White Chocolate Cranberry Shortbread

White Chocolate Cranberry Shortbread

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Ingredients:
1 cup unsalted butter, room temperature
1/2 cup powdered sugar + 2 tbsps.
1/4 cup cornstarch
1 1/2 cups all purpose flour
1/2 tsp. salt
1 tsp. vanilla extract
1 cup chopped dried cranberries
1/2 cup white chocolate chips

Instructions:
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
In the bowl of a stand mixer, beat butter until light and fluffy, with a paddle attachment. Slowly add in the powdered sugar until batter is light and fluffy.
Sift in the cornstarch and mix through. Sift in flour & salt and mix.
Add in vanilla and mix. Add in cranberries and white chocolate and mix slowly, until well combined. Using a small cookie scoop, place balls of dough onto the cookie sheet. Gently press down each ball to make a disc shape. Bake for 15-18 minutes or until the bottom of the cookie is lightly browned. Remove cookies from the oven and let cool on a cooling rack. Enjoy.

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These are the results of my 90 day challenge. I am still a work in progress, and so I am continuing forward.
I did not change my diet!
I did not exercise!
I drank alcoholic beverages!
I had occasional sweets and junk food!
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Oriental Cabbage Salad

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Oriental Cabbage Salad

Ingredients:
Salad:
1 head cabbage
8 green onions
1 tbsp. oil
1/4 cup sesame seeds
1 package almond slices
2 packages ramen noodles

Dressing:
1/4 cup sugar
1/2 cup oil
1 tsp. black pepper
1 tsp. salt
7 tbsps. rice vinegar

Procedure:

Salad:
Rinse produce. Shred cabbage & slice onions. Combine in a bowl & set aside. In a medium size skillet heat 1 tbsp oil. Toast sesame seeds, almonds, & noodles until golden. Once toasted add to cabbage mixture & mix well.

Dressing:
Combine all ingredients and whisk well for at least 1 minute. Pour over salad and mix well. Chill salad for several hours before serving. Enjoy!

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Chicken Cordon Bleu

Chicken Cordon Bleu- Serves 6
The sauce makes this dish!

Ingredients:
6 chicken breasts
6 slices swiss cheese
6 slices ham
3 tablespoons flour
1 teaspoon paprika
6 tablespoons butter
1⁄2 cup dry white wine
1 teaspoon chicken bouillon
1 tablespoon cornstarch
1 cup whipping cream

Procedure:
Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 inches of edge.
Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. Enjoy.

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Crock Pot Maple Ribs

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Crock Pot Maple Ribs
Ingredients:
3 pounds of country-style pork ribs
1/2 cup maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
`/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground cinnamon

Directions:
Mix everything in your crock pot and cook on low 6-8 hours.

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Blackberry Banana Smoothie

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Are you ready to change your life?

Are you ready to change your life?
The FIRST EVER WORLDWIDE SKINNY FIBER 90 DAY CHALLENGE STARTS APRIL 1st, 2015.

Everything is ALMOST ready for people to sign up. We are just solidifying the GRAND PRIZE. And it is OFFICIAL!
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The TOP 3 WINNERS will WIN an ALL EXPENSE PAID TRIP to MIAMI, FLORIDA, get pampered with a FULL MAKEOVER, AND be FEATURED ON TV on the ALL NEW HEALTH AND WELLNESS CHANNEL!

ANYONE WHO ORDERS BEFORE APRIL 1st, 2015 WILL BE ABLE TO PARTICIPATE!
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Jalapeno Lime Salmon

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Jalapeno Lime Salmon (only 2.9 carbs per serving!! Serves 4

A great oven baked salmon dish that is full of flavor 

 Ingredients:
1 pound of Salmon filet (skin removed)
1 tbsp. olive oil
1 lime, zest & juice
2 garlic cloves, minced
1 Jalapeño, grated
1/2 tsp. salt
1 tsp. pepper

Instructions:
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and lay salmon filet on it. Pat salmon dry, on both sides, with a paper towel. In a small bowl whisk together olive oil, lime zest, lime juice, garlic and jalapeño (as much as you can handle). Sprinkle salt and pepper over salmon on both sides. Pour oil mixture over top of the filet. Bake for 10-14 minutes, or until fish is just cooked through. Squeeze additional lime juice over the filet, if desired. ENJOY!

