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Recipes
Cheddar and Herb Biscuits
By McCarleyRHLAC
Preheat oven to 425 degrees
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons shortening
- 3 tablespoons butter, cold
- 1 cup buttermilk
- 1 1/4 cups grated sharp cheddar cheese
Skinny Shamrock Shake
By McCarleyRHLAC
Servings: 1 Serving Size: 1 shake Calories: 176 Fat: 4 g Carbs: 29 g Fiber: 3
- 3/4 cup light vanilla soymilk
- 1/2 cup Breyers Double Churn Free Creamy Vanilla fat-free ice cream
- 1 Tbsp. Coffee-mate Sugar Free French Vanilla powdered creamer
- 1/4 tsp. peppermint extract
- 2 or 3 drops of green food coloring
- 1 packet of Splenda
- 1 1/2 cups crushed ice (8-12 ice cubes' worth)
- Fat-free Reddi-wip
Twice Baked Reuben Potatoes
By McCarleyRHLAC
Preheat oven to 400ºF. On a baking sheet, roast the potatoes until cooked through, about 45 minutes
- Twice Baked Reuben Potatoes
- Ingredients
- 4 large russet or Idaho potatoes, scrubbed clean
- 2 tablespoons spicy brown mustard
- 2 tbsp. half & half (or milk)
- 1 cup sour cream
- 2 tablespoons butter
- Salt and ground black pepper
- 3 green onion tops, thinly sliced
- 2 cups leftover corned beef or thick deli slices, chopped
- 3/4 cup leftover cooked cabbage, shredded or sauerkraut
- 1 tablespoon malt or cider vinegar (if using leftover cabbage, omit if using sauerkraut)
- 4 oz. Swiss cheese
- Topping
- 1/2 cup sour cream
- 2 tablespoons pickle relish
- 1/4 cup ketchup
Cheesy Zucchini Enchiladas
By McCarleyRHLAC
Servings: 4 • Serving Size: 1 large enchilada • Old Points: 5 pts • Points+: 7 pts Calories: 258 • Fat: 1...
- Ingredients:
- Cheesy Zucchini Enchiladas
- Cheesy meatless enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you are vegetarian or not.
- Cheesy Zucchini Enchiladas
- Gina's Weight Watcher Recipes
- 4 1 5 7 Size: 1 large enchilada • Old Points: 5 pts • Points+: 7 pts
- 258 13.5 22 30 17 g • Protein: 22 g • Carb: 30 g • Fiber: 17 g
- cooking spray
- 1 1 1 tsp olive oil
- 2 2 2 cloves garlic, crushed
- 2 2 2 medium scallions, chopped
- 1/4 1/4 1/4 cup cilantro, chopped
- 2 2 2 medium zucchinis, grated
- kosher salt and fresh ground pepper
- 1 1/2 1 1/2 1/2 cups grated reduced fat mexican blend cheese (Sargento)
- 4 4 4 Large La Tortilla Factory Low Carb tortillas
- chopped scallions (optional)
- chopped cilantro (optional)
- For the Enchilada sauce:
- 1 1 1 garlic cloves, minced
- 1 1 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
- 1 1 1 cups tomato sauce
- 1/4 1/4 1/4 tsp chipotle chili powder (to taste)
- 1/4 1/4 1/4 tsp ground cumin
- 1/2 1/2 1/2 cup fat free vegetable broth
- to salt and fresh pepper to taste
Artichoke Dip
By McCarleyRHLAC
Nutritional Facts for Crock Pot Artichoke Dip Serving Size: 1 (72 g) Servings Per Recipe: 15 Amount Per Servin...
- 1 lb. Mozzarella Cheese, shredded
- 1 cup Parmesan Cheese, grated
- 1 cup mayonnaise
- 1 cup artichoke hearts, drained and chopped
- 1 red pepper, seeded and chopped
- 2 garlic cloves, minced
Raspberry Crumb Breakfast Bars
By McCarleyRHLAC
These aren’t, as the recipe notes warn, actually “crumb” bars, with the streuselly topping you might see on c...
- For the raspberry filling:
- 1/2 cups all-purpose flour
- 1 cup firmly packed dark brown sugar
- 1 1/4 cups rolled oats
- 3/4 teaspoon salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
- 1/4 cup firmly packed dark brown sugar
- 1 tablespoon grated lemon zest
- 1/2 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 1 pound raspberries, fresh or frozen
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter, melted and cooled
Creamy white chicken alfredo lasagna
By McCarleyRHLAC
HEAT oven to 350°F. COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes
- Ingredients
- 2 cups shredded cooked chicken breasts
- 1 can (14 oz.) artichoke hearts, drained, chopped
- 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
- 1/2 cup KRAFT Grated Parmesan Cheese
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup milk
- 1/2 tsp. garlic powder
- 1/4 cup tightly packed fresh basil, chopped, divided
- 12 lasagna noodles, cooked
Baked Taco Ring
By McCarleyRHLAC
–Preheat oven to 375°. Brown the ground beef, then drain
- 1 lb. ground beef
- 1 package (1.25 oz) taco seasoning mix
- 1 c. (4 oz) shredded cheddar cheese
- 2 T. water
- 2 8-oz packages refrigerated crescent rolls
- 1 medium green bell pepper (optional)
- 1 c. salsa (optional)
- 3 c. lettuce, shredded (we used more — 3/4 a head)
- 1 medium tomato, diced
- 1/4 c. onion, chopped
- 1/2 c. pitted ripe olives (very optional! blech)
- sour cream
White Chocolate Thin Mints
By McCarleyRHLAC
No Bake
- a box of Nabisco Famous Wafer cookies (or another thin crisp chocolate cookie)
- 12 oz white bark coating (I used Kroeger's)
- 1/4 tsp oil based peppermint extract
- 10 about 10 peppermint candies, or candy canes, crushed (I used my small food processor)
Chocolate Peanut Butter Balls
By McCarleyRHLAC
If made into a batch of 50 - Less that 1 gram of carbs per ball
- 4 oz. Cream Cheese
- 8 oz. Milk Chocolate Delight Atkins Shake
- 1 box Sugar Free Chocolate Pudding
- 4 Tbs. Peanut Butter