Recipe Share Wednesday: Springtime Spaghetti

I know I’ve shared this one before, but with the fresh veggies starting to come in it seemed like it deserved a repeat. It’s soooo good! And you can mix up the veggies if you want. ~ Lynne



8 ounces spaghetti

  • 2 tablespoons butter
  • 1 large zucchini, julienned
  • 3 large carrots, julienned
  • 2 teaspoons minced garlic
  • 3/4 cup heavy cream
  • 3/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh dill
  1. Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
  2. Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.

Happy Wednesday!

Hi, all!

Hope you’re having a good week and – hey! – you’re halfway to the weekend. Time is flying! I can’t believe that Sunday is June 1.

I’m still working out the details of June’s challenge. But it’s going to be fun! I’m excited about it. (By the way, it doesn’t involve cleaning anything.)

Have a great night!


Happy Memorial Day!

Happy Memorial Day, everyone!

As you fire up the grill, watch a game of baseball, or just rest and relax, remember those who sacrificed their lives do that you’d have the freedom to go what you choose and be grateful for those who are protecting those freedoms today.

God bless America!

Happy Sunday!

Hey, everyone!

Hope you had a great Sunday! After a somewhat stressful morning, I certainly enjoyed my nearly 3-hour nap.  I slept through rain, a weather alert call…and possibly hail. Seriously, I was tired. I’ll be up half the night probably, so if you suffer from insomnia, you can probably find me on Facebook in the middle of the night. 🙂

Enjoy your holiday tomorrow if you have the day off. Remember the reason for the holiday and be grateful. Grateful for the men in my family who have served: my husband, my dad, my grandfather, uncle, etc. Grateful to God that they all came home. As I watch the PBS special of the Memorial Day concert in Washington, DC, I am reminded that not all have been so blessed. I suspect I’ll be crying through this entire show!

Blessed beyond measure,


I’m back!

Hi, everyone!

Happy Saturday! I am back after my “hiatus” that I took to rest and regroup. I feel like I’m getting back on track. (I hope!)

Looks like we have a beautiful weekend ahead of us. Do you have big plans? Hubby is at work, so I plan to spend the day reorganizing my kitchen. Hopefully, dear daughter will help since she’s the one who keeps on me about doing it. And, heaven help me, she’s been on Pinterest gathering ideas. I strongly suspect I’ll be guided to Pinterest and then left to my own devices. 🙂

Anyway, just wanted y’all to know that I’m here and (somewhat) rested and ready to get back to business.

I’m going to sit on the deck, drink my coffee, read my Bible and enjoy a few moments of quiet before the kitchen “makeover” begins.

Have a blessed day!


P.S. You’re going to need a camera (the one on your phone will do) for June’s big challenge. (It doesn’t involve cleaning so don’t be scared!)

Happy (??) Monday!

Hope you all had a good Monday. I felt quite stressed today – and, yes, my husband said it was hormones. (He’s still alive, but he might get smacked around while I’m “sleepwalking” tonight.)  It probably is hormones but don’t tell him that!

I need to do a little “regrouping” and decluttering and organizing – my space AND my brain – so I won’t be blogging every day for a while. A mini hiatus, if you will. I’m just  needing to refocus and get myself back on track. I will check in on the Facebook page more often, so follow that if you don’t already. There’s a link on the blog homepage.

Have a blessed week!

Lynne 🙂

Recipe Share Wednesday: Slow Cooker Chicken Fajitas

Recipe Share Wednesday: Slow Cooker Chicken Fajitas

  • 1 yellow onion sliced
  • 3 sweet peppers sliced
  • 1 1/2 pounds boneless chicken breast or thighs
  • 1/4- 1/2 cup chicken broth depending on preference (leave this out if you prefer a drier fajita filling)
  • 1/2 teaspoon salt
  • 2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • squirt of lime juice
  • Tortillas

Combine sliced onion and peppers in the bottom of a greased crockpot.

Lay chicken on top of veggies.

Pour chicken broth over top.

Sprinkle everything with cumin, salt, and chili powder.

Give a nice quirt of lime juice over the top.

Cover and cook on low for 4-8 hours (or on High for 4 hours) or until meat is shreddable.

When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

I didn’t have a lime, so I left it out. They were still yummy!

Also, remove from serving dish/crock pot with a slotted spoon and let drain or you’ll have messy fajitas. Which is fine if you don’t mind that. 🙂


P.S. This came from

Happy Monday, Y’all!

Happy Monday, everyone!

Hope you all had a great day! It has been a Monday. That’s about all I have to say. Sometimes that’s enough, isn’t it? 🙂

But it’s Cinco de Mayo, so I did make Mexican food for dinner. Slow cooker chicken fajitas (I’ll share the recipe Wednesday), beef soft tacos (I made the seasoning), and homemade chunky cheesy refried beans. Now my tummy is full and it’s almost time for my favorite show. Just enough time for a shower and getting into some comfy clothes.

We’re still working on the health and fitness challenge. More info to come.

Buenas noches!