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ONLY 11 DAYS LEFT!
Are you ready to change your life? Take the Worldwide 90 Day Challenge!
The FIRST EVER WORLDWIDE SKINNY FIBER 90 DAY CHALLENGE STARTS APRIL 1st, 2015.
Everything is ALMOST ready for people to sign up. We are just solidifying the GRAND PRIZE. And it is OFFICIAL!
The TOP 3 WINNERS will WIN an ALL EXPENSE PAID TRIP to MIAMI, FLORIDA, get pampered with a FULL MAKEOVER, AND be FEATURED ON TV on the ALL NEW HEALTH AND WELLNESS CHANNEL!
ANYONE WHO ORDERS BEFORE APRIL 1st, 2015 WILL BE ABLE TO PARTICIPATE!

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ONLY 11 DAYS LEFT! Skinny Fiber Rocks!

ONLY 11 DAYS LEFT!

Are you ready to change your life? Take the Worldwide 90 Day Challenge!
The FIRST EVER WORLDWIDE SKINNY FIBER 90 DAY CHALLENGE STARTS APRIL 1st, 2015.
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Everything is ALMOST ready for people to sign up. We are just solidifying the GRAND PRIZE. And it is OFFICIAL!
The TOP 3 WINNERS will WIN an ALL EXPENSE PAID TRIP to MIAMI, FLORIDA, get pampered with a FULL MAKEOVER, AND be FEATURED ON TV on the ALL NEW HEALTH AND WELLNESS CHANNEL!

ANYONE WHO ORDERS BEFORE APRIL 1st, 2015 WILL BE ABLE TO PARTICIPATE!

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100 POUNDS GONE FOREVER BABY!

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Tammy looks amazing!

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I have been through a lot the past 4 years with my health, but 2 years ago I made a choice to get healthy.... it wasn't a quick loss, but it was steady.... I LOVE the new me! So much energy! So happy with ME! and healthier then I have been in a LONG time!
SKINNY FIBER ROCKS!

Crockpot Corn Beef & Cabbage

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Crockpot Corn Beef & Cabbage (Serves 4)
Ingredients:
2 pounds of corned beef
2 Tbsps.brown sugar
1/4 cup of water
1 small head cabbage, chopped

Directions:
Remove and toss the "pickling spice" packet, that comes with the corned beef, rinse the meat then coat all over with the brown sugar, placing any extra sugar that falls off in the bottom of a 4 quart crock pot. Pour the water in the bottom of the crock pot, add the meat, cover and cook on low for 8 hours. Add the chopped cabbage and cook for 1 more hour. Let the meat rest a few minutes before slicing. Enjoy!

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Jello Eggs

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Jello Eggs - Fun activity to involve the little ones!
Ingredients:
1 - 3.4 ounce package of Jello (any flavor)
deviled egg holder
whip cream

Procedure:
Pour Jello into a deviled egg holder and put in the fridge. When set up, decorate with a dollop of whipped cream on top.

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Salsa Sausage Quiche

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SALSA SAUSAGE QUICHE - Makes 6-8 servings
Ingredients:
1 pound pork sausage
8 ounces cheddar cheese, shredded
3 eggs
1 cup salsa

Procedure:
Crumble and brown the sausage; drain the grease. Place the sausage in a greased 10-inch pie plate. Top with half of the cheese. Beat the eggs and salsa; pour over the cheese and spread it evenly. Bake at 350 º F. for 30 minutes or until the quiche is firm in the center. Sprinkle with the remaining cheese; bake 5 more minutes until the cheese is melted. Let stand 10 minutes before serving. Otherwise the quiche will be too soft to remove from the pan. Enjoy.

