Love blossomed young for Dale and Kristy Biggs when they were just 14 and 15 years old, growing up in the suburbs near Chattanooga, TN. Now, the couple has been happily married for 23 years and has two children. They own their own business, Extreme Rides, LLC. Dale re-stores old cars, and Kristy executes the day-to-day business.
“We are huge Tennessee fans and love football season,” shared Kristy. “But we always wanted to live at the beach, so we made the move in 2012, and I am so thankful we did!”
The Biggs boys are Jack (16) and Matthew (7). While they are several years apart and different in many ways, the brothers’ bond is strong.
“The boys are very close but fight like cats and dogs,” Kristy said. “Matthew loves Jack. I know Jack feels the same, but he is a teenager, and he just doesn’t show it like Matthew.”
Jack is currently a sophomore at Gulf Shores High School and is active in football and track. He also took a culinary class last semester, which helped him navigate the kitchen at home.
“I feel like I blinked and he grew up,” Kristy reminisced. “My children bring me so much joy in this season of life. I cherish every moment of Jack’s life before he graduates in two years, and Matthew gets bigger every day. This season is flying by. What a privilege it is to watch our kids grow up, but what a heartbreak it is as well.”
Matthew attends Gulf Shores Virtual Academy and is quite the artist, carrying a marker and notebook everywhere he goes. He is also taking guitar lessons.
“Matthew is a very rambunctious child, and I knew he would not handle sitting still for very long,” said Kristy, explaining why Matthew attends the Virtual Academy. “He is a creator and will build things out of nothing. He can go out in the yard and find items to build with.”
Dinner is often crazy at the Biggs home because it has to happen before or after Jack’s athletic events.
“I’m very thankful that Jack is a great cook. He will cook a few nights a week to help me out,” Kristy shared. “He has made many homemade meals since he took culinary last semester at school. He has made homemade sushi, alfredo sauce, and soups. Some nights, he will take over the kitchen, which is great.”
One of the family’s favorite, busy night meals is Low Carb Ranch Chicken and Broccoli because it can be made quickly and is delicious.
“During my pregnancy with Matthew, I developed gestational diabetes. I had to learn to give myself four insulin shots a day. That was pretty scary,” explained Kristy. “I kept control of my sugar with the help of a low-carb diet. I had to find recipes with low carbs, and this is one that I found. It is so delicious, it stuck in our house!”
Many times, Kristy alters the recipe to include some cooked pasta for the boys. With Jack being so busy in sports, he needs the extra carbs. She also enjoys serving this dish with a salad and garlic toast.
Low Carb Ranch Chicken and Broccoli
Ingredients:
• 1 rotisserie chicken, cut up
• 1 bag of frozen Broccoli, cooked
• 2 blocks of cream cheese
• 1 packet of ranch seasoning
• Salt and pepper to taste
Directions:
1. In a saucepan on medium heat, begin to heat the two blocks of cream cheese.
2. Once the cream cheese begins to melt, add the cooked Broccoli and chicken. You can add other vegetables if you like.
3. Mix well and then add the ranch packet. When it’s nice and melted you can serve.
Author: Gabriele Jones
Gabriele has been married to her husband Daniel for 16 years. Together they have three incredible children - two boys, ages 15 and eight, and a sweet girl who joined the family last summer. She is a full time Pink Cadillac Sales Director for Mary Kay Cosmetics. When she isn’t spending time with family or building her business, she supports her husband who is the Lead Pastor and Planter of Forward Church in Foley.
