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Kylee Noelle

Sunday, January 20, 2013

Coconut oil

So I have been seeing coconut oil ALL over Pinterest and thought maybe I would jump on the band wagon with this one. I have seen lots of different uses for it. But I think I am going to use it for the facial scrub, facial wash, and body wash. I have used it for two days in a row and I have noticed my skin is much softer than when I just use moisturizer. I may even try it in my hair as well since my scalp seems to by very dry this winter.

Have any of you tried coconut oil for anything? I know it is used a lot for cooking as well. I found this chart off Pinterest showing some uses for it.


This is the original posting I saw for the face scrub that I am trying out-

A lot of people say that they just end up using this instead of other face washes or scrubs. The good thing is, a little goes a longg way. So it should last a LONG time! I just used a spoon and scooped some out into a little bowl and heated it up for about 30-45 seconds. Then put a little in my hand and added a pinch of the baking soda and mixed it in my hand then put it on my face that I had previously dampened with water. Rubbed it in using circular motions, then washed it off. It does feel oily for the first few minutes then it soaks in. Usually after I wash my face with normal face wash it feels super dry and I immediately have to add moisturizer. With this I woke up and still feel soft! In between using this scrub I will just be washing with the coconut oil.

With the rest of the oil I melted, I just took it into the shower with me and put it on my loofah and used it that way minus the baking soda. It would be a good scrub every few days or once a week as well. I use if after I shave so that way it doesn't get all clogged up with the oil! My skin seems to be pretty soft without even using lotion as well!

I am curious to see how this works, and if it works well I may never go back to other washes! I also may expend my uses for it! The oil can be found in your baking aisle at a grocery store and ranges from $6-$12. 

If you have used it for anything let me know! I would love to hear other people's experiences with it!

Skinny Funfetti Cupcakes

Who doesn't love funfetti? I mean really, come on! One of my favorites is funfetti anything! I found a recipe that's weight watchers friendly! 2 points plus per cupcake-UHM YES PLEASE! Instead of using oil and eggs, you use sprite zero. No calories, no fat! And for the frosting you use fat free cool whip and sugar free instant vanilla pudding. I found that my topping was not as much as it was in the picture I saw, they only got a little amount and I added sprinkles, but oh well, it's still 2 points for a freaking cupcake! They are super moist from the Sprite, although you will not get as much as you would a heavy dense cupcake. These are super light and fluffy and fun! And did I mention yummy?

2 points plus baby!

original recipe found here-http://www.sixsistersstuff.com/2012/08/skinny-funfetti-cupcakes-recipe.html

Skinny Funfetti Cupcakes
(makes 24 cupcakes, 110 calories per frosted cupcake, 2 Weight Watchers Points)

Cupcake Ingredients:
  • 1 pkg. Pillsbury Funfetti Cake Mix (just the powder, not the recipe on the box)
  • 1 (12 ounce) can Sprite Zero 
Frosting Ingredients:
  • 1 (8 ounce) container Fat Free Cool Whip
  • 1 (1.5 ounce) pkg. Fat Free Vanilla Jello Instant Pudding (just the powder, not the recipe on the box)

Cupcake Directions:
Preheat oven to 350 degrees.  Line 24 cupcake tins with paper liners.  In a large bowl, combine cake mix and Sprite together.  Continue to mix until the batter is smooth without any lumps.  Pour approximately 1/4 cup of batter into every cupcake wrapper.  Bake at 350 degrees for 20 minutes.  Let cool before frosting. 

Frosting Directions:
In a mixing bowl, add Cool Whip and pudding.  Mix with a whisk by hand or an electric hand mixer until smooth.  I put mine into a ziplock bag and closed it, then squished it all down to one corner, cut a tiny piece of the corner, and then made a swirl design over the cooled cupcakes. Makes enough frosting for 24 cupcakes.


Enjoy!!


