Blog Posts

White Chicken Lasagna with Zucchini Noodles (Recipe)

Happy Monday everyone! This recipe is one I made a few weeks ago and posted on my personal social media. I had lots of people wanting to know how I made it so here’s my recipe. I did take some inspiration from this recipe over at Fifteen Spatulas. Click here to see that recipe. It is really great and I didn’t change it because there was anything wrong with it at all. I just wanted to use what ingredients I had on hand and maybe save a little time as well.

For the chicken, I chose to slow-cook mine all day with a blend of seasonings (garlic, basil, salt and pepper), butter and cream cheese. Then, I took my chicken up with a slotted spoon and shredded it with my hand mixer. I added back to that about one half cup of the cooking juices and the other ingredients listed below.

After slicing my zucchini thin, for noodles, I microwaved them in a large glass bowl to soften them some. And that’s it! That’s basically all of the prep for this recipe. Just assemble the lasagna, throw it in the oven for a while (while you do more fun things) and dinner is ready! Here’s my full recipe.

White Chicken Lasagna with Zucchini Noodles

Servings 8

Ingredients

8 oz (approx.) Boneless Chicken breast
Seasonings (Granulated garlic, Basil, Salt & Pepper)
4 Tbsp Butter
1 Block Cream Cheese
4 1/2 cups Sliced Zucchini
1 cup Whole Milk Ricotta Cheese
¼ cup Parmesan Cheese
2 cup Shredded Monterey Jack Cheese
1 Large Egg
2 Tbsp Heavy Whipping Cream
Fresh Mozzarella, sliced

Instructions


Coat the chicken with the seasonings and place in slow cooker, top with pads of butter and the whole block of cream cheese. Cook on low 6-7 hours or on high for 4 hours. Once done, remove chicken and cream cheese with a slotted spoon. Pre-heat oven to 350 degrees. Shred the chicken, mixing in the cream cheese and transfer to a large mixing bowl. Add back about ½ cup of the cooking liquids. Place sliced zucchini in a microwaveable bowl and microwave for about 4 minutes. Drain the liquid from the zucchini. Set aside. Add to the chicken, the ricotta cheese, shredded cheese and the egg. Mix well. Add in the heavy whipping cream if needed, to thin the mixture out some for spreading. Stir. Grease a casserole dish. Begin by layering the lasagna first with a layer of the sliced zucchini, then the chicken mixture, repeating until all ingredients are used, ending with a layer of the chicken mixture. Top with the fresh mozzarella – no measurements here, add as much as you like!  Bake for 45 minutes then broil for a minute or two, or until the cheese is brown. I recommend serving this with a side salad. Our family hopes you enjoy this recipe!

This recipe is approximately 367 calories per serving, 8.6g total carbs, 29.6g fat, and 17.1g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

Keto Tuna Cakes (Recipe)

A quick and easy week night recipe! My kids really love this one!

Easy Keto Tuna Cakes

Servings 8

Ingredients

17 oz Canned Tuna, drained well
3 oz Almond Flour
1/4 cup Full Fat Mayo
2 Tbsp Whole Milk Ricotta Cheese
1 Large Egg
Splash of Dill Pickle Juice
Lemon Pepper Seasoning
2 Tbsp Extra Virgin Olive oil

Instructions

Mix all ingredients, except for the oil, well. Heat oil in a pan on medium heat. Form 8 round balls with the tuna mixture and lay 4 in the pan. Use the back of your spoon (first dipped in the oil), to flatten the tuna into patties. Cook for 4-5 mins per side, or until brown. Cook the remaining 4 tuna cakes the same way.

We like ours dipped in a little stone ground mustard! We hope you enjoy this recipe.

This recipe is approximately 200 calories per serving, 2.4g carbs, 14.8g fat, and 17.2g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

KETO Slow-Cooker Carolina-Style Barbecue (Recipe)

Happy Monday! This recipe is about as close as I’ve been able to get to “authentic” Carolina BBQ, indoors, in my slow cooker. This is a perfect weekday recipe, because you can start it in the morning and let it cook, all day, on low, while you’re busy with other things. I’ve changed the original ingredients of my sauce, just slightly, to make my BBQ lower in carbs.

