Apple Enchiladas

Apple Enchiladas

Ingredients
1 (21 ounce) cans apple fruit filling and topping ( or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water

Directions
Spoon fruit filling evenly down centers of tortillas.
Sprinkle with cinnamon.
Roll up, and place, seam side down, in a lightly greased baking dish.
Bring butter and next 3 ingredients to a boil.
Reduce heat, and simmer, stirring constantly, 3 minutes.
Pour over enchiladas: let stand 30 minutes.
Bake at 350 for 20 minutes.
Recipe Courtesy of Food. com

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Easy Peanut Butter cups

MY Friend Lorinda is sharing this with us today !!

Easy Peanut Butter cups
(Photo by Lorinda Fleming)

2 cups semi-sweet or milk chocolate, chopped (or use chips)
2 Tablespoons unsalted butter, room temperature
1/3 cup confectioners sugar
1/2 cup creamy peanut butter or almond butter
1 tsp. vanilla
mini marshmallows (optional)

In a small glass bowl, heat 1 cup of the chocolate in the microwave for 30-60 seconds. Remove from the microwave once the chips have started to slightly melt. Use a fork to stir until smooth, using the heat of the chocolate to melt the remaining chips entirely. If needed, re-heat in 10 second intervals until smooth. DO NOT over heat the chocolate, as it will burn and seize.

Line a mini muffin tin with mini cupcake papers. Dip brush into melted chocolate and coat each liner with a thick coating. (You can skip this step if you don't have a kitchen brush)

If you would prefer not painting the chocolate on, you can spoon a small amount (about 1 teaspoon) of chocolate into the bottom of each paper. Tap the pan on your counter top to help smooth and spread the chocolate.

Place the pan in the freezer for 10 minutes to harden the chocolate.

While chocolate is in freezer, prepare the peanut butter:

In a small bowl, beat together peanut butter, butter, vanilla and confectioners sugar until smooth and fluffy.

Remove the pan from the freezer, and spoon a small amount of peanut butter on top of the chocolate layer. With back of spoon, press mixture into each cup. Again, tap on counter top to level and spread the peanut butter. Return the pan to the freezer and allow to harden for about 15 minutes.

Repeat the first step and melt the remaining chocolate in the same manner.

Place one miniature marshmallow in each cup. Spoon the top chocolate layer over the peanut butter and marshmallow and return to freezer for about 1 hr to fully set firm. Remove and place in container. You might want to remove liners at this point. Then when you want a candy, you already have paper off.

If you prefer not freezing your candies, you can keep in refrigerator. DO NOT STORE AT ROOM TEMPERATURE!

Serve very cold, and enjoy!

Makes 20 using mini muffin liners
Calories: 122
Carbs: 13
Fat: 8

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MINI ZUCCHINI PIZZA

For when you are craving Pizza but want to avoid all those carbs!

heart emoticon MINI ZUCCHINI PIZZA heart emoticon

Ingredients
1 Zucchini
Shredded Mozzarella
Spray Olive Oil
Shredded Parmesan
Salt and pepper
Dried Oregano
Fresh Basil chopped
Pizza Sauce

Cut zucchini about 1/8 inch thick. Spray each side with olive oil and season with salt and pepper. Broil or grill each side for about 2 minutes. Top with pizza sauce, mozzarella, oregano and basil. (Or add more toppings!) Cook for 2 more minutes, or until cheese is lightly browned. Sprinkle with Parmesan before serving. Enjoy!

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Avocado Shrimp Salad YUMMMM!

Avocado Shrimp Salad

1 lb. cooked shrimp, peeled and deveined, (chopped if using jumbo)

1 medium tomato, diced

2 avocados, diced

1-2 jalapenos, (depending on how spicy you like it) seeds removed, diced fine

1/4 cup chopped red onion

2 limes, juice of

1 tsp. olive oil

1-2 T chopped cilantro to taste

salt and fresh pepper to taste

Mix jalapeno, onion, lime and olive oil in a small bowl and let it rest for 5 minutes. This mellows the flavor of the onion.

