Balsamic Chicken and Fresh Mozzarella

Looks so good with fresh tomatoes from your garden 🍅🍅🍅🍅🍅🍅🍅

Ingredients
10 skinless, boneless chicken breast halves
1 (16 fl oz) bottle balsamic vinaigrette salad dressing
2 tomatoes, sliced
2 pounds fresh mozzarella cheese, sliced
1 bunch fresh basil leaves
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste

Directions

Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

Nutrition

Calories542
Carbohydrates8.5 g
Cholesterol139 mg
Fat36.8 g
Fiber0.4 g
Protein41.2 g
Sodium828 mg

I found this here http://allrecipes.com/Recipe/Balsamic-Chicken-and-Fresh-Mozzarella/Detail.aspx?evt19=1

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Garlic Rubbed Roasted Cabbage Steaks

If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.

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This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.

Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy.
Serve hot and Enjoy!

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She looks Amazing

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Anupdate from Barbara. 
Barbara sent this:
Hi Everyone! This is my 6 month update! Started taking Skinny Fiber on Jan 1, and have taken thru today. I'm a work in progress as many others. To date I've lost 16 lbs and 12.5 inches!!! I don't weigh myself anymore except to update my profile!! I realize the scale doesn't say a giant number lost, but at my "old" age, I am so thankful! My acid reflux is a thing of the past and I'm enjoying having more energy. I'm so excited to see just how far SF will take me, as Lord knows I wasn't able to lose without it!

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A few months ago, we had a family get together. 
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A friend shared with me a group on facebook about getting healthy and I joined.
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CLOUD DOUGH

☁ CLOUD DOUGH ☁

Toddler Sensory Bin

What is Cloud Dough?
Cloud dough (also known as moon dough or moon sand) is silky and mold-able and takes just two ingredients to make.

Cloud Dough Recipe:
Add one cup of baby oil to 8 cups of flour. Stir well. I used a pastry cutter to mix mine, but a spoon or whisk would be fine.

Transfer your dough to a bin or basin (I purchased this white plastic bin at the dollar store, and it’s perfect for sensory activities), and that’s it. You’re done!

Set out some containers, scoops and molds and let the little ones at it.

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how to keep flies way

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