New Recipes!!!

Stuffed Mushrooms


12 medium mushrooms
3 cloves of garlic, minced
1 medium onion diced small
1 small can of minced real crabmeat(drained)
1/4 cup of dry white wine
2 hipping tablespoons of cooking savory garlic cream cheese
1/4 cup of panko breadcrumbs
1 cup of shredded cheese(3 cheese mexican)
chili powder
fresh ground pepper
salt
italian seasoning
olive oil

Preheat the oven to 375 degrees. Clean the mushrooms with cold water and put the stems on the side to use later. Dice the mushroom stems. Heat up the oil to medium heat, add the onion, garlic and mushroom stems. Once bronzed, add the crab meat, the wine and the seasonings. Cook for about 5 mins and add the cream cheese and breadcrumbs. Cook for 5 more mins. Stuff the inside and cover the top of the mushrooms with the stuffing. Finish by sprinkling the cheese. Put in the oven for about 15 to 20 mins until brown.

Gazpacho 


6 large ripe beef tomatoes
1/2 large green pepper cut in 4 pieces
2 or 3 cloves of garlic whole
1/2 cup of olive oil
vinegar and rock salt to taste
1 french baguette

Soak bread in cold water and leave it in the bowl until needed. Put the oil, vinegar, salt, garlic and pepper in the blender. I like to use the smoothie setting, but for a lighter version you can use the milkshake setting. Peel the tomatoes one by one right before putting in the blender and cut in half. Depending on space, but put in most of the tomatoes and blend again. Pour some of the liquid and add the rest of the tomatoes, if you have space add the bread if not wait until the next one. Add the bread until it's all blended. Pour all the liquid in to the same bowl and mix at the end. Taste for salt and vinegar. Chill for at least 2 hours prior to eating. If you are having as a cold soup, don't add water, but if you are drinking it, you can add water.

When having as a soup you can add shredded cheese, diced green peppers, diced onion, diced tomatoes and diced hard boiled eggs in any combination that you like.

Arroz con Pollo


1 medium onion diced
1 green pepper diced
1 can of diced tomatoes drained
3 cloves of garlic minced
1/2 cup of dry wine
salt
pepper
saffron
season all
1 tray of boneless thighs
2 handfuls of bastami rice per person
2 cups of chicken broth
olive oil

Heat olive oil to medium heat. Add the onion, garlic and peppers and cook until bronze. Add the tomatoes, the wine and seasonings. Cook until the liquid is gone and then cook for a few more minutes to cook the tomato. Add the chicken thighs and cook until it' bronze. Add the chicken broth and the rice and cook with the lid on and at low heat for about 15 minutes. Take off the burner and let it stand for 5 minutes before serving.

I HOPE EVERYONE ENJOYS THESE DELICIOUS RECIPES! LEAVE A COMMENT AND LET ME KNOW WHAT YOU THINK <3

Beauty Review - Bliss Cellulite products

I decided to give Bliss Spa products a try. I decided to try the Bliss Fatgirlslim, the Bliss Fatgirlslimulator and the Bliss serious Seaweed cellulite soap. I was amazed at the results!  I started by using the Fatgirlslimulator in the shower, the Fatgirlslim after my shower and before bed and the Seaweed soap in replacement of my soap. I could see the results right away. Within a week my legs had less spider vains, the back of my thighs appeared to have less dimples and the baby fat right above my c-section was starting to dissipate. Now, truthfully I believe that ty exercise and diet did help, but I have always done both. I can not stop recommending to friends and family. It may seems a little pricy for some, but not as pricy as other products and this one really does work.  Plus the shape of the Fatgirlslimulator and the seaweed soap are made to increase blood circulation to the area and have significantly improved (made the disappear) the look of my spider veins.

Fatgirlslim 4 out of 5 Stars
Fatgirlslimulator 4 1/2 out of 5 stars
Serious Seaweed Cellulite Soap 4 out of 5 stars

Easy Summer Couscous Salad

1 large bag of steamed whole beans
1 1/2 cups(precooked) of plain couscous
1 can of northern beans(rinsed)
3 large tomatoes medium diced
4 medium cloves of garlic minced
Olive oil, vinegar, salt, pepper & Italian seasoning to taste
1/2 cup of Fat Free Mayo

Make sure that the steamed green beans and couscous are at room temperature. In a large bowl mix all the ingredients well. Chill in the fridge for at least 2 hours before serving.

YOU NEVER THOUGHT COUSCOUS COULD TASTE SO GOOD!!!

Yoga

Please let me know if you are interested in taking Yoga. I have a friend that teaches it and it's great!

Check out this deal from Edible Arrangements!

