Coleslaw

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Coleslaw
Serves: 7
 
This is not a "soupy" or heavily coated coleslaw. It gives you just enough of the sweet while still letting the taste of the vegetables come through. It's really tasty. If you wanted it to be heavier on the dressing you could double the last 4 ingredients.
Ingredients
  • 3 cups shredded fresh cabbage or ½ 16 oz bag of shredded cabbage
  • 1 cup chopped broccoli florets
  • 2 stalks green onion (tops only)
  • ¼ c Miracle Whip
  • 2 tsp Apple cider vinegar
  • ⅛ tsp dry mustard
  • dash of salt and pepper
Instructions
  1. Mix bottom 4 ingredients in a small mixing bowl.
  2. Place cabbage, broccoli and green onion in a medium serving bowl. Pour dressing over the top and toss lightly.
Nutrition Information
Serving size: ½ cup

 

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Homemade Corn Nuts

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Homemade Corn Nuts
Serves: 3 servings
 
Get creative and use any spice you like. They would also be good tossed in some ranch seasoning mix.
Ingredients
  • 15 oz can chickpeas, drained
  • olive oil spray
  • ⅛ tsp kosher salt
  • ¼ tsp chili pepper powder
  • ¼ tsp ground cumin
  • ¼ tsp paprika
  • ¼ tsp curry powder
  • ¼ tsp garlic powder
Instructions
  1. Preheat oven to 375°F.
  2. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed. Leave them on the counter an hour to make sure they are very dry.
  3. Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes.
  4. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist.
  5. In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil.
  6. Immediately toss with spices while hot.
  7. Eat at room temperature.
Nutrition Information
Serving size: ⅓ cup Calories: 144 Fat: 1 gm Carbohydrates: 26 gm Sugar: 1 gm Fiber: 6 gm Protein: 8 gm

 
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Homemade Granola

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Homemade Granola
 
Ingredients
  • 3 cups Old Fashioned Oats
  • ¼ c steel cut Oats
  • ¼ c sesame seeds
  • 2 Tbsp Chia seeds
  • 1 Tbsp Sesame seeds
  • ½ c nuts, chopped (your choice)
  • 1 tsp. ground cinnamon
  • ½ c coconut flakes
  • ¼ tsp salt
  • 2 Tbsp smooth peanut butter
  • 3 Tbsp. honey
  • ¼ c coconut oil
  • 2 Tbsp brown sugar
  • 1 cup mixed dried fruit
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix first 9 ingredients together in a large bowl.
  3. Melt peanut butter with the honey in the microwave in a small bowl until a smooth mixture, approx. 20 seconds.
  4. Add oil to mixture, blend and pour over the dry ingredients.
  5. Spread on a cookie sheet pan in an even layer and cook for 10 minutes.
  6. Stir gently and sprinkle the BROWN SUGAR over the top of the hot granola.
  7. Continue cooking for 10-15 more minutes or until desired brown color.
  8. Remove and sprinkle the dried fruit over the top, do not stir in.
  9. Allow to cool on sheetpan, the mix will harden as it cools.
  10. Store in an airtight container and will keep for up to 2 weeks.

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Balsamic Vinaigrette

Balsamic Vinaigrette

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I know, I know, I always say to use Wildtree.  That being said, sometimes, folks just want a recipe and make it themselves.  SO, Here ya go!

What you need
1/2 cup Olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon dijon mustard
1 clove garlic minced
salt and pepper to taste


Directions
Combine all the ingredients into a jar with lid or salad dressing container. Shake well until mixed well.
Enjoy

In case you really do want to try Wildtree: It costs nothing to look

http://www.mywildtree.com/PWS/WendyWilkes/store/AM/Catalog/ProductSearch.aspx?filter=&search=Balsamic+

