DREAMSICLE SALAD (SUGAR FREE)

 

Judy Oates Beecham shared Jazzy J Pixley‘s photo.

DREAMSICLE SALAD (SUGAR FREE)

A everyday go to dessert with NO guilt!
Try strawberry jello with strawberries and other favors with seasonal fruit.

Ingredients
1 – 3 ozs pkg. sugar free orange jello
1 – 3 ozs. pkg. sugar free instant vanilla pudding
1 – 10 ozs. can mandarin oranges, drained
1 – 8 ozs. tub fat free frozen whipped topping, thawed

Directions
Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let /set in fridge for 20 minutes. With mixer or whisk, add dry vanilla pudding mix and beat until smooth. Fold in oranges and whipped topping (by hand). Refrigerate.

Lasagna Fit For A King

 

 

LASAGNA FIT FOR A KING
Who doesn't like Lasagna!  This looks fabulous!

12 servings

Ingredients:   (low cal option is after the ***)
1 pound sweet Italian sausage
3/4 pound lean ground beef **94 % lean ground turkey or chicken breast
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles **8 whole wheat lasagna noodles
16 ounces ricotta cheese **fat free ricotta cheese
1 egg  **1/4 c egg substitute
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions:
Cook sausage, beef, onion and garlic garlic over medium heat until browned. Add crushed tomatoes, tomato paste, tomato sauce and water. Mix well. Add sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer on low for 1 1/2 hours (covered). Check and stir occasionally.
Bring salted water to a boil and add noodles. Cook 8 -10 mins. Drain and rinse with cool water. In a separate bowl, add ricotta cheese, egg, remaining parsley, and 1/2 teaspoon salt. Mix well.
Preheat oven to 375 degrees.
Coat 9x13 baking dish with aprox 1 -1.5 cups of meat sauce. Place 6 noodles over sauce. Spread with half of the ricotta mixture. Top with 1/3 of mozzarella cheese slices. Add 1 1/2 cups sauce over mozzarella. Sprinkle 1/4 cup Parmesan. Repeat. Top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil taking care foil does not touch the cheese or coat with cooking spray.

Bake for 25 minutes then remove foil and bake aprox 20-25 mins until cheese starts to slightly brown. Let stand before serving. Top with fresh basil if desired.
_________________________________________

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Kelly Bagnasco

LASAGNA FIT FOR A KING
Who doesn’t like Lasagna! This looks fabulous!12 servings

Ingredients: (low cal option is after the ***)
1 pound sweet Italian sausage
3/4 pound lean ground beef **94 % lean ground turkey or chicken breast
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles **8 whole wheat lasagna noodles
16 ounces ricotta cheese **fat free ricotta cheese
1 egg **1/4 c egg substitute
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions:
Cook sausage, beef, onion and garlic garlic over medium heat until browned. Add crushed tomatoes, tomato paste, tomato sauce and water. Mix well. Add sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer on low for 1 1/2 hours (covered). Check and stir occasionally.
Bring salted water to a boil and add noodles. Cook 8 -10 mins. Drain and rinse with cool water. In a separate bowl, add ricotta cheese, egg, remaining parsley, and 1/2 teaspoon salt. Mix well.
Preheat oven to 375 degrees.
Coat 9×13 baking dish with aprox 1 -1.5 cups of meat sauce. Place 6 noodles over sauce. Spread with half of the ricotta mixture. Top with 1/3 of mozzarella cheese slices. Add 1 1/2 cups sauce over mozzarella. Sprinkle 1/4 cup Parmesan. Repeat. Top with remaining mozzarella and Parmesan cheese. Cover with aluminum foil taking care foil does not touch the cheese or coat with cooking spray.

Bake for 25 minutes then remove foil and bake aprox 20-25 mins until cheese starts to slightly brown. Let stand before serving. Top with fresh basil if desired.

NEW WAY TO SERVE POTATOES- I LOVE IT

 

NEW WAY TO SERVE POTATOES- I LOVE ITWOW, WOW, WOW!!!!! This is obviously very popular because I have had almost 10,000 shares on the original post so I will put it up again for anyone who missed it the first time!!!

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!

Also remember there are varying sizes in muffin pans so you can choose the serving size!!

