Low Carb Cheeseburger Salad with LC Burger Sauce

What You’ll Need:

1 whole romaine heart, thoroughly rinsed and dried

1/3 red onion, diced or thinly sliced

1 pound ground beef, cooked and seasoned with favorite burger seasoning

1 small onion, chopped

1 rounded tblsp of fresh minced garlic

1 tblsp coconut oil

For the Burger Sauce:

1 cup full fat mayonnaise, homemade is preferred

1/2 cup full fat sour cream

Dash of hot sauce or 1/4 tsp cayenne pepper

1/4 tsp Apple Cider Vinegar(ACV)

1/4 c ketchup, homemade is preferred

1 tblsp Wickles Relish, or your favorite

1 tblsp dried minced onion, more if you want it stronger

2 tsp granulated garlic, mor or less according to your preference

Salt and pepper to taste


Shredded cheese


Chopped bacon


Pickle slices

Drizzle of mustard


Clean and dry romaine leaves. Set aside.

In a medium pot brown the ground beef with onions and add coconut oil to keep from sticking. Season with your favorite burger seasoning. I just used salt, pepper, a little cajun seasoning, and some of my dad’s favorite grill seasoning for some extra kick. Add garlic once onions are transparent and cook for another minute before removing from heat. Set aside.

Mix all the ingredients for the burger sauce in a medium size mixing bowl. (You can make this up a day ahead to allow the flavors to blend together.) Adjust the spices according to your preference.

Assembling Salad

Tear the lettuce to your desired amount, usually I use about 4-5 leaves and I like big chunks. Now from here you can “dress” the salad as you wish. Add a spoonful of meat and garnish with the diced red onion, cheese, burger sauce, etc. How you finish this off is up to you! Use your favorite cheeses too. This is why the carb count will vary.

Hope you enjoy, please let me know what you think about this recipe. If you’d like to see more salad recipes like this one, please comment below.

Have a great week!


Mama’s Coleslaw

I’m really surprised that I haven’t shared this sooner! Tonight is the Alabama vs. Clemson game and my dad asked for bbq chicken, coleslaw, and baked beans. Normally if I need one our recipes I will come to my blog and do a search for it. But alas, I didn’t find it. So here goes! 


Mama’s Coleslaw

1 cup mayonnaise

1/2 cup sour cream

3–4 Tblsp pickle juice, vinegar, or lemon juice

2 tsp sugar

1/2–1 tsp dry mustard

1/4–1/2 tsp paprika

1/2–1 tsp salt

1/4 tsp black pepper

1/2 tsp celery seed

1 lb tri–color shredded cabbage mix

Combine the first 9 ingredients with a whisk in a large bowl. Adjust seasonings if needed and stir in cabbage mix. Cover with foil or plastic wrap. Chill until ready to serve. 

For this recipe it is best to use the smaller measurements of seasonings at first, this way you can adjust after it has sat for a while. Make this the day before and all the flavors will blend together more thoroughly. My mom and sister-in-law did an amazing job coming up with this recipe, lots of taste testing, collaberation, and the final product is a creamy  slaw  that is great with any grilled food and fried chicken! You can make this slaw recipe as sweet or savory as you like, and if you decide to use a sweet pickle juice take care to reduce the amount of sugar. 

Hope you all enjoy and have a blessed day! 

It’s August!!


August is here again, it doesn’t seem right. The year is just speeding on by and me without my roadrunner shoes to keep up! We’re kicking off this school week with two birthdays, JJ’s and my Mom!! And today is JJ’s 21st b–day!!! That kid has given me plenty of gray hairs, lots of laughs and enough back talk to last me a lifetime 😉

What better way to celebrate a 21st birthday than with some homemade mint chocolate chip ice cream! It’s crazy easy, you’re going to be kicking yourself for not making this sooner…I know I am!


