Josh told me today that he had a salad with Italian dressing for lunch, and I was instantly in the mood. So, poor Josh had to have it twice in one day. But I don’t think he minded too much, considering it was SO GOOD. I tried to make it like the salads at Olive Garden, but I really was just throwing together ingredients. It turned out really yummy! By the way, that’s a potato in the corner, which I actually didn’t eat, because the salad was so filling!
Italian Chicken Salad
- 1 Heart of Romaine lettuce, chopped
- 1/2 Avocado, diced
- 1 Roma tomato, diced
- A couple turkey pepperoni, chopped
- Green olives
- Italian dressing
- Parmesan Cheese
- Croutons (we like buttery garlic croutons)
- Grilled Chicken
Okay, I’m pretty sure I posted something like this before, but I guess it was on the old blog. Anyways, I’ve experimented and tweaked it, and tonight it was golden. I literally ate half of them before I could even pull out my camera and take a picture.
- 1 can crescent roll dough (8 count)
- 4 mozzarella cheese sticks
- 16 pepperonis
- 2 tbsp butter, melted
- Sprinkle of Italian seasoning
1. Preheat oven to 375.
2. Cut each cheese stick in half. Wrap each half in two pepperoni’s, then roll in the crescent dough, sealing the edges.
3. Mix the Italian seasoning in the melted butter, then spread over the tops of the rolls.
4. Bake for 7-9 minutes, or according to package directions.
I’m copying this recipe over from the old blog. This is one of my favorite recipes that I’ve posted so far. Enjoy!
I got the idea for this recipe from Like Mother Like Daughter
, but ended up making it mostly just based off what I remembered from growing up, and what ingredients I had available.
Enchiladas for Two
1 can chicken
1/4 lime (or 1 tsp. lime juice)
1 tbsp. olive oil
4 oz. cream cheese, softened
1 can green chili enchilada sauce
3/4 c. cheese, approximately
4 medium flour tortillas
- Preheat oven to 350
- In a sauce pan, combine olive oil, drained chicken, lime juice, and pepper to taste.
- Add in cream cheese and mix until combined thoroughly.
- Pour a bit of enchilada sauce in bottom of a 9×13 baking dish.
- Dip a tortilla in the sauce (both sides) then fill with a fourth of the chicken mixture.
- Roll up tortilla and push to the end of the pan.
- Continue with the rest of the tortillas, refilling the dish with sauce as needed.
- Pour the rest of the enchilada sauce over the tortillas.
- Sprinkle cheese over enchiladas.
- Cover with aluminum foil and bake for 15 minutes.
- Uncover and bake an additional 10-15 minutes, until cheese is melted completely and to your desired level of golden-brown.
I’ve been craving chicken nuggets a lot, lately. Particularly the hormone-injected dinosaur shaped ones. Yum. But before we had the opportunity to run to the store and buy some, I had the idea to make them myself.
Baked Chicken Nuggets
1 chicken breast
1/4 cup flour
1/3 cup Italian style bread crumbs
1. Preheat oven to 450
2. Cut the chicken into 1″ chunks, removing all fat
3. Crack an egg into a bowl and whisk it a bit, and put the flour and bread crumbs in separate dishes. (Measurements are flexible, I just shake a little bit in, and add more when I need it.)
4. Coat the chicken, in order, into the flour, egg, then bread crumbs
5. Place onto a sprayed pan, and bake for 10 minutes, until chicken is white in the middle and the coating starts to get a little toasty.
This recipe served the two of us comfortable with a large chicken breast, but could easily be doubled, or tripled… depending how much you like chicken nuggets 😉
Also, I haven’t tried it, but you probably could freeze them and reheat them later! Let me know if you try it.