Loaded Potato Skillet INGREDIENTS 2 Large Russet potatoes, sliced 4 Tbsp. olive oil Salt (to taste) Pepper (to taste) 2 tsp paprika 1 1/2 cups shredded Monterey jack & Cheddar cheese Real Bacon Bits Sour cream 2 minced Green onions Directions: 1. Place sliced potatoes in a large bowl. Toss with olive oil, salt, pepper, and paprika. 2. Lay the potatoes on a baking sheet and bake at 450˚F for 20 minutes. 3. In a cast iron skillet or baking sheet, arrange cooked potatoes into a heap. Top with cheddar and monterey jack cheese,then sprinkle Real bacon bits. Broil for five minutes or until the cheese is melted. 4. Serve immediately with sour cream, green onions or any topping of choice. 😉 FRIEND or FOLLOW ME! I am always posting awesome stuff on my timeline! You can find me here - >>www.facebook.com/Kimberly.KenyonNewsome Chicken Enchilada Stuffed Shells Jumbo Pasta Shells - 12 shells Olive Oil - 1 Tbsp. White Onion (Chopped) - 1/2 Cup Green Chiles - 1/4 Cup Shredded Chicken - 1 Cup Cumin - 1/2 tsp Garlic - 1/2 Tbsp. Salt and Pepper - To taste Ricotta Cheese - 1 Cup Queso Fresco - 1/2 Cup Monterey Jack Cheese (Shredded) - 1/2 Cup Fresh Scallions - For garnish Green Enchilada Sauce - 1 10 oz can Directions: Preheat the oven to 375°F Bring water to a boil. Cook the pasta shells until al dente. Drain, rinse with cold water, and set aside to cool. Pour the oil in a pan, then add the onions and cook on medium heat until softened. Add the green chiles, chicken, and spices and stir to combine. Cook on low heat for an additional 3-4 minutes. Place chicken mixture in a bowl. Add ricotta, queso fresco, and monterey jack and stir until all ingredients are well combined. Stuff each shell with a large spoonful of the mixture. Coat the bottom of a baking dish with a thin layer of green enchilada sauce. Place the pasta shells in the dish in a single layer. Cover with the rest of the enchilada sauce and some additional queso fresco and monterey jack. Bake at 375°F for 30 minutes (or until the cheese has melted and the sauce begins to bubble around the edges). Enjoy! Santa Caps
Ingredients: Mini Pretzels White chocolate ( I used Hershey white morsels) Red sanding sugar Mini marshmallows Directions: Melt chocolate ... the method I used was placing chocolate in small bowl and placing it in hot water in the crock pot for thirty minutes.Do not let water get into chocolate as it will ruin it. When chocolate is melted and smooth dunk pretzels into chocolate half way and then into sanding sugar leaving some of the white for the hat. Immediately place 1/2 of a mini marshmallow for the ball on the cap. Let chocolate set and enjoy!!! REINDEER POPS
Ingredients: Oreo Cookies Smarties Pretzels Chocolate chips Christmas sprinkles Ribbon Popsicle sticks Instructions: 1. Melt some chocolate chips in a double boiler (I use a med size pot with a little water in the bottom. with a metal strainer and a small pot on top of it.) 2. Separate the 2 cookies from the oreo. 3. Spread some melted chocolate on the inside of the cookie where you are going to attach pretzel ears. 4. Dip popsicle stick in the melted chocolate and place on the open faced cookie. Cover the other half of the cookie. Put the cookie back together. 5. Set in Freezer for 10 mins or until the chocolate is set. 6. Stick on the eyes and nose with melted chocolate. Let set. 7. Spread melted chocolate for the hair and shake on sprinkles. Put in Freezer until completely set. Decorate with ribbon or bows. HOLLY'S JOLLY HATS
Anyone love the sweet/salty combo? Experiment with it. Someone told me they used cinnamon bugles and gingerbread M&M's. Let me know what ya'll come up with. You will Need White Almond Bark... I used 3 squares Red and Green M&M's Bugle Chips Melt your almond bark according to package directions Dip the end into white chocolate and I scared against the side of the bowl to get the end even..quickly place an M&M into the end of it and set on wax paper to cool and harden. Repeat till you get the desired amount made! Glazed Blueberry Muffins
Total Time: 47 min Prep: 12 min Inactive: 10 min Cook: 25 min Yield:24 muffins Ingredients 4 cups all-purpose flour 4 tablespoons baking powder 1 cup sugar 2 stick unsalted butter, melted 2 egg, slightly beaten 1 1/2 cups whole milk 2 1/2 cups fresh blueberries 1/2 cup granulated brown sugar or white sugar ( to sprinkle on top ) Directions Preheat the oven to 350 degrees F. Grease 2-12-cup muffin tin. In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter. Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out. GLAZE: 2 Cups Powdered sugar 4 TBSP Butter 1 Tsp Pure vanilla extract 3-6 TBSP Hot Water Directions: Melt butter,then add vanilla and powdered sugar. Add hot water 1 TBSP at a time until glaze reaches desired consistincy. When muffins cool,drizzle glaze over muffins! S'mores Dip
Perfect for a cold evening. Directions: 1 1/2 cup milk chocolate chips 20 Big sized marshmallows (cut in half with a scissors) 1 package graham crackers Place chocolate chips in the bottom of a baking dish. Top with marshmallows, cut side down. Bake at 450 for 6 min, or till golden. Do not over-bake, it will cause the chocolate to get hard. Serve with graham crackers and enjoy CINNAMON PANCAKE STACK
A YUMMY cinnamon filling and a cream cheese glaze..... AMAZING!!!! 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 for the Cinnamon Filling 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 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. 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. 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. 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. Super simple side dish!!!!
