onion)
- 2 T. Mayo or Miracle Whip (again personal choice here)
- Salt & pepper (to your liking)
- Leftover Garlic Toast with some melted cheddar cheese
Put desired amount of shredded cheese onto bread and pop into the oven until cheese is melted.
While your cheese is melting, cut up onions and bell peppers and place into a bowl.
Keto-Friendly ChiliServings: 6Carbs: 4.2 gFat: 20.0 gProtein: 31.7 g
In a large skillet, brown meat on medium heat. Add cumin, garlic, chili powder, and ancho powder. Combine beef mixture with peppers and mushrooms in crock pot on low heat. Cook for 5-6 hours and top with cheese & sour cream.
- 1.5 lb Ground Chuck Beef 80/20
- 1 tsp Ground Cumin
- 2 tsp Minced Garlic
- 2 tsp Chili Powder
- 1 tsp Ancho Chile
- 1 reg. can Petite Diced Tomatoes
- 1 flat White Mushrooms, sliced
- 1 Red Bell Pepper, diced
I am beyond excited for the 12 Days of Christmas Swap! Not only because it gives me awesome blog fodder, but because I get to gather up a bunch of treats and goodies for another awesome blogger. I won’t get to find out who s/he is until later this week, but until then, I’m giddy with excitement!
We’ll be exchanging packages that include 12 individually wrapped gifts to be opened, one per day between December 13th through 24th. SO FUN!
If you want to get in on the fun, head over to the Chaotic Goddess Swaps 12 Days of Christmas Signup Post. Come on! You know you want to!
The lovely Ms. Gaby over at Another Girly Blog is putting together the 2014 Blogger Challenge and we all know that I can never turn down a challenge! There will be two posts a month on a given topic shared by over 140 blogs (and growing!) It’s a nicheless challenge, so anyone can join regardless of what kind of blog you write.
You can email Gaby at email@example.com. Include your name, email address, and blog URL to join in on the fun!
Servings: 12 muffinsFat: 21 gCarbohydrates: 4 gProtein: 19 g
- 2 lbs Ground Beef
- 3 Eggs
- 2 Pieces of Raw Bacon, Cut Very Finely
- 1 cup Parmesan (Use the shaker kind. This is your binder.)
- 8oz Tomato Paste
- 3 Tbs Soy Sauce
- 1 Tbs Onion Powder
- Fresh Ground Black Pepper to taste
- 4 Cloves Minced Garlic
Preheat oven to 350 degrees. Mix all ingredients well. Divide into muffin tin. (I’m a bit finicky about things like this and weighed my entire recipe out, 1200 g. So each muffin tin got 100 g.) Bake. 25-35 minutes You’ll want to check the internal temp of the muffins. It should be at 160+. Allow muffins to rest for ten minutes.
1 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
4 whole boneless skinless chicken breasts
1/4 cup butter, divided
1/2 cup heavy cream
:Combine the seasonings and coat chicken breasts.
In large sauté pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
Pour the cream into the skillet and lower the heat.
Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
When butter is melted place chicken breasts on four plates and top with the sauce.
We first started being seen at the Reproductive Medicine Center over a year ago, but wanted to take the time to save up money to purchase our donor sperm for all of our available cycles. We easily could have saved one cycle at a time and then just skipped a couple months in between to save up for each one, but the last thing I want to be stressed out about while trying to conceive is finances.
So, now we have plenty in savings to cover vials of sperm for all four cycles that my insurance will cover. I guess it’s time to get this party started.
We started the preparations over the last few months. I changed my regular multi-vitamin to a prenatal vitamin. We started eating healthier. I started paying more attention to my cycles. I’ve been quitting smoking and I think I’m finally making it stick. And as of today, the test sticks for my trusty Clearblue Fertility monitor were delivered. (I’ve just never trusted myself enough to read the regular ovulation predictor kits). We have our follow-up appoint on November 26 to set up the insemination cycle schedule and find out about medications.
To say that I’m scared is the understatement of the year. Back when I was with my ex, we attempted a couple of inseminations and failed. Now mind you, that was using what was essentially a zero sperm count sample. Our chances of conceiving were less than 2%. With a healthy donor, our chances are up to 86% with multiple inseminations. Those are pretty good chances. And there are two of us. So, depending on circumstances, we might have a secondary uterus and a few more cycles to fall back on.
But the thought of failure -- I do not want to disappoint The Wife. I don’t want to feel the disappointment in my body again. It’s ridiculously hard to sit through that two weeks between insemination and pregnancy test imagining a sweet little baby coming into your life only to have your heart broken month after month.