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Recipes
Sausage and Bean Soup with Pasta
By McCarleyRHLAC
If using dried beans, place them in a pot, cover with cold water and let soak for several hours or overnight
- 1 cup dried cannellini or cellini beans or 1 15-ounce can of any beans you like, drained
- 1 pound ground sausage, turkey or pork
- 1/2 medium onion, diced
- 1/2 medium carrot, diced
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 15-ounce can diced tomatoes
- 6 to 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and pepper
- 1 cup ditalini pasta, or any small pasta
- grated Parmigiano Reggiano cheese
Baked Creamy Chicken Taquitos
By McCarleyRHLAC
Preheat the oven to 425 degrees
- 1/3 cup (3 oz) cream cheese
- 1/4 cup green salsa
- 1 Tablespoon fresh lime juice
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3 Tablespoons chopped cilantro
- 2 Tablespoons sliced green onions
- 2 cups shredded cooked chicken
- 1 cup grated pepperjack cheese
- 12 about 12 small corn or flour tortillas (we liked flour better)
- kosher salt
- cooking spray
Cowboy Sausage & Beans
By McCarleyRHLAC
Freezes well. Remove sausage from casings, crumble meat and saute until browned
- 1 lb. Italian sausage (hot, sweet or combination)
- 1 14 oz. can crushed tomatoes
- 1 onion, finely chopped
- 1 tbsp. brown sugar
- 1 tsp. prepared mustard
- salt and pepper to taste
- 1 15 oz. can baked beans
- 1 15 oz. can kidney beans, drained
- 6 slices bacon, cooked and crumbled
Cilantro Lime Chicken w/ Corn andBlack Beans
By McCarleyRHLAC
Place all ingredients in a resealable gallon-sized freezer bag
- 1 1/2 pounds chicken breasts
- Juice from 2 limes
- 1 bunch fresh cilantro, chopped
- 1 (16 oz) bag frozen corn
- 2 minced garlic cloves
- 1/2 red onion, chopped
- 1 can black beans, drained and rinsed
- 1 tsp cumin
- salt and pepper to taste
Ginger Sesame Chicken Skewers
By McCarleyRHLAC
Cut chicken into small chunks or thin strips and place in a bowl
- 4-6 oz. lean chicken breast
- 1/4 cup low sodium soy sauce
- 1 tsp. grated ginger
- 2 Tbs. sesame seeds
- 1 Tbs. sesame oil
- 1 clove garlic, minced
QUEEN RANCH CHICKEN
By McCarleyRHLAC
1 serving= aprox
- 4 oz. grated cheese (Mozzarella & cheddar)
- 12-16 oz. raw boneless chicken, chopped
- 4 tbsp. butter
- 1 onion, chopped
- 4 corn tortillas
- 1 can Rotel tomatoes
- 4 tbsp. flour
- Salt, garlic powder & pepper to taste
- 1 c. chicken broth
FROZEN CRANBERRY MARGARITAS
By McCarleyRHLAC
Combine first 5 ingredients in a blender
- 1 (10-oz.) can frozen mojito mix
- 3/4 cup tequila
- 1/4 cup whole-berry cranberry sauce
- 2 tablespoons orange liqueur
- 2 tablespoons fresh lime juice
- Ice
Cinnamon Sugar Bread
By McCarleyRHLAC
Preheat oven to 350 degrees F
- 1/3 cup white sugar
- 2 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup white sugar
- 1 egg, beaten
- 1 cup milk
- 1/3 cup vegetable oil
The Kitchen Life of a Navy Wife: Paula Deen's Mexican Chicken Casserole
By McCarleyRHLAC
1. Heat oven to 350 degrees
- 1 0 3/4 -ounce can cream of chicken soup
- 1 0 3/4 -ounce can cheddar cheese soup
- 1 0 3/4 -ounce can cream of mushroom soup
- 1 10-ounce can tomatoes
- 1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
- 11 1/2-ounce package flour tortillas
- 2 cup shredded cheddar cheese
Easy Garden Bake
By McCarleyRHLAC
This is a great vegetable dish
- 1 cup chopped zucchini
- 1 large tomato, chopped (1 cup)
- 1 medium onion, chopped (1 cup)
- 1/3 cup grated Parmesan cheese
- 1/2 cup Bisquick Reduced fat baking mix
- 1 cup fat-free (skim) milk
- 1/2 cup fat-free cholesterol-free egg product or 2 eggs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper