Month: August 2015

MORE SKINNY FIBER SUCCESS!!!

Please Read! Her story is Amazing:

Get YOUR Skinny Fiber here – www.mrsbusch.SBCSpecial.com

“I was going to wait until next month to take my 1 year picture, but I’ve been feeling so good about myself I went ahead and had my daughter take my picture today.
So here we are, the first pic was taken 8/26/13, after pic was taken 7/31/14.
When I found Skinny Fiber, I weighed 207 lbs at 5 foot tall that’s just way to much weight to be carrying. I was mis…erable. I couldn’t breath good, I was waking myself up in the middle of the night gasping for a breath. I had acid reflux so bad that I was taking prescription meds twice a day and still chewing tums and rolaids all day long. I had esophigitis and was worried that I was going to have to have surgery to dilate my esophagus. I had IBS and diverticulitis attacks all the time. I had high blood pressure, my hips, knees and ankles hurt all the time. I was exhausted when I woke up in the morning and falling asleep in my chair after dinner.
I started seeing the Skinny Fiber ads here on Facebook in May of 2013 and read about it, saw the before and after testimonials and really didn’t believe it. I figured it was a scam, just like all the other products I’d tried over the years. Yes, I tried them all. Weight Watchers, Nutrisystems, Diet Center, HCG, Phen-Phen, Plexus, Ace, even shots. Nothing worked for me. I joined a weight loss group and continued to watch and read about Skinny Fiber. On August 19, I placed my order. I figured if it didn’t work, I could at least send it back within 30 days and get my money back.
My SF arrived and by day 3 I realized I hadn’t refilled my prescription for my acid reflux meds. By the 2nd week I was sleeping all night, no more tossing and turning and waking myself up gasping for air. It’s now been 11 months. I’ve lost 41 lbs and 80″ overall. I’ve gone from a 2XL top to a large and a super tight (can’t button the button) size 18 jeans to a size 10.
I didn’t change my diet and I didn’t exercise for the first 10 months. All I did was take 2 Skinny Fiber capsules 2 times a day before lunch and dinner and I stopped drinking diet pop. I only drink water, approx 80-100 oz per day. Now, I’m feeling good about myself and I want to make healthier choices. I’m eating better and I’ve started jogging. I’ll be 51 years old in 2 weeks and I’m jogging miles 1.5 miles at least 4 times a week.
For more information on Skinny Fiber, message me I will help YOU

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ITALIAN WONDERPOT

Italian Wonderpot

The Name Says it ALL!!! Awesome! All the ingredients go into the pot together and is done in about 20 minutes! Simple and delicious!

Ingredients
4 cups vegetable broth …
2 Tbsp olive oil
12 oz. fettuccine (I used spaghetti noodles)
1 (28 oz.) can diced tomatoes
1 medium onion
4 cloves garlic
½ Tbsp dried basil
½ Tbsp dried oregano
¼ tsp red pepper flakes
freshly cracked pepper to taste


Instructions:
1. Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, onion (diced), garlic (minced), basil, oregano, red pepper, and some freshly cracked black pepper.
2. Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.
3. Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.
4. After the pasta is cooked, serve

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GARLIC PULL APART BREAD

PULL-APART GARLIC BREAD

INGREDIENTS:
1 roll (or 2) of Grand sized biscuits
1/2 stick of REAL butter
Garlic powder
Parsley

DIRECTIONS:
Cut each biscuit into quarters.  Place quartered biscuits in a large bowl.  In another small bowl melt butter in the microwave.
Add enough garlic and parsley to taste great.  Stir seasoned butter mixture. Pour butter over biscuit quarters. Toss until well coated.  Place butter coated biscuit quarters in a Bundt pan, piece by piece.  Drizzle any left over seasoned butter over the top for all of that buttery goodness to soak in. YUM!  Bake at 350 degrees until well browned… About 25 minutes.  Place a plate over the Bundt pan and flip.  That’s all there is to it! Serve and enjoy!

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CINDY’S BEAUTIFUL AND AMAZING STORY!

Cindy’s has an amazing story! She is definitely a fighter!
Current SPECIALS and more testimonies HERE–> www.mrsbusch.SBCSpecial.com

She says…
Hello! My name is Cindy and I want to dedicate this to all of you that may have had Cancer or any illness that required steroids! Do Not Give Up! Keep a Positive Attitude! And when you are tired of all of the weight that you gained……Please give Skinny Fiber a try!
In January 2010, I was diagnosed with small cell carcinoma of the lung. My prognosis was pretty grim. The doctors told me that I had a 15% chance of survival! I began chemo and radiation.
8 rounds of chemo with steroids
6 weeks of daily radiation
8 months of my life
Loads of praying and positive thinking!
I was determined that I would not be sickly! I ate everything in the world to try to keep my strength up! And guess what. ….I succeeded! The cancer was in remission! !!!
But I had gained 38 pounds! That put me at 188 pounds! Not good!
I tried everything to get that weight off but I would lose 5 lbs then gain it back again!
In August 2013, I joined a weight loss support group! I loved the motivation! I noticed that several of the people in the group were taking Skinny Fiber! I ordered some for myself! Best decision ever!
I began taking Skinny Fiber on September 11th and 2 months later, I was officially back down to my pre-chemo weight!!!! Now, I am even smaller than I was before the Cancer. I have gone from a size 16 jeans to a size 6! I have never worn a size 6 before!  I love my Skinny Fiber!
You can do this too! Make a decision to be positively skinny and healthy! Order your Skinny Fiber today! Current SPECIALS and more testimonies HERE–>  www.mrsbusch.SBCSpecial.com

1

LAZY EGGS – SO GOOD!

