Monday, June 2, 2014

Corn Mango Salad~

No Bake Strawberry Short Cake

Santa Fe Chicken

Chicken bacon ranch Quesadilla

Strawberry Strawberry Pie

Thursday, May 22, 2014

To anyone here that would like to do the 90 day challenge and track your progress... NO purchase needed...

To anyone here that would like to do the 90 day challenge and track your progress... NO purchase needed... (prizes only for customers... but you can use all the tools without a purchase) ...
Let us know and we will set you up with a free site !!!!
Have a group of friends interested in the free site??? Let us know and we'll set you all up ...
just leave a comment below with your email address and I will get back to you

#weightloss #diet #health #loseweightfast #skinnyfiber #motivation #inspiration

SUMMER.......It's right around the corner! Yippee!! Will you be ready??

Wednesday, May 21, 2014

Crockpot Cube Steak and Gravy!!

Peanut Butter Microwave Fudge

Sun-Dried Tomato Hummus

Monday, May 19, 2014

One-Pan Enchilada Pasta (from )

Leo's Journey!!

Friday, May 16, 2014

Join My Team!!

Wow....check out my team mate Barb and see what she has to say

Thursday, May 15, 2014

Teen Weight Loss Challenge

"Fried Rice" with Veggies and Scallops and Miracle Rice

Friday, May 2, 2014

Raspberry Poppy Seed Vinaigrette

from my friend at  Jamie Cooks it up

Zucchini Fajitas

Thursday, April 3, 2014

Italian Drip Beef

Creamy Grape Salad with Crunchy Coconut Topping

Loaded Cauliflower Low Carb

Slow Cooker Impossible Chocolate Brownie Pie {Lightened Up}

What Is Skinny Fiber

Tiffany's Skinny Fiber Before and After

Alicia's Skinny Fiber before and after

Slow Cooker Chicken Thighs with Beer ~ Weight Watchers Friendly

Susan's Skinny Fiber Before and After

Healthy 3 cheese garden vegetable pizza with whole wheat crust

Thursday, March 6, 2014

Skinny Fiber is helping teens all over the world get their HEALTH & CONFIDENCE back

Chocolate Covered Mint Patties

Help Wanted....

Courtney's amazing Journey

Slow Cooker Spiced Nuts Party Mix

This is a must read...could change your life!!


Jackie's awesome Journey

Friday, February 21, 2014

This will change your life!!

Crunchy Corn Flake Chicken

Visit my friends at  for more great recipes

Thursday, February 20, 2014

Shanna's wonderful Skinny Fiber Journey!!

Homemade Chicken Pot Pie

 MY OH MY this looks YUMMMMMY
from my friends @

Hot Crab Rangoon Dip with Sesame Wonton Crisps

 From my friends @

Tuesday, February 18, 2014

Lee is so excited! She is a newbie with Skinny Fiber and wants to share....

Monday, February 17, 2014

Sugar-Free Candied Peanuts .....Diabetic Friendly

Split the cost with a friend to get the best price !! As low as $1.00 a day!!

Whether you are a bride to be, mother of bride or groom, in a wedding or just all want to look your best!!!

A Nearly Foolproof Roasted Prime Rib

What an AWESOME Easter dinner this would make!!

Slow Cooker Breakfast Casserole

From my friends at  Please make sure to visit her Blog!! 

No-Knead Crusty Artisan Bread~

Cheeseburger Stuffed Mushrooms

Beef & Tater Tot Bake

Peanut Butter Cup Brookies

37 Calorie Browines

Crock Pot Pork Roast with Vegetables and Gravy~

From my Friends at Go check Jamies blog

This is my friend Courtney's story

Try a Teen Challenge

Sunday, January 5, 2014

New York Cheesecake with Salted Caramel Sauce

 I made this for CHRISTmas 2013... it is AWESOME!!! it's a keeper!!

New York Cheesecake with Salted Caramel Sauce


2 cups  finely ground graham crackers crumbs (about 30 squares) ( I buy the crumbs)
1/4 cup sugar
1/2 cup butter, melted (1 stick)

4- (8) oz blocks cream cheese, room temperature
1 cup sugar
4 eggs
1 1/2 tsp vanilla extract
1 cup sour cream

top with Salted Caramel Sauce (recipe below)

1. To prepare crust: 
In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray. Firmly press the mixture over the bottom and 1-inch up the sides of the pan, use your finger or the smooth bottom of a glass. Refrigerate the crust while preparing the filling
2. To prepare filling: 
In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and the lemon zest. Blend in the sour cream. The batter should be well mixed, but not over beaten. (Over beating incorporates to much air and will cause the cake to puff when baking, then fall and crack when cooling.) Pour filling into the crust-lined pan and smooth the top with a spatula.
3. To prepare water bath: 
Set the pan on a double piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the spring form pan. Carefully set the cake pan in the large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.
4. Preheat oven 325, decrease oven to 300 bake for 1 hour 20 min. The cheesecake should jiggle, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cakes center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheese cake with a thin non-stick knife that has been dipped in hot water and wiped dry after each cut. Or with a piece of dental floss

Salted Caramel Sauce
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 1/2 tablespoons butter
1 teaspoon kosher salt
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.
Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the butter, and salt and simmer at a low boil an additional 5-7 minutes until thickened to the consistency to of your liking. Transfer the caramel sauce to a dish or canning  jar to cool.
*Cook's Note: The salted caramel sauce will keep in the refrigerator up to 2 weeks. Reheat before serving

Thursday, December 26, 2013

Yes I'm still making CHRISTmas goodies... these are soooo good... I know I said I wanted to just maintain my weight during the holidays but these may just put me over the edge!! ... Thank God for Skinny Fiber!! LOL

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Caramel Marshmallows
 2 c. sugar
2 tbsp. butter
1 1/4 c. white corn syrup
1 tsp. vanilla
2 c. heavy cream (do not substitute evaporated milk)
Pinch of salt
3/4 lb. marshmallows, cut in half with scissors

Combine sugar, 1 cup of cream, butter, syrup, and salt in a heavy 3 or 4 quart saucepan. Put remaining cream in a small pan and heat it separately. Bring sugar-cream-butter mixture to boil, stirring constantly. Wipe down sides of pan with wet cloth or cover with lid briefly to dissolve remaining sugar crystals.

When it begins a rolling boil, dribble the hot cup of cream into the boiling mixture, stirring. Don't let the boiling stop. Cook over medium heat, stirring as necessary to prevent scorching until thermometer registers 238 degrees. Remove from heat and stir in vanilla.

Allow cooked caramel to stand 10 minutes before starting to dip. Drop marshmallow half into caramel, then with fork, turn it over to coat completely and lift out, pulling the fork over edge of pan so surplus runs back into pan.

Place each piece on buttered or oiled surface, such as cookie sheets or waxed paper. When set, wrap each piece separately in waxed paper.