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unclog your sink! homemade drain buster!

EASY CHEESE DANISH

Ingredients:

2 cans of crescent rolls
1 8oz package of cream cheese at room temp.
1/2 cup white sugar
1 tsp lemon juice
3/4 tsp vanilla
1 tsp sour cream

Preheat the oven to 350. Place a sheet of parchment paper on cookie sheet or baking pan.

Open the crescent rolls carefully so as not to tear the dough. Do not unroll...you will need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet. Now press the center in to make an indentation for the cream cheese filling.

In a large mixing bowl, mix together the cream cheese, regular sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like.

Bake for 15 - 20 minutes. While the danish are baking, you can make a quick royal icing to drizzle over the tops.

Drizzle for top:

1 cup confectioner's sugar
1 tbsp milk
1 tbsp softened butter

Mix together the confectioner's sugar, milk and butter in a small bowl. Use a spoon to drizzle it over the tops of the danish, or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."

Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.

DINNER ROLLS

BEST EVER LIGHT AND FLUFFY DINNER ROLLS

Ingredients:

4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter

Instructions:

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.

Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.

Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.

Homemade Muffins

         ~~Snickerdoodle Muffins~~

Ingredients: 

2 sticks unsalted butter

1 cup sugar

2 tsp vanilla

2 eggs

3/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp cream of tartar

3/4 tsp freshly grated nutmeg

1 1/4 cup sour cream

2 1/4 cups all purpose flour

1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*

directions:

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown. — Enjoy!

Mac & Cheese!!

CREAMY BAKED MACARONI AND

 CHEESE!

Makes 8 -10 servings.

Ingredients:

16 ounces elbow macaroni (about 3 cups)

3 tablespoons butter or margarine

1 ½ cups milk, divided

2 large eggs, lightly beaten

1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese

8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided

8 ounce shredded Kraft Monterrey Jack Cheese

1 teaspoon salt

1 teaspoon freshly ground black pepper

Instructions:

Heat oven to 375 degrees F.

1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, 

about 8-10 minutes. Drain well and pour into a large mixing bowl.

2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)

3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot .

chicken recipe

Weight Watchers Parmesan Chicken Cutlets

1/4 cup parmesan cheese, grated
2 tablespoons dried Italian seasoned breadcrumbs
1/8 teaspoon paprika
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground pepper
4 boneless skinless chicken breasts (about 1 pound)

Directions:

1 Preheat oven to 400 degrees.
2 In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
3 Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
4 Arrange on nonstick baking sheet.
5 Bake until chicken is cooked through, 20-25 minutes.

Nutritional Facts for Weight Watchers Parmesan Chicken Cutlets

Serving Size: 1 (128 g)
Servings Per Recipe: 4
Amount Per Serving:
Calories 178.0
Calories from Fat 45
Total Fat 5.0 g
Saturated Fat 1.8 g
Cholesterol 81.0 mg
Sodium 299.2 mg
Total Carbohydrate 3.3 g
Dietary Fiber 0.3 g
Sugars 0.3 g
Protein 28.1 g

CROCKPOT CINNAMON ALMONDS!!

Great holiday gift idea!

Ingredients:

1 1/2 C. Sugar
1 1/2 C. Brown Sugar
3 Tbsp. Cinnamon
1/8 tsp. Salt
1 Egg White
2 tsp. vanilla
3 Cups Almonds
1/4 C. Water

Directions:

In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated.

Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars.

Cook on low ( with the lid on) 3-4 hours stirring every 20 minutes. In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour.)

You have to stir really well, especially as it gets later in the cooking process.

Line a baking sheet with parchment and spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

A Great Dessert

Turtle Cheesecake

Crust

3 cups finely chopped pecans
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Cheesecake Filling

24 oz cream cheese, softened
1/4 cup full-fat Greek yogurt or sour cream
3/4 cup sugar
1 tablespoon vanilla
3 large eggs
1 cup semi-sweet chocolate chips

Toppings

1 cup coarsely chopped pecans, toasted
1 11-oz bag caramel candy, unwrapped
1 cup semi-sweet chocolate chips
6 tablespoons milk, divided

Insructions

Preheat oven to 300 degrees.
Line a 13x9 pan with parchment paper, so that parchment extends over long side of pan.
In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan.
Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla.
Beat in eggs, one at a time.
After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips.
Pour filling over chocolate chips and return to oven; bake for 50 minutes.
Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.
When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees.
Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth.
Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans.
Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total.
Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.

Sticky Bun

Sticky Bun Breakfast Ring

Ingredients:

2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Instructions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more... 

Mini Chicken Pot Pie, So easy to make!