Lazy Eggs

I highly recommend you try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.

Here’s what you do:
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.

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BANANA DELIGHT CAKE

Banana Delight Cake 🍌🍌🍌

Here is a Delicious Banana Recipe! The perfect dessert to complement your next big family dinner!

Ingredients:…
1 box banana cake mix (prepared and baked as per directions in 9 x 13 pan)
2 packages INSTANT banana pudding
1 container Cool Whip type topping
10-12 Nilla wafers (crushed)


Directions:
Prepare cake as per directions – let cool and poke some holes in it (I used opposite end of wooden spoon).  Prepare INSTANT pudding per directions (4 cups of low fat milk).  Pour pudding on cake – let chill.  Spread container of Cool Whip type topping on top of chilled pudding.  Finish with crushed Nilla wafer cookies.  I let it chill again after that…it’s delicious!

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CHICKEN STUFFED AVOCADO

FIESTA CHICKEN STUFFED AVOCADO
Serves 4

Ingredients
2 avocados
1/2 cup cooked chicken breast, shredded
1/2 cup cooked black beans (canned is great, just make sure to rinse them)
1/3 cup corn, cooked
1 tomato, diced
1/4 cup fresh cilantro, chopped
2 limes, juiced
1 tsp pepper
1 tsp chili powder
2 tbsp. reduced fat sour cream
Instructions
1.Cut each avocado in half and remove the pit
2.Remove flesh from each avocado half leaving just enough so the shell does not fall apart
3.Dice up avocado and place in a large bowl
4.To the avocado add in chicken, black beans, corn, tomato, cilantro, lime juice, pepper and chili powder
5.Gently stir to combine
6.Divide chicken & avocado mixture evenly into the 4 avocado shells
7.Top with a little sour cream
8.ENJOY!!!

Notes
Each avocado half is 9 WW+ points
Nutritional Info
Calories 348 Calories from Fat 195 Total Fat 21.7g Saturated Fat 4.8g Trans Fat 0.0g Cholesterol 15mg Sodium 36mg Potassium 1018mg Total Carbohydrates 31.4g Dietary Fiber 12.2g Sugars 2.4g Protein 12.8g
Vitamin A 12% – Vitamin C 39% – Calcium 7% – Iron 17%
Nutrition Grade A-
By MJ

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1

CRAZY GOOD CASSEROLE

Crazy Good Casserole

4-5 boneless, skinless chicken breasts
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
salt and pepper to taste

Cook and crumble bacon.  While bacon is cooking, cut chicken into bite sized chunks.  Set cooked bacon aside for later use.  In the same pan cook chicken in bacon drippings.  Add garlic powder and salt and pepper to taste.  While chicken is cooking prepare pasta according to directions.  Spray a 9 x 13 pan with non-stick cooking spray.  Preheat oven to 400°F.
Drain pasta, return to pot.  Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.  Stir to mix well.  Pour into prepared baking pan.  Top with crumbled bacon and remaining Monterrey Jack cheese.  Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

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1

CHOCOLATE CARAMEL TOFFEE CRUNCH CAKE

Chocolate Caramel Toffee Crunch Cake

Ingredients:
1 package German Chocolate cake mix
Ingredients called for on cake mix (eggs, oil, water, etc)
1 (14 oz) can sweetened condensed milk
1 jar caramel ice cream topping
1 (8 oz) container frozen whipped topping, thawed (Cool Whip)
4-6 Heath candy bars, crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)

Directions:
Prepare and bake cake in a 9×13″ baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
MODERATION!!!

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1

RASPBERRY, LEMON CHEESECAKE DESSERT

Easy Raspberry Lemon Cheesecake Dessert, or Pie

Ingredients for Lemon cheesecake filling:
1/2 cup whipping cream
2 Tbsps. sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 tsp. vanilla extract
1 cup fresh raspberries for topping


Directions:
In a medium bowl, whip the cream and add the softened cream cheese.
Mix together well until starting to form peaks. Than add the rest of filling ingredients and blend them all together.

Raspberry Glaze:
1/2 cup Raspberry jam
2 Tbsp. Lemon juice
2 Tbsp. Powdered sugar
Combine all glaze ingredients in a Bullet or blender and just a
couple of pulses till blended.


Pour cheesecake into individual serving cups, or into a ready made graham cracker pie crust and refrigerate for at least one or two hours.  When ready to serve, spoon some raspberry glaze on each serving,  or spoon over the cheesecake pie.
Sprinkle with fresh raspberries.  Enjoy!!  Makes 8 to 10 single servings, or one 9 inch pie.

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1