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Monday, September 30, 2013
Cinnamon Pancake Stack
Ingredients:
for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
1 tsp. salt
2 cups milk
2 cups water
4 tbsps canola oil
4 large eggs, lightly beaten
4 cups all-purpose flour
8 tsps baking powder
1 tsp. salt
2 cups milk
2 cups water
4 tbsps canola oil
4 large eggs, lightly beaten
for the Cinnamon Filling
1 cup butter, melted (200gm)
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon
1 cup butter, melted (200gm)
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon
for the Cream Cheese Glaze
1/2 cup butter (100gm)
4 oz. cream cheese
1 1/2 cups sugar
1 tsp. vanilla essence
1/2 cup butter (100gm)
4 oz. cream cheese
1 1/2 cups sugar
1 tsp. vanilla essence
Directions:
To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.
To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
Heat your griddle/pan to exactly what temperature you want but not to high or you could burn the cinnamon. You don't want these too cook too quickly.
Pour desired amount of mixture onto girdle or pan. cook for a few seconds to seal the base before adding the cinnamon mixture. Using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.
To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.
Place pancake on plate, then cover with cream cheese glaze. keep doing this until you have run out of pancakes. pour cream cheese glaze over the top when finished.
Heavenly Orange Chip Scones
Ingredients:
4 cups all purpose flour
1 cup granulated sugar
4 teaspoons baking soda
1 tablespoon grated navel Orange peel
1 cup (2sticks) unsalted butter Cut into pieces and softened
1 cup buttermilk
3 large eggs
1 teaspoon orange extract
1 tablespoon milk
1/2 teaspoon salt
1 cup of nestle tolhouse semisweet chocolate mini morsels
1 cup golden raisins
4 cups all purpose flour
1 cup granulated sugar
4 teaspoons baking soda
1 tablespoon grated navel Orange peel
1 cup (2sticks) unsalted butter Cut into pieces and softened
1 cup buttermilk
3 large eggs
1 teaspoon orange extract
1 tablespoon milk
1/2 teaspoon salt
1 cup of nestle tolhouse semisweet chocolate mini morsels
1 cup golden raisins
Icing ingredients
Combine 2cups powdered sugar
1 quater cup orange juice
1 tablespoon grated orange peel
1 teaspoon orange extract
In a medium bowl, mix till smooth
Combine 2cups powdered sugar
1 quater cup orange juice
1 tablespoon grated orange peel
1 teaspoon orange extract
In a medium bowl, mix till smooth
Preheat oven 350
Lightly grease baking sheet. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Add morsels, raisins and peels and mix well. Cut in butter w pastry blender or 2 knives till mixture resembles corse crumbs. Combine buttermilk 2 eggs and orange extract in a small bowl, then pour buttermilk mixture to the flour mixture just until a sticky dough is formed. DO NOT OVER MIX. Drop by one fourth cup fuls onto prepared baking sheets. Combine remaining egg mixture on top of dough.
Bake for 18-22 mins or until toothpicks inserted come out clean. Bake one baking sheet at a time. Cool on wire racks for 10 mins. Drizzle scones w icing. Serve warm. And enjoy!!!!
Lightly grease baking sheet. Combine flour, sugar, baking powder, baking soda and salt in a bowl. Add morsels, raisins and peels and mix well. Cut in butter w pastry blender or 2 knives till mixture resembles corse crumbs. Combine buttermilk 2 eggs and orange extract in a small bowl, then pour buttermilk mixture to the flour mixture just until a sticky dough is formed. DO NOT OVER MIX. Drop by one fourth cup fuls onto prepared baking sheets. Combine remaining egg mixture on top of dough.
Bake for 18-22 mins or until toothpicks inserted come out clean. Bake one baking sheet at a time. Cool on wire racks for 10 mins. Drizzle scones w icing. Serve warm. And enjoy!!!!
Apple Pecan Crisp
1 Cup Chopped Pecan
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
4 cups apples - peeled, cored and chopped
2 teaspoons ground cinnamon
Drizzle a little caramel syrup on top.
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
4 cups apples - peeled, cored and chopped
2 teaspoons ground cinnamon
Drizzle a little caramel syrup on top.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 8-inch round pans.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Do this in each pan-->Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture. Then top each pie with chopped pecans.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Don't forget to drizzle the caramel on top when its done.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Do this in each pan-->Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture. Then top each pie with chopped pecans.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Don't forget to drizzle the caramel on top when its done.
☆ HAVE A BLESSED Day ☆
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Cheese Onion and Bacon Rolls
Scone mix:
4 cups flour
4 tsp baking powder
25gm butter melted
water to mix.
4 cups flour
4 tsp baking powder
25gm butter melted
water to mix.
Sift flour and baking powder. Stir in melted butter and water until a stiff dough.
Halve the mixture and roll out into a rectangle.
Filling:
2 slices bacon - chopped
1 onion - chopped
1 cup grated cheese
2 slices bacon - chopped
1 onion - chopped
1 cup grated cheese
Put the filling on the scone dough and roll up width ways. cut into 1 inch slices and place on oven tray. Sprinkle with grated cheese.
