Friday, July 31, 2015

DIY For Skunked Dog

This is one of the rare times you will see me tell you that I hope you never have to use whats in this post! BUT.....dogs will be dogs so in the outside chance that yours decides to try and be friends with the neighborhood skunk, we've got ya covered!!

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DIY Treating Poison Ivy Rash!


DIY Treating Poison Ivy Rash!

Share to Save this! Pass it on to Your Friends! You will wish you had if you come in contact with Poison Ivy this Summer!

1) Get out of your contaminated clothes.

2) Apply liquid dish soap (Dawn) to area. No water. Rub in, and then wash off - don't dry.

3) Apply Baking Soda to the wet area liberally. leave on a minute or two. It will itch a little.

4) Rinse baking soda off with vinegar. (yep, the stuff in the fridge with vinegar will bubble like crazy and tingle.)

5) Rinse with fresh water and dry.

From a subscriber: My welts were completely gone within 3 to 4 hours. It's worked for me 3 times so far. It's cheap and it's stuff I already had in the house.

If your rash worsens, go to the Dr.'s immediately.

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Low Carb Zucchini Lasagna


Low Carb Zucchini Lasagna

Only 261 calories and 24 grams of protein per serving!!

Servings: 4
2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour

1 Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.
2 Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3 In small bowl slightly beat egg.
4 Add cottage cheese, half of shredded cheese and flour.
5 In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
6 Bake uncovered at 375 degrees F for 30 minutes.
7 Sprinkle with remaining cheese. Bake 10 minutes longer.
8 Let stand 10 minutes before serving.
food.com
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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Lemony Zucchini Bread


Lemony Zucchini Bread

Ingredients
4 cups flour
1 1/2 cups sugar
1 (3 1/2 ounce) packages instant lemon pudding mix
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1 1/4 cups milk
1 cup vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups zucchini, shredded
1/4 cup poppy seed
2 teaspoons lemon peel, grated

Directions
In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
In another bowl, whisk the eggs, milk, oil, lemon juice and extract.
Stir into dry ingredients just until moistened.
Fold in the zucchini, poppy seeds and lemon peel.
Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans.
Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
from food .com
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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Chicken and Biscuits


Chicken and Biscuits

INGREDIENTS

SERVINGS 4-6 UNITS US
1 (10 3/4 ounce) can low-fat cream of celery soup
1 (10 3/4 ounce) can low-fat cream of potato soup or 1 (10 3/4 ounce) can low-fat cream of chicken soup
1 1⁄2 lbs chicken breasts, cooked and cut up
4 cups frozen broccoli carrots cauliflower mix
1 cup skim milk
1⁄4 teaspoon dried thyme leaves
1 teaspoon dried parsley
1⁄4 teaspoon celery seed
1⁄4 teaspoon paprika
1⁄4 teaspoon pepper
1⁄4 teaspoon savory
1 (16 1/3 ounce) can refrigerated reduced-fat buttermilk biscuits

DIRECTIONS

Blend soups and milk in large skillet on low heat.
Add herbs and spices and mix well.
Add cooked cut up chicken and frozen vegetables.
Heat to warm vegetables and chicken.
Put in large ovenproof dish and bake in 400 degree oven for 15 minute.
Take chicken dish out of oven and stir well.
Cut up biscuits into fourths and top chicken with biscuits.
Bake another 15 minute until biscuits are browned

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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Double Tomato and Brie Sandwiches



Double Tomato and Brie Sandwiches

Ingredients:
1 (6 1/2 ounce) jar of sun-dried tomatoes packed in lightly salted oil, drained and finely chopped
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 (8 ounce) long loaves Italian bread
1 pound of brie cheese, sliced ( with rind left on)
4 -6 roma tomatoes, sliced
1 cup of packed fresh basil leaves

Directions:
In small bowl, combine dried tomatoes, olive oil and vinegar. Cut each loaf of Italian bread horizontally in half. Evenly spread dried tomato mixture on cut sides of bread. Arrange Brie on bottom halves of both loaves and top with tomato slices and basil leaves. Replace tops of loaves. Slice each loaf into eight pieces. Wrap in plastic wrap and refrigerate for at least an hour for flavors to mellow together.
Serves 16 or you can slice smaller to serve more.
food .com
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MONTEREY JACK SPAGHETTI


