Low Carb & Meatless!! You will NOT miss the chicken!! PROMISE!!Ingredients:2-3 small/medium zucchinis (washed)
1 Red Pepper
1 Green Pepper (or any color of your choice!)
1 Small Red Onion
1 Garlic Clove
1 Packet of Dry Fajitas Seasoning (ex. Ole El Paso's Low Sodium)
6-8 Romaine Lettuce Leaves (or other crunchy lettuce leaf of your choice)
*Optional Toppings*
Salsa
Chopped Tomato
Chopped Avocado
Red onions
Greek Yogurt (Plain)
Chives
Shredded Cheese
Directions:
Cut both peppers and red onion into strips. Cut zucchinis into spears...
Cook peppers & onion in a bit of olive oil (med. heat), until tender crisp (approx. 4-6 mins). Place in separate bowl. Cook zucchini spears with a bit of olive oil & crushed garlic clove until tender crisp... (approx. 5-7mins, depending how thick you cut them)... once zucchinis are done, add cooked peppers & onion to the pan to reheat... stir in your dry Fajitas spice packet (add a bit of water per the directions on the packet)...simmer until ready.
Toppings used here are chopped tomatoes, chopped avocado, salsa, plain Greek yogurt (to replace sour cream)...and a bit of chopped red onion on top!
Highly recommend enjoying them with the Romaine Lettuce leaves... or you can also use your favorite tortilla wraps!
Serves 2-4 People
*Can be made Gluten Free (depending on Fajita seasoning brand selected)
Enjoy!!
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber! https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
Not too many people can pass up Mexican! Ingredients:Easy chili
I make this only when I am making Navajo tacos, quick easy and tasty!
1 Pound ground beef
1 Tsp. garlic salt
1 Tbsp. onion flakes
2 large cans Red kidney beans, drained
1 can pinto beans, drained
1 small can tomato sauce
tomato sauce can full of water
2 Tbsp chili powder
salt and pepper to taste
Directions:
In a large skillet cook hamburger, breaking it up as you go. Add the
onion flakes, and garlic salt. Cook and drain grease.
Pour drained beans into a large pot, or a crock pot. Add tomato
sauce, water, and chili powder, and salt and pepper to taste.
Add the hamburger to the beans, mix together well and
simmer till ready to eat.
Fry bread
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups water, warm
oil for frying in deep fryer, or deep cast iron skillet
Directions:
In a large bowl, combine the dry ingredients together with a whisk.
Add the water, and mix flour and water together well. Roll into a ball,
and let set for an hour.
Before you start cooking, have a pan with a wire rack for draining the fry
bread, and have the deep fryer, or cast iron skillet heated to 375.
On a floured board, or a pastry sheet, break off pieces of the dough
and form into a ball about golf ball size. Use your best judgement.
Roll them out with rolling pin, and add flour to avoid sticking.
Roll to bout 1/4 inch, and carefully drop into hot oil cooker, or cast
iron skillet, doing one at a time. Cook on one side, till edges start
to brown, then turn over. You want the color to be a light golden brown.
DO NOT LEAVE UNATTENDED!!
Set them on rack to drain, until ready to use
Toppings for Navajo tacos:
Chili
Lettuce
Grated cheese
Diced tomatoes
chopped onions
sliced olives
frozen corn, thawed, or fresh corn cut off cob
jalapenos
guacamole
sour cream
Salsa
Enjoy!!
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
Makes 303 ripe bananas2 cups oats
1/4 c peanut butter
1/4 c cocoa powder
1/3 c unsweetened apple sauce
1 tsp vanilla
Preheat oven to 350F. Mash bananas then add the rest of the ingredients and stir and let sit for 20 min. Then drop by teaspoonful onto ungreased cookie sheet. Bake 10-12
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
What you will need:1 bag fresh spinach (chopped) or 2 10oz bags frozen (I used frozen this time)2 TBS garlic chopped (i used a bit more, love garlic)3 TBS Butter
3 TBS Olive oil
1 14oz can Artichokes hearts (squeezed and chopped)
Half pint Heavy Cream
Sm bag of 3 cheese blend shredded cheese = 2 cups
Prepare:
Saute Garlic, butter and oil until garlic is slightly brown not dark.
Add Spinich and Artichoke hearts (make sure you squeeze the juice out of the hearts and chopped) cook until spinach is soft and cooked down.
Slowly add heavey cream and stir, You won't use the whole container just about
3/4 of cream. Let it cook about 5 minutes stirring frequently so it won't stick.
