Frozen Sangria

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Frozen Sangria
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bottle Simple Sangria Mixer, frozen in an ice cube tray
  • ½ 750ml bottle white wine
  • ½ cup frozen cranberries
Instructions
  1. Puree frozen Simple Sangria Mixer ice cubes, white wine, and frozen cranberries in a blender.
  2. If desired, sugar the rim of each glass by dipping in lime juice or water then sugar.
  3. Serve with lime and orange wedges if desired also.
Nutrition Information
Calories: 140 Carbohydrates: 18 gm Sodium: 10 mg Fiber: 1 gm

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Check out Simple Sangria Mixer

Isn’t this a great idea!!!!

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Put the chocolate chip cookie dough on the outside of a cupcake pan lined with a cupcake liner and make cookie bowls. Make sure you don’t put too much cookie dough on, or it will spread out. Just enough to cover the cupcake liner.
Bake at 350 F till golden, about 12 minutes. Let cool before removing from pan. Once they are baked… you can put Ice Cream inside of them and top off with your favorite toppings!!!

 

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Best Ever Chocolate Chip Cookies

Today is National Chocolate Chip Cookie Day

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Best Ever Chocolate Chip Cookies
 
Ingredients
  • 1 cup brown sugar
  • 1 cup sugar
  • ½ cup butter
  • ½ cup oil
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 3 cups flour
  • 2 cups milk chocolate chips
Instructions
  1. Cream butter, oil and sugars.
  2. Add eggs and beat until fluffy.
  3. Add remaining ingredients.
  4. Bake at 350 for 10-12 minutes.

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SMALL BATCH CUPCAKES

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I have had some asking how to make only 6 cupcakes at a time.
Well here ya go!!

SMALL BATCH CUPCAKES

How to make only Six Cupcakes :
3/4 cup ANY Cake Mix
2 tablespoons butter, melted
1/4 cup milk
1 egg
HEAT oven to 350°F. Line 6 muffin cups with paper baking cups.
.
Blend 3/4 cup of the cake mix and 2 T. melted butter in small mixing bowl on medium speed until well blended. Add 1/4 cup milk and 1 egg. Beat on medium speed 2 minutes. Divide evenly into prepared muffin cups.
.
BAKE 19 to 23 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan; cool completely.
Frost cupcakes with your favorite frosting.
Note: Reserve rest of the cake mix in a jar or air tight bag for future when you want to make more cupcakes!

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SLOW COOKER ITALIAN CHICKEN

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SLOW COOKER ITALIAN CHICKEN
 
Throw this in the crockpot and head out to have fun...it will be ready when you get back. Easy...Healthy....Tasty!
Ingredients
  • 1 pound boneless skinless chicken..
  • 1 yellow pepper cut into chunks
  • 1 red pepper cut into chunks
  • 1 onion chopped
  • 3 garlic cloves minced
  • 2 tsp dried basil
  • 1 tsp oregano
  • ½ tsp thyme
  • 1 tsp sea salt (optional)
  • 1 14.5 oz can stewed tomatoes
Instructions
  1. Place chicken in bottom of crockpot
  2. Place peppers and onions and garlic on top
  3. Sprinkle the basil, oregano, thyme and sea salt
  4. Pour stewed tomatoes with juice over all
  5. Cook on low for 6 hours
Notes
Serve over pasta or eat just the way it is !! Save the leftovers to use in wraps, YUM!

 

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Oven “Grilled” Romaine with Roasted Chicken Salad

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Oven “Grilled” Romaine with Roasted Chicken Salad
Serves: 4
 
