If all the rain drops were lemon drops and gum drops......

It's been pouring over here!  Pouring food that is!  

Lets see... Where should I start?  Ice cream!  That's where I should start.  Who doesn't like some good 'ol ice cream?!

Today in the mail I received a HUGE box of goodies from Arctic Zero, equipped with our very own dry ice!  After playing with the ice and having a ball I ripped open a chocolate covered vanilla ice cream bar and I literally melted into a pool of mush.  This stuff is A-M-A-Z-I-N-G!  It's creamy, it's chocolately.  You feel like your eating something horrible for you.  But your not!  Check out these stats!

Plus the ingredient list isn't too shabby itself!

I'm going to do a full blog on them but until then check out their site and Facebook page.  Make sure you let them know I sent you!

The second full belly I had today came from my brand new awesome cast iron skillet.  I took a recipe from Bariatric Foodie and adapted it.  Yummy, Cheesy Alfredo Spaghetti Squash with Bite Size Marinated Chicken Breast.  My version is below my supper yummy picture. 

VM's Yummy, Cheesy Alfredo Spaghetti Squash with Bite Size Marinated Chicken Breast

I used a 12 inch cast iron skillet

1 package of chicken breast (mine had 3 large)

Walden Farms carb free, fat free Italian Dressing (I add extra Olive oil when I marinade)

1 large spaghetti squash

1 jar of low carb Alfredo sauce (Thanks Aldi's!)

2 garlic cloves

half a stick of butter

1 cup of shredded cheese (we used colby, any sharp kind should work fine)

1/4 a cup of Parmesan cheese

salt and pepper to taste (I use pink salt)

The best advice I can give for the spaghetti squash can be found on Bariatric Foodies blog.  

Once you have that done follow these directions for VM's version:

Cut up chicken into bite sized portions and marinate in dressing for 30 minutes.

Brown butter and minced garlic in skillet, add chicken.

Brown chicken until chicken just starts to turn tan.  

Add jar of sauce (I thin it out a little bit by adding 1/4 cup of warm water to the jar).

Season with salt and pepper.

Stir and let simmer for 15-20 minutes.

Sprinkle top with both cheeses.

Put skillet in oven on broil until cheese melts to your liking.  

Enjoy!

This made enough for me, my wife and son.  I even had enough to freeze for another nights dinner.  I would estimate that this yielded 5-6 servings (with my serving as being only half a normal size).   

NOTE:  For sensitive DS tummies I suggest letting your chicken breast soak overnight in some greek yogurt and rinse before marinating or cooking.  The enzymes will help break down the meat so it's more tender and easier to digest.  I normally would have done so but I've been handling chicken better lately so, being lazy, I skipped this step.