Bake 200C for approximately 15 mins or until golden brown
Stuffed Chicken Breasts
INGREDIENTS:
4 skinless, boneless chicken breast pounded to 1/2 inch thickness
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 Asparagus tips
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded
mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
4 skinless, boneless chicken breast pounded to 1/2 inch thickness
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
8 Asparagus tips
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded
mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well.
3. Season chicken breasts with salt and pepper to taste. Lay the chicken breasts out on a clean surface, and spoon 1/4 of the spinach mixture onto each one, place 2 asparagus spears on top. Roll up chicken to enclose the spinach and asparagus. Secure with toothpicks, and arrange in a shallow baking dish.
4. Pour sauce over all and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through.
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well.
3. Season chicken breasts with salt and pepper to taste. Lay the chicken breasts out on a clean surface, and spoon 1/4 of the spinach mixture onto each one, place 2 asparagus spears on top. Roll up chicken to enclose the spinach and asparagus. Secure with toothpicks, and arrange in a shallow baking dish.
4. Pour sauce over all and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through.
Another Satisfied Customer
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Scotcharoos
Ingredients are:
1 cup brown sugar
1/2 cup granulated sugar
1-1/2 cups corn syrup
1-1/2 cups peanut butter (I always throw more in, I love PB)
6 cups corn flakes (you can also use rice krispies)
12 oz. pkg. semisweet chocolate chips
12 oz. pkg. butterscotch chips
1 cup brown sugar
1/2 cup granulated sugar
1-1/2 cups corn syrup
1-1/2 cups peanut butter (I always throw more in, I love PB)
6 cups corn flakes (you can also use rice krispies)
12 oz. pkg. semisweet chocolate chips
12 oz. pkg. butterscotch chips
So in a big pot (because even the cereal will go in) heat the corn syrup and sugars till a slow boil, add in the PB, and just till smooth, you don't want it to burn, stirring all the time... when mixture is smother stir in cereal till coated... press into a buttered cookie sheet... and then when cooled, microwave the chips till melted and top!! SO delicious! =]
Enjoy!
Enjoy!
Confetti Cake Batter Cheesecake Bars
Ingredients:
1 Box of Funfetti cake mix
3 Eggs
1 Stick of butter (Softened)
1-8 oz pkg of Cream Cheese (Softened)
1 Box of Funfetti cake mix
3 Eggs
1 Stick of butter (Softened)
1-8 oz pkg of Cream Cheese (Softened)
1 teaspoon of vanilla extract
Directions:
*Pre-heat oven to 350 degrees
*Very lightly spray pam on bottom of 9X13 cake pan
*In a large bowl mix box of funfetti cake mix, stick of softened butter, Separate 1 cup of mix for later.
*In a medium bowl beat together package of cream cheese, 3 eggs & teaspoon of vanilla extract until smooth & creamy. Pour in and mix together with the cake mix
Pour into pan and Sprinkle the 1 cup of cake mix you set aside on the top.
Bake at 350 degrees for approx. 25 minutes. May require a little more baking time if center is still gooey and sticks to knife when checked. When it’s done Let cool and then cut into squares and enjoy!
*Pre-heat oven to 350 degrees
*Very lightly spray pam on bottom of 9X13 cake pan
*In a large bowl mix box of funfetti cake mix, stick of softened butter, Separate 1 cup of mix for later.
*In a medium bowl beat together package of cream cheese, 3 eggs & teaspoon of vanilla extract until smooth & creamy. Pour in and mix together with the cake mix
Pour into pan and Sprinkle the 1 cup of cake mix you set aside on the top.
Bake at 350 degrees for approx. 25 minutes. May require a little more baking time if center is still gooey and sticks to knife when checked. When it’s done Let cool and then cut into squares and enjoy!
Hoasie Rolls (New Mexico Style)
2 cups flour, 1/2 cup shredded cheddar cheese, 1/4 tsp salt, 1 pkg yeast or 2 1/4 tsp yeast in a jar, 3-5 tablespoons chopped green chile, ( I used fresh roasted and peeled chile), 2 1/2 tsp sugar, 1 cup warm water, 1/2 tsp onion powder, 1/2 tsp garlic powder, 3 tbls veggie oil, or olive oil.
Fill a large mixing bowl with hot water to warm the bowl. Pre heat your oven to 350 degrees. I pre measure everything in small bowls to have it all ready. Dump hot water out of the bowl, put one cup warm water
(between 110 -115 degrees) in the pre warmed bowl, add yeast and salt, stir gently to dissolve yeast. Let this sit for about two minutes. Add sugar, gently stir, add seasonings, stir again, add green chile and cheddar cheese, stir until well mixed. Start adding flour, I add about a quarter cup at a time and continue to mix, keep adding flour until bread starts to form. Knead 20 times to mix all flour into the mixture. Grab a cast iron skillet, add 3 tbls oil to the skillet and warm it up, just to the point it is warm to the touch. Form 9 golf ball sized rolls, roll them once over in the oil in the skillet and place an even distance apart in the skillet. Cover with a tea towel and let the rise 30 to 40 minutes. Bake at 350 for 30 to 35 minutes. These are excellent with a pot of stew or a bowl of beans! Enjoy!