This recipe involves making a simple sauce in your cooker, then a quick prep of your pork roast and in it goes, to cook all day. After I’ve seasoned my roast, I do a little trick I learned from my best friend. Basically, you just cut small slits and add minced garlic to the inside of the meat. This adds so much flavor, please don’t skip this step!

You’ll notice that at the very end, I chop my BBQ. This might seem strange to some, but in Carolina, this is how we eat barbecue! It really allows the flavor of the sauce to penetrate the meat, while using LESS sauce.

(My usual disclaimer: As an Amazon Associate, I earn from qualifying purchases. However, I would never link a product here that I did not like or use.)

KETO Slow-Cooker Carolina-Style Barbeque

Servings: 8-10

Ingredients

5-6 lb Boston Butt Roast
1 tbsp Minced Garlic, I like Spice World, ORGANIC GARLIC
1 ½ cup Apple Cider Vinegar
3 tbsp Tomato Paste
1 tsp Cayenne Pepper (or more, to taste)
8 oz Low-Carb Beer (I used Michelob Ultra)
2 tbsp Liquid Smoke
Lawry’s Seasoned Salt and Black Pepper
4 tbsp Salted Butter


Instructions

Begin by adding to the slow-cooker, 1 cup of the Apple Cider Vinegar (reserving ½ cup for the sauce, later), the tomato paste, cayenne pepper, beer and ONE tbsp of the liquid smoke (reserving the second tbsp for later.) Turn the cooker on High, to pre-heat.

To prepare the Boston butt, liberally sprinkle Seasoned salt and pepper on all sides and rub the spices into the roast. Place the roast on a cutting board with the fat side up. Using a sharp knife, make 4-6 narrow slits in the roast, starting through the fat and going straight down into the roast meat. Fill these reservoirs with the minced garlic, distributing evenly. Once the slow cooker is pre-heated and the cooking liquids are hot, stir to combine the tomato paste into the sauce. Transfer the roast to the cooker, keeping the fat side up. Brush the top of the roast with the rest of the liquid smoke, letting some of it run into the slits. Dot the roast with small pads of the butter, placed over the cuts. Turn the slow cooker down to Low, cover with lid and cook for 6 hours. Then increase the heat to High, and cook an additional 2 hours. (8 hours total.) If you will not be home at the 6 hour mark, you may need to cook an additional hour or so, on low. (9 hours total) When the roast is done, it will tear apart easily. I do not recommend opening the cooker during the cooking time.

Remove the roast from the slow cooker, reserving the liquid, and transfer the roast to a large cutting board, carefully. Remove the top layer of fat (it should slip off easily now) and the bone, and discard. Shred the meat with 2 forks, or claws like these Grillaholics BBQ Meat Shredder Claws. Once shredded, chop the barbecue into small pieces. Transfer the meat to your serving dish. Add ¼ cup of the reserved cooking juices (more, if needed), along with the remaining apple cider vinegar and mix well. I recommend serving this with just a few pieces of sliced raw onion, over a helping of my Keto Coleslaw for a CAROLINA-Style Pulled Pork Barbecue and Cole Slaw plate! Click here for the slaw recipe: https://livingthejoneslife.com/2019/03/11/easy-keto-coleslaw-carolina-style-recipe/

ENJOY!

This recipe is approximately 542 calories per serving, 1.6g carbs, 38.9g fat, and 42.1g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

EASY Keto Coleslaw (Carolina-Style) (Recipe)

No hype! Just the recipe:

Easy Coleslaw

Servings: 8

Ingredients

6 cups Green Cabbage
1 ½ cups full-fat Mayo
2 Tbsp Apple Cider Vinegar
2 Tbsp Stone Ground Mustard
2 Tbsp Granulated Keto Sweetener, or more, to taste. Use your favorite.

Instructions

Chop the cabbage very fine, I use my food processor with the shred blade on for this. Transfer cabbage to a large mixing bowl, add the remaining ingredients and mix well. Transfer coleslaw to a tightly closed container. Refrigerate 6 hours, stir and serve.

I hope you enjoy this easy recipe! Even the kids love it, over here!


This recipe is approximately 319 calories per serving, 4.1g carbs, 36.1g fat, and 1g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

KETO No-Peek Chicken and “Rice” Casserole (Recipe)

I recently converted another one of my favorite comfort food recipes to a Keto-friendly version! There are more than a few different recipes for No-Peek Chicken and Rice in the oven, that have been floating around social media (and our Grandmother’s recipe books) for quite some time. Most of these call for rice and cans of cream of something soups. I do have to admit that I used to love a good chicken casserole, but any of these options would be a No-Go on Keto.

