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healthize it with low fat CC and DIY ranch for less sodium//Pool-side dip: 1 red pepper, 2 jalepenos (unseeded), 1 can of corn, 1/2 can diced olives, 16 oz cream cheese (softened), and 1 packet Hidden Valley Ranch dip seasoning mix. Serve with crackers. Delicious!!
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Avocado Ranch Dip - Mix the flesh of two avocados, a packet of ranch dip mix, and a dollop of Greek yogurt to make this tasty dip. Serve with fresh raw veggies.
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Gooo//Oh, I am all up in this tomorrow morning. (Baked egg in an avocado.)
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sugar free cookie dough dip. I'm not convinced, but I might try it anyway.
I can make my own birthday dinner and it can be all desserts, right?
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Awesome site that lets you search recipes by servings/prep time/calories/etc
Someday, I'll graduate to a two-pot dinner. Until then...One-Pot Taco Pasta {I made this and its scrumptious! I also added more corn than suggested}
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yum //Hippie Juice--- Water - Country Time Pink Lemonade Mix - Fresh Strawberries - Smirnoff Watermelon Vodka - Triple Sec - Malibu Coconut Rum
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Slow-Cooker Joyful Almond Oatmeal Recipe from Apron Strings
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12 egg roll wrappers (roughly 4 square inches) 1 cup cooked and shredded chicken (6 ounces) 1/2- 2/3 cup Frank’s Red Hot Sauce 1 cup crumbled blue cheese (4 ounces) 1 cup broccoli slaw or cole slaw (dry) Small bowl of water Nonstick cooking spray Blue cheese dressing, for serving Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce. Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill. To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope. Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown. **Nutrition Information for 1 roll: Calories: 103, Fat: 3.2g, Cholesterol 19.5mg, Sodium 237.7mg, Carb: 9.9g, Fiber: 0.5g, Sugars: 0.3g, Protein: 8.1g
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When I have more time, I will pour over this. Pour, I say!
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Coconut milk + cocoa powder does this?!
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Weight Watchers Crock Pot Santa Fe Chicken! Easy, yummy, and healthy! What could be better?!
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