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Hot Wings

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Hot Wings
 
These are sure to be a big hit!!
Ingredients
  • 24-30 Chicken wings (may cut into 2 pieces each)
  • 1 bottles of Hot sauce (your choice)
  • 2-4 Tbsp. butter (NOT margarine)
  • 2-4 Tbsp. salt
  • enough water to cover all wings
  • season salt
  • pepper
  • onion powder
  • garlic powder or garlic salt(We use wildtree garlic galore)
Instructions
  1. If you are not cutting your wings into pieces fold them so they stay folded.
  2. In a large bowl that has a lid, (big enough to hold all the wings) place your 2-4 tbsp of non iodized salt and pour in a little bit of water to dissolve the salt. Once salt is dissolved place all chicken wings in bowl and cover with cold water. Let soak in salt water in the refrigerator for at least 4 hours. If you have cut them into 2 pieces each it should only take a couple of hours.
  3. Take wings out of water, and discard water. Rinse salt brine off of chicken and pat dry.
  4. Sprinkle chicken with spices of your choice and prepare the grill. Grill chicken until completely cooked through. Needs to reach an internal temperature of 160.
  5. While chicken is grilling you can prepare your sauce.
  6. Empty both bottles of hot sauce into a saucepan and add butter. Let sauce come to a boil. Turn off heat. (Tip: Do Not take a deep breath over this sauce it will choke you, I learned from experience ha)
  7. When your wings are cooked, turn sauce back on and bring to a boil. Start dipping your wings into the sauce, making sure they are coated very well. (My family likes a lot of sauce on wings so I let the wings sit in sauce for a couple of minutes)
  8. Repeat with all wings, the longer the sauce boils the thicker it will get.

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HEAVENLY CHILI CHICKEN!!!

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HEAVENLY CHILI CHICKEN!!!
 
Ingredients
  • 5 boneless chicken breasts
  • Chili Seasoning of your choice(I prefer Wildtree)
  • 2 tbsp coconut oil(I use Wildtree)
  • 1 medium red onion, chopped
  • ½ pound fresh mushrooms, sliced
  • 4 ounce can chopped green chilies
  • 8 ounces pepper-jack cheese, shredded
Instructions
  1. Flatten and season the chicken breasts with chili seasoning of your choice.
  2. Let marinate for a few hours in refrigerator.
  3. Sauté in 1 tbsp. Coconut oil until no pink is visible and keep warm.
  4. Next, sauté the onions and mushrooms in coconut oil until the onions are tender.
  5. Stir in the can of chilies.
  6. Place the chicken pieces on a baking sheet.
  7. Top with the mushrooms mixture, then top with the cheese.
  8. Bake at 350º about 5-10 minutes until the cheese has melted!
  9. Enjoy !!

 

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🍌🍌🍌 BANANA BREAD 🍌🍌🍌

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🍌🍌🍌 BANANA BREAD 🍌🍌🍌
 
Honey and applesauce are used instead of sugar and oil!!
Ingredients
  • 2 cups whole-wheat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsweetened applesauce
  • ¾ cup honey
  • 2 eggs, beaten
  • 3 mashed overripe bananas
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease a 9x5 inch loaf pan.
  3. In a large bowl, combine flour, baking soda and salt.
  4. In a separate bowl, mix together applesauce and honey.
  5. Stir in eggs and mashed bananas until well blended.
  6. Stir banana mixture into flour mixture; stir just to moisten.
  7. Pour batter into prepared loaf pan.
  8. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
  9. Let bread cool in pan for 10 minutes, and then turn out onto a wire rack.

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Frozen Peanut Butter Banana Pops for DOGGIES!!

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Frozen Peanut Butter Banana Pops for DOGGIES!!
 
Found on Pinterest
Ingredients
  • Three 6 ounce Containers of Plain, Low-Fat Yogurt
  • ½ Cup of Peanut Butter (Low Sodium)
  • 1 Four Ounce Jar of Banana Baby Food
  • 1 Tbsp of Honey
Instructions
  1. In a medium bowl, combine all ingredients.
  2. Blend well.
  3. Pour mixture into small cups (I used Dixie Cups).
  4. Place dog bone in mixture (to serve as the handle).
  5. Freeze.
  6. Once frozen, peel away paper cup and serve!
Notes
Please note: If you are not sure if this is safe for your pup, please ask your Vet!