Chicken Pot Pie with just 4 ingredients? It couldn't

 get any easier!

Ingredients: 

Grands!® Chicken Pot Pie Puffs

2 cups Green Giant® frozen mixed vegetables, thawed

1 cup diced cooked chicken

1 can (10 3/4 oz) condensed cream of chicken soup

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits


Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Make the Most of This Recipe With Tips From The Pillsbury® Kitchens
Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

Cheesy Chicken and Rice Casserole

It’s a wonderful Weight Watchers casserole recipe that is easy to prepare and very satisfying at 7 Points + per serving.

Ingredients

1 cup brown rice, uncooked
1 lb cooked skinless boneless chicken breasts, diced
2 cups fat free chicken broth
1-2 cubes chicken bouillon
16 oz frozen broccoli
8 oz frozen mixed vegetables
1 cup reduced fat cheddar cheese, shredded
1 ½ cups fat free sour cream
1 cup fat free milk
2 tbsp whole wheat flour
1 tbsp light butter (I used Brummel & Brown)
2 tsp onion powder
1 tsp paprika
Salt and pepper to taste

Instructions
Preheat oven to 400 degrees. Spray a large 9” x 13” baking dish with non-fat cooking spray or an olive oil mister.
Prepare rice according to package directions, but using the chicken broth instead of water, and adding in the bouillon with the broth.
Bring a large pot of water to a boil on the stove. Blanche broccoli and mixed vegetables for just about 3 minutes. Drain and spread evenly into baking dish. Top with the cooked chicken. Sprinkle with salt, pepper, onion powder and paprika.
Top with ½ cup of the shredded cheese. Then top with the rice.
In a small saucepan, melt butter over medium high heat. Whisk in the flour and stir until well combined. Add in milk, salt and pepper, and continue to whisk constantly, until mixture bubbles and thickens. Remove from heat and fold in the sour cream. Pour over rice, and then sprinkle evenly with remaining cheese.
Place in oven and bake for about for about 20 minutes, or until cheese is melted and bubbly.
Let cool about 10 minutes before serving.

Number of servings (yield): 8

Fat: 4.5

Protein: 23

Entire recipe makes 8 servings
Serving size is about 1 ¼ cups
Each serving = 7 Points +

PER SERVING: 278 calories; 4.5g fat; 35g carbohydrates; 23g protein; 6g fiber

Peanut Butter Cheesecake Bars

Ingredients:

1 8-oz package of cream cheese
½ cup sugar
1 egg
1 18-oz package of your favorite store-bought peanut butter cookie dough

Recipe:

1. Take your cream cheese out of the fridge and let it soften. In the meantime, heat your oven to 350 degrees.

2. In a bowl, combine the softened cream cheese, sugar, and egg. Beat until smooth.

3. Take half of the cookie dough (and try not to eat it all with your hands) and use it to line a medium (8 or 9-inch) square baking pan or dish. Press dough evenly into the bottom of the pan. This is your crust.

4. Spread the cream cheese mixture over the dough.

5. Take the other half of the cookie dough and crumble it. Sprinkle this over the top of the cream cheese layer in the pan.

6. Bake for 35 to 40 minutes or until golden brown and firm. Cool for 30 minutes. Refrigerate for at least 2 hours to chill.

After you let this chill, cut it into squares and try your hardest not to eat the entire plate before your friends get a chance.


Source: College Candy dot com

Caprese PIZZAS!!

Ingredients:

Toppings
3 medium vine-ripened tomatoes
1 tsp (5 mL) salt
2 tbsp (30 mL) chopped fresh basil
1 tbsp (15 mL) olive oil
8 oz (250 g) fresh mozzarella cheese
Coarsely ground black pepper

Crusts
1 tsp plus 1 tbsp (5 mL plus 15 mL) olive oil, divided
1 package (13.8 oz or 283 g) refrigerated pizza crust
1 garlic clove, pressed
1 oz (30 g) Parmesan cheese

Directions:

1 Preheat oven to 425°F (220°C). For toppings, slice tomatoes into 1/4-in. (6-mm) slices. Place onto paper towel-lined cutting board. Sprinkle both sides evenly with salt; let stand 15 minutes.

2 Meanwhile, for crusts, lightly brush Rectangle Stone with 1 tsp (5 mL) of the oil. Unroll dough onto baking stone. Press garlic into (1-cup/250-mL) Prep Bowl and combine with remaining 1 tbsp (15 mL) oil; brush over dough. Grate Parmesan cheese using Rotary Grater; sprinkle evenly over dough.

3 Cut dough lengthwise into thirds with Pizza Cutter. Carefully move dough strips slightly apart on baking stone. Bake 11-12 minutes or until bottom of crusts are light golden brown.