Add cheese, shut the stove off and stir well..
*Add seasonings (salt , pepper, Garlic powder) to taste*
*Tortilla chips for dipping or whatever you desire**
ENJOY!!!
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
Ingredients:1 onion, chopped3 cloves minced garlicground ginger (use as much to your taste)
1 medium head bok choy, chopped
2 teaspoons sesame seed oil
2 (3 ounce) packages beef flavored ramen noodles
2 tbl soy sauce
2 tbl Peanut Sauce
1 tbl Oyster Sauce
2 X 900ml of box of Beef Brooth (I used the less salt ones)
2 cups of water
1 package roughly.250kg Beef Brisket strips
Green onion
Tip - (adjust the sauces to your liking)
Directions:
1. In a med bowl mix Brown meat, soy sauce, Peanut Sauce, Oyster sauce mix well and let set for about 10 – 15 min
2. Chop onion, garlic and ginger, add to the meat, and mix
3. In a large skillet add sesame oil and heat, add meat mixture, just to soften the onions and brown the meat so it’s not to pink on the inside. It won’t take long.
4. Transfer meat to a large cooking pot. Stir Add beef brooth and water and a 1 tea spoon sesame seed oil and bring soup to a boil. Stir in bok choy. Reduce heat and simmer for about 3 minutes.
5. Stir in noodles. Simmer 3 minutes longer, or until bok choy and noodles are soft. Stir in seasoning packets, and a little extra soy sauce.
6. Add to serving bowls and top with green onion for garnish.
Enjoy
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
About This Recipe"This is a nice change from your ordinary pancake. The cardamon goes nicely with the rose water while the cinnamon is a nice addition to the orange blossom water. Note: I have not tried this recipe. It seems that it batter would be dry the way it is listed. Water may need to be added to the mixture."
Ingredients
1 1/2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon cardamom or 1/4 teaspoon cinnamon
1 large egg
1 tablespoon honey
1 tablespoon rose water or 1 tablespoon orange blossom water
2 tablespoons almond oil
Directions
Mix the flour, baking powder, cardamon (or cinnamon), sugar, and salt in medium bowl.
Beat the egg, honey, rose water (or orange blossom water) and oil together in small bowl. Then combine the egg mixture with the dry ingredients. Stir until well blended.
Note: 1/2-1 cup of water may need to be added to the batter to get the right consistency.
Pour a small amount of almond oil onto griddle then heat. Ladle a small amount of the batter onto the griddle.
Smooth into a circle then fry until bubbles appear and edges are dry. Flip over & continue to cook until the other side has turned golden.
Courtesy of www.Food.com
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/Get your THRIVE on!!!! www.goingtothrive.com
Ingredients.1 Large Portobello Mushroom Cap Wiped Clean.
2 Pieces Bacon Cut in Half.
Asiago Cheese (or cheese of your choice)
Olive Oil.
McCormicks Ground Garlic & Parsley Mix.
Instructions
Cook bacon on foil on grill till crispy
Generously oil and season mushroom cap
Take bacon off of the foil and cook the mushroom cap right in the small amount of bacon grease left in the foil for about 4 minutes on each side or until desired tenderness.
Place cooked bacon on top and shred some of your favorite cheese on top.
You can cook this right on your stovetop
Enjoy!
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
Easy 4th of July dessert!!! No Bake & Delicious!!Ingredients>>Cream Cheese
Confectioners Sugar (powdered)
Jar of Maraschino Cherries
Graham Crackers
Pecans
Mix softened regular sized pkg Philadelphia Cream Cheese with 3/4 cup of Confectioners Sugar - Mix til smooth and creamy
(you can add more sugar if you like:)
Mix together in a separate bowl:
Crushed Graham Crackers (about 2-3)
& 1/4 cup very crushed pecans
Roll/cover each Maraschino Cherry with the cream cheese mixture. (I found it sticks easily if you roll the cherry in some powdered sugar by itself first)
Now roll each cherry in graham cracker/pecan mix
Once they are all covered, put them in the freezer at least one hour before serving!
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
Prep Time: 10 minsTotal Time: 40 minsServings: 6About This Recipe
"This is a yummy candy that I make each year to put in amongst (if that is a word) my cookies on the trays. It came from a Better Homes & Garden Candy Cookbook back in the '60s. It is one that is easy to make and comes out great every time. It is very tasty and has a great crunch if you are sure to bring it to the hard crack stage."
