Country Cajun Spaghetti Squash Boats

New recipe time Cricketeers(trying out a new name for my fans). This is one of my go-to recipes when I have a little extra time.

Here’s what you need:

1 4lb spaghetti squash

1/2 cup of creole seasoning veggies(for the ones not in Cajun country this is onion, bell pepper, garlic, green onion and celery)

1lb of country sausage

10 oz of cherry tomatoes

1/4 cup of chicken broth

1/4 cup of heavy cream

Dash of Tony Chachere’s

1lb sharp cheddar

Olive oil

Salt and pepper

Now to start the meal.

Preheat your oven to 375

Cut spaghetti squash in half(this is hard to do sometimes)

Scoop the seedy part out of the squash

Cover each half in olive out liberally then salt and pepper

Turn upside down on a foil lined baking sheet

Set a timer for 30 minutes

After timer goes off, leave spaghetti squash in, because it’s not done.

Start your stuffing concoction:

Brown your sausage with the creole seasoning in a stick of butter or 1/4 cup of olive oil.

Add cherry tomatoes and cream of chicken soup once the sausage is completely brown.

Now take out the spaghetti squash and with a fork empty its contents into the concoction on the stove.

Now stuff all of that back into the halves of the spaghetti squash.

Cover in cheese

Cook for another 15-25 minutes depending on if you want you cheese melty or crunchy

There you have it. Mmmmm


The Struggle is Real

Over the course of the last 2 months, I have gained back 10lbs. I lost my job, thus losing out on my 10mile a day walking benefit. I moved 1008 miles, moved in with my parents, and found a less favorable job market awaiting. Depression has slapped me pretty hard in the face, back, and neck. I am finding motivation hard these days. I pretend to be fine, but the stress is really getting to me. I have always been a stress eater. I don’t want to fall back into that old pattern and gain all of the weight back.


Bacon Wrapped Spinach Stuffed Chicken Breast

Preheat the oven to 450.

Butterfly 4 chicken breasts.

Lay out 5-6 strips of bacon(per chicken breast) slightly overlapped on a baking sheet with aluminum foil.

Place the chicken breast open on the bacon.

Lay down a layer of spinach and mozzarella cheese.

Close the chicken then wrap the chicken in the bacon.

If needed, secure with toothpicks.

This part is going to sound crazy, but bake for about an hour. This will infuse the chicken with the bacon fat and get the bacon completely crispy. Don’t worry, the chicken will not dry out thanks to the fat from the bacon.

This is another that I didn’t get a picture of before it all got eaten.

Side note: thick cut bacon will not work for this recipe. It will never cook all of the way through, and it will make it hard to close the bacon around the chicken.


Seeing Progress When Weight Stays the Same

Today while I was thumbing through my pictures on my phone, I ran across a picture I took post Ovarian Cystectomy 3 weeks after I started this journey. It’s an underwear picture to show my mom how much iodine they used, so I won’t burn your eyes with it.

After seeing this, I decided to take another in the same position similar outfit(nightgown and undies), and check my progress. I was astounded at the difference. It was very encouraging. So tonight I made sure to cook one of my favorite keto meals(if I haven’t already, I will post the recipe for this bacon wrapped stuffed chicken breast).

I had been beginning to lose my motivation. Depression has kicked in due to losing my postal job because of a fibroid/endometriosis flare up. As I have covered in my post about mental illness, I have always been an emotional eater.

I have found a lot of support from my parents and my husband. They have all adapted to eat a more keto friendly diet to keep from tempting me with junk foods.

Hearing friends who haven’t seen me in over a year tell me how fantastic I look doesn’t hurt either, but the progress picture side by side have definitely inspired me to stick to it. I am rocking this lifestyle, and I will kick this depression.


Stuffed Chicken Meatballs

Here’s what you need:

2lbs of ground chicken

A tube of garlic paste

Parsley flakes

Basil flakes

Mozzarella balls

Preheat the oven to 450.

Put the ground chicken in a bowl and mix with garlic paste parsley and basil flakes. Add salt, pepper, and onion powder.

Take the chicken mixture and fashion it around the mozzarella balls into a round shape.

Bake in the oven for 25-30 mins or until the meatballs start to turn brown.

Add to a low carb sauce and serve with either zucchini noodles or spaghetti squash.


Feta Bacon Shrimp

Y’all know I love my seafood.

Here’s what you need:

2 lbs of shrimp(bigger the better right?)

1cup of feta cheese

1/2 cup of real bacon chips

1 small yellow onion

Garlic powder

Cajun seasoning


Olive oil

Preheat the oven to 450

Lay foil down on a cookie sheet and oil with olive oil.

Peel and thaw shrimp and take off the tails.

Drizzle with olive oil and add salt and Cajun season sparingly.

Add feta and bacon to each shrimp. I sprinkled it on top.

Bake in the oven for 10-20 depending on the size of shrimp you chose.

I cooked this last night, but forgot to get pictures. You can eat this with or without a side depending on your macro needs. I would pair it with green bean, but not required. You could cook the green beans the same way, but cook them for 45 minutes instead of 15-20.