My Halloween present to myself!!! and they were delicious and so moist!!!

My Cheesecake Brownies!!!

Serves 16

A rich chocolate brownie with a cheesecake swirl that will make you giddy.

Prep Time - 15 min
Cook Time - 35 min
Total Time - 1 hr

Brownies
6 tbsp unsalted butter
4 ounces bittersweet chocolate
2/3 cup sugar
2 eggs, room temperature
1/2 cup flour
1 1/2 tbsp unsweetened cocoa powder
1/8 tsp salt
2 tsp vanilla extract
3/4 cup mini chocolate chips

Cheesecake Filling
8 ounces reduced fat cream cheese, softened
1 egg yolk, room temperature
5 tbsp sugar
1/2 tsp vanilla extract

Instructions
1.Line a 9 inch (or 8 inch) square fan with foil or parchment paper, making sure to cover all sides and spray with nonstick spray
2.Preheat oven to 350
3.In a medium saucepan, melt the butter and chocolate over low heat stirring until smooth
4.Remove from heat and stir in chocolate and eggs until just combined
5.Mix in flour, cocoa powder, salt and vanilla until combined well
6.Stir in chocolate chips
7.Spread evenly in pan
8.In a separate bowl beat together all Cheesecake ingredients until smooth
9.Dollop cream cheese over brownie, I made 6 big dollops, then using the back of a knife swirl in the cheesecake to the brownies
10.Bake 35-40 minutes,depending on your oven, mine took about 45 minutes!
11.Let cool, then lift out of pan and feel lining away
12.ENJOY!!!

Notes
Each square is 6 WW+ points

Nutritional Info
Calories: 200 Total Fat: 9.4 g Saturated Fat: 5.6 g Trans Fat: 0.2 g Cholesterol: 33.9 mg Sodium: 128.1 mg Total Carbs: 25.8 g Dietary Fiber: 1.1 g Sugars: 20.6 g Protein: 4.2 g

Adapted from The Half Baked Life!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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French Onion Slow Cooker Pork Chops

Slow cooked Pork Chops in a hurry.. Quick and Easy dinner for those with a busy lifestyle!

I was in a mad rush yesterday afternoon after work with so much to do in between finishing work and picking up my lovelies.. Popped home and threw on these luscious pork chops.

Remove the fat from your Pork Chops. Brown the chops with some sliced Onions and Mushrooms.

Sprinkle with French Onion Soup Mix over the top (See Below for a homemade version)

Add enough Skim Milk to cover the chops half way up and give it a good stir to mix the milk and the soup mix. Slow cook for 2 hours on low and then 2 hours on high. Add a little extra milk towards to end to make more sauce. The Soup Mix and Milk thicken the juices from the meat and make a delicious gravy.

I've tried a few different versions of Homemade French Onion Soup Mix.

 I've mixed up a few recipes to come up with this one which is

 approx equal to one store bought packet.

8 Teaspoons of dried Onion Flakes

4 Teaspoons of  Beef Stock Powder

1 Teaspoon of Onion Powder

1 Teaspoon Garlic Powder

1 Teaspoon of Tumeric

1/4 Teaspoon of Cracked Black Pepper/Sea Salt

3 Teaspoons of Dried Parsley

Thank you  Lj's Gourmet Kitchen!!

Today's posting comes from my good friend Lj Rose over at http://ljsgourmetkitchen.blogspot.com.au

ya feel free to check her blog out also, she has some great stuff going on over there too!!!!

Quinoa Salad w' Roasted Sweet Potato, Fetta, Olives, Sun Dried Tomatoes & Green Beans

This is a Serving for one...

