Tuesday, June 18, 2013

Strawberry Upside Down Cake! (Can Even Be Sugar Free!)

This is a really yummy cake and you can even make it mostly sugar Free!

Fresh Strawberry Upside Down Cake


2 cups fresh strawberries, crushed
1 (.6 oz) package strawberry jello  (I used sugar free)
3 cups of miniature marshmallows
1 package yellow cake mix (I used Pillsbury sugar free golden yellow cake mix)

Pour crushed strawberries into 9x13 cake pan.
Sprinkle Strawberry Jello powder on top of strawberries.
Sprinkle mini marshmallows over strawberries.
Prepare yellow mix as directed on package, pour batter over everything.
Bake in 350 degree oven  40 to 50 minutes, when toothpick comes out clean.
Let sit 15 minutes.
Run knife around edges of cake, turn cake out onto serving tray. Refrigerate.

Taco Pasta Bake

Here's another new recipe for you, if you love mexican and pasta!

Taco Pasta Bake


  • 1 pound lean ground beef
  • 1 taco seasoning packet, or homemade taco seasoning blend
  • 10 ounces elbow macaroni, cooked according to package directions
  • 1 cup frozen corn
  • 1 can black beans, drained and rinsed
  • 1 can Ro-Tel, drained
  • 1 cup Taco Sauce 
  • 1/4 cup sour cream
  • 1 cup cheddar cheese, shredded
  • Handful of tortilla chips, crushed – about 1/2 cup


  1. Pre-heat your oven to 400 degrees.
  2. In a large skillet, cook 1 pound of lean ground beef until cooked through. Drain any excess fat, and return the meat to the pan.
  3. While the meat is cooking, cook pasta according to package directions.
  4. Add a packet of taco seasoning, and follow packet directions to make taco meat.
  5. When the taco meat is done, stir in frozen corn, black beans, and Ro-Tel
  6. In a medium sized bowl, combine taco sauce with sour cream.
  7. Stir the taco sauce/sour cream mixture into the meat.
  8. Drain the pasta, and add it to the skillet with the meat mixture. Stir well so that all the ingredients get evenly distributed.
  9. Pour the mixture into a 9×13 baking dish.
  10. Top with cheddar cheese and bake for about 15 minutes, or until the cheese has melted.
  11. Right before serving, sprinkle crushed tortilla chips over the pasta bake.
  12. Top with traditional taco toppings if desired (salsa, lettuce, chopped tomatoes, olives, etc.) and serve.

Sunday, June 24, 2012

Home Made Tartar Sauce

Hello everyone! So sorry I haven't posted in a long time!  Life got hectic and well, you know how that goes! I"m making a real effort to getting back into it though!

Today, I have a pic of some homemade tartar sauce for you.  This sauce is yummy! Best I have ever had!  Way better than the store bought tartar sauce! So Yummy!

The Recipe Comes from my low carb idol, Linda Sue!  If you are not familiar with her website, check it out, here!

Here is  Linda Sue's tartar sauce recipe:

1/4 cup mayonnaise
2 tablespoons dill pickle relish
1/8 teaspoon celery seed
Dash pepper
1/8 teaspoon dill
Mix all of the ingredients in a small bowl. Makes about 6 tablespoons
Do not freeze Per Tablespoon: 68 Calories; 7g Fat; trace Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

Here is a pic of the sauce on my fish, on my dinner plate.  (Yes, I use paper plates! Aren't I fancy?! No muss no fuss! One less dish to wash! LOL)

The mac and cheese is made with Dreamfield's low carb pasta.  (Awesome stuff!)

Please check out Linda Sue's website for more fabulous low carb recipes!
Have A great day, everyone, and happy cooking!

Monday, January 16, 2012

First Post New Recipe and Food Porn!

Hello, everyone, and welcome to my first recipe and blog post on my new blog. Some of you may recognize me from my main blog for crafting: Sammibug's Scrap Shack. If you aren't familiar with my other blog, but are into crafting, I'd love for you to check it out! And, of course, new followers are always appreciated!

I started this blog because I am diabetic and am trying to get back into eating better to control my blood sugars. I did low carb before, for years, and it really worked for me. So, I'm back to doing it again. In addition to changing the way I eat, I've also cut out all carbonated drinks and soda - So no caffeine for the most part! Wow, talk about a big change - But that's another story.

I love looking for recipes and finding new things to try. It's the key, for me, to stay on a better plan of eating, so I don't get bored. One of the best ways to find new recipes, to me, is to pics actually be able to see pics of the foods. If the pic looks appetizing, it makes me more inclined to try the recipe.

So I hope to use this blog to share new recipes I've tried, and post pics of them, to entice you to try them too! LOL I hope some of you will become followers, so that my poor blog isn't lonely out there in blogland!

Here is the first new recipe, that I've tried in forever. It was delicious, and so I wanted to be able to share it.

This Zucchini Casserole turned out awesome!

Here, you see a pic of it, before we cut into it:

And, here is some of it on my plate: (Don't you just love my fine paper plate china?! LOL)

I'm really happy with how it turned out. The recipe calls for seasoned bread crumbs, and since its impossible for the most part to find low carb bread crumbs, I made my own I used a light whole grain bread, toasted it, tore it up into crumbs and then added my own seasonings. (I used sage and garlic powder - But use whatever you like. Even easier, if you aren't low carb and can buy store bought seasoned crumbs!)

The recipe also called for cream of mushroom soup. My husband isn't a fan of Mushrooms, so I improvised a little. I bought Campbell's Cream of Chicken and Mushroom Soup. It is a combination of the two, and the carb count is decent on it. It doesnt taste like mushrooms, so it works for hubby's taste. (It can be difficult to find, though. I only know of one store here that carries it.) You can use cream of chicken, cream of muhsroom soup, or the combination - Whatever works for you!

Now that I've rambled on about the changes I made- Here is the recipe. If you try it, I would love to hear what you think of it!

Zucchini Casserole


1 lb. ground beef
2-3 Zucchini, depending on size
1 onion, sliced
1 tsp. minced garlic
1 tsp basil
1 can cream of mushroom soup, (or cream of chicken, or cream of chicken & mushroom)
1 cup sour cream
shredded cheddar cheese


Place hamburger, onions, garlic and basil in skillet on stove top. Cook till browned, drain. Spread meat mixture into 9" x 13" pan. Slice zucchini, unpeeled, into rounds, and place one layer on top of meat mixture. Top With Cheddar Cheese. Add another layer of sliced zucchini. Top With Cheese, again, if you'd like - I did. Mix 1 can of soup with 1 cup of sour cream. Poor sauce mixture over top, cover with bread crumbs. Bake at 350 degrees for 1 hour.

Let cool 5-10 minutes before serving. Enjoy!

Hope you enjoyed the recipe! I'd love it if you'd become a follower while you're here! And if you make this, please stop back by and let me know how you liked it!