2 INGREDIENT ROASTED CAULIFLOWER Serves 4 Ingredients: 1 head cauliflower 1 8 oz jar of Sun Dried Tomato Pesto Sauce Directions: Preheat over to 450. Toss cauliflower into the pesto sauce until well mixed. Place on baking sheet and cook for 15 minutes or until crisp. Only 136 calories per serving! Only 4 ingredients! The surprise is in the middle. Chocolate chips!!!!
EASTER COOKIE SURPRISE Ingredients: 1 can refrigerated crescent dinner rolls (8 oz) 1/3 cup miniature semisweet chocolate chips 1/4 cup vanilla creamy ready-to-spread frosting Candy sprinkles and/or colored sugars Directions: 1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper. 2. Unroll 1 can of refrigerated crescent dinner rolls. Separate into 8 triangles. 3. Place 1/3 tablespoon miniature semisweet chocolate chips on the shortest side of each triangle. 4. Fold 2 sides of each triangle up over and around chips. Bring long point of each dough triangle up and fold over chips; press to seal dough edges. 5. Roll each bundle between palms of hands to form an egg shape. Place on cookie sheet. 6. Bake about 9 minutes or until golden brown. 7. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. 8. To frost, in small microwavable bowl, microwave 1/3 cup vanilla creamy ready-to-spread frosting on high 15 to 20 seconds or until melted and stirred smooth. 9. Dip tops of each baked roll in frosting. Sprinkle with colored sugars or candy sprinkles. 10. Serve warm or cold. Store in airtight container up to 3 days. Have fun with this one! You can fill the cookies with jam, jelly or candy!!!! Only 2 ingredients!!!! Easiest cake ever!!!!!!
BLUEBERRY DELIGHT CAKE One box Angel Food cake mix and 1 can approx 20 oz can of blueberry pie filing, do not drain...add juice and all. Mix by hand in a large bowl, it foams up a lot. Heat oven to 350*, lightly spray a 9x13 cake pan and bake for about 30-35 minutes. That's it! You can also do this same recipe with canned pineapples, or peaches, apple pie filling, etc. Have fun with it!!!! BANANA PUDDIN' CAKE
You Will Need: 1 Box Yellow or Banana Cake Mix (make according to box directions,you will need eggs, oil and water) 2 (3.4oz) boxes of instant banana cream pudding 4 cups of whole milk 3 bananas 8 ounces whipped topping (like cool whip or dream whip) 1 1/2 - 2 cups crushed(kinda chunky) vanilla wafers Instructions: Preheat oven 350 degrees Make cake in a 9 x 13 pan...according to box directions Allow to cool for 2-3 min..Then using the end of a wooden spoon or something similar poke your holes in the cake... be sure to go to the bottom...you are going to want the holes pretty big so the pudding gets down there 2. In a med bowl whisk your pudding with 4 cups of milk until all lumps are gone. 3. Pour pudding over cake...use the back of your spoon or spatula to get down in holes. Put in fridge and cool for approximately 2 hours 4.Slice Bananas and place them across top of cake 5. Spread whipped topping on top 6. Sprinkle crushed vanilla wafers on top of cool whip...its good to have some bigger pieces...don't crush them too much. 7.Cover and chill in fridge 8.Optional: slice some more bananas and place on top and sprinkle with 1/2 c. wafers right before serving. ALMOST CHILI'S CHICKEN BACON RANCH QUESADILLA
Ingredients Chicken breast cut into small cubes *My friend uses already cooked chicken in the bag from Walmart that was seasoned Mexican-style Lots of Bacon wink emoticon I buy bacon bits but can use bacon slices and crumble your self... One half to 1 cup of bacon bits Cup of Shredded Mexican cheese or Colby Jack Ranch dressing your favorite Mexican seasonings Two large tortillas Directions I brown the tortillas in a pan first. Cook the chicken and bacon in a pan together until warm -- (add your favorite Mexican seasonings) Once I brown the tortillas a bit, I brush ranch dressing on the inside of both tortillas. Sprinkle the tortilla with the shredded cheese. Then sprinkle the chicken bacon bit mixture on top of the cheese I add another layer of the cheese so the top tortilla sticks Cover with the other tortilla Put this in the oven for about 20 minutes more or less depending on your oven and your desired crispiness Remove from the oven… I use a pizza cutter and cut it into four pieces. Can add Sour Cream... Guacamole, Salsa or more ranch.. be creative ENJOY! GREEN SMOOTHIE
INGREDIENTS:
Chicken Rollatini