Ingredients:

1/4 Cup of Dry Quinoa cooked to packet directions

4 Fresh Green Beans blanched in boiling water for a few minutes and then drained

6 Sun dried Tomatoes (I make my own in the dehydrator with dried herbs and Cracked Pepper and Sea Salt until really dry and rehydrate when I want to use them in hot water so they are virtually fat free)

50 Grams of Low Fat Lemnos Fetta Cheese

1 Small Sweet Potato roasted (see below)

6 Kalamata Olives Sliced

Balsamic Vinegar or Fat free Balsamic Dressing

What to do:

Toss it all together! That's it :-)

Slice your Sweet Potato in 1 cm slices. Throw into a snap lock bag with a small splash of Extra Virgin Olive Oil and some dried herbs of your choice. Toss them around in the bag to coat and place onto an oven tray lined with baking paper for easy clean up. Bake at 180 degrees until tender and a little crispy, approx 25 minutes depending in how much Sweet Potato you are baking.

http://ljsgourmetkitchen.blogspot.com.au/2013/10/quinoa-salad-w-roasted-sweet-potato.html

Yummmy! Here is what Barb made for dinner! She called it "Comfort Food" =D

Barb’s Chicken Noodle Casserole

(Photo & Recipe by Barbara Whiteside)

Ingredients:

16 Ounces – Dry egg noodles, can use spaghetti also!

4 Tablespoons - Butter

3 Cups - Fresh Mushrooms, Sliced

1 Cup - Yellow Onion, Finely Chopped

4 (10.75 Ounces) - Cans Condensed Cream of Chicken Soup

2 Cup - Sour Cream

2 Cup - Sharp Cheddar Cheese, Shedded

2 - Fully Cooked Rotisserie Chicken, I cheated and bought a Walmart one!

Instructions:

Preheat oven to 350 degrees.

 Cook pasta according to package directions until just al dente. Drain and set aside.

In a saucepan, melt butter then saute mushrooms and onion until both are nice and soft.

 In a large bowl mix soup and sour cream until blended. And cooked mushrooms, onion, chicken and spaghetti and fold until everything is evenly coated with sauce.

 Pour noodles into a 9x13 dish and top with cheese. Bake in a heated oven for about 30 minutes or until casserole is heated through.

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Stephanie's Chicken & Dumplings!

Photo and recipe by Stephanie Spaltro

What you need:

1 family size pack of chicken thighs or legs, you dont want breasts because they no flavor. I use about 8 chicken legs
4 sticks of butter
12 boullion cubes-I used the chicken herbed flavored ones from walmart, they are really good!
2 cans Pillsbury Buttermilk Biscuits
salt and pepper

Directions:

I  use a LARGE sauce pan as you can see in my horrible picture taking abilities =D

Rinse chicken in cold water and add to pan. Cover chicken with about 3/4 pan of water maybe a little more, but not all the way to the edge!
add two sticks of butter a little salt and pepper and 8 bouillions to water and let it boil on medium high heat for about 2 hours or until chicken is falling off the bone.

Remove chicken from juice and let cool completely or until you can tolerate to touch the meat to remove the bones. Add to juice 4 more bouillions and 2 more sticks of butter! the butter makes the flavor!

Mean while, pour flour on cutting board and roll biscuits in it coating them well in the flour, apply flour to rolling pin and roll each biscuit out.
With the pizza cutter, cut each biscuit into strips and add back to juice and butter in pan, make sure you drop them individually into the boil of juice..if you  have no boil, turn heat up some til you get some, trust me on this it makes a difference!

let simmer about 15 minutes,  stirring occasionally cause you dont want to break the strips of biscuits up, but you also dont want them to stick together.

Return chicken to pan and simmer about another 30 minutes til biscuits are cooked the whole way through! yummmmmy yummmy I can just eat the dumpling and juice, the heck with the chicken!

SERVE AND ENJOY!

THIS IS ONLY THE SECOND TIME I EVER MADE IT, BUT I LISTENED TO MY SISTERS INSTRUCTIONS WAY BETTER THIS TIME AND IT TURNED OUT REALLY GOOD! I hope you and your family enjoy it also!


Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.


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Steph's Pork Chop Bake!

Photo and recipe by: Stephanie Spaltro

Ingredients:

6 Assorted Pork Chops of your liking!
1 1/2 cups of long grain rice uncooked
1 family sized can cream of mushroom soup
salt
Pepper
Tony Cachere's Seasoning

Directions:

Preheat oven to 350

in large bowl mix rice and soup add about 1/2 can of water to mixture and stir well.

