Peanut butter mixture
1/2 cup peanut butter (i am sure you could sub with almond butter)
3/4 cup cream cheese (choose reduced fat to save calories)
1 tsp vanilla
2 1/2 Tbs stevia or to taste
Mix well and refrigerate 2 hours or until firm enough to roll out into eggs. Freeze eggs while preparing chocolate.
1/2 cup cocoa powder
1/2 cup melted coconut oil
2 Tbsp stevia or to taste
1 tsp vanilla
2 Tbsp whipping cream
Mix really well with a whisk. Dip frozen peanut butter eggs in to cover. I double dipped
Makes 10 eggs
Ps. To the leftover chocolate dip I add 2 Tbsp peanut butter, 1/2 cup chopped nut and poured it into chocolate molds mmmmmm
Even though I have a love affair with potatoes I do try very hard to limit how much of them I eat, I find following a low carb lifestyle tends to help keep my curves where I want them 🙂 So THANKFULLY Cauliflower makes a decent substitute to my dear friend the potato! I hope you enjoy this recipe, please leave me a comment to let me know what you thought of it, I love getting feedback 🙂
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 – 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms(optional) and cauliflower and mix well… place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
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Pre-heat oven to 350°F.
In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm.
Unroll 1 can of dough. Press in 13×9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal.
Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares. http://www.food.com/recipe/mile-high-cabbage-pie-5fix-497021
Photo by BDMK
2 cups uncooked shell pasta
1 (1 ounce) packet hidden valley ranch dressing mix
1/4 cup bacon bits
1/2 teaspoon onion powder
1/2 cup mayonnaise
1 1/2 cups cut-up cooked turkey or 1 1/2 cups chicken
1/2 cup cherry tomatoes, cut into fourths
1/2 cup julienne strips cheddar cheese
4 cups bite-size pieces lettuce
Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta.
Gently boil uncovered 15 minutes, stirring occasionally, until tender.
Drain pasta. Rinse with cold water. Shake to drain well.
Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).