(Photo by Brandy B.) Makes 4 Ingredients: 2 Boneless Skinless Chicken Breasts 3/4 cup Italian Seasoned Bread Crumbs 1/2 cup grated parmesan cheese 1/2 cup grated mozzarella 3 egg whites 3/4 cup fresh chopped spinach 6 TBS Ricotta cheese Olive Oil 1 1/2 cup Favorite Marinara sauce (Or you can make your own with 2 cans crushed tomatoes, 3 diced garlic cloves and 1/4 cup olive oil and salt to taste) Preheat oven to 450 deg. Place chicken breast in Ziploc bag and pound to about 1/4 inch thick. Slice in 1/2. Do this with both breasts. Combine bread crumbs and 3 TBS of the parmesan in one bowl. Set aside place egg whites in separate dish In small bowl mix ricotta, mozzarella, parmesan and spinach. Lay chicken down on cutting board. Salt and pepper the breasts. Add some of the ricotta mixture and roll the chicken seam side down. Dip in the remaining egg white and then coat with the bread crumb mixture. Place in baking pan and sprinkle with olive oil. Bake for 25 minutes. Remove from oven and top with marinara and sprinkle with mozzarella and parmesan. Return to oven and bake 3 more minutes or until cheese is melted. Goo Goo's Quick Quiche
1 1/2 cups of milk 1/2 cup butter or 1 stick melted Dash of pepper 1 cup of shredded sharp cheddar cheese 1 cup chopped ham 1/2 cup cooked broccoli 3 eggs 2/3 cup of bisquick Place melted butter, milk, pepper, eggs, and bisquick in a mixing bowl and blend. Pour into a 9" Pyrex dish.... I use a pie dish. Sprinkle on cheese, ham, and broccoli. Push in gently with a spoon. Bake at 350 uncovered for 45 minutes. Cool 10 minutes before serving. Enjoy!! Mini Cookie Nests Servings: 24 Ingredients: 1 packaged roll of refrigerated Sugar Cookie Dough Mini Muffin pan 1 Container of frosting ( I used green) 1 package of Shredded Coconut Green and Yellow food coloring 1 Ziplock bag Cadbury Chocolate Eggs Directions: Set oven to temp according to package directions To color coconut use a small ziploc bag and place coconut inside adding color... 8 drops of green and 4 drops of yellow with a teaspoon of water and shake bag until all colored..set out to dry out a bit. Slice cookie dough and half the slices and roll into a ball and place in un greased mini muffin tin and bake for 7-8 minutes. When cooled remove from tin and add a tiny bit of frosting to the top and push colored coconut into it and add chocolate egg!!! Cauliflower Egg Salad
(Photo by Annie W.) ✻ღϠ₡ღ✻ SHARE SHARE SHARE! ✻ღϠ₡ღ✻ Be sure and SHARE this to your wall to find and prepare later! 1/2 head cauliflower, (cooked and rinsed 3 times) 5 eggs, boiled peeled and diced 1/4 cup mayo 3 pickles, diced 1 Tbsp onion, diced 1/4 tsp salt dash black pepper 1 Tbsp pickle juice dried chives to garnish Cut cooled and rinsed cauliflower into small pieces. Add the remaining ingredients. Refrigerate an hour before serving. Garnish with chives. Cranberry and Pine Nut Salad 2 tablespoons cranberries 7 tablespoons balsamic vinegar, divided 1 Tablespoon Rice Vinegar 1 tablespoon honey 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1 pound mixed greens of your choice 2 tablespoons pine nuts, lightly toasted 1 ounce Parmesan cheese, optional Top with Hazelnut dressing, optional Place cranberries in small bowl; add 5 tablespoons white balsamic vinegar. Let soak, then drain. Whisk remaining 2 tablespoons balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add salad greens, cranberries, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. If you like, sprinkle cheese shavings over salad, top with hazelnut dressing and serve. Peanut Butter Protein Pudding
SO fast, filling and so yummy!!!! 1/2 cup greek yogurt 2 Tbsp peanut butter 1 1/2 Tbsp stevia or to taste 1/2 tsp vanilla 2 Tbsp sugar free dark chocolate Mix first 4 ingredients well. Stir in dark chocolate. Enjoy Ps. Stick it in the freezer for a little to make ice cream!!! High Temperature Eye-Of-Round Roast
1 Beef Eye-Of-Round Roast Salt and Pepper to taste Other seasonings of your choice (I used Dried Rosemary, Thyme, Marjoram, Onion Powder, Garlic Powder and Cumin) If you season it the night before it will be even more amazing! Directions: 1. Preheat oven to 500 degrees F. Season the roast if you did not do it the night before. Place the roast in a roasting pan or baking dish. Do not add water and do not cover. 2. Put the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for 7 minutes per pound. Then, turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. DO NOT OPEN THE DOOR at all during this time. 3. Remove the roast from the oven. The internal temperature should have reached at least 145 degrees F. Carve into thin slices and enjoy! |
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Chicken Parmesan with Spaghetti Squash
1-28 oz. can of diced tomatoes with juice
1 large onion chopped
1 red bell pepper, chopped
3 minced cloves of garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper
2 tablespoon of tomato paste
Combine in a sauce pan and simmer till all juice is gone.