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Strawberry Heaven

Strawberry Smoothie

Strawberry Smoothie

Strawberry Heaven
 
Ingredients
  • 1 frozen banana
  • 8 frozen strawberries
  • ¾ cup water
  • ¾ cup almond milk (35 calorie one)
  • Low fat whipped cream (Optional)
  • Strawberry on top
Instructions
  1. Put all in ninja or blender and blend!
  2. Put some whip cream on top and add strawberry.
  3. Enjoy!

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Lemon Lime Frozen Yogurt Bites

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Lemon Lime Frozen Yogurt Bites
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup graham cracker crumbs
  • 1 tablespoon Wildtree Organic Coconut Oil
  • 2 cups plain low fat yogurt
  • 2 tablespoons Wildtree Lemon Lime Cheesecake Blend
  • 1 pint raspberries
  • ½ cup blueberries
  • 1 kiwi, diced
Instructions
  1. Line a 24-cup mini muffin tin with paper liners.
  2. Combine graham cracker crumbs and Organic Coconut Oil.
  3. Press about 1 teaspoon of the mixture into the bottom of each lined mini muffin mold.
  4. Combine yogurt and Lemon Lime Cheesecake Blend.
  5. Fill each mini muffin mold with the yogurt mixture.
  6. Top each with 1 raspberry, 1 blueberry, and a piece of kiwi.
  7. Freeze until solid.
Notes
So Refreshing!
Nutrition Information
Calories: 70 Fat: 2 gm Saturated fat: 1 gm Carbohydrates: 11 gm Sodium: 30 mg Fiber: 2 gm Protein: 1 gm

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Check out: Wildtree Coconut Oil

Check out:  Lemon Lime Cheesecake Blend

Low Carb Cheesecake Cupcakes

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Low Carb Cheesecake Cupcakes
Serves: 24
 
Ingredients
  • 3 (8 ounce) packages cream cheese
  • 1 cup Stevia sugar substitute
  • 1½ teaspoons vanilla
  • 5 eggs, beaten
  • TOPPING
  • 1 cup sour cream
  • ¼ cup Stevia sugar substitute
  • 1 teaspoon vanilla
  • smuckers seedless sugar-free blackberry or strawberry jam
  • reynolds foil liners
Instructions
  1. Preheat oven to 300 degrees.
  2. Beat together until smooth; cream cheese, Stevia, vanilla and eggs.
  3. Fill foil baking cup ⅔ full, bake for 35 minutes.
  4. Remove from oven, let stand for 5 minutes.
  5. Mix sour cream, Stevia and vanilla.
  6. Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
  7. Remove from oven and cool then add a teaspoon of the jam.
  8. Garnish with strawberry.

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Homemade Salsa/Salsa for Canning

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Homemade Salsa/Salsa for Canning
 
Ingredients
  • 30 -40 Tomatoes
  • 2 lbs onions (1/2 yellow, ½ red, I usually add 1-2 additional onions)
  • 5 assorted red bell peppers, green bell peppers or 5 yellow bell peppers
  • 3 -4 chili peppers
  • 2 -3 jalapeno peppers or 2 -3 other hot peppers like serrano peppers, habanera peppers etc
  • 1 cup lemon juice
  • 2 teaspoons garlic powder
  • 3 tablespoons salt
  • 4 teaspoons pepper
  • 4 teaspoons paprika
  • 5 tablespoons chopped cilantro, to taste
  • 2 13 oz cans tomato paste
Instructions
  1. Wash all jars, lids etc in the dishwasher.
  2. Always wear gloves while preparing salsa!
  3. Prepare tomatoes by soaking tomatoes in boiling water for 2-3 minutes to split and loosen skins. Peel and chop all tomatoes, drain excess juices off in a strainer or colander before adding to extra large bowl. (I half or quarter the tomatoes, then process briefly in a food processor before draining off juices, I like the tomatoes kind of chunky).
  4. Dice or cube all onions and peppers into the same bowl. Add chopped cilantro. (I do all the onions, peppers and cilantro in a food processor - I keep them kind of chunky also).
  5. Once all the vegies are in the bowl, stir in the lemon juice, garlic powder, salt and pepper.
  6. Taste to see if it is as hot as you would like it - if not add 1-2 more hot peppers tasting after each addition. Keep in mind as it sits for a while it will get a little bit hotter.
  7. Fill jars leaving about ¾ inch at the top. Wipe off tops of the jars before putting lids on. Screw lids tight then turn back about ¼ turn.
  8. Process in steam canner (not pressure cooker / steamer) or boiling water bath for 15 minutes.
  9. Cool jars.
  10. Before storing, test each jar to be sure it has sealed by pressing down on lid, it should not move

