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Diego’s Special Beef Stew

Prep 20 m Cook 8 h 15 m Ready In 8 h 35 m

Ingredients 1 pound cubed beef stew meat1 tablespoon all-purpose flour2 tablespoons olive oil2 teaspoons butter1 medium yellow onion, thinly sliced1/4 cup red wine1 beef bouillon cube1 cup hot water 1 large potato, cubed1/2 cup baby carrots1/2 teaspoon rosemary ½ teaspoon dried thyme1/2 tablespoon garlic powder1/2 teaspoon ground black pepper1/4 cup water2 dashes Worcestershire sauce Adjust Servings

Adjust Metric US Original recipe yields 6 servings Directions Place cubed beef and flour in a resealable plastic bag. Seal and shake to evenly coat beef with flour. Heat the oil in a skillet over medium heat, and brown beef on all sides. Transfer to a slow cooker. Melt the butter in the skillet over medium heat, and cook onion until tender. Transfer to the slow cooker with the beef. Pour wine into the skillet to deglaze, then pour wine into slow cooker. Dissolve the beef bouillon cube in 1 cup hot water, and pour into slow cooker. Place potato and carrots in slow cooker, and season with rosemary, thyme, garlic powder, and pepper. Mix in remaining water and Worcestershire sauce. Add more water if needed to cover all ingredients. Cover slow cooker, and cook stew 7 to 8 hours on Low. Share It #beef #vegetables #gravy #stew #casserole #nutritious #healthy_eating

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Baked Cheddar Broccoli Rice Cups

Details See full recipe at fountainavenuekitchen.com Publisher The Fountain Avenue Kitchen

Ingredients ( Edit ) 1 cup quick-cooking rice, like Minute Rice (can substitute about 2 cups cooked white or brown rice and omit the 1 cup stock below) 1 cup chicken stock 1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out ¾ cup shredded cheddar cheese, divided ¼ cup Homemade Ranch Dressing (see recipe), or store bought 2 eggs, lightly beaten ½ teaspoon salt and freshly ground pepper to taste Instructions Nicky A. 13/09 at 12:02 am – Reply This would be great stuffed… See full instructions on fountainavenuekitchen.com

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Raspberry Cream Cheese Coffee Cake

Minutes to Prepare: 20 Minutes to Cook: 60

Ingredients I prefer sliced almonds rather than slivered and I add extra almond extract. Base: 2 ¼ c white whole wheat flour ¾ c sugar ¾ c cold butter/marg ½ tsp baking powder ½ tsp baking soda ½ tsp salt (i omit) ¾ c sour cream (light or yogurt) 1 egg beaten until lightly fluffy 1 ½ tsp almond extract

FILLING: 1 (8oz) light cream cheese ½ c sugar 1 egg 1 tsp almond extract ½ c raspberry jam ½-1 cup fresh raspberries (optional) ½ c slivered or sliced almonds

Directions Use a 9-in. spring form pan, lightly greased w/non-stick spray. Pre heat oven to 350’; Base: In large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To remaining crumbs, add baking powder, soda, salt, STIR, add sour cream, egg, and almond extract; mix well; spread in the bottom and 2 in. up sides of prepared pan. FILLING: In small bowl, beat cream cheese, sugar and egg, mix in almond extract; spread raspberry jam over base, sprinkle fresh raspberries over jam, pour cream cheese mixture over jam/berries. Sprinkle with set aside crumbs and sliced almonds. Bake at 350 degrees for 55-60 min. Let stand 15 min., carefully run a thin knife around edges to loosen from pan. Remove pan side and let cool. If keeping for several days, store in refrigerator due to the cream cheese. ENJOY!!

Number of Servings: 8

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START LIVING A HEALTHY LIFE -YOU’RE WORTH IT. Skinny Fiber is 100% natural with 10 proven ingredients that pack a powerful punch.

Skinny Fiber is unlike any other weight loss supplement available. NO chemicals NO stimulants NO nasty side effects NOTHING harmful

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Check out our SBC 90 day Challenge website, SEE the results that people are getting, and make the decision to TAKE THE CHALLENGE TODAY. You have nothing to lose but that extra weight.

To inquire about the 90 day challenge, msg me Kathy Jensen/Feel free to friend me Kathy Jensen Like our fan page www.facebook.com/kjensifyme.sbc Join our closed support group https://www.facebook.com/groups/kje nsifyme/#weightloss #dietary #suppliment #healthy #good #nutrition #challenge #all-#natural

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Directions Nutrition Ratings Easy Zucchini Parmesan 4.4 of 5 (1014)

Ingredients 1 cup sliced zucchini 1 tablespoon shredded Parmesan cheese 10 squirts butter spray

Directions Line a cookie sheet with aluminum foil, then coat with some cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes – until the cheese starts to brown. Enjoy it while it’s warm!

Make a larger batch for a delicious and healthy side dish for any meal! Your family will love it!

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Blue Cheese Bacon Macaroni and Cheese

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Yield: About 3-4 servings Ingredients

8 strips (about ½ lb.) bacon, diced 1 (12-ounce) can 2% evaporated milk 1 large egg ½ tsp. salt ¼ tsp. ground black pepper pinch of cayenne 8 oz. elbow macaroni (I used DeLallo whole wheat) 1 Tbsp. butter 5 oz. crumbled blue cheese 4 oz. freshly-grated sharp white cheddar cheese Method

Heat bacon in a skillet over medium-high heat for about 5-7 minutes, stirring frequently, until crispy.

In a separate bowl, whisk together evaporated milk, egg, salt, pepper and cayenne until combined. Set aside.

Meanwhile, bring a large pot of salted water to a boil, and cook the pasta al dente according to package instructions. When the pasta is cooked, drain it and then return it to the pot and reduce heat to medium-low. Immediately add the butter, and toss until the butter is melted. Pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3-5 minutes, or until the sauce comes to a simmer.

Remove pan from heat and add in the cheeses. Stir until melted, then stir in the cooked bacon. Serve immediately, garnished with extra bacon and blue cheese if desired.