Thyme to Lose

     Does everyone have their bags packed?  I wish we were all going to the Mediterranean, but since that's not happening, we can have lunch and pretend we are sitting on a balcony in Santorini, enjoying the view and the flavors of a Mediterranean inspired egg salad.      I love egg salad and Mediterranean food.  Tossing in some sun dried tomatoes and olives makes a regular salad extraordinary.        First, chop your hard-boiled eggs into a medium size bowl.        Prepare the veggies.  Although it's not listed in the recipe, you can see I added about a tablespoon of capers, only because I had some in the fridge that needed used.  Feel free to throw in anything that you think would make a tasty addition.      After prepping the veggies, add them to the eggs.      In a small bowl, combine the Greek yogurt, lemon juice and spices, stir until well combined.      Stir the dressing into the veggies and eggs until well combined.  This salad is delicious wi

     Wow!  Hot weather has hit here in West Virginia!  It's the time of the year when it's tempting to open up my freezer and climb inside.  Just kidding, it's the time of year when it's a good thing to open up the freezer and grab a casserole that only needs to be heated.  Even better-open up the freezer and grab a casserole that is not only ready to heat, it's delicious and for those of us who are diabetic or just watching their carbs, is low carb!      Baked spaghetti casserole is so good.  You might be thinking that I'm nuts for talking about spaghetti in a low carb dish, and I would be, but in this casserole the pasta is replaced by spaghetti squash.  So tasty and healthy!      Let's make it! Begin by preheating your oven.  Cut your squash right down the center lenghthwise. (To make it easier, poke a couple of holes in them and microwave for about 4-5 minutes.)  Place the halves cut side down on a lightly sprayed baking sheet and bake until tender.