Sunday, May 31, 2015

Courtney's Latest

Here's Courtney Luper's latest update. She's lost over 100 pounds with Skinny Fiber and recently joined the "million dollar earner" club at our company, Skinny Body Care. If you've been looking for a "stay at home job" that is real, maybe you should consider Skinny Body Care. If you're looking for a good product to help you lose weight, Skinny Fiber might just be for you.
Private message me or check out one of the web sites below....................


Courtesy of "Damned Delicious"

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Yield8 egg rolls
Just like the restaurant-version, except it's so much cheaper to make right at home and it tastes a million times better too!
  • 1 cup vegetable oil
  • 3 avocados, halved, peeled and seeded
  • 1 roma tomato, diced
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 8 egg roll wrappers
  • 3/4 cup fresh cilantro leaves, loosely packed
  • 1/3 cup sour cream
  • 1 jalapeno, seeded and deveined, optional
  • 2 tablespoons mayonnaise
  • 1 clove garlic
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
  • Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  • In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
  • Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
  • Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with cilantro dipping sauce.
Adapted from Closet Cooking
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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Release The Hounds!

So cute and so true at my house, how about yours?

Hawaiian French Toast

Hawaiian French Toast

YIELD: one 9-by-9-inch pan, 9 generous squares PREP TIME: 5 minutes COOK TIME: 30 minutes TOTAL TIME: 35 minutes

1/2 cup unsalted butter, melted
2 large eggs
1/2 cup milk or cream (regular, soy, almond, cashew, etc.)
1/2 cup granulated sugar
heaping 1/3 cup maple syrup
1/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1 tablespoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt, optional and to taste
optionally add: about 1/2 cup raisins, blueberries (fresh or frozen), diced apples, peaches, or mangoes; coconut flakes
1 pound Hawaiian Bread, diced in 1 1/2- to 2-inch pieces, or use Challah (If making this as an overnight/make-ahead option, use French bread, a French Baugette, or a crusty and hearty bread that can stand up to overnight soaking without disintegrating)
2 medium ripe bananas, diced small (about 1 1/2 cups loosely measured banana bits)

Preheat oven to 350F. Line a 9-by-9-inch pan with aluminum foil, spray with cooking spray; set aside. In a large microwave-safe bowl, melt the butter, about 1 minute (or use browned butter. Allow the butter to cool momentarily so you don't curdle the milk or scramble the eggs.
Add all remaining ingredients to the butter, except for the bread and bananas, and whisk until smooth and combined. Add the bread cubes, bananas, and toss gently to coat.
Transfer mixture to baking pan, pressing it down just slightly with a spatula to even and smooth it, but I leave it fairly loosely piled (unlike bread pudding which is packed down). Push down any bread corners or sides that are jutting up so they don't burn. Scrape out any marinade in the bottom of the bowl and pour that over the bread.
Bake for about 30 to 35 minutes, or until golden and browned, and the marinade has dried out some, taking care not to overbake as you want this moist. The coating does not have to be bone dry on all pieces. Serve immediately by slicing into pieces (I made 9 generous squares) or scoop with a serving spoon.
Serve with Vanilla Maple Butter, warm maple syrup, a dusting of confectioners' sugar, a sprinkle of salt (my husband loved the salty-and-sweet) or plain. Store extra French Toast in an airtight container at room temperature for up to 5 days, reheating gently in the microwave prior to serving with a drizzle of syrup; or freeze for up to 2 months. French toast becomes less sticky as the days pass, making it easy to wrap up like muffin for a portable snack.
If making this as a make-ahead/overnight option, assemble, cover pan with foil, and refrigerate for up to 16 hours before baking. Remove foil, and bake as directed, possibly extending baking time past what's suggest (30 to 35 minutes) since pan and contents are starting out cold from the fridge.
Adapted from Pumpkin Cinnamon Overnight Pull-Apart French Toast with Vanilla Maple Butter

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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Saturday, May 30, 2015

