Its getting to be that time of year again

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Chicken Strips

Ingredients:
12 ounces skinless, boneless chicken-breast halves
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper

Instructions:
1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.
2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.
3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink... I like mine extra crunchy on the outside, so i cook a little longer, until im satisfied
Makes: 4 servings: Nutrition facts per serving: 212 calories, 23g protein, 23g carbohydrate, 3g fat (1g saturated), 0g fiber

‪#‎Healthy‬ Dipping Sauces:
Ditch the standard ranch dressing and stir up one of these low-cal sauces.....
1/4 cup Dijon mustard + 1 teaspoon honey = Homemade Honey Mustard
1/4 cup ketchup + pinch chili powder = Kicked-Up Ketchup
1/2 cup low-fat sour cream + fresh lime + fresh cilantro = Zesty Sour Cream
1/2 cup low-fat mayo + 1 teaspoon dried dill + 1 teaspoon garlic powder = Spiced Mayo

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‪#‎Chickenstrips‬
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♥ always and forever ♥

My greatest joy in the world are my kids! They make each and every day joyful and sometimes hectic. They definitely made me a better person and I am so proud of them!!!

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Spider Bites Great for class parties!!!

Ingredients:
Ritz crackers
1 can extra large pitted black olives
1 can Easy Cheese ( or any soft spreadable cheese of your choice)

Directions:
Slice olives in half using one half for the body and the other half sliced into legs
Place cheese on crackers top with olive body and add legs!! East Snack!!
Enjoy!
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Lee Ann's Southern Pecan Pie - Healthier Version

Ingredients:
3 eggs
2/3 Cup of Raw Cane Sugar
1 Cup Wild Raw Honey
1/2 Cup Melted Butter
1 Cup Pecan Halves
1 9 inch Unbaked Pie Shell

Preheat Oven to 350
Beat eggs thoroughly with sugar,dash of salt,Raw wild honey
and melted butter.
Add Pecans
Pour into unbaked pie shell
Bake for 50 minutes or until knife inserted halfway between center comes out clean.
Cool and enjoy!
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Here are the ten reasons to avoid instant noodles...

1. Nutrient Absorption : Noodles inhibit the absorption of nutrients for the children under 5.
2. Cancer Causing : The ingredient in the instant noodles called "Styrofoam', Which is a cancer causing agent.
3. Miscarriage : Women who are eating instant noodles during their pregnancy causes miscarriage, because it affect the development of a fetus.
4. Junk Food : instant noodles are enriched with full of carbohydrates,but no vitamins, fiber and minerals. This
makes the instant noodles considered as a junk food.
5. Sodium : Instant noodles are power packed with high amounts of sodium.
Excess consumption of sodium leads to heart disease, stroke, hypertension and kidney damage.
6. MSG : Monosodium Glutamate is used to enhance the flavour of instant noodles. People who are allergic to MSG consume it as part of their diet, then they end up suffering from headaches, facial flushing, pain, burning sensations.
7. Overweight : Eating Noodles is the leading cause of obesity. Noodles contains fat and large amounts of sodium, which causes water retention in the body and surely it leads to overweight.
8. Digestion : Instant noodles are bad for digestive system. Regular
consumption of instant noodles causes irregular bowl movements and bloating.
9. Propylene Glycol : The ingredient in the instant noodles called "Propylene Glycol" which has a anti-freeze property. This ingredient is used because it prevents the noodles from drying by retaining moisture. It weakens the immune system of our body. It is
easily absorbed by the body and it accumulates in the kidneys, heart and liver. It causes abnormalities and damage to those areas.
10. Metabolism : Regular consumption of instant noodles affect the body's metabolism, because of the chemical substances like additives, coloring and preservatives inside the noodles.
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Once you make tacos like this, you will never use store bought taco seasoning mix again.

Fried Tacos
1 lb ground beef
1 med potato- thinly diced
2 cloves garlic- chopped
1 Tbl cumin spice-ground
Flour tortilla pads-6 inch size
Taco toppings

Brown ground beef, garlic, and cumin until done. Add diced potato and cover skillet to steam the potatoes until done. Heat tortilla pads up in microwave for a few seconds to get them warm and pliable. Take 1 tortilla pad and fill a couple spoon fulls of ground beef mixture. Fold over tortilla to make a ½ moon shape. Secure edges with toothpicks close together. Deep fry in hot oil until golden brown. Drain and let cool just enough to take the toothpicks out and fill with your favorite toppings.
****
You can omit frying the tortilla pads and bake them @ 350* until golden brown.
source granny docs

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These are called "unpoppable" but rest assured they will pop and they are a little more sticky than your usual bubbles so best to do outdoors!

