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Showing posts with label skinny fiber 90 day challenge reviews. Show all posts
Showing posts with label skinny fiber 90 day challenge reviews. Show all posts
Tuesday, September 08, 2015
Skinny Fiber Special During August!
Any individuals whom order the Buy 3 get 3 FREE package of Skinny Fiber from me, during September 8th- September 30th, 2015, will qualify for an entry for a chance to win a FREE bottle of AGELESS anti aging skin serum! $70 value. Who's next?
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Friday, August 28, 2015
Unstuffed Cabbage Rolls
HAVE GOTTEN MANY REQUESTS FOR THIS ONE - REPOST!!!
Ingredients:
1 tablespoon oil
1 1/2 to 2 pounds lean ground beef
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
1 tablespoon oil
1 1/2 to 2 pounds lean ground beef
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt
Preparation:
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, water, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, water, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.
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Thursday, August 20, 2015
Thursday, August 06, 2015
Banana Split Pizza
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Banana Split Pizza
Ingredients:
Crisco® Original Non-Stick Cooking Spray
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1/2 cup sour cream
6 tablespoons lemon juice, divided
1 teaspoon vanilla extract
1/2 cup butter, plus 1 tbsp., softened, divided
1/4 cup firmly packed brown sugar
1 cup Pillsbury BEST® All Purpose Flour
3/4 cup chopped nuts, plus additional for garnish
3 medium bananas, sliced, divided
1 (8 ounce) can sliced pineapple, drained, halved
12 maraschino cherries, drained, patted dry
1 (1 ounce.) square semi-sweet chocolate
Procedure:
Heat oven to 375°F. Spray pizza pan or baking sheet lightly with non-stick cooking spray. Combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla in medium bowl; mix well. Chill.
Beat 1/2 cup butter and brown sugar until fluffy. Add flour and 3/4 cup nuts; mix well. Press dough into 12-inch circle on prepared pizza pan or baking sheet, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts. Melt chocolate with remaining 1 tablespoon butter in small saucepan over low heat; drizzle over pie. Chill thoroughly.
TIP: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten the same day as assembled.
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Italian Seafood Stew
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Italian Seafood Stew - Yields 4 servings
Ingredients:
1 Tbsp. olive oil
1½ cups diced fresh fennel (1 large bulb, fronds and stems removed)
1 cup diced onion
6 cloves garlic, minced
1 can (28 ounces) Del Monte® Diced Tomatoes, not drained
1 cup dry white wine
½ cup clam juice [or water]
2 bay leaves
¼ tsp. dried red pepper flakes
2 pounds of fresh mussels, in shells, (about 45)
10 ounces of firm white fish fillet, 1-inch thick, such as cod, cut into 1-inch pieces
8 ounces of uncooked peeled medium shrimp
2 Tbsps. chopped fresh oregano
¼ cup butter
salt and black pepper, optional
1 Tbsp. olive oil
1½ cups diced fresh fennel (1 large bulb, fronds and stems removed)
1 cup diced onion
6 cloves garlic, minced
1 can (28 ounces) Del Monte® Diced Tomatoes, not drained
1 cup dry white wine
½ cup clam juice [or water]
2 bay leaves
¼ tsp. dried red pepper flakes
2 pounds of fresh mussels, in shells, (about 45)
10 ounces of firm white fish fillet, 1-inch thick, such as cod, cut into 1-inch pieces
8 ounces of uncooked peeled medium shrimp
2 Tbsps. chopped fresh oregano
¼ cup butter
salt and black pepper, optional
Directions:
Heat oil in a Dutch oven over medium heat. Cook fennel and onion 5 minutes or until onion is translucent, stirring frequently. Stir in garlic and cook 15 seconds, stirring constantly. Stir in tomatoes, wine, clam juice, bay leaves and red pepper flakes to fennel mixture. Bring to a boil over medium-high heat. Cook 20 minutes or until thickened slightly and fennel is just tender, stirring occasionally. Stir in mussels, and bring to a boil over medium-high heat. Add fish and shrimp. Return to a boil over medium-high heat; cover and cook 4 to 5 minutes or until mussels are opened and shrimp are opaque in center. Discard any unopened mussels. Remove from heat. Gently stir in oregano and butter. Season to taste with salt and pepper, if desired. Let stand, covered, 10 minutes to develop flavors. Discard any unopened mussels. Serve in shallow bowls with crusty French bread, if desired.