Sometimes the smallest details make the biggest difference. Raw Romaine lettuce is a delicious, nutritious and crispy addition to any salad. However, when you cut a head of fresh Romaine in half and cook it on a grill for a few minutes… magic happens. The flavors intensify and lend an interesting dimension to an otherwise basic salad. If you don’t have access to a grill – no problem. The directions below explain how to get similar results in your oven.
Ingredients
  • Salad Ingredients:
  • 2 heads Romaine lettuce, washed, patted dry and cut in half length-wise
  • 8 oz. rotisserie chicken breast meat
  • 4 oz. goat cheese
  • 1 cup red cabbage, thinly sliced
  • ½ cup pecans, chopped
  • Balsamic Vinaigrette Ingredients:
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 T. fresh lime juice
  • 1 t. Dijon mustard
  • 1 clove garlic, finely minced
  • 2 t. honey
  • salt and pepper, to taste
Instructions
  1. Set your oven to broil.
  2. Cut the Romaine heads in half and place on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Place under the pre-heated broiler for a couple minutes (keeping a close eye on it because lettuce will burn quickly). Remove once the lettuce is a nice, golden brown.
  3. Add all the ingredients for the balsamic vinaigrette together in a glass bowl. Whisk thoroughly to combine. Allow vinaigrette to sit for at least half an hour to give the flavors a chance to meld.
  4. Place ½ browned Romaine head on each plate and top with 2 oz. of chicken and 1 oz. of goat cheese. Divide sliced red cabbage and chopped pecans among the four plates. Drizzle each salad with a little of the vinaigrette and serve immediately.

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Banana Taffy Roll

Banana Taffy Roll

Banana Taffy Roll
 
Ingredients
  • For the Roll:
  • 1 cup almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 eggs
  • ¾ cup granulated Swerve, Truvia or Stevia, divided
  • 2 mashed bananas
  • 1 teaspoon vanilla extract
  • 2 Tablespoons lemon juice concentrate
  • 3 egg whites
  • Confectioner's sugar (approximately 2 Tablespoons)
  • For the Filling:
  • 4 ounces light cream cheese
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup Cool Whip topping
  • 1 Tablespoon Confectioner's sugar
Instructions
  1. Using coconut oil, grease a 15" x 10" x 1"-inch jelly roll pan (or large cookie sheet), line with parchment paper that is cut about 2 inches larger than the pan itself. Make sure to push out all air bubbles from under the paper and then use more coconut oil to grease the parchment paper, making certain to get the corners and sides as well. Set aside.
  2. Combine the flour, baking soda, baking powder, and salt in a small bowl.
  3. In a large bowl, using an electric mixer, beat the eggs for 5 minutes. Add ½ cup of the sweetener, banana, vanilla and lemon concentrate. Mix well. Wash off beater bars & dry them. Heat oven to 375 degrees F.
  4. In another small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sweetener until stiff peaks form.
  5. Gently fold the flour mixture into the banana mixture, just until combined. Fold in egg whites.
  6. Spread evenly into the prepared pan. Bake for 10 to 12 minutes until cake is golden brown and springs back when lightly touched.
  7. Cool in pan for 5 minutes. Lay out a clean dish towel on a flat surface and dust it with Confectioner's sugar. Invert cake (including the parchment paper) onto the towel. Gently peel off the parchment paper. Starting at the short side, roll up the cake with the towel (jelly roll style). Place seam side down on a wire rack to completely cool.
  8. Filling:
  9. In a small mixing bowl, beat cream cheese and brown sugar until smooth. Beat in vanilla and fold in Cool Whip.
  10. Unroll the cake and spread filling evenly over the cake to within a quarter inch of the edges. Re-roll, place seam-side down on a serving platter. If serving immediately, dust with Confectioner's sugar, cut and enjoy!
Notes
Store leftovers (if any), in the refrigerator. Can also drizzle with caramel or chocolate sauce, fresh berries and ice cream. Very rich!!!

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COCONUT PISTACHIO PIE

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COCONUT PISTACHIO PIE
Serves: 8
 
Ingredients
  • 2-1/2 cups flaked coconut, lightly toasted
  • ⅓ cup butter, melted
  • 2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant pistachio pudding mix
  • 1 cup whipped topping
  • 2 tablespoons chopped pistachios, optional
Instructions
  1. In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm.
  2. In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust.
  3. Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.
Notes
Adapted from Taste of Home Magazine

 

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BUFFALO CHICKEN CASSEROLE

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BUFFALO CHICKEN CASSEROLE
Serves: 6
 