Ingredients
CANDY
1 cup butter
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
1 cup coarsely chopped almonds ( toasted)
TOPPING
4 (4 1/2 ounce) milk chocolate candy bars ( melted)
1 cup finely chopped almonds ( toasted)
Directions
CANDY:.
In a large saucepan melt butter; add sugar, corn syrup, and water.
Cook stirring occasionally to hard-crack stage (300 degrees) on a candy thermometer--watch carefully after 280 degrees as it rises fast after this.
Quickly stir in the coarsely chopped almonds.
Spread in ungreased 9x13 pan.
Cool thoroughly and turn out onto waxed paper.
TOPPING:.
Melt the chocolate and spread half on top of the candy.
Sprinkle with half of the finely chopped almonds.
Cover with wax paper and invert.
Page 2 of 2Almond Butter Crunch Candy (cont.)
Directions
Spread the other half of chocolate and sprinkle other half of nuts.
If necessary chill in refrigerator till chocolate is firm.
Crack in pieces.
Courtesy of www.Food.com
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/Get your THRIVE on!!!! www.goingtothrive.com
500 gms boneless skinless chicken breast (about 2 large)2 cups mushrooms, cut in half1 clove garlic, minced3 sprigs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour (salt and pepper)
2 tbs butter
2 tbs olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded asiago cheese
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
seasoned flour:
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
Pound chicken breast with a meat mallet so it is about 1/4" thick. Cut into serving-sized pieces (2 or 3 pieces per breast)
Heat the butter with 1 tbs of olive oil in deep pan over medium heat.
Coat the chicken in seasoned flour. Add to hot pan and sauté until golden on each side. Remove from pan and put aside.
Add remaining olive oil to hot pan and sauté mushrooms and garlic until they begin to brown.
Add white wine to pan. Bruise the fresh thyme by twisting it between your fingers and add to pan.
Add the chicken back and bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Remove chicken and add the cream to pan and heat through. Add the asiago cheese, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2.
Add chicken back to pan and heat through.
Garnish with sprigs of fresh thyme. May be served over any pasta.
┊ ┊ ┊ ☆ Follow me ---> https://www.facebook.com/kcameron17
┊ ┊ ★Visit my web site ---> http://cameron17.eatlessfeelfull.com/
┊ ☆Join my Group--> https://www.facebook.com/groups/getskinnywithkari/
★Join my Team-->http://kcameron_17.SBCpower.com/
Yields: 6 mushrooms6 large portobello mushroom caps, stems removed1/4 teaspoon seasoning salt1/4 teaspoon fresh ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
2 minced garlic cloves
1/4 cup finely shredded Parmesan cheese
2 tablespoons finely chopped Kalamata olives
1 tablespoon finely minced chives ( may substitute green onion)
1/2 teaspoon Italian seasoning
1 cup prepared marinara sauce
1/2 cup shredded mozzarella cheese
Directions:
Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese. Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.
Courtesy www.food.com
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
serves 21/2 pound large shrimp, peeled and deveined1/4 cup olive oil2 T honeyjuice of one small lemon, or half a large lemon (2-3 T)
zest of one small lemon or half a large lemon
2 cloves garlic, smashed
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1.) In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.
2.) Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.
3.) When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)
4.) Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately!
The sweet honey got a little caramelized and crunchy in the hot pan, and the red pepper flakes and lemon add just enough kick to cut through the sweetness. Best of all, they took about 10 minutes to make, start to finish… perfect for a quick weeknight meal!
┊ ┊ ┊ ☆ Follow me ---> https://www.facebook.com/kcameron17
┊ ┊ ★Visit my web site ---> http://cameron17.eatlessfeelfull.com/
┊ ☆Join my Group--> https://www.facebook.com/groups/getskinnywithkari/
★Join my Team-->http://kcameron_17.SBCpower.com/
Chicken Coating...3-4 boneless chicken breastssalt and pepper to taste
1 cup of cornstarch
2 eggs beaten
1/4 cup of canola oil
Sweet and Sour Sauce
3/4 cup of sugar
4 TBSP of ketchup
1/2 cup of distilled white vinegar
1 TBSP of soy sauce
1 TSP of garlic salt
**Preheat oven to 325 deg
**Rinse chicken breasts and cut into bite size cubes
**Season with salt and pepper to taste
**Coat the chicken with cornstarch than dip into the beaten eggs
**Heat the oil in a large skillet and cook chicken until browned but not fully cooked
**Place the chicken in a 9x13 greased baking dish
**Place ingredients for the sweet and sour sauce in a bowl and mix with a whisk than pour over the chicken
**Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
Servings: 22 boneless skinless chicken breast halves, cut into thin strips4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
Garnish
1/4 cup grated parmesan cheese
1 Place chicken and Cajun seasoning in a bowl and toss to coat.
2 In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3 Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4 Pour over hot linguine and toss with Parmesan cheese.
