Loved Me Back To Life

Chicken And Bacon Pasta With Spinach And Tomatoes In A Garlic Cream Sauce


Happy Monday everyone. It’s mighty hot today outside  here in Missouri. Wanted to set out and do some work but the heat was to much.

I decided last night I was in the mood for some Italian food and this recipe came to mind. Today I’m making chicken & bacon pasta with spinach and tomatoes in a garlic cream sauce. It is a delicious pasta dish and your going to love it. The creamy home made Alfredo sauce is what makes this dish so yummy.

Please bookmark this page and share this recipe with your friends on social media.

  • 2 tablespoons olive oil
  • 1 lb chicken (thin sliced chicken breasts or tenderloins)
  • 1 teaspoon paprika
  • 1 tablespoon of Italian seasoning (thyme, oregano, basil combined -fresh is better )
  • 5 tomatoes (medium, chopped in large cubes)
  • 1 cup spinach cooked (cook for a few mints  in a separate skillet till it wilts)
  • 5 garlic cloves minced
  • 1/4 teaspoon red pepper flakes , crushed
  • 6 bacon strips , COOKED, DRAINED OF FAT, AND CHOPPED
  • 1 1/3 cups half and half
  • 1 1/3 cups Parmesan cheese , shredded
  • 10 oz penne pasta 
  • 1/2 cup Parmesan cheese , shredded, for serving
  1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for a few minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasonings. Flip the chicken over, and cook on the other side for a coupe minutes on high heat. Reduce heat to medium, flip the chicken over again and cook, covered, for several minutes until no longer pink in the center (thin slices of chicken work best or chicken strips). Remove chicken from the pan and set side.
  2. In  the same pan (but without the chicken), add chopped tomatoes, the wilted spinach, garlic, crushed red pepper and cook for  about 1 minute.
  3. Add the chicken back in to the pan (sliced into small strips) and  the bacon (already cooked and drained of fat, best if cooked nice and crunchy). Mixing  everything together.
  4. Add the half and half and bring to boil. Only after half and half starts boiling, add shredded Parmesan cheese – immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only a few mints. Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.

    5. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, and add the pasta to the skillet with the sauce, chicken and tomatoes. Season with more salt if necessary and simmer for a few more mints letting entire ingredients cook together. Be sure to watch and not let sauce get to thick. from simmering to long.

    Sprinkle remaining Parmesan cheese on top of the dish and serve.





Skillet Apple Pork Chops And Onions




Hey everyone it’s a beautiful Saturday here in Missouri but my thoughts and prayer have been for those effected by hurricane Florence. It’s really hard when mother nature throws weather at us that endanger our lives. That’s a part of life we cannot change though.

Having a craving for pork chops today and decided I’d make this meal.  I got this recipe out of the Cooking Light magazine and tried it and really like it. I added a few things to it and it turned out great. I love one pan meals and this recipe calls for cooking everything in one pan which is a bonus when it comes to the clean up.

Hope you will enjoy this recipe. Be sure to bookmark this page and share it with your friends on social media.


  • 1 1/2 tablespoons olive oil, divided
  • 4 (6-oz.) bone-in pork chops
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh sage
  • 1 1/2 teaspoons chopped fresh rosemary
  • 2 medium apples, thinly sliced
  • 1 tablespoon of brown sugar
  • 1 small red onion, thinly vertically sliced

How to Make It

  1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 10 minutes on each side or until pork chops are done. Remove from pan.
  2. Combine stock and mustard, stirring with a whisk. Add remaining 1 tablespoon oil to pan; swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, apple, and onion to pan, brown sugar; cook till desired tenderness about 5 mints stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.
  3. Serves 4′
  4. Enjoy!!




Yummy Salisbury Meatballs and Mashed Potatoes

Yummy Salisbury meatballs and mashed potatoes

Good morning everyone, how are you? I am having a great day here in Missouri, I’m siting outside with my friend Sonny who brought me some garden veggie today, which I will use in a meal this coming  week or weekend.

He is such a sweet older black man who came from Mississippi and I love to hear his stories about his life growing up there. He loves my cooking as I usually save him my left overs if I have any instead of sending them to work with hubby the next day if I know he’s going to be down for the day. I also will cook him breakfast here and there while he works out in the neighborhood. He always asks me “what ya cooking today mama” and when I tell him he says man my mouth is watering…lol

Well I told him today I’m making these Salisbury Meatballs and Mashed Potatoes which is so yummy and the gravy was SO delicious!  He of course was like save me some mama I’ll be back tomorrow. And of course I will as I love to cook for people and see them eat.

OK on to the recipe. This is a very tasty comfort food, and it will make you feel full and lazy afterwards, but I love making it as my kids would eat this like it it was going out of style. My mama taught me this when I was growing up and my  family loved it. Hope you enjoy it.

Be sure to bookmark this page and share it with your friends. Have a great day see you tomorrow.

