Angie’s Smothered-ISH Chicken

Angie's Smothered-ISH Chicken
 
Here it is! Tonight's main course! This started out as 'Smothered Chicken' but turned more in to a Crispy Smothered Chicken! So, I call it "Smothered-ISH Chicken"
Ingredients
  • Chicken Hind Quarters (legs & thighs still attached)
  • 2-3 cans of Cream of Chicken Soup (I made 8 hind quarters so used 3)
  • 1 package of Onion Soup Mix
  • Original Mrs. Dash (or seasonings of choice)
  • French Fried Onions
  • Small amount of milk (eyeball it for the right consistency)
Instructions
  1. Place thawed chicken in baking dishes.
  2. In separate bowl, combine soups and add enough milk to make a creamy consistency.
  3. Spoon over the chicken. Sprinkle Mrs. Dash. Then sprinkle with french fried onions.
  4. Bake in oven 1 hour at 375° or until chicken is 165°.

 

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Strawberry Cream Poke Cake

1 Box white cake mix (use ingredients below to mix in the cake )
4 eggs
1 cup milk
1/4 cup oil

Bake at 350 in a 9×12 baking pan for 25 minutes
Poke holes all over the cake with a fork or wooden spoon end for larger holes.
1 Box strawberry jello made as directed , pour warm mix over baked cake.

Frosting
1 can whipped vanilla frosting
1 container cool whip
1 tsp almond extract
1,  8 oz block cream cheese softened (optional)

Mix frosting and cool whip together, mix softened cream cheese in add almond extract mix til well blended.
Frost cooled cake add strawberries to the top enjoy

 

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Double-Chocolate Chip Oatmeal Cookie

Double-Chocolate Chip Oatmeal Cookie
 
Ingredients
  • ¾ cup unsalted butter, room temperature......
  • ½ mashed avocado
  • 1-1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1-1/2 cup flour
  • ⅓ cup unsweetened cocoa
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups rolled oats
  • 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 375F.
  2. Cream butter, avocado, and brown sugar with an electric mixer for about 4 minutes. Add in eggs & vanilla and beat well.
  3. In a medium bowl, sift together dry ingredients.
  4. Add dry mixture to the butter mixture, beating just until combined. Mix in the oats and chips.
  5. Drop by tablespoonfuls onto baking sheet for 8 to 10 minutes until set.
  6. Allow to cool for a few minutes on the sheet before transferring to rack to completely cool.

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Lisa’s Lemon Meringue Pie

Lisa's Lemon Meringue Pie
 
Ingredients
  • 1 cup sugar
  • 2 tbs flour
  • 3 tbs cornstarch
  • ¼ tsp salt
  • 1½ cups water
  • 2 lemons, juiced and zested
  • 2 tbs butter
  • 4 egg yolks, beaten
  • 4 eggs whites
  • 6 tbs sugar
  • 1- 9-inch pie crust baked
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice, and lemon zest.
  3. Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in butter.
  4. Place egg yolks in a small bowl and gradually whisk in ½ cup of hot sugar mixture.
  5. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  6. In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  7. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

 

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Arugula, Portobello, & Feta Frittata

Arugula, Portobello, & Feta Frittata
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Frittatas are often prepared in well-seasoned cast iron skillets or other non-stick ovenproof pans or cookware. However, a standard 10” non-stick skillet will also work provided you don’t try to pop it in the oven! This savory stovetop frittata is easy to make and really versatile. The most difficult part is deciding whether you should enjoy it for breakfast, brunch, lunch, or dinner.
Ingredients
  • 6 whole eggs
  • ¼ c. half & half
  • 3 T. water
  • Sea salt and freshly ground black pepper, to taste
  • 1 T. extra virgin olive oil
  • 6 baby Portobellos, washed, gills removed, stems chopped, and caps cut into thin slices
  • 2 handfuls arugula, washed and dried
  • 6 cherry tomatoes, washed and cut in half
  • 2 oz. Feta cheese, cut into equal-size chunks
Instructions
  1. In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside.
  2. Add olive oil to a 10” non-stick skillet and heat over medium heat. Add Portobello mushroom slices and chopped stems and cook approximately 5-6 minutes, stirring occasionally. When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set aside.
  3. Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.
  4. With a spoon, spread ingredients into a uniform layer across the bottom of the pan, ensuring an even distribution of mushrooms and arugula throughout. Pour egg mixture on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.
  5. Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and arrange the 3 Portobello strips, cherry tomato halves, and Feta chunks in a decorative pattern, if desired. If not, simply scatter those ingredients across the top of the frittata before covering again.
  6. Cook for another 5-6 minutes, or until the egg is cooked through and the Feta has just begun to melt. Remove from heat and carefully transfer to a serving platter and cut into wedges.
  7. Serve warm or enjoy at room temperature.