4 While crusts bake, finish toppings. Chop basil using Santoku Knife (see Cook's Tip); combine with oil in another Prep Bowl and set aside for later use.

5 Blot tops of tomato slices with paper towels. Slice mozzarella cheese into 1/4-inch-thick (6-mm) slices. Arrange tomato and cheese slices in overlapping rows on baked crusts. Return to oven; bake an additional 4-5 minutes or just until cheese melts.

6 Remove baking stone from oven. To serve, brush basil mixture over pizzas using Chef's Silicone Basting Brush and sprinkle with black pepper.

Yield: 6 servings

Nutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 35 g, Protein 15 g, Sodium 950 mg, Fiber 2 g

Cook's Tips: Salting tomatoes pulls out the excess moisture, preventing a soggy pizza. Blotting well with paper towels results in a more concentrated flavor.

To easily chop basil, stack leaves on top of each other and roll into a tight cylinder. Slice crosswise to form ribbons. Turn basil ribbons and slice crosswise again.

French Toast Roll-Ups

Source: inspired from Cinnamon Spice and Everything Nice
taken from "the girl who ate everything" website!

Ingredients

8 slices white sandwich bread
softened cream cheese, diced strawberries, or Nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan

Instructions

Cut the crust from each slice of bread and flatten it out with a rolling pin.
Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread. I really like cream cheese with diced strawberries as one combination and Nutella with diced strawberries as another combination.
In a shallow bowl whisk the eggs and milk until well combined.
In a separate shallow bowl mix the sugar with the cinnamon.
Heat a skillet set over medium heat and melt a tablespoon of butter.
Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar. You can serve with syrup for dipping but I think they're perfectly good all by themselves.

Mini Apple Pies

Mini Apple Pies- can be done in your mini pie pans too.

Start by cutting up eight cups of apples into small 1/2in bits.
Mix the apples with:
12 tablespoons of flour
1 1/2c of sugar
4 heaping teaspoons of cinnamon
1/4-1/2 teaspoon of nutmeg (depending on how much you like nutmeg...you could also leave it out)



You will also need:
4 tablespoons of chilled butter cut into 24 equal portions.
two boxes of pillsbury pie crusts (four chilled NOT frozen crusts)


Unroll your first pie crust and cut several circles out. Continue this until you have enough crusts.
I found that a wide mouth mason jar ring worked perfectly.
Line each cup of your muffin tin with a tiny pie crust.
gently fill the crusts with your apple mixture
You should be able to fill until slightly mounded.
and put a dab of butter on each pie.
Cover as desired with left over dough. Brush with melted butter and bake at 400 for 18 to 22 minutes.
recipe makes 24 mini pies

Cheesy CASSEROLE

FRIENDSHIP CASSEROLE

2 - lbs ground beef

1 - 48 oz jar spaghetti sauce

2 – tablespoons sugar

1 (16 oz) - pkg medium egg noodles

1/2 - cup margarine or butter

½ - teaspoon onion salt (or onion powder)

½ - teaspoon garlic salt (or garlic powder)

½ - cup grated Parmesan cheese

1 - 12 oz pkg shredded mozzarella cheese


Preheat oven to 350º Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.

*Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend.

Dessert: Lemon Lush

I think this might be my favorite summer dessert...so

 cold and refreshing! 

You Have to Make This!! No Regrets! It's amazing.

Lemon Lush

1 cup flour

1/2 cup butter

1/2 cup chopped pecans

8 ounces cream cheese

1 cup powdered sugar

1 (8 ounce) container whipped topping, divided

1 (3 ounce) box lemon pudding mix

1/2 cup sugar

2 1/4 cups water, divided

2 egg yolks


Mix flour, butter & chopped pecans together like biscuit

dough and press into 8 x 8 inch baking pan. Bake at 400°

for 20 minutes or until brown.

Mix together cream cheese, powdered sugar and 1 cup

 whipped topping and spread over first layer while still warm.

 Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks

 together in a medium saucepan. Stir in 2 cups water.

 Stirring constantly, with wire whisk, cook on medium heat

 until mixture comes to a full boil. (NOTE: if you are using

 instant pudding or a different flavor, use the ingredients &

 directions for preparation on the package!)
.
Cool 5 minutes, stirring twice. Cool about 30 minutes more

 and spread over two previous layers. Cool completely and

 top with remaining whipped topping. Chill.

Quick and Fun Dessert

 S'MORES DIP 

Ingredients:

1 cup of milk chocolate chips

2 tbs. of milk

1¼ cups mini marshmallows

Graham crackers for dipping




Directions: In a medium sauce pan add chocolate chips, milk

and 1 cup of your mallows. Mix continuously over medium

heat until melted and smooth. Using a rubber spatula,scrape 

chocolate mixture into a small casserole dish. Top with

remaining mallows. Place dish under your oven broiler for

approximately 60 seconds or until the top has started to

brown. 


