1 cup grapefruit, orange, or pineapple juice
2 tsp apple cider vinegar
1 tsp honey
Combine & drink before each meal ... breaks down fat cells faster than anything else.
Tuesday, May 3, 2016
Gluten Free Low Calorie Pancakes
1 ripe banana, mashed
2 whole eggs
Mix together in a bowl. Spray pan. On a low to medium heat, scoop some of the batter into the pan & cook about 20-30 seconds. Flip over and repeat. Serve and eat.
*make them small so its easier to flip.
2 whole eggs
Mix together in a bowl. Spray pan. On a low to medium heat, scoop some of the batter into the pan & cook about 20-30 seconds. Flip over and repeat. Serve and eat.
*make them small so its easier to flip.
Crockpot Buffalo Chicken Mac & Cheese
3 pounds boneless/skinless chicken breasts, cut into bite size pieces
12-ounce bottle of your favorite buffalo sauce
1-ounce packet of dry Ranch mix
6 tablespoons butter*
3 cups uncooked macaroni
12-16 ounces shredded cheese
3 eggs, beaten*
1 can cheddar cheese soup
1/2 cup sour cream
1 cup milk
Seasonings to taste (salt, pepper, dry mustard, oregano, etc.)
Place liner in crockpot. Place chicken in bottom. Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken. Cook on low for 5-6 hours until chicken is cooked through. Once chicken is ready, boil and drain the macaroni and set aside. Melt butter and cheese in a saucepan over medium heat. Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken. Cook on high for another 2 hours.
*these items are optional. One subscriber said she thought the mac & cheese was too greasy from the butter, and possibly didn't need the eggs. She also said the chicken was done after 4 hours..but not all crockpots heat the same. As with any recipe, use what you think works well for you and if you don't like it, tweak it a bit to your liking.
12-ounce bottle of your favorite buffalo sauce
1-ounce packet of dry Ranch mix
6 tablespoons butter*
3 cups uncooked macaroni
12-16 ounces shredded cheese
3 eggs, beaten*
1 can cheddar cheese soup
1/2 cup sour cream
1 cup milk
Seasonings to taste (salt, pepper, dry mustard, oregano, etc.)
Place liner in crockpot. Place chicken in bottom. Pour entire bottle of buffalo sauce and packet of ranch mix on top of chicken. Cook on low for 5-6 hours until chicken is cooked through. Once chicken is ready, boil and drain the macaroni and set aside. Melt butter and cheese in a saucepan over medium heat. Place cooked macaroni, melted cheese, sour cream, beaten eggs, cheese soup and seasonings on top of the buffalo chicken. Cook on high for another 2 hours.
*these items are optional. One subscriber said she thought the mac & cheese was too greasy from the butter, and possibly didn't need the eggs. She also said the chicken was done after 4 hours..but not all crockpots heat the same. As with any recipe, use what you think works well for you and if you don't like it, tweak it a bit to your liking.
Monday, May 2, 2016
Crockpot French Dip Sandwiches
3 lb. beef chuck roast, trimmed of fat
1 T. oil
6 French rolls or hoagie buns
12 slices smoked provolone cheese
1/3 c. reduced fat soy sauce
1 c. coke, not diet
2 cans beef broth
1/4 c. dried onions
1 T. beef bouillon
1 T. garlic
1/2 t. dried oregano
1/2 t. salt
1/4 t. pepper
1/4 t. thyme
1 bay leaf
Heat oil over heat. Add meat and sear on all sides. Add to lined crockpot and top with all other ingredients except cheese and buns. Cook on low for 4 hours. Remove roast to cutting board and slice thinly across the grain. Place meat back in crockpot and cook another 2 hours. Remove roast and strain fat from broth before dipping. Split rolls in half. Place on lined or sprayed baking tray. Top each roll with beef & 2 slices of cheese. Bake at 350 degrees until cheese is melted. Serve with reserved au jus. Makes 6 sandwiches.
1 T. oil
6 French rolls or hoagie buns
12 slices smoked provolone cheese
1/3 c. reduced fat soy sauce
1 c. coke, not diet
2 cans beef broth
1/4 c. dried onions
1 T. beef bouillon
1 T. garlic
1/2 t. dried oregano
1/2 t. salt
1/4 t. pepper
1/4 t. thyme
1 bay leaf
Heat oil over heat. Add meat and sear on all sides. Add to lined crockpot and top with all other ingredients except cheese and buns. Cook on low for 4 hours. Remove roast to cutting board and slice thinly across the grain. Place meat back in crockpot and cook another 2 hours. Remove roast and strain fat from broth before dipping. Split rolls in half. Place on lined or sprayed baking tray. Top each roll with beef & 2 slices of cheese. Bake at 350 degrees until cheese is melted. Serve with reserved au jus. Makes 6 sandwiches.
