Welcome! Thank you following my blog. To tell you a little about myself....I am a wife, mother of 3 beautiful girls, full time nurse, full time Scentsy Consultant, part-time travel agent (I assist my husband) & coupon guru! I love working out, eating healthy, trying new foods ( I will try anything once), traveling, cooking/baking, volunteering at church, spending time with family & friends and of course saving money! I dabble a little bit in nutrition and I am great psychiatrist to my friends, family & sometimes even strangers ( plan on working on my license in both someday). I love helping people that's why I started blogging! My blog focus is on keeping you up to date on all the Awesome deals, recipes, lifestyle changes and anything that will help you become a better you! I am such a random thinker so don't be surprised by the diversity of subjects I post! Please be sure to JOIN my blog by clicking on the JOIN button just above this message on your right or near followers, also be sure to sign up for my email updates and RSS feed so that you don't miss out on anything! Thank you again & God Bless!

From my Kitchen to yours

Fried Honey Banana's

So I can be a bit over zealous at times about food. I love eating healthy, I love feeding my family healthy food but it has to taste good. Well I read an article of the benefits of Banana's, Cinnamon, Honey and Coconut oil which enticed my to go ahead an make the recipe. I have had Banana's with cinnamon and honey before but never fried in the coconut oil and let me tell you it was delish!! Here are some of the benefits of the ingredients..

Benefits of Cinnamon
  • Effec­tive against ulcer-causing H. pylori bacteria
  • It reduces pain linked to arthritis
  • Reg­u­lates blood sugar
  • Reduces LDL cho­les­terol levels
  • May reduce the pro­lif­er­a­tion of can­cer cells
  • Nat­ural food preservative<
  • Effec­tive for men­strual pain and 9. infertility
  • Has an anti-clotting effect on the blood
Ben­e­fits of Honey
  • Treat­ment of Ulcers
  • Recu­per­a­tion from anemia
  • Treat­ment of hangovers
  • Helps with Jaundice
  • Used as an antiseptic
  • Helps heal mouth disease
  • Heal­ing of wounds
Ben­e­fits of Banana
  • Nat­u­rally fat and cho­les­terol free.
  • High potas­sium content
  • Good amount of vit­a­min C
  • Excel­lent source of vit­a­min B-6
  • Good source of manganese
  • Easy to digest
Ben­e­fits of Coconut Oil
(There are much more than these, use this oil sparingly because it can be high in saturated fat)

  • Heal and relieve intesti­nal problems
  • Helps ease inflammation
  • relieves stress
  •  promotes increased immunity
  •  metabolism and weight loss
  • fights viruses
  • Alzheimer's disease
  •  kidney problems
  • heart disease
  •  high blood pressure

Coconut oil spray
1 tbsp honey
1 banana
1/4 tsp cinnamon

Spray the coconut oil in a pan heat it on medium. Add in the bananas and let it cook until it brown, be sure to flip it over. Add you honey and sprinkle your cinnamon on and you have a delicious treat! Ate mine over frozen yogurt! Hope you enjoy!!


Last night I wanted to try a new recipe, but wanted to use ingredients I already had at home and I came across this scrumptious Bonefish Grill Pan Asian Glazed Shrimp recipe. I tweaked it a bit and it turned out delicious! My husband and children were fighting over left overs! It's a very easy recipe & you probably have most of the ingredients in your refrigerator & pantry.

1lb shrimp, peeled, de-veined & skewered (I used frozen, cooked, jumbo shrimp)

For the Pan Asian Glaze:
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh ginger, peeled & minced ( I used fresh garlic)
1/4 cup ketchup
1/4 cup oyster sauce
1 Tablespoon soy sauce
1 Tablespoon water
3/4 Tablespoon lemon juice
1/4 teaspoon red chili pepper flakes
1 Tablespoon sugar (I used brown sugar)
1 Tablespoon honey


1. Combine ketchup, oyster sauce, soy sauce, water and lemon juice in a bowl then set aside.

Heat extra virgin olive oil in a medium sauce pan then add garlic or ginger and sauté until fragrant.
Add your ketchup mixture then bring to a bubble. Reduce heat to medium low then stir in brown sugar and honey. Cook for 1 minute then remove and set aside.