Fill a large mixing bowl with hot water to warm the bowl. Pre heat your oven to 350 degrees. I pre measure everything in small bowls to have it all ready. Dump hot water out of the bowl, put one cup warm water
(between 110 -115 degrees) in the pre warmed bowl, add yeast and salt, stir gently to dissolve yeast. Let this sit for about two minutes. Add sugar, gently stir, add seasonings, stir again, add green chile and cheddar cheese, stir until well mixed. Start adding flour, I add about a quarter cup at a time and continue to mix, keep adding flour until bread starts to form. Knead 20 times to mix all flour into the mixture. Grab a cast iron skillet, add 3 tbls oil to the skillet and warm it up, just to the point it is warm to the touch. Form 9 golf ball sized rolls, roll them once over in the oil in the skillet and place an even distance apart in the skillet. Cover with a tea towel and let the rise 30 to 40 minutes. Bake at 350 for 30 to 35 minutes. These are excellent with a pot of stew or a bowl of beans! Enjoy!
Easy Shrimp Salad
Ingredients:
1 to 1 1/2 lbs large Cooked Shrimp (each on cut in half)
1 whole Avocado cut in Chunks
1 Jalapeno pepper (seeds removed) diced
1/4 cup of chopped red onion
1 Tbsp of Olive Oil
The juice of two limes
2 tsp of Chopped fresh cilantro
1 large tomato chopped
Salt and pepper
Directions:
Toss all ingredients in a medium bowl and chill for and hour.
1 to 1 1/2 lbs large Cooked Shrimp (each on cut in half)
1 whole Avocado cut in Chunks
1 Jalapeno pepper (seeds removed) diced
1/4 cup of chopped red onion
1 Tbsp of Olive Oil
The juice of two limes
2 tsp of Chopped fresh cilantro
1 large tomato chopped
Salt and pepper
Directions:
Toss all ingredients in a medium bowl and chill for and hour.
Pork Loin Skillet Dish
4 boneless pork loins or cut bone out
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
2 tablespoons EVOO = Extra Virgin Olive oil
1 1/3 cup orange juice
1 1/3 cup Barbecue sauce I use Baby Rays
2 Tablespoons prepared Dijon Style mustard
Use mallet and beat the loin I use zip lock bag and cutting board and try to beat the loin to 1/4 inch- This makes it tender..
place sliced peppers on top of meat and roll meat up like jelly roll and use tooth pick to hold in place
Heat oil in heavy skillet I used a cast iron skillet..once oil is hot place meat rolls in and brown on all sides. Turn with tongs. once browned drain oil off .
mix orange juice and Barbecue sauce and mustard all together and poor in pan bring to boil then cover and simmer for 12 to 20 minutes until meat is tender.
This is very tender and please remember to remove the toothpicks before serving.
Monday, September 23, 2013
Easy Camp Stew
Easy Camp Stew
1 container Lloyd's barbecued chicken (can use another brand, that's just what I use, it is found in the meat section of my local grocery store)
1 container Lloyd's barbecued beef
1 container LLoyd's barbecued pork
6-8 medium potatoes, peeled and cubed
2 15 ounce cans whole kernel corn, drained
2 28 ounce cans crushed tomatoes
1 16 ounce bag frozen butter beans, cooked a
2 teaspoons Worcestershire sauce or to taste
3 -5 tablespoons ketchup
1 small onion chopped
Directions
Cook butterbeans while peeling potatoes.
Place all ingredients in pot large enough to hold it all, it should all fit in a 4 quart
Cook on medium for 30 minutes to 1 hours or until potatoes are done.
1 container Lloyd's barbecued chicken (can use another brand, that's just what I use, it is found in the meat section of my local grocery store)
1 container Lloyd's barbecued beef
1 container LLoyd's barbecued pork
6-8 medium potatoes, peeled and cubed
2 15 ounce cans whole kernel corn, drained
2 28 ounce cans crushed tomatoes
1 16 ounce bag frozen butter beans, cooked a
2 teaspoons Worcestershire sauce or to taste
3 -5 tablespoons ketchup
1 small onion chopped
Directions
Cook butterbeans while peeling potatoes.
Place all ingredients in pot large enough to hold it all, it should all fit in a 4 quart
Cook on medium for 30 minutes to 1 hours or until potatoes are done.
Buffalo Ranch Yogurt Dip
Buffalo Ranch Yogurt Dip
1 cup nonfat plain Greek yogurt
2 tbsp buffalo wing sauce (more or less to taste)
2 tbsp or 1 packet dry ranch dressing mix
Mix all ingredients together and serve with veggies or chips!
The whole recipe is only about 190 calories
1 cup nonfat plain Greek yogurt
2 tbsp buffalo wing sauce (more or less to taste)
2 tbsp or 1 packet dry ranch dressing mix
Mix all ingredients together and serve with veggies or chips!
