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Ingredients

  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 tablespoon of lemon juice
  • 1/2 teaspoon garlic powder
  • Touch of Worsteshire sauce
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese

(Add chopped jalapeños or spinmish or green peppers or roasted garlic)

Directions

  • Preheat oven to 375 F (190 C)
  • Combine all and bread into 9x13 baking dish for 15-20 mins until golden








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Ingredients 

1 box lasagna 
Olive Oil 
Onion diced 
1 pound meat (ground beef / Italian sausage / or pork) 
1 bottle tomato sauce 
1 15-ounce resh rcotta cheese 
1 cup mozzarella cheese 
1/2 cup parmesean cheese 

Instructions 

Preheat oven to 375 F 
Cook veggies 
Add meats 
Add tomato sauce 

Spray 9x13 tray 
* 1 layer of sauce 
* Sheets of pasta 
* Layer of sauce 
* Rocotta 
* Parmesean cheese 
(Repeat) 

Top layer: remaining sauce, cheese, add mozzerella cheese 

Cover with foil 
Bake for 25 mins 
Uncover for 5 mins and bake till golden 

Uncover for 15 mins 
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INGREDIENTS
  • 4  boneless skinless chicken breasts
  • 1/2 cup lemon juice about 2 lemons
  • 2  tablespoons  olive oil
  • 2  teaspoons  lemon pepper
  • 1  teaspoon  dried basil
  • 1  teaspoon  dried oregano
  • ¼  teaspoon  salt

INSTRUCTIONS
  • Cut chicken breasts into small, bite sized pieces, about 1 1/2 inches. Place chicken breast pieces in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken tenders get covered.
  • Let marinate in the fridge for 30 to 60 minutes.
  • Thread your chicken pieces onto skewers, metal or wooden. If using wooden, be sure to soak them in water during the marinating time so they don't burn on the grill.
  • Preheat an outdoor grill to high heat.
  • Grill your chicken on a well oiled grate, about ten minutes, until the chicken is cooked to an internal temperature of 165 degrees F, flipping every few minutes so that all sides receive grill marks. Serve immediately.

NOTES

OVEN INSTRUCTIONS: Preheat your oven to 450 degrees Fahrenheit. Prepare the recipe as usual. Bake the kabobs on a lightly greased baking sheet for 12-15 minutes, turning half way through, and then broil on high for 3-4 minutes to brown the edges.

STOVETOP INSTRUCTIONS: Preheat a skillet or cast iron grill pan to high heat. Pan grill the kabobs in high heat for about 10 minutes, until the meat is cooked through, rotating every few minutes. Be careful not to crowd the pan.

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Ingredients 

  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered

Instructions

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
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Ingredients for 4 servings
  • 2 zucchinis
  • 1 cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 eggs

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Cut zucchini into fries and set aside.
  3. In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
  4. Whisk eggs in a shallow bowl or dish.
  5. Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
  6. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
  7. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
  8. Enjoy!

Recipes

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