Meanwhile, cook 2 pounds of skinless/boneless chicken breast (4 pcs)
Cut squash in half and microwave till it is tender. With a fork pull the squash away from the shell.
Place squash on a plate then top with a chicken breast then sauce and 1 oz. of cheese.
Serves 4 approx. 400 calories
1-28 oz. can of diced tomatoes with juice
1 large onion chopped
1 red bell pepper, chopped
3 minced cloves of garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper
2 tablespoon of tomato paste
Combine in a sauce pan and simmer till all juice is gone.
Meanwhile, cook 2 pounds of skinless/boneless chicken breast (4 pcs)
Cut squash in half and microwave till it is tender. With a fork pull the squash away from the shell.
Place squash on a plate then top with a chicken breast then sauce and 1 oz. of cheese.
Serves 4 approx. 400 calories
Chili powder and lemon Cucumbers
2 mini cucumbers, peeled and sliced
lemon juice to taste
chili powder to taste
salt to taste
This great little snack is packed with some SERIOUS health benefits, including helping aid in weight loss!!!!
Nutrition info:
Calories: 30
Carbs: 6g
Fiber: 2g
Protein: 2g
Easy Yummy Popcorn from your microwave!
Low Carb Jalepeno Poppers
Makes 6 poppers.
Prep time - 10 minutes
Bake time - 20 minutes
Ingredients
- 3 Jalapenos, halved and seeded
- 6 tablespoons low fat cream cheese
- 1/4 cup shredded cheese blend
- 6 tablespoons parmesan cheese
- 2 tablespoons olive oil
Preparation
- Pre-heat oven to 375F
- Spoon cream cheese into hallowed jalapenos
- Sprinkle shredded cheese on top of cream cheese, set aside
- In a small bowl mix parmesan cheese and olive oil to make a paste.
- Spoon parmesan mixture on top and push down lightly with the back of the spoon
- place on parchment paper lined baking sheet.
- Bake in oven for 20 minutes until topping is browned and crunchy.
- Remove from the oven, let them sit for 5 minutes and enjoy!
Makes 6 poppers.
Prep time - 10 minutes
Bake time - 20 minutes
Ingredients
- 3 Jalapenos, halved and seeded
- 6 tablespoons low fat cream cheese
- 1/4 cup shredded cheese blend
- 6 tablespoons parmesan cheese
- 2 tablespoons olive oil
Preparation
- Pre-heat oven to 375F
- Spoon cream cheese into hallowed jalapenos
- Sprinkle shredded cheese on top of cream cheese, set aside
- In a small bowl mix parmesan cheese and olive oil to make a paste.
- Spoon parmesan mixture on top and push down lightly with the back of the spoon
- place on parchment paper lined baking sheet.
- Bake in oven for 20 minutes until topping is browned and crunchy.
- Remove from the oven, let them sit for 5 minutes and enjoy!
Tex-Mex Dip
1 can fat free refried beans
1/2 cup salsa, divided
1/4 tsp cumin and chili powder
1/4 cup low fat sour cream
1 Tbsp dried cilantro (2 Tbsp fresh, minced)
Black olives, diced (optional)
Shredded lettuce
Colby Jack cheese, shredded
Roma tomato, seeded and small diced
Homemade Tortilla Chips (recipe follows)
In a med sized bowl, mix the refried beans, 3 Tbsp salsa, cumin and chili powder. Spread this into a round dish with shallow sides. In same bowl (make sure cleaned out well of beans), mix sour cream and cilantro. Layer this on beans, topped by remaining salsa. Top with olives, lettuce, cheese and tomatoes. Cover and refrigerate up to 1 day in advance or eat when prepared… the longer it sets, the more the flavors develop. (…so good!)