The whole recipe is only about 190 calories
Low Calorie No Bake Cheesecake
1 reduced fat graham cracker ready made pie crust
1 container fat free cool whip
1 8oz package fat free cream cheese, softened
1 tsp lemon juice
1/4 cup splenda, stevia or other sugar substitute (can use regular sugar if you prefer)
Mix lemon juice, cream cheese and splenda until fluffy, fold in cool whip. Spread into the graham cracker crust and refrigerate for 2 hours before serving
Makes 8 slices 180 calories and 4 g of fat
Sunday, September 22, 2013
SBC
I received a question asking why some of my pics said SBC, SBC stands for Skinny Body Care and my colleagues and I all work together to bring you AMAZING recipes and we share them among each other!
Mixed Fruit Smoothie
Mixed fruit smoothie
1 cup coconut water
1 cup frozen mixed fruit ( I did peaches, berries, grapes, pineapple )
1 Tbsp chia seeds
2 Tbsp oatmeal
1/2 cup vanilla bean greek yogurt
Blend and enjoy!!!!!
1 cup coconut water
1 cup frozen mixed fruit ( I did peaches, berries, grapes, pineapple )
1 Tbsp chia seeds
2 Tbsp oatmeal
1/2 cup vanilla bean greek yogurt
Blend and enjoy!!!!!
Sara's Update
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To get started on your own 90 day challenge visit www.sbctina.com
"This is what 25 lbs looks like!" BAM! THAT'S IT... END OF TESTIMONY! LOL
To get started on your own 90 day challenge visit www.sbctina.com
3 Ingredient Chicken
Three Ingredient Chicken
Sweet and Savory = Yummy!
Need: 2 packets Dry Italian Dressing Mix
1/2 Cup Brown Sugar
6-8 Chicken thighs (You can use any chicken pieces, skin on)
Preheat oven to 350 deg.
Line a metal rimmed baking sheet or pan with foil.
Place brown sugar and seasoning packets in a large Ziploc freezer bag and shake to mix.
Add chicken pieces to bag and coat.
Place chicken pieces on pan skin side up.
Bake for 35 minutes for thighs, longer for thicker breast pieces or until juices run clear.
Sweet and Savory = Yummy!
Need: 2 packets Dry Italian Dressing Mix
1/2 Cup Brown Sugar
6-8 Chicken thighs (You can use any chicken pieces, skin on)
Preheat oven to 350 deg.
Line a metal rimmed baking sheet or pan with foil.
Place brown sugar and seasoning packets in a large Ziploc freezer bag and shake to mix.
Add chicken pieces to bag and coat.
Place chicken pieces on pan skin side up.
Bake for 35 minutes for thighs, longer for thicker breast pieces or until juices run clear.
Strawberry Fudge
STRAWBERRY FUDGE
INGREDIENTS:
1 16 oz can of strawberry frosting
1 12 oz bag of white chocolate chips
1 cup chopped pecans
Pink Sugar Crystals
DIRECTIONS:
Lightly spray pan with cooking spray.
Melt chocolate chips in microwave safe bowl, stirring every 30 seconds so not to burn.
Stir in strawberry frosting.
Stir in pecans.
Spread into pan.
Sprinkle with crystals.
Chill in refrigerator for 30 minutes.
Cut into squares and serve.
INGREDIENTS:
1 16 oz can of strawberry frosting
1 12 oz bag of white chocolate chips
1 cup chopped pecans
Pink Sugar Crystals
DIRECTIONS:
Lightly spray pan with cooking spray.
Melt chocolate chips in microwave safe bowl, stirring every 30 seconds so not to burn.
Stir in strawberry frosting.
Stir in pecans.
Spread into pan.
Sprinkle with crystals.
Chill in refrigerator for 30 minutes.
Cut into squares and serve.
Paleo Breakfast Muffins
Paleo Breakfast Muffins
Ingredients:
4-5 strips Bacon, chopped into small pieces
1/4 C. Onions, chopped into small pieces
1/4 C. Green Pepper, chopped into small pieces
9 small Eggs
3-5 fresh Chives, minced
Sea Salt
1 Green Onion, minced (optional)
4-5 strips Bacon, chopped into small pieces
1/4 C. Onions, chopped into small pieces
1/4 C. Green Pepper, chopped into small pieces
9 small Eggs
3-5 fresh Chives, minced
Sea Salt
1 Green Onion, minced (optional)
Directions:
1. Preheat oven to 350° F.
2. Combine bacon, onion and green pepper in a medium sized mixing bowl.
3. In a regular-size muffin pan, add parchment muffin liners and add bacon mixture to cover 1/3 to 1/2 of each cup.
4. Crack a single egg on top of each bacon mixture.
5. Sprinkle the top of each egg with minced chives, a pinch of sea salt, and green onions.
6. Bake muffins for 20 minutes, remove from oven and serve.
1. Preheat oven to 350° F.
2. Combine bacon, onion and green pepper in a medium sized mixing bowl.
3. In a regular-size muffin pan, add parchment muffin liners and add bacon mixture to cover 1/3 to 1/2 of each cup.
4. Crack a single egg on top of each bacon mixture.
5. Sprinkle the top of each egg with minced chives, a pinch of sea salt, and green onions.
6. Bake muffins for 20 minutes, remove from oven and serve.
Makes 9 Muffins.