Heat a Grill( I used a George Foreman grill) or grill pan over high heat then brush with olive oil.  Pat shrim skewers dry then lightly season with salt and pepper on both sides.  Grill on one side for about 1-2 minutes or until pink, then flip.   Brush the grilled side with Pan Asian Glaze and grill until second side is cooked. Flip again, glaze the second side then remove skewers from grill, sprinkle red pepper flakes over skewers and serve.

I served mine with Rice I cooked it in my rice cooker (can't live without it)  and roasted Asparagus.  I sautéed my Asparagus in olive oil, sprinkled with garlic salt and squeezed a little lemon juice to taste. Roasted the Asparagus on 400 degrees for 10 minutes, and they turned out perfect!  I added a little bit of hot water to my leftover sauce and drizzled it on top! This was an easy, healthy, tasty meal!!

Orange Chicken recipe

Drunken Gummy Bears anyone??

How To: Make Vodka Spiked Gummy Bears

I have heard of jello shooters but never Drunken Gummy Bears until now. I am not much of an alcohol drinker but I think those who like to dive in to the liquor especially at the holiday parties will enjoy this recipe. Check it out!



Pumpkin Mousse Parfaits

Picture of Pumpkin Mousse Parfaits Recipe

I'm on a pumpkin kick tonight! Pumpkin recipes are so perfect for this time of year. Need an excuse to make it. Just invite some friends over and won't feel so guilty when everyone is indulging in this scrumptious dessert! I haven't even tried it, but just looking at it, you know it is good! Here is how you make.....


  • 1/4 cup dark rum
  • 1 packet (2 teaspoons) unflavored gelatin powder
  • 1 (15-ounce can) pumpkin (not pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 2 extra-large egg yolks
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups cold heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • Sweetened whipped cream
  • 8 to 10 chopped ginger cookies
  • Crystallized ginger, for decoration, optional


Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.

This recipe came from the foodnetwork 


Bisquick Ginger Pumpkin pancakes!

Candied Ginger Pumpkin Pancakes

Pumpkin Pancakes! Sounds good to me! I love pancakes & I am a sucker for pumpkin almost anything! Bisquick has a new recipe for Candied Ginger Pumpkin Cakes. I think I am going to try this on Sunday! 


2 cups Original Bisquick® mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk (I think I will substitute)
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired 

  • 1- In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
  • 2- Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
  • 3- For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.

Meal Plan week of 10/10                               

I am really starting to enjoy this meal planning deal. Everyday last week when I came home from work all I had to do was warm our dinner up because it was prepared a day ahead! That worked perfectly for us with the girls having Volleyball practice, Girl scouts, Church, & school activities! I am sticking to my meal plans. Whoever came up with this was a genius! 

Broccoli/Sauteed Asparagus (for me)

Crock pot-Turkey chops
Mashed potatoes & gravy
Green beans

Wednesday-Mexican night
Turkey Tacos
Mexican rice

Chicken Parmesan
Baked potatoe
Rhode rolls

Italian Hoagies

If you are interested in any recipes let me know and I will share. If you have any great recipes to share, please feel free do so!