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Grandmother’s Slow Cooked Meatballs The Best IN TOWN

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Grandmother’s Slow Cooked Meatballs The Best IN TOWN
 
Ingredients
  • 1½ pounds extra lean ground beef
  • 1 cup dry breadcrumbs
  • ½ cup egg substitute
  • ⅓ cup chopped fresh parsley
  • 2 tablespoons minced fresh onion
  • ⅓ cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 16 ounces cranberry sauce
  • 12 ounces chili sauce
  • Parsley sprigs -- optional
Instructions
  1. Combine first 5 ingredients in a large bowl
  2. Shape mixture into30 (11/2-inch) meatballs.
  3. Combine ketchup, sugar, juice, and sauces in an electric slow Cooker; gently stir in meatballs.
  4. Cover with lid; cook on low-heat setting for 8 to 10 hours.
  5. Garnish with parsley, if desired

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CINNAMON APPLE CAKE

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CINNAMON APPLE CAKE
 
Ingredients
  • ½ c sugar
  • ½ c softened butter
  • 2 eggs
  • 1½ c flour
  • 1½ t vanilla extract
  • 1¾ t baking powder
  • ½ c skim milk
  • 1 apple, peeled and chopped
  • ¼ c brown sugar (not packed)
  • 1 t cinnamon
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 5"x 9" loaf pan.
  3. Bowl #1: In a bowl, mix cinnamon and brown sugar... Set aside.
  4. Bowl #2: Using an electric mixer, beat sugar and butter till smooth. Add eggs one at a time... Blend well... Beat in vanilla and set aside.
  5. Bowl #3: Mix flour and baking powder
  6. Stir flour mix into butter mix; add milk and beat until batter is smooth. Pour half of the batter into the pan, sprinkle with half of the brown sugar mixture and half of the apples... Using a fork press lightly into batter. Pour remaining batter on top, add the remaining apples and brown sugar mix... Press down lightly again. Using a skewer/chopstick/knife, swirl the brown sugar mixture through the batter.
  7. Bake for 30-40 minutes or until an inserted toothpick comes out clean. Enjoy!
Notes
Delicious served warm!

 

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Greek Salad

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Greek Salad
 
Ingredients
  • 2 long english cucumbers - chopped
  • 2 large tomatoes - chopped
  • 1 large purple onion - diced
  • 1 cup diced feta cheese
  • ¼ cup oil-We use garlic grapeseed
  • ½ cup balsamic vinegar
  • ½ cup red wine vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
Instructions
  1. Combine chopped vegetables and feta cheese in a large bowl. Mix oil, vinegar, and other seasonings in separate bowl and pour over vegetables.
  2. Mix thoroughly.
  3. Store in an airtight container in the fridge.
Notes
You can also add olives. or croutons before serving for some added flavor!

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Holly Jo’s Sloppy Stuffed Peppers

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Holly Jo's Sloppy Stuffed Peppers
 