I knew I would make this recipe with some version of cauliflower rice. I also decided to pulse some broccoli in my food processor as well, to add color (mimicking the wild rice) and another depth of flavor.

Being totally honest, this recipe does require just a little more work than the carb-laden versions – we’re not going to be dumping cans of anything into a pan, here. But we are going to seriously shave off some carbs. One serving of my recipe has only 6 grams Carbohydrates, TOTAL, whereas one of the recipes I found online using wild rice had almost 70 grams of carbs per serving! Keto or not, that just doesn’t sound like a good idea to me anymore, for myself or my family members. And while this one does require a little more prep, it’s definitely not a hard recipe to make and it is totally worth it. I wouldn’t have made it myself, otherwise. I did decide to sear my chicken in my cast iron pan before adding it to the casserole, but I really believe this step was completely necessary, for juicy, flavorful chicken. For this reason, I’m going to call this one a weekend meal.

I chose to use chicken thighs for this recipe because of the higher fat content. However, any cut of chicken you prefer will work, but may require more cooking time.

Another little note before I get into the recipe: I am not including in-depth instructions on how to make cauliflower rice or broccoli rice. That’s been done, many times and you may also choose to just purchase ready-made cauliflower and broccoli rice in the freezer section of your grocery store. If you would like to make your own, the short of it is, you’re basically going to run some roughly chopped cauliflower through your food processor, with the shred blade on. If you don’t have a food processor, you can get one by clicking here: Hamilton Beach Food Processor & Vegetable Chopper

Of course, you can also just grate your vegetables by hand with any grater. This method does require the most work. It’s important to understand that these types of rice are nothing more than finely chopped vegetables. You do want to chop or shred your “rice” a little more coarsely for this recipe, so that they will hold up during the cooking time and not turn to mush. I also squeeze as much liquid as I can out of mine, using a paper towel, before incorporating it into recipes. My ingredient amounts below are listed in grams because it takes the guesswork out of the Carb content. I really believe in using a food scale on the Ketogenic diet to get your measurements exact. If you don’t have a food scale, you can get a good one here: Digital Food Scale Digital Weight, Grams and Ounces by Greater Goods

As an Amazon Associate, I earn from qualifying purchases. However, I would never link a product here that I did not like or use.)

KETO No-Peek Chicken and “Rice” Casserole

Servings: 8

Ingredients

8 Chicken Thighs, I use bone-in, skin-ON
350 g Cauliflower, Riced
350 g Broccoli florets, Riced
2 slices Bacon, chopped
25 g Onion, finely chopped
¾ cup Mushrooms, sliced
1 cup Chicken Broth
2 tsp Minced Garlic, you know I like Spice World, ORGANIC GARLIC
2 tbsp Salted Butter
1 cup Heavy Whipping Cream
½ cup Shredded Cheddar cheese
Seasoned Salt
Salt and Pepper

Instructions

Pre-heat oven to 350 degrees. Grease a casserole dish with butter or spray with Olive Oil cooking spray. Mix both types of veggie rice together, season with salt and pepper and add to the greased casserole dish. In a cast iron skillet, or your favorite pan, cook the bacon until crispy and then remove with a slotted spoon. Set bacon aside. Season chicken breasts with the Seasoned salt and pepper, then place as many as you can, in the pan, without overcrowding. Cook the chicken in the bacon fat for 3-4 minutes per side, or until browned. Remove chicken and set aside. Pour off most of the grease that is in the pan at this point. Add the 2 tbsp of butter to the pan, turn heat to low-medium. Add the onions and mushrooms to the pan and cook until the onions are just beginning to soften, about 3 minutes. Add the garlic to the pan, still on low-medium. Cook for 1 minute. De-glaze the pan by adding the chicken broth and scraping any bits from the bottom. Add in the heavy whipping cream, stir. Cook for 2 minutes. Turn off the heat, add in the cheese and stir to melt and combine. Pour half of this sauce over the veggie rice, and stir a little to coat the “rice.” Arrange the chicken thighs over the rice and pour the rest of the sauce over the whole dish. Cover the dish tightly with aluminum foil and bake for 1 hour. Remember, NO Peeking! (Or at least not before it has cooked at least 45 minutes) Sprinkle the cooked bacon pieces over the chicken, just before serving.