Pour rice and soup mixture into bottom of a 13 x 9 baking dish..Smooth it out to coat bottom of pan

season pork chops with salt and pepper and tony cacheres..dont get to crazy with tony unless you like some zing!

Cover pan tightly with foil.  Bake for about 90 minutes or pork chops are as tender as you would like them.

place back in oven for about ten minutes to get a little brown on the top of pork chops

Serve and Enjoy!

Salt and pepper more to your liking!!


Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.


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Steph's Chocolate Cake Balls!!

Ingredients:
1 Box of cake mix of your choice, I used Milk Chocolate Duncan Hines..
1 can frosting
1 piece of parchment paper
1 package almond bark of your choice

Directions:

Mix cake and bake to directions of box.
As soon as cake comes out of oven, take a butter knife and run it all through the cake to break it up. Put cake in bowl. Mix whole can of frosting with cake til blended good! it will kind of look like mush, mush is good!

As soon as cake mix has cooled enough to put hands in, roll balls like meatballs to whatever size you want them!

Line baking sheet with a piece of parchment paper.

after you roll the cake balls set on baking sheet with parchment paper..when all rolled out, put in freezer for about one hour

In double boiler melt almond bark, then roll each ball in melted chocolate and set them back on parchment paper.
when all are dipped in chocolate, put back in fridge for about 30 minutes and Walahhhhhhhh  You got delicios cake balls!

Enjoy!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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This is what I made for dinner last night, it was pretty dam tasty if ya ask me!!!

Steph's Country Beef Pie!!

Photo & Recipe by Stephanie Spaltro

What you will need!

Crust:

1 lb of hamburger

1/2 c tomato sauce_ I used Hunt's

1/2 c dry minced onions, but can use regular onion also

1 tsp salt 

1/2 tsp fresh ground pepper

Filling:

1 1/2 c long grain rice

1 c water

1 1/2 c tomato sauce

2 c grated fresh sharp cheddar cheese

Directions:

Mix by hand 1/2 c tomato sauce,beef, onions and salt & pepper.

Press in bottom of glass deep dish 9" pie pan and make it like a shell on bottom and around edges of pie pan.

Combine remaining ingredients in large bowl, reserving about 1 c of the cheddar cheese for later. Pour mixture over  meat shell.  Cover tightly with foil and bake it at 350 for about a hour.

Then take out of oven, remove foil, add remaining cheddar cheese to top and put pie back in oven for about 15 minutes or just until cheese gets a little melted.

Let cool about 10 minutes slice and serve!

Enjoy!!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Elanit took our 90 Day Challenge, with great results!!

Elanit says, "Today is one month on skinny fiber and I never felt so much energy and less hunger before!!!!!!
I am a mother of two, I lost without skinny fiber 15lbs, however I was on a standstill and needed an extra push to lose the right way! I was skeptical at first but I decided to try it! I have lost 15lbs, 8 inches off my waist and 2 dress sizes down!! I will continue to take skinny fiber as I know it is beneficial for weight loss as well as health reasons!!!! Skinny fiber works!!!!!!!!!!!"

Take the 90 day challenge!! The only thing you have to lose is "Inches & Pounds" There is an awesome video here that explains how and why it works... You can also order here too >> 
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Steph's Crockpot Beef Stew

Photo and Recipe by: Stephanie Spaltro

Ingredients:

3 lbs stew meat-abot 1 inch cubed
32 oz beef broth
1/2 c all purpose flour
1 tsp salt
1 tsp GROUND black pepper, its way better then regular pepper!
1 clove garlic, minced
2 bay leafs
1 tsp paprika
2 tsp worcestershire sauce
1 onion chopped
6 potatoes rinsed and diced, I left skin on them!
5 carrots peeled and sliced
5 stalks of celery sliced

Place stew mean in crockpot. In a small bowl combine the flour, salt and pepper. Pour over meat in crockpot and stir til meat is nicely coated with flour mixture!
Add remaining ingredients and stir it about!