USE AS AN ALTERNATIVE TO CHIPS TOO!
Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato center with the crunch on the outside without all the fat!!!!
_________________________________________

For more healthy recipes, tips, motivation, and fun, join us at Slimmer You

Don’t just LIKE it, SHARE it so your friends see it! It also saves it in your Timeline Photo Album so it’s stored for later! Just click on the picture and click SHARE at the bottom.

Please FOLLOW me; I am always posting awesome stuff on my timeline too! www.facebook.com/kelly.bagnasco

NEW WAY TO SERVE POTATOES- I LOVE IT</p>
<p>WOW, WOW, WOW!!!!! This is obviously very popular because I have had almost 10,000 shares on the original post so I will put it up again for anyone who missed it the first time!!!</p>
<p>Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.</p>
<p>Yes we still need carbs in our diet even when we are trying to lose weight so this is a great way to stick with portion control!!!</p>
<p>Also remember there are varying sizes in muffin pans so you can choose the serving size!! </p>
<p>USE AS AN ALTERNATIVE TO CHIPS TOO!<br />
Using mini muffin tins you can turn this into a healthy alternative to chips or wedges too. You still get the soft potato center with the crunch on the outside without all the fat!!!!<br />
_________________________________________</p>
<p>For more healthy recipes, tips, motivation, and fun, join us at  @[518380958223285:69:Slimmer You]</p>
<p>Don't just LIKE it, SHARE it so your friends see it! It also saves it in your Timeline Photo Album so it's stored for later! Just click on the picture and click SHARE at the bottom.</p>
<p>Please FOLLOW me; I am always posting awesome stuff on my timeline too!  www.facebook.com/kelly.bagnasco

BEST EVER VANILLA POUND CAKE

 

Laura Slater shared Reagan Family Homestead‘s photo.
BEST EVER VANILLA POUND CAKE Please "like" our page for more great recipes and family homesteading information.  (SHARE TO SAVE) I've been baking for over 30 years, and this is my all time favorite & go to pound cake! I've never before shared this recipe! It's been safe guarded. But, life it too short to keep great recipes to yourself, so I'm sharing this prize winning pound cake recipe with the world! HERE IT IS: 2 sticks salted butter - softened (do not substitute)  1/2 cup Crisco Shortening (solid) 3 cups granulated sugar 5 large eggs - room temp (all natural are best) 1 cup whole milk - room temp 3 cups cake flour (usually in a red box) 1/2 teaspoon baking powder 1 teaspoon vanilla extract 1/2 teaspoon lemon juice DO NOT PREHEAT OVEN!  Cream the butter & crisco together until smooth and fluffy. Add sugar and cream for several minutes until lighter in color and fuller/creamer in appearance. Add eggs one at a time (I crack all eggs into a small bowl & then pour one egg over into the mixing bowl at a time). In separate bowl, stir baking powder into cake flour with a fork. Then, alternately mix in the flour and milk to the mixing bowl. Beginning and ending with flour (I do it in thirds. And, I turn off the mixer each time when adding the flour so it doesn't fly all over the place) Beat on medium until smooth. Lastly, add vanilla and lemon juice and mix in just until incorporated. Grease & flour pound cake pan (light colored pans bake prettier and don't burn as easily) or spray well with a floured baking spray. Put in a COLD oven, (middle of middle rack) then turn on oven to 300. Bake for 1 hr 25 min. Turn oven off, crack door and let cake sit for 20 min longer in oven. Then remove cake and let it cool 5 minutes before turning out of pan.  That's it! Your family will thank you for baking it! Mine does! And I believe this pound cake will be your all time favorite too! Happy Baking!
BEST EVER VANILLA POUND CAKE
Please “like” our page for more great recipes and family homesteading information.
(SHARE TO SAVE)
I’ve been baking for over 30 years, and this is my all time favorite & go to pound cake! I’ve never before shared this recipe! It’s been safe guarded. But, life it too short to keep great recipes to yourself, so I’m sharing this prize winning pound cake recipe with the world! HERE IT IS:2 sticks salted butter – softened (do not substitute)
1/2 cup Crisco Shortening (solid)
3 cups granulated sugar
5 large eggs – room temp (all natural are best)
1 cup whole milk – room temp
3 cups cake flour (usually in a red box)
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon lemon juice