Tuesday, January 15, 2013

Mushroom Stroganoff

I was really trying to push myself into liking mushrooms with this recipe, but I just can't do it! If it had less mushrooms I would probably be ok with it. I had to chop them up small to make it bareable but I was still picking them out! If you like mushrooms then you will love this!


Original recipe found here-http://www.skinnytaste.com/2012/09/mushroom-stroganoff.html

Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium: 312 (without salt) 

Ingredients:
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 tbsp unbleached all-purpose flour
  • 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
  • 1 tbsp Worcestershire sauce
  • 1 tsp tomato paste
  • 5 oz sliced Cremini mushrooms
  • 8 oz sliced baby Bella mushrooms
  • 3.5 oz Shiitake mushrooms
  • 1/4 tsp thyme
  • salt and pepper to taste
  • 2 tbsp white wine or sherry
  • 1/4 cup reduced-fat sour cream
  • 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
  • 1 tbsp minced fresh flat-leaf parsley for garnish


Directions:

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly. 


Spaghetti squash

This was my first time trying out spaghetti squash! It really tastes almost like normal noodles except it is just a harder texture. It is very tasty! I made this vegetarian from the original recipe by omitting the chicken from it. This version has sundried tomatoes, peas, and broccoli. This is not a weight watchers recipe though!


original recipe here-http://rufflesandtruffles.com/2010/09/spaghetti-squash-with-grilled-chicken-sundried-tomatoes-broccoli-and-peas/

Ingredients:

  • 1 medium size spaghetti squash (about 2lb)
  • 1/3 cup sundried tomatoes, chopped
  • 4 cloves garlic, minced
  • 1 cup frozen peas
  • 1 broccoli crown, chopped
  • 2 tbsp extra virgin olive oil
  • 1 cup chicken broth
  • grated parmesan cheese (about 1/4 cup)
  • salt/pepper, to taste

Instructions:

1. Preheat oven to 375 degrees F.
2. With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon. Place squash halves cut side down on a baking sheet; bake for 45 minutes. Let squash cool.
3. Using a fork, scrape the inside of the squash to remove strands.
4. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste.
5. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli. Saute 5 minutes.
6. Add peas, and remaining 3/4 cup chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).
7. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
8. Serve with fresh shaved parmesan cheese.


Crock Pot Vegetarian Lasagna

We recently have been trying to incorporate more vegetarian dishes into our dinners. Here is a crock pot vegetarian lasagna. I have never had eggplant, so it was interesting for me! I am also not a big mushroom fan but I am trying sooo hard! If I could change the recipe I would prob add some spice to it!


original recipe found here-http://www.laaloosh.com/2011/11/02/slow-cooker-vegetarian-lasagna-recipe/

Crock Pot Vegetarian Lasagna

Ingredients

  • 15 (12oz) whole-wheat lasagna noodles uncooked
  • 1 15 oz container fat free ricotta
  • 3 cups shredded reduced fat mozzarella
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can diced tomatoes
  • 1 5-ounce package baby spinach, coarsely chopped
  • 3 large portobello mushroom caps thinly sliced
  • 1 small eggplant, quartered lengthwise and thinly sliced
  • 1/2 cup liquid egg substitute
  • 5 cloves garlic, minced
  • 1/4 cup fresh basil, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper


Instructions

  1. In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant.
  2. Mix both kinds of tomatoes and their juice, basil and garlic, in a medium bowl.
  3. Coat a 6-quart or larger slow cooker with non-fat cooking spray.
  4. Spread 1 1/2 cups of the tomato mixture in the slow cooker.
  5. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
  6. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
  7. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles.
  8. Set aside the remaining 1 cup mozzarella.
  9. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.
  10. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.
Preparation time: 20 minute(s)
Cooking time: 2-4 hour(s)
Number of servings (yield): 8
Entire recipe makes 8 servings
Serving size is 1/8th of lasagna
Each serving = 8 Points +
PER SERVING: 290 calories; 7 g fat; 38 g carbohydrates; 29 g protein; 8 g fiber