Carrot and Zucchini Bars With Lemon Cream Cheese Frosting

 

Carrot and Zucchini Bars with Lemon Cream Cheese FrostingIngredients:
2 eggs
3/4 C brown sugar
1/2 C canola oil
1/4 C honey
1 tsp vanilla
1 1/2 C shredded carrot (about 2 large carrots)
1 C shredded zucchini (about 2 small zucchinis)
1/2 C chopped pecans (optional) **I sprinkled them on top of the frosting instead of adding them to the bars
1 1/2 C flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
Frosting:
8 ounces reduced fat cream cheese, room temperature
1 C powdered sugar
zest of one lemon
pinch of salt

Instructions:
1. Preheat oven to 350 degrees and lightly spray a 9×13 pan with nonstick spray.

2. In a large bowl, whisk together the eggs, brown sugar, oil, honey and vanilla until smooth. Switch to a rubber spatula and mix in the carrot, zucchini and pecans. Add all the dry ingredients and mix together just until they are incorporated. Pour into your greased pan and bake for 22-25 minutes, until the top springs back when lightly touched. Cool completely on a wire rack before frosting.

3. Prepare the frosting by beating together all the ingredients until well blended. You can frost the whole pan before cutting to make it easy, but I really like cutting the bars first and individually frosting each bar.

via: realmomkitchen

 

 
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

Ingredients:
2 eggs
3/4 C brown sugar
1/2 C canola oil
1/4 C honey
1 tsp vanilla
1 1/2 C shredded carrot (about 2 large carrots)
1 C shredded zucchini (about 2 small zucchinis)
1/2 C chopped pecans (optional) **I sprinkled them on top of the frosting instead of adding them to the bars
1 1/2 C flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt

Frosting:
8 ounces reduced fat cream cheese, room temperature
1 C powdered sugar
zest of one lemon
pinch of salt

Instructions:
1. Preheat oven to 350 degrees and lightly spray a 9x13 pan with nonstick spray.

2. In a large bowl, whisk together the eggs, brown sugar, oil, honey and vanilla until smooth. Switch to a rubber spatula and mix in the carrot, zucchini and pecans. Add all the dry ingredients and mix together just until they are incorporated. Pour into your greased pan and bake for 22-25 minutes, until the top springs back when lightly touched. Cool completely on a wire rack before frosting.

3. Prepare the frosting by beating together all the ingredients until well blended. You can frost the whole pan before cutting to make it easy, but I really like cutting the bars first and individually frosting each bar.

via: realmomkitchen
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Sharon’s Italian Wedding Soup

 

Sharon’s Italian Wedding Soup

Meatballs:
1/2 cup dry bread crumbs
1 Egg
1 tblsp milk
3/4 cup grated Parmesan cheese
salt and pepper to taste
1 teaspoons garlic powder
1 tblsp fresh basil chopped
2 pounds ground beef
1/2 c olive oil
1 Lb acini di pepe (cook according to directions)

Soup:
2 quarts chicken broth
2 cup chopped fresh spinach (or escarole)
3 stalks celery, chopped
1 teaspoon onion powder
1 teaspoon dried parsley flakes
salt and pepper to taste

Directions:

For meatballs combine all ingredients thru ground meat, mix well and shape into 1-in. balls. Brown meatballs in olive oil, remove meatballs and set aside.

Cook pasta according to box directions.

Soup: combine all ingredients in large stock pot and bring to boil. Reduce heat, add meatballs and simmer for 20 minutes. Just before serving stir in desired amount of pasta. Top with parmesan cheese, optional.

Sharon's Italian Wedding Soup

Meatballs:
1/2 cup dry bread crumbs
1 Egg
1 tblsp milk
3/4 cup grated Parmesan cheese
salt and pepper to taste
1 teaspoons garlic powder
1 tblsp fresh basil chopped
2 pounds ground beef
1/2 c olive oil
1 Lb acini di pepe (cook according to directions)

Soup:
2 quarts chicken broth
2 cup chopped fresh spinach (or escarole)
3 stalks celery, chopped
1 teaspoon onion powder
1 teaspoon dried parsley flakes
salt and pepper to taste

Directions:

For meatballs combine all ingredients thru ground meat, mix well and shape into 1-in. balls. Brown meatballs in olive oil, remove meatballs and set aside.

Cook pasta according to box directions.