DO NOT PREHEAT OVEN!
Cream the butter & crisco together until smooth and fluffy. Add sugar and cream for several minutes until lighter in color and fuller/creamer in appearance. Add eggs one at a time (I crack all eggs into a small bowl & then pour one egg over into the mixing bowl at a time). In separate bowl, stir baking powder into cake flour with a fork. Then, alternately mix in the flour and milk to the mixing bowl. Beginning and ending with flour (I do it in thirds. And, I turn off the mixer each time when adding the flour so it doesn’t fly all over the place) Beat on medium until smooth. Lastly, add vanilla and lemon juice and mix in just until incorporated.
Grease & flour pound cake pan (light colored pans bake prettier and don’t burn as easily) or spray well with a floured baking spray. Put in a COLD oven, (middle of middle rack) then turn on oven to 300. Bake for 1 hr 25 min. Turn oven off, crack door and let cake sit for 20 min longer in oven. Then remove cake and let it cool 5 minutes before turning out of pan.
That’s it!
Your family will thank you for baking it! Mine does! And I believe this pound cake will be your all time favorite too!
Happy Baking!

Like · · · 4 hours ago ·

Cream Cheese Mints

 

CREAM CHEESE MINTS
This is going to be a real hit with the kids! Fun to make too!Ingredients:
3 ounce package cream cheese
1\2 teaspoon peppermint extract ( I like a lil’ more myself)
3 cups sifted powdered sugar (icing sugar)
food coloring if desired
chocolate wafers to coat if desired

Method:
In a large bowl mix cream cheese until softened, start adding the powdered sugar one cup at a time, when you near the last 1/2 cup of powdered sugar it will be starting to form into a ball, you may knead in the rest of the powdered sugar by hand.
Add a few drops of food coloring knead dough until evenly colored.

Roll dough into one inch balls then flatten with a fork, place each ball onto a lined parchment pared pan. Let the mints air dry covered with a towel for 12 hours. Melt chocolate wafers and dip the mint in if desired then place on parchment paper and allow chocolate to set. Enjoy
These can be frozen for up to 1 month in the freezer.

Makes approximately 36 mints.
_________________________________________

For more healthy recipes, tips, motivation, and fun, join us at Slimmer You

Don’t just LIKE it, SHARE it so your friends see it! It also saves it in your Timeline Photo Album so it’s stored for later! Just click on the picture and click SHARE at the bottom.

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— with Daisy Ramos.

CREAM CHEESE MINTS<br />
This is going to be a real hit with the kids!  Fun to make too!</p>
<p>Ingredients:<br />
3 ounce package cream cheese<br />
1\2 teaspoon peppermint extract ( I like a lil' more myself)<br />
3 cups sifted powdered sugar (icing sugar)<br />
food coloring if desired<br />
chocolate wafers to coat if desired</p>
<p>Method:<br />
In a large bowl mix cream cheese until softened, start adding the powdered sugar one cup at a time, when you near the last 1/2 cup of powdered sugar it will be starting to form into a ball, you may knead in the rest of the powdered sugar by hand.<br />
Add a few drops of food coloring knead dough until evenly colored.</p>
<p>Roll dough into one inch balls then flatten with a fork, place each ball onto a lined parchment pared pan. Let the mints air dry covered with a towel for 12 hours. Melt chocolate wafers and dip the mint in if desired then place on parchment paper and allow chocolate to set. Enjoy<br />
These can be frozen for up to 1 month in the freezer.</p>
<p>Makes approximately 36 mints.<br />
_________________________________________</p>
<p>For more healthy recipes, tips, motivation, and fun, join us at  @[518380958223285:69:Slimmer You]</p>
<p>Don't just LIKE it, SHARE it so your friends see it! It also saves it in your Timeline Photo Album so it's stored for later! Just click on the picture and click SHARE at the bottom.</p>
<p>Please FOLLOW me; I am always posting awesome stuff on my timeline too!  www.facebook.com/kelly.bagnasco

Unlike · · · Yesterday at 6:05pm ·