This kickin’ casserole has all the classic buffalo chicken flavor you'll love. Definitely not your normal casserole. It delivers big, bold taste and is on the table in less than an hour!
Ingredients
  • 3 cups shredded cooked chicken breast
  • ⅓ cup Franks Original Red Hot Sauce
  • ⅓ cup Ranch Salad Dressing(I use Wildtree)
  • 6 ounces egg noodles (or pasta of your choice), cooked and drained
  • 1¾ cup Alfredo Sauce (make your own or use 14 oz jar of pre made)
  • ¼ cup shredded Parmesan cheese
  • ¼ cup crumbled blue cheese
  • 6 slices of ultra thin provolone cheese (for top)
  • ¼ cup shredded cheddar cheese (for top)
Instructions
  1. Heat the oven to 350°F.
  2. Lightly grease an 11x8x2-inch baking dish.
  3. Stir the chicken and Franks hot sauce in a large bowl. Stir in the noodles, Alfredo Sauce, Ranch dressing and ¼ cup parmesan cheese and ¼ cup blue cheese.
  4. Spoon the chicken mixture into glass baking dish.
  5. Cover the top with the 6 slices of provolone cheese and sprinkle with the cheddar cheese.
  6. Bake for 25 minutes or until the chicken mixture is hot and bubbling and the cheese is melted
Notes
Serve with more Franks Hot Sauce if you like it real spicy!
Nutrition Information
Serving size: 1 cup

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PEACH POCKETS

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PEACH POCKETS
 
Delicious treat without a lot of sugar!!
Ingredients
  • 1 ½ cups Fresh (or can; in natural juice) Peaches
  • 1 8oz. pack of Crescent rolls
  • 1 egg white
  • ¼ cup light brown sugar
Instructions
  1. In a small bowl add clear part of egg by separating from yolk (be sure not to get any shell in egg white)
  2. Place crescent rolls flat on cookie sheet
  3. Add 2-3 peaches to each crescent (make sure it is the wide side) fold over, and with the spike end of fork press end to seal.
  4. With a basting brush lightly brush top of each crescent with egg white
  5. Sprinkle sugar on each and bake until golden brown (approx. 12-14 minutes)

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Eggplant caprese stacks

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Eggplant caprese stacks
 
Ingredients
  • 2 ripe tomatoes
  • 18 oz ball fresh mozzarella
  • 6-8 leaves fresh basil
  • 1 tbsp oil (We use garlic grapeseed oil)
  • 6 (1/4 thick) slices eggplant
  • ¼ c flour
  • 1 egg lightly beaten
  • ½ c panko breadcrumbs
  • For dressing;
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Salt and pepper to taste
Instructions
  1. Slice tomatoes and mozzarella about ¼ inch thick. Rinse and pat basil dry (you can keep it whole or tear into smaller pieces). Set aside.
  2. Preheat large skillet to medium heat and add 1 tbsp olive oil. Prepare eggplant slices by coating lightly in flour, then egg and then panko all in separate dishes. Once skillet is hot, add eggplant slices and fry in batches about 3 mins per side until golden brown. Blot dry with paper towel.
  3. Combine dressing ingredients in a small bowl and whisk till well blended. On serving plates or platter build by alternating tomato mozzarella eggplant and basil. Repeat as desired to your preferred thickness. Drizzle with dressing. You can also set it on a bed of greens of your choice (as pictured!)

 

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I love my Fruits

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Whole Watermelon
2 packs of Strawberries
2 lbs Green & Red seedless grapes
1 Cantaloupe
2 cans of Mandarin Oranges
1 pk of BlueBerries
1 Pineapple

 