Combine the remaining ingredients and add onion mixture. Refrigerate at least one hour. 

Great to eat as is, or can be served with taco chips.

 So good and SO healthy!

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Caramel Breakfast Cake

Caramel Breakfast Cake

Ingredients
2 tablespoons sugar
3/4 cup caramel ice cream topping
2 (8 ounce) packages refrigerated buttermilk biscuits
1/3 cup butter or 1/3 cup margarine, melted
1/4 cup chopped pecans

Directions
Preheat oven to 400°.
Sprinkle sugar on bottom of well-greased 9" layer pan; cover with nuts.
Pour topping over nuts.
Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center.
Bake at 400° for 23-25 minutes.
Let stand 5 minutes; invert onto serving plate.
Serve warm.
Recipe courtesy of www.food.com

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Mini Salisbury Steaks

Mini Salisbury Steaks

Ingredients...

Steaks

2 lbs ground beef

1/4 t sea salt

1/2 t ground black pepper

1/2 t garlic powder

2 T water

Gravy

1 onion, chopped

1 c sliced mushrooms

1 1/2 t dried thyme

3 T whole wheat flour (add more for a thicker gravy)

3 c low sodium beef broth

1/4 t ground black pepper

Directions...

Heat skillet to high heat.

In a bowl, mix all steak ingredients together well.

Shape into 1/4 lb patties and cook only until both sides are browned.

Remove and set aside.

In the same skillet, on high heat, add onions and mushrooms, cook for 8-10 minutes.

Add thyme, pepper and flour, mix well and cook for 3-5 minutes.

Pour broth in slowly as your stirring... Don't want any lumps!!!

Bring to a boil and cook for 5 minutes... Gravy should start to thicken.

Return steaks to skillet; along with any juices that have seeped out of the steaks.

Lower heat to simmer, cover and cook for 15 minutes or until steaks are no longer pink. Enjoy!!!ini Salisbury Steak

Ingredients...

Steaks

2 lbs ground beef

1/4 t sea salt

1/2 t ground black pepper

1/2 t garlic powder

2 T water

Gravy

1 onion, chopped

1 c sliced mushrooms

1 1/2 t dried thyme

3 T whole wheat flour (add more for a thicker gravy)

3 c low sodium beef broth

1/4 t ground black pepper

Directions...

Heat skillet to high heat.

In a bowl, mix all steak ingredients together well.

Shape into 1/4 lb patties and cook only until both sides are browned.

Remove and set aside.

In the same skillet, on high heat, add onions and mushrooms, cook for 8-10 minutes.

Add thyme, pepper and flour, mix well and cook for 3-5 minutes.

Pour broth in slowly as your stirring... Don't want any lumps!!!

Bring to a boil and cook for 5 minutes... Gravy should start to thicken.

Return steaks to skillet; along with any juices that have seeped out of the steaks.

Lower heat to simmer, cover and cook for 15 minutes or until steaks are no longer pink. Enjoy!!!

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BLACK FOREST CAKE

Make this one when you have company over to help you eat it! NOT diet friendly. 

BLACK FOREST CAKE 

You will need
1 can cherry pie filling
1 box Devil's food cake mix
Whip cream or cool whip
Combine cake mix with the following
3 eggs
1/2 cup oil
1 cup water
Pour into a greased and floured Bundt pan.
Spoon 1 can cherry pie filling over the cake mix.
Bake for 40-45 minutes at 350*.
Cool then just before serving top with your favorite whip cream.
Refrigerate left over’s

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Zucchini with Corn

Zucchini with Corn

ingredients:
2 medium zucchini, chopped into small cubes
1 can of corn or 2 fresh sweet corns boiled and sliced
1 cup finely chopped onion
2 Tbsp oil
1 tablespoon chicken bouillon powder
¼ cup water
¾ cup shredded cheese of choice (Cheddar or Monterrey or both)
Salt and black pepper to taste

instructions:
Place the oil in a skillet to medium heat
Place onion and a little salt in the skillet and fry until it is light colored
Place the chopped zucchini in the pan to sauté a little
Place the corn in the pan to sauté a little, add the pepper and bouillon powder
Add the water and cover
Lower to a simmer and let it simmer about 5 minutes, taste and add salt if necessary
Turn off the stove, add the cheese on top and cover to melt cheese
Enjoy!!