Heat oil in a Dutch oven over medium heat. Cook fennel and onion 5 minutes or until onion is translucent, stirring frequently. Stir in garlic and cook 15 seconds, stirring constantly. Stir in tomatoes, wine, clam juice, bay leaves and red pepper flakes to fennel mixture. Bring to a boil over medium-high heat. Cook 20 minutes or until thickened slightly and fennel is just tender, stirring occasionally. Stir in mussels, and bring to a boil over medium-high heat. Add fish and shrimp. Return to a boil over medium-high heat; cover and cook 4 to 5 minutes or until mussels are opened and shrimp are opaque in center. Discard any unopened mussels. Remove from heat. Gently stir in oregano and butter. Season to taste with salt and pepper, if desired. Let stand, covered, 10 minutes to develop flavors. Discard any unopened mussels. Serve in shallow bowls with crusty French bread, if desired.
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Tuesday, July 28, 2015
Spiral Meatloaf With Ham, Broccoli and Cheddar
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Spiral Meatloaf With Ham, Broccoli and Cheddar
Ingredients:
1 1⁄2 pounds of lean hamburger
1⁄4 cup old-fashioned oatmeal or bread crumbs
1⁄4 cup milk
1⁄4 cup finely chopped onion
1 teaspoon seasoning salt
1 teaspoon Worcestershire sauce
1 egg
4 -6 slices deli ham (thin slices)
1 (10 ounce) package frozen chopped broccoli, thawed and drained
10 slices American cheese, cheddar or Colby-Monterey Jack cheese, divided
pepper
1 1⁄2 pounds of lean hamburger
1⁄4 cup old-fashioned oatmeal or bread crumbs
1⁄4 cup milk
1⁄4 cup finely chopped onion
1 teaspoon seasoning salt
1 teaspoon Worcestershire sauce
1 egg
4 -6 slices deli ham (thin slices)
1 (10 ounce) package frozen chopped broccoli, thawed and drained
10 slices American cheese, cheddar or Colby-Monterey Jack cheese, divided
pepper
Procedure:
In large bowl combine first 7 ingredients until very well mixed. Place mixture onto a sheet of foil. Press out to a flat, even 8"x 10" rectangle. Top evenly with 6 slices ham to within 1/2" of edges. Top with 6 slices american cheese. Sprinkle cheese layer with chopped broccoli evenly. Chop any big pieces smaller. Roll up starting from long side, lifting and using the foil to help you roll it all up. Roll up tightly. Pinch ends and seam closed very well. Place seam side down onto cookie sheet, or keep on the foil (seam side down)and place onto cookie sheet. Sprinkle with a little coarse ground pepper. Bake in 350º F. oven for 55 minutes. Cut remaining 4 slices cheese in half corner to corner. Place on top of meatloaf nicely, overlapping slices slightly, showing pointed sides. Bake 5 minutes longer or til cheese is just melted. Let rest 15-20 minutes before slicing. Good served with mashed potatoes, baby carrots and fresh rolls.
In large bowl combine first 7 ingredients until very well mixed. Place mixture onto a sheet of foil. Press out to a flat, even 8"x 10" rectangle. Top evenly with 6 slices ham to within 1/2" of edges. Top with 6 slices american cheese. Sprinkle cheese layer with chopped broccoli evenly. Chop any big pieces smaller. Roll up starting from long side, lifting and using the foil to help you roll it all up. Roll up tightly. Pinch ends and seam closed very well. Place seam side down onto cookie sheet, or keep on the foil (seam side down)and place onto cookie sheet. Sprinkle with a little coarse ground pepper. Bake in 350º F. oven for 55 minutes. Cut remaining 4 slices cheese in half corner to corner. Place on top of meatloaf nicely, overlapping slices slightly, showing pointed sides. Bake 5 minutes longer or til cheese is just melted. Let rest 15-20 minutes before slicing. Good served with mashed potatoes, baby carrots and fresh rolls.
