Wednesday, April 9, 2014

Apple Pie Fries


Enough pie crust ( homemade or store bought) for a complete two crust pie
1 can apple pie filling ( you can use cherry if you prefer)
1 Egg
Sand sugar
Ice cream or ice cream topper to use as a dip
To prepare apple filling, you can use a blender, or old fashioned potato masher (which was my choice) - You don't want it chunky or too soft. Your own preference
Roll out dough to a make 2 - 9x12 rectangles
Spread apple pie filling onto the one layer of dough, leaving about 1/8 inch along edges
Place second dough rectangle on top squeezing edges together
Place egg in bowl and a tad bit of water to make an egg wash
Using a basting brush, brush the top dough but do not saturate
Generously sprinkle sand sugar on top ( salt replica on fries)
Using a pizza wheel or a fancy cookie wheel, cut the dough into strips to resemble fries.
Bake @ 350 for 13 min.. (keep a close eye after 10 - ovens vary)
Let sit for a few minutes before removing from pan
Use ice cream or ice cream topper as a dip
Enjoy

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Cheesy Enchilada Meatballs




You will Need: 
2 Cups of CornBread ( I use the Marie Cavendars)
1 - 10oz can of enchilada sauce .. divided
1/2 tsp salt
1 1/2 lbs of ground beef
1 8 oz can tomato sauce
1/2 Cup of shredded Mexican Cheese 

In a large bowl combine the corn bread with a 1/2 cup of enchilada sauce and salt.
add beef... mix well....make into 1" balls.
Place the meat balls on a greased rack .. in a shallow pan.. bake at 350° for 25 -30 min.
In a small pan heat tomato sauce and the rest of the enchilada sauce...
When Meatballs are done transfer them to a oven safe platter and top with sauce and cheese... place in the oven for 1-2 min. to melt cheese
Serve and Enjoy ~

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Chocolate Eclair Cake


1 package vanilla pudding - 3 oz
1 package banana pudding - 3 oz
1 container Cool Whip ( 1L - you'll use about 3/4 of it )
2 3/4 cups of milk
Graham Crackers ( about 20 )
Chocolate Icing
8x8 Baking dish
Open both boxes of pudding, 3/4 container of cool whip and milk into a bowl and mix together well. Set aside.
Place one layer of Graham Crackers on bottom of baking dish. Top these crackers with 1/2 of your pudding mixture spreading evenly.
Place another layer of Graham Crackers. Top with remainder of pudding mixture.
Add a third layer of Graham Crackers. Set aside.
Put about 1/4 of choc icing into a microwave safe dish and heat for about 15 seconds. ( Just enough to think it out )
Gently - with back and forth rotations, pour chocolate on to the top layer of Graham Crackers until thinly but completely covered. (You only want a thin layer on top)
TIGHTLY cover with wrap and place in fridge for a minimum of 4 hrs. Best if it can set overnight. The pudding mixture will moisten the crackers just enough.
Enjoy

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~ BACON WRAPPED CHICKEN SKEWERS ~




1# boneless, skinless chicken breasts, cut into 24 cubes
12 slices bacon, halved
1/2 bottle any chipotle or similar sauce
Wrap each chicken cube with 1/2 slice bacon; slide onto metal skewers. Brush generously with the sauce and marinate for 20 minutes. Bake on foil lined baking sheet at 375° for 20-25 minutes or until bacon is done. Turn once during cooking. Makes 6-8 servings. Enjoy!


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Blueberry Coconut Milk Popsicles



400 mL (1 can) of coconut milk
1/4 cup raw sugar (could substitute swerve for zero calories)
1/4 tsp vanilla extract
6 oz. Blueberries

Mix all ingredients together and pour into popsicle molds.
Freeze 4 hours or overnight.
Enjoy!


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What an AMAZING job you have done!!! WTG Jamie!!!!!!!



My name is Jamie and I started my weight loss journey in February of 2013. I had had enough I couldn't find any clothes that fit, I felt uncomfortable in pictures. I had no energy. I started loosing weight on my own but I wasn't seeing any inches lost. I joined a group and I kept seeing skinny fiber stories. In August after 50 pounds loss I decided that with a money back guarantee I had nothing to loose. I am down 50 more pounds for a 100 total. I rarely have acid reflex, ibs symptoms any more and have been able to reduce the amount of pills I take for my fibro.