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NEVER give up!

Consistency, Persistence, Tenacity and Determination 

will get you anywhere you want to go. 

NEVER give up! 

Keep Moving Forward! 

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8 Layer Dip

8 Layer Dip

Layer In order:
1 can refried beans sprinkle with 1 tablespoon of taco seasoning and mix
1 1/2 cups sour cream
1 1/2 cups guacamole plus one avocado diced
1 cup salsa
3/4 cup shredded lettuce
1 cup shredded Mexican cheese
3-4 oz. chopped black olives
2 tablespoon green onion chopped fine

Enjoy!

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Cinnamon Fat Flush Water

Cinnamon Fat Flush Water

Ingredients:
1 apple, sliced (organic is preferred)
1 cinnamon stick
5 – 7 slices of fresh ginger root, (optional)

Instructions:
Fill a 2 quart pitcher with filtered water
Add 1 apple sliced
Add 1 cinnamon stick
Add fresh ginger, optional
Allow to “steep” overnight and drink.
Refill 3-4 times with fresh water before you replace the ingredients.

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April Workout Challenge for Beginners

April Workout Challenge for Beginners

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APPLE PIE FRIES

APPLE PIE FRIES

Kids LOVE these!!!!!

Directions:
Enough pie crust ( homemade or store bought) for a complete two crust pie
1 can apple pie filling ( you can use cherry if you prefer)
1 Egg
Sand sugar
Ice cream or ice cream topper to use as a dip

To prepare apple filling, you can use a blender, or old fashioned potato masher (which was my choice) - You don't want it chunky or too soft. Your own preference
Roll out dough to a make 2 - 9x12 rectangles
Spread apple pie filling onto the one layer of dough, leaving about 1/8 inch along edges
Place second dough rectangle on top squeezing edges together
Place egg in bowl and a tad bit of water to make an egg wash
Using a basting brush, brush the top dough but do not saturate
Generously sprinkle sand sugar on top ( salt replica on fries)

Using a pizza cutter ( or fancy cookie roller ) cut into strips and place onto tray lined with parchment paper

Bake @ 350 for 13 min.. (keep a close eye after 10 - ovens vary)
Let sit for a few minutes before removing from pan
Use ice cream or ice cream topper as a dip
Enjoy
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Caribbean Nut Cake

Caribbean Nut Cake

Aunt Sondra made this decadent, moist cake, 

great to serve this spring or summer to your Friends and Family.

Preheat oven to 350 degrees

Cake Ingredients:
2 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 (20 ounce) can crushed pineapple, undrained
2 teaspoons vanilla extract
1 stick butter (1/2 cup melted)
3 eggs
3 bananas, peeled and cut into small pieces
cooking spray

Combine flour, sugar, baking soda and cinnamon in a large mixing bowl. Mix well with a wire whisk. Pour pineapple into a small bowl, add vanilla, melted butter and eggs. Add bananas to pineapples mixture and mix with spatula. Add the pineapple and bananas to the dry ingredients and mix well with a spatula. Pour into a sprayed 9 x 13 baking dish and bake in preheated 350 degree oven for 40 to 45 minutes until cake is brown on top and tests done. Frost with coconut frosting.

Coconut Frosting Ingredients:
3/4 cup sugar
1 (12 ounce) can evaporated milk
1 stick butter
4 cups shredded coconut
1 cup pecans or walnuts

Combine sugar, butter, milk, and coconut and bring to boil on top of the stove. Stir constantly to keep from burning. Boil about five minutes until thickens. Remove from heat then fold in nuts. Let stand about 10 to 12 minutes before putting on cake. Refrigerate if you are not serving promptly.