**"Do-ahead" Tip: This can be rolled up, covered and refrigerated for up to 24 hours before baking.
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You can order Skinny Fiber here : get.skinnywithheather.com
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Wednesday, April 15, 2015
Apple Raisin Crumble
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Raisin Crumble
Ingredients:
3 apples, peeled and cubed
1 tsp. vanilla
1 cup of rolled oats (not instant)
1/3 cup of flour
1/2 cup butter, melted
2 tsps. cinnamon
3/4 c.up, brown sugar
Ingredients:
3 apples, peeled and cubed
1 tsp. vanilla
1 cup of rolled oats (not instant)
1/3 cup of flour
1/2 cup butter, melted
2 tsps. cinnamon
3/4 c.up, brown sugar
Procedure:
Mix all ingredients together and place into well greased pie pan. Preheat oven to 375°F. Bake 30 minutes. Remove and let sit at least 10 minutes before serving.
Mix all ingredients together and place into well greased pie pan. Preheat oven to 375°F. Bake 30 minutes. Remove and let sit at least 10 minutes before serving.
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Skinny Fiber is a tool to help you lose weight with whatever eating plan you choose. It makes it easier to stick with your plan by curbing your appetite, cutting the cravings, & making you feel full quicker.
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Friday, March 20, 2015
Diabetic Chicken & Spinach Alfredo Lasagna
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Diabetic Chicken & Spinach Alfredo Lasagna - 9-12 servings
Ingredients: 12 cooked lasagna noodles or uncooked
1 pound of diced chicken breast
1 (10 ounce) package frozen spinach (thawed and squeezed dry)
2 (15 ounce) jars Alfredo sauce (reserve 1 cup)
1⁄2 teaspoon salt
1⁄4 teaspoon white pepper
1⁄2 teaspoon garlic powder
2 eggs
2 tablespoons parsley
1 1⁄2 cups shredded mozzarella cheese (reserve 1/2 cup)
1 1⁄2 cups shredded cheddar cheese (reserve 1/2 cup)
15 ounces cottage cheese
3⁄4 cup parmesan cheese
Directions: Preheat oven to 375 degrees F. Cook noodles. Mix diced chicken, spinach, Alfredo sauce (all but 1 cup), salt, pepper, & garlic powder in a large bowl. In separate bowl, combine eggs, parsley, 1 cup of mozzarella cheese, 1 cup of cheddar cheese, all cottage cheese & parmesan cheese. Spray a deep 13"X 9" lasagna pan with cooking spray. Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, for three layers. Top with 1 cup reserved Alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses. Cover with foil and bake for 1 hour. Let stand for 15 minutes before cutting.