Dip your graham crackers and enjoy!

weight loss tips

Six SUPER FOODS for weight loss

At its most basic, losing weight is all about having more calories content than you eat. If it’s the case, none of us would have a weight problem. Too often, we take intense measures like diets, pills or those mysterious fitness gadgets on infomercials that ensure instant success. Specifically, there are 6 primary super foods that are helpful for everyone; people hastily start to reducing health, higher costs in healthcare.

Start with these 6 fat burning super foods to get you back on track:

Soy Protein is at the top of the list that require effort to digest even more than common fats and it’s the best type of clean protein to enhance healthy weight loss, Whole Grains are one of the sources of vitamin E, vitamin B, magnesium, iron and fiber, which is beneficial for regulating hunger, bowels and metabolism.Grape Fruit actually lowers the insulin levels in the body, Green Tea, Apples and Fish are also paramount super foods in reducing weight loss.

Detox for Weight Loss

Secret Detox Drink:

Ingredients

• 1 glass of water (12-16 oz.)
• 2 Tbsp. Bragg – Apple Cider Vinegar
• 2 Tbsp. lemon juice
• 1 tsp. cinnamon
• 1 dash cayenne pepper (optional)
• 1 packet White Stevia Powder

Secret Recipe Detox Drink will help your body burn fat, lose weight, fight diabetes.

Apple Cider Vinegar is full of enzymes and good bacteria. It contains acetic acid which has been shown to lower blood pressure up to 6%. It can also help eat up the starches if you do eat grains in your diet. (I use Bragg – Apple Cider Vinegar)

Lemon juice helps balance blood sugar and has an alkaline effect on your body helping to regulate ph. It contains, Vitamin C. (I use Lakewood Organic PURE Lemon Juice)

Cinnamon is one of the best anti-oxidants on the planet. It is the number one herb/spice for balancing blood sugar.

Cayenne Pepper has been shown to drop blood pressure, increase metabolism.

Stevia is an all natural sweetener made from the stevia plant and it is a great replacement for any artificial sweeteners. (I use NuNaturals – White Stevia Powder)

Directions

1. Blend all ingredients together

Weight Loss Tips

7 things you can drink to lose weight    

1. Ice cold water

You'll burn an extra 250-to-500 calories a day by drinking 8-to-10 glasses of ice cold water because…

Your body has to burn calories (or fat) in order to heat the ice cold water back up to your body temperature so basically…

You can lose up to 1 lb. a week JUST by drinking ice cold water.

A German study says drinking about 2 extra glasses of water can boost your metabolism by 30% and they figure when you drink about 1.5 liters of water a day you'll lose an extra 5 lbs a year.

2. Fat Free Milk

Milk is high in calcium and calcium can boost weight loss by increasing fat breakdown in fat cells. This doesn't mean you should go out and drink gallons of milk everyday - but adding milk to your diet in moderation can double the rate of fat you lose.

Different studies say different things on milk and weight loss… some say you can lose 30, 50, and one study even said 70% more weight than people who don't include 3-4 servings of dairy (milk) a day.

3. Green Tea

Studies show you can burn 35-to-43% more fat during the day when you drink 3-to-5 cups of green tea.

4. Vegetable Juice

Drinking a glass of vegetable juice before your meals may cause you to eat 135 less calories according to a study done at Penn. state university and even if you can't make vegetable juice…

Drinking a couple glasses of water before meals will also make you eat much less so you lose more weight.

5. Whey protein

Whey protein helps you release appetite suppressing hormones that curb your cravings.

In a recent study… people drank either whey or casein and 90 minutes later they were allowed to eat freely at a buffet table. The people that drank whey protein ate significantly less calories.

6. Yogurt Based Smoothies

Not only will the thickness of the smoothie kill your appetite but since Yogurt is loaded with calcium just like milk…

Researchers at the University of Tennessee found out that you can lose 61% more fat and 81% more belly fat when adding yogurt to your diet because…

The calcium in yogurt helps you burn fat and it also limits the amount of fat your body can make but…

Try to use the healthier Greek Yogurt in your smoothies along with adding some whey protein and fruit to boost your yogurt smoothies weight loss power!

7. Coconut water

Coconut Water contains more electrolytes than most fruit juices and energy drinks without the extra sugar & artificial flavorings plus…

Coconut water naturally speeds up your metabolism & it gives you more energy so you can workout longer with more intensity to lose weight faster.