MONTEREY JACK SPAGHETTI 

8 oz. of spaghetti, broken into 2 inch pieces
2 eggs
2 cups of sour cream
1/2 cup grated Parmesan cheese
1/2 tsp of garlic powder
4 cups of shredded Monterey Jack cheese
2 pks ( 10 oz ) frozen, chopped spinach, thawed & drained
1 lg can of Durkee French fried onion rings, divided

Cook spaghetti to pkg directions. In a medium bowl, beat eggs, add sour cream, Parmesan cheese & garlic powder. Drain spaghetti & add to egg mixture w/cheese, spinach & 1/2 the onions. Put in greased 2 qt. casserole & bake @ 350 degrees for 45 mins, covered. Last 5 minutes, add the remaining onions & enjoy!!!

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Thursday, July 30, 2015

Jennifer!!


WOW, Jennifer!?! How awesome is this??
Here is an updated photo of me. I have had my ups and down but i will be on Skinny Fiber for life... It makes me feel so good... I am down almost (31kg)70lb EEKKK.... I am so excited...
I started my weight loss journey on July 19/2013 an it has changed my life so much.. And it is just the beginning!!! Not only for me & my family but for everyone that I share this with... Now at this time I have lost (30kg) 69lbs an Lots of inches.
I have struggled with my weight for a very long time, i would say most of my adult life. I got married & started a family. I have never really lost the baby weight after having 3 kids, or I was just lazy & love FOOD to much! When i was pregnant with our 2nd baby i started having some health issues that we just thought was pregnancy related. Then i felt a little better after delivery, after that we had a few deaths in our family that was very sudden, an i was pregnant with our 3rd baby and it was the same thing. Finally after going to many Dr.s they said I had fybromyalgia! I have been on medication for about 1 1/2 years an i put more weight on.. Then I was told I had to have surgery on my neck & hand. I have done so many weight loss planes an I do good on them for a while then the weight comes back on an then some.... So I wanted to start a new life As you can see I had my neck surgery an I have been off my Fybromyalgia medication for about two months an I am felling amazing!!! Thank you Skinny Fiber!!!
We also have a 11 year old boy that has weight trouble also so I really am determined to have a long healthy life & teach my kids the right way to eat & stay healthy! And Skinny Fiber is starting us all on the right track!!!
TRY ALL NATURAL SKINNY FIBER
http://mare51.eatlessfeelfull.com/

DIY Reading Corner


Need an inexpensive way to create a reading corner for your child? This one is excellent!

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Olive Garden Salad Dressing Copycat


Olive Garden Salad Dressing Copycat

Ingredients:
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons light corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
1/4 tsp. garlic salt
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried parsley flakes
1 tablespoon lemon juice
Sugar (optional)

Instructions:
Mix all ingredients in a blender until well mixed. If this is a little too tart for you, add a little extra sugar. Enjoy your Olive Garden salad dressing for up to 10 days but must be store in an airtight container in the refrigerator.
* Notes
Another great use for the Olive Garden salad dressing is as a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing can be used in more than one way.
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DIY Homemade Swimmers' Ear Drops


DIY Homemade Swimmers' Ear Drops
From a Pediatrician~
Alcohol dries out the ear and vinegar kills bacteria.
It works!

Skinny Me~~Skinny You


Tuesday, July 28, 2015

So Proud Of Autumn!!


We are so proud of Autumn!!!!! 
She was introduced to Skinny Fiber a few months ago and she ended up winning 4th place in the worldwide 90 day challenge! 
52 pounds gone now!!!!!! 

Who wants to lose weight??

You can order Skinny Fiber here ..join the challenge and even earn money by becoming a distributor..
NO CAFFEINE ~ NO STIMULANTS ~ NO CHEMICALS
Let Skinny Fiber Help You To Become Healthier & Fit
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Sunday, July 26, 2015

SLOW COOKER SPINACH AND ARTICHOKE DIP


SLOW COOKER SPINACH AND ARTICHOKE DIP

Simply throw everything in the crockpot for the easiest, most effortless spinach and artichoke dip – it doesn’t get easier than that!