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Saturday, March 14, 2015
Roasted Garlic Mushrooms
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ROASTED GARLIC MUSHROOMS
Ingredients:
16 even-sized open cup mushrooms, stalks cut level
3 tbsps. olive or coconut oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsps. fresh thyme, chopped
1 1/2 tbsps. lemon juice
salt and freshly ground black pepper to taste
1/4 cup, fresh breadcrumbs
Directions:
Preheat the oven to 400 degrees F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
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ROASTED GARLIC MUSHROOMS
Ingredients:
16 even-sized open cup mushrooms, stalks cut level
3 tbsps. olive or coconut oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsps. fresh thyme, chopped
1 1/2 tbsps. lemon juice
salt and freshly ground black pepper to taste
1/4 cup, fresh breadcrumbs
Directions:
Preheat the oven to 400 degrees F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
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Thursday, March 12, 2015
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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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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Wednesday, March 11, 2015
Bears In A Bubble Bath
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Bears In A Bubble Bath
Ingredients:
1 (18 1/4 ounce) box chocolate cake mix
1/2 cup butter, melted
1 egg
24 Rolo chocolates, unwrapped (optional)
2 cups miniature marshmallows
48 Teddy Grahams honey graham snacks (any flavor) or 48 Teddy Grahams chocolate graham snacks (any flavor) or 48 Teddy Grahams
cinnamon graham snacks (any flavor)
Directions:
Preheat oven to 350 degrees F. Mix cake mix, melted butter and egg together. This should be like a soft dough. Take a spoonful of batter and roll into a small ball. Push dough ball into a mini-muffin tin. Take a Rolo and push into the center of the batter and then bake for 10 minutes. Remove from the oven and add 3-4 mini-marshmallows on top of each treat. Push in 2 Teddy Graham bear cookies into each treat. Bake for 2 more minutes to melt the marshmellows a bit. Cool and enjoy!
NOTE: Please use muffin tin liners and spray with cooking spray -- these treats get sticky!
Order Skinny Fiber today, as Swimsuit season is just around the corner!http://tryskinnyfiber2lose.TheSFDifference.com
Bears In A Bubble Bath
Ingredients:
1 (18 1/4 ounce) box chocolate cake mix
1/2 cup butter, melted
1 egg
24 Rolo chocolates, unwrapped (optional)
2 cups miniature marshmallows
48 Teddy Grahams honey graham snacks (any flavor) or 48 Teddy Grahams chocolate graham snacks (any flavor) or 48 Teddy Grahams
cinnamon graham snacks (any flavor)
Directions:
Preheat oven to 350 degrees F. Mix cake mix, melted butter and egg together. This should be like a soft dough. Take a spoonful of batter and roll into a small ball. Push dough ball into a mini-muffin tin. Take a Rolo and push into the center of the batter and then bake for 10 minutes. Remove from the oven and add 3-4 mini-marshmallows on top of each treat. Push in 2 Teddy Graham bear cookies into each treat. Bake for 2 more minutes to melt the marshmellows a bit. Cool and enjoy!
NOTE: Please use muffin tin liners and spray with cooking spray -- these treats get sticky!
Order Skinny Fiber today, as Swimsuit season is just around the corner!http://tryskinnyfiber2lose.TheSFDifference.com
Tuesday, March 10, 2015
KFC Coleslaw
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KFC Coleslaw!
Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
Directions:
Chop the cabbage and carrots into very fine pieces (a little bigger than rice). Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth. Add cabbage, carrots, and onion. Mix well. Cover and refrigerate overnight or for at least 2 hours.
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Ingredients:
1/2 cup mayonnaise
1/3 cup sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
8 cups finely chopped cabbage (approx. 1 head)
1/4 cup shredded carrot (1 medium carrot)
2 tablespoons minced onion
Directions:
Chop the cabbage and carrots into very fine pieces (a little bigger than rice). Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in large bowl. Beat until smooth. Add cabbage, carrots, and onion. Mix well. Cover and refrigerate overnight or for at least 2 hours.
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Order Skinny Fiber today, as Swimsuit season is just around the corner!
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Sunday, March 08, 2015
Fruit Pizza
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Fruit Pizza - Servings 8-10 - Always a huge hit!
Ingredients:
1 1⁄2 cups butter
1 cup powdered sugar
3 cups flour
8 ounces light cream cheese
1⁄2 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
strawberry
blueberries
raspberries (any wild berry)
grapes
mandarin orange
pineapple
kiwi
Directions:
To make crust: In an extra large bowl, beat butter and powdered sugar. Slowly add flour. Pat onto a pizza pan, stone or baking sheet. Bake at 325 degrees F. for approximately 30 minutes or until lightly browned. Cool completely.
To make topping: In a small bowl, beat all ingredients until creamy, spread on cooled crust, top with the suggested fruit listed above. Cut to serve. Refrigerate leftovers. Enjoy.
