Month: January 2016

CHECK OUT STACY’S #WEIGHTLOSS!!!

Stacy!!!
Okay, so I’m posting my latest update. I find it motivating to keep myself in check! You are probably thinking that not much has changed the last few months. It’s true but I’m still feeling good about myself and not giving up…EVER! Although I still have some weight to lose, I just wanted to show everyone that I have been maintaining my weight (I may have even lost another inch or two)despite having been a little laxed on my workouts and, often times, not exactly eating the way I should. I’m getting back into running again and working on my late night snacking (a long time bad habit) and I know that, even if I mess up, I will not GIVE UP! My saving grace has been my Skinny Fiber! I take it consistently every day with lots of water, even if I don’t make it to the gym or eat the best that day. I KNOW for sure this stuff works because if I wasn’t taking it, i would certainly have gained some weight back over the last few months but I have not! I’m a true believer of this product and I want the world to know that there is something to help ease the pain of getting rid of the fat! This makes it soooo much easier to lose and maintain your weight! This is the only product I’ve ever used that works and it’s guaranteed so what do you have to lose??? 90 day money back guarantee so try it now, you won’t be sorry!!!

Order here – www.mrsbusch.OrderSBMAX.com

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CHECK OUT STACY'S #WEIGHTLOSS!!!

Stacy!!!
Okay, so I’m posting my latest update. I find it motivating to keep myself in check! You are probably thinking that not much has changed the last few months. It’s true but I’m still feeling good about myself and not giving up…EVER! Although I still have some weight to lose, I just wanted to show everyone that I have been maintaining my weight (I may have even lost another inch or two)despite having been a little laxed on my workouts and, often times, not exactly eating the way I should. I’m getting back into running again and working on my late night snacking (a long time bad habit) and I know that, even if I mess up, I will not GIVE UP! My saving grace has been my Skinny Fiber! I take it consistently every day with lots of water, even if I don’t make it to the gym or eat the best that day. I KNOW for sure this stuff works because if I wasn’t taking it, i would certainly have gained some weight back over the last few months but I have not! I’m a true believer of this product and I want the world to know that there is something to help ease the pain of getting rid of the fat! This makes it soooo much easier to lose and maintain your weight! This is the only product I’ve ever used that works and it’s guaranteed so what do you have to lose??? 90 day money back guarantee so try it now, you won’t be sorry!!!

Order here – www.mrsbusch.OrderSBMAX.com

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PHILLY CHEESE STEAK SLOPPY JOES

Ingredients:
1 pound hamburger
1 onion diced or thinly sliced
1 green pepper diced or thinly sliced
1 can golden mushroom soup
2 tbsp. A1 sauce or to taste
Provolone or mozzarella cheese

Procedure:
Brown hamburger and drain. Add onions and green pepper and cook until tender. Add golden mushroom soup and A1 sauce. Serve on toasted buns and top with cheese.

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CHILE COLORADO BURRITOS

Ingredients:
1 1/2 to 2 pounds stew meat or other beef cubed
1 large can mild (red) enchilada sauce* (at least 19 oz.)
2 beef bouillon cubes
1/2 can refried beans (optional)
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese

Instructions:
Put beef, whole bouillon cubes ( NO water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) Can also cook it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. Just make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.
When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
Serve.
Makes 5-7 burritos, depending on how full you make them.
By Sylvia

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MINI MEAT LOAVES

Mini Meat Loaves

I seriously make 20 at a time. That’s 5 pounds of burger! They slice great for sandwiches if you have leftovers.

Ingredients:
1 Egg
3/4 Cup Milk
1 Cup Shredded Cheddar Cheese
1/2 Cup Chopped Onion
1/2 Cup Dry Oatmeal
1 tsp Salt
1 lb. Ground Beef

Mix ingredients together in order given and shape into 4 loaves
Topping
Combine 1/2 C Ketchup with 1/2 Cup Brown Sugar and 1 tsp Mustard. Top each loaf completely and bake @350 for 45 Min.
Notes: You can use Ground Turkey but omit or reduce the milk.
I like to put my loaves in a rack over a foil lined pan. It allows the grease to drain away and makes clean up a breeze. – Enjoy!
Jackie shared this recipe with me! I would add some bell peppers to mine.