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WEIGHT LOSS MOONSHINE

 WEIGHT LOSS MOONSHINE

The name of this drink came from my friends son, who tried her drink and said…” this tastes like beer!!”
I have had a lot of people message me, and asking how to beat a plateau.
This is one that I love!!!!!

Fill a 4 cup mason jar with
12 ice cubes
2-3 Tbsp apple cider vinegar
1 strawberry, sliced
1 tsp stevia, or to taste
crushed mint leaves, or fresh
fill with water to the top
Stir well and enjoy throughout your day !!!!!

You can do so many flavors with this !!! Your choice of fruits or veggies, ginger or cinnamon, or whatever you’d like!!! Go wild!!!

Ps. Skinny fiber and this drink compliment each other well.

 

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Bacon, Goat Cheese & Basil Stuffed Chicken Breasts

Bacon, Goat Cheese & Basil Stuffed Chicken Breasts
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 T. extra virgin olive oil
  • 4 6-oz. boneless, skinless chicken breasts
  • 4 oz. goat cheese, divided
  • 6 strips of cooked bacon, crispy and crumbled
  • 6 basil leaves, rolled and sliced thin
  • Salt and pepper, to taste
  • 1 c. balsamic vinegar
Instructions
  1. Preheat oven to 375 degrees.
  2. Butterfly the chicken by running a sharp knife horizontally through the thickest part of each breast. Place one hand on top of the breast to stabilize while holding the knife parallel to the work surface while cutting. Do not cut all the way through. Open the breast so both halves can lie flat.
  3. Season the exposed surface with salt and pepper, then add ¼ of the goat cheese, crumbled bacon, and sliced basil leaves to each breast. Fold the breasts in half so the cheese mixture is surrounded by chicken breast on the bottom, back and top. Secure with long wooden toothpicks, if desired.
  4. Heat olive oil over medium-high heat in a large oven-safe skillet. Once hot, add the stuffed chicken breasts to the pan to sear. Once browned on the bottom, carefully turn each breast over and repeat on the other side. Season top and bottom with salt and pepper, if desired, during this process.
  5. Place skillet in preheated oven and cook until an instant read thermometer reads 165 degrees when inserted, approximately 25-30 minutes. Remove from the oven and cover until ready to serve.
  6. A few minutes before removing the chicken from the oven, start making the balsamic glaze. Heat balsamic vinegar in a small sauce pan over medium-high heat. Stir while heating until the vinegar is reduced to about ⅓ of its original volume. It will form a thick, syrupy consistency when it is ready.
  7. To serve, place a stuffed chicken breast on each plate and drizzle with balsamic glaze. Pairs well with a mixed green salad or roasted vegetables.

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BANANA CRUMB CAKE

BANANA CRUMB CAKE
 
Ingredients
  • For the Cake:
  • 2 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 3 ripe bananas
  • ½ cup melted butter
  • 1⅓ cups granulated sugar
  • 2 eggs
  • 3 tsp vanilla extract
  • 1 cup sour milk (1 Tbsp of vinegar to milk, let sit 5 minutes)
  • For the Streusel:
  • ¾ cup (12 Tbsp) melted butter
  • 1 cups light brown sugar
  • 1½ cups flour
  • 2 tsp cinnamon
  • For the Glaze:
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 Tbsp cream
Instructions
  1. Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray, set aside.
  2. In a medium bowl whisk together flour, baking powder and salt.
  3. In another bowl, mash bananas. Mix in butter until combined and then mix in sugar, eggs, milk, and vanilla. With mixer running on low, carefully add flour and mix until just combined.
  4. Prepare streusel by combining all the ingredients in a medium bowl, mix in the butter until a coarse crumb forms.
  5. Pour ½ of the batter into the prepared pan. Top with ⅓ of the crumb mixture. Cover the filling with the remaining batter and top with remaining crumb mixture. Bake for 50-55 minutes until the center is set and a toothpick comes out clean. Cool for at least 1 hour.
  6. Mix together the glaze ingredients and drizzle over the cake before serving.
  7. Enjoy!

