my new low carb lifestyle
so, I’ve written a “I quit sugar” ebook… | Sarah Wilson
celery with old bay and white cheddar topping... close to no calories
Healthy Recipe Jello Pudding Pops from Sports N Fitness 1 package JELL-O Chocolate Sugar-Free Pudding 2 cups Fat-Free Milk 1 cup Sugar-Free Cool Whip 1. Beat pudding mix & milk in medium bowl with whisk for about 2min. 2. Stir in Sugar-Free Cool Whip. 3. Spoon mix into small paper/plastic cups. 4. Insert wooden sticks into the middle of each. 5. Freeze for 4 hours or until firm. - To remove from cups, run under warm water.
pudding pops -- 1 pkg instant pudding, 1 1/2c milk, 2c cool whip. dissolve pudding in milk, whip in cool whip. spoon into 3 oz dixie cups and insert popsicle stick. freeze;
This is our favorite way to eat broccoli of all time! My husband says he would rather eat this than fries. I put a few Tbsp of olive oil in a ziploc with some salt and pepper and the broccoli and shake. Then spread on a cookie sheet and spread minced garlic over it and roast at 425 deg F for 20-25 minutes.
Crunchy almond encrusted chicken tenders
10 Calorie Chocolate-Coffee Meringues
Preparation: Sausage, whatever type is to be dry and cut 1 cm thick. Cheese cut into cubes. Put a piece of sausage, cheese cube and an olive green above with each other and through with a toothpick. Simple appetizer ready in 2-3 minutes. ingredients: * Chorizo sausage * Goat cheese, cottage cheese, feta * Green olives * Parsley * toothpicks
MONTEREY CHICKEN 4 boneless, skinless chicken breasts 1/4 c. bar-b-que sauce ( I use Bull's Eye) 1/4 c. real bacon bits 1 c. colby and jack cheese, shredded 1 14 oz. can Rotel tomatoes, drained (canned with green chilies added) sliced green onions pepper
all things simple: a perfect day
Ingredients *6 to 8 cups chopped romaine lettuce *2 medium pears, chopped *1 cup dried cranberries *1 cup chopped pecans *8 slices thick-cut bacon, crisp-cooked and crumbled *4 to 6 oz. feta cheese, crumbled *Poppy seed Salad Dressing (I like T. Marzetti) *Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)
(: Perfectly cooked, shaped eggs - and you can bake a whole lot simultaneously: Just grab a muffin tin and and very lightly oil each spot in the tin with either butter or spray oil. Then crack an egg in each muffin area! Stick these in a 350 degree oven for about 15-20 minutes. Put on a English muffin, with shredded cheese. Can be frozen and reheated. Brilliant!
Great post for making your own breakfast sandwiches -- but mostly I love this idea of cooking lots of eggs at once in your muffin tin! Great for if you have a house full of holiday company!