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Fruit Pizza - Servings 8-10 - Always a huge hit!
Ingredients:
1 1⁄2 cups butter
1 cup powdered sugar
3 cups flour
8 ounces light cream cheese
1⁄2 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
strawberry
blueberries
raspberries (any wild berry)
grapes
mandarin orange
pineapple
kiwi
Directions:
To make crust: In an extra large bowl, beat butter and powdered sugar. Slowly add flour. Pat onto a pizza pan, stone or baking sheet. Bake at 325 degrees F. for approximately 30 minutes or until lightly browned. Cool completely.
To make topping: In a small bowl, beat all ingredients until creamy, spread on cooled crust, top with the suggested fruit listed above. Cut to serve. Refrigerate leftovers. Enjoy.
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Wednesday, February 25, 2015
Healthy Wraps - Servings - 6
Ingredients:
6 flour tortillas
6 slices lean ham
8 ounces softened low-fat cream cheese
2 tablespoons dry ranch dressing mix
2 -3 tablespoons chopped green onions
1 -2 cup Baby Spinach
Directions:
Mix cream cheese, onions and ranch dressing mix in bowl. Spread 2-3 tablespoons mixture on tortilla in a thin layer.Place spinach leaves on tortillas. Place 1 slice of ham on each tortillas. Wrap up tortillas and put in plastic wrap. Refridgerate 1 hour before eating.
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Homemade Potato Chips - Makes 1 large bowlful
Ingredients:
3 Russet ,or sweet potatoes
1 liter Safflower or Canola oil
sea salt or Baked Potato Chip Seasoning (recipe follows)
Procedure:
Slice the potatoes into very, thin rounds with a porcelain slicer or mandolin (always use the guard!). Place the slices in a large bowl. Cover with cold water, swish and then drain. Place the slices in a single layer on a towel, and then gently roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches, to keep them from oxidizing and turning brown. To fry the chips, heat a pot of Safflower or Canola oil to 350 degrees F. (180 C), and fry the dried chips in small batches. Be careful not to overfill the pot, or your chips will stick together and have soggy spots. Fry for just a minute or two, and tflip each chip once, until they are a light golden brown and the oil bubbling calms. If there is still frantic bubbling going on, there is still moisture in the chips, and they will be soggy. Remove the chips with a slotted spoon, and place on a wire rack to drain. To microwave your chips instead, spray the chips with an oil baking spray and place in a single layer on a microwave safe plate. Cook on full power for about 1 to 2 minutes, depending on how many chips fit on the plate. You’ll likely need to do this in many small batches. Be careful when you remove the plate, because it will be very hot. Toss your crisped chips into a large bowl and sprinkle with salt or your seasoning, swirling and flipping to coat. These chips are best eaten the day you make them, but will keep for a day or two in an airtight container. Enjoy.
Baked Potato Chip Seasoning
Ingredients:
1/4 cup powdered buttermilk
1 teaspoon sea salt
1/2 teaspoon dried mustard (such as Coleman's)
1 tablespoon chives, finely chopped
1 tablespoon crisply fried bacon, finely chopped
freshly ground black pepper, to taste
Procedure:
Place all the ingredients together in a small bowl and mix to combine. Store in an airtight container.
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Homemade Potato Chips - Makes 1 large bowlful
Ingredients:
3 Russet ,or sweet potatoes
1 liter Safflower or Canola oil
sea salt or Baked Potato Chip Seasoning (recipe follows)
Procedure:
Slice the potatoes into very, thin rounds with a porcelain slicer or mandolin (always use the guard!). Place the slices in a large bowl. Cover with cold water, swish and then drain. Place the slices in a single layer on a towel, and then gently roll it up to lightly dry them. Keep the slices rolled up in the towel as you cook off batches, to keep them from oxidizing and turning brown. To fry the chips, heat a pot of Safflower or Canola oil to 350 degrees F. (180 C), and fry the dried chips in small batches. Be careful not to overfill the pot, or your chips will stick together and have soggy spots. Fry for just a minute or two, and tflip each chip once, until they are a light golden brown and the oil bubbling calms. If there is still frantic bubbling going on, there is still moisture in the chips, and they will be soggy. Remove the chips with a slotted spoon, and place on a wire rack to drain. To microwave your chips instead, spray the chips with an oil baking spray and place in a single layer on a microwave safe plate. Cook on full power for about 1 to 2 minutes, depending on how many chips fit on the plate. You’ll likely need to do this in many small batches. Be careful when you remove the plate, because it will be very hot. Toss your crisped chips into a large bowl and sprinkle with salt or your seasoning, swirling and flipping to coat. These chips are best eaten the day you make them, but will keep for a day or two in an airtight container. Enjoy.