Shrimp & Corn Soup
2 T. butter
1 T. oil
1 onion, chopped
1 bell pepper, chopped
1 c. chopped celery
1 large potato, peeled & chopped
3/4 t. creole seasoning
precooked shrimp (I get the frozen deveined kind)
2, 15 oz. cans of corn, drained
8 oz. cream cheese, softened
1 can evaporated milk
parsley
Heat butter and olive oil in a large pot. Saute onions, bell peppers, celery, and potato for 10 minutes. Season with creole seasoning. Season shrimp with a little more creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat. Add cans of corn, cream cheese, and milk. Bring to a simmer and stir to melt cream cheese. Cook over low until cream cheese is melted. Serve with fresh parsley, if desired. *Goes great with bread and a salad.
1 T. oil
1 onion, chopped
1 bell pepper, chopped
1 c. chopped celery
1 large potato, peeled & chopped
3/4 t. creole seasoning
precooked shrimp (I get the frozen deveined kind)
2, 15 oz. cans of corn, drained
8 oz. cream cheese, softened
1 can evaporated milk
parsley
Heat butter and olive oil in a large pot. Saute onions, bell peppers, celery, and potato for 10 minutes. Season with creole seasoning. Season shrimp with a little more creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat. Add cans of corn, cream cheese, and milk. Bring to a simmer and stir to melt cream cheese. Cook over low until cream cheese is melted. Serve with fresh parsley, if desired. *Goes great with bread and a salad.
O'Charley's Caramel Pie
2 cans Eagle Brand milk
2 graham cracker crusts**
Redi whip topping
mini chocolate chips
chopped pecans (I used Fisher pecan cookie pieces)
Set unopened cans in pan deep enough for water to cover cans, with 1-2" above the cans, but not so big that the cans move. Pour very hot water over cans and bring to a boil. As water boils out, pour more hot water in, keeping cans covered with water at all times. Keep water in pan at a medium to hard boil or it will take longer for the caramel to set up. Boil 3* hours. Be very careful. Set aside and cool at least 2 hours. When opening cans be very careful, only puncture at first. Stand back, it may spurt out! Open slowly and pour into graham cracker crusts and chill in refrigerator at least 2 hours. Top with redi whip topping, chocolate chips and pecans before serving. Very rich!
*If you don't boil it high enough it will take longer to set up and will be runny. Works best when the cans are touching.
**Can also be made in 1 large crust, or gluten free crusts, or mini crusts
***My sister-in-law puts 8 cans at a time in a large pan to boil. This works best when wanting to have several cans on hand. All you have to do is open them up and pour in a crust and serve. She usually just puts them in her pantry, without labels, but I think I would relabel them.
*If you don't boil it high enough it will take longer to set up and will be runny. Works best when the cans are touching.
**Can also be made in 1 large crust, or gluten free crusts, or mini crusts
***My sister-in-law puts 8 cans at a time in a large pan to boil. This works best when wanting to have several cans on hand. All you have to do is open them up and pour in a crust and serve. She usually just puts them in her pantry, without labels, but I think I would relabel them.
Philly Cheesesteak Sandwiches
1/2 green bell pepper, cut into 1" strips (1/3 cup)
1 small onion, roughly chopped (1/3 cup)
1/2 cup thinly sliced mushrooms
4 - 6 Steak-Umm frozen sandwich steaks (I used 6)
Salt and pepper, to taste
2 - 3 tablespoons salted butter or margarine
4 slices Provolone cheese (or shredded)
2 hoagie rolls
Lay out 2 sheets of aluminum foil on counter. Slice hoagie rolls if needed (mine were already sliced); set aside. Preheat oven to 300 degrees. Heat 1 tablespoon butter in skillet on medium-high heat. Add frozen Steak-umms; add a little salt and pepper and brown meat on both sides. Remove to a bowl and keep warm. In same skillet, heat a little more butter (if needed); add the mushrooms with a little salt and pepper and cook for a couple of minutes, until limp and lightly browned. Remove to a bowl. In the same skillet over medium/medium-high heat, melt another pat of butter (if needed); add the onions and bell peppers (and a little salt and pepper) and saute until crisp tender and lightly browned. Remove from skillet. Cut or tear 1 slice of cheese and place on bottom (cut side) of a hoagie roll. Top with half the cooked meat; then with half the veggies. Cut or tear another slice of cheese and place on top of veggies. Roll up tightly in the foil. Repeat steps for the remaining hoagie. Place hoagies directly on the middle oven rack and heat for 15 minutes. Unwrap and serve immediately (in the foil) with a side of potato chips or French fries. Makes 2 servings. Yummy!