INGREDIENTS

2 (14-ounce) cans artichoke hearts, drained and chopped
1 (10-ounce) package frozen spinach, thawed and squeezed dry
8 ounces sour cream
1 small onion, diced
2 cloves garlic, crushed
3/4 cup grated Parmesan cheese
3/4 cup milk
1/2 cup crumbled feta cheese
1/3 cup mayonnaise
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
8 ounces cream cheese, cubed
INSTRUCTIONS

Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese.
Cover and cook on low heat for 2 hours.
Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
NOTES
Courtesy of damndelicious
Adapted from Some the Wiser
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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ZUCCHINI PARMESAN CRISPS


ZUCCHINI PARMESAN CRISPS

A healthy snack that's incredibly crunchy, crispy and addicting!

INGREDIENTS

1/2 cup vegetable oil
1 cup Panko*
1/2 cup grated Parmesan cheese
2 zucchinis, thinly sliced to 1/4-inch thick rounds
1/2 cup all-purpose flour
2 large eggs, beaten
Print a $3 Coupon for Probiotic Pearls™

INSTRUCTIONS

Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add zucchini rounds to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 1 minute on each side. Transfer to a paper towel-lined plate.
Serve immediately.
NOTES
Courtesy of damndelicious
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
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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ONE POT MEXICAN SKILLET PASTA



ONE POT MEXICAN SKILLET PASTA

Yield 6 servings

This Mexican-inspired pasta dish can be made in 30 minutes or less. Even the pasta gets cooked right in the pot!

INGREDIENTS

1 tablespoon olive oil
1 pound ground turkey
2 cups uncooked elbows pasta
2 cups salsa, homemade or store-bought
1 1/2 cups chicken broth
1 (15-ounce) can tomato sauce
1 Roma tomato, diced
1 cup corn kernels, frozen, canned or roasted
1 cup canned black beans, rinsed
1/2 cup shredded cheddar cheese
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves
Print a $3 Coupon for Probiotic Pearls™

INSTRUCTIONS

Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in pasta, salsa, chicken broth and tomato sauce. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Stir in tomato, corn and black beans, and gently toss to combine. Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, topped with avocado and cilantro.
NOTES
Courtesy of damndelicious
Adapted from Julie's Eats & Treats
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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Friday, July 24, 2015

PHILLY CHEESE STEAK SLOPPY JOES




PHILLY CHEESE STEAK SLOPPY JOES

1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese
buns

Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

Recipe courtesy of:
http://blogchef.net/philly-cheese-steak-sloppy-joes-recipe/

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REBATE***REBATE***REBATE


I'm offering a rebate to anyone that orders Skinny Fiber in the next 23 hours. The rebate is as follows: $10 for an order of one bottle and $20 for an order of our buy two get one free special. This offer ends tonight, Friday July 24, 2015 at midnight. Don't forget that we have a 30 day money back guarantee for a single bottle and a 90 day money back guarantee for our 3 pack. What do you have to lose except weight?? If you have any questions you can pm me or ask them here. Go to this link to learn more or to order......http://mare51.eatlessfeelfull.com/

Thursday, July 23, 2015

HOW TO BLOCK GAME REQUESTS!!!


A lot of people don't play the games on Facebook and get annoyed from getting tons of game requests. (Some of these games send the request without the person knowing). However, 
Many of the games require you to send your friends requests in order to continue to the next level. Here's how to stop it from a laptop/desktop! 

HOW TO BLOCK GAME REQUESTS!!! Share this post or tag a friend!!!

1. In your notifications: move your mouse to the right of the notification and click on the "X" to Turn off the game notification. This will turn off all notifications for that particular game.

2. In your newsfeed: click the little drop down arrow on the right of the post and select "turn off" and it will turn off all notifications for that game once you confirm.
Voila! Blocked! Do this for each game.

Skinny Me~~Skinny You

SBC For Life!


These are pics of successful Skinny Fiber distributors with their highest earnings in a month's time. These pics are a little out dated as I KNOW that some of these have had bigger months now than were originally listed! If working from home on your computer interests you, you need to check into this opportunity today. You will not find a better paying opportunity out there, one with residual income that you can retire with. If you have any questions, feel free to pm me. Today's the day to get in and stay in!
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Simple Homemade Blueberry Cobbler



Simple Homemade Blueberry Cobbler

Ingredients:
2 cups of fresh blueberries (you can use 1 can of blueberry pie filling if you want but it will be sweeter)
1 cup sugar
3/4 cup flour
1/2 cup butter
2 teaspoons baking powder
3/4 cup milk
pinch of salt

Preheat oven to 350 degrees F

Put the butter in 8"x8" square baking dish and put in oven until butter is completely melted.