Cover and cook on high 4-6 hours or on low 8-12 hours!

serve it with delicious bread for dipping!

Salt and pepper dish to your tasting!

Enjoy! =D

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.


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My version of Homemade Cheesecake!!


Crust:
3/4 cup Graham cracker crumbs
1 stick butter
2 tsp sugar

Filling:

4 eggs
4 8 oz blocks of Philly Cream Cheese ( dont buy generic because it makes a difference in the taste!)
1 c sugar
1 1/4 tsp vanilla

Directions:

Pre Heat oven to 325 degrees.

mix graham crackers, melted butter and 2 tsp of sugar in small bowl..Pour into bottom of 9" Springform pan and press onto bottom of pan!

Beat cream cheese, one cup of sugar and vanilla with mixer until well blended~  Pour over crust and tap it a little gently to make sure it sets firm~

Bake 60 minutes or until center is set...Let cool about a hour.  Take butter knife and run around outside of edge of cheesecake.  Release spring on springform pan and wallllllllllahhhhhhhh!

Refrigerate about 4 hours and Bon Appetite!!!

I dont believe fruit belongs on top of a cheese cake so your topping would be of your own choice fo shizzles!!!!


Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.



Enjoy!

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Here is what we made for dinner, was fast, cheap and really turned out pretty good!

Steph's Bacon, Pasta Broccoli Mix

Photo and recipe by Stephanie Spaltro!

Ingredients:
1 Pack bacon
1 box pasta (I used thin spaghetti, original recipe called for linguini)
16 oz bag broccoli or 1 head fresh broccoli
6 chicken bouillion cubes
3/4 c reserved pasta water
Salt & Pepper
Parmesean Cheese


Directions:
Cut bacon into thirds sized pieces.
Put bacon in large skillet and cook.
Put large kettle of water on stove to boil for pasta.
add 6 cubes of seasoned bouillion cubes to water and pich of salt

When bacon is done, not crist add broccoli to bacon ...stirring occasionally
Cook til broccoli os at your desired tenderness.

add pasta to boiling water..Cook according to package or to al Dente!

When pasta is done add about one inch of reserved pasta water before draining to bacon and broccoli.
Drain pasta and add to bacon and broccoli mix and toss them all together til they are nice and cozy!


Salt and pepper dish to your taste and add parmesean cheese!

Enjoy!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Stephanie's "Layered" Pumpkin Cheesecake!!!

Ingredients:

Crust:

About 2 c gingersnap cookies or graham crackers crushed and crumbled! I used gingersnaps!
1 stick butter

Cheesecake:

4 8 ounces of cream cheese at room temperature!
1 1/2 c sugar
4 eggs
1 c canned pumpkin (NOT the pie mix one!)
1 1/2 tsp ground ginger
1 tsp cinnamon, ground!
1/4 tsp ground cinnamon!
1/4 tsp nutmeg, ground too!!
Whipped Cream (Optional)

Directions
Heat oven to 300°F. Grease 9-inch springform pan with butter flavored cooking spray. Wrap foil around pan to catch drippings if they pour out in baking! In small bowl, mix graham cracker crumbs/gingersnap and butter. Press crumb mixture in bottom and make sure it is about a inch up sides also of the baking dish!. Bake 10 to 15 minutes . then when it comes out, I took a piece of paper towel sna pressed the crush down even more and the paper towel absorbed a little of the excess butter used to mix for crush. Cool 15 minutes.

In mixing bow beat cream cheese with mixer on medium speed just until its smooth and kind of creamy! zfony over mix it! On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the cream cheese mixture into pan; spread evenly.

Mix remaining mix with pumpkin, ginger, cinnamon and nutmeg; mix with wire whisk until smooth. Spoon over mixture in pan.
Bake 1 hour 40 minutes or until edges are set but center of cheesecake still jiggles slightly when moved.