Friday, May 29, 2015

45 Uses For Vinegar


1. Freshen up the fridge. Clean the shelves and walls with a solution of half water and half vinegar.
2. Brighten coffee cups and teacups. Gently scrub stains with equal parts vinegar and salt (or baking soda).
3. Eliminate odors. Swab plastic containers with a cloth dampened with vinegar.
4. Kill bathroom germs. Spray full-strength vinegar around the sink and tub. Wipe clean with a damp cloth.
5. Save a garment. To remove light scorch marks on fabrics, rub gently with vinegar. Wipe with a clean cloth. This technique also works on antiperspirant stains.
6. Tidy up a toilet. Pour a cup or more of diluted white distilled vinegar into the bowl. Let sit several hours or overnight. Scrub well with a toilet brush and flush.
7. Lose the carpet stain. Make a paste of 2 tablespoons white distilled vinegar and ¼ cup salt or baking soda. Rub into the stain and let dry. Vacuum the residue the next day. (Always test an out-of-sight part of the carpet first.)
8. Renew paint brushes. To remove old paint, place brushes in a pot with vinegar. Soak for an hour, then turn on the stove and bring the vinegar to a simmer. Drain and rinse clean.
9. Wipe off a dirty faucet. To get rid of lime buildup, make a paste of 1 teaspoon vinegar and 2 tablespoons salt. Apply to sink fixtures and rub with a cloth.
10. Stop static cling. Add ½ cup of white distilled vinegar to your wash cycle. The acid reduces static and keeps dryer lint from sticking to your clothes.
11. Make old socks look new. Get the stains out of old socks and sweaty gym clothes by soaking them in a vinegar solution. Add 1 cup of white distilled vinegar to a large pot of water, bring to a boil and drop in the stained clothes. Let them soak overnight, and in the morning stained clothes are fresh and bright.
12. Restore handbags and shoes. Wipe white distilled vinegar on scuffed leather bags and shoes. It will restore their shine and help hide the marks.
13. Banish weeds. Pour white distilled vinegar on the weeds growing in the cracks of your walkway and driveway. Saturate the plant so the vinegar reaches the roots.
14. Liven droopy flowers. Don’t throw out cut flowers once they start to wilt. Instead, add two tablespoons of white vinegar and one teaspoon of sugar to a quart of water. Pour the solution into your vase, and the flowers will perk up.
15. Put an end to itching. Dab a cotton ball soaked in white vinegar on mosquito bites and insect stings. It will stop them from itching and help disinfect the area so they heal faster.
16. Whiten your teeth. Brush your teeth once a week with white distilled vinegar. Dip your toothbrush into the vinegar and brush thoroughly. It will help prevent bad breath, too.
17. Make nail polish last longer. Before you apply your favorite polish, wipe your nails with a cotton ball soaked in white distilled vinegar. The clean surface will help your manicure last.
18. Keep car windows frost-free. Prevent windows from frosting over in a storm by coating them with a solution of three parts white distilled vinegar to one part water. The acidity hinders ice, so you won’t have to wake up early to scrape off your car.
19. Let your dog shine. Spray your dog with one cup white distilled vinegar mixed with one quart water. The solution is a cheap alternative to expensive pet-care products, plus the vinegar will help repel pests like fleas and ticks.
20. Battle litter-box odor. Cat litter can leave behind an unwelcome smell. Eliminate it by pouring a half-inch of white distilled vinegar into the empty litter box. Let stand for 20 minutes, then rinse with cold water.
21. Kill bacteria in meat. Marinating in vinegar knocks out bacteria and tenderizes the meat. Create a marinade by adding ¼ cup balsamic vinegar for every 2 pounds of meat to your own blend of herbs and spices. Let the meat sit anywhere from 20 minutes to 24 hours, depending on how strong you want the flavor, then cook it in the morning without rinsing.
22. Prevent cracked eggs. Prevent eggs from cracking as they hard-boil by adding two tablespoons of white vinegar to the water. The eggs will stay intact, and the shells will peel off more easily when you’re ready to eat them.