Get your Skinny on! 100% natural! NO wraps! NO shakes! NO fake food! NO hormones!! NO KIDDING!! 30 Day MONEY BACK GUARANTEE!!
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Crab Dip Low Carb!!!


Ingredients:
1/2 cup of Hellman mayonnaise
1/2 cup sour cream
1 cup cooked crab meat ( I used lump claw meat)
2 Tbs minced red onion
1 1/2 Tbs fresh chopped dill
1 tsp grated lemon peel
1 tsp lemon juice
1 tsp white wine vinegar
1/2 tsp Worcestershire sauce
Salt and pepper to taste.
Directions:
In a medium bowl combine all ingredients and mix well with hand mixer.
Chill for a few hours and serve with vegetables or crackers ( crackers will add carbs) ENJOY!!!!

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Chicken Cilantro burgers




1 package of ground chicken
1 bunch of fresh cilantro
Lea & Perrins chicken marinade
1 small ball of fresh mozzarella
1 avocado
sliced tomatoes
lettuce of your choice
Low carb or Multigrain flat bread
Mix ground chicken with chopped up fresh cilantro (I love cilantro so I chopped up a lot!) , diced up fresh mozzarella, and a few squirts (to taste) of Lea & Perrins chicken marinade.
Grill (I used the George Foreman grill for 5 minutes on high, flipped and an additional 2 minutes to evenly brown both sides until fully cooked and cheese is melted.
Garnish with sliced avocados, tomatoes and lettuce -- low carb, fillling, and delicious!!! Enjoy!!!
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Tuesday, April 8, 2014

Easter Bunny Peeps Cake



This is so easy and cute. Everyone loves it!

Ingredients
Cake
Icing
Peeps
M&M's

Directions
Make cake as desired and ice. Place 1 peep on top of M&M as shown to go all the way around the cake. Stand a peep up in the middle on top and place M&M's on top to cover the cake. 


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Microwave Oatmeal Bars - So easy to make!



Ingredients 
2 cups of quick-cooking oats
1/2 cups packed brown sugar
1/2 cup butter, melted
1/4 cup of honey
1 cup semisweet chocolate chips

Directions
In a bowl combine oats and brown sugar. Then stir in melted butter and honey. Press into a greased 9 inch square microwave dish.
Microwave uncovered on high for 90 seconds-then rotate a half turn and microwave 90 seconds longer.
Sprinkle with chocolate chips. Then microwave on 30% power for 4 1/2 minutes or until chips are glossy.
Refrigerate 15-20 minutes before cutting and then store in airtight container. 


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The Best Cheesecake (well I think so anyway)


It's got sour cream, cream cheese, and heavy cream, so it's very rich and very creamy. Everyone who has tried it (friends, family) 
says it's the best cheesecake they ever had!

Cake:

6 large eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla extract
2 heaping Tablespoons flour
Can of Cherry Pie Filling(optional)

Crust:

1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, o6 Tablespoons melted butter
1/2 C sugar

Preheat oven to to 425°.

Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.

Do not mix at high speed and don't over mix. If you do, the cake will overflow the pan. The bad news: the texture will be off (too light and fluffy). The good news: you can use the extra to make cheesecake cupcakes.

While cake mixture is beating, make the crust.

Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.

When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.

Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate. Serve with cherry pie filling on top(optional) 


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ZUCCHINI BAKE



1 large Zucchini
2 medium tomatoes
1 large onion (any type)
2 green/red peppers
1# bacon
2 cups shredded cheddar cheese

In a 11X14 pan, start layering your vegetables.

First layer zucchini slices. You may want to put some season salt on each side of the zucchini slices as it is bland.

Second layer tomato slices.

Third layer onion slices.

Fourth layer sliced green or red peppers.

Fifth layer cubed bacon (You can use turkey bacon). I cut it up and precook it in the microwave for a bit. Not completely done though because you want some of the juiced to cook into veggies.

Sixth layer shredded cheddar cheese to cover the veggies.

Bake uncovered at 350 degrees for 45 minutes or until cheese starts to brown.


