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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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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Sunken Chicken

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Sunken Chicken
 
Another great low carb Recipe!!
Ingredients
  • 2 pkgs of thin sliced chicken breast
  • ¾ of a bag fresh organic baby spinach leaves
  • 6-8 slices of prosciutto
  • 1 8 oz pkg sliced mushrooms
  • 1 heaping tsp of chopped garlic
  • ½ cup white wine
  • ¼ cup olive oil
  • 1 pkg Lipton savory herb and garlic
  • 1 bag of shredded mozzarella cheese
  • non stick spray
Instructions
  1. Preheat oven to 375°F
  2. Spray a 13" x 9" baking dish with non stick spray.
  3. Add chicken to baking dish. Top the chicken with sliced prosciutto, followed by the baby spinach and mushrooms.
  4. In a small bowl, mix together the wine, garlic, oil, and pkg of herb and garlic.
  5. Mix well and pour over the entire baking dish. Cover very lightly with foil and bake for 30 minutes.
  6. Remove from oven and add bag of shredded mozzarella. Return to oven and bake until cheese is well melted, 5-8 minutes.
  7. Serve with sides of your choice. Enjoy!!!

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Summer Salad Delight

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Summer Salad Delight
 
Ingredients
  • 1 bag of foxy romaine lettuce
  • 1 orange pepper
  • 1 red pepper
  • 1 yellow pepper
  • 10 radish
  • 10 cherry tomatoes
  • 1 cucumber
Instructions
  1. Cut up all ingredients and toss it in a bowl.
Notes
You can save it for the week Easier to eat healthy when you prep in advance. Feel free to add additional items of your choosing. The more colorful the better!

We use Balsamic Vinegar as our dressing:  http://www.mywildtree.com/PWS/WendyWilkes/store/AM/Catalog/ProductSearch.aspx?filter=&search=balsamic+vinegar

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CROCK POT APPLE BUTTER

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CROCK POT APPLE BUTTER
 
Ingredients
  • Approximately 3 lb. apples ( make sure ½ are Granny Smith )
  • Gala , Fugi, Or Granny Smith
  • 3 cups sugar
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. allspice
  • ½ tsp. cloves
  • Dash of salt
  • ¾ cup water or fresh apple cider
Instructions
  1. Fill Crock-pot ¾ full with peeled, cored and sliced apples.
  2. Add the remaining ingredients and stir until evenly mixed.
  3. Cover and cook on low setting overnight or until the butter is of a thick, spreadable consistency.
  4. If apple butter has too much liquid, remove lid and cook on high until thickened.
  5. Stir often as butter thickens to prevent scorching.
  6. Mash Apple Butter until chunky or smooth with hand held masher or blender
  7. Store in refrigerator for up to 6 weeks. Freeze for longer storage.
  8. Put in jars with water bath processing also.
Notes
Variation: For a less sweet apple butter, substitute 1 cup honey for the sugar.

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Veggie Ramen Miso Soup

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Veggie Ramen Miso Soup
 
Ingredients
  • 2 ¼ cups water
  • 2 tbsps. mellow white miso
  • ½ cup thinly sliced cremini mushrooms
  • ½ box of medium firm tofu, cut into ¼-inch cubes
  • ½ medium carrot, cut into angel hair spirals
  • A pinch of salt
  • ½ tsp. shoyu
  • 2 tsps. thinly sliced green onion
  • 1 cup zucchini, cut into angel hair spirals
  • ½ cup baby spinach leaves – optional
  • 1 hardboiled egg
Instructions
  1. In a small bowl, mix ¼ cup of water and miso. Set aside.
  2. In a small saucepan on medium high fire, bring to a boil 2 cups water, mushrooms, tofu and carrots. Add salt, shoyu and miso mixture. Allow to boil for 5 minutes. Remove from fire and add green onion, zucchini and baby spinach leaves, if using.
  3. Let soup stand for 5 minutes before transferring into individual bowls.
  4. Garnish with ½ of hardboiled egg per bowl.
  5. Serve and enjoy.