$10 Chocolate covered fruit boxes (Regular $25)

I love chocolate and fruit and what a great way to get both <3

Summer Berry Cake

1 box of yellow Hines cake mix
1 box of French Vanilla instant pudding mix
3 eggs
1 1/3 cups of water
1/3 cup of vegetable oil
1 small container of fresh blueberries
1 small container of fresh strawberries
1 large container of lite whipped cream
2 teaspoons of vanilla extract
2 tablespoons of Splenda

Mix cake mix, pudding mix, eggs, water & vegetable oil. Cook cake in two(2) 9 inch pans for about 30 mins or until it starts to brown. While the cake bakes wash the berries. Cut all the strawberries but 5. Place the 5 strawberries to the side. Place cut strawberries and blueberries in a bowl and mix with the Splenda. Take another bowl and mix whipped cream and vanilla extract and put in the fridge. Once the cakes have cooled for 10 mins, cut any excess with a sharp knife and place excess cake to the side. Cool for an additional 30 mins. Once the cake is cool enough, put 1/3 the whipped cream on top of the first layer. Place 1/2 the berries from the bowl on top of the whipped cream evenly. Put the top layer cake on and place the rest of the whipped cream on top and sides of the cake covering completely. Decorate with the 5 whole strawberries and then drape the rest of the cut strawberries and blueberries on top. Make sure to freeze for 2 hours and thaw for 10 mins before serving. ENJOY!!!!

This Week's Yummiest recipes! Feb 6th

Low Fat Chicken & Dumplings

3 Chicken Breast(trimmed and cut into small pieces)

4 Stalks of Celery(cut small)

1 Medium Onion(diced small)

16 oz of Baby Carrots(sliced thin)

16 oz if frozen Green Beans

1 Tbsp of Olive Oil

2 Tbsp McCormick's Perfect Pinch Mediterranean Herb. divide 1 & 1 Tbsp

32 oz of Fat Free, Low Sodium Chicken Broth

1 1/3 cups of Heart Smart Bisquick mix

1/4 cup of Fat Free (Skim) Milk

First make the dumpling mix by combining the Bisquick mix and the Milk and knee until the dough doesn't stick to your fingers, if it sticks a little, add a little mix to your fingers. Make the dough into balls 1/2 inch in diameter and place on a plate. You should have around 16.

Add the oil to the pot and brown the chicken with 1 Tbsp of the Mediterranean Herb. Once the outside of the chicken is not pink, add the veggies and the rest of the Mediterranean Herb. Cook on medium for about 3 mins. Add the chicken broth and bring to a boil.

Once the broth is boiling, add the dumplings slowly into the top of the broth making sure that they don't stick to each other(they will enlarge while cooking). Once they are in, carefully push down a little in to broth. Turn the heat to medium-high and bring back to a soft boil. Turn to medium and cook for 10 minutes uncovered. Make sure to carefully stir them while they cook uncovered. After 10 mins, turn heat to low and simmer covered for another 10 minutes. Enjoy!

Easy Homemade Guacamole

2 Ripe Avocados(skinned and pitted)

3 Ripe Roma Tomatoes(petite diced)

1/2 Purple Onion(petite diced)

1 jalapeno(vined, pitted and minced)

salt and fresh squeezed lime juice to taste

Use a fork to mash the avocados. Add the Tomatoes, Onion, and jalapeno. Mix well and add the salt and  fresh squeezed lime juice to taste. It will last a couple of days in the fridge or you can freeze for a couple of weeks. Make sure to stir before serving.

Low Fat Cheesecake & Berries Frozen Treat

1Brick of Fat Free Cream Cheese

1/2 cup of Fat Free Sour Cream

1 tsp of Vanilla Extract

1/4 cup & 2 Tbsp of Splenda(divided)

1 cup of Strawberries(sliced)

1 cup of Blueberries

2 Tbsp of Agave syrup

1 cup of Water

Combine the Cream Cheese, Sour Cream, Vanilla Extract and 1/4 cup of Splenda in a medium bowl. Mix with a mixer(handheld or other) until smooth. Put the bowl in the fridge for now. 

Add Water,Agave, 2 Tbsp of Splenda, Blueberries & Strawberries in a sauce pan and bring to boil on high. Once it starts to boil, turn heat to medium and boil until the fruit is soft and the liquid is thicker, but not too syrupy(for about 10 mins). Cool Down to room temperature. In freezer containers( I used ziplock's twist & lock containers), spoon some of the cheesecake filling and some of the berries, lock and freeze for at least a couple of hours. 

This a low fat, low carb sweet treat to die for(specially if you are a cheesecake junkie like me). I always eat these when the guys have Ice Cream :)