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Sunday, April 6, 2014

Country Chicken and Vegetables (Crock Pot)


4 chicken breasts (bone in or boneless)
1 ½ lbs potatoes, cut in chunks
½ lb baby carrots
1 cup chopped onion
2 (7/8 ounce) packages dry chicken gravy mix
1 ½ cups water
1 teaspoon thyme
1 teaspoon minced garlic
¼ teaspoon sage
1 teaspoon seasoning salt
1 cup sour cream
Directions
Cut chicken breasts in half crosswise
Put potatoes, carrots and onions in the crock pot
Top with the chicken
In small bowl, mix gravy mix with the next 5 ingredients until smooth
Pour over the chicken
Cover and cook on low for 8 hours
Remove the chicken and cut into bite size piece or pull apart than return to crock pot
Whisk the sour cream into the drippings
Serve over rice or noodles

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Spicy Mac & Cheese Bites


Ingredients
1 box package macaroni and cheese dinner
2 tablespoons butter
3/4 cup pimento cheese spread
2 - 3 tablespoons diced green chilies (I use the canned ones)
2 cups shredded cheddar cheese
2 cups Italian seasoned bread crumbs
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1 pinch cayenne pepper, or to taste
4 eggs
3 tablespoons milk
4 cups vegetable oil for frying, or as needed
Directions
Cook macaroni noodles until cooked through but still firm to the bite. Drain. Stir in the 2 tablespoons butter and the cheese packet from the package.
While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and green chilies. Stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.
Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk the bread crumbs with the paprika, chili powder, black pepper, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.
Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.
Makes roughly 24 mac balls!

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Homemade Eggrolls


Ingredients:
1/4 of a red onion
1 medium sized carrot
1 red bell pepper 
2 stalks of celery
about 1 whole chicken breast sliced and chopped (i bought pre cooked grilled chicken for salads)
several leaves of a small cabbage or 1 from a large cabbage
2 tablespoons olive oil
3-4 cups coconut oil (for frying)
egg roll or wanton wrappers
1 avocado - mashed
1 egg + 1 Tbs milk
ginger to taste
2 tablespoons minced garlic
Directions:
I used the food processor to chop the onion, celery, bell pepper, carrots and a few chunks of the chicken. once that was chopped I put 2 tablespoons of olive oil in a hot skillet and sauteed the mixture with 2 dashes of ground ginger and 2 tablespoons minced garlic until the onions and peppers were soft.
Next I mashed 1/2 the avocado into a paste and set it aside to fill with. Next I mixed the egg and milk bath. Next I ripped the cabbage into smaller strips to fit the wrappers.
Filling the wrappers:
I used a spoon to spread the avocado then placed a cabbage leaf strip on. then I spooned the mixture and chicken onto it. wrapped it sealed the edges with the egg bath.
then I dipped them in the egg bath on both sides let excess drip off. Then transferred them to a preheated skillet with the coconut oil in for frying them. they are down when they are golden brown.
(a few of mine got a bit darker)

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Baked Salmon with Avocado Sauce


Ingredients:
6- 6oz Salmon Fillet (skin removed)
3 Tbs fresh chopped dill
1 heaping tsp minced garlic
1/2 cup sour cream
Salt and pepper to taste
2 Tbs lemon juice
1 Tbs Olive oil
1 whole ripened Avocado
Directions:
Pre heat oven to 400°
While oven is heating... Mix together Avocado, chopped dill, garlic, sour cream,lemon juice, and salt and pepper to taste.. and mix with hand mixer until well mixed and refrigerate .
Place salmon pieces in a baking dish and brush both sides liberally with Olive oil and season with salt and pepper.
Place in oven for 10 -12 minutes depending on thickness...remove from oven and top with avocado dip!!
ENJOY!!!


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EASY PEACH COBBLER


Ingredients:
Peaches – 5 - 6 cups of fresh, diced or about 50 oz canned, with juice drained off
1 box of cake mix (yellow, white, or butter flavor – not with pudding)
1 – 12 oz can of lemon-lime soda (Sprite, 7-Up or store brand)
1 -2 Tbsp Cinnamon (adjust for your own taste)
Directions:
Prepare fresh peaches by peeling and cutting into chunks OR drain cans of peaches. Spray a 9 x 13 pan with non-stick spray and put peaches in pan.
Open cake mix and sprinkle all of it on top of peaches. Press cake mix down into peaches with a spoon or your hand.
Slowly pour entire can of soda over all of the cake mix. Do not mix in!
Now preheat your oven to 350 degrees and let the soda bubble on top of the cake mix for a few minutes.
Gently sprinkle cinnamon over the soda.
Bake for 1 hour then let cool 5-10 minutes.
Serve plain, with whipped cream or with vanilla ice cream.
ENJOY!
(adapted from butterwithasideofbread.com)