Approximate Nutritional Facts, per 1 serving:
Calories: 104.5, Total Fat: 7.1g (Saturated: 2.1g, Polyunsaturated 0.0g, Monounsaturated 0.0g), Cholesterol 174.4mg, Sodium 125.3mg, Potassium 14.0mg, Total Carbohydrate 0.8g (Dietary Fiber: 0.2g, Sugars 0.4g), Protein 7.0g
Calories: 104.5, Total Fat: 7.1g (Saturated: 2.1g, Polyunsaturated 0.0g, Monounsaturated 0.0g), Cholesterol 174.4mg, Sodium 125.3mg, Potassium 14.0mg, Total Carbohydrate 0.8g (Dietary Fiber: 0.2g, Sugars 0.4g), Protein 7.0g
Beer Bacon
Beer Bacon
1 lb bacon
1/2 cup brown sugar or 1/4 cup splenda brown sugar blend
1/4 cup beer
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Place the bacon on top of a frayed rack. Place in oven and cook for 10 minutes.
Remove from oven and brush both sides of the bacon with the beer syrup.
Return to oven and cook for 10 minutes.
Remove from oven, and repeat process another time or two more, until bacon is crispy but not burnt.
Cool on wire rack for approx 1 hour before serving.
1/2 cup brown sugar or 1/4 cup splenda brown sugar blend
1/4 cup beer
Preheat oven to 400 degrees. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside.
Place the bacon on top of a frayed rack. Place in oven and cook for 10 minutes.
Remove from oven and brush both sides of the bacon with the beer syrup.
Return to oven and cook for 10 minutes.
Remove from oven, and repeat process another time or two more, until bacon is crispy but not burnt.
Cool on wire rack for approx 1 hour before serving.
"Better than Sex" chicken Breasts
"Better Than Sex' Chicken Breasts
a friend of mine named them, not me lol
4 Boneless Skinless Chicken breasts, cut in half lengthwise (makes 8 )
16-24 slices Maple Smoke Bacon
Honey Barbecue Sauce
Hickory Smoke Barbecue Sauce
1 16 ounce package Cream Cheese (room temp)
8 slices of Pepperjack Cheese
Green Onions, diced
sliced Jalapeno peppers (optional)
Preheat oven to 375 degrees. Mix both flavors of barbecue sauce together in a bowl. Set aside. Mix together cream cheese and green onion. Set aside. Lay one breast half on the counter. Place sliced cheese on the breast. Place a scoop of cream cheese mix on top. Smear it around. Top with 6 jalapeno peppers slices. Roll in to a log. Wrap with 2-3 pieces of bacon. Place in pan. Smother with barbecue sauce. Bake until 165 degrees.
a friend of mine named them, not me lol
4 Boneless Skinless Chicken breasts, cut in half lengthwise (makes 8 )
16-24 slices Maple Smoke Bacon
Honey Barbecue Sauce
Hickory Smoke Barbecue Sauce
1 16 ounce package Cream Cheese (room temp)
8 slices of Pepperjack Cheese
Green Onions, diced
sliced Jalapeno peppers (optional)
Preheat oven to 375 degrees. Mix both flavors of barbecue sauce together in a bowl. Set aside. Mix together cream cheese and green onion. Set aside. Lay one breast half on the counter. Place sliced cheese on the breast. Place a scoop of cream cheese mix on top. Smear it around. Top with 6 jalapeno peppers slices. Roll in to a log. Wrap with 2-3 pieces of bacon. Place in pan. Smother with barbecue sauce. Bake until 165 degrees.
Tuesday, September 17, 2013
Acorn Bites
Acorn Bites
Here's what you need...
1/3 Cup pumpkin puree
1/3 Cup light agave nectar
1 1/3 cups instant oatmeal (comes out to 5 packets)
1 Cup Kellogg's All Bran Cereal, plus extra for the stems
2/3 cup sweetened coconut flakes
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 cups chocolate chips, melted
1/2 cup toasted sesame seeds
What ya need to do...
In medium-large mixing bowl, mix together the first seven ingredients. I found it was easier to use my hands. Once moistened through, cover and put in the fridge for about an hour to chill. It’s fine if you leave it in longer.
When you’re ready to form the acorns, melt the chocolate in the microwave, put sesame seeds in separate small bowl. Form dough into acorn-shaped balls, dip fat end in chocolate, and then dip the chocolate end in the sesame seeds. Use single All Bran cereal pieces and inset as stems.
Nutrition Info (Approximate Per Acorn)
Calories: 59, Fat (g): 2.4, Saturated Fat (g) 1.4, Polyunsaturated (g) .14, Monounsaturated (g) .14, Sodium (mg) 19.2, Potassium (mg) 61, Carbs (g) 10.5, Fiber (g) 1.53, Sugar (g) 1.5, Protein (g) 1, Vitamin A 9%, Vitamin C 1%, Calcium 3%, Iron 8%.
Here's what you need...
1/3 Cup pumpkin puree
1/3 Cup light agave nectar
1 1/3 cups instant oatmeal (comes out to 5 packets)
1 Cup Kellogg's All Bran Cereal, plus extra for the stems
2/3 cup sweetened coconut flakes
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 cups chocolate chips, melted
1/2 cup toasted sesame seeds
What ya need to do...