23. Steam away a microwave mess. Fill a small bowl with equal parts hot water and vinegar, and place it in the microwave on high for 5 minutes. As the steam fills the microwave, it loosens the mess, making clean up a breeze.
24. Repair DVDs. If you have a worn DVD that skips or freezes, wipe it down with white distilled vinegar applied to a soft cloth. Make sure the DVD is completely dry before reinserting it into the player.
25. Get those last drops. If you can’t get that final bit of mayonnaise or salad dressing out of the jar, dribble in a few drops of vinegar. Put the cap on tightly and shake. The remaining condiments will slide out.
26. Rinse fruits and vegetables. Add 2 tablespoons white distilled vinegar to one pint water. Use the mixture to wash fresh fruits and vegetables, then rinse thoroughly. The solution kills more pesticide residue than does pure water.
27. Brighter Easter eggs. Before your kids dye Easter eggs, mix 1 teaspoon of vinegar with ½ cup of hot water, then add food coloring. The vinegar keeps the dye bright and prevents the color from streaking.
28. Loosen a rusted screw. Pour vinegar onto the screw, and it will easily unstick.
29. Remove gum. To remove gum from fabric or hair, heat a small bowl of vinegar in the microwave. Pour the warm vinegar over the gum, saturating the area. The gum will dissolve.
30. Keep cheese from molding. Wrap cheese in a vinegar-soaked cloth, then place in an airtight container and refrigerate.
31. Renew a loofah. Soak your loofah in equal parts vinegar and water for 24 hours to dissolve soap residue, then rinse in cold water.
32. Remove wax. If you get melted candle wax on your wood furniture or floors, gently wipe it away with a cloth soaked in a solution of equal parts white vinegar and water.
33. Take a relaxing bath. Add ½ cup of vinegar to warm bath water for a cheap spa session at home. The vinegar removes dead skin, leaving you feeling soft and smooth.
34. Brighten your hair. Remove hair product buildup by rinsing a tablespoon of vinegar through your hair once a month.
35. Freshen fabrics. Fill a spray bottle with white vinegar and spritz your home to neutralize odors in fabrics, carpets, shoes or any sprayable surface.
36. Erase crayon. If your kids get crayon marks on the walls or floor, dip a toothbrush in white vinegar and gently scrub. The vinegar breaks down the wax, making for an inexpensive, nontoxic way to clean up after children.
37. Sticky stickers. Don’t scratch at the residue left by stickers or price tags. Instead, apply vinegar to the gunk, let it sit for a few minutes, then wipe the glue away.
38. Clean the dishwasher and coffee pot. Reduce soap buildup and food residue by pouring a cup of vinegar into your empty dishwasher or coffee pot once a month and letting it run a full cycle.
39. Sanitize pet accidents. You can remove the stain―and smell―of your pet’s accident by mixing ¼ cup vinegar with a quart of water and blotting the mixture onto the mess with a washcloth. Continue dabbing until the spot is gone.
40. Prep for summer grilling. To remove charcoal buildup from your grill, spray white distilled vinegar on balled up aluminum foil and scrub the grate thoroughly.
41. Restore shower head pressure. If your shower-head gets clogged with mineral deposits, soak it for 15 minutes in a mixture of ½ cup vinegar and 1 quart water.
42. Clean your scissors. When your scissor blades get sticky, wipe them down with a cloth dipped in full-strength white vinegar. Unlike soap and water, vinegar won’t ruin the blades or rust the metal.
43. Unclog drains. For a natural, nontoxic way to clean clogged pipes, pour one cup of baking soda, followed by one cup of white vinegar, down the drain. Let the products bubble and foam, then flush the pipes with a pot of boiling water.
44. Eliminate dandruff. If your scalp is feeling dry or flaky, vinegar can be a simple at-home remedy. Once a week, pour one cup of apple cider vinegar over your scalp, and let it sit for 15 minutes. Rinse thoroughly with cool water.
45. Soften your feet. Summer sandals leaving you with cracked heals and calluses? Soak your feet for 20 minutes a day in one part vinegar to two parts warm water. The vinegar removes dead skin, leaving your feet soft and smooth.

