LOSE 20 POUNDS IN 2 WEEKS

Every morning before breakfast drink lemon juice and water as it is described below: 

AS ALWAYS YOU SHOULD CONSULT YOUR DOCTOR- JUST IN CASE YOU FALL OUT!!!!!!!!!!!!

First day – juice of 1 lemon and 1 cup water
Second day – 2 lemons and 2 cups water
Third Day – 3 lemons and 3 cups water
Fourth day – 4 lemons 4 cups water
Fifth day – 5 lemons and 5 cups water
Sixth day – 6 lemons and 6 cups water
Seventh day – 3 lemons and 10 cups water mixed with a teaspoon of honey and drink during the whole day
Eighth day – 6 lemons and 6 cups water
Ninth day – 5 lemons and 5 cups water
At the 10th day start reducing the amount of one lemon and a glass of water, to the 13th day when again re-take the juice of 1 lemon and 1 cup water. Meaning: At the 11th day take 4 lemons and 4 cups of water. At the 12th day take 3 lemons and 3 cups of water. At the 13th day take 1 lemon and 1 cup of water.
14th day – juice of 3 lemons and 10 cups of water and a teaspoon of honey and drink before breakfast as possible, and the rest during the day.

GRILLED PARMESAN CORN W/ CHIVES

Ingredients

• 8 ears corn, un husked
• 1 stick of  unsalted butter, at room temperature
• 2 TS garlic powder
• salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan
• 1/2 cup chopped fresh parsley leaves
• 1/2 cup fresh chives
• 2  cups of sugar -optional  if you are a diabetic

Instructions

• soak corn in water with sugar for 30 to 45 minutes
• Place corn, in its husks,  directly on the grill rack.
• cook until tender and cooked through, about 30 minutes. 15 on each side*
• In a small bowl, combine butter, garlic  and chives; season with salt and pepper, to taste.
• Peel down the husks. Rub each ear of corn with 1 tablespoon butter mixture.
• Serve immediately, sprinkled with Parmesan and parsley, if desired.
• you can also use grated parmesan cheese.
• when the corn is done you can pull the husk back and put it on the grill for 1 minutes just to get the grill marks and the scorching.

http://www.moo-oink.com/where-to-buy/

COCONUT CURRY THAI CHICKEN

INGREDIENTS:

• 8 bone-in, skin-on chicken thighs
•  salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 (14 ounce) cans light coconut milk
• 1 tablespoon cornstarch
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons red curry paste
• Juice of 1 lime
• 1 tablespoon fish sauce, optional
• 1 teaspoon sugar
• 8 ounces sugar snap peas
• 1 Thai chili pepper, thinly sliced
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Season chicken with salt and pepper, to taste.
3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
4. In a medium bowl, whisk together coconut milk and cornstarch; set aside.
5. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
6. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas.
7. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
8. Serve immediately, garnished with chili pepper and cilantro, if desired.

BAKED TERIYAKI CHICKEN AND BROCCOLI

INGREDIENTS:

• 6 bone-in, skin-on chicken thighs*
• 2 tablespoons unsalted butter
• 12 ounces broccoli florets
• 6 carrots, cut diagonally in 1-inch-thick slices
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced

FOR THE TERIYAKI SAUCE

• 1 tablespoon cornstarch
• 1/2 cup reduced sodium soy sauce
• 1/3 cup brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons honey

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
2. To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
3. In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
4. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
5. Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
7. Serve immediately, garnished with sesame seeds and green onion, if desired.

GARLIC BUTTER SALMON FOIL PACKET

INGREDIENTS:

• 1/2 cup unsalted butter, melted
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds salmon
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
2. In a small bowl, whisk together butter, brown sugar, lemon juice, garlic, oregano, thyme, rosemary, salt and pepper, to taste.
3. Place salmon onto prepared baking sheet and fold up all 4 sides of the foil. Spoon the butter mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
4. Place into oven and bake until cooked through, about 15-20 minutes.
5. Serve immediately, garnished with parsley, if desired.

PAN FRIED CHICKEN AND PASTA

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts, cut crosswise in half
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter, divided
• 1 pound linguine
• 2 cloves garlic, minced
• 2 cups half and half*
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

FOR THE SEASONING

• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
•  salt and freshly ground black pepper, to taste

DIRECTIONS:

1. To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
2. In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
3. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
4. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
5. Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished parsley, if desired.

CROCK POT ASIAN SHORT RIBS

INGREDIENTS:

• 1/2 cup reduced sodium soy sauce
• 1/2 cup beef broth
• 1/4 cup brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 teaspoon sesame oil
• 1 teaspoon crushed red pepper flakes, optional
• 5 pound bone-in beef short ribs, cut crosswise into 2″ pieces
• 2 tablespoons cornstarch
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon sesame seeds

DIRECTIONS:

1. In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using.
2. Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*
4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
5. Serve immediately, garnished with parsley and sesame seeds, if desired.

Baked Lemon Butter Tilapia

INGREDIENTS:

• 1/4 cup unsalted butter, melted
• 3 cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice, or more, to taste
• Zest of 1 lemon
• 4 (6-ounce) tilapia fillets
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a small bowl, whisk together butter, garlic, lemon juice and lemon zest; set aside.
3. Season tilapia with salt and pepper, to taste and place onto the prepared baking dish. Drizzle with butter mixture.
4. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
5. Serve immediately, garnished with parsley, if desired.

Shrimp Boil Foil Packets

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Makes 4 servings

Easy, make-ahead foil packets packed with shrimp, sausage, corn and potatoes. clean up is a breeze.

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 2 ears corn, each cut crosswise into 4 pieces
• 1 pound baby red potatoes, halved
• 2 tablespoons olive oil
• 4 teaspoons cajun seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Preheat a gas or charcoal grill over high heat.
• Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
• Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
• Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
• Served immediately, garnished with parsley, if desired.

NO BAKE STRAWBERRY HOLIDAY CAKE

Ingredients

• one 3.4 oz package of cheesecake or vanilla flavor pudding mix
• 2 cups milk
• 12 graham crackers
• 2 lbs fresh strawberries, washed and sliced
• 2 cups freshly whipped cream + 1/3 cup powdered sugar 
• (or you can use 1 -8 oz tub of your favorite whipped topping)
• 
  Toppings
• 1/2 cup of strawberries
• crushed graham cracker crumbs
• powdered sugar for dusting
• Instructions
• In a large bowl, make cheesecake flavored pudding according to directions on package, using 2 cups of milk. Allow to set up for at least 5 minutes.
• Meanwhile, slice strawberries, reserving 25 slices for garnishing.
• Divide remaining sliced strawberries into 2 equal parts.
• Mix in 1/2 of the whipped cream together with the cheesecake pudding leaving the other 1/2 of the whipped cream for the top.
• Spread a thin layer of the whipped cream / pudding mixture in a 8 x 8 pan to coat the bottom.
• Place 3 graham crackers across the center of pan and then break up 1 more as needed to fill in the gaps. Spread half of the whipped cream / pudding mixture on top. Place a single layer of strawberry slices.
• Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining whipped cream / pudding mixture. Add another layer of sliced strawberries.
• Top with the final layer of graham crackers. Spread the reserved whipped cream over evenly.
• Place the reserved sliced strawberries on top. Add other mixed berries of your choice if desired. Sprinkle on graham cracker crumbs on top.
• Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and dust with powdered sugar if desired.

To make freshly whipped cream
With a hand mixer or in the bowl of a stand mixer, whip 2 1/2 cups of heavy cream until it just holds stiff peaks. Add 1/3 cup of powdered sugar, 1/2 teaspoon of vanilla extract and whip to combine