Courtesy of www.food.com
Prep Time: 10 minutesCooking Time: 15 minutesTotal Time: 25 minutes
Ingredients:
1 Tblsp Sesame Oil
I Lg. White Onion, diced
1 Tblsp Minced Garlic
½ Tblsp Minced Ginger, (I used fresh)
¾ c Chicken broth
1 Tblsp. Cornstarch (mix it well in the Chicken Broth)
1 Tblsp. Liquid Amino (we don’t use soy sauce – but you can)
1 lb of Lg. Shrimp, peeled & deveined
2 Tblsp. Seasoned Rice Vinegar
2 Lg. Eggs
4 c Broccoli Florets, frozen – STEAM separately, and sit aside; NOTE: OR any other veggies you’d like… mixed veggies, peas, carrots, water chestnuts etc…
1 Tblsp Red Pepper flakes
Salt & Pepper to taste
Instructions:
Heat oil in a large skillet (or wok) over med heat.
Cook ingredients #2 - 4 until onions appear glassy (about 1-2 minutes)
Reduce heat to LOW; and add Chicken Broth then bring mixture to a boil.
Add Shrimp, cook until pink – do not overcook about 3 min
HERE you can get creative: add your choice of veggies
Add Scrambled Eggs here, stir well
Add Liquid Amino, then Red Pepper flakes and Salt & Pepper to taste and stir. Enjoy!!
If you need more thickening, simply add a little more cornstarch mixture (1 Tblsp to 3/4c water) until desired thickness is achieved
My Notes: I served this over white rice. Jasmine or Basmati is my favorite (love the smell) but use whatever you like.
My General rule of thumb for cooking rice is equal parts liquid to rice on stove, bring to a rolling boil for 3-5 min on high heat, then reduce to low; cover with lid and remove from heat until liquid is gone and fluff with fork.
We eat stir fry dishes at least once a week and Cupcake likes using Chop Sticks… I went to my local Chinese market in Chinatown and purchased the ones you see in the photo. (Thanks Mrs. Nan)
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber! https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
Serves 2Ingredients: 1 Bunch of Kale, stems removed and rough chopped ½ Lg Onion, sliced
3-4 slices bacon or pancetta, cooked (favorite cut)
½ Lg. Jalapeno, sliced in rings (optional)
1-2 slices Rotisserie Chicken, breast (skin removed)
4 Mission Figs (can use dates or prunes)
2Tblsp Dried Cranberries
1 Tblsp Extra Virgin Olive Oil
1 Tblsp Sesame Oil (optional, can substitute with EVOO)
Shaved Parmesan Cheese
Salt & Pepper to taste
Directions:
1. Heat oil in a Large skillet over Med-High heat. Add onions until translucent. *Keep stirring, can brown quickly.
2. Remove and drain on paper towels.
3. Reduce heat to Medium and add Kale, let it cook down then ADD Salt & Pepper to taste, then add Figs.
4. Return Onions to the pan, stir then remove from heat.
5. Toss lightly with Dried Cranberries, Bacon, Jalapenos, and Parmesan Cheese
6. Best served warm
NOTES:
- You can substitute any protein with this dish or opt to leave it out, as this salad is very satisfying on its own.
- I’ve prepared this dish using Shallots and prefer them to be CRISPY as a topping
- We love the heat of the Jalapeno – but feel free to remove the vein & seeds to reduce heat
- *Add Goat Cheese to take this Salad to another stratosphere!! Seriously, it’s that good!!
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber! https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
This happens to be my favorite coffee drink but it comes with a hefty price tag… so here’s my spin on the Famous Coffeehouse drink and I must admit, it’s pretty darn good!!**************************************Ingredients:
8 ounces of Espresso coffee (your choice coffee/flavor)
6 ounces of Steamed milk
½ - 1 Teaspoon pure Vanilla
Whipped Cream
Caramel (see my recipe below)
Directions:
Make Espresso: 3 heaping Tblsp to 8 ounces of water
Add Vanilla while brewing
In a 8 ounce cup, add 4 ounces of coffee
Add 3 ounces of Steamed milk
*Add your choice of Sweetener
Top with Whipped Cream and Drizzle with Caramel
My Note:
This recipe was brewed using a French press (pictured), but can achieve the same results from auto drip makers.