Ingredients For The Meatballs
For Gravy
For Mashed Potatoes
  • 5 or 6 large potatoes, peeled and boiled till tender
  • 4 tbsp butter
  • 1/4 cup canned non sweetened condensed cream (can add more as needed if to thick)
  • Salt and black pepper to taste
  1. Put potatoes on first in a large pot to be cook while making the meatballs (be sure to check them till they are good and tender, don’t over cook)
  2. Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well. Form into round pieces a little smaller than a golf-ball size and place them in a large skillet.
  3. Cook the meatballs on all sides, cooking until lightly browned and thoroughly cooked. Remove meatballs from skillet and set aside.
  4. In the same pan, add butter. Once melted, add sliced onion and cook until onion is soft and translucent.
  5. Add in 2 tbsp of flour and the grated garlic. Fry this for 1 minute.
  6. Slowly whisk in the beef broth. Cook for about 3 minutes till sauce thickens.
  7. Mix in the paprika.
  8. Season with salt and black pepper.
  9. If sauce is too thick, add some beef broth or water.
  10. Add the meatballs back to the pan and let them simmer in the sauce for about 3 to 4  minutes.
For Mashed Potatoes
  1. Mash the boiled potatoes and place it in a big bowl.
  2. Slowly add cream to desired thickness (don’t have to use all cream if like thick or can add more if to thick), add butter, salt and pepper, mix with a mixer will make the more creamer
To Serve
  1. Place some mashed potatoes on a plate.
  2. Top with meatballs and gravy.
  3. Serve with a side of steamed broccoli or your favorite vegetable .

Cheeseburger Soup

Cheeseburger Soup

Good morning everyone. It’s yet another beautiful day here in Missouri, and I am sitting outside at the lawn table on the patio and enjoying this beautiful day.

I love cooking in the fall of the year. It doesn’t feel as hot outside so it doesn’t make the house feel warmer when you spend a lot of time cooking meals for you family.

Today I’m going to make some Cheeseburger Soup from the hamburger I laid out last night. This is a very delicious meal I’ve made a few times before and has a cheeseburger flavor even if its a soup. We all love cheeseburgers right?  This meal is easy to cook and take no time at all around 35  to 40 mints to cook with 10 mints of that being prep time.

Hope you will enjoy this. Please don’t forget to bookmark this site and share it with your friends on social media.

  • 3  slices bacon, chopped
  • onion, chopped
  • stalks celery, diced
  • carrots, diced
  • cloves garlic, minced
  • 1 lb. ground beef
  • Kosher salt
  • Freshly ground black pepper
  • 2 tbsp. yellow mustard
  • (16-oz.) diced tomatoes, drained
  • 3 c. low-sodium chicken broth
  • 2 c. shredded cheddar, plus more for garnish
  • 1 c. half and half
  • 3 tbsp. all-purpose flour
  1. In a large pot over medium heat, cook bacon until crispy. Transfer to a paper-towel lined plate. Add onion, celery, and carrot to pot and cook until soft, 5 minutes then add garlic and cook until fragrant, 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat. Season with salt and pepper.
  2. Stir in mustard, broth, and diced tomatoes. Bring to a simmer, and let cook about 10 minutes. Lower the heat and stir in cheese, half and half, and flour. Cook until the cheese has melted and soup is thickened, about 15 minutes.
  3. Serve with bacon, cheese, pickles, and sesame seeds.

serves 6



Yummy Crock Pot Chicken and Stuffing

Yummy Crock Pot Chicken and Stuffing

Yummy Crock Pot Chicken and Stuffing  is by far one of my favorite meals to cook. I love the moist chicken and stuffing together along  with the savory taste of the vegetables. I love-making this meal best in the fall as it gets me in the mood for  the holidays. The flavor of the chicken and stuffing reminds me that my favorite holiday thanksgiving is around the corner.
Today I’m going to decorate the house with fall colors and this meal will be appropriate for the occasion. The smell of  the meal coming from the crock pot already cooking since this morning is making me so hungry. Can’t wait for hubby to get home this evening so we can eat.
Be sure to bookmark this page as your gonna love this meal when you make it, and share it with your friends on social media. Have a great day.
  • 4 boneless skinless chicken breasts, salted and peppered if desired.
  • 1 teaspoon dry parsley
  • 10.5 oz. cream of chicken soup
  • 8 oz. sour cream, (equivalent to 1 cup)
  • 6 oz. box stuffing mix
  • ¾ cup chicken broth
  • 2 cups green beans, fresh or frozen
  • 1 cup baby carrots
Optional stuffing additions:
  • 1/2 cup onions, diced
  • 1/2 cup celery, diced
  • 1/4 cup dried cranberries
  • 1/2 cup crumbled sausage, (cooked or raw)
  • 2 teaspoons dry rosemary
  1. Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.
  2. In a large bowl, mix together the soup, sour cream, stuffing, and half of the broth. Layer the stuffing mix over the chicken.
  3. To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil.  Poke holes on the bottom of the foil to allow the moisture to circulate instead of collecting on the top of the foil.  You can also layer the vegetables right on top of the stuffing if you’d prefer.