Mix the dry ingredients with the milk then pour over the melted butter. Do Not Stir. Carefully add spoonfuls of blueberries on top of the mixture. Do NOT Stir.

Bake in over for 45-50 minutes until golden brown.

Serve with whip cream or a scoop of vanilla ice cream.

Thank you for passing my posts along and remember to LIKE, COMMENT, or SHARE to continue seeing more!

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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2-Ingredient Sweet Potato Cakes



2-Ingredient Sweet Potato Cakes {gluten-free, dairy-free, nut-free}

Courtesy of happyhealthymama.com
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Makes: 12 small pancakes
These 2-ingredient sweet potato cakes are an amazing low-carb, grain-free pancake alternative! They are also perfect for little hands.

Ingredients
1/2 cup mashed sweet potato (the flesh from 1 medium-small cooked sweet potato)
2 eggs
oil or butter for cooking
Optional Seasonings
3/4 teaspoon ground cinnamon
pinch of ground ginger
pinch of allspice
pinch of salt
Instructions
Whisk together the sweet potato and eggs until well-combined. Add seasonings, if desired, and stir. Heat oil or butter over medium-low heat (I prefer coconut oil). Drop the sweet potato mixture by the tablespoon and cook for 3-5 minutes. Flip each cake and cook for an additional 3-5 minutes, until lightly golden brown on the outside and cooked through. Optional topping ideas: butter, nut butter, sunflower seed butter, or maple syrup. They are also good plain! Enjoy
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Summer Veggie & Fruit Salad


Summer Veggie & Fruit Salad
Courtesy of Janet's Appalachian Kitchen
1 ear fresh corn
1 C. chopped cucumbers
1 orange mini pepper, chopped
1 red mini pepper, chopped
1 jalapeno pepper, seeded and diced
1 small plum, chopped
1 C. fresh blueberries
1/4 C. seasoned rice vinegar
1 T. lime juice
1 tsp. honey
1/2 tsp. dried dill weed
pinch of salt and pepper
Bring a pot of water to a boil and drop the corn in for 5 minutes, remove to cool. In a bowl combine the cucumber, peppers, plum and blueberries. Cut the corn off the cob and add to the mixture. Whisk together the remaining ingredients and pour over the mixture. Toss to coat well, cover and place in the fridge for 1 hour prior to serving.
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Broccoli and Cheese Mini Egg Omelets


Broccoli and Cheese Mini Egg Omelets

Ingredients:
4 cups broccoli florets
4 whole large eggs 
1 cup egg whites
1/4 cup reduced fat shredded cheddar (Sargento)
1/4 cup good grated cheese like pecorino romano
1 tsp olive oil
salt and fresh pepper
cooking spray
Directions:
Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.
Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.
In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
Servings: 4 1/2 • Size: 2 omelets • Old Points: 4 • Weight Watcher Points+: 4
Calories: 167 • Fat: 8.5 g • Carb: 5 g • Fiber: 2.5 g • Protein: 18 g • Sugar: 0 g
Sodium: 317 mg (without the salt) • Cholest: 170 mg
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Wednesday, July 22, 2015

CREAMY LEMON SQUARES



CREAMY LEMON SQUARES

INGREDIENTS:

FOR THE CRUST
4 tablespoons butter, melted and cooled, plus more for pan
1-1/2 cup digestive biscuits, crumbed
1/4 cup sugar

FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)

DIRECTIONS:
*Preheat oven to 350F / 180C degrees.
*Brush a square baking dish with melted butter.
*Crush biscuits
*Then add in sugar and butter and blend to mix.
*Press mixture into bottom of prepared pan.
*Bake until lightly browned, 8 to 12 minutes.
*Cool crust, 30 minutes.

TO MAKE THE FILLING
*In a large bowl, whisk together egg yolks and condensed milk.
*Add lemon juice; whisk until smooth.
*Pour filling into cooled crust; carefully spread to edges.
*Bake until set, about 15 minutes.
*Cool in pan on rack.
*Chill at least 1 hour before serving.
Serve with whipped cream.
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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