For more DIY tips, great recipes, silly fun and encouragement, join my group here>>>>>

Thursday, May 28, 2015

Chicken Rolls

Chicken Rolls

6 oz. cream cheese (I just use the whole 8 oz.)
4 Tbsp margarine
2 c. cooked chicken chopped up (I always use canned chicken)
chopped onions, optional
2/3 c. dry bread crumbs
2 Tbsp. melted margarine
2 cans (8 in a can) crescent rolls

Courtesy of "Mandy's Recipe Box"

Combine cream cheese, margarine, chicken, and onions until smooth. Seperate crescent rolls. Divide filling among the 16 rolls and roll them up.
Then place melted margarine and bread crumbs in seperate bowls. Roll the chicken rolls in the margarine and then in the crumbs. Place on an ungreased baking sheet.
Bake at 375 for 20 minutes. Top with chicken gravy or cream of chicken soup, diluted with one can of milk.

Pineapple Bars

Pineapple Bars

Courtesy of "Mandy's Recipe Box"
Prep time.....5 mins
Cook time.....28 mins
Total time.....33 mins

Author: Mandy Bird
Serves: 9

½ cup butter, softened
1 cup sugar
2 eggs
¾ cups flour
¼ tsp. baking soda
¼ tsp. salt
1¼ cup crushed pineapple, well drained
garnish: powdered sugar

In a large bowl or stand mixer bowl, cream together the butter, sugar and eggs.
Add in flour, baking soda and salt. Mix.
Stir or gently mix in pineapple.
Spread into a greased 8×8 or 9×9 square pan.
Bake at 350 degrees F for 28-33 minutes until done. Allow to cool in the pan for 10 minutes.
Sprinkle with powdered sugar and cut into squares. Serve.

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Truth About Autoship!

This one comes from one of our top leaders. We've all had people that would like to join our team but don't like the "autoship". No one tells the truth quite like Tim.......
"I want to make what y'all are earning and change my life too but I don't like that autoship."
Call your Cell Phone company and tell em you don't want an auto-ship....Thats why you will carry a CRICKET!
Tell your Insurance company you don't like an autoship...Then get sick!
Tell your electricity company you don't like it ... wonder why you burning up in the summer trying to catch a breeze with a fan.
Tell you Loan company you don't like paying monthly and wonder why your credit jacked up and you walking!
"I pay my autoship before I pay any of my bills!" Timbo
My autoship pays me back.....BOOM!

Wednesday, May 27, 2015

Cilantro-Lime Avocado Chicken Salad

If you aren't following me already, WHY NOT??? Great recipes, silly fun and lots of puppy-uppies.....what more could you ask for??

Cilantro-Lime Avocado Chicken Salad

Courtesy of
12 oz shredded chicken
1/2 of a large avocado, diced
1/4 cup celery, chopped
1/4 cup cilantro, chopped
juice of 1/2 of a lime
1/2 cup nonfat Greek yogurt
1 tbsp light mayo
1/4 tsp cumin
salt and pepper to taste

Combine greek yogurt, mayo, lime juice, and cumin together in a small bowl.
Combine chicken, avocado, celery, and cilantro together in a medium bowl. Pour dressing over chicken mixture and stir to combine. Season with salt and pepper to taste.
Chill in air tight container or serve immediately.