In medium-large mixing bowl, mix together the first seven ingredients. I found it was easier to use my hands. Once moistened through, cover and put in the fridge for about an hour to chill. It’s fine if you leave it in longer.
When you’re ready to form the acorns, melt the chocolate in the microwave, put sesame seeds in separate small bowl. Form dough into acorn-shaped balls, dip fat end in chocolate, and then dip the chocolate end in the sesame seeds. Use single All Bran cereal pieces and inset as stems.
Nutrition Info (Approximate Per Acorn)
Calories: 59, Fat (g): 2.4, Saturated Fat (g) 1.4, Polyunsaturated (g) .14, Monounsaturated (g) .14, Sodium (mg) 19.2, Potassium (mg) 61, Carbs (g) 10.5, Fiber (g) 1.53, Sugar (g) 1.5, Protein (g) 1, Vitamin A 9%, Vitamin C 1%, Calcium 3%, Iron 8%.
Buffalo Stuffed Chicken
Buffalo Stuffed Chicken
4 boneless skinless chicken breasts
2 cups panko bread crumbs
2 eggs
2 T melted butter
2 T hot sauce (Frank's Redhot)
4 ounces reduced fat cream cheese
4 T blue cheese
4 pieces crispy bacon, crumbled
Preheat oven to 375
Put bread crumbs in a shallow dish. In a second shallow dish, whisk eggs for egg wash. Combine melted butter and hot sauce and drizzle over bread crumbs. Toss bread crumbs until all are coated with hot sauce and butter mixture. Pound each chicken breast between two pieces of wax paper until about 1/4-1/2 inch thick.
In another bowl combine softened cream cheese and blue cheese. Mix well. Place a spoonful of the cheese mixture in the middle of each flattened chicken breast (divide mixture evenly). Crumble one piece of bacon over cheese mixture in each chicken breast. Roll chicken up and tuck ends in. Dip each piece of chicken into egg wash and roll in breadcrumbs covering completely. Secure each piece with toothpicks or kitchen twine and place seam side down in a baking dish sprayed with non-stick cooking spray.
Cook at 375 for 30-40 minutes until chicken is cooked through and breadcrumbs are golden brown. Remember to remove toothpicks or twine before serving.
4 boneless skinless chicken breasts
2 cups panko bread crumbs
2 eggs
2 T melted butter
2 T hot sauce (Frank's Redhot)
4 ounces reduced fat cream cheese
4 T blue cheese
4 pieces crispy bacon, crumbled
Preheat oven to 375
Put bread crumbs in a shallow dish. In a second shallow dish, whisk eggs for egg wash. Combine melted butter and hot sauce and drizzle over bread crumbs. Toss bread crumbs until all are coated with hot sauce and butter mixture. Pound each chicken breast between two pieces of wax paper until about 1/4-1/2 inch thick.
In another bowl combine softened cream cheese and blue cheese. Mix well. Place a spoonful of the cheese mixture in the middle of each flattened chicken breast (divide mixture evenly). Crumble one piece of bacon over cheese mixture in each chicken breast. Roll chicken up and tuck ends in. Dip each piece of chicken into egg wash and roll in breadcrumbs covering completely. Secure each piece with toothpicks or kitchen twine and place seam side down in a baking dish sprayed with non-stick cooking spray.
Cook at 375 for 30-40 minutes until chicken is cooked through and breadcrumbs are golden brown. Remember to remove toothpicks or twine before serving.
Stuffed Eggplant
Stuffed Eggplant
INGREDIENTS:
2 large eggplants
1/2 cup olive oil for frying
2 medium onions, chopped
2 cloves garlic, minced
2 small tomatoes, chopped
1 green bell pepper, seeded and chopped
1 tablespoon chopped fresh parsley
1 cup shredded cheese ( I used Mozzarella & old cheddar)
DIRECTIONS:
1. Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and sauté for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
4. Remove from the heat, and transfer to a large bowl. Stir in the ¾ of the cheese until evenly blended. Divide the mixture evenly between the four eggplant shells. Place the eggplant halves on a baking sheet.
5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned. Once done add remaining cheese and pop back into the oven until the cheese is melted.
Serve & Enjoy!
Tip!! Next time I am going to add Italian sausage to make a complete meal.
INGREDIENTS:
2 large eggplants
1/2 cup olive oil for frying
2 medium onions, chopped
2 cloves garlic, minced
2 small tomatoes, chopped
1 green bell pepper, seeded and chopped
1 tablespoon chopped fresh parsley
1 cup shredded cheese ( I used Mozzarella & old cheddar)
DIRECTIONS:
1. Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and sauté for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
4. Remove from the heat, and transfer to a large bowl. Stir in the ¾ of the cheese until evenly blended. Divide the mixture evenly between the four eggplant shells. Place the eggplant halves on a baking sheet.
5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned. Once done add remaining cheese and pop back into the oven until the cheese is melted.
Serve & Enjoy!
Tip!! Next time I am going to add Italian sausage to make a complete meal.
Baked Chicken Spaghetti
Baked Chicken Spaghetti
2-3 boneless chicken breasts
1 small green pepper(chopped)
1 small onion(chopped)
12oz package of whole wheat thin spaghetti noodles
1 16oz jar of your favorite spaghetti sauce
1 cup shredded fat free cheese
1 cup fat free Italian Dressin
Boil chicken breasts and shred. Boil Noodles and Drain.
