Broccoli and Cauliflower w/ Capers and Lemon Dressing



1 head broccoli
1 head cauliflower
2 Tbsp capers

3 Tbsp extra virgin olive oil
½ Lemon, juiced (2 tbsp)
1 tsp garlic, crushed (1 clove)
1 spring onion, sliced very thin
Pinch of Sea Salt
Dash of Pepper
Put lemon juice, olive oil, garlic, finely chopped spring onion, salt and pepper in a small jar, shake well.
Cut the broccoli and cauliflower into florets. Add the capers. Steam the vegetables for about 5 minutes.
Rinse in cold water. (This stops the cooking process.) Drain well.
Place vegetables in a large bowl; shake the jar of dressing again. pour vinaigrette over top, toss, serve.


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BlueBerry Pie with Lemon Crust


Here is an amazingly delicious Pie!!
Blueberries and Lemons are a great combination!!!

BlueBerry Pie with Lemon Crust

6 cups Fresh Blueberries
2/3 cups granulated sugar
1/4 cups cornstarch
1/4 cups cold water
2 tablespoons lemon juice
1/4 teaspoons ground nutmeg

1 1/3 cups all-purpose flour
1 tablespoon confectioners’ sugar
1 teaspoon grated lemon zest
1/4 teaspoons salt
6 tablespoons unsalted butter, chilled and cut into small pieces
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water

Place flour, confectioners’ sugar, lemon zest and salt in bowl of a food processor and pulse until combined. Add butter and shortening and pulse until mixture resembles coarse crumbs. Add water, one tablespoon at a time and pulse just until dough comes together (be careful to not over mix). Pat dough into a disk and wrap in plastic wrap. Chill at least 30 minutes.
Roll out dough on a lightly floured surface to a 12-inch circle. Gently transfer dough to a 9 1/2-inch pie plate. Fold under edge of dough and crimp to make a decorative crust. Chill at least 30 minutes in refrigerator.
Preheat oven to 400°F. Line pie shell with aluminum foil or parchment paper and fill with pie weights or dried beans. Bake 20 minutes, remove foil and weights and continue to bake about 10 minutes or until lightly golden.

While pie shell bakes, make filling. Place 3 cups blueberries and sugar in a medium saucepan. Stir cornstarch and water together until blended and add to blueberry mixture. Heat to a boil over medium-high heat, stirring frequently to prevent scorching. While blueberries cook and soften, mash about half berries with a potato masher or fork. Boil 1 minute, stirring constantly. Remove from heat. Stir in lemon juice, nutmeg and remaining 3 cups blueberries.
Spoon blueberry mixture into crust and let sit at room temperature 2 hours to set.

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If you want to cut out some of the carbs, you could make it without the bread!
  • 1 bag of frozen meatballs
  • 1 jar of marinara sauce or spaghetti sauce
  • 1½ cup shredded Italian blend cheese
  • 1½ cup shredded mozzarella cheese
  • ½ cup Parmesan cheese, shredded
  • 1 box of Texas Toast Garlic Bread (Pepperidge Farm) OR a loaf of fresh sliced garlic Italian bread
  • Garlic Powder
  • Onion Powder
  • Salt & Pepper
  1. Preheat oven to 400.
  2. Put bag of meatballs in pot with sauce. Add garlic powder, onion powder, salt & pepper to taste.
  3. Cook over medium heat for 10 minutes or until warmed completely through.
  4. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat.
  5. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan.
  6. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. (The bread slices will be standing up in the pan as shown in the picture) You have freedom here with the can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours.
  7. Place in oven and bake for approximately 20 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!


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21 Tips for Safe and Delicious Chicken

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  1. To ensure even cooking, start with cutlets or breasts that are uniform in thickness and size.
    Use a kitchen scale to make sure your pieces are the same size. Most recipes call for 4 – 6 oz. pieces.
  2. To achieve even thickness, butterfly thick chicken breasts by cutting across them horizontally with a sharp knife. Do not cut all the way through. Instead, open the two halves so they lie flat. Then place between 2 sheets of plastic wrap and pound flat with a meat mallet or rolling pin until the entire piece is the same thickness. (Or do it like I do-Give it to your significant other to do)
  3. Never thaw frozen chicken at room temperature as this will allow harmful bacteria to grow. Instead, place frozen chicken in a glass dish and defrost in the refrigerator.
  4. Allow 24 hours for a 3-4 lbs. whole chicken to thaw; 12 hours for frozen parts.
  5. Don’t use the same permeable wood cutting board you use for your vegetables and other food items to prepare chicken. Choose a glass or other impermeable surface instead to protect against bacteria.
  6. The acids in marinades help break down the protein fibers in chicken meat. Marinating your chicken prior to cooking will tenderize the meat and add lots of great flavor to your recipes. Wine, vinegar, and fruit juices are all excellent ingredients to use in marinades.
  7. After your chicken has marinated, be sure to discard all remaining liquid rather than continuing to cook with it.
  8. Always cook chicken to temperature, not by time. Internal starting temperatures can vary widely, which can affect the total cooking time quite a bit. Use an instant-read thermometer inserted into the thickest part of the meat to make sure your dish has reached at least 165 degrees F.


