I got this recipe from my new friend Janelle from Orting, WA.  Link to her site below! 
Prep Time: 5 min Cook time: 20
1 cup each diced celery, onions, carrot, zucchini, cabbage, broccoli, spinach (I probably would leave out the spinach...just a personal preference.)
2 cans diced stewed tomatoes
2 clove garlic
1/4 cup mushroom
3 cup water
18oz vegetable broth
2 teaspoons butter or olive oil
2 teaspoons each thyme and parsley (rosemary if desired) 
Dash of pepper salt to taste 

Get your pot on the stove with some olive oil or butter in the bottom to warm up while you prep the veggies. First chop all of your veggies to desired bite size, add garlic and veggies to the pot to start to enhance flavor and soften. It should take 5-10 mins cooking on high to soften veggies.  When your butter or olive oil has started to simmer add the veggies and let them get nice and soft this speeds up the cooking process and allows you to make the soup so quick (just boiling would take at least a coupe hours to soften the veggies) Don't add the stewed tomatoes and the juice from the can or your cabbage just yet.  Add salt and pepper to the veggies as they are softening ... I had parsley in my seasoning bag of onions etc. so I did not add it here. But add your 2 tsp. each of Parsley, and Thyme (rosemary if flavor desired) Make sure to stir so that none of these veggies burn.  Once your vegetables are nice and soft (taste test here) Add your cabbage and stewed tomatoes and juice from can as well as vegetable broth. Bring to boil: 10 mins. 

_With My leftovers I label and freeze flat in a freezer bag to have for another meal.

Recipe source: House to Home Wife (she has step by step pictures)
1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc.   Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Source: My Chocolate Therapy


  • 1 (16 oz) can of strawberry frosting
  • 1 12 oz bag of white chocolate chips
How to Make

  1. Prepare a 9x9 pan by spray lightly with cooking spray.
  2. Over a double boiler, or in the microwave, melt your white chocolate chips.
  3. When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
  4. Spread in your prepared pan and place in fridge to set for 30 minutes.
  5. Cut into squares to serve.

Store in an airtight container for up to a week.

Resource: CookiesAndCups.com

_When April Rhodes and her husband started their diet they learned to make several recipe swap outs. Here are three of their favorites!
Apple sauce for oil - When a recipe calls for oil we put unsweetened applesauce in place of it. I keep the little containers on hand that don't need refrigeration and they are the perfect size.

Low fat plain yogurt for sour cream - We replaced sour cream with low fat plain yogurt. It is a little thinner but has so much more taste to it. Now when I get real sour cream it seems bland!

Low calorie/carb flour burrito shells for crust - You can replace pizza crust and pie crust with a flour burrito shell. For a pie crust place in pie dish and bake till crisp then add your ready filling. We use the sugar free puddings and you could eat the whole pie and it be less calories than a slice of regular pie!

(Submitted by April Rhodes, BL4M Member from Jackson, Missouri)
I saved this recipe on pinterest a while back - perfect for a quick breakfast for the surprise company!
1 loaf sourdough bread (I used Pepperidge Farm)
8 eggs
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla

1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces

1.  Grease a 9x13 pan with butter.  Tear bread into bite-size chunks and place evenly in the pan.
2.  Mix together the eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3.  In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a pastry blender until it all looks nice and crumbly .  Place in a ziploc bag and put in fridge.
4.  When ready to bake, take pan and bag out of fridge.  Remove wrap and evenly sprinkle the crumb mixture over the top.  Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

(Source:  Mormon Mavens)

Bobby made this the other night to put on wings...it was delicious!  We WILL be making this again!
1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1 dash hot pepper sauce
1 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon salt

In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

(Recipe from  All Recipes.comhttp://allrecipes.com/recipe/bar-b-que-sauce/

I found this on Pinterest .... gonna love it!
1 jar pickle slices
2 eggs
1/3 cup flour
1 Tbsp Worcestershire sauce
1 tsp hot sauce
1 tsp garlic powder
1 tsp Cajun seasoning
1 tsp pepper
1 1/2 cups panko bread crumbs
Turn oven broiler on high. In a medium bowl, whisk together eggs and flour. Add Worcestershire sauce, hot sauce, garlic powder, Cajun seasoning, and pepper. Mix well. Place panko bread crumbs in a shallow dish. Dunk each pickle slice into the egg mixture, than dredge it in the panko bread crumbs. Place coated pickles on a rack set above a baking sheet and sprayed with non-stick cooking spray. Place pan in the middle rack of the oven. Broil for about 3 minutes on each side.

Recipe came from: The Vanilla Tulip

_I made this for a Holiday Breakfast at work.  It was a hit and was so convenient to be able to put it on the night before.
_ Ingredients:
6-8 strips of bacon
1 onion peeled and chopped
1 clove garlic peeled and minced
1 red or green pepper seeded and chopped
1 (2lb bag) frozen hash browns
1 1/2 cup shredded cheese
12 eggs
1 cup milk
1/2 tsp salt
1/2 tsp pepper
Spray crock pot with non-stick cooking spray.  Cook bacon til crisp, cool, then chop into 1 inch pieces and set aside.  Saute onion, garlic and pepper for 5 minutes.  Place 1/3 of hash browns in bottom of crock pot.  Add 1/3 bacon, and 1/3 onion garlic pepper mixture and 1/3 cheese.  Repeat layers, ending with cheese.

In a large bowl mix eggs, milk, salt and pepper.  Pour over ingredients in crock pot, cover and turn on low heat.  Cook for 8-10 hours. 

When done the thermometer in center should read 160 degrees F.  Yield 8-10 servings.

(Recipe came from www.alattewithoutta.blogspot.com)

_I had 2 large chicken breasts thawed out and wondered how I could stretch those to make a tasty supper.  I decided to make up a recipe that could be baked in the oven.

2 very large chicken breasts
1 egg
1cup milk
1 envelop of french onion soup mix
1/4 cup grated Parmesan cheese
1/2 tsp black pepper
1 tsp garlic powder
1 cup of life cereal crushed

Spray the bottom of the a 13 x 9 pan with no stick spray and preheat the oven to 350 degrees.
_I took those 2 large chicken breasts and cut them into strips and put them in a bowl of milk and eggs beaten together.  Then mixed together all the dry ingredients and put in a bowl.
_Take the chicken strips one at a time out of the milk mixture and roll in the dry ingredients and place them in a single layer in the 13 x 9 pan and place in the oven for 35 - 40 minutes.  I put in the microwave for 3 more minutes to be sure cooked through.  They will be golden brown and crispy!
_We served them with some ranch dressing for dipping.  Add some seasoned fries and you have a great quick supper.

You could use corn flakes as the cereal - I used life cereal because we have that on hand most of the time.  You can also increase the amount of chicken used for more chicken fingers

_First had this recipe at my sister Linda Collier's house.  She is always making something different for us to try.  As it turns out...I have to force myself to stop eating this.  It is sooooo good!
1 can shoe peg corn, drained
1/4 c. chopped tomato
1/4 c. mayonnaise
1/4 c. chopped green pepper
1/4 c. chopped onion (red)

Mix all ingredients together. Add salt to taste. This is a colorful summer salad. Chill and serve.  If you need more, just double the recipe.