Oh this looks pretty yummy:)
OMG this sounds phenooooominal!
– 1 pkg betty crocker double chocolate chunk cookie mix
– 3 Tbsp vegetable oil
– 1 Tbsp water – 1 egg
– 36 round milk chocolate-covered chewy caramels,
– 36 pecan halves
1. Heat oven to 375 degrees. Place miniature paper baking cups in each of 36 mini muffin cups.
2. In large bowl stir cookie mix, oil, water and egg until soft dough forms.
3. Shape dough into 36 1-1/4 inch balls, place in muffin cups. If dough becomes sticky, dust hands with flour.
4. Bake 8 – 9 minutes or until edges are set. Immediately press one milk chocolate-covered caramel into center of each cookie cup.
5. Cool two minutes. Top with pecan halves. Cool completely. Remove from pan with narrow spatula.
This salad combines high fiber fruits with a little yogurt. Other fruits that could be used are apples, pears, blackberries, cherries, peaches, plums and grapes.
2 tablespoons low-fat yogurt (try key-lime or lemon)
Juice of 1/2 lime (about 1 tablespoon)
1 tablespoon fresh mint leaves, torn
1 cup cubed cantaloupe
4 medium strawberries, stemmed and quartered
1/4 cup raspberries
1/4 cup blueberries
Whisk the yogurt, lime juice, and mint together in a medium bowl. Add the fruit and toss to combine.
1 tablespoon extra-virgin olive oil
1 medium onion, halved and sliced
2 cloves garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 15- or 19-ounce can cannellini or great northern beans, rinsed
2 medium tomatoes, chopped
1 tablespoon red-wine vinegar
1/3 cup finely shredded Parmesan cheese
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until beginning to soften, about 3 minutes. Add zucchini, summer squash, oregano, salt and pepper and stir to combine. Reduce heat to low, cover and cook, stirring once, until the vegetables are tender-crisp, 3 to 5 minutes.
Stir in beans, tomatoes and vinegar; increase heat to medium and cook, stirring, until heated through, about 2 minutes. Remove from the heat and stir in Parmesan.
1 Lean Tenderloin Pork Butt Roast
1/2 Cup Ginger Ale
1/2 Cup Apple Juice
1/8 Cup Of Extra Virgin Olive Oil
2 Onions Cut In Quarters
2 Cloves Of Garlic
1 Canned Jalapeno
1 Tablespoon Ground Pepper
1 Pinch Of Salt
Serving Size 6
275 Calories Per Serving
12 Grams Of Fat
Place the Lean pork butt roast into a crock pot with the ginger ale, apple juice, onion quarters, garlic and jalapeno. cook on low for 12 hours. Best time to do this is over night so its ready for you in the morning. Turn off the Crock pot and let it stand for 1 hour. Remove the Lean pork butt roast and discard of the remaining contents in the crock pot. Place the Pork Roast on a wood cutting board. Remove all the fat and throw away. shred the roast and Place back into the crock pot with your favorite BBQ sauce on low for 4 to 6 hours. Place the Shredded Pork Roast on a Toasted Onion Bun and Enjoy.