Homemade Tortilla Chips
Corn tortillas
Chili powder and Kosher Salt, equal parts
Vegetable oil (2-4 Tbsp)
Baking sheet and a cooling rack
Cut tortilla chips into desired sizes. Combine chili powder and salt in a small bowl, set aside. Heat oil in a skillet over med high heat until hot, but do not let oil smoke. Cook tortilla pieces in batches, turning each after 15 seconds and allow to lightly brown. Lay these on the rack that is sitting on the baking sheet. Immediately sprinkle desired amount of salt mixture and finish all chips. When done, bake in a 300°F for 5 -7 minutes to make chips crispy. DO NOT LET BURN! Allow to cool and serve with your delicious Tex-Mex Dip! Enjoy! ~
1 can fat free refried beans
1/2 cup salsa, divided
1/4 tsp cumin and chili powder
1/4 cup low fat sour cream
1 Tbsp dried cilantro (2 Tbsp fresh, minced)
Black olives, diced (optional)
Shredded lettuce
Colby Jack cheese, shredded
Roma tomato, seeded and small diced
Homemade Tortilla Chips (recipe follows)
In a med sized bowl, mix the refried beans, 3 Tbsp salsa, cumin and chili powder. Spread this into a round dish with shallow sides. In same bowl (make sure cleaned out well of beans), mix sour cream and cilantro. Layer this on beans, topped by remaining salsa. Top with olives, lettuce, cheese and tomatoes. Cover and refrigerate up to 1 day in advance or eat when prepared… the longer it sets, the more the flavors develop. (…so good!)
Homemade Tortilla Chips
Corn tortillas
Chili powder and Kosher Salt, equal parts
Vegetable oil (2-4 Tbsp)
Baking sheet and a cooling rack
Cut tortilla chips into desired sizes. Combine chili powder and salt in a small bowl, set aside. Heat oil in a skillet over med high heat until hot, but do not let oil smoke. Cook tortilla pieces in batches, turning each after 15 seconds and allow to lightly brown. Lay these on the rack that is sitting on the baking sheet. Immediately sprinkle desired amount of salt mixture and finish all chips. When done, bake in a 300°F for 5 -7 minutes to make chips crispy. DO NOT LET BURN! Allow to cool and serve with your delicious Tex-Mex Dip! Enjoy! ~
Cupcakes In A Jar (Cute gift!)
Break up your cake into bite sized pieces and place in the jar half way up.
Pipe in a layer of frosting.
Fill the jar 3/4 up with more cake.
Add another layer of frosting and sprinkles.
Put on lid, tie a bow with tag of what kind of cupcake it is.
Break up your cake into bite sized pieces and place in the jar half way up.
Pipe in a layer of frosting.
Fill the jar 3/4 up with more cake.
Add another layer of frosting and sprinkles.
Put on lid, tie a bow with tag of what kind of cupcake it is.
You are gonna LOVE this pie…..Not only is it easy to assemble it tastes AMAZING!
TWO MINUTE HAWAIIAN PIE
Ingredients:
1 (20oz) can crushed pineapple “UNDRAINED”
2 boxes instant Jello coconut pudding mix (these only come in small boxes). You can substitute 1 large 6 serving size vanilla if you don’t like the coconut flavor.
8 oz sour cream
1 Extra serving sized graham cracker crust (I like to make my own 10” pie pan or 9” deep dish)
1 (8oz) can pineapple slices
8 maraschino cherries (or more if you like them)
1/2 cup sweetened flaked, coconut (optional)
1 (8oz) container of cool whip, divided
Directions:
1. In a large bowl, combine crushed pineapple ‘with’ its syrup, dry pudding mix, and sour cream; mix until well combined.
2. Fold in ~1/2 of the container of cool whip.
3. Put mixture into pie crust
4. Top with the rest of the Cool Whip
5. Drain pineapple slices and arrange on top of pie.
6. Sprinkle flaked coconut on top of pineapple (If you don’t like it leave it off).
7. Place cherries in center of pineapple rings.
8. Refrigerate several hours and serve
TWO MINUTE HAWAIIAN PIE
Ingredients:
1 (20oz) can crushed pineapple “UNDRAINED”
2 boxes instant Jello coconut pudding mix (these only come in small boxes). You can substitute 1 large 6 serving size vanilla if you don’t like the coconut flavor.