I hope you enjoy this recipe and your family loves it as much as mine!


This recipe is approximately 524 calories per serving, 6.2g carbs, 41g fat, and 29.6g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

Keto Spinach and Cheese Stuffed Steelhead Trout (or Salmon) (Recipe)

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This recipe is probably our very favorite thing we’ve had since I’ve started the Keto diet. The kids loved it and I even had a serving of the leftovers for breakfast. Don’t hate! It was delicious!

I am aware that there are probably a thousand different recipes out there, very similar to this one, but, usually involving salmon. This recipe would be just as delicious using salmon, for sure, but I typically have Steelhead. I find that the Steelhead Trout has a very similar taste and texture to the salmon, but it’s usually less expensive. Weeknight meals at our house need to be easy and quick. I also like for my recipes to use ingredients that aren’t expensive and are easy to find. Last but not least, another checkbox for me is that whatever I’m making, NOT make an unnecessary mess in the kitchen. For this reason, I use as few dishes as possible and a lot of times, I’ll bake our meals instead of pan frying them. I actually melted my butter for this, in the microwave, directly in the glass casserole dish I would bake my fish in. This one is no muss, no fuss, but so delicious! Super easy and quick, even for a week night.

(My usual disclaimer: As an Amazon Associate, I earn from qualifying purchases. However, I would never link a product here that I did not like or use.)


Spinach and Cheese Stuffed Steelhead Trout

Servings: 6

Ingredients

24 oz Steelhead Trout filet (or six 4oz filets)
6 tbsp Salted Butter
2 tbsp Extra Virgin Olive Oil
1 cup Raw Spinach
6 oz Cream Cheese
1 tsp Minced Garlic, I like Spice World, ORGANIC GARLIC
2 oz Parmesan Cheese

Instructions

Pre-heat the oven to 400 degrees. Begin by melting about 3 tbsp of the butter. The rest of the butter will be used later. Pour the melted butter into a long casserole dish. Prepare the trout by slicing into 6 individual filets, (unless you purchased them that way) discarding the skin if you wish. Then, with a sharp knife, make a slit in the side, starting about one half inch from the top, and stopping the same distance from the bottom. Brush all sides of the trout filets with Olive Oil. Season well with Salt and Pepper. Set the fish aside. Finely chop the spinach and place in a bowl with one teaspoon of water; microwave the spinach until it is wilted, approx. 3 minutes. Add to the spinach, the softened cream cheese, garlic, and parmesan cheese. Mix well. Stuff each filet with about 2 Tbsp of the cheese mixture. Arrange trout filets in the casserole dish with the melted butter, adding one small pad of the remaining butter to the top of each one. Bake for 15-16 minutes. Do not overcook, the fish is done when it will flake with a fork.

I really hope you enjoy this recipe! I had mine with a side of sautéed zucchini. A really easy side dish to go with a super-easy main course.

This recipe is approximately 386 calories per serving, 2.5g carbs, 29.6g  fat, and 22g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

The original recipe that was the inspiration for my adaptation can be found here: https://www.delish.com/cooking/recipe-ideas/a22127962/creamed-spinach-stuffed-salmon-recipe/

Cheesy KETO Enchiladas with Beef and Pork (Recipe)

Today I decided to experiment with my usual recipe for Enchiladas at home, and as usual, make it as Keto-friendly as possible. Keeping our meals affordable is an important thing for us, too. If you’ve been following, I don’t think its been hard to figure out that I like CHEAP and EASY recipes. But, cheap can definitely still be delicious.

The good thing about most recipes for Beef Enchiladas, is that the filling is pretty Keto as is. I decided to use hamburger, as well as pork sausage for added flavor. Seasonings, lots of cheese and just a little more than a splash of Enchilada sauce made this filling so delicious! Look at all that gooey cheese!

Obviously, using regular tortillas would not be an option. Searching online, I found that there were many low-carb options to use as wraps for my enchiladas. Really, there was no shortage of different ideas. It did seem that a lot of those options were a little on the pricey side and would be expensive to purchase enough to feed the whole family (And have leftovers, which I like to have). Another problem was that most of them were “low-carb,” and since I desperately wanted to use a tomato-based sauce, I wanted to figure out a NO carb option for mine. The idea of using sliced Roast Beef came to mind (Zero Carbs!) and off I went to the deli to grab some!