 

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Chocolate Coconut Flour Cupcakes with Chocolate Buttercream

Chocolate Coconut Flour Cupcakes with Chocolate Buttercream
 
*Tip: if you are not used to low carb foods you can play around with the amount of cocao powder and liquid stevia used in both the cupcake and the frosting to sweeten it up.
Ingredients
  • ¼ cup butter
  • 3 tbsp cocoa powder
  • ⅓ cup coconut flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp granulated erythritol
  • ¼ tsp salt
  • 4 eggs
  • 12 drops stevia extract
  • ½ tsp vanilla extract
  • ⅓ cup almond milk
  • For the Chocolate Buttercream Frosting:
  • ⅓ cup whipping cream
  • 2 oz softened cream cheese
  • 2 tbsp softened butter
  • 2 tbsp unsweetened cocoa powder
  • 10 drops stevia extract
  • 1 oz melted unsweetened chocolate
Instructions
  1. )Preheat oven to 350F and line 7 muffin tins with paper liners.
  2. )In a small bowl, mix together coconut flour, baking soda, baking powder, erythritol and salt. Make sure you break up any clumps.
  3. In a larger bowl, beat the eggs with vanilla and stevia until frothy with an electric mixer.
  4. )In a small saucepan, melt butter over low heat. Whisk in cocoa and mix well.
  5. )Add butter/cocoa mixture to eggs and use the mixer to mix again until combined.
  6. )Add half of coconut flour mixture and mix on low for a few moments.
  7. ) Add the almond milk and mix in thoroughly.
  8. )Add the remaining coconut flour mixture and mix on low, then use a rubber spatula to stir and make sure all ingredients are well combined and clump free!
  9. )Divide batter into the 7 muffin tins and bake in center of oven for 18-20 minutes.
  10. ) Cupcakes are done when you put toothpick in middle and it comes out clean.
  11. ) Set aside and cool completely.
  12. For the Chocolate Buttercream Frosting:
  13. )Whip cream with an electric mixer until it forms stiff peaks and set aside.
  14. )In a separate bowl, beat cream cheese and butter together until smooth.
  15. )Beat in cocoa powder and stevia.
  16. )Slowly fold in the whipped cream and stir until combined.
  17. )Pour melted chocolate into bowl and mix with a rubber spatula until it is combined and mixture is smooth.
  18. )Spread buttercream on your cooled cupcakes and ENJOY!!

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Salmon, orzo, and asparagus salad with lemon-dill vinaigrette~~

Salmon, orzo, and asparagus salad with lemon-dill vinaigrette~~
 
original recipe compliments of Cooking Light Magazine
Ingredients
  • 1 bunch of asparagus cut up into desired sizes
  • 1 cup uncooked orzo pasta
  • 1- 1¼ pound skinless salmon fillets
  • ¼ tsp. salt (I used pink Himalayan salt)
  • ¼ teaspoon black pepper
  • Cooking spray
  • ¼ cup thinly sliced onion
  • For the Lemon-Dill Vinaigrette
  • ⅓ cup crumbled feta cheese
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons fresh lemon juice ( I used a 2. Don't like the lemon taste to be to strong)
  • 2 tsps. extra-virgin olive oil ( I used a little more since I used less lemon)
  • ¼ tsp. Salt (I used the pink Himalayan salt again)
  • ¼ tsp. Black pepper
Instructions
  1. Preheat oven to 350
  2. Season fish with salt & pepper. (I added fresh dill, ad fresh lemon slices to top) cook for 15-20 min. Or until flakes easily with fork.
  3. Boil 6 cups is water. Add asparagus and cook until desired doneness. Remove asparagus from water with slotted spoon, reserving water. Set aside.
  4. Return water to a boil, and cook pasta as directed.
  5. While fish & pasta are cooking, make the dressing, set aside.
  6. Combine orzo, asparagus, & onion mix well. Add chunks of fish, and toss lightly to coat. I added fresh dill and little more feta to the top.
  7. ENJOY!!