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COUNTRY CHICKEN CASSEROLE

Country Chicken Casserole

Ingredients:
3 Large Chicken Breasts (Grilled or rotisserie )
1 Medium Onion ( Chopped)
5 Slices Bacon
4 – 6 Medium – Large Potatoes (Cubed)
1 Can Mushroom Pieces
1 Can Cream of Celery Soup ( Can use Cream of Chicken)
1 Cup Chicken Broth
1 Cup Mixed Vegetables
Salt & Pepper to taste
1 Tbsp. Mrs Dash Seasoning

Directions:
Slice and Cook Bacon, Drain and set aside.  Cube Potatoes and Chop Onion then add to Bacon drippings and fry until soft.  Add Mushrooms to the mixture and continue to cook. Season to taste.  Once Potatoes are soft add Cream of Celery Soup and Chicken Broth. Turn to low and simmer.  Season and Grill your Chicken. Once cooked cut it into cubes.   In your Casserole Dish add Bacon, Chicken, and Potato Mixture.  Stir in Mixed Vegetables.  Cover with foil or lid and bake for 30 minutes at 425.  Serves 4 people
Serve with Fresh Salad and Biscuits. Enjoy!

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CARROT CAKE #CHEESECAKE

Carrot Cake CheeseCake 🍰

For the Cheesecake:
2 pkges of Philly Cream Cheese (room temp)
3/4 cup of Sugar
1 tablespoon flour
3 eggs
1 tsp vanilla

For the Carrot Cake:
3/4 cup canola oil
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1/4 tsp. baking soda
1 tsp cinnamon
dash of salt
1 16oz can crushed pineapple… BE SURE you drain it VERY well and even press it in some cheescloth or paper towel to remove moisture… *Important or your center will be gooey… SAVE some of the juice for the frosting!
1 cup of grated carrots… be sure you remove ALL the moisture here too
1/2 cup of coconut flakes
1/2 cup of chopped walnuts

Frosting:
4 ounces of Philly cream cheese (room temp)
1 tablespoon of butter (room temp)
1 3/4 cups powdered sugar
1/2 tsp vanilla
1 tablespoon of pineapple juice
dash of salt

What you do:
Set your oven to 350 and grease your springform cheesecake pan

In a large bowl mix cream cheese and butter, add flour, eggs and vanilla .. beat till smooth… set aside

In another large bowl combine oil, sugar, eggs and vanilla… then stir in flour, baking soda, cinnamon and salt.. mix well… stir in pineapples, carrots, coconut and walnuts.

Grab you pan and spread the bottom with 1 1/2 cups of cake batter
Then drop by large spoon fulls about 1/2 of the cheesecake batter
Then drop large spoon fulls of cake batter
Then finish off with large spoons of cheesecake batter… spread it evenly but do not mix it
Bake for 60 min or until cake is set
Cool at room temp.. then place in refrig for several hours
Remove and run a knife around the edge to release from pan… remove spring
Frost your cake
Put it back in refrig for a couple of hours
Enjoy!

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#AMAZINGWEIGHTLOSS MELISSA!

Melissa’s Amazing journey It’s been a long road of ups and downs but ohhhh so worth it!!! Still think you’re too far gone, too overweight, too old, too sick, too unhealthy to dial back the clock? No freakin wayyyyy!!! No EXCUSES! You can do this too!
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#CROCKPOTSUPPER

Crock Pot Cheesy Chicken Tater Tot Casserole

Here’s what you need
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 pkg tater tots
1/2 cup bacon pieces – you can use the precooked stuff like I did or just dice up some cooked bacon slices
2 cups shredded cheddar cheese
3/4 cup milk or heavy cream
salt and pepper to taste

In a large, lightly greased crock pot, layer 1/2 the tater tots, then half the bacon pieces and half the cheese.
Layer the chicken pieces over the cheese. Sprinkle the chicken with salt and pepper.
Repeat the tater tot, bacon and cheese layer. Pour the milk over all.
Cover and cook on low for 6 hours.
The bacon provides a great deal of flavor and is perfect with the chicken and cheese. The tater tots lose their shape and resemble hash browns, so if you want to substitute hash browns, it would work wonderfully.

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SUGAR COOKIE BARS

SUGAR COOKIE BARS

INGREDIENTS

Cookies:
4 eggs, well beaten
2 cups white sugar
1 cup butter
4 cups white flour
2 tsp baking soda
2 tsp cream of tartar
1 tsp vanilla
1/2 tsp nutmeg

Cream together the eggs, vanilla, sugar, and butter. Sift together dry ingredients and add to the creamed mixture. Mix well.
Spray a * jelly roll pan with baking spray and spread cookie dough evenly to all sides. You can always sprinkle the top with flour and use a rolling pin like I did!
*A jelly roll pan is 17-1/2′ x 12-1/2′ x 1′ deep. It is a baking sheet with sides so the batter does not slip off. A lot of people use jelly roll pans as cookie sheets.
Bake in the oven at 375 degrees for 15 minutes or so, until top is golden.

Icing:
6 cups icing sugar (powder sugar) (can add a bit more to stiffen icing)
1 cup butter
1/2 milk
2 tsp almond extract
several drops of food coloring

Whip together icing ingredients until light and fluffy. Spread evenly over cooled cookie bars.  Slice cookie bars and serve!

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