Thursday, August 6, 2015


Back on May 21, 2015 our baby #4 arrived. Welcome world Andrew Len Clark...

Due to his medical issues, we were delayed coming home. He was almost in the hospital a month after his birth. He barely missed it by 6 days. While he was there, he had two surgeries. One was on his bowels due to a malrotation called a LADDs. The second one was to put in pacer wires on his heart and to put in a shunt and patch.

He has been home almost two months and it's hard to believe so much has happened in his short little life. We are so grateful for the prayers of many.

His current status is amazing baby! Yes we are not done with heart surgeries... but we have been so blessed by such an amazing spirit in this little man. He is thriving. Growing like a weed.

Baby Andy after first Surgery LADDs procedure

 Baby Andy shortly before coming home from the hospital. Baby Andy... HOME! 

Now he's almost 3 months old and he's doing very well...
No NG tube for feeding... and he's growing like a weed. Almost 16 lbs. Next up, grow bigger... Next heart surgery sometime between Sept 2015 and Dec 2015.

Crockpot Sweet and Sour Meatballs

Crockpot Sweet and Sour Meatballs

One of the easiest recipes I've ever made. I found a similar recipe on Pinterest that used kielbasa. Since I didn't have that and not as much bell pepper (my family won't eat it any way) I altered the original recipe that was for Freezer Meal Crockpot Sweet and Sour Sausage, to Crockpot Sweet and Sour Meatballs. 

Trying to adjust to having a baby and three teenage boys, making dinner has been a real challenge. Well, at least made by 9pm. The two older teenage boys are playing football this fall, and are at practice most of the day. When they come home they are famished, to say the least. Having something quick and easy to make and have ready has been much needed these days. 

Luckily, lately the baby has been napping without me holding him for a few hours in the morning. Thus I can get a few things done that were previously neglected. 

One of those being dinner prepped and/or made.

Crockpot Sweet -n- Sour Meatballs

1/2 bag prepared meatballs (found in frozen section)
1 can pineapple, DO NOT DRAIN (I use the small can..8 oz. I think?)
1/2 medium onion, chopped
1/2 bell pepper, chopped
**Or, alternatively, I buy a small bag of frozen, chopped pepper and onion mixture to throw into it. (I would probably only use half a small bag)
Cooked rice

Sauce Ingredients
3/4 cup sugar
4 T. ketchup
1/2 cup distilled white vinegar
2 T. soy sauce
1 t. garlic salt
3 T. Sweet Chili Sauce
Mix the sauce ingredients together in a large bowl. Mix well. Add directly to Crockpot mixing the meatballs, pineapple, bell pepper, onion and sauce mixture. Cook on low 6 hours.

Freezer Meal directions:

Place the mixture in a gallon ziploc and freeze.  The day before serving, thaw mixture in fridge.  The morning of serving, place the mixture in the crockpot and cook on low for several hours.  Serve with rice.

Tuesday, December 9, 2014

Egg Roll in a Bowl

Egg Roll in a Bowl

This is a very low carb dinner. the carbs are in the vegetables. Which to me means, no carb, since those are some of the best carbs to eat. :) As I'm trying to keep my blood sugars under control and find foods that are low in carbs and healthy and filling, I am looking on Pinterest for ideas. This recipe I found on Pinterest and it made enough to feed our family of 5. I had a full plate, my other family members had a slightly smaller portion as they are not huge fans of cabbage. They still ate it all and said it was delicious. That is saying a lot. The original recipe I found called for ground ginger or fresh ginger... I had neither so I made mine without. It might be even better if you like the flavor of ginger... I think it's more of an acquired taste. Each to his own. So, Here is the original recipe. Mine is listed below :)

Egg roll in a bowl


2 Tbsp sesame oil
1 lb ground beef or ground pork (NOT sausage)
6 cups sliced/chopped cabbage (I used regular green cabbage, but napa or red would be good too)
2 cups shredded carrots (4g carbs per 1/4 c serving)
1 med onion, diced
2 tsp minced garlic (I used refrigerated pre minced)
1/4 c Braggs Amino Acid (less than 2g of carbs per meal)
Salt and Pepper to taste


Brown ground beef in a large skillet or wok, season with salt and pepper. Turn heat to med-high add onion and sesame oil, heat until onions are translucent. Add garlic and amino's to the pan and stir. Next add the cabbage and stir. Cook for a few minutes stirring and mixing to help the cabbage soften and wilt. The cabbage will reduce in size. Add the carrots and heat through, stirring to incorporate together. Once carrots are incorporated and warmed, and cabbage is softened. It is done... Serve :)

Serve warm.