8 oz sour cream
1 Extra serving sized graham cracker crust (I like to make my own 10” pie pan or 9” deep dish)
1 (8oz) can pineapple slices
8 maraschino cherries (or more if you like them)
1/2 cup sweetened flaked, coconut (optional)
1 (8oz) container of cool whip, divided
Directions:
1. In a large bowl, combine crushed pineapple ‘with’ its syrup, dry pudding mix, and sour cream; mix until well combined.
2. Fold in ~1/2 of the container of cool whip.
3. Put mixture into pie crust
4. Top with the rest of the Cool Whip
5. Drain pineapple slices and arrange on top of pie.
6. Sprinkle flaked coconut on top of pineapple (If you don’t like it leave it off).
7. Place cherries in center of pineapple rings.
8. Refrigerate several hours and serve
Upside Down Sweet Potatoes
Ingredients
6 tablespoons melted butter
6 tablespoons grated parmesan cheese
4 medium sweet potatoes
Directions
Preheat oven to 400 degrees.
Pour melted margarine in 8x11 baking dish.
Sprinkle Parmesan cheese over melted butter.
Cut potatoes in half lengthwise and place cut side down over butter/cheese mixture.
Bake for 30-35 mins or till tender.
Ingredients
6 tablespoons melted butter
6 tablespoons grated parmesan cheese
4 medium sweet potatoes
Directions
Preheat oven to 400 degrees.
Pour melted margarine in 8x11 baking dish.
Sprinkle Parmesan cheese over melted butter.
Cut potatoes in half lengthwise and place cut side down over butter/cheese mixture.
Bake for 30-35 mins or till tender.
Easy Homemade Cooking Spray -
1 part olive oil + 4-5 parts water in a spray bottle!
It's Cheaper, you know whats in it, and you can make the label as fancy as you want
1 part olive oil + 4-5 parts water in a spray bottle!
It's Cheaper, you know whats in it, and you can make the label as fancy as you want
Sylvia's Two-Ingredient Pork Chops
5-6 thick bone-in pork chops
2-3 envelopes dry Italian Dressing Mix (I used Good Seasons)
Rinse pork chops and pat dry.
Open packets of dressing mix into shallow bowl.
Lightly coat pork chops on both sides with dressing mix.
Heat skillet electric griddle to medium. Spray with nonstick spray or lightly coat with olive oil
Grill pork chops for 6 minutes on each side (this will vary depending on thickness of chops). Cook until internal temp of 145-150 degrees.
These are awesome and tasty.
Note: Please don't add Salt == the Italian dressing has plenty!
Photo and recipe by Sylvia
Lazy Eggs
I highly recommend you try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.
Here’s what you do:
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 180/350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.
Cucumber Pizza Bites
~Low Carb~Low Fat~Low Calorie~Low Sodium~Etc.~
You will need:
Sliced cucumber
Marinara Sauce (your choice)
Grated Parmesan Cheese
Toppings of your choice
Preheat oven to 350°. Slice cucumber in to coins and place on cookie sheet. Spoon marinara sauce on each slice. Top with grated cheese. Add additional pizza toppings as desired. Bake for 10 minutes.
Enjoy!
~Low Carb~Low Fat~Low Calorie~Low Sodium~Etc.~
You will need:
Sliced cucumber
Marinara Sauce (your choice)
Grated Parmesan Cheese
Toppings of your choice
Preheat oven to 350°. Slice cucumber in to coins and place on cookie sheet. Spoon marinara sauce on each slice. Top with grated cheese. Add additional pizza toppings as desired. Bake for 10 minutes.
Enjoy!
Cottage Cheese Blueberry Whip
So creamy and yummy and full of protein!!!!!!!
3/4 cup cottage cheese ( I used 2%)
1/2 cup frozen blueberries
2 tsp stevia
1/2 tsp vanilla
Place all ingredients in a blender and blend till smooth.
Garnish with a little Reddi Whip and a couple of blueberries. Enjoy!
So creamy and yummy and full of protein!!!!!!!
3/4 cup cottage cheese ( I used 2%)
1/2 cup frozen blueberries
2 tsp stevia
1/2 tsp vanilla
Place all ingredients in a blender and blend till smooth.
Garnish with a little Reddi Whip and a couple of blueberries. Enjoy!