Giant “Unpoppable” Bubbles

Ingredients:
6 cups water
1 cup light corn syrup
2 cups dishwashing liquid

Directions:
In a large bowl, stir water and corn syrup until combined.
Add dishwashing liquid and stir very gently until well mixed. (Don’t make any bubbles.)
Transfer to your container for storage. We made our own refill station
Be sure to dip(don’t stir) your bubble wand into the mixture and blow!

The type of wand you use will also affect the bubble size!
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Meghan's Sloppy Joe Stuffed Peppers

1 pound ground turkey (or your choice of ground meat)
½ small onion minced
1 stalk celery chopped fine
1 clove garlic minced
1 cup tomato sauce
1 ½ teaspoons of Worcestershire sauce
1 ½ teaspoons of white vinegar
1 teaspoon of mustard
1 teaspoon of Splenda or sweetener of choice
2 large bell peppers 1/2 ‘d lengthwise
8 ounces of shredded cheddar cheese
Salt and pepper to taste

Brown the meat with the onion, celery, and garlic; drain.
Stir in ½ the can of tomato sauce, the Worcestershire sauce, white vinegar, mustard, and splenda. Simmer 8-10 minutes.
Stir in ½ of the cheese into the meat mixture until the cheese is melted.
Stuff the peppers with the meat and top with the remaining cheese.
Drizzle the remainder of the tomato sauce on top of the cheese. Bake at 350º for approximately 20 minutes or until cheese is hot and bubbly.
*optional – you can parboil the peppers for 3 minutes in water before cutting lengthwise to make the peppers more tender.
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HAPPY WEDNESDAY EVERYONE!!!

HOPE YOU HAVE A WONDERFUL DAY!
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This as a VERY useful tool to keep!!!

MAKING HALF OR ONE-THIRD OF A RECIPE 

These are some of the hardest measurements to break down.

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☆
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Pumpkin Cheesecake Muffins

#Pumpkin #Cheesecake #Muffin #Lowcarb

Ingredients:
15 oz Pure pumpkin (not pumpkin pie filling)
1/2 cup softened butter
9 packets of Stevia or Splenda
6 Eggs
1/2 Cup of Coconut Flour ( I used Bob's Red Mill Organic High Fiber)
1/2 Tbs Pure Vanilla Extract
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 tsp Pumpkin Pie Spice
2 oz Cream Cheese
1/8 cup Sour Cream

Directions:
Pre heat oven to 350°
In a medium/lg bowl mix together Butter, 6 packets of sweetener (reserve 3 for cream cheese filling) and Vanilla extract.
Next mix in eggs, spices, coconut flour, and pumpkin.
Mix well and add mix to lined cupcake pan filling to the top,
In a separate bowl mix together softened cream cheese, remaining 3 packets of sweetener and sour cream.
with a spoon dollop a small amount of cream cheese mixture to each muffin and swirl into muffin with a toothpick (lightly)
Bake for 20- 25 minutes
Let cool and ENJOY!!!

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Egg, Ham & Cheese Hot-poc-it

Ingredients
3 Lg. eggs
1/2 cup ham
1/4 cup cheese (reduced fat)
1/4 cup leek
1/4 tsp. crushed red pepper
Sea Salt (to taste)
Black Pepper (to taste)
2 Thin Pockets (your choice of grain)

Directions
Preheat oven to 300º
Chop leek, ham, and cheese; place in Med bowl.
In same Med. bowl add eggs, crushed pepper, salt and pepper
mix.
Scramble egg mixture in skillet.
Place scrambled egg into pocket, lay on baking sheet and put in oven
for approx. 5-7 minutes.
Options: turkey, sausage, bacon, any vegetable or cheese and diced potatoes.

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Now we're talking!

