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Recipes
Chicken Pot Pie
By McCarleyRHLAC
Mix all ingredients and put in thawed pie shell
- 2 cups chicken
- 2 cans cream of potato soup
- 1/2 t pepper
- 1/4 tsp thyme
- 1 can peas and carrots
- 2 pie shells
Easy Waffles
By McCarleyRHLAC
Combine pancake mix, water, egg yolks and oil in large bowl
- 2 1/2 C. Perfect Pancake Mix (recipe in dry mixes)
- 2 C. water
- 3 eggs, separated
- 1/4 C. veg. oil
Loaded Potato Skillet
By McCarleyRHLAC
Cook bacon in the oven on a cookie sheet lined with heavy duty foil on 400 for about 15 minutes
- 4 medium potatoes, peeled & cubed
- 6 strips of bacon, cooked & crumbled
- Rotisserie chicken, shredded
- 1 tbsp. olive oil
- 1 small yellow onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups monterrey jack cheese, shredded
- sour cream
- green onions
- salt & pepper
Chicken Chimichangas with Sour Cream Sauce
By McCarleyRHLAC
Directions Place the chicken breasts into a large saucepan
- Chicken filling:
- 2 large skinless, boneless chicken breast halves
- 3 cups water
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1 (7 ounce) can chopped green chilies, divided
- 1/2 cup diced onion
- 3 large cloves garlic, minced
- Sour cream sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup water
- 1 cube chicken bouillon
- 1/2 cup sour cream
- salt and pepper to taste
- oil for frying
- 8 (8 inch) flour tortillas
- 8 ounces shredded Monterey Jack cheese
Cabbage Slaw
By McCarleyRHLAC
NutritionPer serving: 81 calories; 7 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 4 g carbohydrates; 0 g added s...
- 2 cups finely shredded green cabbage
- 1/2 cup thinly sliced red bell pepper
- 1/3 cup thinly sliced red onion
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Fruity Peanut Butter Yogurt Dip
By McCarleyRHLAC
Mix together all of the ingredients completely making sure there aren’t any clumps
- 1/2 cup fruit-flavored yogurt*
- 1/2 cup natural runny peanut butter
- 1/4 cup powdered sugar
- Fruit/veggies for dipping
- To customize the flavor, use 6 tablespoons of yogurt and 2 tablespoons of any fruit jam.
Sirloin Satay w/cilantro & peppers
By McCarleyRHLAC
Trim any excess fat off of sirloin tips and place in a bowl
- 4-6 oz. extra lean sirloin tips
- 1 clove of garlic, minced
- 1 tsp. honey
- 1/4 cup fresh cilantro, finely chopped
- 1 tsp. jalapeno or hot pepper of choice, diced
- 1/2 lime, juiced
- 1 Tbs. grape seed oil
Brownie Mix
By McCarleyRHLAC
Mix together and store in airtight container
- 8 Cups of sugar
- 6 Cups of unbleached flour
- 2 Cups of cocoa powder
- 1 1/2 Tbsp. baking powder
- 1 Tbsp. salt
Tortellini Spinach Salad with Balsamic-Tomato Vinaigrette
By McCarleyRHLAC
GREAT FOR COOKOUT!
- 20 ounce package refrigerated cheese tortellini
- 1 (14.5 oz.) can quartered artichokes
- 1 (9 oz.) bag fresh baby spinach
- 1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained
- 1/2 cup crumbled feta cheese
- 1/4 cup diced red onion
- 9 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1 1/2 tablespoon tomato paste
- Salt and pepper to taste (about 1/8 teaspoon each)
- 3/4 cup olive oil
Bacon Dip
By McCarleyRHLAC
Preheat the oven to 400 degrees
- Ingredients
- 8 ounces cream cheese, softened
- 2 cups Daisy Sour Cream
- 3 ounces bacon bits
- 2 cups shredded cheddar cheese
- 1 cup chopped green onion