Turn oven off; crack open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run knife around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Cover loosely; refrigerate at least 6 hours but no longer than 24 hours.
Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Place cheesecake on serving plate. Store cheesecake covered in refrigerator.

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

Serve and Enjoy!

My hubby put whipped cream on his piece and I gotta say, it was pretty tasty!!

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Stephanie's Pasta Bake

(Photo & Recipe by Stephanie Spaltro)

Ingredients:

1 pound of thin spaghetti broken up into thirds!
Spaghetti Sauce- 1 Jar if you used store bought, I usually use homemade, unless I am supah lazy!)
1 lb Ground Turkey/Lean Hamburger 80/20 us good!
Parmesean Cheese
3 cups shredded cheese of your choice, I know three cups sounds like alot, but I like cheese!
Fresh ground pepper
garlic powder
onion powder

Directions:

Put large pot of water on to boil for pasta.
Meanwhile, brown turkey in frying pan and season with garlic powder, onion powder, fresh fround pepper..
drain and return back to frying pan.  Add jar of sauce and stir well... add MORE garlic powder and about a palmfull of parmesean cheese..stir well, when you get a little simmer to it turn it down to simmer on medium low while ya do the other stuff!

Break whole pieces of pasta into 1/3 pieces and add to boiling water.  Salt your water some with regular salt so pasta doesnt stick!
Cook apporx 8-9 minutes to get it al dente!

Drain pasta..  Return pasta to pan and pour sauce and hamburger mixture over pasta, add two cups of shredded cheese and stir well til pasta is all coated with cheese and sauce!

Pour into 13x9 baking dish or two 8x8 baking pans. Sprinkle with remaining shredded cheese.  Cover tightly with foil and bake approx 30 minutes at 350 degree.  When done, remove foil from food and put back in oven for about 5 more minutes to just brown the cheese a LITTLE bit!

cut, and serve!

I hope you enjoy it!

Bon Appetite!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Stephanie's Spaghetti Ranch Pie =D

Photo and revised recipe by Stephanie Spaltro

Ingredients:

2 Cups spaghetti, cooked and drained
3 eggs
1 pound hamburger or turkey or ground chicken
2 1/2 cups of Monterey Jack/Colby Cheese

Ranch Dressing Ingredients needed:

5 tbsp minced dry onions
1 tsp salt (optional) you can always salt to taste when its done!
7 tsp Parsley flakes, dried also!
1 tsp Garlic Powder

Mix all dry ranch ingredients together and set aside!

mix 2 tsp of dry ranch mixture with either one cup of sour cream or yogurt and put in fridge to chill...at least two hours before cooking!

Directions for pasta filling:

Preheat oven to 350

In a large pot, bring to boil and cook the spaghetti-thin spaghetti broken up is what we used.. Cook til al dente!! Mine only took about 5 minutes of high boil.. Drain

Brown your choice of meat and drain, set aside

Next, mix the remaining dry ranch dressing with the eggs until smooth
add 2 cups of cheese to mixture
add meat and pasta and stir and coat pasta REALLY GOOD!

Spray a 8x8 baking pan with cooking spray.
pour pasta mixture in pan, sprinkle remaining cheese on top of casserole!
cover tightly with aluminum foil and bake it for 30 minutes..

After 30 minutes, remove foil and put back in oven for an additional 5 minutes...watch it though because you dont want it to get dry!

Let stand covered for a few minutes before serving!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/

 Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

Serve and Enjoy!!

Mmmam & Cheese Sandwhich!

(Photo & Recipe by Stephanie Spaltro)

Ingredients:

2 Slices of Bread of your choice
3 slices of ham
2 slices of cheese
Butter

Directions:

turn stove top on with a frying pan? sounds good to me!
butter outside of bread (both slices)
Put 1 piece of cheese, then ham and top with other piece of cheese! Place top of bread on meat, butter side out!

Put it in frying pan and cook to desired darkness about 3 minutes on medium heat! Depending on you stove!
Flip
do the same thing on other side!