Serves 4-6

This recipe is quick. The longest part will be the chopping and shredding. Best to chop cabbage and shred carrots before starting this recipe. This recipe would be good with ground pork as well.

Monday, October 27, 2014

BTS Cake (Better than S)

 BTS Cake

This cake is so delicious, devilish, decadent, put you in a diabetic coma delicious! You might be wondering why I (a diabetic) would post this picture and this recipe. Well, I never said I was perfect at keeping a healthy life style, plus if you don't indulge every once in a while, you won't be able to keep up the healthy eating, you'll feel like it's not worth it. So I had a small piece of my son's birthday cake. This is only made about once or twice a year. It is so delicious that dreams and the eye roll back in your head feelings exist! 

My eldest son has an affection for chocolate. A strong one. Maybe it dates back to when I was pregnant with him and I had extreme cravings for chocolate brownie sundae's from Baskin' Robins, with chocolate peanut butter ice-cream with hot fudge sauce, whipped cream and a cherry on top. That was several times a week, while pregnant with him. He loves peanut butter and chocolate... what can I say, he still does. :)

We make this and we all go in a slight coma... not really, but it definitely gets really quiet when everyone is eating their slice of this heavenly cake.

1 box chocolate cake mix
1 box chocolate pudding mix
4 eggs
1 1/4 c water
1/2 c oil
2 cans sweetened condensed milk
1 bottle chocolate syrup
1 bottle caramel sauce
1 bag Heath bar pieces
1 can praline almonds
1 large tub of non dairy whipped topping


Make the cake mix with the pudding, eggs, water and oil listed... Do NOT follow ingredient list on back of the box mix. Bake 30-35 min in a 13X9 pan. Once it's baked and hot out of the oven, poke holes on top of the hot cake with the small end of a wooden spoon. placing holes all over the top of the cake. Once you have a "holey" cake, pour the sweetened condensed milk on top of the hot cake. Then set in the refrigerator to cool. Once it's about halfway cooled off, add the chocolate sauce and caramel sauce to the top of the cake, Leaving some of each for the top of the cake later. Place back in the refrigerator to complete cooling. Once completely cooled off, add the whipped topping, sprinkle with the almonds and Heath bar pieces and drizzle with chocolate and caramel sauce.  Dig in and enjoy...

This cake is so decadent and rich. I hope you enjoy it as much as we do. Enjoy!

Banana Pancakes or 3 Ingredient Pancakes

Banana Pancakes
Aka  3-ingredient pancakes

These pancakes are my second favorite pancakes thus far, in my quest to find the best low carb pancake solution. I know it's crazy that I'm searching for the best pancakes. But it could be worse. :)

These pancakes are moist, and very banana nut bread flavored. I'm thinking a more browned banana would have tasted better. My banana wasn't too soft, these will be great with a bit of walnuts or pecans mixed in or coconut flakes for added texture. I also found this recipe on Pinterest. (are you noticing a pattern here?) These are super fast and easy to make. Great for if your in a rush and don't want to pull out the blender or mixer. These can be quickly made with a fork and a bowl. The flavor is very banana, and it has a kind of spongy texture. I kept thinking while I was eating them that they needed a little something different, maybe I wanted the nut crunch like banana nut bread but these were good and quick. I ate these with just a little butter on each pancake. No syrup or added any thing else.


1 banana
2 eggs
1/4 tsp cinnamon


Mash the banana with a fork, add the eggs and mix together. Add the cinnamon, mix together. Cook on heated griddle until browned, flip, brown and enjoy! :)

Super easy and fast. Enjoy!