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Tuesday, May 26, 2015

Crock-Pot Cheesy Chicken Spaghetti

Crock-Pot Cheesy Chicken Spaghetti

Courtesy of "Lauren's Latest"
If you love creamy, spicy pasta dishes, this Crock-Pot version of my Cheesy Chicken Spaghetti will blow your mind. Cook the sauce for a few hours and then toss with pasta when you're ready to serve!
yield: 4 SERVINGS

prep time: 10 MINUTES

cook time: 4 HOURS 30 MINUTES

total time: 4 HOURS 40 MINUTES


1/2 cup diced yellow onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small can mild diced green chiles
1/2 teaspoon cumin
1/2 teaspoon garlic powder
salt & pepper, to taste
2 chicken breasts {about 1 lb.}
1 can cream of mushroom soup
3/4-1 lb. cooked spaghetti
3 cups grated cheddar cheese
a few splashes chicken stock {optional}


Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.
**Freezer directions: Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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Monday, May 25, 2015

Judy Stallings

You may recognize Judy from my "million dollar earner" post yesterday. She's rockin' this business and you can too! This is what she had to say about her journey thus far.

I learned something about myself over the past several months. I learned that I had not given 100% to a goal that I wanted to accomplish. Yes I wanted to lose the pounds that had crept up over the past couple years since I quit my job and started to sit on my hiney. I learned that I was not really trying to reach that goal. I was not holding myself responsible or accountable. I was not taking my Skinny Fiber consistently and I was eating junk I knew I shouldn't.

On January 1 I made a commitment to myself, I am going to do it this time. I am going to eat better and I am going to take my SF consistently without fail.

As I look at this photo taken of me in Orlando in February at our last company event, and the one taken just this past weekend, I am so proud of myself for sticking with it! I've done nothing crazy, not starving myself ... just eating clean foods and taking my Skinny Fiber twice a day. I am always satisfied and at times feel I'm eating too much.

Anyone can do this - for me Skinny Fiber has been the one thing that has helped me stick to my plan and accomplish my goals. I am still a work in progress and I know I will get there - no doubt about it!!!

If you would like more information about Skinny Fiber, go to my web site,  Or message me with your questions. Or order here>>>

Sunday, May 24, 2015


Courtesy of

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
4 servings
The most amazing tater tots ever, baked to crisp bacon-perfection. It's so good, you'll want to double or triple the recipe!


2 cups frozen tater tots, at room temperature
1 ounce sharp cheddar cheese, cut into 1/4-inch squares
4 slices bacon, quartered
1/4 cup Brown Sugar
1 tablespoon chopped fresh parsley leaves

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
Working one at a time, wrap each tater tot and cheese square in a piece of bacon. Repeat with remaining tater tots, cheese squares and bacon pieces. Dredge each tater tot in the brown sugar, pressing to coat.
Place tater tots seam side down onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.
Serve immediately, garnished with parsley, if desired.

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Parmesan Garlic Crusted Chicken with Garlic Alfredo Shells

Parmesan Garlic Crusted Chicken with Garlic Alfredo Shells
Courtesy of "the recipe critic"


The most creamy and delicious homemade garlic alfredo shells topped with crispy parmesan garlic chicken. This is an absolutely fantastic meal that will instantly become a family favorite!

Crispy Parmesan Garlic Chicken:
4 Boneless Skinless Chicken Breasts, or 6 chicken tender strips (I used tenders)
¼ cup butter, melted
1 teaspoon garlic powder
½ cup bread crumbs
½ cup shredded parmesan cheese
½ teaspoon oregano
½ teaspoon parsley
Creamy Garlic Alfredo Shells:
½ pound pasta shells
¾ cup heavy whipping cream
4 oz cream cheese, softened
½ cup grated parmesan cheese
1 teaspoon garlic powder
½ teaspoon minced garlic
¼ teaspoon ground black pepper
¼ teaspoon salt
fresh chopped parsley for garnish

Preheat oven to 425 degrees. In a shallow bowl combine melted butter and garlic powder. In another shallow bowl combine bread crumbs, shredded parmesan cheese, oregano, and parsley. Dip the chicken into the melted butter and then coat in the bread crumb mixture. Place on a greased baking sheet and bake for 15-20 minutes or until chicken is cooked throughout and no longer pink.