Mint Chocolate Chip Ice Cream

2 cups heavy cream, not half n half

1 tsp vanilla extract(I used McCormick brand)

2 tsp peppermint extract(I used Kroger brand)

14 oz can sweetened condensed milk(Eagle brand)

1 1/2 cups semi-sweet chocolate chips, chopped(Nestle)

1/4–1/2 tsp green food coloring(McCormick)

In a large bowl, whip up the heavy cream until stiff peaks form. Set aside.
In a medium size bowl combine the extracts, condensed milk, chocolate chips and green food coloring. You can add more coloring if you want an intense color. I couldn’t control the color, so I added about 1/2 tsp of coloring. You can use less if you want.
Fold the whipped cream into the condensed milk mixture until completely combined. Pour into a loaf pan and cover with plastic wrap. It’s important for the plastic wrap to be pressed lightly into the top of the mixture. You want any air bubbles, those would cause crystals to form on top which is no bueno!
Freeze for up to 4 hours or overnight before serving!

Night Owl Notes:

My picture looks blue–green, which is weird since in natural light it didn’t look green at all. It’s a nice shade of green, so don’t pay too much attention to the weirdness going on in my picture. Just use it as a guide for other things such as the loaf pan, the size of the bowl, etc.
I did taste test this before freezing, it has a nice light minty flavor, it’s not overpowering which for this gal that’s a major plus! What’s next on the list?! Cookies~~n~~Cream Ice Cream! OH YEAH! 

Stay tuned and have a blessed day!!

Related Posts::


(click picture)


Crock Pot Sketti

Let’s see, I’ve tried desserts, soups, have made applesauce and apple butter in the crock pot now…but I had no idea it was possible to make spaghetti in the crock pot. That was news to me and boy was it easy!! I had no idea going into this if the noodles would actually cook properly or if it would be some pipe dream. Let’s face it, sometimes when see something on Pinterest you wonder if it could actually be real or a hoax. I’ve tried a couple of other recipes shared through Pinterest and they’ve actually worked, however, others I’ve never shared the results because it was downright embarrassing just how bad they turned out. With that said, I’ve made this recipe twice now and it gets better every time! Plus I love that it doesn’t heat up the kitchen during the summer…who WOULDN’T love that?! Don’t be overwhelmed by the list of ingredients, so long as you have everything prepped ahead of time, this recipe is going to be a breeze to put it in the crock pot 🙂


June July Pics 022

Crock Pot Sketti

2 pounds ground beef, cooked and drained

1 tsp sweet summer savory (optional)

1 onion, chopped and cooked

2 garlic cloves, minced

2 to 3–16 oz jars of favorite spaghetti sauce

8 oz brick cream cheese, cubed

1 cup parmesan cheese

1–14.5 oz can chicken broth

1 pound dry spaghetti noodles

1 cup heavy cream (optional)


In a large pot brown ground beef with onions. Drain if needed and season with sweet summer savory(or basil and oregano).

In a 7 quart crock pot, pour in one jar of spaghetti sauce. Break spaghetti noodles in half and lay on top of the sauce. Add the can of chicken broth, add meat mixture topped with minced garlic. Add another jar of sauce. Place cubed cream cheese on sauce, sprinkle on parmesan cheese. Finally add more sauce over the cheese, just enough to cover and cook on low for 4 hours.  An hour before serving give the pot a stir with tongs, breaking up any clumped noodles. At this point you can add heavy cream or more spaghetti sauce if it’s too thick. Let finish cooking for that final hour covered. Serve with garlic bread and salad!


This was amazing, plenty of leftovers for another meal, I love making this and freezing the leftovers. Which heat back up beautifully!

I do however, feel the need to quickly explain what sweet summer savory is exactly. It’s a delicate herb that somewhat reminds me of thyme, flavor wise. It’s different from the winter savory which I understand is more bitter, so when looking online on where to buy summer savory be sure you are indeed purchasing the summer and not the winter. I especially love adding the summer savory to Italian dishes, it adds a delightful layer of flavor that truly compliments the basil and oregano flavors in spaghetti sauces.  You can definitely add it to marinades, soups, pork loins, and chicken.