All Rights Reserved. ©2016 WendyWeighsin

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Baked Parmesan Tomatoes

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Baked Parmesan Tomatoes
 
Ingredients
  • 4 tomatoes, sliced
  • ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon chopped fresh oregano
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 4 teaspoons extra-virgin olive oil-We use garlic grapeseed oil
Instructions
  1. Preheat oven to 450° F
  2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil
  3. Bake until the tomatoes are tender, about 10 minutes

 

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Ricotta-Stuffed Tomatoes and Mushrooms

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Ricotta-Stuffed Tomatoes and Mushrooms
 
This is a great side dish or appetizer.
Ingredients
  • 1 cup part skim Ricotta Cheese
  • ½ tsp -1 tsp basil (use your taste preference)
  • A couple dashes of salt and pepper
  • Tomatoes
  • Large Mushrooms with stems removed
  • About 1 tbsp olive oil- We use garlic grapeseed oil
  • chopped parsley and snipped chives (optional)
Instructions
  1. Mix ricotta cheese with basil, salt, and black pepper.
  2. Wash mushrooms and remove stems.
  3. Cut the tops off of tomatoes and scoop out the seeds; fill the cavities with the ricotta mixture.
  4. Arrange the stuffed tomatoes and stuffed mushrooms in a baking dish, drizzle with olive oil, and bake in a 400-degree oven until heated through.
  5. Sprinkle with more snipped chives or finely chopped parsley before serving. These would be great to make ahead of time for a party, refrigerate until ready, then heat and serve.
  6. Enjoy!

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HIPPIE JUICE

 

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HIPPIE JUICE
 
Ingredients
  • 1 quart mason jar
  • 1 cup Watermelon Vodka
  • ⅓ cup Triple Sec
  • ⅓ cup Coconut Malibu Rum
  • 4 scoops Pink Lemonade mix
  • Water (enough water to fill the jar up AFTER adding all the other ingredients)
  • Strawberries
Instructions
  1. Mix it up in a Mason jar and ENJOY!

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ZUCCHINI BAKE

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ZUCCHINI BAKE
 
Low Carb!
Ingredients
  • 1 large Zucchini
  • 2 medium tomatoes
  • 1 large onion (any type)
  • 2 green/red peppers
  • 1# bacon
  • 2 cups shredded cheddar cheese
Instructions
  1. In a 11X14 pan, start layering your vegetables.
  2. First layer zucchini slices. You may want to put some seasonings on each side of the zucchini slices as it is bland. (We just a little bit of garlic galore from wildtree)
  3. Second layer tomato slices.
  4. Third layer onion slices.
  5. Fourth layer sliced green or red peppers.
  6. Fifth layer cubed bacon (You can use turkey bacon). I cut it up and precook it in the microwave for a bit. Not completely done though because you want some of the juiced to cook into veggies.
  7. Sixth layer shredded cheddar cheese to cover the veggies.
  8. Bake uncovered at 350 degrees for 45 minutes or until cheese starts to brown.

 

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3 Cheese and Bacon Stuffed Mini Sweet Peppers

StuffedMiniPeppers_3

3 Cheese and Bacon Stuffed Mini Sweet Peppers
 
Need a last minute appetizer? This versatile recipe comes together in under 15 minutes, but looks and tastes like it took a lot longer.
Ingredients
  • 1 bag mini sweet peppers in assorted colors
  • 6 oz. goat cheese
  • 6 oz. ricotta cheese
  • 3 T. fresh thyme leaves, stems removed
  • 4 strips thick-cut bacon, cooked and crumbled
  • salt and pepper, to taste
  • 1 oz. hard Parmesan cheese, freshly grated
Instructions
  1. Wash peppers and pat dry. Cut each pepper in half lengthwise, leaving the stem intact. Remove seeds and membranes from each pepper half and discard. Set aside.
  2. In a small bowl, combine goat cheese, ricotta cheese, thyme leaves and bacon and sprinkle with some salt and pepper. Combine ingredients thoroughly. With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on a rimmed baking sheet covered with parchment paper. Top each stuffed pepper half with grated Parmesan cheese and pop into the oven under a preheated broiler set to ‘high.’
  3. Broil for approximately 5 minutes or until the cheese begins to brown and peppers start to blister. Remove from oven and place on a serving plate. Serve immediately.

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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