Meanwhile, cook the pasta shells until al dente. In a large saucepan cook the heavy cream and cream cheese together until smooth and cream cheese has melted. Add garlic powder, minced garlic, pepper, and salt. Lastly, whisk in the parmesan cheese. Continue to cook over medium heat until heated throughout. Add the cooked pasta shells and toss until coated.
Serve immediately with parmesan garlic chicken chopped on top. Garnish with fresh parsley.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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Million Dollar Earner

For anyone out there that is hesitating to join Skinny Body Care because you're not sure that it's real or you're wondering if there really is money to be made, this pic is for you.

This ring was presented to one of the top people in our company over the weekend. If Judy can do it, I can do it, and if I can do it.....SO CAN YOU!

Check it out here>>>>>

Saturday, May 23, 2015


Courtesy of "diethood"

15 mins
35 mins
50 mins

This easy skillet recipe involves tender strips of sirloin steak and cubed potatoes tossed with colorful veggies and Citrus Soy Sauce.
Author: Katerina

3 tablespoons olive oil, divided
1 large yellow onion, sliced
salt and fresh ground pepper, to taste
3 garlic cloves, chopped
8-ounces sliced mushrooms
1-pound sirloin steak, cut into 4-inch long strips
⅓-cup water
6 yukon gold potatoes, cut into cubes
4 large carrots, cut into rough chunks
salt and fresh ground pepper, to taste

juice of 1 lemon
juice of 1 lime
3 tablespoons fresh orange juice
1 teaspoon chili powder, or to taste
1 tablespoon dried oregano leaves
½ tablespoon ground cumin, or to taste
3 tablespoons lite, low sodium soy sauce
fresh chopped parsley, for garnish.

In a large skillet heat 2 tablespoons olive oil.
Add onions and season with salt and pepper; cook over medium-high heat, stirring frequently, for 1 to 2 minutes, or until they begin to soften.
Add garlic and cook for 30 seconds.
Stir in mushrooms and continue to cook for 3 minutes, or until veggies are tender.
Remove onion mixture from skillet.
Return skillet to heat and add remaining olive oil.
Add steak strips and cook until browned on all sides; about 2 minutes.
Remove steak strips from skillet.
Add water to the skillet and stir in potatoes and carrots.
Season with salt and pepper.
Bring to a boil.
Reduce to a simmer, cover skillet with a lid and let cook for 12 to 15 minutes, or until vegetables are tender.
In the meantime prepare the sauce.
Combine all ingredients in a small mixing bowl and whisk until thoroughly combined.
Remove lid from skillet.
Add in steak and onion mixture.
Stir in the prepared sauce and continue to cook for 4 minutes, or until heated through.
Remove from heat.
Garnish with fresh parsley and serve.

Serving size: 2 cups Calories: 386 Fat: 12.4 Carbohydrates: 40.9 Fiber: 5

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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Courtesy of "diethood"

40 mins
15 mins
55 mins

Author: Katerina Petrovska
Serves: Makes 16 Crescent Rolls

2 cans (8 oz each) refrigerated crescent dinner rolls
4-ounces ⅓ Less Fat Cream Cheese, softened
2 tablespoons sugar
2 tablespoons all-purpose flour
1 egg yolk, lightly beaten
1 teaspoon lemon zest
½ tablespoon pure vanilla extract

1 large egg, lightly beaten
turbinado sugar

⅓ cup powdered sugar
1 tablespoon lemon juice

Line a large plate or baking sheet with wax paper.
Unroll dough to form 16 triangles.
Transfer triangles to wax paper lined plate. Set aside.
In your mixer's bowl, beat cream cheese, sugar and flour until well combined.
Add egg yolk and beat until incorporated.
With mixer on, add lemon zest and vanilla; mix until smooth and thoroughly combined.
Place 1 heaping teaspoon of filling at center of wide end of each triangle.
Starting at the wide end, roll to opposite point; pinch edges to seal.
Keep rolls pointed side down and curve into crescent shape.
Place in the freezer for 30 minutes.
Preheat oven to 375.
Lightly spray a baking sheet with cooking spray.
Remove crescents from freezer and transfer to prepared baking sheet.
Brush crescents with egg wash and sprinkle with turbinado sugar.
Bake for 14 to 15 minutes, or until puffed up and lightly browned.
Remove from oven and transfer to a wire rack to cool.