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The Ultimate Brownie

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The Ultimate Brownie
 
Ingredients
  • **For the Brownie:
  • 1½ C. Flour
  • 2¼ C. Sugar
  • 1¼ C. Cocoa Powder
  • ½ Tsp. Salt
  • 1 Tsp. Baking Powder
  • ¾ C. Butter, softened
  • 2 Tsp. Vanilla Extract
  • 4 Egg Whites
  • 3 Tbsp. Vegetable Oil
  • 3 Tbsp. Evaporated Milk
  • 1 C. Chocolate Chips
  • 2 C. Mini-Marshmallows
  • **For the Frosting:
  • ¼ C. Cocoa Powder
  • 4 Tbsp. Butter, melted
  • ¼ C. Evaporated Milk
  • 1 C. Powdered Sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Butter a 9x13 clear baking dish and set aside.
  3. In a large bowl, mix flour, sugar, cocoa powder, salt, and baking powder. Mix in butter, vanilla extract, egg whites, vegetable oil, and evaporated milk with a electric mixer. Once fully mixed, fold in chocolate chips.
  4. Pour into baking dish and cook for 27-33 minutes, until an inserted toothpick comes out clear.
  5. Top brownies with marshmallows and place back into oven for approximately 5 minutes to melt marshmallows.
  6. With a knife, lightly spread marshmallows around top of brownie. Set aside.
  7. In a medium bowl, mix all of the frosting ingredients until smooth. our on top of marshmallows. Allow to cool before serving.

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PINEAPPLE MINT WATER

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PINEAPPLE MINT WATER
 
Ingredients
  • ½ cup of Pineapple
  • 2-3 Mint leaves
  • Ice cubes
  • 1 cup of water
Instructions
  1. Combine all the ingredients in a glass and enjoy!!

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ORIENTAL NOODLE SALAD

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ORIENTAL NOODLE SALAD
 
Ingredients
  • ½ - 1 Chinese Cabbage or Savoy Cabbage, shredded
  • 1 Carrot, grated
  • 4 sticks Celery, sliced
  • 6 Green Onions, chopped
  • ½ Red Onion, chopped
  • 100g/3½ ounces Roasted Slivered Almonds
  • 100g/3½ ounces packet Fried Noodles
  • For The Dressing:
  • ¼ cup white vinegar
  • ¼ cup caster sugar (fine granulated sugar but not powdered)
  • 1 tblspn Soy Sauce
  • 2 tspns Sesame Oil
  • ½ cup Olive Oil
Instructions
  1. Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Allow to cool.
  2. Toss the cabbage, onions, celery and almonds into a salad bowl.
  3. Add dressing and mix well.
  4. Just before serving add the noodles and toss thoroughly.

 

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GARLIC SHRIMP & BRUSSEL SPROUTS

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GARLIC SHRIMP & BRUSSEL SPROUTS
 
Healthy, low carb and just takes a few minutes to prepare!
Ingredients
  • 8 Brussels Sprout cut in half
  • 8 pre cooked shrimp
  • 2 garlic cloves sliced (I use garlic galore seasoning)
  • a pinch or 2 of basil
  • salt and pepper to taste
  • about a tsp butter
  • oil-I use Garlic Grapeseed Oil
Instructions
  1. Preheat a skillet with a little oil, add garlic and brussels sprout, cook for about 2 min on med-high heat, flipping your sprouts.
  2. Add butter, once it's melted add your shrimp, season with salt and pepper and basil.
  3. Make sure you flip your sprouts and shrimp so that both sides have nice color.
  4. Once everything has a nice brown color its done!

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Check out Garlic Grapeseed oil

Check out Garlic Galore(My favorite)

 

Crockpot Philly Cheese Steak Casserole

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Crockpot Philly Cheese Steak Casserole
Serves: 6
 
Perfect for low carb diets, this is a double bonus, as it cooks in the crock pot all day so you can come home to a great meal.
Ingredients
  • 2 lbs chip steak or 2 lbs cube steaks, cut into strips
  • 1 green pepper, cut into strips
  • 1 red pepper, cut into strips
  • 1 onion, thinly sliced
  • ½ lb mushroom, sliced more to taste
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt
  • ¾-1 teaspoon fresh ground pepper
  • ¼ lb pepperoni, thinly sliced
  • 8 ounces provolone cheese, thinly sliced
Instructions
  1. Saute mushrooms in olive oil until softened and light brown, about 5 minutes.
  2. Add to crockpot along with the rest of the ingredients, except the provolone.
  3. Cook on low for 6 hours.
  4. Stir well, add to 6 bowls.
  5. Cover with provolone and add some cooking juices to each bowl to melt the cheese...