This is a pretty large recipe. I believe that it would freeze well for a microwaveable lunch later, but feel free to cut everything in half to make only 4 servings. My kids loved this so much, they’re asking to take it to school in a hot thermos, so we’ll definitely be eating this as leftovers.

Once you add your sauce to the enchiladas, don’t worry if it doesn’t seem like enough. These really don’t need to be smothered. You will have more cooking liquid after it’s baked, and they will be juicy!


 If you are totally against the idea of using a red, tomato based sauce, feel free to experiment with making a White Chicken Enchiladas version of this. There’s lots of good recipes online. I may even post my own, tweaked version of that at some point, too. (I can tell you now, that I would definitely try using some deli-sliced chicken breast as the “wrap” for those.) I hope you enjoy this recipe, let me know in the comments if you try it!

(My usual disclaimer: As an Amazon Associate, I earn from qualifying purchases. However, I would never link a product here that I did not like or use.)

Keto Enchiladas with Beef and Pork

Servings: 8

Ingredients

1 lb Ground Beef (I use 73%)
½ lb Bulk Breakfast Sausage
16 oz Deli Sliced Roast Beef
1 tsp Minced Garlic, I like Spice World, ORGANIC GARLIC
Seasoned Salt and Pepper (to taste)
Goya Adobo All Purpose Seasoning (to taste)
1 ½ cup Shredded Monterey Jack cheese
10 oz Mild Enchilada Sauce
8 oz Rotel (Not the full can!)

Instructions

Begin by browning the ground beef and sausage together in a frying pan. Once done, pour off most of the liquid that cooked out of the meat, retaining a tbsp or 2. Add in the minced garlic, Seasoned Salt, Pepper, and Adobo Seasoning. Cook for another 5 minutes to incorporate all of the flavors and spices. Add to the same pan, 1/3 of the Enchilada sauce (reserving the rest) and 1 cup of the shredded cheese. Remove from heat and stir to combine and melt the cheese. In a separate bowl, combine the rest of the enchilada sauce and the Rotel. Set aside. Using the roast beef in place of tortillas, add one tablespoon of the meat mixture to one slice of the roast beef and roll up, overlapping the edges. Lay edge-side down in your baking dish(es). Pour the prepared sauce over the enchiladas, distributing evenly among your pans. Sprinkle the remaining half cup of shredded cheese evenly over all. Bake for 20 mins or until bubbly and the cheese has melted. Do not overcook or the roast beef may become tough.

I like to have my enchiladas alone, or with a simple side salad of usually just lettuce, cheese and Ranch or Blue Cheese Dressing. A dollup of sour cream is delicious on this, as well!
ENJOY!


This recipe is approximately 419 calories per serving, 3.8g carbs, 32.9g fat, and 25.9g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

Scholastic Book Fair and Computer Science Showcase with ROBOTS!

Today, Chuck and I attended the Computer Science showcase at the girls’ school. They are doing some really neat things and learning about computer coding. Aidan and her partner made a virtual “Sunday School” with a Lego model. Peyton’s group made a “Code Cruiser” which is basically a motorized Lego Robot that operates based on a computer program they designed. We thought their projects were super cool! We also had time to stop by one of my favorite things, ever: the SCHOLASTIC Book Fair! Who doesn’t love the Book Fair? Here’s a video of our adventures this morning. Don’t forget to follow us on Youtube, and give us a like! (channel: livingthejoneslife)

Thanks for watching!
-Erin

KETO “Fried” Chicken (Recipe)

Happy Monday! I’m not going to force you to read or scroll through a long post before you get to the recipe (this time), but doesn’t that chicken look GREAT? I’m here to tell you, that it absolutely was! I’m sure you already know that breading chicken with crushed pork skins is definitely not a new idea. Honestly, I wasn’t sure if it sounded so great, but once I found myself thinking about “regular” fried chicken, I knew I had to give it a try. I’m not much of a recipe follower, and there are so many different ways to cook this. For me, cooking chicken in coconut oil on my electric griddle is the easiest way to go for guaranteed delicious, juicy chicken. So why not just do that with this?