  1. 165 degrees F is the minimum recommended safe internal temperature for chicken. However, some cuts are better at slightly higher temperatures. Here are some general guidelines:

    165 degrees – boneless chicken breasts
    170 degrees – bone-in chicken breasts
    175 thighs & drumsticks

  2. Cook fresh or previously frozen chicken within 2 days of purchasing it.
  3. Don’t refreeze previously frozen chicken meat. Double check before buying meat at your grocery store to determine if it has been frozen and defrosted.
  4. Refrigerate chicken within 2 hours of cooking it.
  5. Many recipes require searing the chicken over high heat prior to cooking to brown it. Don’t let those beautiful, delicious brown bits on the bottom of the pan go to waste! Deglaze the pan with some wine or chicken stock when you are done searing. This is the key to rich and delicious pan sauces and gravies.


  1. Those tasty brown bits left on the bottom of the pan after roasting or pan frying chicken or other meats are called “fond.” Fond is your friend!
  2. Before roasting a whole chicken, be sure to rinse the inside cavity before seasoning and stuffing. Then, pat the outside dry with paper towels to help the skin brown nicely. Water left on the skin will turn to steam inside the oven, which will inhibit browning.
  3. It is not necessary to rinse chicken prior to cooking it. In fact, rinsing is discouraged because this can cause germs to splatter around your food prep area. However, you should still rinse out the cavities of whole birds before seasoning and stuffing them.


  1. Use parchment paper when oven roasting chicken breasts to prevent them from drying out. A sheet of parchment paper placed under the meat will protect it and help keep it moist.
  2. Allow chicken to rest at room temperature for 20 to 30 minutes prior to roasting. This will help the meat roast evenly throughout.
  3. Starchy side dishes like pasta, rice and potatoes are ideal for chicken recipes with pan sauces because they help soak up all that delicious flavor. For a great low carb alternative, try garlic mashed cauliflower instead.
  4. Chicken, like most meats, needs to “rest” when it comes out of the oven to allow the juices to be re-absorbed. To rest, place your meat on a serving plate and tent a large piece of aluminum foil over it. If you want tender and juicy chicken, don’t skip this step!
  5. The amount of time chicken needs to rest after cooking will depend on size. Smaller pieces will require less time (5-10 minutes) than a whole bird, which may take 20-30 (10)

Breaded Chicken Rolls with Smoked Gouda, Roasted Tomatoes, and Asparagus

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There are so many variations you can try with a good basic chicken roll recipe, because you can fill them with just about anything you like. The smoked Gouda really makes this option special and the combination of roasted tomatoes and asparagus really enhances the flavors and texture of this dish. For this recipe, it is best if you have roasted tomatoes on hand. Slow oven-roasting tomatoes is a great way to use up extra tomatoes before they go bad or to store your gardens’ abundance.

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Firecracker Shrimp Salad


20 -24 medium shrimp
2 Tablespoons honey
2 teaspoons habanero sauce
1 teaspoon sesame oil
1 tablespoon finely chopped cilantro
Prepare glaze. Grill shrimp for 2 minutes, add glaze and grill for an additional 1 minute. Add any remaining glaze to cooked shrimp.

6 cups greens (romaine, spinach, kale mix)
2 cups red cabbage
3-4 green onion chopped fine (greens only)
¼ red onion sliced paper thin
1 red bell pepper cut in thin strips
¼ cup cilantro chopped loosely
1 package Fettuccine style Shirataki noodles
1 teaspoon sesame oil
Sea salt
Garnish of crushed peanuts
Place first six ingredients in large bowl and add dressing of choice. Creamy is better.
Rinse noodles and heat with oil, cayenne and salt.

Peanut dressing (Optional)
2 tablespoons peanut butter
¼ cup Greek yogurt
2 teaspoons lime juice
¼ teaspoon garlic powder (or half garlic glove minced)We use this
¼ teaspoon cayenne pepper flakes
2 teaspoons honey
3-4 tablespoons water

Place all Ingredients in processor and add water one tablespoon at a time until your desired consistency is reached.


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Corned Beef and Cabbage Bake



Corned Beef and Cabbage Bake
  • ¼ cup butter, cubed
  • 4 cups cabbage, chopped
  • ¾ cup onion, chopped
  • 1 teaspoon caraway seed
  • 12 ounces deli corned beef, chopped
  • 8 ounces swiss cheese, shredded
  • ¼ cup thousand island dressing
  • 2 tubes refrigerated buttermilk biscuits ( 12 oz each)
  1. In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside.
  2. Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing.
  3. Separate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans.
  4. Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.


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Balsamic Chicken Skillet

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