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Recipes
Blood Orange Margarita . . . Pitchers!
By McCarleyRHLAC
To make the blood orange salt: (recipe adapted from Top with Cinnamon) Squeeze some blood orange juice onto parch...
- Ingredients:
- 750 ml bottle of reposado tequila
- 1 cup orange liqueur
- 1 1/2 cups lime juice
- 1 cup simple syrup (combine equal parts sugar and water)
- 3 cups blood orange juice
- 2 cups sparkling water
- limes wedges and blood orange salt for garnish
- Blood Orange Salt:
- blood orange juice
- extra coarse salt
2-step Creamy Chicken & Pasta
By McCarleyRHLAC
Heat oil in skillet, brown chicken, stirring often
- 1 Tbsp. vegetable oil
- 1 lb. chicken, cut up
- 1 (16 oz.) bag frozen pasta/vegetable blend
- 1 can cream of chicken soup
- 1/2 cup water
Broccoli Cheddar Soup
By McCarleyRHLAC
Sauté the onion (and garlic) in the butter over medium heat
- 1/4 cup butter
- 1/2 chopped onion
- 1 clove garlic
- 1/4 cup flour
- 1 cup half-and-half
- 1 cup milk
- 2 cups chicken stock (I used bouillon cubes + boiling water)
- 1/2 lb fresh broccoli, chopped
- 1 cup carrot, shredded and chopped
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 8 ounces grated sharp cheddar cheese
- 4 ounces grated Colby jack cheese (I used Velveeta)
- Salt and pepper to taste
- Hot Sauce (optional)
Pick Me Up Breakfast Smoothie | Skinny Ms.
By McCarleyRHLAC
Perfect POST workout Breakfast
- 1 tablespoon ground flax seed
- 6 oz coconut juice or water
- 4 strawberries fresh or frozen
- 5-6 baby spinach leaves
- 1 whole banana
Honey Mustard Grilled Chicken
By McCarleyRHLAC
Total WW points: 7
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 teaspoon steak sauce
- 4 skinless, boneless chicken breast halves
Delicious Lemon Chicken
By McCarleyRHLAC
Directions 1. Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock...
- 2 tbsp. lemon zest
- 1/3 cup freshly squeezed lemon juice
- 2 cloves garlic, crushed
- 2 tsp. fresh thyme leaves
- 1 tsp. fresh rosemary leaves, finely minced
- 1 tsp. salt
- 1 tsp. black pepper
- 2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
- 2-3 tbsp. melted butter
- Thinly sliced lemons, for garnished
Cheesy Chicken & Rice Casserole
By McCarleyRHLAC
Est
- 1 can(10 3/4 Ounces) Campbell's® Condensed Cream of Chicken Soup, regular, 98% fat free or healthy request®
- 1 1/3 cupsWater
- 3/4 cupUncooked Regular Long-grain White Rice
- 1/2 tspOnion Powder
- 1/4 tspGround Black Pepper
- 2 cupsFrozen Mixed Vegetables
- 4 Skinless, boneless chicken breast halves; about 1 pound
- 1/2 cupShredded Cheddar Cheese
FRENCH CHICKEN BROCOLLI SUPREME
By McCarleyRHLAC
In greased 13×9 pan, layer the broccoli and chicken, then set aside
- SAUCE:
- 1 – lb. fresh broccoli Break in pieces, and steam for 2 minutes.
- 3 cups cooked chicken breasts – Break up in small pieces
- 3 cups Grated Cheddar Cheese divided
- 2 tubes Ritz Crackers
- 1 stick melted butter
- 1 tablespoon poppy seeds
- 1/3 C. Butter melted
- 1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water
- 1/3 C. Chicken Broth
- 1/4 tsp. Salt
- 1/4 tsp Pepper
- 2 Cups Milk
- 1 1/2 cups of the above Cheddar Cheese
Basil-Peach Chicken | Full Fork Ahead
By McCarleyRHLAC
Preheat oven to 350°. Season chicken on both sides with salt and pepper
- 4 skinned and boned chicken breasts (about 2 lb.)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons canola oil
- 1 shallot, thinly sliced
- 1 teaspoon freshly grated ginger
- 2 garlic cloves, minced
- 12 fresh basil leaves, finely chopped
- 1 cup reduced-sodium fat-free chicken broth
- 4 large peaches, peeled and cut into 1/4-inch-thick slices (about 2 cups)
- Garnish: fresh basil leaves
Herbed Flatbread | Full Fork Ahead
By McCarleyRHLAC
Cut the pizza dough in half (useful if your grill pan or skillet isn’t that big; if it is large, do not cut and p...
- 1 (16-ounce) ball pizza dough (purchased from local pizza parlor or supermarket, or see link above 4 good, quick homemade recipe)
- 1/2 red onion, thinly sliced
- 2 tablespoons roughly chopped fresh lemon thyme leaves
- 2 tablespoons roughly chopped fresh rosemary leaves
- 2 tablespoons olive oil, plus more for coating bowl
- 4 tablespoons butter
- 2 cloves garlic, smashed
- Kosher salt