I drizzle Caramel to the inside of the cup prior to adding hot liquids thus eliminating any additional sweeteners.
The Caramel:
Ingredients:
½ stick of Butter (about 4 Tblsp)
1 cup Brown Sugar
½ cup Cream (I like the richness that cream adds, but Milk or Half & Half can be substituted
1 Tblsp Vanilla
½ Tsp Cayenne pepper
Pinch of Salt
Pinch of Cardamom (optional)
Directions:
Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Store in Refrigerator.
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber! https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
Gluten free and Easy!!! Ingredients:Serves: 24 Yield: 24 cookies
1 cup peanut butter
1 cup sugar
1 large egg, beaten
1 teaspoon baking soda
Preheat oven to 350* and grease cookie sheets.
1)Beat together peanut butter and sugar in a large bowl with an electric mixer until smooth.
2)Add beaten egg and baking soda to peanut butter mixture and beat until well combined.
3)Roll 1 teaspoon of dough into a ball and place on cookie sheet.
4)Place dough balls one inch apart on cookie sheet and flatten with tines of fork making a cross pattern.
5)Bake until puffed and a golden pale, about 10 minutes.
6)Cool cookies on baking sheet about 2 minutes and then transfer with spatula to rack to cool.
May be kept in air tight container at room temperature for 5 days.
Makes about 2 dozen cookies.
Courtesy of www.food.com
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber! https://www.facebook.com/groups/getskinnywithkari/Get your THRIVE on!!!! www.goingtothrive.com
Its that time of year again! Flea season for animals (especially dogs who like to be OUTSIDE, in the DIRT.. ) Here is a chemical free preventive spray to use on your dogs. I also mix vinegar with my pups shampoo equal parts in my hand to help rid any that are lingering...
How to prepare:
1 C white distilled vinegar
32 Ounces water
A few drops of lemongrass or lavender essential oil (to smell good but also, fleas, like other bugs, do not like either of these plants/oils/scents- it'll help keep those buggers at bay!:))
You will also need a spray bottle large enough to hold this all together and use
Directions
Mix the vinegar and essential oil together then add to water in the spray bottle and gentle shake. You can mist your dog (please keep away from their eyes -- for hard to spray areas I suggest using a hand towel or cloth with mixture on it and rub on those areas) You can also spray your pets bedding and clothing, collars etc. You can do this weekly! Also I do mix white vinegar with her shampoo when bathing her now in case there are any buggers on her.
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber! https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
I know a lot of people LOVE these.8 limes, fresh pulp and juice24 leaves fresh mint
5/8 cup sugar
7/8 cup white rum
7/8 to taste club soda, chilled
1)Place lime juice, mint and sugar into a pitcher.
2)Using a muddle stick mash to release mint oils, and dissolve sugar into juice.
3)Add rum and lots of ice topped with club soda. Adding more club soda to glasses if a lighter drink is desired.
4)Garnish with fresh mint and lime slices.
Recipe courtesy of www.food.com
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/Get your THRIVE on!!!! www.goingtothrive.com
1/2 fresh pineapple diced1/2 Red Onion diced
2 small tomatoes
Cilantro
1 Jalapeno (optional)
Mix all together and refrigerate.
This is delicious and a great garnish for any of your grilled or baked main dish meats. Let me know what you think!
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
Need a new smoothie idea??? 1 cup of Almond Milk (can use Vanilla flavored Almond Milk or Coconut Milk)4 cups of Frozen Tropical Fruit (I used Mango, Papaya, Strawberries, Pineapples)
1 Banana
Agave, sweeten to taste, (or preference) - optional
Cardamom and Cayenne Pepper (or preference) - optional
Note: this recipe was prepared in my VitaMix and will yield a thick, milkshake consistency product. If you want a looser texture, simply add more milk.
** Don’t have 4 cups of Frozen Fruit..? Add Ice to get to the 4 cup mark
This recipe should be adapted to your choice of Spices/Flavorings
☆ ☆ Click and join us here---for more every day fun, tips, recipes, weight loss support & motivation.. and learn about Skinny Fiber!https://www.facebook.com/groups/getskinnywithkari/
Get your THRIVE on!!!! www.goingtothrive.com
