I’ve decided that this is a great year to start thinking about my skincare. In hindsight, I probably should have started thinking about it when I was 20, but 51 is as good a time to start as any! Recently, I started noticing that I was getting darker spots on my face, so I reached out to a fried of mine who sells R+F and she turned me on to one of their skincare line, REVERSE Brightening Regimen for the Appearance of Skin Dullness, Discoloration and Uneven Skin Tone. I started using it and noticed results immediately, but even more important, I fell in love with the way it makes my face FEEL!! So I decided to go ahead and join up as a consultant. R+F also offers other skincare regimens if you have different issues! If you want to check it out, click on the link!
Yes, I’ve jumped on the Instant Pot bandwagon! I’ve been searching for easy recipes that scream, “Cook ME!” The one I kept seeing was “Crack Chicken”. Well, with a name like that, you have to expect the results to be phenomenal!! Guess what!? It is!! Here is the recipe I used:
2 lbs boneless skinless chicken breast
1 packet of ranch seasoning
8 oz cream cheese
1 cup water
8 – 10 slices cooked bacon
4 oz shredded cheddar cheese
Directions: Throw the chicken, water, ranch seasoning and cream cheese into the Instant Pot (IP). Set the timer on manual high for 25 minutes.
Remove the Chicken and shred it.Pour out a little of the juice left by the chicken. Add cheese and bacon, then stir. Then add the shredded chicken back into the juice and let it cook for a little longer to get it all mixed up good.
Serve on bread, tortillas, etc. I used a low carb pita one time, but ate it with no bread too. This is a really easy good go-to recipe when you’re in a hurry to come up with something everyone will enjoy!
4 ounces cream cheese, softened
1⁄3 cup heavy cream
1⁄2 teaspoon taco seasoning
8 ounces shredded cheddar cheese
Crust: beat the cream cheese and eggs until smooth, then add in cream and seasoning.
Spread cheese over a 9 X 13 pan with parchment paper on it, then pour in the egg mixture as evenly as possible. Bake at 375ºF, 25-30 minutes or more. Let stand 5 minutes before adding the topping.
Topping: brown the hamburger; drain fat. Stir in the seasoning, tomato sauce and chiles. Spread over the crust. Top with cheese. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice. I used guacamole. I think sour cream would be good too!
Click link to see original recipe!