This particular catering gig was in June, so being the Themer-Girl I am, it only made sense that the summer menu was called Beach Party Roast.  It consisted of roasted salmon, roasted mini-sweet peppers loaded with green onion, cream cheese, and shredded cheddar, roasted asparagus, roasted beach bread, and sandy beach parfaits that I found a recipe for from a Texas-girl blogger.  With all of that yumminess, the peppers got quite a bit of attention.  I had the opportunity to pop a few in my mouth, and could completely see why they were so addictive!  Plus they're easy to make and low-carb!!  Shout out to The Daughts for the cute-and-appropriate title to this post!


1 bag tri-colored mini sweet peppers (about 20) seeded, and cut lengthwise

1 block cream cheese

1 1/2 cups shredded cheddar cheese

1 bunch green onion, sliced thin (both green and white ends)

1 tsp sea salt

1 tsp pepper

Combine cream cheese, shredded cheddar, green onion, sea salt and pepper in a bowl.  Microwave for 15 seconds.  Mix well with a spoon and let stand about a minute or two.  Scoop a mound of cheese mixture into each pepper and press into pepper, careful not to over-mound so your cheese doesn't leak out during cooking.  Refrigerate for about an hour.  Heat oven to 400 degrees and bake peppers for 20 minutes; switch oven to broiler and broil peppers until cheese is brown and bubbly - about five minutes.  Let rest five minutes before serving, then pop a few in your mouth before putting them on the table because they go quick!!

NOTES: These are great for your Vegetarian Friends.  For you Meat Eaters, and for extra flavor, you can crumble some bacon into the cheese mixture, or just about anything you like!  I know an entire bunch of green onion seems like a lot, but it really lends an herbaceous, chivey taste to these loves.  For July, and some added heat, I use jalapenos in place of the sweet peppers for hot pepper poppers!  These are great served warm or room temperature and make a great side or appetizer.  


This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

Like most of America, I love spaghetti and "the sawse".  But sometimes I like to put my own spin on things because I get all hum-drummed out.  So I made some ragu with ground turkey and for The Hubster, used some organic rotini pasta, and tofu shirataki noodles for me, being the Low-Carb Girl that I am.  Add some fresh basil and you've got a beautiful meal that tastes authentic Italian......and DELICIOSO!


1 pkg ground turkey

extra virgin olive oil (evoo)

sea salt

1 tbs garlic powder

1 tbs ground sage

1 medium-sized onion, chopped

2 cloves garlic, chopped

2 cans tomato paste

1 small can diced tomatoes

2 tbs fresh oregano

6 basil leaves, cut in a chiffonade

shredded mozzarella or Parmesan, for garnish

In a heavy pot, sprinkle enough evoo to cover about 1/2 of the bottom and heat on medium heat for about a minute  Add ground turkey, and add all seasoning, onion, and garlic.  Brown the turkey, using a wooden spoon or silicone spoonula to break it up as it cooks.  Once it is cooked through, bring to low heat, and add tomato paste, diced tomatoes and oregano.  Cook on low for about ten minutes or until heated through.  Serve over pasta of your choice and sprinkle with fresh basil chiffonade.  Add cheese of your choice and mangia!

NOTES: When cooking the ground turkey, be careful not to stir too much or break it up until it starts to cook or it can get tough and dry.  I suggest using a wooden or silicone utensil to break it up so you don't scratch or scrape up your pot  Do not sprinkle with the chiffonade (rolled up and sliced fine) until the end, or it could turn black instead of looking and tasting fresh.  This is a great meal for the end of summer because it just tastes so fresh.



Lettuce Grill...

This salad is hearty, fast, and easy - and is PERFECT for summertime!  The Hubster was craving this chicken Caesar salad, where even the lettuce is grilled!!  What's that you say, Crazy Lady??  I know, I know.  But TRUST ME.  This??  This is goooooood...

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.

This image is © 2015 by Life As She Does It. Please link back or credit if any content or images are used.


2 heads Romaine

cooking spray

2 pkgs chicken tenders

red onion, sliced thin

Parmesan shavings

sea salt




1 cup mayonnaise

1/2 cup grated Parmesan cheese

juice of 1/2 lemon

1 tbs Dijon mustard

1 tbs Worcestershire

2-3 cloves garlic

2 anchovy fillets or 1 tbs anchovy paste

1/3 cup milk

pepper, to taste

Sprinkle indoor or outdoor grill with cooking spray.  Season chicken tenders on both sides with a sprinkle of sea salt, pepper, and garlic powder.  Cook about 2-3 minutes on both sides.  Remove from grill, set aside.  DO NOT CLEAN YOUR GRILL YET (see notes). Cut Romaine heads in half length-wise.  Spray grill with cooking spray again and lay each head on grill, cooking about 1 minute on each side.  Remove from grill and chop coarsely.  Place in bowl and chop your chicken tenders into chunks about 1/2 inch, and then place onion on top of chicken.  Place on top of lettuce.  Place all dressing ingredients into your blender or food processor and shoosh it up until smooth.  Pour over salad and mix up, making certain to sneak at least one piece of chicken as you do.  Garnish with Parmesan shavings, and if you're like us, you'll serve it with some table white and make "this tastes so delicious" noises as you eat.

NOTES: Grill the lettuce right over where you grilled your chicken for full-on flavor.  I try to use organic ingredients whenever possible for clean eating, but in this recipe, there are so many flavors going on, you won't notice if you can't find organic ingredients.  FO' REALZ.

Wanna see this in real-time?  Go to my YouTube Channel HERE!