About Me

My Client-First Philosophy

Lori Dahlberg has been with Royal LePage Real Estate Services since 1988. She has the 25 years appreciation award from the Calgary Real Estate Board.  She has won almost every award with Royal LePage, and sold over 1500 homes in the city and surrounding area.

 

Lori has a distinct advantage over other realtors in that she spent the first five years in Real Estate working with a major builder. She has walked job sites, read plans, designed homes, looked at Real Property reports and understands what goes into building a house. She also understands the costs and value of extras that go into a home. 

 

So when she looks at a home that you are buying or selling, she can appreciate the true value in the home. She has many contacts that she shares with her clients, for staging your home before the sale, to finding a carpet layer; she usually knows someone for her clients to deal with. 

 

So if you would like to find out if you feel comfortable with me and discuss hiring Lori for your next Real Estate transaction then, please contact her directly at (403) 252-5900.


Awards

President

Royal LePage Platinum

First year of My business Recieved MLS Million Dollar award

Tope Ten Award

Diamond Award

Lifetime Award of excellence

A winning recipe for you

Safeway Cheese Champion Top Recipe

Mexican Chicken lasagna

4 Chicken breasts
1 package enchilada sauce
1 Can cream of mushroom
1 can niblets corn
½ cup sour cream
1 red pepper (chopped)
1 medium onion (chopped)
1 small can diced green chilies

4-6 oz. Monterrey jack cheese
4-6 oz. cheddar cheese
16 corn tortillas
1 cup salsa  Optional
1 tsp. each - cumin, cilantro,
1 tsp. each - garlic powder, chili powder, salt,
1 tsp. black pepper

Cook chicken and shred, set aside. (You can also use leftover turkey).  Prepare enchilada sauce, add to mushroom soup, corn, chili’s, onions, red pepper, sour cream and spices in a large bowl.
Coat a 9x13 lasagna dish with a non stick spray. Place the first layer of tortillas.  Add a layer of chicken mixture, a layer of the enchilada/corn sauce, and a generous helping of cheese. Add another layer of tortillas and continue layering until the chicken mixture is gone.

End with cheese. Bake for approximately one hour at 375 degrees. Cover with aluminum foil for the first 1/2 hour and uncover for the remaining 1/2 hour.