Enjoy!

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STRAWBERRY DESSERT

STRAWBERRY DESSERT Serve with whipped cream on top! Ingredients: 2 Betty Crocker Sugar cookie mixes 16 ounces softened cream cheese 2 cups sugar 1 to 2 cups whipped cream or cool whip 2 or 3 lbs. strawberries washed and sliced Strawberry glaze - you can buy it in jars, box mixes or make it using cornstarch Whipped Cream for topping Instructions: Preheat oven to 375. Prepare the cookie mixes with the butter and egg as the directions on the bags say to. Spread in a Texas sheet cake pan (like 10x15 I think) to make the crust. Bake at 375 for about 15 minutes or until golden brown. Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the whipped cream or cool whip. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust. Then mix strawberries with glaze of your choice (or even just mix strawberries with sugar and let sit overnight in fridge and they would work) and pour the mixture over the top and chill for about four hours or more. Serve with whipped cream on top! Enjoy!

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Apricot Glazed Chicken Thighs

Apricot Glazed Chicken Thighs



8-12 skinless chicken thighs

Layer chicken in roasting pan

Mix together

1 cup apricot jam/preserves

1 tbsp Dijon mustard

1 tbsp soy sauce

1 tsp minced garlic

1/2 tsp ginger

Dash black pepper

Spoon over the chicken. Cook at 350 for about 30 minutes,

 flip them over and cook for about another 20 minutes.

Serve over your favorite rice.

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Corn & Broccoli Casserole with Bacon

Corn & Broccoli Casserole with Bacon 

2/3 cup almond flour
1/2 cup cornmeal
3 Tablespoons granulated Swerve or Stevia
1 Tablespoon Baking Powder
pinch of sea salt
1/3 cup almond milk
1 can whole kernel corn, drained
1 can creamed corn
1 cup light sour cream
1/2 cup unsalted butter, melted
1 bag of frozen broccoli
1/2 package bacon, diced and cooked to crisp
1 cup grated cheese - whatever kind you like

Combine flour, cornmeal, sweetener, salt and baking powder in a small bowl.

Preheat oven to 350 degrees F. Grease a baking dish (I used a 13" x 9").

Melt the butter over low heat; dice up and cook bacon to crispy, drain grease and then allow to cool on paper towel. Lightly steam the broccoli, drain and then dump into the baking dish - spread it evenly out.

Open the cans of corn and pour into a medium sized bowl. Add into this the melted butter, sour cream and milk. Mix well. Now add in the dry ingredients and mix until no lumps. Pour over the broccoli.

Bake for about 55 minutes. Remove and sprinkle the bacon & cheese on top. Return to the oven and bake another 5 minutes or until cheese is all bubbly. ~ Enjoy!!

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ITALIAN ROASTED POTATOES

Roby made these delicious potatoes !!!

ITALIAN ROASTED POTATOES

Ingredients:
8 medium potatoes, washed and cubed
1/2 cup Parmesan cheese, shredded
1/4 cup breadcrumbs
1/4 cup olive oil
1 packet of Wish Bone Robusto Italian Dressing & Seasoning Mix
Instructions:
Preheat oven to 425 F degrees.
Wash and cut the potatoes in cubes. Fill a medium pot with water, add the potatoes to it and cook the potatoes for about 10 minutes just until they are a little tender. Do not cook through.
In a bowl, mix the Parmesan cheese, breadcrumbs and Italian seasoning.
Drain the potatoes and toss with olive oil. Sprinkle Italian mixture over the potatoes and toss, making sure each potato is coated with the mixture.
Bake for 30 minutes or until potatoes are golden.
Enjoy!

