Generous amount of garlic powder, onion powder, smoked paprika, dried dill, salt and pepper
Tomatoes and Cucumbers:
2 c. grape tomatoes, halved
2 c. cucumbers, diced
1/2 red onion, diced
1 bunch parsley, chopped
1/4 c. olive oil
1/4 c. red wine vinegar
Salt and pepper, to taste
Salad:
Romaine lettuce, chopped
Dried oregano
Garlic Expressions dressing
Chicken
Dilly Potatoes
Tomatoes and cucumbers
Feta
Hummus, optional
Tzatziki, optional
Directions:
Chicken: Add olive oil through salt and pepper to a Ziploc bag and mix to combine; then add the chicken tenders and toss to coat the chicken. Let marinate in the fridge for at least 2 hours or overnight. When ready, grill or bake chicken, and then chop into bite sized pieces. Optional: add squeeze of lemon juice over hot chicken.
Dilly Potatoes: Preheat oven to 375F. Line a baking sheet with parchment paper, and toss the potatoes with the olive oil and seasoning. Bake for 25 minutes, then flip the potatoes and bake for another 15 minutes, or until potatoes reach preferred doneness.
Tomatoes and Cucumbers: In a bowl add all ingredients and toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve.
Salad Assembly: In a large serving bowl add chopped romaine lettuce, sprinkle with dried oregano, and then toss with desired amount of Garlic Expressions dressing. Then top with chopped chicken, dilly potatoes, and tomatoes and cucumbers and toss to combine. Sprinkle with feta and serve with a dollop of hummus and tzatziki.
32 oz. favorite pasta sauce (Rao’s Arrabbiata), save 1/2 c. for topping
2 tsp. Italian seasoning
1 tsp. garlic powder
1/2 c. parmesan cheese
3 c. + mozzarella cheese, divided
Salt and pepper, to taste
1/2 box lasagna noodles, broken into 2 inch pieces
Directions:
Preheat the oven to 350° F. Lightly spray a 8X8 pan with non-stick cooking spray.
In a large bowl add the pasta sauce (minus 1/2 c.), Italian seasoning, garlic powder, parmesan cheese, and 1 c. of shredded mozzarella cheese, and mix to combine. Taste and adjust seasoning.
Meanwhile boil the lasagna noodles according to package directions (cook until al dente.) Drain well then and pour into the bowl with the sauce and mix to combine.
Pour the coated lasagna noodles onto the prepared baking dish, and then sprinkle the remaining mozzarella cheese on top. Add as much cheese as you want.
Bake uncovered for 30 minutes or until the cheese is light brown and bubbly.
Let the lasagna cool for 10 minutes before serving.
With the remaining 1/2 c. sauce, heat in small saucepan and add additional sauce as desired (or top chicken cutlets with the sauce).
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