Easy(Lazy) Jalapeno Popper Chicken Casserole/Soup

Tonight I based this recipe off of a recipe called Lazy Chicken. Basically, you take a chicken breast, add a dollop of cream cheese mixed with chopped jalapeno peppers and cheese mixed in, cover with bacon slices and bake it. Sounds amazing, but I knew my family might prefer it a bit broken down. Which is what I did! 

What you’ll need:

1 1/2-2 pounds chicken, thawed and cubed
2 bricks cream cheese, soften

1 green onion, sliced thinly

2 garlic cloves, minced

1 pound bacon, lightly fried and drained

2 c shredded cheese, divided

1/2 c pickled jalapenos, chopped


Chop chicken up and blot dry with paper towels, set aside covered. Partially fry up bacon, drain on paper towel and set aside.
In medium bowl combing softened cream cheese, sliced green onion, minced garlic, and 3/4 c shredded cheese. Stir chicken into cream cheese mixture and spread out into a 9×13 pan in an even layer. Cover top with bacon and bake in a 375 degree oven for 40-45 minutes, uncovered. Afterwards, add remaining cheese on top and bake for 10-15 minutes. Remove from oven, let it cool for 5-10 before serving


It looks soupy, letting it sit out to cool before serving will help it to tighten up. This can be served with tortilla chips(if you can handle the carbs), salad, or eaten by itself. I ate mine just as is, very filling too! For 1/10th of a serving it comes out to 1.3g net carbs, so not only is this incredibly low, but did you notice that I didn’t mention salt in the ingredients list? With a pound of bacon on top you really don’t need any extra salt. Now, I leave it up to you if you want to add some black pepper. 
In my above picture I didn’t let it cool before serving. I dished mine out as soon as I pulled it from the oven. Hence why I call it soup on my Instagram post. You don’t have to let it cool if you don’t want to. Serve it immediately, whatever floats your goat! Leftovers are great the next day on low carb wraps and on salad! 

Hope you enjoy and happy low-carbing!!!


Low Carb Tuscany Peasant Soup

What you’ll need:

1 pkg Italian sausage links, remove casing, chop

1 small onion, chopped

2 stalks of celery, washed and chopped

2 tblsp coconut oil

3 garlic cloves, minced

3 zucchini, peeled, slice lengthwise and slice into quarter to half inch slices

1 can tomato sauce, find one with the lowest carbs if possible

1 can beef broth

1/2 c heavy cream, optional

2 tblsp tomato paste

Granulate stevia to taste, cuts through the acid

Salt and pepper to taste

5 leaves of fresh basil, chopped

Fresh Parmesan, garnish

In small dutch oven over medium heat, sauté onion and celery in coconut oil. Cook till transparent. Add minced garlic, cook for 30 seconds and add sausage. Cook till sausage is mostly cooked through about 10 minutes. Stir in zucchini slices, add tomato sauce and beef broth. Bring to boil, reduce temp and simmer for 15 minutes. 

To thicken, add tomato paste, heavy cream. Now season with salt, pepper, and a little stevia. Five minutes before serving, add fresh basil. This will preserve the basil flavor. 

Garnish with freshly grated parmesan cheese and enjoy!

Nutritional Information(according to MyFirnessPal)

Calories: 208

Fat: 8.2g

Carbs: 13.4g

Fiber: 2.7

Net Carbs:  10.7g

I love the fresh basil flavor the most! This a great soup to have on a chilly night, and can be made into a topping for spaghetti squash. Just leave out the beef broth and you’ll have a nice thick low carb meaty Italian sauce. 


This can be made dairy free by leaving the heavy cream out entirely. Which is why I mention it as optional. 

Any sausage can be used, not just Italian. I used a mild Italian sausage, but you can use hot, bratwurst, or kielbasa. Turkey or chicken sausage can also be substituted. 

Hop you all have a blessed week! 