Soup: combine all ingredients in large stock pot and bring to boil. Reduce heat, add meatballs and simmer for 20 minutes. Just before serving stir in desired amount of pasta. Top with parmesan cheese, optional.
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Cowboy Casserole

 

Mary Hendrickson‘s photo.
Cowboy Casserole

Ingredients
1½	pounds ground beef (I used 80/20)
1	medium onion, chopped
3	cloves garlic, chopped
1	can (15.25oz) whole kernel corn, drained
1	can condensed cream of mushroom soup
2	cups cheddar cheese, shredded
½	cup milk
4	tablespoons sour cream
1	bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Directions

Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn’t cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9×13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 – 30 minutes, or until golden brown and crunchy.

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Cowboy Casserole

Ingredients
1½ pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
½ cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Directions

Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn’t cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9×13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 – 30 minutes, or until golden brown and crunchy.

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Pizza Puffs

 

Pizza Puffs

Ingredients:
1-1/4 cups water
1/3 cup shortening
1-1/2 cups all-purpose flour ( I use low carb flour)
4 eggs
3/4 cup finely chopped pepperoni (3 oz.)
3/4 cup finely shredded Romano or Parmesan cheese (3 oz.)
2 tablespoons chopped fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 jar pizza sauce

Preparation:
Grease 2 large baking sheets and set aside. In a large saucepan combine water and shortening. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well after each
addition. Stir in pepperoni, cheese, parsley, garlic powder, and pepper.

Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake at 450°F for 15 to 17 minutes or until golden brown.

By Metabolic Cooking Book:
Thanks for sharing Anna Taylor

Vanilla Bean Berry Ice Cream Cake

 

Vanilla Bean Berry Ice Cream CakeAre you ready for this?! A HEALTHY dessert that actually tastes GOOD?! Only 174 calories for this one!
OK, so the ingredient list may seem a little strange, but TRUST ME! It’s WONDERFUL!

*Ingredients:
FOR THE CRUST:
8 organic Graham Crackers, crushed
2 Tbsp. melted Coconut Oil
2 1/2 Tbsp. Maple Syrup
FOR THE ICE CREAM:
2 C. raw Cashews
2 C. Coconut Milk
2/3 C. Maple Syrup
Seeds from 1 Vanilla Bean

FOR THE TOPPING:
2 C. fresh, blackberries and raspberries
1 Lime, juice
1/2 Lime, zest
1/4 C. Maple Syrup

*Directions:
1. The day before, soak the cashews overnight in water.

2. FOR THE CRUST: In a medium bowl, mix together the crushed crackers, coconut oil, and maple syrup. Press the mixture into the bottom of a 7×10 inch baking dish.

3. FOR THE ICE CREAM: Drain the water from the soaking cashews. Place all ingredients in a blender or food processor, blending completely, until a thick, creamy mixture forms. Pour over the crust and place in the freezer until frozen.

4. FOR THE BERRY TOPPING: Stir together all ingredients gently until coated with the maple-lime juice.

5. TO SERVE: Remove cake from the freezer 15 minutes prior to serving to allow it soften and thaw slightly. Top with berries. Enjoy!

Makes 8 Servings.

 

Vanilla Bean Berry Ice Cream Cake

Are you ready for this?! A HEALTHY dessert that actually tastes GOOD?! Only 174 calories for this one!
OK, so the ingredient list may seem a little strange, but TRUST ME! It's WONDERFUL!

*Ingredients:
FOR THE CRUST:
8 organic Graham Crackers, crushed
2 Tbsp. melted Coconut Oil
2 1/2 Tbsp. Maple Syrup

FOR THE ICE CREAM:
2 C. raw Cashews
2 C. Coconut Milk
2/3 C. Maple Syrup
Seeds from 1 Vanilla Bean

FOR THE TOPPING:
2 C. fresh, blackberries and raspberries
1 Lime, juice
1/2 Lime, zest
1/4 C. Maple Syrup

*Directions:
1. The day before, soak the cashews overnight in water.

2. FOR THE CRUST: In a medium bowl, mix together the crushed crackers, coconut oil, and maple syrup. Press the mixture into the bottom of a 7x10 inch baking dish.

3. FOR THE ICE CREAM: Drain the water from the soaking cashews. Place all ingredients in a blender or food processor, blending completely, until a thick, creamy mixture forms. Pour over the crust and place in the freezer until frozen.

4. FOR THE BERRY TOPPING: Stir together all ingredients gently until coated with the maple-lime juice.

5. TO SERVE: Remove cake from the freezer 15 minutes prior to serving to allow it soften and thaw slightly. Top with berries. Enjoy!

Makes 8 Servings.
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Homemade Cat Treat Crackers

 

Tuna Cat Cracker Treats
Your cat will love this!!!

6 oz. tuna, undrained
1 c. cornmeal
1 c. flour
1/3 c. water

Mix all ingredients in a bowl. Spread onto lightly floured board. Roll out to about 1/4″ thickness. With a pizza cutter or sharp knife, cut into small bite size pieces for your cat.

