It tastes ten times better than Starbucks. Plus only 30 calories, and they can even be lowered. - Recipe: 1 cup ice 1/3 cup almond milk 2/3 cup coffee 2 tbsp walden farms caramel or cocoa powder or any other thing like that 2 packets truvia.
Chicken Ranch Pasta: 8 ounces penne pasta, 1 Tablespoon butter, 1 Tbsp flour, 2 Tbsp dry Ranch Dressing seasoning mix, 2 cups milk, 1 cup shredded cheddar cheese, 1/3 cup cooked/chopped bacon, 2 cups cooked chopped chicken. In same pot melt butter. Add flour and stir. Cook flour for 1 minute. Slowly whisk in milk. Continue cooking until sauce thickens. Stir in ranch dressing mix and cheese. Stir until cheese melts. Add chicken, bacon and pasta. Stir to coat.
1 package frozen shelled edamame 1 tbsp olive oil ¼ cup grated parmesan cheese ¼ tsp garlic powder salt and pepper to taste Thaw edamame, dry w/ paper towel if necessary. Mix parmesan cheese, garlic powder, salt and pepper in a bowl. In separate bowl, toss edamame with olive oil. Toss the two together, coat evenly, bake on jelly roll pan @ 400 for 15 min.
/ crispy parmesan garlic edamame
corn, bacon, and potato chowder. This is an amazingly rich soup, and although it is weight watchers, it is not short on flavor. This is also a FAST soup to prepare and serve - within 30 to 45 minutes.
Buffalo Pretzels.... 12 cups Assorted Pretzels Butter, Melted (1 stick + 1 Tbs) One 1 Oz. Packet Hidden Valley Ranch Mix ½ tsp Celery Salt 2 Tbs Franks Red Hot Preheat oven to 250ºF cover large baking sheet w/ parchment paper Melt butter. Add ranch mix, celery salt and wing sauce. Mix with Pretzels. Bake 1 hour, stirring every 15 minutes.
Buffalo Pretzels Can't wait to try this!!
Garlic Pesto Chicken with Tomato Cream Penne.
Fried bacon, cheddar & mashed potato balls...shut the front door...
roasted garlic chicken pesto pizza
Baked Crispy Buffalo Chicken (serves 4) 1 lb boneless, skinless chicken breast tenderloins 1/2 cup all-purpose flour 1 egg beaten with 2 TBSP hot sauce 2/3 cup dried bread crumbs 2 TBSP steak seasoning (or any all-purpose blend of pepper and salt) 3-4 TBSP oil ( I used olive) 1/2-3/4 cup hot sauce (I use Frank’s Red Hot).
Baked Crispy Buffalo Chicken