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Cucumber Salad with Orange Sesame Dressing

Cucumber Salad with Orange Sesame Dressing
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup Wildtree Outrageous Orange Sauce
  • ¼ cup sesame oil
  • ¼ teaspoon ground mustard
  • 1 english cucumber
  • Black sesame seeds, as garnish
  • Scallions, sliced, as garnish
Instructions
  1. In a small bowl, mix together the first three ingredients and whisk to combine; set aside.
  2. Slice the cucumber into thin rings.
  3. Toss the sliced cucumber with prepared dressing and top with black sesame seeds and scallions.
Nutrition Information
Calories: 70 Fat: 4.5 gm Saturated fat: .5 gm Carbohydrates: 7 gm Sodium: 150 mg Protein: 1 gm

 

Check out Outrageous Orange Sauce

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Banana Chai Smoothie

 
Ingredients
  • 2 bananas, peeled, diced, and frozen
  • 2 cups almond milk
  • 2 teaspoons Wildtree Chai Tea Mix
  • 1 teaspoon chia seeds
Instructions
  1. Add ingredients to a blender and puree until smooth.
Nutrition Information
Calories: 100 Fat: 2 gm Carbohydrates: 20 gm Sodium: 75 mg Fiber: 2 gm Protein: 1 gm

Check out Wildtree Chai Tea mix 

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Serves: 1-2
 
Ingredients
  • 1 tsp Coconut oil or butter for cooking
  • 1 onion chopped up
  • ½ green pepper chopped
  • ½ yellow pepper chopped
  • 2 tomatoes chopped
  • 5 cooked chicken strips (leftover chicken)
  • ½ tsp Italian seasoning
  • Salt and Pepper to taste
Instructions
  1. In frying pan, heat up coconut oil
  2. add onions, stir cook about 2 min
  3. add green and yellow peppers cook about 2 min
  4. add tomatoes your italian seasoning salt and pepper, cook about 3 min stirring regularly.

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Fruit Salsa

Fruit Salsa
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 (20 ounce) can pineapple rings, drained
  • 2 cups diced strawberries
  • ¼ cup chopped cilantro
  • 1 yellow onion, finely diced
  • 1 lime, juiced
  • ¼ cup Wildtree Fiesta Salsa Mix
Instructions
  1. Preheat grill to high heat.
  2. Clean and grease the grill grates. Grill pineapple slices for 5 minutes, flipping halfway through cooking time.
  3. Chop grilled pineapple and toss with the remaining ingredients.
  4. Refrigerate 1 hour until chilled.
Nutrition Information
Calories: 70 Carbohydrates: 17 gm Fiber: 2 gm Protein: 1 gm

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Spicy vegetable soup

Spicy vegetable soup
 
Ingredients
  • 1 ¼ cup sliced carrots
  • ½ onion
  • 1 cup celery, thinly sliced
  • 5 oz. frozen spinach, chopped
  • 3 cloves of garlic, minced
  • 1 Jalepeño pepper, seeded and diced
  • 7 stalks of asparagus, chopped
  • 1 can green beans
  • 2 cups chicken broth
  • 1 tbsp parsley
  • 1 tsp ground coriander
  • ½ tsp ground mustard
  • ⅛ tsp ground nutmeg
  • ⅛ tsp cumin
  • ½ tsp crushed red pepper
  • 1 tsp tarragon
  • salt and pepper to taste
Instructions
  1. Mix all ingredients together in a crockpot.
  2. Put on high for 3-4 hours.
  3. When all vegetables are tender, enjoy!

I use my Wildtree products to make this lower in sodium.

