CROCKPOT HAWAIIAN CHICKEN

 

Ingredients

• 1 Can Crushed Pineapples
• 1 Cup BBQ Sauce (Doesn’t have to be Hawaiian-Style, Honey BBQ Sauce would also be fine)
• 2-4 Boneless Chicken Breasts (Or however many you need for your family).

Directions:

1. Mix together BBQ Sauce and Pineapples together in bowl.
2. Place chicken in Crock Pot
3. Pour mixture over chicken
4. Cook on low for 5-6 hours.

The 3-Day Soup Cleanse: Eat as Much Soup as You Want And Fight Inflammation, Belly Fat And Disease

 

Ingredients:

• 2.5 cups broccoli florets
• 3 celery stalks, finely diced
• 1 onion, finely diced
• 1 cup kale or spinach
• 2 carrot, peeled and finely chopped
• 2 cups vegetable or bone broth
• ½ teaspoon sea salt
• Juice of ½ lemon
• 2 tablespoons coconut oil
• 2 tablespoons collagen (optional)

Instructions:

First, heat the coconut oil in a pot, and then add the onion, celery sticks, and broccoli. Cook and stir occasionally for 5 minutes.

Add broth, let the soup boil and finally let it simmer for 5 minutes, until soft and blended.

Blend soup until it is even and thick.

Carrot Ginger Detox Soup Recipe :

Ingredients

• — 2 pounds carrots, chopped
• — 2 onions, peeled and chopped
• — 6 cups bone or vegetable broth
• — 3 tablespoons fresh ginger, grated
• — 3 garlic cloves, chopped
• — 1 cup coconut milk
• — Sea salt, black pepper and onion powder to taste
• — 2 tablespoons ghee or coconut oil
• — 2 tablespoons plain protein or collagen powder (optional)

Preparation:

1. First, in a pan, combine carrots, broth, ginger and garlic. Bring mix to boil and afterwards let it simmer.
2. Next, sauté onions in a pan and add ghee. Proceed until everything is caramel-like.
3. Throw in broth mixture and onions in a blender and blend until everything is smooth and thick.
4. Finally, add coconut milk and seasonings and stir well.

Red Lentil Detox Soup

Ingredients:

• ¼ cup coconut oil, olive oil, or ghee
• 2 large sweet potatoes, peeled and chopped
• 1 apple, peeled and chopped
• 1 small white onion, chopped
• 2 large carrots, peeled and chopped
• ½ cup red lentils, rinsed
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon paprika
• 4.5 cups bone or vegetable broth
• 1-inch fresh ginger, peeled and minced
• Sea salt and black pepper to taste
• Coconut cream for topping, optional

Instructions:

1. First, warm up oil on medium heat. In the pot, add chopped sweet potatoes, carrots, apple, and onion.
2. Make sure the apples and vegetables are cooked until onions are crystalized, about 10 minutes.
3. Add lentils, ginger, cumin, chili powder, paprika, and broth to the pot. Let the soup boil and then simmer until everything softens, about half an hour.
4. Blend soup until it is even and thick.
5. Pour blend in the pot again. Let it simmer and add water if needed.
6. Finally, season it well and finish with coconut cream to taste.

Weight Watchers Freestyle Lemon Pound Cake Recipe – 4 Points

 

INGREDIENTS:

• 1 box of lemon cake mix
• 1 small box of sugar free lemon pudding mix
• 4 eggs
• ¾ cup nonfat Greek yogurt, no added sugar or flavor
• ¾ cup of lemon juice
• ¼ cup of water
• 2 additional tablespoons of lemon juice
• 1 teaspoon of powdered Stevia

DIRECTIONS:

Preheat oven to 350 degrees

Spray the inside of a cake pan or Bundt pan with a no point non-stick spray
Combine the pudding mix, cake mix, yogurt, water, and ¾ cup of lemon juice in a large bowl

Whisk until combined but don’t overbeat the mix

Pour into your pan and bake according to cake mix box instructions

To make the icing, combine the Stevia and 2 tablespoons of lemon juice.

Whisk until ingredients are combined. Add a bit more Stevia or lemon juice to get the icing to the consistency you desire

Drizzle icing over the cake after it has cooled completely.

BAKED CRISPY CHICKEN

 

What You’ll Need

• 2 lbs chicken tenders or 4 large chicken breasts
• 2 sleeves Ritz crackers
• 1/4 teaspoons salt
• 1/8 teaspoon pepper
• 1/2 cup whole milk
• 3 cups cheddar cheese, grated
• 1 teaspoon dried parsley
• 1 10 ounce can cream of chicken soup
• 2 tablespoon sour cream
• 2 tablespoon butter

How to Make It
Crush crackers.
If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces.
Pour the milk, cheese and cracker crumbs into 3 separate small pans.
Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
Dip each piece of chicken into the milk and then the cheese.
Press the cheese into the chicken with your fingers.
Then press the cheesy coated chicken into the cracker crumbs and press it in.
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan.
Sprinkle the dried parsley over the chicken.
Cover the pan with tin foil and bake at 400 degrees for 35 minutes.
Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk.
Stir it over medium high heat until the sauce is nice and hot.
Serve over the chicken.

SLOW COOKER “MELT IN YOUR MOUTH” POT ROAST

 

What You’ll Need

• 1 chuck roast (mine was 3 pounds)
• Olive oil
• 1 pound carrots, peeled and cut into large chunks
• 2 pounds potatoes, peeled and cut into large chunks
• 1 onion, peeled and cut into large chunks
• 2 stalks celery, cut into large chunks (optional)
• 1 cup beef broth
• 1 tablespoon corn starch

How to Make It
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

FAMOUS RED LOBSTER SHRIMP SCAMPI

 

What You’ll Need

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon pure olive oil
• 2 tablespoons garlic, finely chopped…
• 1 1/2 cups white wine, I use chardonnay
• 1/2 fresh lemon, Juice only
• 1 teaspoon Italian seasoning
• 1/2 cup softened butter
• 1 tablespoon parsley
• 1/2 cup grated Parmesan cheese

How to Make It
Heat cast iron skillet and add olive oil.
Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter.
Add white wine, and lemon juice.
Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
Sprinkle with grated Parmesan Cheese

CATCH A HUSBAND CAKE

 

What You’ll Need

For the cake

• 1 can of condensed milk.
• 1 can of evaporated milk.
• 1 cup of coconut milk.
• 500gs of flour (2 ½ cups).
• ½ cup of sugar.
• 3 large whole eggs.
• 3 tbsps of margarine.

For the icing

• 1 cup of coconut milk.
• 2 tbsps of sugar.
• 1 cup of shredded coconut

How to Make It
Preheat the oven to 350° and grease and flour a bundt pan.
In a blender, add all the ingredients for the cake and mix until well combined.
Pour the batter in the pan and bake for 30 to 60 minutes depending on your oven.
Check the cake for doneness with a toothpick, if it comes out clean remove the cake.
To make the icing, mix together the coconut milk, sugar and grated coconut in a saucepan and bring to a boil while stirring.
Pour the icing over the hot cake.
Enjoy!
Simple, easy and delicious! This amazing cake is pretty simple to make. I made this cake on my marriage anniversary, it was magnificent!