  4. Cook on high for 4 hours, or on low for 6-7.
  5. Before eating, check on the stuffing. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.

serves 4


Cheeseburger Soup

Woke up not feeling very good this morning. Went to let the dogs out and it felt right down chilly outside. It’s noon now and I’m sitting outside at my lawn table and it feels nice, still a little chilly but nice. I decided to fix a good comforting soup called cheeseburger soup, since I’m not feeling well. It’s so delicious. I been having so much problems with my allergies these past few weeks and nothing seems to really help.   I had laid out some beef and was going to make a crock pot dish with it, but since I’m not feeling so well decided on a soup instead. This cheeseburger soup is for you if you love cheesy flavored food. The cheese in this soup made it really good. It is one of my favorites I have fixed before and I’m sure you will love it. Don’t forget to bookmark this site and share it with you friends with the buttons provided below. INGREDIENTS
  • ½ pound ground beef (use 1 pound)
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • ¼ cup sour cream
  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Low Carb Philly Cheese Steak

September 8, 2018

tonights dinner

Hi there everyone. It is yet again another windy cloudy day here in Missouri and you can feel and smell fall in the air. I love fall as it brings about fall recipes like soups and hubbies famous chili.

I feel like making some Philly Cheese Steak Today and only have hamburger meat and don’t feel like going to the grocery store to pick up steak. I made this recipe a few times before using hamburger and it was delicious. It’s also a low carb meal for your diet needs.

My husband and I really loved the flavor of this with the hamburger as we are big  lovers of making hamburger recipes . We both also love grilled onions and peppers, but who doesn’t right? Topping that off with hamburger and cheese mixed in…yummm is all I have to say.

Hope you will enjoy this recipe. Please be sure to bookmark the site and share it with your friends on social media.


  • 1 pound lean ground beef grass fed if available
  • 1/2 cup lower sodium beef broth
  • 1-2 Tablespoons worcestershire sauce
  • 2 medium onions
  • 3 green bell peppers
  • 5-6 mushrooms halved
  • 1 teaspoon olive oil
  • 4 slices provolone cheese
  • salt and pepper as desired


  1. Brown the ground beef in a nonstick skillet.
  2. Drain excess fat from skillet and add broth and worcestershire sauce to beef. Continue to cook on medium until liquid is absorbed. Salt and pepper beef as desired.
  3. Turn heat off and arrange cheese slices over ground beef – cover pan and allow cheese to melt.
  4. Cut peppers and onions into large pieces and place in a medium bowl. Add mushrooms and toss with 1 teaspoon olive oil and sprinkle with salt and pepper as desired.
  5. Grill veggies over medium heat until crisp tender, turning as needed. (Or roast in a 400 degree oven for 10-15 minutes until crisp tender)
  6. Divide veggie mixture between 4 bowls. Top with beef divided equally among bowls.

serves 4



Autumn Harvest Chicken Soup

September 7, 2018

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I really tried to get Tonight’s Dinner recipes out to you all yesterday, but my internet had been down and I had to wait on internet provider to come and he was late evening coming even though time window was 12 to 2. I tried doing it from my phone but every-time I’d try, I could feel a Migraine coming on which would hurt so bad. It was just one of those days.

Today it’s so dreary, cloudy and ready to rain here in Missouri. I have some chicken laying out and decided I wanted to make something that felt like a fall meal as it does feel like a fall day.  I’m going to make Autumn Harvest chicken Soup. My husband is a soup lover so he will enjoy this when he gets home. I love all the veggies that go in this soup it really gives it a great flavor.

Please enjoy! Don’t forget to bookmark this recipe an share it with your friends,

  • 2 acorn squash
  • ⅓ cup friendly fat to cook in (butter, lard, or coconut oil)
  • 2 medium onions, chopped
  • 4 medium carrots, chopped
  • 4 stalks of celery, chopped
  • 4 medium Russet potatoes, chopped
  • 1 head of garlic, minced (about 8 cloves)
  • ¼ cup white rice flour (tapioca flour if you are grain free)
  • 2 quarts chicken bone broth
  • 2 cups cooked shredded or chunked chicken
  • ¼ to ½ pound fresh organic baby spinach (can be substituted with Brussels sprouts or cabbage)
  • ⅛ to ¼ tsp cayenne pepper (optional)
  • Sea salt/pepper to taste


  1. Put the acorn squashes in large baking pan and then place in the oven WHOLE at 425 degrees for 1 hour. When you take them out, cut them in half and let them cool to touch while you start making the soup.
  2. Sautee the onion, carrot, celery, and potatoes in the butter with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium/high for about 10 minutes.
  3. While the veggies are cooking puree the roasted squash in your processor or blender with a little of the bone broth to be sure it gets fully pureed.
  4. Add the garlic to the pot and cook for a minute.
  5. Add the flour to the pot and cook for a minute.
  6. Add the squash puree, bone broth, chicken, and spices to the pot and bring to a simmer for about 5 minutes.
  7. Add the spinach to wilt in and then season sea salt/pepper to taste


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