 

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Grilled Summer Vegetable Medley with Herb Butter

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Grilled Summer Vegetable Medley with Herb Butter
 
Grilling is a great way to enhance the natural sweetness of summer garden vegetable. For best results, cut all vegetables to a uniform thickness and angle your cuts to ensure the largest surface area possible.
Ingredients
  • 3 small yellow squash, washed and halved
  • 3 small zucchini, washed and halved.
  • 3 red bell pepper, core removed and cut into equal-sized flat pieces
  • 1 medium red onion, tough outer layer removed and cut into ½“ half round sections
  • 3 T. extra virgin olive oil
  • 1 T. black Hawaiian salt
  • For the Herb Butter:
  • 4 T. unsalted butter, room temperature
  • 2 t. fresh thyme leaves, stems removed
  • Pinch of salt, or prepare on Himalayan salt block.
Instructions
  1. For herb butter, combine butter, thyme and salt into a small bowl or on a Himalayan salt block, if you have one. (Do not add additional salt if you use this method). Combine thoroughly with a fork (bowl method) or a large knife blade (salt block). When finished, transfer to a serving container.
  2. Prepare grill by brushing grates with a wire brush. Set heat to medium. When ready, temperature should be between 350-450 degrees.
  3. Brush both sides of each vegetable section with extra virgin olive oil and place on grill. Cook on medium, direct heat until vegetables are crisp tender. For zucchini and yellow squash, this should take about 5 minutes. Onion and bell pepper will take approximately 10-12 minutes, maybe slightly longer. Turn once while cooking.
  4. Remove from heat and serve immediately with grilled bone-in pork chops. Add a pat of herb butter to the vegetables and pork chop for an extra bit of flavor and a nice presentation.

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Mound’s Cake

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Mound's Cake
 
Ingredients
  • 1 Devil's Food Cake Mix
  • 2 cups sugar (divided)
  • 24 large marshmallows
  • 1½ cups milk (divided)
  • 14 oz pkg. coconut
  • 1 stick of butter
  • 1½ cups of chocolate chips
Instructions
  1. Mix and bake cake according to package directions.
  2. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake
  3. Mix butter 1 cup sugar and ½ cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over coconut mixture.
  4. Also Good refrigerated!
  5. Enjoy~

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*** RATATOUILLE ***

*** RATATOUILLE ***

*** RATATOUILLE ***
 
Here's a Great Healthy Recipe!!!
Ingredients
  • ¼ cup olive oil, plus more as needed
  • 1½ cups chopped onion
  • 1 teaspoon minced garlic
  • ½ teaspoon thyme
  • 4 mini yellow bell peppers sliced (cored and seeded)
  • 4 mini orange bell peppers slided (cored and seeded)
  • 4 mini red bell peppers sliced (cored and seeded)
  • 3 small yellow squash sliced thin
  • 3 small zucchini sliced thin
  • 1 small can original Rotel (if you like spicy)
  • 1 small can crushed tomatoes (if you don't like spicy then make it 2 cans)
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • Salt and Pepper to taste
Instructions
  1. Used a large 12" saute pan over medium heat, add olive oil.
  2. Once hot, add the onions and garlic.
  3. Cook, stirring frequently until onions are wilted and lightly caramelized, about 5 to 7 minutes.
  4. Add thyme, all the bell peppers, zucchini and squash, (added a fourth cup more olive oil here) continue to cook approx 15 minutes stirring frequently until vegetables are close to done.
  5. Add tomatoes, basil, parsley, salt and pepper and cook for a final 10 minutes.
  6. Stir well to blend and serve either hot or at room temperature.
Notes
Note: You can add Eggplant but don't cook as long as other ingredients when I did before the Eggplant were too mushy!

Enter your email address to subscribe to this Blog 

Join my Recipe Group: https://www.facebook.com/groups/StirThePotRecipes/

Come and get healthy with us:  https://www.facebook.com/groups/Fit4LifeWithWendy/

Are you wanting to try a product that is all natural and can help you on your weight loss journey?  Money back guarantee.  Learn more here:  http://Wendyweighsin.SBC90DayChallenge.com

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