Paige Jackson
Paige Jackson
Making a difference in her patients’ lives is very rewarding for Nurse Practitioner Paige Jackson, a Neshoba County native who grew up in the Beatline community.

Paige, the daughter of Keith and Gigi Posey, works at Meridian Weight Management Center in Philadelphia.

A Neshoba Central High School and East Central Community College graduate, she earned her bachelor of science in nursing from Cumberland University in Lebanon, Tenn.  She holds a master’s degree in nursing from Mississippi University for Women.  She is a certified nurse practitioner who loves caring for her patients.

“We look at every patient as a whole and focus our care around four aspects: nutrition, behavior, exercise and medications,” she said. “It’s mainly about nutrition and making lifestyle changes.”

Paige and her co-workers help all ages with weight issues as well as health issues like joint pain, high cholesterol, etc.

She and husband Josh make their home in the North Bend community.  He is the son of Bobby and Virginia Jackson.

They have two children, Posey, 4, and Paxtyn, 2. They are expecting their third child in April.

Josh is a federal technician with the Army National Guard where he works out of Decatur.

The Jacksons center their lives on their children. They enjoy playing board games and boating.

Josh likes to hunt and fish while his wife favors reading.

“We spend all our time together and take the kids everywhere we go,” Paige said.

They enjoy dining in their favorite restaurants in Philadelphia.

The couple also likes to team up in the kitchen, with Josh usually grilling some type of meat and Paige adding the side dishes.

“We try to cook healthy but sometimes it is difficult to come up with good recipes,” she said.

She likes to try new recipes from Pinterest on Facebook posts.

“I’m not scared to try something new,” she said.

Paige has shared several of her favorite recipes.

White Castle Burger Casserole

2 pounds ground beef

2 packets of dry onion soup mix

4 eggs

1 cup of mayo

1/2 cup of heavy whipping cream

2 cups of sharp cheddar cheese

Pre-heat oven to 350 degrees, brown ground beef adding one packet of dry onion soup mix, drain hamburger meat and add the other packet of dry onion soup mix along with one cup of the cheese, place hamburger mixture in a casserole dish that has been sprayed with nonstick spray, pour other cup of cheese on top of hamburger meat mixture. In a separate dish whisk heavy whipping cream, mayo, eggs and ground black pepper to taste, pour this mixture on top of meat mixture evenly, Bake dish for 30-35 minutes until golden brown.

Low Carb Taco Bake


4 ounces cream cheese softened

3 eggs

1/3 cup heavy cream

1/2 teaspoon taco seasoning

8 ounces of shredded cheddar cheese


1 pound ground beef

3 teaspoons taco seasoning

1/4 cup tomato sauce

4 ounces chopped green chilies

8 ounces shredded cheddar cheese

For crust beat cream cheese and eggs until smooth, add the cream and seasoning. Grease a 9 x 13 baking dish and spread the cheese over the bottom. Pour in the egg mixture as evenly as possible. Bake at 375 degrees for 25-30 minutes. Let stand 5 minutes before adding the topping. For topping brown ground beef and drain, stir in seasoning, tomato sauce and chilies, spread over the crust, top with cheese, reduce oven to 350 and bake 20 minutes or until hot and bubbly. Serve with toppings of your choice.

Cream Cheese Pancakes

2 ounces of cream cheese

2 large eggs

1/3 teaspoon of baking powder

1/3 teaspoon of cinnamon

1 packet of Stevia (1/2 teaspoon or 2-3 drops of liquid)

1/2 teaspoon of vanilla extract (optional)

Combine all ingredients in a blender, blend on medium/high until smooth, use a fork to pop the large bubbles on the top of the batter, pour like regular batter into a preheated and greased pan- medium temperature, flip when sides are firm and bubbles appear evenly throughout, top with butter and sugar free syrup, enjoy!!

Cheesy Cauliflower Breadsticks

Bag of green giant riced cauliflower and sweet potato

Bag of green giant riced cauliflower

1 cup of shredded cheddar cheese

1 cup mozzarella cheese

2 large eggs

Chopped oregano (optional)

Salt and pepper to taste

Thaw the riced cauliflower bags in the refrigerator until thawed completely, using a kitchen towel, place the cauliflower and sweet potato riced veggies in the center of the towel and squeeze as much water out as you can. Take time to continue squeezing for a couple minutes to remove as much water as possible. Place the squeezed veggies in a separate bowl, squeeze in batches until all water is removed. Combine the dried cauliflower and sweet potatoes and add one cup of cheddar cheese, half a cup of mozzarella, two eggs, oregano and salt and pepper in bowl and mix until combined.

 On a parchment-lined baking sheet, spread the cauliflower mixture onto the pan and create a rectangle using hands to flatten it out. Bake at 400 degrees for 20 minutes, until top is golden brown. Remove from the oven and carefully flip over, top the cooked side with the remaining mozzarella cheese. Return to the oven and bake for another 15-20 minutes, until the cheese melts and the underside is browned. Serve immediately after slicing.