Here is what you need to make it: 3 pounds chicken breasts 1/2 cup or more recipe ready real bacon pieces 1 Tablespoon minced garlic Two 1 ounce packages dry ranch salad dressing mix or equivalent homemade mix Two 10.75 ounce cans lowfat cream of chicken soup 16 ounces light sour cream 1
teaspoon pepper ** Original recipe calls for adding 1/2 to 1 cup of water, but since my chicken was partially frozen, I didn't add any liquid, and my sauce was great.
Not exact matches
3 cups (1 - inch diced) bread cubes from a round rustic bread, crusts removed * 2/3 cup milk, I used 1 % 2 pounds ground turkey (85 - percent to 92 - percent lean) 1 10oz package pork chorizo
** 1/2 cup freshly grated Asiago cheese 1/2 cup minced fresh cilantro 1
teaspoon dried oregano 1/2 t garlic powder 1 t kosher salt 1/2 t freshly ground black
pepper 2 large eggs, lightly beaten
* about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1
teaspoon salt * 1 Tablespoon butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell
pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream
** * salt and
pepper to taste
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1
teaspoon smooth peanut butter or almond butter for paleo 1
teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1
teaspoon sesame seed oil 1
teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and
pepper 1
teaspoon of red
pepper flakes or 1
teaspoon Thai chili
peppers finely chopped (optional)
** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
-- 1 tablespoon olive oil — 1 onion, chopped — 3 cloves garlic, crushed — 1 (4 ounce) can diced green chile
peppers — 1 jalapeno, diced * — 1.5
teaspoons ground cumin — 1
teaspoon dried oregano — 1
teaspoon cayenne
pepper, optional — 2.5 cups chicken broth
** — 3 cups cooked, chopped or shredded chicken
*** — 3 (15 ounce) cans white beans Optional: — canned or frozen corn — topping ideas: cilantro, scallions, ground
pepper, cheese or sour cream
Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped
** 10 large eggs 1/2 cup cream 3/4 cup milk 1
teaspoon Dijon mustard 1/2
teaspoon sea salt 1/4
teaspoon freshly ground black
pepper 2
teaspoons of sweet basil Pinch of red
pepper flakes 10 ounces cheddar cheese, grated 5 - 6 small tomatoes on the vine Fresh basil leaves for garnish
sea salt 1/8
teaspoon pepper 3 cups chicken stock or vegetable stock 1/2 cup sour cream
** Chive flowers (optional garnish)
sea salt 1/8
teaspoon pepper 3 cups chicken stock or vegetable stock 1/2 cup sour cream
** Chive flowers (optional -LSB-...]
1/2
teaspoon celery salt 1/4
teaspoon smoked paprika or 2 sundry tomatoes
** 6 - 8 good cranks of fresh black
pepper 1
teaspoon Sea salt
Italian sausage (mild or spicy) 6 pieces of uncured bacon, chopped
** 10 large eggs 1/2 cup cream 3/4 cup milk 1
teaspoon Dijon mustard 1/2
teaspoon sea salt 1/4
teaspoon freshly ground black
pepper... Continue Reading →
1 tablespoon olive oil 1 large onion, chopped 6 garlic cloves minced 2 celery stalks 2 carrots 2 zucchinis 1 red
pepper 2/3 cup red lentils 1 28 oz can of crushed tomatoes 2 cups water 2 tablespoon tomato paste 1
teaspoon sugar 2
teaspoons oregano salt and
pepper 12 - 14 lasagna noodles 2 cups ricotta substitute * or ricotta mixture
** basil, sliced
Cheesy Chicken Fajitas Print Cook time 35 mins Total time 35 mins Author: Adapted from Cooking Light Magazine Serves: 4 (2 tacos each) Ingredients 2
teaspoons olive oil 1 cup sliced red onion
** 1 cup sliced orange bell
pepper 1/2 cup fresh corn kernels 1/2
teaspoon kosher salt 1/2
teaspoon black
pepper -LSB-...]