Place powdered sugar in a medium bowl and whisk in lemon juice; whisk until combined. Glaze should be thick, but pourable.
Add more sugar or lemon juice, as necessary, to achieve desired consistency.
Drizzle over crescents.
Prep Time includes 30 minutes chilling time.

Serving size: 1 Calories: 134 Fat: 3.9 Carbohydrates: 20.1

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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3 pounds baby Dutch yellow potatoes, halved
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

For instructions go here>>>>

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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Loaded Mashed Potato Casserole

Loaded Mashed Potato Casserole

That Janet over at Janet's Appalachian Kitchen has it going on!!

5 large russet potatoes
5 strips of bacon, cooked and crumbled
1 C. shredded cheddar cheese
4 T. butter
1/4 C. milk
3 T. sour cream (you can use more if you like)
1 T. chives
1/4 tsp. each salt and pepper
1/4 C. French fried onions
Boil potatoes until fork tender. Drain and mash using a potato masher or mixer. Stir in butter, chives, half of the cheese, sour cream, milk, salt & pepper and half of the crumbled bacon. Spoon into a lightly greased casserole dish and bake for 20 minutes at 350 degrees. Remove and top with remaining cheese, bacon and the fried onions. Return to the oven for an additional 10 minutes, or until the onions are lightly browned.
Courtesy of Janets Appalachian Kitchen

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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Courtney Crosses The Million Dollar Threshold!

As of yesterday's paycheck, my dear friend Courtney has made over $1 million in Skinny Body Care with no MLM experience!  #Blessed #SBCDallas2015

This is as real as it gets....get in....stay in!

`⋎´✫¸.•°*”˜˜”*°•✫..✫¸.•°*”˜˜”*°•.✫ `⋎´✫¸.•°*”˜˜”*°•✫..✫¸.•°*”˜˜”*

Friday, May 22, 2015

9 Must Have Kitchen Cheat Sheets!

Those that know me know that I love these sheets and charts! If you need occasional help in the kitchen, you can find these individual sheets here>>>>>>>>>>

Do you enjoy new recipes, DIY ideas, crafts, motivation, and just good old-fashioned fun?? Join my weight loss support  group today------- It's ***FREE***FREE***FREE***

Thursday, May 21, 2015


Oh my gooey goodness!!!


Ingredients ~
2 eggs, slightly beaten...
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Lemon Cream Cheese Frosting ~
1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1 1/2 tsp lemon zest

Directions ~
Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.

In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.

Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13 x9 x 2-inch baking pan.

Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

I also have an awesome group you can join, for healthy recipes, DIY etc the group is private to the members. . `*.¸.*´ Check this out and join me.. join my health support group I like new friends, and enjoy new people joining our weight loss group! Regardless of your weight, size, shape, or what YOU think you see in the mirror, you are beautiful. Feel Free to Friend me or follow me on facebook.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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Wednesday, May 20, 2015

Mexican Street Corn Casserole

Mexican Street Corn Casserole
Courtesy of "Lauren's Latest"
Your favorite Mexican Street Corn turned into a casserole! All the same Mexican flavors but OFF the cob!

yield: 6 SERVINGS prep time: 10 MINUTES cook time: 45 MINUTES total time: 55 MINUTES

2 tablespoons butter
1/2 large onion, diced
4 cobs of fresh sweet corn
4 oz. can diced mild green chiles
15 oz. jar alfredo sauce
1 teaspoon cumin
1/2 teaspoon smokes paprika
salt & pepper, to taste
1/2 cup grated cojita cheese plus more for garnish

fresh cilantro, chili powder for garnish

Preheat to 400 degrees.