Place pieces onto a baking sheet, lightly greased or use cooking spray.

Bake in 350 degree oven for about 20 min or until gold brown. Leave on baking sheet for 10 min to cool. I spread mine onto the counter and separate them to allow cooling to speed up.
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Tuna Cat Cracker Treats
Your cat will love this!!!

6 oz. tuna, undrained
1 c. cornmeal
1 c. flour
1/3 c. water

Mix all ingredients in a bowl. Spread onto lightly floured board. Roll out to about 1/4" thickness. With a pizza cutter or sharp knife, cut into small bite size pieces for your cat.

Place pieces onto a baking sheet, lightly greased or use cooking spray.

Bake in 350 degree oven for about 20 min or until gold brown. Leave on baking sheet for 10 min to cool. I spread mine onto the counter and separate them to allow cooling to speed up. 
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Nutter Butter Reindeer Cookies

 

NUTTER BUTTER REINDEER COOKIES
It's never too early to be prepared for Xmas!  

You better SHARE this one though so it's saved in your Timeline Photo Album or you may not be able to find it later when you need it!!!

You will need:
A package of Nutter Butter cookies
1 bag of M & M's
Small knotted pretzels and some frosting...

You just need Nutter Butter cookies, pretzels (you can break off the center piece as seen in the middle photo or leave it on) and M&M’s. Attach everything with frosting- even the store bought stuff. If you’re doing this with kids, it works really well to put a little frosting in a heavy duty zip lock bag and cut a tiny corner off. Use a twist tie and tie the bag right at the top of where the frosting sits to keep it in place for little hands. Have fun!
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NUTTER BUTTER REINDEER COOKIES
It’s never too early to be prepared for Xmas!

You better SHARE this one though so it’s saved in your Timeline Photo Album or you may not be able to find it later when you need it!!!

You will need:
A package of Nutter Butter cookies
1 bag of M & M’s
Small knotted pretzels and some frosting…

You just need Nutter Butter cookies, pretzels (you can break off the center piece as seen in the middle photo or leave it on) and M&M’s. Attach everything with frosting- even the store bought stuff. If you’re doing this with kids, it works really well to put a little frosting in a heavy duty zip lock bag and cut a tiny corner off. Use a twist tie and tie the bag right at the top of where the frosting sits to keep it in place for little hands. Have fun!
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S. A. S. MIX (Soup & Sauce Mix)

 

 

 

S.A.S. MIX (SOUP & SAUCE MIX)
You will never need to buy canned soup or sauces again!!!!Gluten Free! Fat Free! Sugar Free! Homemade!
4 Simple Ingredients you probably already have at home
Easy to make. Economical (each batch makes 8 – 10 Soups or Sauces)

Ingredients
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Directions
Combine all ingredients in a resealable plastic bag or a jar and mix well.

For Soup
For 1 can of creamed soup, combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until blended. Add your favorite ingredients, chicken, mushrooms, mixed vegetables, whatever. Cook and stir on stove top or in microwave until thickened.

For Casseroles
Add thickened mixture to casseroles as you would a can of soup

For Sauces and Gravies
Add 3 tablespoons of mix to 8oz of hot water and stir well (more or less depending on the thickness you require)

TIP: You can change the Chicken Bouillon for Beef or Vegetable and have several batches on hand ready to go

USE as a soup base to recreate your favorite creamed soups, cream of Asparagus, Chicken , Mushroom etc.

Chocolate Covered Strawberry Ghosts

 

CHOCOLATE COVERED STRAWBERRY GHOSTS
I LOVE THIS TIME OF YEAR!!!
Another cute Halloween idea!

Ingredients:
Strawberries
1 pkg White Chocolate morsels
Chocolate Sprinkles

Directions:
Place wax paper on a cookie sheet
Slice the top evenly off each strawberry
Melt chocolate (you can use microwave to melt chocolate at 15 sec intervals until melted smooth)
Dip pointed end into melted chocolate
Put flat side down on cookie sheet
Add sprinkles as eyes and mouth.
Refrigerate and enjoy!!!!!
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CHOCOLATE COVERED STRAWBERRY GHOSTS
I LOVE THIS TIME OF YEAR!!!
Another cute Halloween idea!Ingredients:
Strawberries
1 pkg White Chocolate morsels
Chocolate Sprinkles

Directions:
Place wax paper on a cookie sheet
Slice the top evenly off each strawberry
Melt chocolate (you can use microwave to melt chocolate at 15 sec intervals until melted smooth)
Dip pointed end into melted chocolate
Put flat side down on cookie sheet
Add sprinkles as eyes and mouth.
Refrigerate and enjoy!!!!!