Baked Potato Chip Seasoning
Ingredients:
1/4 cup powdered buttermilk
1 teaspoon sea salt
1/2 teaspoon dried mustard (such as Coleman's)
1 tablespoon chives, finely chopped
1 tablespoon crisply fried bacon, finely chopped
freshly ground black pepper, to taste
Procedure:
Place all the ingredients together in a small bowl and mix to combine. Store in an airtight container.
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Wednesday, January 28, 2015
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Crispy Baked Kale chips that are perfect for a NO guilt snack!
BAKED KALE CHIPS - Only 8 calories a serving!!! Serves 6!
Ingredients:
2 large bunches of kale
1 tsp. salt
1 tsp. pepper
1 tsp. olive oil spray
Instructions:
Preheat oven to 350 degrees F. Line large baking sheet with parchment paper. Wash the kale bunches and then dry with a paper towel. Cut out the large center vein, then tear leaves into bite size pieces, keeping in mind the leaves will shrink quite a bit, so make them larger pieces. Lay kale on baking sheet and spray with the olive oil spray, and then sprinkle with salt & pepper. Bake for 10-15 minutes, or until leaves are crispy.
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Friday, January 23, 2015
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Peanut Butter & Jelly Muffins
Ingredients:
2 cups flour
2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 eggs, slightly beaten
3/4 cup juice from canned fruit
1/2 cup peanut butter, smooth or chunky
1/4 cup almond milk
2 Tbsps.olive oil
12 tsp. fruit preserves or jam (not jelly)
Peanut Butter & Jelly Muffins
Ingredients:2 cups flour
2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 eggs, slightly beaten
3/4 cup juice from canned fruit
1/2 cup peanut butter, smooth or chunky
1/4 cup almond milk
2 Tbsps.olive oil
12 tsp. fruit preserves or jam (not jelly)
Procedure:
Combine dry ingredients in bowl, using wire whisk. Combine wet ingredients in another bowl, using wire whisk, until all incorporated well. Take the wet ingredients (except the preserves) and slowly pour into dry ingredients and mix just until combined. Coat muffin cups with cooking spray. Place 1 heaping tablespoon of dough into each cup. Make a small indent with back of spoon. Put 1 tsp. of preserves or jam into each cup where you made the indent. Place another tablespoon of dough on top of each, covering preserves or jam. Take back of spoon and smooth out to fully cover preserves or jam. Bake at 350° F for 15-20 minutes or until toothpick test is clean. Allow to cool a few minutes before removing. Place on wire rack to finish cooling completely.
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Combine dry ingredients in bowl, using wire whisk. Combine wet ingredients in another bowl, using wire whisk, until all incorporated well. Take the wet ingredients (except the preserves) and slowly pour into dry ingredients and mix just until combined. Coat muffin cups with cooking spray. Place 1 heaping tablespoon of dough into each cup. Make a small indent with back of spoon. Put 1 tsp. of preserves or jam into each cup where you made the indent. Place another tablespoon of dough on top of each, covering preserves or jam. Take back of spoon and smooth out to fully cover preserves or jam. Bake at 350° F for 15-20 minutes or until toothpick test is clean. Allow to cool a few minutes before removing. Place on wire rack to finish cooling completely.
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