Combine noodles, chicken, peppers, onions in a 9x9 baking dish. Pour sauce over the top and mix. Pour Italian dressing over top, top with cheese.
Bake at 350 for 30 min or until cheese is turning golden brown.
can increase amount of ingredients for larger portion.
2-3 boneless chicken breasts
1 small green pepper(chopped)
1 small onion(chopped)
12oz package of whole wheat thin spaghetti noodles
1 16oz jar of your favorite spaghetti sauce
1 cup shredded fat free cheese
1 cup fat free Italian Dressin
Boil chicken breasts and shred. Boil Noodles and Drain.
Combine noodles, chicken, peppers, onions in a 9x9 baking dish. Pour sauce over the top and mix. Pour Italian dressing over top, top with cheese.
Bake at 350 for 30 min or until cheese is turning golden brown.
can increase amount of ingredients for larger portion.
Easy Coconut Cookies
Easy Coconut Cookies
1 pkg Jiffy yellow cake mix
1 pkg jiffy or betty crocker white frosting mix
1/2 tsp vanilla
1 egg
2 cups flaked coconut
Preheat oven to 350.
Mix all ingredients together well. Roll into balls, about 1 " and place 1 " apart on ungreased cookie sheet. Bake 14-16 mins until lightly browned.
1 pkg Jiffy yellow cake mix
1 pkg jiffy or betty crocker white frosting mix
1/2 tsp vanilla
1 egg
2 cups flaked coconut
Preheat oven to 350.
Mix all ingredients together well. Roll into balls, about 1 " and place 1 " apart on ungreased cookie sheet. Bake 14-16 mins until lightly browned.
Sunday, September 15, 2013
Italian Zucchini Boats
Italian Zucchini Boats
~from Holly~
Slice Zucchini in half
Brush with Olive Oil
Sprinkle with minced garlic or garlic powder
Sprinkle with minced onion
Top with sliced tomatoes...
Sprinkle with Salt and Pepper
I like the Italian shredded cheese ...so I Top with that
Sprinkle with Italian Seasoning
Bake at 375 for 20 to 30 min
I didn't give measurements because everything is to your own tastes
~from Holly~
Slice Zucchini in half
Brush with Olive Oil
Sprinkle with minced garlic or garlic powder
Sprinkle with minced onion
Top with sliced tomatoes...
Sprinkle with Salt and Pepper
I like the Italian shredded cheese ...so I Top with that
Sprinkle with Italian Seasoning
Bake at 375 for 20 to 30 min
I didn't give measurements because everything is to your own tastes
Tendai's Results
SKINNY FIBER IS BRINGING THE SEXY BACK!!
Wow. Tendai lost 43 lbs on the Skinny Body Care 90 Day Challenge. So what are you waiting on? A picture speaks 1,000 Words!!
Order yours today, with a 30 day money back guarantee you have nothing to lose! www.sbctina.com
Wow. Tendai lost 43 lbs on the Skinny Body Care 90 Day Challenge. So what are you waiting on? A picture speaks 1,000 Words!!
Order yours today, with a 30 day money back guarantee you have nothing to lose! www.sbctina.com
Cucumber Salsa
Cucumber Salsa
2 medium cucumbers, peeled,seeded,chopped
2 medium tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded,minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon fresh parsley, minced
2 teaspoons fresh cilantro, minced
1/2 teaspoon dried dill weed
1/2 teaspoon salt
*Note the pic is a doubled recipe!!
Directions
In a medium bowl stir together all ingredients.
Cover and refrigerate at least one hour.
Serve with tortilla chips.
2 medium cucumbers, peeled,seeded,chopped
2 medium tomatoes, chopped
1/2 cup green bell pepper, chopped
1 jalapeno pepper, seeded,minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
1 teaspoon fresh parsley, minced
2 teaspoons fresh cilantro, minced
1/2 teaspoon dried dill weed
1/2 teaspoon salt
*Note the pic is a doubled recipe!!
Directions
In a medium bowl stir together all ingredients.
Cover and refrigerate at least one hour.
Serve with tortilla chips.
Copycat Alice Springs Chicken
Alice Chicken
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package low fat Monterey Jack cheese, shredded
1 (16 ounce) container low fat honey mustard salad dressing
DIRECTIONS:
Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
Preheat oven to Broil.
Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package low fat Monterey Jack cheese, shredded
1 (16 ounce) container low fat honey mustard salad dressing
DIRECTIONS:
Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
Preheat oven to Broil.
Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.
Skinny Fiber FAQs
Skinny Fiber FAQs
www.sbctina.com
Do I need to follow a particular diet or eating plan while taking Skinny Fiber?
It is not essential to follow a particular plan but you do need to listen to your body. Many of us eat large portion sizes out of habit and continue eating past being full. If you aim to reduce your portion sizes and choose more natural unprocessed foods then this will of course increase the benefits and results you get from Skinny Fiber.
If you prefer the structure of following a certain diet then Skinny Fiber may compliment it well and boost your results even further. Its unique blend of ingredients may help you stick to a certain eating plan through feeling satisfied with smaller portions and reducing cravings.