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Pineapple Orange Bars



Ingredients:

2/3 Cup + 2 T Graham Cracker Crumbs
2 T. Butter
1/2 cup unsweetened chilled Orange Juice
1/2 cup instant nonfat dry Milk
1 Egg White
1 T. Lemon Juice
1 - 8 oz. can crushed pineapple (drained)
4 pkg Sweetener of choice (Stevia, etc) optional

Directions:
Mix together 2/3 cup of Graham Cracker crumbs and butter.
Press mixture into an 8" square pan.
Mix your orange juice, dry milk, egg white and lemon juice at high speed for 3 minutes.
If you want it a little sweet mix your sweetener in and blend an additional 3 minutes.
Next fold in your pineapple (drained).
Pour into your prepared graham cracker crust.
Sprinkle your remaining 2 T of graham cracker crumbs on top.
Place in freezer for at least 6 hours.
Enjoy!


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Cool Whip Pudding Pops



Another great snack for after school, too!

Cool Whip Pudding Pops
1 pkg sugar free instant pudding
1 1/2c skim or fat free milk
2c fat free cool whip.

Dissolve pudding in milk, whip in cool whip. Spoon into 3 oz Dixie cups or ice cube tray and insert Popsicle stick or tooth picks. Freeze. Don't forget you can use other pudding flavors also to change it up! YUMMY!!!

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Ambrosia Fruit Salad


Ingredients: 
1 (8 ounce) container frozen whipped topping, thawed
2 1/2 cups shredded coconut
1/2 cup chopped walnuts (optional)
1 (8 ounce) can fruit cocktail, drained
1 (8 ounce) can pineapple chunks, drained
1 (11 ounce) can mandarin oranges, drained
3 cups miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (optional)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Directions:
In a large bowl, combine the whipped topping, coconut, chopped nuts, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg and cinnamon. Mix together well and refrigerate for 30 to 45 minutes.
Strawberries on side(optional)

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Macaroni and Cheese Muffins




Servings: 12 servings
Serving Size: 1 cupcake

Ingredients
3 cups of cooked pasta (elbows or i used the pasta from a mac n cheese box)
1 cup cooked, drained spinach
1/2 cup shredded Gruyere cheese*
1/2 cup shredded Swiss cheese*
1 cup 1% milk
1 egg
1 egg white
1 tbsp butter
1 tbsp flour
1 clove of crushed garlic
Salt and pepper to taste
*any of your favorite cheese would work and you can lower calories with reduced fat versions

Directions
1. Preheat your oven to 400 degrees. Line a muffin tin with cupcake liners or cooking spray. I prefer cupcake liners because they are easier to get out.
2. In a small sauce pan, melt the butter over medium heat. Slowly whisk in the flour to make a roux. This will help thicken the sauce.
3. Add in the milk and garlic bring it to just under a boil. Slowly whisk in the cheese and continue to cook until the cheese sauce comes together.
4. Pull the cheese sauce off the stove and mix in one egg and one egg white. Adding eggs will help the cupcakes to stay together.
5. In a large bowl, combine the cooked pasta, spinach, cheese sauce, salt, and pepper. Pour the mixture into your cupcake tin evenly.
6. Bake for 10-15 minutes until the macaroni and cheese cupcakes get brown on the top. Enjoy as a great lunch, fun appetizer, and treat!

Shortcut: Don’t have time to make the cheese sauce? Instead you can just mix the cheese, milk, garlic, egg, and egg white into the pasta just after it was cooked and it is still warm. The cheese will just begin to melt. Stir in the spinach, salt, and pepper and then bake. The texture will be a little less creamy but they are just as delicious!

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Cajun Crab Balls


*Can substitute a different fish if desired

1 pound crab meat
1 egg, slightly beaten
4 slices bread, broken into small pieces, crusts removed
1/3 cup mayonnaise
2 teaspoons Cajun seasoning
1 teaspoon prepared mustard
dash black pepper
1 Tablespoon Worcestershire sauce
1 teaspoon dried parsley
paprika
butter

•Combine all ingredients except paprika and butter, roll into 1/2 inch balls, place on greased baking sheet, sprinkle with paprika.
•Bake in preheated 375 degree oven for 15 minutes.
•Then turn them over, push an indentation in middle of balls with finger, put dab of butter in indentation, return to oven and bake for 5 more minutes.

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