In large cast iron skillet, melt butter over medium heat. Saute onion in butter for 5 minutes. While onion is cooking, cut fresh corn off the cob and use the back of the knife to scrape out the milk. Once onion is tender, add in corn to the pan with diced green chiles. Cook another 3 minutes. Add in alfredo sauce, cumin, paprika, salt, pepper and half of the cojita cheese.

Bake for 20 minutes in a hot oven until bubbly. Top with remaining cojita cheese, fresh cilantro and a sprinkling of chili powder.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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Sunday, May 17, 2015

Crock Pot Barbecued BBQ Ribs

Crock Pot Barbecued BBQ Ribs
Courtesy of
2 (3 -4 lb) slabs pork spareribs
1 onion, sliced (optional)
1 (16 ounce) bottle barbecue sauce (I use Sweet Baby Ray's)


Cut ribs into serving portions. I usually do two ribs together.
Sprinkle both sides with salt and pepper.
Place ribs on a broiler pan and broil 12 minutes per side or until browned. I like mine a bit 'crisp'. Drain if necessary.
Place sliced onion in crock pot.
Place rib sections on top of onions. Pour a little barabecue sauce over each section as you place them in the crock pot and the rest of the bottle over all the ribs.
Cover and cook on low for about 8 hours.

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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*****SEXY AT SIXTY*****

Check Out Sophia!!

This is Sophia.....doesn't she look amazing? Here's what she had to say about her Skinny Fiber:

"This is for all those people who are not sure! This is me! June 2013...175 lbs and considered OBESE...and yesterday May 16, 2015... Still 123 lbs and loving it! It took me 8 months to lose the weight and I've been maintaining for 15 months now! Apparently, I now have the blood pressure of an athlete! No special diets for me... I love my food too much! And, I exercise when I can and what I can do is limited.... Don't want that excruciating sciatica pain to return. I'm so happy my hubby ordered me that first bottle of Skinny Fiber... It changed my waistline, my health and changed my life!"


✫ ✫Order Your Skinny Fiber Here ✫ ✫

Saturday, May 16, 2015



1 bag (32 oz) frozen tater tots
1 can cream of chicken soup
1 can cheddar cheese soup
1 bag 16 oz. frozen broccoli
1 lb chicken, cubed
Shredded cheese of your choice

Heat cream of chicken and cheddar cheese soups with one can of water in saucepan.
Add broccoli when heated.
Spray 9x13 baking dish with cooking spray. Line bottom of dish with tater tots.
Add broccoli and cheese mix as well as chicken.
Top with the rest of the tater tots and sprinkle with shredded cheese.
Bake at 350 for 50 mins.
(to cut down on cooking time you can boil chicken first & heat for about 25 mins)
(Photo by Brandy)

REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!

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Thursday, May 14, 2015

Another Skinny Fiber Success Story!

Another Skinny Fiber Success Story!

I started my weightloss journey back in August 2013. I weighed 208 lbs and was wearing a size 20 pants and a size 1X (almost 2X) in shirts. I hated myself and it took seeing pictures from my son's baby shower to really give me the push to do something about it.

From August - November 2013 I watched my portions, ate in moderation, cut out fast foods and soda and in...creased my water intake. I was able to lose 25 lbs (in a 15/16 pants and XL/L shirts) on my own and maintain that weightloss thru the holidays. When I tried getting back to losing more come February 2014 the weight wouldn't budge.

I joined a weightloss support group on FB and started seeing posts about Skinny Fiber....I figured I'd give it a shot so in March 2014 I started my journey with it. I consistently took my Skinny Fiber, drank at least a gallon of water a day, watched my portions and ate in moderation (very little exercise - only random walks here and there with my kids) and by October 2014 I was down an additional 32 lbs and SEVERAL inches! I was now able to wear a 7/8 pants and S/M shirts!

I haven't been taking it very consistently at all since October and I have been maintaining my weightloss with a slight fluctuation every now and then which is normal and I am now able to wear a size 5/6 pants!

Skinny Fiber has changed my life and I hope that you take the chance to let it change yours!
 ✫ ✫Order Your Skinny Fiber Here ✫ ✫