Curing Colds/Flues the Alkaline/Lower Carb Way

Without fail our family has been hit with the crud just days before the new year. It has been thus since my son was 8 months old. I guess this is how life is when you have children but seriously it is getting old. We have yet been able to start a new year with everyone healthy, at least one or two of us comes down with either a cold or flu, and in a couple of weeks someone else has it. For the entire month of January we are cooped up in the house keeping Walmart, Krogers, and Walgreens in the black with our numerous trips to replenish the cold medicines and Clorox wipes. I’m determined this year to change that!

Granted our two boys(oldest nephew and my son) are sick, but I’m trying my darndest to get at least G–Man better by New Year’s Day. He woke up Saturday at 3am complaining of his throat hurting, he could barely talk, it hurt to swallow, and he had a slight fever. Fearing strep I spent Saturday morning/afternoon looking up ways to treat it naturally. I am not a huge fan of antibiotics and if I can help it I like to utilize the God-given herbs, nutrients, and natural remedies that are tried and true.

That’s when I came across a cinnamon honey mixture, the most awesome thing yet. G–Man isn’t too crazy about it seeing that he’s not a honey fan, but I’ve reminded him he’s had worse before. He’s had his three doses today and so far he is acting more like himself and seems to be doing better. Whereas before he was mopey, hardly moved, barely ate or drank anything and this afternoon he has been raiding the pantry of crackers, jello, and even managed to eat half a mug of my homemade turkey vegetable soup.

I enjoy seeing images like the one above on Facebook. No doubt many of you have seen this one as many others for turmeric, apple cider vinegar, ginger, cinnamon, honey, etc. These are great pictures and we should all share them like crazy, awareness is important after all, but if you’re like me you want to know more than just the benefits. You want to know dosages and how often, sure with a little extra web searching you’ll find it and that’s exactly what I did. After a friend mentioned that this is what she does I decided to try it out on G–Man.

I ran across a a great article called Honey & Cinnamon–a mixture for cures. Scrolled through and found a section for colds:


  1. One tablespoon of luke warm honey
  2. 1/4 teaspoon cinnamon powder
  3. Mix and drink daily for 3 days

This process will cure most chronic cough, cold and clear the sinuses.

Thankfully we keep organic raw honey in the house and my Mom is a huge fan of Cassia cinnamon. After mixing it together he mentioned it smelled like a cinnamon roll 🙂 But after the second dose he was no longer a fan, pinched his nose and took the third dose for the day. I doubt I’m going to be able to get him to take it every day for life but for now his options are to take this over seeing a doctor. He’s cooperating so far 🙂

So on top of poking natural remedies into him, he’s also been drinking alkaline lemonade on top of it all. You’ve all heard me say it before, colds and flues cannot thrive in an alkaline environment. The body has to be more acidic in order for bacteria and viruses to thrive. This is why going a little more alkaline is key to getting better…faster! I’m one of the first to get sick after initial exposure to a sick person but I haven’t had the first symptom of coming down with anything. There is definitely something to all this alkaline eating and way of life!

Now, I’ve rambled on enough here, bet y’all are wanting a have some more alkaline/low carb friendly recipes that will help boost your overall health, right? Of course!!

holiday baking and alkaline soup 029

A ladle of turkey vegetable soup

Amanda Gayle’s Turkey Vegetable Soup

3 pounds ground turkey

1 medium onion, chopped

1 medium green bell pepper, chopped

3 carrots, sliced

4 celery stalks, chopped

3 garlic cloves, minced

half a bag of red radishes, peeled and quartered

4 cups water

salt and pepper to taste

1 tsp turmeric

1/2 tsp ground ginger

1/4 tsp cayenne pepper

dried parsley for color

Brown ground turkey, there’s little to no fat in turkey so you might want to add some good fat to this. A tablespoon of expeller pressed coconut oil (it’s flavorless) or a really good olive oil. Try to stay away from canola and other vegetable oils. Stir in chopped vegetables and garlic. Cover and cook until everything is tender. Add in water and seasonings. If you like it hotter you can certainly add more ginger and cayenne pepper. Let this simmer for 10 minutes before serving. Leftovers can be frozen.