I also really love boneless, skinless chicken. But on the ketogenic diet, we know it would be better if I preferred bone-in chicken with the skin on, so I would be getting in those healthy fats. Using the coconut oil to “fry” my chicken allows me to continue using the same chicken that I’ve always loved AND stick to my macros, while also adding that faint-but-delicious coconut flavor. Rolling the chicken around in crushed Pork Skins is just the icing on the Keto CAKE. (That cake is made with almond flour, I’m sure).

I said I wouldn’t jabber too much on this one, so let’s get to the recipe.

KETO “Fried” Chicken

Servings: 4

Ingredients

2 Boneless, Skinless Chicken Breasts
1-1/2 oz Pork Skins
2 Eggs, beaten
Lawry’s Seasoned Salt and Black Pepper, to taste
2 tbsp Coconut Oil

Instructions

Pre-heat an electric griddle or frying pan to 325-350 degrees. With your knife, begin by removing the tenders from the chicken breasts. Save these for another recipe. Slice the chicken breasts in half, making cutlets. Season the chicken cutlets with the seasoned salt and black pepper. Crush the pork skins to use as “breader.” There are many ways to do this, the easiest way I’ve found is to just crush them in the bag. (Make sure to let some air out first.) Transfer the crushed skins to a dish. Heat 1 tbsp of the coconut oil on your electric griddle. As soon as the griddle is sizzling, begin prepping the chicken. Start by dipping the seasoned chicken breast into the beaten egg, then laying the cutlet in the pork skins, turning once to coat both sides. Place on the hot, oiled griddle. Do this until all of the chicken cutlets are on the griddle. Cook 5-7 minutes, then flip. Add the other tbsp of coconut oil to the griddle, and cook this side another 5-7 minutes, or longer, depending on the size of your chicken breasts. Transfer to a paper-towel lined plate, or a rack, and let cool slightly before serving. Enjoy!

This recipe is approximately 256 calories per serving, <1g carbs, 14.9g fat, and 30.7g protein. 

**The nutritional facts mentioned in this article are approximate, and were based on the most accurate information I could find online and may vary. Always double-check your own ingredients.

Read Across America Week (Dr. Seuss DIY Character Costumes)

Hey guys! We’re a little late posting about this but we were definitely not late celebrating! Who are we celebrating? Dr. Seuss, of course! Our school, as did many around the country, celebrated Dr. Seuss and his birthday (March 1st) during Read Across America week, last week. We had lots of fun dressing up for different days. Mom even got involved on the last day, more on that later.

Why do we celebrate Dr. Seuss? Well, unless you’ve been living in the woods without coming into civilization at all for the last 80-ish years, you probably know why. Dr. Seuss is the author and illustrator of some 60 beloved children’s books, which have encouraged a love of reading in children for generations. And The Jones Family especially LOVES all things Dr. Seuss.

Here’s a few of our get-ups for the week.

Wacky Wednesday! We basically just threw on every layer in a different color that we owned. And of course, mismatched shoes!

Hat Day Thursday! We may have argued a little over who got to wear the kitten hat.

Dr. Seuss Character Friday! This one is always our favorite, and Mom tries to come up with as many cheap or free DIY ideas as she can.

As we all know, a good Cindy Lou Who costume relies almost solely on the HAIR! For Peyton’s super-tall bun, I hid a mini soda bottle inside her pony tail. We had some reddish-pink ribbon, so, we tied a bow at the top. She chose to wear a little blush, and all pink clothes to complete her look.

Fox in Socks was a super easy one. I would have preferred it if we would have had an all red outfit of clothes but we did not. Red pants are apparently not even a thing in our house. We made it work with a Dollar Tree Cat-Ear headband, some folded red paper (re-purposed a Valentine’s gift bag) glued together and taped to the headband, and some toe socks on both hands and feet)!

Presenting, Cindy Lou Who and Fox in Socks!

Did we tell you that Mom got involved on the last day? This “Cat in the Hat” hat is a leftover from last year. Last year, for character day, Mom crocheted all of our costume pieces for the day. See that post here: https://livingthejoneslife.com/2019/03/04/crocheted-diy-dr-seuss-character-costumes-2018/

That hat must have been a lucky hat for Mom because on the day she wore it, she wound up with a NEW car! More on that here:
https://livingthejoneslife.com/2019/03/04/new-car-wheres-our-car-whose-car-is-this/

Thanks for everything, Dr. Seuss!