Looks good enough to eat!
- 8 oz frozen boneless chicken breasts
- 1/2 cup barbecue sauce
- 2 Tablespoons Zesty Italian salad dressing
- 2 Tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 2 sandwich rolls
Category: Dinner – Eat it!
Buffalo Roasted Chickpeas
Buffalo flavor is a favorite for many – try it on chickpeas!
- 1 can no-salt added garbanzo beans 15 ounces, well drained
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons hot pepper sauce
- 2 teaspoons white wine vinegar
- ¼ teaspoon sea salt
Crusted Baked Tilapia
The best dinners are budget friendly!
- 2 tilapia fillets, about 4 oz each
- 2 tsp fresh lemon juice about 1/4 lemon
- 5 tsp melted butter, divided
- Kosher salt and freshly ground black pepper
- 2 tbsp plain panko bread crumbs
- 1 tsp parsley flakes
- 1/4 tsp garlic powder
- 1/4 tsp paprika
Italian Vegetable Soup
Warm and hearty – lifts your soul!
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, peeled & diced small
- 2 teaspoons Italian seasoning
- 3 cups vegetable stock (more as desired depending on how brothy you like your soups!)
- 1 15. oz can diced tomatoes
- 2 bell peppers, diced
- 1 medium zucchini, diced
- 1/2 cup mushrooms, roughly chopped
- 2 handfuls kale or spinach, stems removed, roughly chopped or torn
- 1 15-oz. can garbanzo beans, drained & rinsed
- 1 cup whole wheat orzo or brown rice, cooked (~2.5 – 3 cups cooked)
- Salt and pepper, to taste
- Recommended for serving: basil pesto, freshly chopped basil & fresh shaved parmesan
Cream Cheese Chicken Enchiladas
Make dinner a fiesta!
- 1 (10 oz) can Rotel tomatoes and green chilies, drained
- 1 (8 oz) package cream cheese, softened
- 2 cups cooked chicken, chopped or shredded
- 8 (8-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese
- 2 cups whipping cream
Do It And How 