☆✻ღ✻☆ Low Carb Pumpkin Pie Bites ☆✻ ღ✻☆

You will Need
1 8 oz pkg of cream cheese
5 large eggs
2 tsp of liquid stevia (OR if you are not a low carber , 1 cup of sugar)
2 cups of 100% pure pumpkin
1/4 tsp don't make it heaping ground ginger
1/4 tsp don't make it heaping of ground cloves
1/4 tsp don't make it heaping of nutmeg
1/4 tsp don't make it heaping of all spice
1 tsp vanilla

Using a hand mixer... whip your cream cheese
add your eggs and whip with the cream cheese
add pumpkin
add the spices, liquid stevia and vanilla
Spray your muffin pan and spoon in.. makes 24
Bake at 350 for 28-35 min.
let cool for a bit.. loosen around the edges and finish cooling..
Top with cool whip
Refrigerate leftovers
Enjoy~
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Are you wondering what all the hype is about?

https://www.youtube.com/watch?v=MkA3JrEKyJ8#t=33


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Amish Style Breakfast Casserole

Ingredients
1 package bacon, diced
1 medium onion, chopped
1-2 cloves garlic, minced
8 eggs, beaten
1/2 teaspoon salt
1/4 teaspoon pepper
24 ounces frozen shredded hash browns, thawed
2 cups cheddar cheese, shredded
1 1/2 cups small curd cottage cheese
1 1/2 cups Swiss cheese, shredded

Directions:
Preheat the oven to 350 degrees F. Lightly spray a 9x13 inch baking dish with non-stick spray.
Dice the bacon and chop the onions. Combine in a skillet and cook until bacon is crisp. Drain. Return to pan and add the garlic. Stir for aprox. 1 minute for until fragrant. Remove from heat.
In a large bowl mix together all remaining ingredients. Stir in the bacon mixture. Once mixed transfer to the baking dish and bake uncovered for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
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WOW Check out Gail and she no longer has heartburn!

HI, my name is Gail...
Lol. That sounded like I'm about to admit I have a problem. Well I guess I do. A weight problem. As much as I HATE seeing my before picture... I know I am helping people by sharing my story. I would have never posted my pics before. EVER! I avoided the camera like the plague!
This post is from my first 90 Day Challenge. I lost 11.2 inches in under 3 weeks!! 40lbs gone in 90 days! How did I do this? I took Skinny Fiber REGULARLY and drank LOTS and LOTS of WATER (this is key) I ate mostly low carb. I didn't stick to the low carb through the whole 90 days to be honest. But I made healthier food choices, and limited my treats, which I still was able to have. I just kept taking my Skinny Fiber and drinking tons on water. Still it kept melting off!! I fell of the wagon at Christmas time... Still kept taking SF and drinking my water. Did not gain back any weight. In fact i lost some more! (not recommended) Lol.
I started taking Skinny Fiber to lose weight. But then I started to notice other changes... Within days, I was sleeping better, had more energy, and no more heartburn! I noticed that my hair grew faster, thicker and looked healthier! My nails are even stronger. I used to get a lot of migraines and now hardly any at all. Coincidence? I think not! I LOVE Skinny Fiber and I will always keep taking it!
What is Skinny Fiber?
Here is a video explaining https://www.youtube.com/watch?v=MkA3JrEKyJ8
Trust me I know a lot of you are still skeptic. I was too!! It REALLY works!!
Take the 90 Day Challenge at http://www.getslimwithhealthy360.com/
Not only will you receive our NEW 90 Day Money Back Guarantee..
YOU WILL RECEIVE FULL ACCESS TO:
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Banana Nut Cake with Cream Cheese Frosting

Ingredients:
3 ripe bananas peeled and mashed
4 Tbsp butter (room temp)
3 eggs (room temp)
3/4 c sugar
1 tsp vanilla
2 Tbsp veg oil
2 c all purpose flour
2 tsp baking soda
1/2 tsp salt
1/4 c apple juice
3/4 c chopped pecans (divided - reserve 1/4 cup for garnish)

In a medium bowl whisk together flour, baking soda, chopped pecans and salt and set aside.
Beat together butter, oil and sugar with electric mixer. Add 2 of the eggs (1 at a time) separate the final egg and discard yolk and add white to mixture. Beating well. Mix in vanilla. Gradually add in flour mixture and apple juice, just a little bit at a time. Fold in bananas (do not beat or cake will be dense)
Prepare an 8x8 baking dish with non-stick spray or butter. Pour mixture into pan and bake at 375° for 30-35 minutes. Check with a toothpick to make sure it is done in the middle. Remove and allow to cool completely.

Cream Cheese frosting:
4 ounces cream cheese, at room temperature
1/2 teaspoon vanilla extract
1 & 1/2 cups confectioners’ sugar
Using an electric mixer on medium speed, beat cream cheese and vanilla. Reduce speed and gradually add confectioners’ sugar.
Spread frosting on cake. Sprinkle with nuts.

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