Serve & Enjoy!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

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Stephanie's Pumpkin Cream Cheese Bars =D


Ingredients:

1 Box of Angel Food Cake, I used the one that just called for water by Duncan Hines..
15 oz can pumpkin
3/4 c warm water
1/2 tsp cinnamon
8 oz cream cheese
5 additional tbsp of water to thin cream cheese out!

Directions:

The original recipe said you only needed a "few" tbsp of water to thin the cream cheese out, they lied...I used 5
cream the cream cheese and 5 tbsp of water to where the cream cheese is pourable thickness or consistancy (if that makes sense) with electric mixer...

In a seperate bowl, mix the cake mix, pumpkin, cinnamon and water with electric mixer!

Spray a 9 x 13 baking dish with cooking spray/butter or flour kind will work!  I used butter flavored!

Pour half of cake mix into baking dish and even it out with rubber spatula or spoon.

Pour half of cream cheese over cake mix and spread evenly with spoon.

Pour remaining cake mix in baking and then remaining cream cheese...then swirl the spoon or knife through cake mix to give it a cream cheese swirl!

Bake at 350 35 minutes (depending on your oven temperature again) Bake til knife comes out of center clean or can use a toothpick!

Let cool about a hour, slice and serve!!  Mine is SUPAH MOIST!!!  burp =D

Serve and Enjoy!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/ Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

Thank you for sharing, Crystal You look AMAZING!!!

"Hi. I'm Crystal. I'm 33 years old. I was diagnosed with fibromyalgia two years ago but have struggled with symptoms for years. I have always been a big girl. Lost some after having my two kids but always put it back on. I struggled daily with my self image for years. I started Skinny Fiber May 11 of this year. I weighed 205 and was in a tight 16. I now weigh as of today 183 and in a size 12 and some 10s. I am completely off my fibro medicines and only occasionally have to take a pain pill. I have also suffered with severe manic depression and anxiety and was diagnosed as being bipolar when I was 22. I am also off all those medicines! Skinny Fiber has totally changed my life! I like what I see in the mirror now and am so much happier. I have more energy and just feel great!! I can't wait to see what else Skinny Fiber does for me! Thank you for getting me started!!!"

Order your Skinny Fiber at www.LosingwithStephanie.sbc90.com

Just made this for lunch, I love them!

My Ham & Cheese Delight!

Photo & Recipe by: Stephanie Spaltro

1 Everything Bagel
2 Slices of ham of your choice!
2 Slices of cheese of your choice

Bake bagel in over for like 5 minutes at 350, just to give the outside and inside a little crunch! When toasted to your liking, I put a little butter on mine! My hubby likes mayo!
put Ham on each half of bagel. Cover each half with the cheese. Put under broiler til cheese is melted to your likings! Mine happens very fast in the melt-in-ator stove of mine!

Serve & Enjoy!!

Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/

Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.

This is what I made for dinner last night!

Stephanie's Vegetable Casserole

Picture and recipe by Stephanie Spaltro

Ingredients:

2 16 oz bag mixed vegetables, frozen ( I used California mix with broc, cauliflower and carrots)
3 cups Monterey/Colby Jack cheese.. the original recipe called for swiss, yuck!
1 10 3/4 oz Condensed Cream of Mushroom soup
6 oz French's fried onions
1 cup of sour cream
1/2  tsp Fresh Ground Pepper

Directions:

In a large mixing bowl Mix 1 1/2 cups of cheese with sour cream and soup and pepper...add vegetables mix together well til veggies are nicely coated. Fold in 3/4 of fried onions..

Cover tightly with foil and bake at 350 for 40 minutes...Remove from oven. Remove Foil and sprinkle remaining cheese and then onions on top of casserole. Bake for about another 5 minutes til cheese is melted and onions are a little golden brown!

Serve & Enjoy!


Disclaimer - This Recipe is an original by Stephanie Spaltro. You may share with your friends as long as you link back to us http://funnyfoodandfriends.blogspot.com/

Thank you for reading and please try our recipe and comment on what you think of it. What changes did you make or ingredients did you add to it? We want to hear from you.