low carb Mexican soup

October 31, 2018

Long time no blog....been busy getting this new place in Mooresville to feel like home.  I love it here, our little apartment, Lake Norman, the community, the people here are friendly and the weather is finally cooler....YAY!!

We already had our first visitor our brother Jim Kutzko.  Jim was doing a bike ride on the Trans North Georgia trail. We took him to meet his friend Micheal, then he stay with us a couple days after his ride.  We showed him the area, heard about his adventures.  Jim and I went to Lake Norman state park for a hike, Chuck showed him the local watering holes, had a great mexican dinner, good times had by all. 

So on to our next adventure, going to Austin to attend Chuck's sisters wedding.  Of course, I am trying to drop a few pounds, so here's a couple recipes I have made lately I would like to share.

 

 I also made some egg cups.  An easy breakfast that you can just reheat in the morning. I saute some veggies, like spinach, onion, roasted red peppers, left over veggies, you can add meat if you want.

Then spray a muffin pan with cooking oil,  put the sautéed veggies in, whip up about 6 eggs, a little milk, salt and pepper, pour that into the muffin cup/veggie mix, add a little feta or parmesan cheese on top.  Bake at 400 for 20-25 mins.  Let cool and refrigerate.  You can eat them all week!

 

 Here's a few more fun pictures.....

 

                                  Lake Norman

 

 

 

Share on Facebook
Share on Twitter
Please reload

© 2023 by Salt & Pepper. Proudly created with Wix.com