What will not work is if you take Skinny Fiber and continue to overeat to excess regardless of how full you are feeling – continuing to binge on unhealthy processed foods and expecting Skinny Fiber to be a miracle cure isn’t going to get you results you want as the supplement will be fighting a losing battle with your continued unhealthy eating habits.
When is the best time to take Skinny Fiber?
You can take Skinny Fiber in different doses at the times of the day that suit you best. It is recommended that you take 2 Skinny Fiber capsules, twice daily, 30 minutes before your 2 largest meals of the day – typically lunch and evening meal. However, we are all different and some people will find that a larger dose of 2 capsules 3 times a day or 3 capsules twice a day will make a huge difference to their results. Here are some suggested routines:
4 capsules a day:
2 x capsules before lunch and 2 x capsules before dinner
6 capsules a day:
3 x capsules first thing in the morning and 3 x capsules early evening or
2 x capsules before breakfast, 2 x capsules before lunch and 2 x capsules before dinner
You can alter the times that you take Skinny Fiber to suit you. For example, if you are very hungry mid-morning and mid-afternoon then take yours then. If you are a late night snacker, take your dose mid-evening to curb those cravings. The important thing is to be consistent and make sure you take them regularly every day.
How should I take Skinny Fiber?
With plenty of water! This is a fiber product so you may experience bloating if you are not drinking enough water with it. Ensure your water intake is at least 2 litres a day or even more if you can manage it. I can't stress how effective this is as many of us don't get our required intake of water even without taking the extra fiber. Many people find taking the capsules with lukewarm water and lemon first thing in the morning also boosts their results (please make sure the water is lukewarm and not hot so that the capsules don’t dissolve in your mouth).
Does everyone experience a detox effect?
Depending on your current state of health and the number of capsules you take, you may experience different levels of detox when you first start taking Skinny Fiber. Some people need to go through this detox stage before they start to see the weight coming off. Skinny Fiber works hard to improve your health from the inside out. Just keep up the high water intake you will soon start seeing the benefits.
How long does it take Skinny Fiber to work?
Skinny Fiber is not a quick fix weight loss product and it can take several weeks to start seeing results for some people. This is perfectly normal and varies from person to person depending on your state of health before you started taking Skinny Fiber. If you have digestion problems or other underlying health issues, it will take a while to restore your body’s balance. Fat can be stored as a way of protecting the body and once your overall health improves, the weight loss will follow.
I still feel hungry even when I take Skinny Fiber as directed, what should I do?
This may be happening for a couple of reasons. Firstly, you may be dehydrated. Dehydration can cause us to feel a false hunger and since you are taking a fiber supplement it is even more important to ensure you have plenty of water / fluids. Drinking plenty of water will ensure that the Glucomannan expands to full capacity in your stomach.
Another reason is that your digestive health may not be good when you first start taking Skinny Fiber. Be patient and be consistent, every day this supplement is having a positive effect on your health and once more healing has taken place, your appetite should reduce and you should start to see your weight dropping.
Does Skinny Fiber give you the jitters?
Skinny Fiber contains all natural ingredients that work to restore your body’s digestive health, reduce your appetite and gently increase your metabolism to promote natural weight loss over time. Skinny Fiber does not contain caffeine or any other ingredients that are known to give users the ‘jitters’.
Can I take Skinny Fiber while I am Pregnant or Breast Feeding?
Since no formal clinical trials have been conducted, it is advised that you stop taking Skinny Fiber once you discover you are pregnant and whilst breast feeding. Your Skinny Fiber intake can be resumed afterwards as a great supplement to help get your post baby body back in shape. Consult your Dr. if breast feeding we have many that have been clearred to use Skinny Fiber while still breastfeeing and is usually safe for mom and baby.
Is Skinny Fiber gluten free?
Yes, this all natural product is gluten free. Click the link below for a close up of the product label. http://www.skinnybodycare.com//images/labelLargeNew.jpg
Does Skinny Fiber have other health benefits?
*We have received many testimonials from customers who say that Skinny Fiber has helped a whole host of other health issues such as IBS, cholesterol, blood sugar, insulin levels, fibromyalgia, acid reflux, ED, low energy, PCOS, arthritis, constipation, low thyroid, Lupus, energy, migraines and Polycistic Ovarian Disease just to name a few. It appears to have a very effective regulating effect on the body including blood sugar and hormones.
Does Skinny Fiber have any side effects?
To date we have not discovered any reports of negative side effects due to the use of Skinny Fiber. Some individuals may notice increased bowel movements and gas at first due to the increase in fiber and detoxifying effect on the body depending on the state of their digestive health when they start taking the supplement. If this happens, we suggest increasing your water intake. These effects are usually short lived once the body gets used to the increased fiber and your digestive health starts to improve.
Has Skinny Fiber been approved by the FDA?
The FDA does not approve Natural Supplements however by law; all manufacturers including Skinny Body Care are responsible for ensuring that its dietary supplement products are safe before they are marketed. Click the link below for more information.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Always seek the advice of a health practitioner if you suspect that you have any underlying health problems that need to be identified and receive professional treatment.
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