1 small onion, roughly chopped (1/3 cup)
1/2 cup thinly sliced mushrooms
4 - 6 Steak-Umm frozen sandwich steaks (I used 6)
Salt and pepper, to taste
2 - 3 tablespoons salted butter or margarine
4 slices Provolone cheese (or shredded)
2 hoagie rolls
Lay out 2 sheets of aluminum foil on counter. Slice hoagie rolls if needed (mine were already sliced); set aside. Preheat oven to 300 degrees. Heat 1 tablespoon butter in skillet on medium-high heat. Add frozen Steak-umms; add a little salt and pepper and brown meat on both sides. Remove to a bowl and keep warm. In same skillet, heat a little more butter (if needed); add the mushrooms with a little salt and pepper and cook for a couple of minutes, until limp and lightly browned. Remove to a bowl. In the same skillet over medium/medium-high heat, melt another pat of butter (if needed); add the onions and bell peppers (and a little salt and pepper) and saute until crisp tender and lightly browned. Remove from skillet. Cut or tear 1 slice of cheese and place on bottom (cut side) of a hoagie roll. Top with half the cooked meat; then with half the veggies. Cut or tear another slice of cheese and place on top of veggies. Roll up tightly in the foil. Repeat steps for the remaining hoagie. Place hoagies directly on the middle oven rack and heat for 15 minutes. Unwrap and serve immediately (in the foil) with a side of potato chips or French fries. Makes 2 servings. Yummy!
Zucchini Salad
2 T. olive oil
juice of 1 lime
3 T. white wine vinegar
1 T. honey
1 t. pepper
pinch of salt
2 zucchinis, chopped or spiralized
25-30 grape tomatoes, halved
3/4 c. red cabbage, chopped
1/4 c. fresh basil, chopped
2 ears white corn, removed from cob or 15 oz can corn, drained
1 c. broccoli, chopped
Whisk the first 6 ingredients. Set aside. Combine the next 6 ingredients. Combine the dressing with the veggies and chill to serve.
juice of 1 lime
3 T. white wine vinegar
1 T. honey
1 t. pepper
pinch of salt
2 zucchinis, chopped or spiralized
25-30 grape tomatoes, halved
3/4 c. red cabbage, chopped
1/4 c. fresh basil, chopped
2 ears white corn, removed from cob or 15 oz can corn, drained
1 c. broccoli, chopped
Whisk the first 6 ingredients. Set aside. Combine the next 6 ingredients. Combine the dressing with the veggies and chill to serve.
S'Mores Truffles
S’Mores Truffles
1 1/2 cups
graham cracker crumbs
1 cup mini chocolate chips
1/4 tsp salt
1 1/2 cups marshmallow fluff
chocolate almond bark, melt according to pkg. directions
Coarse salt, or sprinkles, for topping
1 cup mini chocolate chips
1/4 tsp salt
1 1/2 cups marshmallow fluff
chocolate almond bark, melt according to pkg. directions
Coarse salt, or sprinkles, for topping
Chocolate Chip Toffee Fudge Cookie Bars
Crust:
2 c. graham cracker crumbs
1/2 c. butter, melted
Fudge layer:
14 oz. can Eaglebrand milk
12 oz. pkg. semi-sweet chocolate chips
1 T. butter
1/2 bag Heath toffee bits
Cookie Layer:
3/4 c. butter
2 T. milk
1 T. vanilla
1 1/4 c. brown sugar
1 egg
1 3/4 c. SR flour
1/2 t. cinnamon
12 oz. pkg. milk chocolate chips
1/2 bag Heath toffee bits
Combine melted butter with graham crackers and press into bottom of sprayed 9x13 pan. Combine Eaglebrand, semi sweet chips, and butter in saucepan and stir over medium heat until smooth. Pour over crust. Spread out over crust. Sprinkle Heath bits over top. Combine butter, brown sugar, milk & vanilla until smooth. Beat in egg. Add flour and cinnamon. Fold in milk chocolate chips. Spread over fudge layer. Sprinkle with remaining Heath bits. Bake at 350 degrees for 30-35 minutes. Cookie dough may still look undercooked. Allow to cool completely before cutting into bars. Good served warm with a big glass of milk. *These are very rich!
2 c. graham cracker crumbs
1/2 c. butter, melted
Fudge layer:
14 oz. can Eaglebrand milk
12 oz. pkg. semi-sweet chocolate chips
1 T. butter
1/2 bag Heath toffee bits
Cookie Layer:
3/4 c. butter
2 T. milk
1 T. vanilla
1 1/4 c. brown sugar
1 egg
1 3/4 c. SR flour
1/2 t. cinnamon
12 oz. pkg. milk chocolate chips
1/2 bag Heath toffee bits
Combine melted butter with graham crackers and press into bottom of sprayed 9x13 pan. Combine Eaglebrand, semi sweet chips, and butter in saucepan and stir over medium heat until smooth. Pour over crust. Spread out over crust. Sprinkle Heath bits over top. Combine butter, brown sugar, milk & vanilla until smooth. Beat in egg. Add flour and cinnamon. Fold in milk chocolate chips. Spread over fudge layer. Sprinkle with remaining Heath bits. Bake at 350 degrees for 30-35 minutes. Cookie dough may still look undercooked. Allow to cool completely before cutting into bars. Good served warm with a big glass of milk. *These are very rich!
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