Ingredients
  • 4 Bell Peppers (any color you choose)
  • 2 lbs Ground Beef
  • 1 Small Onion (chopped)
  • ¾ cup of chopped carrots
  • ¾ cup of chopped celery
  • 1tsp minced garlic
  • 8 oz can of mild Rotel
  • ⅓ cup of beef broth
  • ¼ cup of reduced sugar ketchup
  • 2 tbsps of tomato paste
  • 1 tbsp. of Worcestershire sauce
  • 1 tsp. mustard
  • 1 tbsp of chili powder
  • 1tsp cumin
  • 1tsp salt
Instructions
  1. Preheat your oven to 350 degrees
  2. Wash your peppers and cut the tops off..clean seeds out....
  3. Grease your pan and then salt and pepper your peppers ....bake for 35 min.
  4. Over Med heat...cook your ground beef, onion, carrots, celery, and garlic.
  5. If you have grease drain it.
  6. Then add the Rotel, beef broth, ketchup, tomato paste, Worcestershire sauce,mustard, chili powder, cumin, and salt...... Mix all well and simmer for 10 min.
  7. Remove your peppers from the over... stuff with mixture and ENJOY ~

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Low Carb Peppermint Patties

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Low Carb Peppermint Patties
Serves: 24
 
Ingredients
  • Peppermint layer ingredients:
  • ¾ cup melted coconut butter (put jar in pan of boiling water to melt)
  • ¼ cup finely shredded coconut
  • 1 tablespoon coconut oil melted (put jar in pan of boiling water to melt)
  • Chocolate layer ingredients:
  • 2 tablespoons coconut oil melted (put jar in pan of boiling water to melt)
  • ½ teaspoon pure peppermint extract(or any other extract for more flavors)
  • 1-2 tablespoons cacao powder (depends on how chocolatey you like it)
  • ½ packet of stevia
Instructions
  1. Peppermint Layer Instructions:
  2. )Mix together melted coconut butter, shredded coconut, 1 tablespoon of coconut oil and peppermint extract.
  3. )Pour coconut butter mixture into mini muffin tins by filling only half way
  4. )Place in refrigerator and allow to harden for about 15 minutes
  5. Chocolate Layer Instructions:
  6. )Mix together 2 tablespoons coconut oil, stevia, and cacao powder
  7. )Remove muffin tin from refrigerator and top each tin with cacao mixture
  8. )Return to refrigerator until the chocolate has set.
  9. )To remove from tin put on the counter to thaw. use a knife to pop out the patties and store in a ziplock bag.
  10. )When ready to eat, simply set the peppermint patty cups on the counter for about 5 minutes
Nutrition Information
Serving size: 1 Calories: 40 Carbohydrates: 3.5 gm Protein: .44 gm

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Crockpot Beer Chicken

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Crockpot Beer Chicken
 
Ingredients
  • 2lbs skinless, boneless chicken breast(or thighs)
  • 1 bottle or can of your favorite beer
  • 1 tsp salt
  • 1 tsp garlic powder or 3 cloves of minced
  • 1 tbsp. dried oregano
  • ½ tsp black pepper
Instructions
  1. Place all ingredients in the crock pot and cook on high for 4-5 hours or low 6-8 hours
  2. Feel free to change out the spices and herbs and use whatever you like!
  3. I found using a dark beer like guieness it has strong flavor and using a lighter beer you get a good flavor without a really beer taste..so use what you like!
Notes
I found browning the chicken first give even MORE flavor!

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

Spaghetti Squash Au Gratin

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Spaghetti Squash Au Gratin
Serves: 6
 
Tastes like a Potato Casserole without all the carbs!!!!
Ingredients
  • 1 medium spaghetti squash
  • 3 tablespoons butter
  • 1 small yellow onion, very thinly sliced
  • 1 teaspoon red pepper flakes
  • ¼ teaspoon garlic salt-We use garlic galore from Wildtree
  • Salt and pepper to taste
  • ¾ cup sour cream
  • 1 cup shredded cheddar cheese
Instructions
  1. Cut the spaghetti squash in half and remove the seeds.
  2. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
  3. In a medium sized skillet over medium heat, add the butter, onions, red pepper, garlic salt, salt and pepper and cook until the onions are brown in color.
  4. Using a fork, scrape the insides of the squash and transfer to a small bowl.
  5. Mix the squash, onions, sour cream and half the cheese together and mix well.
  6. Transfer the mixture to a buttered baking dish and top with remaining cheese.
  7. Place into a 375º for 20-25 minutes.
  8. Put on broil in the last minute until golden brown on top.

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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