Wishing you and your family a very happy and healthy
New Year in 2012!
I know I didn’t post a lot of new recipes this year, but I am so glad you’ve hung in there with me. It makes me feel very grateful. I’m hoping 2012 brings better health and more happiness!
In the meantime, some of my oldest posts got the most visits. I thought I’d share just a few of them with you.
The 5th most popular post was…
Sugar Free Butterscotch Cheesecake
In the number 4 place was…
And in 3rd place…
Yummy Sour Cream Pound Cake
In 2nd place…
Sugar Free Chocolate Oatmeal No Bake Cookies
and finally the most looked at post this past year is…
Aunt Mary’s Chicken and Dumplings
Thanks again for your support, comments, and visits!
Happy New Year!
This past summer I got on a smoothie-making kick!
This is just one of the delicious, satisfying smoothies I made for breakfast.
6-8 medium size frozen strawberries, partially thawed
1/3 cup low fat cottage cheese
1 tablespoon 2% milk
4 -6 ice cubes
2 packets of Stevia or your sweetener of choice
Put all of the ingredients into a blender. Place the lid on the blender and blend for 45 to 60 seconds, or until smooth. Pour your smoothie into a glass and enjoy. (Can add extra water while blending if necessary.)
Also, for added nutrition, I sometimes add fresh baby spinach.
This creamy, tangy dip with a kick tastes a lot like Buffalo Chicken Wings.
I usually serve with corn chips or tortilla chips, but it’s great served warm with crackers and celery sticks.
It’s kinda spicy for some folks, but the delicious flavor keeps’em coming back for more!
Buffalo Chicken Dip
6 chicken tenderloins, cooked and shredded
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing (I made my own)
3/4 cup pepper sauce (*see below)
1 1/2 cups shredded Cheddar cheese
Heat shredded chicken and hot sauce in a large pot over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm.
Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover and cook on low setting until hot and bubbly. Serve with celery sticks and crackers, corn chips, or tortilla chips.
* I used Louisianna brand hot sauce:
This is the birthday of a special lady…my Aunt Mary.
Love and miss her very much!
My First Award!
My friend and fellow blogger over at Grace2882 gave me an award and I want to thank her. I really appreciate all of the support that she has given to me with her visits and kind comments on my blog.
Her blog is full of healthy living tips and great low carb recipes. Visit her blog by clicking on her name above.
Now on to the award…
“Leibster is German and means dearest or beloved but it can also mean favorite. The award is given to talented bloggers who have 200 followers or less, it is a way to show appreciation for other blogs, bring attention to their work and encourage new connections.”
1. Copy and paste the award on your blog.
2. Link back to the blogger who gave you the award
3. Pick our 3-5 favorite blogs with less than 200 followers, and leave a comment on their blog to let them know they have received the award.
4. Hope that the 3-5 blogs chosen will keep spreading the love and pass it on to 3-5 more blogs.
I am so pleased to receive this recognition, I want to follow the rules and tag a few other of our favorite blogs.
I give the award to the following people…
Dee over at Low Carb Pinay…for sharing some great low carb recipes, personal experiments, exercises, and the ups and downs of her low carb journey while trying to achieve better health for herself. Welcome to the USA, Dee!
Nancy over at Blue Skies and Low Carb Pies…for her sweet disposition and self-demeaning nature. She doesn’t even know she’s beautiful! She has lots of great low carb recipes and tips on her blog. Thanks for your inspiration, Nancy!
CJ over at CJ’s Low Carb Corner…talk about an inspiration! This lady has lost a lot of weight and has great menu ideas and recipes on her blog. Way to go, CJ!
I hope they all have as much fun with this as I did. :) Thanks, Grace2882!
I usually like to serve Broccoli Cheese Cornbread when we’re having Fried Tenderloin and White Beans.
This year I made it to add to our family’s Thanksgiving feast.
Cheesy, moist and satisfying, this cornbread recipe is a winner!
Broccoli Cheese Cornbread
2 packages (8.5 oz each) corn bread/muffin mix
1-1/2 cups (12 oz) 4% cottage cheese
3/4 cup butter, melted
3 cups frozen chopped broccoli, thawed
1 large onion, chopped
In a large bowl, combine corn bread mixes. In another bowl, beat
eggs, cottage cheese and butter. Stir into corn bread mixes just
until moistened. Fold in broccoli and onion.
Pour into a greased 13 x 9 baking pan. Bake at 350° for
40-45 minutes or until a toothpick inserted near the center comes
out clean. Let stand for 10 minutes before cutting. Serve warm.
Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 piece) equals 196 calories, 13 g fat (7 g saturated fat), 89 mg cholesterol, 323 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g protein.