The cream adds a richness to the dish but it helps to tame the intense sauce flavor(depending on the sauce you use). Instead of cream you can add milk, just cut it back to 1/2 cup, you definitely don’t want to turn the dish into a spaghetti soup 🙂


Hope you enjoy!!

Warmer Days…

Get your grills ready!

Tonight we didn’t get to use ours, but this is such a delicious recipe we will no doubt be making it again very soon!

April Pics 011

Burger Patties, Romaine Salad with Turkey Bacon and Avocado Ranch Dressing

Very simply pan fry or grill your burgers to your desired taste. We like salt and pepper on one side and a cajun seasoning on the other. Get a little heat with your burger 🙂

The avocado ranch dressing is what really makes this meal! You’ll need:

2 small ripe avocados

1/2 cup ranch dressing

pinch of salt

1 Tblsp lemon juice

a little garlic for flavor, powdered works nicely

Put all your ingredients in a blender and blend until creamy. For  chunkier version, smash the avocado with a fork, combine with lemon juice. Stir in ranch dressing, salt, and garlic (if using) and serve over salad or meat.

This is such a keeper! There’s no cooking required and as for leftovers? Well, there might be some left but are you seriously going to let that go to waste and possibly turn brown? Nah, I didn’t think so 😉 I topped my salad off with a few chopped bits of cooked turkey bacon in lieu of croutons.

But what is a fantastic summer meal without a cool dessert?

April Pics 007

Cran–Strawberry Fluff

2 cups frozen cranberries

1 cup water

3/4 cup stevia in the raw

a splash of lemon juice and zest from one lemon

1 small box of strawberry jello gelatin

1 cup heavy whipping cream, whipped

In a large sauce pan add the cranberries, water, stevia, lemon juice and zest. Cook over medium heat, the cranberries will pop. Continue to cook and mash the berries slightly. Remove from heat and strain liquid from cranberry pulp. Set liquid aside and place mashed cranberries in a medium bowl. Set aside.

In strained liquid add strawberry gelatin and stir until completely dissolved. Stir in cranberry mash. Let set up slightly in the fridge, till it’s mostly cooled.

In a clean small bowl whip heavy cream until firm peaks form. Fold into cran–strawberry mixture, it’s ok if some white pockets don’t get fully mixed. Put it back in the fridge for a couple of hours or until set. Serve in high ball glasses or dessert cups and enjoy!

I personally loved this dessert, the best yet! It’s not too terribly sweet, has just enough tartness to pull a slight pucker 🙂 If you want it sweeter you can increase it by a 1/4 cup or mix your sweeteners. Add a little xylosweet till you reach the right level of sweetness. Do not feed this dessert to your cat or dog, xylitol isn’t safe for them.

Both of these recipes are low in carbs and are based off of Linda Sue’s recipes(Recipe #1, Recipe #2).

Happy Eating!!

Summer Fun


With summer officially underway, you might be wondering what to do with the munchkins. There’s tons of ideas out on the web, looking for them can be a bit time consuming. Below are some links to recipes, crafts, things to try and other activities to not only give your family something to do but make new memories with!! Have fun 😀

Kid’s Turn Central


Fun Attic

100 Summer Fun Ideas for Kids and Parents

Go on a picnic

Go on a picnic

Teach Mama

The Frugal Gals

12 Cheap Ideas for Summer

30 Things to do Before Summer Ends

Have a water fun day in your neighborhood!!!

Have a water fun day in your neighborhood!!!

Kaboose Summer Fun Guide

15+ Summer Fun Ideas for Kids

18 Summer Fun Ideas

Host a movie night

Host a movie night

Of course, summer time isn’t just for the kids. find a babysitter and go out for fun adult evening. Here’s a nifty site brimming with fun, frugal, and romantic date night ideas!


Nifty Date Ideas

Check out local summer camps

Check out local summer camps

More frugal ideas…

100+ Ideas for Free and Frugal Summer

Stay safe. Have fun. Be blessed!