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Courtesy of genaw.com

Linguine With Sardines, Fennel & Tomato

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Linguine with Sardines, Fennel & Tomato - Serves 2-4
Ingredients:
1 tsp. salt
1 tin sardines packed in olive oil (about 4 ¼ oz.)
1 Tbsp. of olive oil
2-3 fat cloves of garlic, peeled, smashed, and roughly chopped
1 small or ½ large bulb fennel, fronds reserved
1/4 teaspoon red chile flakes, or more to taste
1 cup canned peeled tomatoes with their juice, gently crushed
2 ounces white (dry) vermouth
1 medium lemon, juice and zest
1/3 cup toasted bread crumbs
3/4 pound dry linguine

Procedure:
Bring a large pot of salted water to a boil. Open the sardine tin and drain a tablespoon or so of the oil into a wide skillet (the amount of oil in the tin will vary by brand, so add additional extra virgin olive oil if necessary to make up a tablespoon). Warm the oil over medium-low heat and add the garlic, cooking until fragrant. Trim the fennel and slice the bulb very thinly. Add to the skillet with a sprinkle of salt, raise the heat to medium, and cook until the fennel is soft and beginning to caramelize. Add the chile flakes and let them sizzle for a minute, just until fragrant, then add the tomatoes with their juice. Cook until the liquid is reduced, then add the vermouth and let that reduce slightly. Add the sardines to the skillet with the tomato and fennel mixture, breaking up slightly, but leaving some chunks. Zest the lemon and combine a tablespoon or so of zest with the toasted breadcrumbs, then set aside. Juice the lemon and add the juice to the pan. Taste and adjust salt if necessary. Add the linguine to the boiling salted water, cooking it until it is just short of al dente. Using tongs, transfer the linguine to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine. (You'll want to leave this a little wet, as the breadcrumbs will soak up the sauce and dry the pasta out a bit once you've added them.) Transfer the pasta and sauce to a large warmed serving bowl (or individual pasta bowls), add a drizzle of olive oil, sprinkle on the toasted breadcrumb-lemon zest mixture, and garnish with picked small fennel fronds and the remaining lemon zest.

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Courtesy of food52.com

2 Ingredient Roasted Cauliflower

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Super simple side dish!!!!
2 Ingredient Roasted Cauliflower - Serves 4
Only 136 calories per serving!

Ingredients:
1 head of cauliflower
1 - 8 ounce jar of Sun Dried Tomato Pesto Sauce

Directions:
Preheat over to 450 degrees F. Toss cauliflower into the pesto sauce until well mixed. Place on baking sheet and cook for 15 minutes or until crisp.

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Peanut Butter Eggs

 

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You are going to want to save this one for Easter!

Peanut Butter Eggs
Ingredients:
1 pound (about 3 1/2 cups) powdered sugar
1 1/2 cups peanut butter
4 ounces of cream cheese
1/2 cup butter or margarine, softened
1/2 tsp. vanilla

Procedure:
Mix together well, until thoroughly blended. Shape into eggs. Chill until firm. Dip in chocolate coating. To melt chocolate for coating, a crockpot on low heat works well. It keeps the chocolate at a uniform heat. Enjoy in moderation.

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Gluten-Free Baked Oatmeal Casserole

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Gluten-Free Baked Oatmeal Casserole- Serves: 6
Ingredients:
2 cups gluten-free rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup berries of your choosing
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Procedure:
Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet. In a large bowl, mix together the oats, brown sugar, baking powder, cinnamon, salt, half the walnuts, berries and chocolate chips. (Save the other half of strawberries, walnuts and chocolate chips for the top of the oatmeal). In another large bowl, whisk together the milk, egg, butter and vanilla extract. Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate chips on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go through the oats. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar. Enjoy!

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