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Rootbeer Cupcakes

Rootbeer Cupcakes
 
Ingredients
  • 1 cup sugar
  • ½ cup butter softened
  • ½ tsp vanilla
  • 2 eggs
  • 2 cup flour
  • 1 tbsp
  • Baking powder
  • 1 tsp salt
  • ⅓ cup Rootbeer
  • For the Frosting
  • ¼ cups softened butter
  • ⅛ tsp salt
  • 2 cup powdered sugar
  • 2-4 tbsp milk
  • ⅓ cup Rootbeer
Instructions
  1. Mix all ingredients for the cake in a bowl and mix together.
  2. Place mixture in cup cake pan and cook till done
  3. For the Frosting
  4. In a bowl mix all ingredients except Rootbeer. Blend in Rootbeer till it's mixed enough to add on cupcakes.
  5. Add to cupcakes and enjoy

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REALLY Good Relish by Holly

REALLY Good Relish by Holly
 
Ingredients
  • 8 cups of chopped/peeled cucumbers
  • 4 cups of chopped/seeded green bell peppers
  • 4 cups of chopped/seeded red bell peppers
  • 2 cups of chopped celery
  • 1 cup of chopped sweet onion
  • ½ cup of pickling or canning salt
  • 3 cups of white vinegar
  • 2¼ cups of sugar
  • 3 tbsp celery seed
  • 3 tbsp mustard seed
Instructions
  1. I use a food processor to finely chop everything up.
  2. *In a large glass or stainless steel bowl, combine cucumbers, peppers, celery, onion and salt. Cover and let sit for 4 hours in a cool place; then transfer to a colander and drain. Rinse well with cool water and drain thoroughly using your hands to squeeze out the excess liquid.
  3. *Prepare your canner, jars and lids
  4. *In a large stainless steel saucepan...combine vinegar, sugar, celery and mustard seeds. Stir well and bring to a boil over medium heat. Add drained cucumber mixture and return to a boil. Be sure to stir frequently, reduce heat and boil gently for 10 min.
  5. *Put your relish in hot jars leaving ½ inch headspace. Wipe rim well and place your lids on jars. Place in canner and make sure they are covered completely with water. Boil for 10 min, remove canner lid, wait 5 min, remove jars, cool and store.
  6. * Make sure the center has popped down and sealed; if not, you can refrigerate and eat within 2 weeks. Happy relishing!

 

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Creamy Yogurt-Dill Cucumber Salad Recipe

Creamy Yogurt-Dill Cucumber Salad Recipe
 
( I added onions and tomatoes to mine)
Ingredients
  • 3 medium cucumbers
  • ½ cup thick, Greek-style yogurt or reduced-fat sour cream
  • 2 tablespoons minced dill
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
Instructions
  1. Mix all together and chill for an hour then serve!

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Healthy Haystacks

Healthy Haystacks
Serves: 12
 
Ingredients
  • 2 ripe bananas (sweeter when ripe)
  • 1 Tbsp. cocoa
  • 1 Tbsp. peanut butter
  • 1 cup oatmeal
Instructions
  1. Mash bananas.
  2. Add other ingredients and mix by hand until blended.
  3. Drop by spoonful onto parchment paper covered baking sheet.
  4. Bake 350 degrees F. for 10 minutes

 

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Unicorn drink….. much better for you

Amanda made her own version of the Unicorn drink….. much better for you

This momma made her own Unicorn drinks… These are HEALTHY && the kids are loving them!!!

For the PINK:
Strawberries (fresh/ frozen)
Raspberries (I used fresh)
Banana (fresh/ frozen)
Strawberry Yogurt
Low-Fat Milk (can use vanilla almond milk)
Add a bit of Splenda for sweetening!

For the BLUE:
Blueberries (fresh/ frozen)
Spinach (I used fresh)
Blueberry yogurt
Non-Fat Milk
Add a tad bit of Splenda for sweeting!!

She topped with sugar-free whipped cream and a little bit of sprinkles but feel free to omit to make healthier! Put it in a pretty glass with fresh cut fruit and ENJOY!

btw… if you have never frozen bananas, TRY IT! So refreshing during a hot summer day for the kids. I usually cut in 1/2 and wrap in foil to freeze. It’s also a great late night snack to curb a sweet tooth!

Cannot WAIT to hear your feedback! Stay tuned for more awesome treats and follow me for awesome posts daily !!

 

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