Vegetable Flowers with Homemade Ranch Dip

Vegetable Flowers

We eat a lot of veggies in my house but sometimes I do have to fight with a certain little one to get her to eat her vegetables. This is a really cute idea! I know my kids are visual little people and if it look appetizing then they will try it. If you plop a pile of carrots, radishes and cucumbers in front of them sometimes they won't even bother. 
This is fun and easy! Try it! Great ranch recipe also.
  • radish slices
  • fresh spinach leaves
  • cucumber rounds
  • cherry tomatoes
  • celery sticks
  • baby carrots
  • 1 16-ounce container sour cream
  • 1 tablespoon white vinegar
  • 2 tablespoons minced, fresh parsley
  • 2 tablespoons minced, fresh dill
  • 1/2 teaspoon garlic powder (or 1 clove garlic, crushed)
  • 2 tablespoons grated onion (optional)
  • Salt and pepper, to taste

  1. Set out vegetables and let your kids design their own flowers (there is no right or wrong way of doing this). We used radish slices and cucumber rounds for petals, cherry tomatoes for flower centers, celery sticks for stems, spinach for leaves, and baby carrots for grass.
  2. Ranch Dip: In a small bowl, stir together the sour cream and vinegar until smooth. Add the parsley, dill, garlic powder, onion, if desired, and salt and pepper and stir. Cover and refrigerate for at least 1 hour.

    Compliments of Disney Family Fun Magazine



Meal Planning

Well I decided since I am heading back to work next week I definitely had to get serious about this meal planning! I plan on using my new BFF (The crock pot I have had forever and never use) a lot. I decided the Crock pot will start my week out.

Crock-pot chicken (will put in the crock pot on Sunday evening)
mashed potatoes
green bean

Turkey Taco salad (That's a meal by itself & I'm going make my seasoning :))

Buffalo chicken wraps/Chicken ceasar wraps (another meal by itself)

Sweet & Spicy chicken over rice (Using crock-pot chicken left overs)

Turkey spaghetti

I think I can pull this off. If you notice these are really simple meals. I had to go easy on myself the week back to work!



Homemade Taco Seasoning

homemade Taco Seasoning

I'm not this Frugal yet but I am trying to get there. Click here to check out Surviving the Stores homemade recipe. This will definitely save you more money in the long run. When I mentioned it to my husband he said "Sheena, Taco seasoning only cost $0.60 in the store", TRUE, but the majority of the ingredients most people already have. I know we have everything except the Dried Mexican oregano leaves and Ground Cumin. I can easy pick that up for little or nothing couponing. Over time I think you will save more money. Mexican meals are popular in my house. I think I will try it!



Apple Coffee Cake Recipe, Yum!

Apple Coffee Cake

I actually have not tried this recipe yet, but I can tell you one thing it will be on the dessert menu for tomorrow! I am a sucker for Coffee cake and this Apple Coffee Cake recipe received 4 spoons on Betty Crocker online recipe book. What I love about this recipe is that it has just plain ol everyday ingredients that you always have in the house.


Streusel Topping
cup Original Bisquick® mix
cup packed brown sugar
teaspoon ground cinnamon
teaspoon ground nutmeg
cup cold butter or margarine
Coffee Cake
cups Original Bisquick® mix
cup milk or water
tablespoons granulated sugar
medium cooking apples, peeled and thinly sliced (2 cups)
tablespoons chopped nuts
cup powdered sugar
to 3 teaspoons milk
See what I mean? The ingredients are very simple.

  • 1Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In smal bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
  • 2In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
  • 3Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.
I hope it taste as good as it sounds!

My Family love Taco Salad! Here is a quick easy recipe to try!


What You Need

1 lb. lean ground beef
1   onion, chopped
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/4 cup  water
10 cups torn romaine lettuce (about 1 large head)
2   tomatoes, chopped
1 cup KRAFT Shredded Cheddar Cheese
2 cups  tortilla chips, coarsely crushed We like to use Doritos!
1/4 cup KRAFT Ranch Dressing
Make It

BROWN meat with onions in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.
DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.
nutritional information

per serving

 29 g
 11 g
 100 mg
 1030 mg
 24 g
 7 g
 32 g
Vitamin A
 160 %DV
Vitamin C
 50 %DV
 30 %DV
 25 %DV

Thanks to Kraft foods


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