Fast-n-Easy Burritos
You will Need:
2lbs of Ground Beef
2 16 oz cans of refried beans
1 10 0z can of Rotel drained (diced tomatoes and green chillies)
1 Cup of Chili Sauce ( I like that Heinz ...come in a bottle, usually by ketchup)
Pkge of 10 in. flour tortillas warmed
Small pkge of shredded cheddar cheese
Sour cream (optional)
Cook your ground beef
Stir in the Refried Beans, Rotel, and chili sauce...heat through
Put your meat mixture in the tortilla, top with cheese and sour cream if desired...fold and serve immediately
Enjoy~
You will Need:
2lbs of Ground Beef
2 16 oz cans of refried beans
1 10 0z can of Rotel drained (diced tomatoes and green chillies)
1 Cup of Chili Sauce ( I like that Heinz ...come in a bottle, usually by ketchup)
Pkge of 10 in. flour tortillas warmed
Small pkge of shredded cheddar cheese
Sour cream (optional)
Cook your ground beef
Stir in the Refried Beans, Rotel, and chili sauce...heat through
Put your meat mixture in the tortilla, top with cheese and sour cream if desired...fold and serve immediately
Enjoy~
Easy Pizza Muffins for One
2-4 English muffins
Pizza sauce
Mozzarella cheese
Toppings of choice
Spoon pizza sauce on English muffins. Add toppings of choice (I used mini pepperonis and ham). Top will mozzarella cheese. Bake on 350 degrees for 10 minutes.
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Granny Doc's Bierocks
The ingredient amounts are are subject to the amount of Beirocks
you want to make. Adjust accordingly.
Ground beef
Cabbage (Chopped)
Onion (Chopped)
Garlic Salt
Black Pepper
Frozen Biscuits (thawed)
Cheese of choice
Brown ground beef with cabbage and onion. Add garlic salt and pepper.
Cook in skillet until cabbage is tender.
On a floured board roll biscuit out into a 6' circle.
Put a heaping amount of ground beef mixture on bottom half of biscuit and
top with cheese.
Fold over the back half of biscuit to cover the meat mixture.
Press the seams together. Place on a cooking sheet.
Bake at 375* for 15 minutes or until golden brown.
Serve with Mustard of choice.
The ingredient amounts are are subject to the amount of Beirocks
you want to make. Adjust accordingly.
Ground beef
Cabbage (Chopped)
Onion (Chopped)
Garlic Salt
Black Pepper
Frozen Biscuits (thawed)
Cheese of choice
Brown ground beef with cabbage and onion. Add garlic salt and pepper.
Cook in skillet until cabbage is tender.
On a floured board roll biscuit out into a 6' circle.
Put a heaping amount of ground beef mixture on bottom half of biscuit and
top with cheese.
Fold over the back half of biscuit to cover the meat mixture.
Press the seams together. Place on a cooking sheet.
Bake at 375* for 15 minutes or until golden brown.
Serve with Mustard of choice.
Chocolate Peanut Butter Cookies!
1 Chocolate cake mix
2 eggs
1/2 cup oil
1 cup peanut butter
Bake at 350º for 10 minutes
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Snow Ice Cream
What to do with all the snow that's accumulating!!!! Make it into REAL Snow Ice Cream!!!
Ingredients:
4 Cups of Clean Snow
1 Tsp. Vanilla
1/4 Cup of Sugar
1 Cup of milk or half n half
Directions:
Collect 4 cups of Fresh CLEAN SNOW (not yellow) Don't pack it down,just scoop it up into a four cup measuring container. Put the snow in the freezer while gathering other ingredients so it doesn't melt. Mix together the milk, vanilla, and the sugar. Stir until the sugar is dissolved well. Slowly add the snow to your mixture, stirring constantly, until it is as thick as ice cream. Now it's ready to enjoy.
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Ingredients:
4 Cups of Clean Snow
1 Tsp. Vanilla
1/4 Cup of Sugar
1 Cup of milk or half n half
Directions:
Collect 4 cups of Fresh CLEAN SNOW (not yellow) Don't pack it down,just scoop it up into a four cup measuring container. Put the snow in the freezer while gathering other ingredients so it doesn't melt. Mix together the milk, vanilla, and the sugar. Stir until the sugar is dissolved well. Slowly add the snow to your mixture, stirring constantly, until it is as thick as ice cream. Now it's ready to enjoy.
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CrockPot White Chicken Chili
Ingredients:
4-5 Boneless Chicken Breasts
1 Tsp. Chili Powder
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1 Tsp. Ground Cumin
14.5 oz Chicken Broth
4.5 oz of Chopped Green Chiles
2-15.5oz can of Great Northern Beans
1- 15 oz can of White Corn
3 Tbs. Butter
3 Tbsp. Flour
1 Cup Milk
1 tub of Knorr Homestyle Stock Chicken Bullion
1/2 Tsp. Seasoning Salt
1/2 Tsp. Pepper
1/2 Cup Sour Cream
Directions:
1. Place chicken breasts in crockpot and add chili powder,ground cumin,garlic powder,onion powder,chicken broth,green chilis,corn and beans.Cook on low for 6-8 hours.