True this soup will make a lot! It filled up our dutch oven pot up to the bolts where the handles are. Instead of water you can use a homemade vegetable broth, the key to successfully making a dish more alkaline is to keep the bad fat down to a minimum. I’m a huge fan of chicken stock and love making it but it has upset my stomach one too many times recently. This is why I opt for water or vegetable broth, but feel free to use whatever you like! Some might be wondering at the radishes…trust me you won’t be able to tell they are radishes once they have cooked and taken on the flavors of the soup. G–Man ate it thinking it was chopped bits of potato 🙂 You could add rutabagas, turnips or parsnips which are all great substitutes to potatoes. Fennel is great for curing colds as well and would be be a yummy addition to this soup.

It’s a soothing soup, hits the spot and is truly better for you than a can of chicken noodle soup.

holiday baking and alkaline soup 027

Not all of the soup fit into this 8–qt container, I had about four 1–quart bags of leftovers (about two scoops in each bag) to keep in the freezer. It’s a rather meaty soup, you could use leftover Christmas turkey meat. Just shred or chop it before adding to the soup. If you’re able to handle the carbs you can certainly add any alkaline vegetable then. To make it easy on yourself add a frozen bag of California veggie mix or an Asian Stir Fry vegetable mix. Drizzle in some soy sauce for an added Chinese flavor.

Another favorite alkaline/lower carb favorite is sauteed kale with chopped turkey/chicken. It becomes a meal once you add some meat to it, and of course season it with turmeric and ginger powder. I’ve added other vegetables to it, just depends on what I have on hand.

simple sauteed kale

You start out with sauteing your onion, garlic and other vegetables in butter and coconut oil. Add the kale and chopped meat once the onions are translucent. Pour in 1/4–1/2 cup water, add seasonings (salt, pepper, cayenne pepper, turmeric, ground ginger) and let it cook covered till the kale is cooked through and the stem bits are tender. Serve with a side of organic cucumber, raw broccoli, or other high alkaline vegetables or fruits. For a punch of color add beets or cranberries. Play with the flavors, add your favorite broth or stock to turn it into a quick soup.  

Have fun cooking!

kale salad w/blood oranges and feta

Magic Tomato Soup Cake circa 1950

Magical things were certainly happening in the kitchen tonight! I stumbled upon this funky recipe that calls for tomato soup…I can’t make this stuff up!


I will admit, I had my doubts. But I was certainly amazed at not only the spicy aroma but impressed by it’s flavor. Could barely tell it had tomato soup in it!

Here’s the recipe:


Magic Tomato Soup Cake

2 Tblsp butter or margarine, softened

1 c sugar

2 c sifted flour

1 tsp each of cloves, cinnamon, and nutmeg

¼ tsp salt

1 can (10 oz) tomato soup

1 tsp baking soda

Cream butter, sugar well. Sift flour; measure; resift 3 times with spices, salt. Alternately add dry ingredients with soup-soda mixture. Pour into greased loaf pan. Bake for 50-60 minutes @ 350 degree oven.

Cream Chocolate Frosting

1 package cream cheese

3 Tblsp milk

3 c sifted confectioners’ sugar

2 squares bitter chocolate, melted

½ tsp salt

1 tsp vanilla

Mash cream cheese. Add milk gradually, beating till blended. Add sugar gradually, beating till smooth. Add melted chocolate, salt, vanilla. Beat till smooth.

Instead of making one regular cake loaf I made two mini loaves and I didn’t make the chocolate frosting, mostly because I wanted to cover them with foil. If you want to save yourself the trouble you could use your favorite premade icing. But…this has me thinking…


This cake would be awesome with some golden raisins! No joke, this cake reminded me of a yummy spice pumpkin cake just without the raisins. It has a lovely dense texture and is best with a little butter spread on it.

butter bitten 1

Ohhhhhh yeah, I had to do it and it was gooooooood! I encourage everyone to try this magical cake, it’s amazing what used to be and once was forgotten over the years has now been revived! Hope you enjoy!