Category Archives: Food Journal

I grew up in New Mexico, but moved away after high school graduation. And one of the things I miss is green chiles on everything. Notice the spelling of that word: CHILE. When talking about the most famous product of … Continue reading →

Chicken Cordon Bleu is one of those banquet dishes (or frozen-meal dishes) that isn’t necessarily the first thing we think of making when thinking about chicken for dinner. But it’s a tasty way to change up plain ol’ baked chicken … Continue reading →

I’m baaaack! After a few months’ hiatus, I’m ready to recommit to the Low-Carb Lifestyle and start sharing recipes again. I thought I’d start easy this week and do some quick-fix (or fix-ahead) dishes that make low-carbing easier with a … Continue reading →

In an effort to eat more vegetables (aside from just salads and crudités), I’ve challenged myself to try a new, cooked, vegetable dish each day this week. Since Tuesdays are my night to meet up with a friend at our … Continue reading →

I didn’t have time to sit down and make out my meal plan this week, but I did know I would need to get some prep work done this weekend. That included going to the grocery store and picking up … Continue reading →

I eat so much beef and chicken (and the occasional pork) that I try to remind myself to eat fish every so often—for variety if nothing else. I’ve never liked fish much, except when it’s battered and fried, so it … Continue reading →

It’s not the most creative recipe title, but it does describe what it is. And it’s YUMMY! I wanted to use up what was left of the Rotel that I used in the Chile Verde the other day. In the … Continue reading →

Here’s another great finger-food/snack recipe just right for Game Day! One of the hardest things about the first few weeks transitioning into the Low Carb Lifestyle is breaking the sugar craving (for me, anyway). Which means that I try to … Continue reading →

Remember that easy-peasy pork roast I made this weekend? Well, here’s one of those recipes I promised for using the leftovers. I grew up in southern New Mexico, where caldillo and chile verde are staple items on restaurant menus, especially … Continue reading →