2. 1 hour before serving, get a small pan and melt the 3 tbsp of butter on medium heat. Wisk in the flour and allow it to bubble and turn a tad bit tan color (stirring continually) Cook for about 3-4 minutes,then stir in milk and chicken stock,allow to simmer for 5 minutes.Add seasoning salt and pepper.Once it thickens,add it to the crockpot and mix it all together.Add sour cream and mix well. Take a fork and shred all the chicken in the crockpot,stir again.Let it cook 1 additional hour. SERVE and ENJOY! 6-8 servings
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Ingredients:
4-5 Boneless Chicken Breasts
1 Tsp. Chili Powder
1/2 Tsp. Garlic Powder
1/2 Tsp. Onion Powder
1 Tsp. Ground Cumin
14.5 oz Chicken Broth
4.5 oz of Chopped Green Chiles
2-15.5oz can of Great Northern Beans
1- 15 oz can of White Corn
3 Tbs. Butter
3 Tbsp. Flour
1 Cup Milk
1 tub of Knorr Homestyle Stock Chicken Bullion
1/2 Tsp. Seasoning Salt
1/2 Tsp. Pepper
1/2 Cup Sour Cream
Directions:
1. Place chicken breasts in crockpot and add chili powder,ground cumin,garlic powder,onion powder,chicken broth,green chilis,corn and beans.Cook on low for 6-8 hours.
2. 1 hour before serving, get a small pan and melt the 3 tbsp of butter on medium heat. Wisk in the flour and allow it to bubble and turn a tad bit tan color (stirring continually) Cook for about 3-4 minutes,then stir in milk and chicken stock,allow to simmer for 5 minutes.Add seasoning salt and pepper.Once it thickens,add it to the crockpot and mix it all together.Add sour cream and mix well. Take a fork and shred all the chicken in the crockpot,stir again.Let it cook 1 additional hour. SERVE and ENJOY! 6-8 servings
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Chicken Spaghetti
3 1/2 Cups Cooked Chicken (chopped)
1 Cup Chopped Celery
1 Cup Diced Onion
2 TBSP. Butter
1 Can (10.75oz) Cream of Mushroom Soup
1 Can (10.75oz) Cream of Chicken Soup
1 Can (14oz) Chicken Broth
1 Can (4oz) Sliced Mushrooms (drained)
1 Can (10oz) of Rotel Mild
1/2 Cup Sour Cream
2 Cups Shredded Cheddar Cheese
1 Tsp. Salt
1 Box (16oz) Cooked Angel Hair Pasta,
3/4 Cup Panko (bread crumbs)
1 TBSP. Melted Butter
Directions:
1.Preheat oven to 350 degrees.
2.Spray a 9x13 casserole dish with non stick cooking spray ( I use coconut oil)
3.Melt your 2 TBSP Butter in skillet on medium to high heat and add celery and onions.Cook until celery and onions are tender.
In a large mixing bowl,add cooked onions and celery,cream of chicken,cream of mushroom,broth,mushrooms,sour cream,Rotel,salt,cheese and chicken.Stir mixture well.Fold in cooked angel hair pasta.
4.Pour mixture in your 9x13 inch pan. Mix panko and 1 TBSP of melted butter together and sprinkle mixture evenly over entire casserole.
5.Bake at 350 until golden brown and bubbly ( about 30-45 minutes) Serve immediately.
ENJOY!
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3 1/2 Cups Cooked Chicken (chopped)
1 Cup Chopped Celery
1 Cup Diced Onion
2 TBSP. Butter
1 Can (10.75oz) Cream of Mushroom Soup
1 Can (10.75oz) Cream of Chicken Soup
1 Can (14oz) Chicken Broth
1 Can (4oz) Sliced Mushrooms (drained)
1 Can (10oz) of Rotel Mild
1/2 Cup Sour Cream
2 Cups Shredded Cheddar Cheese
1 Tsp. Salt
1 Box (16oz) Cooked Angel Hair Pasta,
3/4 Cup Panko (bread crumbs)
1 TBSP. Melted Butter
Directions:
1.Preheat oven to 350 degrees.
2.Spray a 9x13 casserole dish with non stick cooking spray ( I use coconut oil)
3.Melt your 2 TBSP Butter in skillet on medium to high heat and add celery and onions.Cook until celery and onions are tender.
In a large mixing bowl,add cooked onions and celery,cream of chicken,cream of mushroom,broth,mushrooms,sour cream,Rotel,salt,cheese and chicken.Stir mixture well.Fold in cooked angel hair pasta.
4.Pour mixture in your 9x13 inch pan. Mix panko and 1 TBSP of melted butter together and sprinkle mixture evenly over entire casserole.
5.Bake at 350 until golden brown and bubbly ( about 30-45 minutes) Serve immediately.
ENJOY!
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