Cathy's Recipes and Weight Loss

03/18/2022

RECIPE HERE: https://therecipecritic.com/quick-easy-stromboli/
Quick and Easy Stromboli gets loaded with Italian salami, pepperoni, pizza sauce and cheese. This is so quick, easy and delicious you will want to make it again and again!

09/29/2020

Baking a homemade chocolate cake from scratch is easier than you think. And when you’re baking a HERSHEY’S chocolate cake, it’s more satisfying, too.

08/29/2020

A dessert that has the best of both worlds!

08/16/2020

Butter pecan cake is sure to become a favorite family cake, especially for the holidays!! Not only is the cake itself superbly appetizing, but it’s coated with a luscious cream cheese frosting, because cream cheese frosting is simply the best. INGREDIENTS : – 2-2/3 cups chopped pecans – 1-1/4 ...

08/13/2020

Salted Caramel Kentucky Butter Cake is a homemade moist and buttery cake recipe with an

08/03/2020

Lo carb ambrosia salad

07/24/2020

2-BITE PIZZA PEPPER POPPERS 🍕 🌶

5 mini peppers, sliced in half (I buy these at Aldi’s)
1/2 cup marinara (we love Rao)
1/2 cup mozzarella, shredded
Mini pepperoni

Drizzle peppers with olive oil. Stuff with sauce, cheese and pepperoni!

Pop these babies in a 350 degree oven for 12 to 15 minutes!

🔥 Hop on over to facebook.com/groups/yourketogirl for lots of simple tips and recipes!

07/20/2020

07/20/2020

Pecan Praline Cake

Ingredients
Praline Cream Cheese Filling:
1 8oz Philadelphia Cream Cheese
½ cup butter
4 cups powdered sugar
2 teaspoons vanilla flavor
¼ cup finely chopped pecans (You may add more or less if you’d like)

Praline Topping:
1 1/2 cup evaporated milk
2 cups Sugar
1 stick butter (1/2 cup)
1 teaspoon vanilla flavor
1 ½ cups of pecan pieces
Extra can of evaporated milk to thin, if needed Praline Cream Cheese Filling:
With mixer, blend cream cheese and butter until smooth.
Gradually add in cups of powdered sugar beating at low speed until blended, then add vanilla flavor.
Stir in pecans. Allow to slightly chill before frosting cake.
Praline Topping:
On a stovetop melt butter, sugar and evaporated milk in sauce pan on medium heat. Stir to thoroughly combine.
Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring.
After 15 minutes, stir, scraping the bottom and sides as the mixture will begin to thicken.
Cook while stirring, making sure mixture does not scorch, for about 10 minutes then add vanilla, stir until combined.
Remove from heat.
Pour one and a half cups of pecan pieces into mixture and stir mixing completely. If mixture gets too thick, pour a small amount (about 2 Tbsp. at a time) of evaporated milk to thin.
Let cool about five minutes before frosting cake. (Do not allow to cool too long as it will thicken. Frosting should be somewhat warm.) Assemble Cake:
Use your favorite yellow cake recipe to make three 9-inch layers. This should be done in advance of making praline frosting.
When the cake has cooled, flip one layer over onto a 10-inch round cake board, spread your desired amount of praline cream cheese frosting onto first layer.
Allow the icing to dry a bit, then add second layer, spread with your desired amount of praline cream cheese frosting.
After second layer of icing has dried a bit, top with third cake layer. (You will have cream cheese frosting left over.)
Allow cake to chill in the refrigerator for at least thirty minutes before frosting.
Frost sides of cooled, refrigerated cake first, then frost the top.

Enjoy !!!!

07/13/2020

Cracker Barrel Meatloaf

Ingredients
2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard

Directions
Preheat oven to 350.
Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
Bake at 350 for 45 minutes.
Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.
Recipe courtesy of www.food.com

07/13/2020

Cucumber, Onion, and Tomatoes Salad

Ingredients:
3 Tomatoes
3 cucumbers
1 onion (Vidalia if in season)
1/2 cup apple cider vinegar
1 teaspoon of cracked pepper
2 tablespoons of sugar (Totally your choice..Me I say without)
2 teaspoons of salt
1 cup of water
1/4 cup of olive oil

Directions
1.) Mix it well.
2.) Let it chill for 1-2 hours.

07/13/2020

So I’ve been hesitant to share cause I didn’t want to hear the “here we go again” talk but guys these are seriously amazing I’ve only lost about 5 lbs since I started but I’ve changed nothing in my eating and zero exercise yet. Best part it’s not loaded with caffeine! And I just feel better !

07/05/2020

These Cheesecake Brownies are a mouth watering combination of two dessert favorites! Fudgy brownies topped with a creamy cheesecake layer are perfection!

06/29/2020

Pepperoni & Mozzarella Stuffed Chicken Breasts

Ingredients:

1 lb. boneless, skinless chicken breasts
2 oz. mozzarella cheese
1.25 oz. (approx. 16 slices) pepperoni
1 large egg
1/2 cup all purpose flour - OR Wheat Flour
1/2 cup bread crumbs
6 Tbsps vegetable oil - OR Corn Oil
to taste salt and pepper

Directions:

STEP 1: Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in.

STEP 2: Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.

STEP 3: Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).

STEP 4: One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.

STEP 5: Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you’ll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.

STEP 6: When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately!

06/28/2020

EASY SHEET PAN CHICKEN FAJITAS with all your favorite Mexican flavors that makes the perfect healthy weeknight dinner easily made all on one pan in under 30 minutes! Perfect recipe for your Sunday meal prep too!

https://www.eatyourselfskinny.com/sheet-pan-chicken-fajitas/