Please let me know if you add any other ingredients to this and how you feel they turned out.

Cottage Cheese Pancakes

Cottage Cheese Pancakes

I have been trying a bunch of low carb or no carb breakfast pancakes, to help me keep a lower blood sugar during this pregnancy. We love, I mean LOVE pancakes for breakfast here at my house. I can't have the regular pancakes because there are too many carbs, plus the sugar from the syrup. Therefore I've been scouring Pinterest for low carb or no carb pancakes and trying each one, to see which one I like the best. I found this recipe on Pinterest, and I halved it, since I was only feeding myself. These are the most "Pancakey" (I'm saying it's a real word) like pancakes. They are fluffy, and don't run when you pour the batter on the griddle. They make a thick batter. However, I thought the consistency was odd. Not bad, just odd. Very spongy. I don't know if I will make these again, but they were definitely interesting to make. I enjoyed the option to make these out of cottage cheese, and eggs. I generally love cottage cheese, and eggs of course. However, if you want pancakes that look like pancakes, but don't really taste like pancakes... These are for you. They will work for me in a pinch in the future.


3/4 c cottage cheese
3 eggs
a pinch of kosher salt
1/8 tsp baking soda
1/4 c flour
1-2 dash cinnamon
1/4 tsp double strength vanilla


Mix the eggs together until light in color. Separately blend cottage cheese until smooth in appearance. (I used an attachment to my submersible blender that acts like a food processor.) Once done, mix together with whisk the egg and cottage cheese, add the flour, baking soda, and salt. Once all those are incorporated together add the vanilla and cinnamon. Heat griddle, spray with non-stick spray, and pour on griddle. Cooking @ 350 for about 1-2 min each side, then flip. Both sides should be browned. 

Serve with fresh fruit topping, or agave nectar.

Pumpkin Crunch Cake and Homemade Yellow Cake Mix

Pumpkin Crunch Cake

I originally found this recipe on Pinterest. This recipe is super easy, just make sure you break your eggs one at a time in a separate dish before adding to your main dish... why would I say that you might ask... well, we have fresh eggs, laid by our awesome chickens. I however didn't do that with this batch of cake because I was in a hurry, I broke open a couple eggs and they were fine, then I got to the last egg, and it was rotten... YUCKY! It broke right over the bowl, that I had the evaporated milk, other eggs, and pumpkin. All of that needed thrown out and started over, not to mention the smell! yuck. I had to scrub the sink, the bowl, the disposal drain everything and then spray air freshener (fabreeze). Yes, not a pleasant experience. I recommend even if from the grocery store... you should always break your eggs separately one at a time adding each individually before adding to the dish your making.  I digress... 

I have made this recipe a few times in the last couple of months, It is so good that one of my son's asked for it to be his birthday cake this year. I'd say that's huge! I hope you enjoy it! :) The original recipe does not call for brown sugar to be sprinkled on the top but I believe it makes for a better topping. More of a praline topping, so delicious. Next time I may even do some cinnamon and sugar on top with the brown sugar. Who knows, so many possibilities :) Enjoy!

I also, did not use a store bought cake mix. I found another recipe on line for homemade yellow cake mix. I used that in place of the store bought cake mix. Can I just say, it was WAY better then when I've made it in the past with the store bought mix, plus it didn't have all those other additives. To me that's a double win!


1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix (made mine homemade)
1 cup chopped pecans
1 cup margarine, melted
1 cup brown sugar
1 (8 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine, and sprinkle with brown sugar.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Note: My oven cooked it in 60 min. Every oven differs in temperature. Monitor closely after 60 min. You do not want to over cook this. 

Homemade Dry Yellow Cake Mix


2 cups all-purpose flour 
1 1/2 cups sugar 
1 tablespoon baking powder 
1/2 cup non-fat dry milk
Combine flour, sugar, baking powder, and non-fat dry milk. Stir with wire whisk until blended together.  Use dry ingredients in place of store bought dry mix for any dump cake.

Note:  I did not add any other ingredients to the mix, and only used this. The original recipe has what should be added if making a straight yellow cake

Enjoy! :)