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Way to Go Renee! ~

Way to Go Renee! ~
"Hi! My name is Renee, I began my 90-day Challenge December 15, 2014 and today is March 18, 2015. I just had my diabetic check up and showed my doctor the bottle of what I was taking. His reaction? "Is it working?" My answer was "Yes!" He said "Keep taking it." So...
I have officially lost 14 lbs. and many, many inches. I am down one pant and shirt size. Not only do I feel better about myself, I am feeling healthier than ever! You see, I have diabetes, borderline cholesterol issues, and am prone to kidney stones. Since starting Skinny Fiber and drinking approximately 124 oz. of water daily, I have cut my diabetic medicine in half, my A1C went from 7.1 to 6.0, and my cholesterol went from 187 to 173. I will always be a "big girl"...but I want to be a HEALTHY big girl. With Skinny Fiber, I believe I have found the way!"

Start here: www.keepmoving.sbcSpecial.com

TWISTED CHICKEN POT PIE

TWISTED CHICKEN POT PIE

Ingredients:
1 can (8oz) of refrigerated crescent dinner rolls
2 cups of cooked chicken (cubed)
1 16 oz bag of frozen mixed vegetables
1 can of cream of chicken soup- reduced fat/reduced sodium (10 3/4 size can)
1 can of cream of mushroom soup- reduced fat/reduced sodium (10 3/4 size can)

Directions:
Mix frozen vegetables, soups and cooked chicken in a large bowl.
Pour onto greased 13x9-inch glass baking dish.
Unroll dough into 2 long rectangles and press perforations to seal. Place rectangles over chicken mixture and pinch center edges to seal. Press outside edges of dough to edges of baking dish.
Bake at 350 F for 25-30 minutes or until top is golden brown.
ENJOY!
Adapted from Pillsbury

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Fat Flush Cran-Water

Fat Flush Cran-Water recipe -

Mix together:
1 ounce 100% pure unsweetened cranberry juice*
7 ounces water

To save time during the day, mix a full batch (64 ounces) in the morning — add 1 cup (8 oz) cranberry juice to a half-gallon container and fill the rest with water.

*Look for brands like Knudsen, Trader Joe’s, Mountain Sun, or Simple Truth available at your supermarket or health food store.
Fat Flush Cran-Water contains water mixed with pure unsweetened cranberry juice — how simple is that? You can mix it up in the morning and sip on it throughout the day — we recommend 64-ounces (eight 8-ounce glasses) daily.

Cranberry juice is a natural diuretic and packed with flavonoids, enzymes and organic acids such as malic acid, citric acid, and quinic acid which have an emulsifying effect on stubborn fat deposits in the lymphatic system. The lymphatic system — the body’s “garbage collector” — transports all kinds of waste products not processed by the liver. With the help of the organic acid components, cranberry juice digests stagnated lymphatic wastes. This explains why so many Fat Flushers report that their cellulite disappears!

Even if you’re not following a specific diet or trying to lost weight, you can sip this tart and refreshing beverage daily to help flush out water weight, balance blood sugar, improve cellulite and keep you liver and lymph in optimum cleansing mode.
Information from Nutritionist Ann Louise Gittleman

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ANT KILLER

ANT KILLER
Do you have an ant problem, inside or out? This will get rid of them...

What's so cool about this is, it took them 2 minutes to find it and 

5 minutes to fill up like the pic ! Wow!

1 empty water bottle
(Cut it down to about 2" tall)
5 Tbsp of baking soda
5 Tbsp of powdered sugar
3 Tbsp of water.

The very best way of eliminating ants is truly simple:
Take a small amount of powdered sugar (also called icing sugar) and mix it with an equal amount of baking soda (formally called sodium bicarbonate) and water.
Powdered sugar is essential. You cannot use the larger grains of sugar for this..
Mix the two powders together and then place small amounts against the walls or other areas where you would not normally walk but where you would normally see the ants.
The ants will be attracted to the sugar and will eat some of it and collect more to take home to feed others, so all of them will get their share.
The sugar and baking soda powders are similar in size and, once mixed together, the ants cannot separate the two items, so, as they eat the sugar, they will also ingest the baking soda, which they would otherwise never touch. 

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